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A very Vegan Thanksgiving Dinner

Whether you’re celebrating Thanksgiving this weekend (hi Canadians!) or just looking to try out something new for supper, Chef Veganessa – a.k.a. Vanessa Percher is sharing her secrets for a scrumptious vegan dinner. For those who are bored of the same ole same ole, turkey dinner and feeling an extreme case of the Z’s post-meal, these fresh and fabulous vegan Thanksgiving dinner recipes are perfect. But don’t just trust us – try them out yourself.

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Autumn Stuffed Bell Peppers

Yield 8 half stuffed peppers


4 bell peppers (total of 8 halves)

1/4 cup celery, small diced

1/2 cup onion, small diced

1/4 cup carrots, diced small, about 1 carrot

2 tbsp minced garlic

2 tbsp olive oil

1 teaspoon (5 mL) dried thyme

1 teaspoon (5 mL) dried rosemary

1 teaspoon (5 mL) dried sage

2 tablespoons (30 mL) wheat free tamari

1 tablespoon (15 mL) fresh lemon juice

1 tablespoon (15 mL) Dijon mustard

2 cups (500 mL) green or brown lentils, cooked

2 cups (500 mL) quinoa, cooked

3/4 cup roasted walnuts, chopped

1/3 cup sundried tomatoes

1/3 cup nutritional yeast

2 teaspoons (10 mL) smoked paprika, or to taste

Salt and pepper to taste

 *tomato sauce of choice


Preheat oven to 350 degrees F (180 C). Cut the bell peppers in half lengthwise.

Remove seeds and ribs, but leave stem intact so peppers hold their shape.

Roast in oven for 10-12 minutes.

Remove from oven and set aside

To make the lentil mix: Sauté the celery, onion and carrots with the olive oil in a medium pan for a few minutes until the onions become translucent.

Add the garlic and continue to sauté, then the herbs, tamari, lemon juice and mustard, and remove from heat. In a large mixing bowl, mix together the sautéed vegetables with the lentils, quinoa and remaining ingredients.

Add salt and pepper to taste. Spoon the mixture into the pepper halves.

Transfer peppers to oven bake for 35 minutes.

Remove from oven and pour over the peppers your favorite tomato sauce and garnish with fresh basil leaves

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Fall Harvest Salad with cranberries and apples

Serves 6-8 as a side dish


4 cups cooked quinoa, cooled (brand used GoGo Quinoa)

½ cup dried cranberries

1 cup apple, bite size

½ cup red pepper, small dice

1 cup purple cabbage, thinly sliced

1 cup fresh cilantro, chopped

1/3 cup roasted pumpkin seeds


½ tbsp minced garlic

3 tbsp curry powder

1/3 cup sunflower oil

1 tbsp maple syrup

¼ cup wheat free tamari

1 /4 cup apple cider vinegar


In medium size bowl mix all ingredients.

In a small bowl whisk together the dressing ingredients

Toss and serve



Gourmet Apple Spice Granola *no sugar or oil added

This recipe one of my favorites. It’s a great recipe because you can enjoy it for breakfast, you can snack on it, or you can sprinkle it over your favorite vegan ice cream to create a delicious easy dessert.

Yields approximately 12 cups



6 cups wheat-free rolled oats

½ cup ground flaxseed

1 tbsp. ground cinnamon

1/4 tsp. ginger

1/4 tsp. ground cloves

¼ cup raisins

1/2 cup dried apples

¼ cup pumpkin seeds

½ cup chopped almond

½ cup large coconut flakes


½ cup almond butter

¼ cup tahini

¾ cup date syrup

½ tsp. pure vanilla extract

1 cup apple sauce


Preheat oven to 300°F

Mix wet and dry ingredients together (except for the raisins,  dried apples and coconut flakes aside as they will be needed later on)

Spread evenly on baking sheet with parchment paper

Cook for approximately 20-25 minutes, “stirring” the mix every 7 minutes for uniform baking

Remove from oven and let cool

Once cooled, add raisins, dried apples and coconut


Recipes by

Chef Vanessa Percher

Copyright Chef Veganessa 2017