50+ Delicious Thanksgiving Plant-Based Recipes To Try Today

Thanksgiving is a time for gathering with loved ones, sharing delicious food, and giving thanks for the bounties of the season. While traditional Thanksgiving menus often center around turkey and other animal products, the beauty of this holiday lies in its flexibility and creativity.

This year, why not embrace the flavors of the season with a plant-based twist? With 50+ delectable Thanksgiving plant-based recipes, you can celebrate with vibrant, wholesome dishes that cater to all dietary preferences without compromising on taste or tradition.

From savory appetizers to hearty main courses and indulgent desserts, our curated collection is designed to inspire you to create a memorable Thanksgiving feast that everyone can enjoy.

Let’s explore the delightful world of plant-based cooking this holiday season!

50+ Delicious Thanksgiving Plant-Based Recipes To Try Today

As you prepare to celebrate Thanksgiving, remember that the heart of the holiday lies in the spirit of togetherness and gratitude.

By incorporating these 50+ plant-based recipes into your menu, you not only provide delicious options for your guests but also highlight the diversity and richness of plant-based cooking.

Each dish is a reflection of the season’s bounty, celebrating fresh, wholesome ingredients that nourish both the body and soul.

Whether you’re hosting a large gathering or an intimate dinner, these recipes will ensure that your Thanksgiving is not only flavorful but also inclusive and satisfying for everyone at the table.

Embrace the plant-based movement this Thanksgiving and create cherished memories around a table filled with love, laughter, and incredible food.

Stuffed Acorn Squash with Quinoa and Cranberries

This stuffed acorn squash recipe features a savory quinoa mixture combined with cranberries, nuts, and warm spices, creating a dish that is not only beautiful but also bursting with flavor. The natural sweetness of the roasted squash complements the nutty quinoa and tart cranberries, making it an ideal centerpiece for your Thanksgiving table. It’s a delightful way to showcase seasonal ingredients while providing a hearty, satisfying option for both plant-based eaters and omnivores alike.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 30-35 minutes, or until tender.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
4. In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent.
5. Stir in the cooked quinoa, dried cranberries, chopped nuts, cinnamon, cumin, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
6. Fill each roasted acorn squash half with the quinoa mixture, packing it in gently. Return to the oven and bake for another 10 minutes.
7. Garnish with fresh parsley before serving.

These stuffed acorn squashes make for a visually stunning and delicious dish that encapsulates the essence of Thanksgiving. With their vibrant colors and rich flavors, they can steal the show at any holiday gathering. Not only do they provide a nutritious, plant-based option, but they also encourage everyone at the table to savor the bounty of the season. This dish embodies warmth and gratitude, perfect for celebrating with loved ones.

Creamy Pumpkin Sage Risotto

Creamy pumpkin sage risotto is a rich and comforting dish that captures the warmth of fall. This recipe combines arborio rice with the earthy flavors of pumpkin and the aromatic essence of sage, creating a harmonious balance that is both satisfying and indulgent. The slow cooking process allows the rice to absorb the flavors while achieving a creamy texture without the use of dairy. It’s an excellent side dish or main course that will impress your guests and add a touch of elegance to your Thanksgiving feast.

Ingredients:

• 1 cup arborio rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned pumpkin puree
• 1/2 cup white wine (optional)
• 1/2 cup nutritional yeast
• 1 tsp dried sage (or 2 tsp fresh sage, chopped)
• Salt and pepper to taste
• Olive oil for cooking
• Fresh sage leaves for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft.
3. Stir in the arborio rice and cook for 1-2 minutes until the grains are slightly toasted.
4. If using, pour in the white wine and cook until mostly absorbed.
5. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Repeat until the rice is creamy and cooked through (about 18-20 minutes).
6. Stir in the pumpkin puree, nutritional yeast, sage, salt, and pepper. Mix well and cook for an additional 2-3 minutes.
7. Serve hot, garnished with fresh sage leaves.

