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Thanksgiving Bowl

Thanksgiving Bowl

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.

tempeh breakfast sausage
Maple Tempeh Sausage
This vegan staple is a flavorful addition to any vegan breakfast.
Check out this recipe
Thyme Roasted Pecans
Thyme Roasted Pecans
Elevate simple pecans to an herbaceous salty snack or crunchy topping.
Check out this recipe

Looking for some more Thanksgiving recipes check out the list below.

Chickpea Curry Stuffed Pumpkins
Chickpea Curry Stuffed Pumpkins
Beautiful carnival pumpkins stuffed with a warm spiced curry of chickpeas, wild rice, and vegetables.
Check out this recipe
Roasted Garlic Rosemary Yukon Potatoes
Roasted Garlic Rosemary Yukon Potatoes
Roasted garlic rosemary Yukon potatoes are a quick and easy side dish recipe that soothes that comfort food craving.
Check out this recipe
Fig, Apple, & Cointreau Cranberry Sauce
Fig, Apple, & Cointreau Cranberry Sauce
This is the best cranberry sauce you have ever tasted!
Check out this recipe
Spicy Roasted Brussels Sprouts
Spicy Roasted Brussels Sprouts
The roasted Brussels sprout's spicy cousin.
Check out this recipe

Thanksgiving Bowl

All the flavors of a Thanksgiving dinner in one cozy bowl.
Servings 6 bowls
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • baking sheet
  • saucepan
  • large skillet
  • cutting board
  • Chef's Knife


  • 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


  • 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.


Use a little vegetable broth to deglaze the skillet if the ingredients start to stick while cooking.
Course: Bowl, Lunch, Main Course
Cuisine: American
Keyword: bowl, Easy Recipe, entree, fall recipe, healthy, holiday recipe, lunch, Plant-based Meat, Quick & Easy, Quick Meal, Thanksgiving, vegan
Thanksgiving Bowl

Did you make this recipe?

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