To help you make this Thanksgiving a Plantsgiving, I’ve gathered my favorite festive vegan menu items for brunch, dinner, and dessert to complete your holiday weekend.
Fantastic French Toast Our girls love French Toast, it’s a real treat for them. So, if you want to serve a breakfast that feels very special during your Thanksgiving weekend, try this recipe. Pair with maple syrup, fresh fruit, or try with a dollop of my Creamy Cashew Dip.
Hempanola and Acai Antioxidant Smoothie This smoothie has a chocolate-berry flavor, and isn’t overly sweet. It is a great energy boost, and really can be a breakfast on its own. But, you can always make my ever-popular Hempanola and nibble on that while preparing your other Thanksgiving recipes! For those looking for an oil-free granola, flip to the Almond Zen Granola in my PP15.
Creamy Breakfast Rice Pudding If you’re looking for an easy, comforting, plant-strong breakfast, this is it. Using some leftover brown rice (that you may already have on hand for other Thanksgiving recipes), you can have a cozy, creamy, pudding-like warm cereal in minutes.
Sweet Balls Many of you are enjoying recipes from the Plant-Powered 15. If you haven’t tried the Sweet Balls yet, they make a great finger food with a dipping sauce!
Pumpkincredible Hummus Because no holiday is complete without hummus! #hummusisafoodgroup
Rawesome Nut Dip While amazing on its own with veggies or crackers for dipping, also try as a filling for lettuce wraps, to fill in endive leaves or rice paper rolls. Or, use in small phyllo pastry rolls and bake for a warm appetizer.
Dinner – Sides/Salads/Soup
Kale-Slaw with Curried Almond Dressing With the combination of apples and cranberries, this is such a festive salad, and is also another reader fave!
Citrus-Tahini Salad Dressing To me, the flavors in this dressing can complement just about any Thanksgiving or holiday dinner. Serve with a bright, crisp romaine salad with pomegranate seeds and you’re set!
Roasted Sweet Potato Puree This simple but flavorful side dish is always on our holiday menu.
Roasted Rutabega Puree So is this one! (It’s my very favorite way to eat rutabega, the addition of cinnamon changes everything.)
Almond Roasted Cauliflower This dish is unbelievably addictive and has turned cauli-naysayers into cauli-lovers. You have to try it to believe it!
Other vegetable sides I love include Smashing Sweet Spuds (pictured above with the No-Fu Loaf), White Bean Mashed Potatoes, Lemon Dijon Green Beans, Oven-Sweetened Beets with Sage, Gingered Broccolini, and Duo of Roasted Fennel. These recipes are all from LTEV, so if you have the book, look them up!
Traditional Cranberry Sauce This is so easy you’ll wonder why you haven’t always made cranberry sauce from scratch! (p.s. I freeze any leftovers, works a charm!)
Thick ‘n Rich Gravy It’s as it sounds – thick and rich! You might be happy with just this and some spuds!
Sweet Potato Peanut Stew with Chickpeas This soup is very seasonal, and the infusion of peanut is not heavy or cloying. This would be a beautiful addition to your Thanksgiving menu, or to have another day during your weekend.
Cream of Pumpkin Soup with Maple-Spiced Pepitas A new addition this year, this soup makes a great starter, and is so wonderfully easy to make!
Dinner – Main Dishes
Festive Chickpea Tart. This recipe from Let Them Eat Vegan was featured in VegNews many years ago and has become a reader favorite since. It isn’t difficult to make, and you can even bake it without a crust if you prefer. Definitely a table “centrepiece”.
No-fu Love Loaf I had no idea this recipe from LTEV would be such a hit with readers. I’m pretty sure the sensation started after Susan posted the recipe in her review of my book. (Thank you Susan!) Since then, I’ve heard from so many of you that love it. It’s definitely holiday fare, especially when paired with gravy and side veggies. This recipe also has notes to modify for a gluten-free option.
Moroccan Phylllo Rolls If you’d like to have something with a different flavor flair, these rolls are an outstanding centrepiece. They have flavor, texture, and an elegant presentation with the Balsamic Maple Sauce.
Chocolate Pumpkin Pie What do you get when chocolate meets pumpkin meets pie? This! It’s easy to make, and the flavor combination is outstanding.
Pumpkin Pie Custards with Brulee Topping This is the dessert I always make for Thanksgiving. The whole family loves it, and it’s a little lighter after a big meal than other desserts.
Pumpkin Cake Because we need more pumpkin!
Gluten-Free Pie Crust with “Apple of My Eye” Pie Filling This is a recipe that takes a little more time, a little more effort – but is most definitely worth it! Those of you that have made it have reported back with rave reviews. You will love the crust (even if you aren’t gluten-free), and the filling is apple-cinnamon perfection.
Pumpkin Chia and Raw Chocolate Pudding Parfaits This is a fun dessert or even snack to make for the kids. You can make the full parfaits, or just the pumpkin pudding and then garnish with chocolate. Either way, delicious!
“Hello Vegan” Bars If you are looking for a cookie bar recipe, these hit the holiday mark! They are festive and oh-so-irresistible.
Cocoa Cookie Dough Balls Maybe you’ve had enough decadent sweets, and just want a simple, healthy treat for you – or the kids! Now affectionately dubbed “CCDBs”, these are the perfect easy, healthy treat! Hint: They are especially yummy paired with a homemade spiced latte! Bonus: They freeze fabulously, if you can get them there.