This creamy pumpkin sage risotto is not just a dish; it’s an experience that evokes the cozy atmosphere of Thanksgiving. The creamy texture and the aromatic flavor of sage elevate the humble risotto to a gourmet level. As your guests savor each bite, they’ll appreciate the effort that goes into making such a delightful dish. It embodies the spirit of Thanksgiving—warm, comforting, and full of gratitude for the bountiful harvest.

Maple-Glazed Brussels Sprouts with Pomegranate Seeds

These maple-glazed Brussels sprouts offer a perfect blend of sweetness and crunch, making them an irresistible side dish for your Thanksgiving celebration. The rich flavor of maple syrup complements the earthy taste of roasted Brussels sprouts, while pomegranate seeds add a burst of freshness and vibrant color. This recipe is not only simple to prepare but also showcases seasonal ingredients beautifully, creating a dish that is both nutritious and visually appealing.

Ingredients:

• 1 ½ lbs Brussels sprouts, halved
• 1/4 cup maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts (optional)
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, salt, and pepper. Toss until the Brussels sprouts are evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
5. Once out of the oven, transfer to a serving bowl. Top with pomegranate seeds and chopped walnuts (if using).
6. Garnish with fresh thyme before serving.

These maple-glazed Brussels sprouts are a delightful addition to any Thanksgiving table, offering a sweet and savory flavor profile that guests will adore. The combination of caramelized Brussels sprouts with the tartness of pomegranate seeds creates a perfect harmony, making each bite a celebration of autumn flavors. This dish not only adds a pop of color to your spread but also serves as a reminder of the abundance and diversity of plant-based cooking, encouraging everyone to appreciate and enjoy the beauty of seasonal ingredients.

Sweet Potato and Black Bean Enchiladas

These sweet potato and black bean enchiladas are a flavorful and hearty dish that brings a festive twist to your Thanksgiving table. The combination of creamy sweet potatoes, protein-rich black beans, and zesty enchilada sauce creates a satisfying meal that is both nutritious and comforting. Wrapped in soft tortillas and baked until bubbly, these enchiladas are perfect for a plant-based crowd-pleaser that everyone will enjoy. This dish not only showcases vibrant flavors but also pays homage to the rich diversity of plant-based cuisine.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 avocado, sliced (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil or steam the cubed sweet potatoes until tender (about 10-15 minutes). Drain and mash them in a large bowl.
3. Stir in the black beans, corn, cumin, chili powder, salt, and pepper into the mashed sweet potatoes until well combined.
4. Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
5. Warm the corn tortillas in a dry skillet until pliable. Fill each tortilla with the sweet potato mixture, roll it up, and place it seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the top and bake for 20-25 minutes, until heated through and bubbly.
7. Garnish with avocado slices and fresh cilantro before serving.

These sweet potato and black bean enchiladas are a wonderful way to incorporate festive flavors into your Thanksgiving meal while keeping it plant-based. Their vibrant colors and hearty texture make them a standout dish that appeals to all palates. By featuring seasonal ingredients, this recipe not only honors traditional Thanksgiving flavors but also promotes inclusivity, allowing everyone to partake in the joy of a shared feast. Whether served as a main course or alongside other dishes, these enchiladas are sure to be a hit at your holiday gathering.

Vegan Mushroom and Spinach Stuffed Shells

These vegan mushroom and spinach stuffed shells are a rich and satisfying dish that elevates the traditional pasta experience. Filled with a savory mixture of sautéed mushrooms, fresh spinach, and a creamy cashew-based sauce, these shells are not only comforting but also packed with nutrients. This dish brings together the best of Italian cuisine while being completely plant-based, making it a wonderful addition to your Thanksgiving menu that is sure to impress both plant-based eaters and non-vegetarians alike.

Ingredients:

• 12-15 jumbo pasta shells
• 2 cups mushrooms, chopped
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cashews, soaked in water for 2 hours and drained
• 1 cup vegetable broth
• 1 tbsp nutritional yeast
• Salt and pepper to taste
• 1 cup marinara sauce (for topping)
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until fragrant. Add the chopped mushrooms and cook until browned.
4. Stir in the fresh spinach until wilted, then remove from heat. Season with salt and pepper.
5. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
6. In a large bowl, mix the sautéed mushrooms and spinach with the cashew cream. Stuff each cooked shell with the mixture and place them in a baking dish.
7. Pour marinara sauce over the stuffed shells and bake for 25-30 minutes until heated through.
8. Garnish with fresh basil before serving.

