Deliciously Sustainable: Easy Thanksgiving Recipes for 2023

Thanksgiving is here again. This yearly celebration is a good time to spend with family and friends and reflect on what you are grateful for. But did you know that about 200 million pounds of turkey is tossed during Thanksgiving week in America? Most people view the upcoming holiday season as a time for a feast; but often, most of the food ends up in the trash.

Think about the resources that went into preparing the classic Thanksgiving turkey, mashed potatoes, turkey or cranberry sauce, talk of water, the carbon blueprint of all the cars used in transportation, the landfills, and the loss of the nutritional value of the meals. The holidays don’t have to be wasteful. The best way to prevent that is to stop it from happening in the first place. What if you added a little diversity to the menu with vegan options such as green beans, eggplant and bean burgers, sweet potato, and cauliflower mash? 

If you want to reduce the amount of meat in your diet or are exploring vegan options, this is one way to love a sustainable and eco-friendly lifestyle. You can also reduce waste by using freeze dried products, which allow you to use products even when they are out of season due to their long shelf life. If you are looking for easy, sustainable Thanksgiving recipes, look no further. Here are our top four sustainable recipes that you can make for your guests this Thanksgiving. 

1. Green Bean & Zucchini Casserole¹

Hearty • Plant-Based • Shelf-Stable Adaptation
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 4

Ingredients

For The Onion Topping:

• ¼ cup dried onions (or 1 small onion, thinly sliced)
• 3 tablespoons all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 tablespoon extra virgin olive oil
• Salt and black pepper, to taste

For Casserole:

• 2 cups freeze-dried green beans
• ¾ cup dried zucchini (see rehydration note)
  
• 2 medium shallots, finely chopped
• 1 tablespoon granulated garlic
• 1/4 cup all-purpose flour
• 3 cups unsweetened almond milk
• 6 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste

Rehydration Notes:

• Freeze-dried green beans: Simmer in boiling water for 6–8 minutes until tender-crisp. Drain and transfer to an ice bath to retain color, then drain again.

• Dried zucchini: Soak in warm water for 15–20 minutes. Drain and pat dry before cooking.

Instructions:

1. Prepare the onion topping
Preheat the oven to broil. In a medium bowl, toss the dried onions with olive oil. Add flour and breadcrumbs, tossing until evenly coated. Spread the mixture on a foil-lined baking sheet and broil for 8 minutes, stirring every 2 minutes until golden and crisp. Reduce oven temperature to 375°F.

2. Rehydrate the vegetables
Rehydrate the green beans and zucchini as outlined above. Set aside.

3. Sauté the vegetables
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the shallots and cook for 5 minutes until soft. Add the rehydrated zucchini, season with salt and pepper, and cook for 5 minutes more, until lightly browned. Stir in the granulated garlic and remove from heat.

4. Make the sauce
In the same skillet, heat the remaining 4 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 2–3 minutes until golden. Gradually whisk in almond milk, letting it simmer for 4–5 minutes until thickened. Season with salt and pepper.

5. Assemble and bake
In a large bowl, combine the green beans, sautéed vegetables, and sauce. Transfer the mixture to a greased casserole dish. Bake for 20 minutes at 375°F until heated through and bubbling. Top with the crisped onions and bake for an additional 5 minutes. Serve warm.

2. Sweet Potato and Cauliflower Mash³

Make this tuber desert a healthier alternative to candied yams, which are a staple for Thanksgiving. The sweet and savory dish is delicious and easy to prepare in under 30 minutes. You’ll definitely make it more than once a year. 

Comforting • Wholesome • Ready in Minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2

Ingredients

• 3 medium cups organic dried sweet potatoes
• 1 cup freeze dried cauliflower pearls
• ¼ cup oat milk (or plant milk of choice)
• 1 tablespoon dried garlic (sliced)
• 2 tablespoons olive oil
• 1 tablespoon chopped parsley
• 1 teaspoon salt
• A pinch of black pepper

Rehydration Notes:

• Combine the sweet potatoes and cauliflower in a heat-safe bowl. Cover with boiling water and let sit for 8–10 minutes, or until softened. Drain thoroughly.

• Alternatively, use hot water and microwave on high for 2–3 minutes to speed up softening.

Instructions:

1. After rehydrating, transfer the sweet potatoes and cauliflower to a mixing bowl.

2. Add olive oil, oat milk, and sliced dried garlic.

3. Blend until smooth using an immersion blender (or mash with a fork for rustic texture).

4. Season with salt and pepper to taste.

5. Garnish with chopped parsley. Serve warm.

3. Potato Leek Soup⁴

The creamy soup is not common in the traditional Thanksgiving menu, but it is a comforting appetizer option for guests who are vegetarians. It uses whole ingredients and is one of the best sustainable Thanksgiving recipes. 

