Plant Based Recipes
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Mashed potatoes are a timeless comfort food. But if you’re following a vegan, oil-free lifestyle, you may wonder if it’s possible to enjoy that same creamy, fluffy goodness without butter, cream, or oil. The answer is a resounding YES! In this post, we’ll dive deep …
When Thanksgiving rolls around, most people think of turkey, gravy, and buttery side dishes. But for those of us who love to celebrate with wholesome plant-based foods, creating vegan Thanksgiving vegetable dishes that taste just as hearty and festive is a true joy. One of my favorite dishes to serve is this Herb Roasted Potatoes, Zucchini, Carrot & Mushroom recipe. It’s warm, comforting, bursting with roasted garlic flavor, and it’s completely oil-free and vegan.
This colorful medley not only makes the table look beautiful but also satisfies every guest—vegan or not. With the perfect combination of potato and mushroom, tender zucchini, and sweet carrots, this dish brings out the natural flavors of fall produce in the best way. It’s one of those carrot dinner ideas that can carry its own place at the table, right next to the stuffing and cranberry sauce.
Whether you’re looking for potato squash recipes for Thanksgiving or just want an easy weeknight dinner idea, this recipe is one you’ll want to save. Let’s dive into why this dish is a holiday staple and how to make it perfectly every time.
Thanksgiving is all about abundance, gratitude, and flavor. While meat and butter-filled dishes dominate many tables, there’s something incredibly grounding about a big pan of roasted vegetables. The combination of garlic, fresh herbs, and roasted root vegetables fills the house with cozy aromas that instantly feel like the holidays.
Roasting brings out the natural sweetness of carrots and the earthy depth of mushrooms. Potatoes turn golden and crisp on the edges while staying fluffy inside, and zucchini adds a tender freshness that balances everything out.
The beauty of this dish is that it’s simple but festive. It doesn’t require hours of preparation, yet it delivers the kind of flavor that makes everyone reach for seconds. Plus, it’s made without oil, making it lighter and heart-healthy without sacrificing taste.
Let’s take a closer look at what makes this dish shine:
The base of this dish, potatoes are hearty and filling. They absorb the garlic-herb seasoning beautifully and crisp up in the oven. If you’re thinking about potato and mushroom combinations, this is one of the best ways to enjoy them together.
Carrots bring a natural sweetness and pop of color. They also hold up beautifully to roasting, making them one of the best carrot dinner ideas for the holidays.
Often overlooked in fall cooking, zucchini roasts up tender and light, balancing the heavier root vegetables. It also fits perfectly into the category of potato squash recipes since it’s technically a type of squash.
Mushrooms add that rich, savory umami flavor. They pair perfectly with potatoes, creating a hearty potato and mushroom combination that could almost replace meat on the plate.
Garlic infuses everything with bold flavor, while dried thyme, oregano, and smoked paprika create layers of cozy, earthy taste. Lemon juice adds brightness and keeps the dish from feeling too heavy.
This dish balances flavor, nutrition, and ease of preparation. Unlike many roasted vegetable recipes that use heavy oils, this one relies on vegetable broth and lemon juice to help the seasonings stick while keeping the dish oil-free.
The potato and mushroom pairing gives the dish heartiness, while zucchini and carrots add brightness and sweetness. It’s truly a complete side that fits into almost any Thanksgiving spread.
This dish balances flavor, nutrition, and ease of preparation. Unlike many roasted vegetable recipes that use heavy oils, this one relies on vegetable broth and lemon juice to help the seasonings stick while keeping the dish oil-free.
The potato and mushroom pairing gives the dish heartiness, while zucchini and carrots add brightness and sweetness. It’s truly a complete side that fits into almost any Thanksgiving spread.
Cut Vegetables Evenly
This ensures everything cooks at the same rate.
Don’t Overcrowd the Pan
Spread vegetables in a single layer so they roast instead of steam.
Add Fresh Herbs at the End
While dried herbs roast beautifully, adding fresh parsley or rosemary at the end brightens up the flavors.
Optional Broil
For extra crispiness, broil the vegetables for 3–4 minutes at the end.
Add Squash: Swap zucchini with butternut or acorn squash for more traditional potato squash recipes.
Spice It Up: Add a pinch of chili flakes for heat.
Make It Creamy: Drizzle with a cashew cream or tahini sauce before serving.
More Herbs: Try sage or rosemary for a stronger Thanksgiving flavor.
This Herb Roasted Potatoes, Zucchini, Carrot & Mushroom recipe is versatile. You can serve it as:
A main dish with a side of salad or bread.
A Thanksgiving side dish alongside stuffing, green beans, and cranberry sauce.
Part of a weeknight dinner for a simple, nutrient-rich meal.
