By: Stephanie Shin
Photo by @jillianguyette

When Thanksgiving comes to mind, the usual image that pops up for me is one of family, celebration, and thankfulness. Due to the pandemic, however, the way many celebrate Thanksgiving will change. Students will be stuck in college and many won’t have the privilege of being able to go visit their families in different countries. 

A holiday that already comes with stress from all the cooking and family reunions may seem even more aggravating, upsetting, and taxing due to the current climate. Therefore, throughout the month of November, I’ll be sharing my most coveted yet simple and easy Vegan Thanksgiving Recipes which will allow you to enjoy your personal three-course meal in the safety of your own home. 

Although we may have to re-imagine how we celebrate the upcoming holiday, one thing that doesn’t have to change is the delicious homemade meals consumed. 


Fall Harvest Pasta Salad: 


  • 1 cup green tomatoes
  • ½ cup pitted black olives
  • ½ cup canned corn 
  • half of a purple onion
  • ½ cup pomegranate 
  • 1 cup roasted walnuts
  • 1 cup dry lentil pasta (can sub for any type of pasta) 


  • 2 cloves minced Garlic
  • 1 tablespoon Dijon Mustard 
  • ⅓ cup Red Wine Vinegar 
  • 1 cup olive oil 
  • 1 teaspoon salt
  • 2/4 teaspoon ground black pepper



  1. Mix the minced garlic, dijon mustard, red wine vinegar, olive oil, salt, and black pepper together in a bowl and set it aside. 
  2. Start preparing your pasta salad ingredients by boiling a pot of water on medium to high heat. Once water is boiling, add a tablespoon of salt and pour in your bow tie pasta. (check pasta box for cooking time). 
  3. Cut the tomatoes and black olives in halves, dice the purple onions (not too small), drain your canned corn, and peel your pomegranate. 
  4. In a big bowl, combine the vegetables and pasta. Once the pasta and vegetables are thoroughly mixed, add in the dressing (a tablespoon at a time). Continue to add and mix in until it becomes your desired taste. Making sure everything is evenly coated. 
  5. This pasta salad is not only delicious, but super convenient as you can keep the leftovers in the fridge and enjoy for the next 2-3 days! However, make sure the dressing and the pasta salad ingredients are kept separately as the vinegar alters the color of the vegetables. 



Roasted Rosemary Rainbow Potato


  • 1 pound of mixed white, yellow, red, purple, and sweet potatoes 
  • 1 teaspoon salt
  • ¾ teaspoon ground black pepper 
  • 2 tablespoons rosemary 
  • 2 tablespoons avocado oil 
  • 1 tablespoon extra virgin olive oil 
  • 1 tablespoon minced garlic 
  • 1 teaspoon fresh parsley 



  1. Preheat your oven to 400F degrees. Line a sheet pan with parchment paper or thoroughly coat with olive oil. 
  2. Cut the potatoes in quarters and place in a large bowl.
  3. Add the salt, pepper, rosemary, garlic, and avocado oil and toss it all together, making sure all the potatoes are evenly seasoned. 
  4. Take your sheet pan and arrange the potatoes making sure none overlap one another. 
  5. Bake the potatoes in the oven for 30 minutes, stirring and flipping halfway through. 
  6. After 30 minutes, take the potatoes out of the oven and coat with extra virgin olive oil. Stick it back into the oven and allow it to bake for another 10 minutes.
  7. Once finished, top the potatoes off with some fresh parsley and enjoy!



Maple Candied Walnut Brussel Sprouts 


  • 1 pound of Brussel Sprouts 
  • 3 tablespoons maple syrup 
  • 2 tablespoons extra virgin olive oil
  • Himalayan Pink Salt (to taste)
  • Ground black pepper (to taste)
  • 1 cup of walnuts 
  • Lemon or balsamic vinaigrette (if preferred) 



  1. Preheat the oven to 400F degrees and prepare your baking sheet with some parchment paper. 
  2. Wash and completely dry your brussel sprouts. 
  3. Cut off the ends of the brussel sprouts and cut into quarters. Once finished, place into a large bowl. 
  4. Evenly coat the brussel sprouts in the maple syrup, extra virgin olive oil, salt and pepper (to taste). 
  5. Spread them out onto a baking sheet and stick into the oven for 30 minutes. After 15 minutes, take the brussel sprouts out of the oven and flip. 
  6. Five minutes before the brussel sprouts are finished, add in the walnuts. 
  7. Once finished, take them out and top it off with a fresh squeeze of lemon juice or some balsamic vinaigrette and enjoy!