This vegan Friendsgiving menu brings together a colorful spread of seasonal vegetables, hearty grains, and comforting flavors that feel festive without being complicated. It is designed as a complete plant-based holiday meal, with each part of the menu working well together on the table.
The centerpiece is a roasted stuffed acorn squash filled with wild rice, mushrooms, celery, onion, cranberries, and pecans. It is paired with maple-roasted Brussels sprouts and carrots, creamy garlic mashed potatoes made with olive oil and oat milk, and a simple rosemary mushroom gravy that ties everything together.
Because the dishes share overlapping ingredients and oven temperatures, this menu is practical for home cooks who want an organized holiday meal. The recipe below gives you one coordinated menu for a small gathering, including timing, ingredients, and step-by-step instructions for serving everything warm at the same time.
Recipe Overview
- Prep time: 35 minutes
- Cook time: 55 minutes
- Total time: 90 minutes
- Servings: 6 servings
- Difficulty: Medium
Why You’ll Love It
- It creates a full vegan holiday menu in one coordinated plan.
- The dishes use familiar seasonal vegetables and comforting flavors.
- Most of the cooking is hands-off roasting and simmering.
- The menu looks festive and colorful on a Friendsgiving table.
- Several components can be prepared in stages to reduce last-minute work.
Nutritional Benefits and Adaptable Variations
- Swap wild rice blend for brown rice if needed, adjusting simmering time until tender.
- Use walnuts instead of pecans in the squash filling for a slightly earthier flavor.
- Add chopped parsley or sage to the stuffing for extra herbal freshness.
- Replace oat milk with unsweetened soy milk or almond milk in the mashed potatoes.
- For a deeper gravy flavor, add 5 ml soy sauce to the mushrooms while they cook.
Ingredients
- 2 medium acorn squash, halved and seeded
- 30 ml olive oil, divided
- 5 g fine salt, divided
- 2 g black pepper, divided
- 200 g wild rice blend, rinsed
- 480 ml vegetable broth
- 200 g cremini mushrooms, finely chopped
- 120 g yellow onion, diced
- 100 g celery, diced
- 60 g dried cranberries
- 70 g pecans, chopped
- 10 g fresh rosemary, chopped, divided
- 680 g Brussels sprouts, trimmed and halved
- 400 g carrots, peeled and cut into sticks
- 15 ml maple syrup
- 900 g Yukon Gold potatoes, peeled and cut into chunks
- 60 ml unsweetened oat milk, warmed
- 45 ml olive oil
- 4 garlic cloves, minced, divided
- 30 g all-purpose flour
- 360 ml vegetable broth
- 5 g fresh thyme leaves
Step-by-Step Instructions
- Preheat the oven to 220°C. Line two large baking sheets with parchment paper. Bring the 480 ml vegetable broth to a boil in a medium saucepan, add the wild rice blend, reduce to a gentle simmer, cover, and cook for 40 minutes or until tender.
- Place the acorn squash halves cut side up on one baking sheet. Brush them with 15 ml olive oil and season with 2 g salt and 1 g black pepper. Roast for 35 to 40 minutes until the flesh is tender and lightly caramelized at the edges.
- While the rice and squash cook, heat 15 ml olive oil in a large skillet over medium heat. Add the chopped mushrooms, onion, and celery. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the mushrooms release and reabsorb their moisture. Stir in 2 minced garlic cloves and half of the chopped rosemary, and cook for 1 minute more.
- Remove the skillet from the heat and stir in the cooked wild rice, dried cranberries, chopped pecans, 1 g salt, and 1 g black pepper. Mix until evenly combined. Taste and adjust seasoning if needed.
- On the second baking sheet, toss the Brussels sprouts and carrots with 15 ml olive oil, the maple syrup, 2 g salt, 1 g black pepper, and the remaining chopped rosemary. Spread them in a single layer. Roast for 25 minutes, stirring once halfway through, until browned and tender.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, then simmer for 15 to 18 minutes until very tender. Drain well, return to the pot, and let the steam evaporate for 1 minute.
- Mash the potatoes with the warmed oat milk, 45 ml olive oil, and 1 minced garlic clove until smooth. Season with the remaining salt and pepper to taste. Cover to keep warm.
- When the squash is tender, fill each half generously with the wild rice mixture. Return the stuffed squash to the oven for 10 minutes so the filling heats through and the top lightly toasts.
- For the gravy, heat any remaining oil from the measured amount in a small saucepan over medium heat. Add the remaining minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Slowly whisk in 360 ml vegetable broth, then add the thyme leaves. Simmer for 3 to 5 minutes, whisking often, until thickened.
- Serve the stuffed acorn squash halves on a large platter with the roasted Brussels sprouts and carrots alongside. Spoon the mashed potatoes into a serving bowl and pour the warm mushroom gravy into a small pitcher or bowl for serving at the table.
Tips, Serving Suggestions & Substitutions
- Start the wild rice first because it takes the longest and can sit covered while the other dishes finish.
- Cut the carrots to a similar thickness so they roast at the same rate as the Brussels sprouts.
- Warm the oat milk before mashing so the potatoes stay hot and smooth.
- Do not overcrowd the vegetables on the baking sheet or they will steam instead of brown.
- Taste the stuffing before filling the squash so you can adjust salt and pepper accurately.