Since it’s hearty and flavorful, it can even stand in for the main dish at a vegan Thanksgiving table.
Even if your guests aren’t vegan, this dish will win them over. Roasting vegetables caramelizes their natural sugars, making them taste richer and sweeter. The garlic-herb blend creates a savory, holiday-worthy flavor that’s comforting without being heavy.
It’s also allergy-friendly—gluten-free, dairy-free, and nut-free—so it’s a safe option when feeding a crowd with different dietary needs.
This dish isn’t just tasty; it’s packed with nutrients:
Potatoes: High in fiber, potassium, and vitamin C.
Carrots: Rich in beta-carotene, which supports eye health.
Zucchini: Low in calories but high in antioxidants.
Mushrooms: A great source of B vitamins and immune-boosting compounds.
Garlic & Herbs: Support heart health and provide anti-inflammatory benefits.
It’s proof that vegan Thanksgiving vegetable dishes can be just as nourishing as they are delicious.
Thanksgiving doesn’t have to mean giving up your health goals or plant-based lifestyle. With recipes like this Herb Roasted Potatoes, Zucchini, Carrot & Mushroom dish, you can celebrate with foods that are flavorful, filling, and aligned with your values.
Whether you’re searching for carrot dinner ideas, exploring potato squash recipes, or just need a new side dish for your holiday menu, this recipe deserves a spot on your table.
Make it once, and I promise it will become a yearly tradition.
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If you are like me, kitchen tools are one of your favorite little splurges when cooking plant-based. Having the best kitchen tools not only makes cooking smoother, it can make it WAY more fun. I put together a list of 10 essential kitchen tools for plant-based cooking — all Amazon finds, with high reviews — and I’ll go through what each tool is useful for, what to look out for, and some tips/tricks with them. Grab your apron and let’s dig in 😊
*This post contains affiliate links. As an amazon associate, I earn a small commission for qualifying purchases.* Thank you for helping to support my blog. You are appreciated!
Why it’s essential:
Plant-based cooking often means making creamy soups, nut milks, smoothies, sauces (think cashew cream, tahini-based dressings), or even purées for desserts. To get that silky smooth texture (especially with fibrous veggies, nuts, or frozen fruit), a blender that can handle tough material is a game changer.
What to look for:
Ninja Mega Kitchen System. Full-Size Blender & 8 cup food processor.
About this item
Why it’s essential:
So many plant foods benefit from good sears: think pan‑fried tofu, roasted veggies, even skillet breads, cornbread, or browning onions just right. A cast iron skillet retains heat super well, can go from stovetop to oven, and with seasoning, becomes more nonstick over time. Plus, it’s durable—lasts forever (if you take care of it).
What to look for:
Top example:
The Lodge 10.25‑inch Pre‑Seasoned Cast Iron Skillet is very well rated, affordable, and highly versatile. (amazon.com)
About this item
Why it’s essential:
For chopping, shredding, making veggie burgers, falafel, hummus, sauces, crusts, doughs. Basically anything where a blender won’t cut it (or will be messy/unsafe). Makes large volume easy.
What to aim for:
About this item
Why it’s essential:
Roasting is huge in plant‑based cooking: roasting veggies, baking tofu or tempeh, making baked fries, etc. You want trays that conduct heat well, are durable, ideally non‑toxic coatings or no weird chemicals.
Tips:
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Why it’s essential:
Steaming preserves nutrients, lets you cook greens gently, also great for veggie dumplings, buns, or making materials for things like seitan. Sometimes you want something lighter rather than boiling or baking everything.
About this item
Why it’s essential:
If tofu is part of your regular food rotation (which it often is in plant‑based diets), pressing tofu makes a huge texture difference. Without pressing, tofu is watery and doesn’t absorb marinades or crisp up well. A tofu press speeds that up and is less messy than stacking plates and weights.
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Why it’s essential:
This might seem obvious, but high quality here saves so much time. Veggies, herbs, roots, large fruits—having a sharp, well balanced knife makes chopping faster, safer, more enjoyable. A sturdy cutting board (wood or bamboo or heavy plastic) gives a good working area.
Tips:
About This Item:
If you cook rice, grains, oats, or want something that can basically “set it and forget it,” a rice cooker is one of those appliances that quietly does a lot of heavy lifting. Especially in a plant‑based kitchen, where whole grains are often in regular rotation, having rice that always turns out fluffy, perfectly cooked, and without you hovering over the stove is massively satisfying.
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Why it’s essential:
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Why it can elevate things:
If you drink plant milks (almond, cashew, oat, etc.), having a machine that automates that is super helpful. Also can double as blender, juice maker, soup maker depending on model. Lets you avoid store‑bought versions with extra ingredients, control texture/flavor.