These vegan mushroom and spinach stuffed shells are a delightful and hearty addition to any Thanksgiving spread. Their creamy filling and robust flavors create a sense of comfort that resonates with holiday gatherings. Not only do they showcase the versatility of plant-based ingredients, but they also provide a satisfying alternative to traditional stuffed pasta dishes. By incorporating this recipe into your Thanksgiving meal, you invite your guests to experience a wholesome, delicious dish that brings everyone together in gratitude and celebration.

Spiced Apple and Pear Crisp

This spiced apple and pear crisp is a warm, comforting dessert that captures the essence of autumn in every bite. With a combination of tart apples and sweet pears, seasoned with cinnamon and nutmeg, this crisp is topped with a crunchy oat topping that adds delightful texture. It’s a perfect way to round off your Thanksgiving meal, offering a sweet yet wholesome finish. This dessert not only celebrates the flavors of the season but also embodies the spirit of togetherness that defines Thanksgiving.

Ingredients:

• 3 cups apples, peeled, cored, and sliced (such as Granny Smith)
• 2 cups pears, peeled, cored, and sliced (such as Bartlett)
• 1/4 cup maple syrup (or agave nectar)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup brown sugar
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the sliced apples and pears. Add maple syrup, cinnamon, nutmeg, and salt, tossing to coat the fruit evenly. Transfer the mixture to a greased baking dish.
3. In another bowl, mix the rolled oats, almond flour, brown sugar, melted coconut oil, and vanilla extract until crumbly.
4. Sprinkle the oat mixture over the fruit in the baking dish.
5. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly.
6. Let cool for a few minutes before serving.

This spiced apple and pear crisp is a delightful way to celebrate the harvest during your Thanksgiving feast. The combination of warm, spiced fruit and a crunchy oat topping makes it an irresistible dessert that can be enjoyed on its own or with a scoop of vegan ice cream. By incorporating this dessert into your holiday menu, you create an opportunity for everyone to share in the sweetness of the season. This dish not only satisfies your sweet tooth but also serves as a reminder of the abundance of flavors that nature provides, making your Thanksgiving celebration even more special.

Maple Roasted Brussels Sprouts and Carrots

Maple roasted Brussels sprouts and carrots are a colorful and nutritious side dish that brings a sweet and savory element to your Thanksgiving table. The caramelization of Brussels sprouts paired with the natural sweetness of roasted carrots creates a wonderful harmony of flavors. Tossed in a maple syrup glaze, this dish is not only visually appealing but also packed with nutrients, making it a perfect addition to your holiday spread. This recipe showcases how simple vegetables can transform into a standout dish, highlighting the essence of seasonal eating.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 cups carrots, sliced (into rounds or sticks)
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp thyme (dried or fresh)
• 1/4 cup chopped pecans (optional, for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the Brussels sprouts and carrots. Drizzle with olive oil, maple syrup, salt, black pepper, garlic powder, and thyme. Toss until well coated.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. Garnish with chopped pecans before serving.

Maple roasted Brussels sprouts and carrots are not only a visually striking side dish but also a celebration of fall flavors. The combination of earthy Brussels sprouts and sweet carrots, enhanced by the maple glaze, brings warmth and depth to your Thanksgiving meal. This recipe proves that vegetables can be the stars of the show, offering a deliciously healthy alternative that pairs well with any main course. By including this dish, you encourage a seasonal and wholesome approach to your holiday dining, leaving everyone feeling satisfied and grateful.