Nutrition Information
| Per Serving | Approximate Amount |
|---|---|
| Calories | 548 kcal |
| Carbohydrates | 72 g |
| Protein | 11 g |
| Fat | 27 g |
| Saturated Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 812 mg |
| Fiber | 12 g |
| Sugar | 17 g |
Nutrition is an approximate estimate per serving for the full menu, including stuffed acorn squash, roasted vegetables, mashed potatoes, and gravy. Values can vary based on exact produce size, broth brand, and specific plant milk used.
Storage & Make-Ahead Tips
Refrigerate leftovers in airtight containers for up to 3 days, storing gravy separately when possible.
Reheat the squash, vegetables, and potatoes in a covered baking dish or microwave until hot throughout.
If the mashed potatoes thicken in the refrigerator, stir in a small splash of warm oat milk while reheating to loosen the texture.
FAQ
1. Can I make parts of this menu ahead of time?
Yes. You can cook the wild rice, prepare the stuffing, trim the vegetables, and peel the potatoes earlier in the day. You can also roast the squash ahead and reheat it after stuffing. Make the gravy shortly before serving for the best texture.
2. What can I use instead of acorn squash?
Delicata squash or small roasted pumpkin halves work well as alternatives. Choose a squash that can hold filling and becomes tender in the oven without collapsing.
3. How do I keep everything warm for serving?
Cover the mashed potatoes and keep them in a warm spot after mashing. The stuffed squash can stay in the turned-off oven for a short time, and the roasted vegetables can be tented loosely with foil. Reheat the gravy gently just before bringing it to the table.
4. Can I make this menu gluten-free?
Yes. Replace the all-purpose flour in the gravy with a gluten-free flour blend or cornstarch slurry, and confirm that your vegetable broth is gluten-free.
5. What protein can I add to this meal?
For a heartier spread, serve baked lentil patties, roasted chickpeas, or a simple herb-marinated baked tofu alongside the menu. Keep the seasoning complementary so the vegetables and gravy remain the focus.
Final Thoughts
This Friendsgiving menu offers a complete vegan holiday meal that feels generous, seasonal, and satisfying. The combination of roasted squash, savory rice filling, caramelized vegetables, creamy potatoes, and herb gravy gives the table plenty of texture and contrast.
It is also a flexible menu that can be scaled or adjusted based on what is available at the market. With a little planning, you can serve a beautiful plant-based feast that feels special and welcoming for everyone at the table.
A Vegan Friendsgiving Menu with Seasonal Vegetables
Ingredients
- 2 medium acorn squash halved and seeded
- 30 ml olive oil divided
- 5 g fine salt divided
- 2 g black pepper divided
- 200 g wild rice blend rinsed
- 480 ml vegetable broth
- 200 g cremini mushrooms finely chopped
- 120 g yellow onion diced
- 100 g celery diced
- 60 g dried cranberries
- 70 g pecans chopped
- 10 g fresh rosemary chopped, divided
- 680 g Brussels sprouts trimmed and halved
- 400 g carrots peeled and cut into sticks
- 15 ml maple syrup
- 900 g Yukon Gold potatoes peeled and cut into chunks
- 60 ml unsweetened oat milk warmed
- 45 ml olive oil
- 4 garlic cloves minced, divided
- 30 g all-purpose flour
- 360 ml vegetable broth
- 5 g fresh thyme leaves
Instructions
- Preheat the oven to 220°C. Line two large baking sheets with parchment paper. Bring the 480 ml vegetable broth to a boil in a medium saucepan, add the wild rice blend, reduce to a gentle simmer, cover, and cook for 40 minutes or until tender.
- Place the acorn squash halves cut side up on one baking sheet. Brush them with 15 ml olive oil and season with 2 g salt and 1 g black pepper. Roast for 35 to 40 minutes until the flesh is tender and lightly caramelized at the edges.
- While the rice and squash cook, heat 15 ml olive oil in a large skillet over medium heat. Add the chopped mushrooms, onion, and celery. Cook for 8 to 10 minutes, stirring often, until the vegetables soften and the mushrooms release and reabsorb their moisture. Stir in 2 minced garlic cloves and half of the chopped rosemary, and cook for 1 minute more.
- Remove the skillet from the heat and stir in the cooked wild rice, dried cranberries, chopped pecans, 1 g salt, and 1 g black pepper. Mix until evenly combined. Taste and adjust seasoning if needed.
- On the second baking sheet, toss the Brussels sprouts and carrots with 15 ml olive oil, the maple syrup, 2 g salt, 1 g black pepper, and the remaining chopped rosemary. Spread them in a single layer. Roast for 25 minutes, stirring once halfway through, until browned and tender.
- Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt, bring to a boil, then simmer for 15 to 18 minutes until very tender. Drain well, return to the pot, and let the steam evaporate for 1 minute.
- Mash the potatoes with the warmed oat milk, 45 ml olive oil, and 1 minced garlic clove until smooth. Season with the remaining salt and pepper to taste. Cover to keep warm.
- When the squash is tender, fill each half generously with the wild rice mixture. Return the stuffed squash to the oven for 10 minutes so the filling heats through and the top lightly toasts.
- For the gravy, heat any remaining oil from the measured amount in a small saucepan over medium heat. Add the remaining minced garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Slowly whisk in 360 ml vegetable broth, then add the thyme leaves. Simmer for 3 to 5 minutes, whisking often, until thickened.
- Serve the stuffed acorn squash halves on a large platter with the roasted Brussels sprouts and carrots alongside. Spoon the mashed potatoes into a serving bowl and pour the warm mushroom gravy into a small pitcher or bowl for serving at the table.
