All of the flavors of Thanksgiving are wrapped up in a cozy bowl. This is the perfect low-key Thanksgiving meal when you want the essence of the season without all of the meal prep.
The base of the bowl is nourishing wild rice and barley. Next, add Brussels sprouts, leeks, celery, apple, and vegan sausage. If you want to keep this recipe super easy stick to a store-bought plant-based sausage. I recommend Field Roast’s smoked apple & sage sausage. If you are willing to put in a little bit of extra prep, make maple tempeh sausage, which is the perfect addition to this recipe. Everything is topped with thyme-roasted pecans to add a nice crunch.
Looking for some more Thanksgiving recipes check out the list below.
Thanksgiving Bowl
Equipment
- baking sheet
- saucepan
- large skillet
- cutting board
- Chef's Knife
Ingredients
- 1 tsp coconut oil melted
- 1 ½ Tbsp fresh thyme leaves minced
- ½ tsp kosher salt
- ¼ tsp cayenne pepper
- 1 cup raw pecans
- ½ Tbsp olive oil
- 3 celery stalks chopped
- 2 leeks cleaned and chopped
- 1 lb brussels sprouts halved or quartered
- 2 vegan Italian sausage chopped
- 1 apple chopped
- 1 cup wild rice cooked
- 1 cup barley or farro cooked
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried rosemary
- juice from 1 lemon
- salt and pepper to taste
- vegetable broth to deglaze the pan if needed
Instructions
- Preheat oven to 350 °F.
- In a medium bowl mix together coconut oil, fresh thyme, salt, and cayenne.
- Add the pecans to the bowl and toss to coat.
- Spread the mixture onto a parchment-lined baking sheet and bake for 10-15 minutes or until the pecans are golden brown. Set aside to cool.
- Heat olive oil over medium heat in a large skillet.
- Once oil is warm saute celery and leeks until softened, about 5-7 minutes.
- Add the Brussels sprouts to the pan and continue to cook allowing the Brussels to brown, about 5-7 minutes.
- Mix in the sausage and apple to the skillet and allow to warm through for another 5 minutes.
- Stir in wild rice, farro, thyme, sage, and rosemary and allow to cook for another 2-3 minutes.
- Remove from heat and stir in lemon juice and salt and pepper to taste.
- Serve in bowls topped with roasted pecans.
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.