Creamy • Comforting • Vegetarian-Friendly
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 6

Ingredients

• 3 tablespoons butter, unsalted 
• 5 cups dried leeks
• 1 tablespoon dried garlic (granulated)
• 2 cups freeze dried potatoes
• 7 cups vegetable broth
• 4 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup heavy cream (or dairy-free alternative)
• 2 tablespoons dried chives, for serving

Rehydration Notes:

• Dried leeks: Soak in warm water for 10–15 minutes. Drain and squeeze out excess water before sautéing.

• Freeze-dried potatoes: Add directly to simmering broth; no pre-soaking required.

Instructions:

1. In a large soup pot, melt the butter over medium heat. Add the rehydrated leeks and granulated garlic. Sauté on low heat for about 5 minutes until softened and fragrant.

2. Add the freeze-dried potatoes, thyme, bay leaf, and vegetable broth. Season with salt and pepper. Bring the mixture to a boil, then cover and reduce to a simmer for about 10 minutes.

3. Remove the thyme sprigs and bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender—filling only halfway to avoid pressure buildup—and purée until creamy.

4. Return the soup to the pot, stir in the heavy cream, and let it gently simmer. Adjust the consistency: add a bit of water if too thick, or simmer longer to reduce if too thin.

5. Taste and adjust seasoning. Serve hot, garnished with dried chives or fresh herbs of choice.

4. Eggplant and Bean Burgers⁵

A robust veggie burger with a tender center and crisp edges, these eggplant and bean patties are a stellar plant-based centerpiece for Thanksgiving—or any day you want to skip the meat without skipping flavor. Fiber-rich pinto beans, savory seasoning, and sautéed eggplant make this a filling and balanced alternative to traditional holiday mains.

Savory • Satisfying • Protein-Packed
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients:

• 2 cups diced eggplant
• 3 tablespoons olive oil
• 1½ cups dehydrated pinto beans
• 1 tablespoon ground flaxseed (or egg replacer)
• 1 tablespoon sliced dried garlic
• 2 tablespoons Three Onion Soup/Dip Mix
• ¼ cup dried chopped onions (or 1 small fresh white or yellow onion, diced)
• 2 tablespoons warm water
• ½ teaspoon cumin
• 1 tablespoon minced fresh parsley
• Salt and black pepper to taste
• 4 hamburger buns
  
• Vegetable toppings (spinach, tomato flakes, or sliced cucumbers), for serving

Rehydration Notes:

• Dehydrated pinto beans: Simmer in water for 20–30 minutes until tender. Drain and mash or pulse for a coarse texture.

• Dried onions: Soak in warm water for 10 minutes, then drain.

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the rehydrated onions for about 3 minutes until soft.

2. Add the diced eggplant, Three Onion Soup Mix, garlic, and cumin. Cook for 5–6 minutes until the eggplant is browned and tender. Set aside to cool slightly.

3. In a small bowl, mix warm water with ground flaxseed or egg replacer. Let it sit for a few minutes until it thickens.

4. In a large bowl, mash the rehydrated pinto beans or pulse in a food processor to a chunky consistency. Add the flax mixture, sautéed eggplant mixture, parsley, and season with salt and pepper. Stir until well combined.

5. Shape the mixture into 4 equal-sized patties, about 1 inch thick.

6. Heat the remaining olive oil in a clean skillet over medium heat. Cook patties for 3–4 minutes per side until golden and crisp. Alternatively, use an indoor grill pan.

7. Serve each patty on a bun with your choice of toppings like spinach, tomato flakes, or sliced cucumbers.

Final Thoughts

You don’t have to eat turkey for Thanksgiving dinner. Try these sustainable Thanksgiving recipes this holiday season and reduce the statistics on wasted food. If you have more than you can eat, freeze the leftovers or donate to the homeless shelters. Don’t forget to buy our freeze dried supplies to enjoy the long shelf life and reduce the worry of wasting food.

Happy Thanksgiving from Mother Earth Products.

References

1. https://www.nrdc.org/bio/andrea-spacht-collins/thankful-feast-not-wasteful-one
2. https://www.delish.com/holiday-recipes/thanksgiving/a23013030/easy-vegan-green-bean-casserole-recipe/
3. https://madetosustain.com/sweet-potato-and-cauliflower-mash/
4. https://www.onceuponachef.com/recipes/potato-leek-soup.html
5.  https://www.thespruceeats.com/vegan-mushroom-bean-burger-recipe-3378623

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