About this item
There you have it — 10 kitchen tools that can make your plant‑based cooking smoother, faster, and way more fun. You don’t need to buy everything at once. Start with one or two that make your life easier right now (maybe a good knife, a blender, or a rice cooker), and build your collection over time. Each of these tools helps you bring out the best in plants — and that’s what it’s all about.
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There’s something magical about a smoothie that feels like sunshine in a glass—vibrant, fresh, and packed with nutrients that energize your body and uplift your mood. Our Blueberry Lemon Avocado Smoothie with Pineapple & Spinach is exactly that kind of drink: a creamy, tangy, and naturally sweet concoction that’s not only delicious but also a powerhouse of plant-based nutrition. If you’re looking for healthy smoothie recipes that will keep you energized, support digestion, and taste absolutely incredible, you’ve just found your new favorite go-to.
Many people think smoothies are just for breakfast or as a quick snack. But a well-balanced, nutrient-dense smoothie like this one can do so much more. By combining superfoods like blueberries, pineapple, avocado, and spinach, this recipe delivers a perfect balance of antioxidants, fiber, healthy fats, and vitamins.
Blueberries are loaded with antioxidants, particularly anthocyanins, which support brain health and help fight inflammation.
Lemon adds a zesty kick while providing vitamin C, boosting immunity, and aiding digestion.
Avocado contributes creaminess along with heart-healthy fats, helping you feel full and satisfied longer.
Pineapple brings natural sweetness plus bromelain, an enzyme that supports digestion and reduces inflammation.
Spinach, often called a “super green,” provides iron, magnesium, and other essential micronutrients.
This smoothie isn’t just a treat for your taste buds; it’s a holistic way to nourish your body and keep your energy levels steady throughout the day. Whether you’re looking for vegan breakfast ideas, a post-workout refuel, or a mid-afternoon pick-me-up, this smoothie fits the bill.
Sometimes the best recipes come from experimentation in your own kitchen. This smoothie was inspired by a desire to merge the tangy brightness of lemon, the natural sweetness of pineapple, the creamy richness of avocado, and the antioxidant power of blueberries—all while sneaking in a handful of greens.
The idea is simple: create a plant-based smoothie that’s both indulgent and nourishing. Many vegan smoothies rely on fruit alone, but adding avocado and spinach transforms it from a simple fruit drink into a nutrient-packed meal replacement.
Blueberries may be small, but their impact on health is enormous. Studies have shown that regular consumption of blueberries can improve cognitive function, protect against oxidative stress, and even support cardiovascular health. Their naturally sweet flavor balances the tartness of lemon, creating a perfectly harmonious taste. Plus, their deep purple hue makes the smoothie visually stunning—a definite win for Pinterest-worthy recipes.
Lemon isn’t just for flavor. Its natural acidity helps balance the sweetness of pineapple and blueberries, while also supporting digestion and providing a healthy dose of vitamin C. Vitamin C is essential for immune function, collagen production, and overall skin health—so your smoothie doesn’t just taste good; it helps you glow from the inside out.
Avocado is often called the “hidden gem” of smoothies. Its creamy texture makes this smoothie feel indulgent without needing dairy or other high-fat substitutes. Avocado is rich in monounsaturated fats, which support heart health, improve satiety, and aid in the absorption of fat-soluble vitamins like A, D, E, and K. In other words, it turns a simple smoothie into a nutrient-rich, satisfying meal.
Pineapple is nature’s candy, providing natural sweetness without refined sugar. It also contains bromelain, a powerful digestive enzyme that can help reduce bloating and inflammation. This makes your smoothie not only delicious but also gut-friendly—a perfect addition for anyone practicing mindful eating.
Spinach might not be the star flavor, but it’s an essential nutritional powerhouse. Rich in iron, magnesium, and calcium, it boosts your intake of key nutrients without overpowering the taste. Adding greens to smoothies is one of the easiest ways to sneak vegetables into your diet—especially for those who struggle to eat enough greens daily.
Our Blueberry Lemon Avocado Smoothie with Pineapple & Spinach is more than just a drink—it’s a celebration of flavor, health, and wellness. By combining vibrant fruits, creamy avocado, and nutrient-rich greens, you get a smoothie that’s satisfying, energizing, and incredibly delicious. Whether you’re a seasoned vegan, a smoothie enthusiast, or simply someone looking for healthy smoothie recipes to incorporate more plant-based nutrition into your life, this smoothie is guaranteed to become a staple in your kitchen.
It’s quick, easy, and versatile—perfect for busy mornings, post-workout refueling, or anytime you need a refreshing, nutrient-packed beverage. So grab your blender, gather these simple ingredients, and treat yourself to a glass of pure, vibrant health.
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