Prepare a full vegan Thanksgiving meal in just an hour

Did you know it’s National Vegan Month?!! To celebrate, Ian Phillips, from Three Carrots, makes us a full vegan meal for Thanksgiving in less than an hour!

If you’d like to learn more about Three Carrots, visit Also, don’t forget about Three Carrots’ Thanksgiving dinner! It’s a 5-course seated dinner, for which they are selling tickets. For further details, visit

Here are today’s recipes:

Marmite Braised Greens


1 Tbs Olive Oil

1 Large Shallot, thinly sliced

2 Cloves Garlic, thinly sliced

1 Bunch of Hearty Greens (Kale, Collard, Mustard, etc), roughly chopped.

1 tsp Marmite

1 tsp Red Chili Flakes

Salt and Pepper to Taste


  1. Heat a pan over medium heat, add olive oil.
  2. When olive oil is hot, add shallots and sauté for a minute or two, until shallots become translucent.
  3. Add greens and cook on medium heat until they’re tender.
  4. Stir in marmite and red chili flakes.
  5. Add salt and pepper to taste. Serve immediately.


Easy Vegan Brown Gravy


1/4 C. Flour

1/4 C. Canola Oil

2 C. Vegetable Broth (room temperature works best).

2 tsp. Soy Sauce

Dash Black Pepper


  1. Heat a saucepan on medium heat. Add flour and toast flour for 30 seconds.
  2. Whisk in oil to make a roux.
  3. Slowly whisk in broth.
  4. Add soy sauce and pepper to taste.

Roasted Brussels, Beets, and Sweets


1 Bunch Beets, 1/2 inch diced

1 lb Brussels Sprouts, trimmed and halved

2 Medium Sweet Potatoes, 1/2 inch diced

Olive Oil

Salt and Pepper


  1. Preheat oven to 350.
  2. Combine beets, brussels, and sweet potatoes in a mixing bowl.
  3. Coat with olive oil. Add salt and pepper to taste.
  4. Place on a sheet tray, and bake for 20 minutes or until beets and sweet potatoes are tender and the brussels sprouts are browned.


Traditional Vegan Dressing


1 Tbs Olive Oil

1 Onion, diced

2 Stalks Celery, diced

2 Carrots, peeled and diced

1 Sprig Rosemary, stemmed and minced

3 Leaves Sage, rubbed and thinly sliced

2 Cloves Garlic, minced

4 C. Stale Bread, Cubed

2 C. Vegetable Broth (or enough to cover.)

Salt and Pepper to Taste


  1. Preheat oven to 350.
  2. Heat pan on medium heat. Add oil and onions and cook until translucent.
  3. Add carrots, celery, rosemary, and sage and cook until the carrots and celery are tender.
  4. Stir in garlic and cook for 30 seconds.
  5. Combine onion, carrot and celery mixture with cubed bread in a mixing bowl.
  6. Transfer mixture to a casserole dish and bake for 20-30 minutes or until the liquid is absorbed and the top of the dressing is browned.


Cranberry Compote with Orange and Walnuts


2 C. Fresh Cranberries.

1/4 C. Orange Juice

1 Tbs. Lime Juice

1/2 of an Orange, zested

1 Lime, zested

1 C. Sugar

1/4 tsp Cinnamon

1/2 tsp Vanilla Extract

Dash Salt.

1 C. Walnuts

2 Clementine Oranges, peeled and segmented


  1. Combine everything except walnuts and oranges into a medium saucepan and cook on medium heat. Cook for about 7-10 minutes, or until cranberries begin to pop.
  2. Remove from heat and chill.
  3. On a small pan, toast walnuts on medium heat for about 5 minutes and remove from heat.
  4. Once the cranberry mixture is cool, stir in walnuts and clementine segments. Serve.

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