Delicious Thanksgiving Recipes | Centre Piece, Sides and Gravy!

5 comforting dishes perfect for Thanksgiving or your next roast dinner! Click/press on more for the recipes.
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RECIPES IN VIDEO:
(Complete instructions within ingredients list before starting the method)
Whole Roast Cauliflower
Serves 4
Ingredients:
1 medium cauliflower, trimmed of large leaves but core kept intact
1 tsp marmite (or use red miso)
1 tsp wholegrain mustard
3 tbsp (45 g / ¼ cup) plant-based mayonnaise
3 tbsp (15 g / ½ cup) breadcrumbs (use panko for extra crunch)
Zest of ½ lemon
15 g (¼ cup) finely chopped fresh herbs (parsley, chives, mint)
1 tbsp (15 ml) olive oil
Method:
Preheat the oven to 200°C (400°F).
Bring a large pot of salted water to a boil and gently lower the cauliflower in. Simmer for 6–8 minutes until slightly tender. Drain and steam dry.
Brush the cauliflower all over with marmite and roast for 12–15 minutes, or air-fry at 170°C (340°F) for 10 minutes.
Mix mustard and mayonnaise, then brush evenly over the cauliflower, coating all crevices.
In a bowl, combine breadcrumbs, chopped herbs, and lemon zest. Press the mix onto the cauliflower.
Roast 20–25 minutes (or air-fry at 180°C / 360°F for 15–20 minutes) until golden and crisp.

Creamy Green Bean & Leek Bake
Serves 4
Ingredients:
300 g (10½ oz / 2 cups) green beans, trimmed and halved
1 large leek (about 150 g / 1½ cups), sliced into half-moons and washed
1 small onion (about 100 g / ½ cup), finely diced
2 cloves garlic, minced
¼ tsp grated nutmeg
1 tbsp (15 ml) olive oil
2 tbsp (16 g / ¼ cup) plain flour
300 ml (1¼ cups) unsweetened plant-based milk (oat or soy)
150 ml (⅔ cup) vegetable stock
1 tsp Dijon mustard
1 tbsp (6 g / 2 tbsp) nutritional yeast
½ tsp dried thyme


Topping:
3 tbsp (15 g / ½ cup) breadcrumbs
1 tsp dried thyme
1 tbsp (15 ml) olive oil or melted vegan butter
1 tbsp (6 g / 2 tbsp) nutritional yeast or finely chopped nuts (optional, for crunch)


Method:
Preheat oven to 200°C (400°F).
Blanch green beans in salted boiling water for 3–4 minutes. Drain and set aside.
Heat oil in a large frying pan over medium heat, add onion and leeks, and cook 8–10 minutes until soft. Add garlic, cook 1 minute.
Stir in flour, then slowly whisk in plant milk and stock until smooth.
Add mustard, nutritional yeast, thyme, nutmeg, salt, and pepper. Simmer 5–8 minutes until thick and creamy.
Fold in green beans, then transfer to an oven dish.
Mix topping ingredients and sprinkle evenly.
Bake 20–25 minutes (or air-fry 180°C / 360°F for 12–15 minutes) until bubbling and golden.


Thyme, Onion & Mushroom Stuffing Balls
Makes 10–12 balls
Ingredients:
150 g (1½ cups) fresh breadcrumbs
1 tbsp (15 ml) olive oil
1 large onion (about 150 g / 1 cup), finely diced
300 g (10½ oz / 3 cups) chestnut mushrooms, finely diced
1 large clove garlic, minced
1 tsp dried thyme
50–75 ml (3–5 tbsp) hot marmite stock (combine 1 tsp marmite with boiling water)
3 tbsp (15 g / ¼ cup) chopped fresh parsley
1–2 vegan sausages, skin removed (optional)
Salt and pepper to taste


Method:
Preheat oven to 190°C (375°F) and line a tray with parchment.
Heat oil in a pan, add onion and mushrooms, and cook 8–10 minutes until golden. Add garlic and thyme, cook 1–2 minutes.
In a bowl, mix breadcrumbs, cooked veg, parsley, and vegan sausage if using.
Add stock gradually until mixture holds together when pressed.
Shape into golf ball–sized portions.
Roast 15–20 minutes, turning halfway, until golden, or air-fry at 180°C (360°F) for 10–15 minutes.

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TIMELINE
0:00 Intro
0:50 Whole roast cauliflower
5:00 Creamy leek and green bean gratin
8:00 Mushroom and thyme stuffing balls
10:42 Roast potatoes and parsnips
12:50 Rich onion gravy

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.