Creamy Vegan Butternut Squash Soup

This creamy vegan butternut squash soup is a cozy, comforting dish that embodies the flavors of autumn. The rich, velvety texture of the soup, paired with the sweetness of roasted butternut squash, creates a harmonious blend that warms the soul. Infused with spices like ginger and nutmeg, this soup is not only easy to prepare but also perfect for serving as a starter during your Thanksgiving feast. It’s a dish that highlights the beauty of seasonal produce while offering a nutritious and delicious option for all your guests.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tsp nutmeg
• 1 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, until tender.
2. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and sauté until translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Once the squash is roasted, add it to the pot along with the vegetable broth, coconut milk, nutmeg, and cinnamon. Stir to combine and bring to a simmer.
4. Use an immersion blender to puree the soup until smooth (or carefully transfer it to a blender in batches).
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This creamy vegan butternut squash soup is the perfect starter to kick off your Thanksgiving feast. Its rich flavors and smooth texture invite warmth and comfort, embodying the spirit of the season. This dish not only highlights the natural sweetness of butternut squash but also emphasizes the importance of using wholesome ingredients in your cooking. By incorporating this soup into your holiday menu, you create a welcoming atmosphere that encourages guests to gather around the table, savoring every moment of the celebration together.

Vegan Pumpkin Pie with Coconut Whipped Cream

This vegan pumpkin pie is a delicious twist on the classic Thanksgiving dessert. Made with a creamy filling of pureed pumpkin and a blend of warm spices, this pie offers all the flavors of fall in every bite. The crust is simple yet flaky, providing the perfect base for the rich pumpkin filling. Topped with coconut whipped cream, this dessert is both decadent and plant-based, making it a fantastic way to conclude your Thanksgiving meal. This recipe not only satisfies sweet cravings but also highlights the versatility of plant-based ingredients in traditional recipes.

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut oil (solid, not melted)
• 1/4 cup maple syrup
• 1/4 tsp salt
• 2-4 tbsp cold water

For the Filling:

• 1 can (15 oz) pumpkin puree
• 1/2 cup coconut milk (full fat)
• 3/4 cup maple syrup
• 1/4 cup cornstarch
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Coconut Whipped Cream:

• 1 can (13.5 oz) full-fat coconut milk, chilled
• 2-3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine flour and salt. Add solid coconut oil and maple syrup, mixing until crumbly. Add cold water, one tablespoon at a time, until the dough holds together.
3. Press the dough into a pie pan evenly across the bottom and up the sides. Prick with a fork and bake for 10 minutes. Remove and let cool slightly.
4. In another bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, ginger, salt, and vanilla until smooth.
5. Pour the filling into the pre-baked crust and bake for 50-60 minutes, until set. Let cool before serving.
6. For the coconut whipped cream, scoop the solid part of the chilled coconut milk into a mixing bowl. Beat with a mixer until fluffy, adding powdered sugar and vanilla to taste.
7. Serve slices of pie with a dollop of coconut whipped cream on top.

This vegan pumpkin pie is the perfect sweet ending to your Thanksgiving feast, bringing together the warm spices and rich flavors that define the holiday. The creamy pumpkin filling and flaky crust create a delightful contrast, while the coconut whipped cream adds a light and airy touch. By offering this dessert, you showcase the potential of plant-based cooking to transform traditional recipes into inclusive, flavorful options for all. This pie not only satisfies the sweet tooth but also fosters a sense of celebration and gratitude, making it a memorable conclusion to your Thanksgiving gathering.

Stuffed Acorn Squash with Quinoa and Cranberries

Stuffed acorn squash is a visually stunning and satisfying dish that makes a beautiful centerpiece for your Thanksgiving table. The combination of roasted acorn squash filled with a flavorful mixture of quinoa, cranberries, nuts, and spices creates a dish that is both hearty and wholesome. This recipe not only showcases seasonal ingredients but also highlights the versatility of plant-based cooking, providing a filling option that is rich in nutrients and flavor. It’s a delightful way to incorporate vegetables into your holiday meal, ensuring that everyone at the table enjoys a hearty, plant-based option.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup dried cranberries
• 1/2 cup chopped walnuts or pecans
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved acorn squashes cut-side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 30-35 minutes until tender.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. In a skillet, sauté the diced onion in a bit of olive oil until translucent. Add minced garlic and cook for another minute. Stir in cranberries, nuts, cinnamon, nutmeg, salt, and pepper.
4. Once the quinoa is cooked, combine it with the sautéed mixture and stir well to combine.
5. Fill each roasted acorn squash half with the quinoa mixture, pressing down gently to pack it in.
6. Return to the oven and bake for an additional 10 minutes. Garnish with fresh parsley or thyme before serving.

