A Healthy Thanksgiving with Vitarock (Gluten-Free, Dairy-Free, Vegan Option)

A Healthy Thanksgiving with Vitarock (Gluten-Free, Dairy-Free, Vegan Option)

A Healthy Thanksgiving with Vitarock (Gluten-Free, Dairy-Free, Vegan Option)

Thanksgiving doesn’t have to mean eating unhealthy foods that weigh you down! Whether there are members of the family with dietary restrictions, or you want to enjoy something lighter this holiday season, these classic recipes with a healthy spin are sure to be a crowd pleaser.

We’ve put together two side dishes and a main that are rich, satisfying and so comforting, you’ll never believe it could be this easy to enjoy a holiday meal with your health in mind. From sweet and savoury glazed carrots, to a rich and creamy mashed potato dish (without the cream!) and a hearty stuffed squash with holiday flavours like sage, cranberries and walnuts, you definitely won’t be missing the classic flavours of Thanksgiving tradition.


Side 1: Honey Glazed Roasted Carrots (Vegan Option)


Serves 4

16 large carrots

½ C honey (use maple syrup for vegan option)

¼ C melted ghee (use coconut oil for vegan)

½ tsp salt

¼ tsp dried thyme

Fresh parsley chopped for topping


  1. Preheat oven to 425 F (PSST… Plan ahead and cook this at the same time as your squash!)

  2. Wash and peel the carrots

  3. Mix honey, ghee, salt and thyme in a bowl. Toss the carrots in the mixture.

  4. Spread carrots on a foil-lined baking sheet and bake for 30 minutes.

  5. Sprinkle chopped parsley on carrots and serve warm.


Side 2: Easy Mashed Potatoes with Vegetarian Brown Gravy


Serves 4

8 yukon gold potatoes, cut in half

1 ½ tsp salt (plus more for seasoning water)

4 tbsp ghee (use vegan butter substitute for vegan option)

Plant-based milk to thin (we used unsweetened almond milk)

Simply Organics Gravy

Fresh chives chopped for topping


  1. Place potatoes in a large pot and cover with water and 1 tsp of sea salt. Boil for 25-30 minutes, or until very soft and ready to be mashed.

  2. Drain the potatoes and place back in the hot pot and mash them with a potato masher.

  3. Add the sea salt and ghee and stir to combine. If you want the mash to be thinner, slowly add in your plant milk.

  4. Follow the instructions on the gravy package to make the gravy. Top the mashed potatoes with fresh chives, and serve warm with gravy.


Main Dish: Quinoa Butternut Stuffed Squash with Cranberries, Walnuts and Cashew Cheese


Serves 4

For the butternut squash:

2 butternut squash, sliced in half and seeds removed

1 tbsp extra virgin olive oil

Salt to taste

For the quinoa stuffing:

½ yellow onion, chopped

2 garlic cloves, minced

1 tbsp extra virgin olive oil

¾ C quinoa

1 ½ C vegetable broth

½ C walnuts, chopped

½ C dried cranberries

½ tsp ground sage

½ tsp dried thyme

½ tsp salt


⅓ C cashew cheese, or goat cheese if not dairy free, crumbled/broken down into small pieces (use photo for reference)

Fresh parsley chopped for topping


  1. Preheat your oven to 425 F

  2. Arrange the squash halves on a baking tray with the cut sides facing up. Lightly coat each halve with olive oil and sea salt.

  3. Bake squash for 45 mins, or until fork tender.

  4. While your squash is cooking, heat a medium sized pot over medium heat. Add olive oil, chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.

  5. Add the quinoa and vegetable broth. Bring to a light boil, then simmer until the broth is absorbed and the quinoa is fluffy.

  6. Stir in walnuts, cranberries, sage, thyme and salt with quinoa.

  7. Fill each squash halve with quinoa mixture, top with optional toppings if using, and serve warm.


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