Here in Canada we had our Thanksgiving this past weekend. I usually like to make Holidays special and be sure to create all our favorite Holiday Recipes.

This year, however, we had just moved homes and offices so I was really tired out.

I decided to cut out our creamy whipped cauliflower, faux cheesy broccoli and desserts keeping our meal super simple yet delicious. I always decide between cocktails or dessert during a special holiday meal as my treat. This year I opted for this super delicious Fall Apple Cinnamon Sangria.

This year I made our entire Thanksgiving meal in 1-pot with little to no clean up. It also happened to taste absolutely delicious. I wanted to share with you this ridiculously easy Vegan Thanksgiving 1-Pot Meal.

The recipe below is flexible. You can take out or add in any vegetables you personally enjoy. The listed recipe below will feed two to four people.

Just a couple notes:

I have a brand new oven so it took me some adjusting to figure out how to properly use it. Your cooking time will vary based on the type of oven you have and the directions on your vegan protein choice.

We usually enjoy a certain vegan faux Turkey that I couldn’t find this year. So, this holiday we settled for the Tofurky.

If this meal is for just a couple people it is delicious to have this as leftovers as well. The flavors only develop more the next day.

This recipe is perfect for any Fall and Winter holiday. I love making it at Christmas time as well.

This recipe is vegan, dairy free, meat free, vegetarian, high fiber and jam-packed with nutrients.

If you make this recipe or any other from the DAMY Health Blog or The Healthy Rebel App please make sure to use the hashtags #DAMYHealth & #HealthyRebel when sharing your pictures on Facebook, Pinterest and Instagram so I can enjoy your versions of my treats!

1 Pot Vegan Thanksgiving

Super Easy 1-Pot Vegan Thanksgiving


Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 25 minutes

Yield: Serves 2-5 People


    1-Pot Bake Ingredients:
  • 2 Cups Brussels Sprouts
  • 2 Cups Fresh Carrots
  • 1 Large Sweet Onion
  • 2-4 Cups Little Potatoes
  • 3 Large Sprigs of Fresh Rosemary
  • 2 Cups Celery
  • 2-3 Cups Cauliflower
  • 1 Small Acorn Squash
  • 3 Apples
  • 3 Large Zucchini
  • 1-2 Garlic Cloves (crushed)
  • Salt and Pepper (to taste)
  • 1-2 Tbsp Melted Coconut Oil (spread evenly over vegetables)
  • 1 Tofurky (placed on top of chopped and prepared vegetables)
  • Cranberry Sauce Ingredients:
  • 3 Cups Fresh Cranberries
  • 1 Peeled Orange
  • 2 Chopped Apples
  • 4-10 Drops Liquid Stevia


  1. Pre-heat your oven to 350F.
  2. Grease your large glass baking dish with coconut oil.
  3. Chop the following vegetables into 1-2 inch pieces and add to your baking dish: 2 cups brussels sprouts, 2 cups fresh carrots, 1 large sweet onion, 2-4 cups little potatoes, 3 large sprigs of fresh rosemary, 2 cups celery, 2-3 cups cauliflower, 1 small acorn squash, 3 apples, 3 large zucchini, 1-2 garlic cloves (crushed), salt and pepper (to taste), 1-2 Tbsp melted coconut oil (spread evenly over vegetables) and 1 Tofurky (placed on top of chopped and prepared vegetables).
  4. Place in the oven and bake on 350F (convection roast if possible) for an hour and 15 minutes covered.
  5. Remove cover and bake for another 15 minutes.
  6. Remove from the oven, serve with cranberry sauce and vegan gravy (Tofurky or any other brand you enjoy).
  7. Place all cranberry sauce ingredients into your food processor and blend until as smooth as possible.
  8. Serve along with your dinner and enjoy.

DAMY Members - This recipe is perfect for your mid-morning snack.

All content and photography of is the property of DAMY Health and cannot be reproduced in any way without the prior written consent of Amy Layne. This includes remixing, transforming or building upon any material from
Vegan Thanksgiving Dinner

I added a picture of something that I tossed together that turned out to be really yummy the day after Thanksgiving. I had a medium size acorn squash left over so I pre-heated the oven to 350F, chopped the squash into bite-sized pieces, tossed it in some coconut oil and fresh rosemary with a little salt and pepper and baked it in the oven until it was caramelized and brown.

At the same time I spread the seeds from the squash thinly on a baking sheet and roasted them with a little sriracha and coconut oil. When both were cooked I tossed them together and ate them as is. It was really yummy and worth a try.
Roasted Squash

Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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