Stuffed acorn squash with quinoa and cranberries is not just a dish; it’s an experience that encapsulates the essence of Thanksgiving. The presentation is striking, and each bite offers a delightful blend of flavors and textures that will impress your guests. This recipe highlights the importance of using seasonal ingredients while providing a nutrient-dense option that aligns with plant-based diets. Including this dish in your Thanksgiving menu is a wonderful way to celebrate the harvest and promote a healthy, inclusive feast that everyone can enjoy together.

Vegan Green Bean Casserole

This vegan green bean casserole is a nostalgic holiday dish reimagined for plant-based diets. With fresh green beans, creamy mushroom sauce, and crispy onion topping, this casserole captures the classic flavors we all love. This dish not only brings comfort and warmth to the table but also emphasizes the use of whole, plant-based ingredients, ensuring that everyone can enjoy a healthy version of this traditional favorite. It’s a fantastic side that adds a touch of elegance and homeliness to your Thanksgiving spread.

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 2 cups mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (13.5 oz) coconut milk
• 1/4 cup nutritional yeast
• 2 tbsp soy sauce or tamari
• 1 tsp thyme (dried or fresh)
• Salt and pepper to taste
• 1 cup crispy fried onions (store-bought or homemade)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
3. In a skillet, sauté the diced onion until translucent. Add the sliced mushrooms and garlic, cooking until the mushrooms release their moisture and become tender.
4. Stir in coconut milk, nutritional yeast, soy sauce, thyme, salt, and pepper. Let the mixture simmer for 5-7 minutes until slightly thickened.
5. In a large mixing bowl, combine the green beans with the mushroom sauce. Mix well to coat the beans evenly.
6. Transfer the mixture to a baking dish and top with crispy fried onions.
7. Bake for 25-30 minutes, until bubbly and the onions are golden brown.

Vegan green bean casserole brings comfort and nostalgia to your Thanksgiving gathering, allowing everyone to partake in a beloved classic without sacrificing their dietary choices. The creamy mushroom sauce and the crunch of fried onions create a perfect balance of textures that will leave your guests raving about this dish. By incorporating this casserole into your menu, you emphasize the idea that traditional recipes can be adapted to be more inclusive while still retaining their cherished flavors. This dish not only celebrates the spirit of Thanksgiving but also showcases the creativity of plant-based cooking.

Spiced Sweet Potato and Black Bean Salad

This spiced sweet potato and black bean salad is a vibrant and hearty dish that brings a burst of color and flavor to your Thanksgiving table. The sweetness of roasted sweet potatoes combined with the earthiness of black beans creates a delightful balance, while the addition of fresh herbs and spices elevates the dish. This salad is not only visually appealing but also loaded with nutrients, making it a fantastic option for those looking to add a healthy, plant-based dish to their holiday spread. It’s a salad that can be served warm or cold, offering versatility to your meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped cilantro

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red bell pepper, and red onion.
3. Drizzle with lime juice and toss gently to combine. Adjust seasoning if necessary.
4. Garnish with chopped cilantro before serving.

The spiced sweet potato and black bean salad is a vibrant addition to your Thanksgiving feast, providing not only a feast for the eyes but also a burst of flavor with every bite. The combination of sweet and savory elements offers a refreshing balance that complements other dishes on your table. This salad showcases the potential of plant-based ingredients to create hearty, satisfying meals that cater to diverse palates. By serving this dish, you reinforce the idea that healthy eating can be delicious and festive, making your Thanksgiving gathering even more enjoyable for everyone.

