Instructions

1. Begin by preparing the stuffed squash. Preheat your oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
2. While the squash is roasting, prepare the stuffing. In a skillet, heat a tablespoon of olive oil over medium heat. Add diced onions, garlic, and chopped celery, sautéing until softened, about 5-7 minutes. Stir in cooked quinoa or rice, chopped nuts, dried cranberries, and your choice of herbs (such as sage and thyme). Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld.
3. Once the squash is done, remove it from the oven and carefully flip it cut-side up. Fill each half with the stuffing mixture, pressing it down gently. Return the stuffed squash to the oven and bake for an additional 20-25 minutes, until heated through and slightly golden on top.
4. Next, prepare the vegan gravy. In a saucepan, melt 2 tablespoons of vegan butter over medium heat. Whisk in 2 tablespoons of flour to create a roux, cooking for about 2 minutes. Gradually whisk in vegetable broth, stirring constantly until the mixture thickens. Add soy sauce, nutritional yeast, and season with salt and pepper. Simmer for 5-10 minutes, stirring occasionally.
5. For the mashed potatoes, peel and chop 2 pounds of potatoes. Boil in salted water until fork-tender, about 15-20 minutes. Drain and return to the pot. Add vegan butter, plant-based milk, garlic powder, salt, and pepper. Mash until smooth and creamy, adjusting the consistency with more milk if necessary.
6. Prepare the green bean casserole. Preheat the oven to 350°F (175°C). In a skillet, sauté sliced mushrooms and garlic in olive oil until softened. Add cooked green beans and a can of coconut milk or cashew cream. Stir in vegan cream of mushroom soup (store-bought or homemade) and season with salt and pepper. Transfer to a baking dish and top with crispy fried onions. Bake for 25-30 minutes until bubbly and golden.
7. For the cranberry sauce, combine fresh or frozen cranberries, sugar, and orange juice in a saucepan. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the cranberries burst and the sauce thickens. Let cool before serving.
8. Once all components are prepared, arrange the stuffed squash on a serving platter, surrounded by mashed potatoes, green bean casserole, and a bowl of cranberry sauce. Drizzle the vegan gravy over the mashed potatoes and serve hot. Enjoy your Vegan Thanksgiving Feast!