Vegan Thanksgiving Entree Idea

fall inspired entree

So With Thanksgiving just a few days, everyone I know is talking about their favorite meals and side dishes and I’m over here knowing I have to make my own meal or I’ll be stuck just eating cranberry sauce. So here’s a recipe I came up with to keep me festive and fall-inspired while still feeling like I can stuff my face like the rest of my family members.

Roasted Eggplant Topped with a Lentil, Mushroom, Spinach, Sweet Potato Medley+ Pumpkin Sauce

5 Servings

What you’ll Need:

5 Baby Eggplants

1 Container Shiitake Mushrooms

1 Head of Spinach

1 Large Sweet Potato

2 Cups Lentils

1 Tbs Salt

1 Tbs Cayenne Pepper

1 Tbs Cinnamon

3 Tbs Oil (I use Sunflower Oil)


1 Can of Pumpkin Puree

1 can Vegetable Stock

1 Tbs Pumpkin Spice


Preheat oven to 450 degrees. Cut all 5 Baby Eggplants in 1/2, Place onto a baking tray or tinfoil that has been covered in either oil or a non-stick spray of your choice. Then brush oil over each eggplant on the entire outside. Place tray in oven for 30 minutes or until eggplants become soft and the skin begins to wrinkle. Bring 4 cups of water to  boil and add lentils in. Stir briefly overtime while lentils soften and absorb water. While We wait for this water to boil also bring a small pot of water to boil, enough to cover our one sweet potato. When this water comes to a boil, add in the sweet potato so it can soften. While we wait on the Sweet Potato and Lentils to absorb water, Heat a large Skillet pan to medium heat with one tablespoon oil and saute Mushrooms and Spinach. When The lentils are finished cooking feel free to add them into the mix. Bring heat to low, and when you feel the sweet potato is ready (usually 10 minutes) let cool off briefly and cut into small cubes. Add this as well into the large Skillet, mix everything together and keep skillet on low. Don’t forget to check on the eggplant. Now all we need is the sauce. On another stovetop burner place a medium pot and bring to medium heat. Add contents of 1 can pumpkin puree and 1 can Vegetable Stock, 1 Tbs Pumpkin Spice. Stir and allow edges to come to a boil and see the skin become thick to know it is ready. Now we can Plate.

Place 2 eggplant halves on a plate or keep all of them together in a tray if being served more buffet-style. Add the mushroom,lentil, spinach, sweet potato mixture on top. Finally top off with the savory sweet Pumpkin sauce for a complete meal.


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