Maple-Glazed Brussels Sprouts with Pomegranate Seeds

Maple-glazed Brussels sprouts with pomegranate seeds create a deliciously sweet and savory side dish that adds a pop of color and flavor to your Thanksgiving table. The caramelization from the maple syrup combined with the tangy burst of fresh pomegranate seeds makes for an irresistible combination that is sure to impress your guests. This recipe highlights the versatility of Brussels sprouts, showcasing them as a centerpiece dish rather than just an afterthought. Packed with nutrients and vibrant colors, this side dish embodies the spirit of fall and the essence of Thanksgiving.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pecans (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are golden and crispy on the outside.
4. Remove from the oven and toss with pomegranate seeds and chopped pecans if using.
5. Garnish with fresh parsley before serving.

Maple-glazed Brussels sprouts with pomegranate seeds offer a delightful blend of flavors and textures that elevate any Thanksgiving meal. The sweet maple syrup beautifully complements the natural bitterness of the Brussels sprouts, while the pomegranate seeds add a refreshing tartness and a burst of color. This dish not only showcases seasonal ingredients but also provides a nutritious, plant-based option that will appeal to everyone at the table. By including this vibrant side dish in your Thanksgiving spread, you celebrate the essence of the season and create a memorable dining experience.

Vegan Pumpkin Pie

This vegan pumpkin pie is a classic dessert that captures the warm, comforting flavors of Thanksgiving. Made with wholesome ingredients, this pie is creamy, spiced perfectly, and surprisingly easy to make. The use of coconut milk and maple syrup ensures that the filling is rich and flavorful while being entirely plant-based. This pie is not just a dessert; it’s a celebration of fall flavors that will satisfy your sweet tooth and impress your guests. It’s a great way to end your Thanksgiving meal on a high note, reminding everyone of the joys of plant-based eating.

Ingredients:

• 1 pre-made vegan pie crust (store-bought or homemade)
• 1 can (15 oz) pumpkin puree
• 1 cup coconut milk
• 1/2 cup maple syrup
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Pour the pumpkin filling into the pre-made vegan pie crust, smoothing out the top with a spatula.
4. Bake for 45-50 minutes or until the filling is set and slightly firm to the touch.
5. Allow the pie to cool at room temperature before refrigerating for at least 2 hours.
6. Serve chilled or at room temperature, with coconut whipped cream if desired.

Vegan pumpkin pie is a must-have dessert for any Thanksgiving celebration, capturing the essence of the holiday with its rich, spiced flavor profile. This recipe allows you to enjoy the beloved traditional dessert without the dairy and eggs, proving that plant-based desserts can be just as delicious and satisfying. The creamy filling and flaky crust create a delightful combination that will have everyone coming back for seconds. By serving this vegan pumpkin pie at your Thanksgiving feast, you not only honor the classic flavors of the season but also promote a more inclusive dining experience that everyone can enjoy.

Roasted Root Vegetable Medley

A roasted root vegetable medley is the perfect side dish for your Thanksgiving table, bringing together a colorful assortment of seasonal vegetables that are both hearty and nutritious. The caramelization achieved through roasting enhances the natural sweetness of the vegetables, making them irresistible. This medley highlights the beauty of autumn produce, showcasing a variety of textures and flavors. It’s a versatile dish that pairs well with other Thanksgiving staples and adds a vibrant touch to your meal, ensuring that your guests enjoy a wholesome, plant-based option.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and diced
• 1 red onion, cut into wedges
• 1 cup butternut squash, peeled and cubed
• 3 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh rosemary for garnish (optional)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the chopped carrots, parsnips, sweet potato, red onion, and butternut squash.
3. Drizzle with olive oil, thyme, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, or until tender and caramelized, stirring halfway through.
5. Remove from the oven and garnish with fresh rosemary if desired before serving.

The roasted root vegetable medley is a wonderful celebration of autumn flavors, providing a hearty and nutritious addition to your Thanksgiving feast. The variety of colors and textures makes this dish visually appealing, while the roasting process enhances the natural sweetness and flavors of the vegetables. This side dish not only complements the other offerings on your table but also reinforces the idea that plant-based eating can be both delicious and satisfying. By including a roasted root vegetable medley in your Thanksgiving spread, you embrace the seasonal bounty and create a meal that is both nourishing and festive for all.

Note: More recipes are coming soon!