This year will be the first year I am plant based for Thanksgiving. I’ve been thinking of what I can cook so that I still feel like I am getting something special with those mouth watering fall flavors. Today I had some quinoa and garbanzos I wanted to use and they gave substance, protein and lots of fiber to this deliciousness! The cranberries and orange zest give it that special fall zing that just made the dish crave-worthy. And the sage and thyme? Well…..what’s a Thanksgiving without sage and thyme??? Here’s the recipe.
2-3 large cloves of garlic
1 small sweet onion
2 Portobello mushrooms
1 Tbsp vegan butter alternative
1 c white wine
1 c quinoa
2 c vegetable broth
1 butternut squash cubed 8and roasted
1 can garbanzos
3 Tbsp fresh thyme
3 Tbsp fresh sage cut into thin slivers
3 Tbsp fresh parsley
1/2 c dried cranberries
1/2 c chopped pecans (optional)
Salt and pepper to taste
1. Chop onion and garlic and put in a large pan to sautee with the vegan butter alternative. Add the sage leaves, the portobello mushrooms and white wine. Sautee until the mushrooms are cooked.
2. Now add the one cup of quinoa and the two cups of vegetable stock. Let everything come to a boil then reduce the heat and simmer for about 12 minutes.
3. Once the quinoa has absorbed all the liquid you can add in the squash, the garbanzos, the rest of the herbs, the cranberries and the salt and pepper. You can add the pecans if desired.
4. Let the dish sick with the cover on the pan for about 15 minutes for the flavors to meld. Then eat up and enjoy!