Thanksgiving is only a few days away—and while you might have had your menu pre-planned in years past, this year’s Thanksgiving dinner is going to look a little different. But that’s OK! Sitting down with your small group means a little less cooking and more room to try new recipes in a stress-free environment. We are doing our first plant-based Thanksgiving and honestly I am not sad about not having turkey at all. Thanksgiving is all about the sides though isn’t it?! Caylin also has a strong appreciation for veggie-focused recipes; so we wanted to share some of our favorite plant-based recipes to try for Thanksgiving and beyond. We included some reader favorites as well, thanks for all the great recommendations!
Plant Based Thanksgiving Recipes
So these could be a really nice entree for Thanksgiving day but I also love the idea of making these with your leftovers the day after. Such simple and delicious ingredients, and you can keep it easy by using store bought hummus and wraps or flatbreads. (J)
This one was a reader submission and omg does it look SO good. I love the bright colors and sweet and salty flavor combination. Can’t wait to try this one and if you can’t get your hands on delicata squash I bet it would be just as good with sweet potato or butternut squash.
An excellent plant based Thanksgiving includes appetizers too. The medley of flavors for this squash on toast recipe takes it to another level, you won’t be able to stop eating them. Don’t skip the fresh mint! (C)
So good I make this all year long, this recipe is a real crowd pleaser. The combination of homemade sourdough breadcrumbs and kale with the caramelized onions tastes downright decadent and I add in a little something extra. I make a jammy mixture by adding a 1/4 real maple syrup and a 1/4 apple cider vinegar to the onions once they’re caramelized. It adds so much extra flavor to the stuffing! (C)
It’s no secret Love & Lemons is one of my all time favorite food blogs and cookbooks, I have both. This stuffing recipe can be done vegan or vegetarian. Craig and I put plant-based sausage in ours (usually Beyond Meat or Lightlife Bratwurst). And while you’re at it, just check out Love & Lemons entire Thanksgiving recipe post because there’s too many good ones to choose from. (J)
You haven’t had green bean casserole until you’ve tried it without the store bought cream of mushroom soup. Making the creamy sauce yourself with fresh spices and herbs takes the flavors to a whole new level. The mix of shiitake and cremini mushrooms is another nice touch. This might be a polarizing statement but skipping the store bough onions and frying your own is another key move. (C)
I love pomegranate in a cocktail around the holidays. It looks pretty and festive and tastes so yummy. This pomegranate ginger paloma from Half Baked Harvest is fizzy, minty, refreshing and delicious. Just leave out the tequila to make this a mocktail.
Cornbread is one of those things I probably only eat on Thanksgiving or on winter holidays but I do love it as a part of the meal. This vegan cornbread recipe from Jessica in the Kitchen looks divine. She recommends making it with maple syrup so, I’m sold.(J)
Instead of a basic salad, which I feel like I eat any time of year, I try to get as creative as possible with the presentation of my veggies. This recipe is a riff of a dish at one of my favorite NYC restaurants, ABD Kitchen. Roasted carrots are always delicious but the addition of a citrus vinaigrette and marinade and creamy avocado is so delicious. Then you get the crunch of the sunflower seeds and micro greens. It feels and looks (the colors are gorgeous) a special occasion dish. (C)
This was a VERY popular reader recommendation and I can see why because it looks so good. Now I’m thinking I need to go buy green beans, I don’t know why I didn’t plan to make any but this recipes looks too good to skip.
My little brother begs me to make this recipe every year. I love that this recipe combines sweet potatoes with white to cut some of the sweetness, plus it has a bunch of fresh herbs that make it taste delightfully savory. The part where you roast the garlic cloves shouldn’t be skipped! Also, I’ve used this garlic roasting foil packet for plenty of other recipes at this point too. So good! (C)
We are going to attempt this vegan mac & cheese this week but we are going to do a baked version and add bread crumbs. I’ve made this vegan cheese sauce before for other recipes and it’s freaking delicious. (J)
Another reader fave, this gravy recipe from Bad Manners came with some very high praise from many of you. I’ll be honest here and this is a very unpopular opinion, but I don’t like mushrooms, it’s a texture thing. I don’t know why I shared that bit of unnecessary information but here we are, everybody else likes them and this recipe is a crowd fave. This sourdough stuffing also came highly recommended.
These looks like the fluffiest, most delicious dinner rolls, perfect for Thanksgiving dinner or to make a sandwich with leftovers.
What is Thanksgiving without mashed potatoes and gravy? This is something you can definitely make ahead of time and if you have leftovers will be so good the next day too.
Who doesn’t love a good crisp right? Apple, berry, peach, you name it, if it says crisp I will eat it. This one from Minimalist Baker is so good served up warm with some vegan ice cream. Yummmm.
The perfect way to sneak some zucchini into a delicious loaf. A great dessert option with a scoop of ice cream or have a slice for breakfast. (J)
I don’t know if these necessarily say Thanksgiving but they look SO delicious and key word, EASY. The Korean Vegan is a newer discovery for me, thanks to one of you! She has tons of amazing vegan recipes.
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