Here you go! My first ever Plant-based Thanksgiving for all of my Vegan, Vegetarian and mostly Plant-Based readers. Also helpful for those who have Vegan and Vegetarian friends and family coming to dinner and you aren’t quite sure what to make- lots of ideas!!! And finally, anyone who just loves more veggies, here are a bunch of ideas to add to your Thanksgiving table.
I want to add that every single one of these recipes is gluten-free, NUT-FREE and soy-free too- so I hope that helps lots of families out there!
(Friday I am sharing a master list of Thanksgiving recipes, so STAY TUNED!)
The Ultimate Vegan Thanksgiving:
Pot of Gold: Pumpkin Saffron Chantrelle Risotto
Maple Mustard Whole Roasted Cauliflower
Mashed Potatoes with Mushroom Gravy
Roasted Broccolini with Herb Tahini Sauce
Brussels Sprouts Apple Salad with Avocado and Sour Apple Jalapeno Vinaigrette
Maple Thyme Roasted Delicata Squash and Red Onion
Pumpkin S’mores Cake
Here we go!! Pot of Gold: Pumpkin Saffron Chantrelle Risotto
No Tofurkey here, instead: a pot of gold! A fitting name for such a lovely, golden, bright dish that is buttery, rich and indulgent with NO dairy!
It’s a creamy and delicious arborio rice with creamy pumpkin puree, fragrant saffron and golden chantrelle mushrooms. A little drizzle of truffle oil if you are feeling fancy and want to make it extra special.
I am super excited to share this particular recipe because it is so unusual and SO delicious! It also happens to be so insanely EASY! It literally takes about 5 minutes to prep and then you can just pop it in the oven while you do other stuff- so it really couldn’t be better for entertaining.
This totally vegan gravy was one of the major favorites when I served up this big dinner to my extended family. Everyone raved about it and when I told them it was completely plant-based, no one could believe it!
Crispy Oven roasted Broccolini with just a touch of lemon! I could eat a whole pound of broccolini, simply dressed in olive oil, lemon and kosher salt by myself- but the sauce is absolutely amazing. You could add any combo of herbs to the sauce: chives, parsley, basil, cilantro- they are all delicious.
So with the sauce, I could probably eat two pounds. Seriously.
Delicata Squash is my favorite squash. Is that even a thing? I’m not sure- but I am throwing it out there.
I love it for its naturally sweet flavor and the thin skin that makes it easy to prepare and eat! just pop it in your mouth and enjoy. The sauce that I brush the squash with is just meant to zhush up these delicious veggies for the Holidays!
I am so happy to share this incredibly fresh and delicious brussels sprouts dish, that is really a salad. It is bright in its flavors and I love all the different crunchy and creamy textures involved.
The brilliant bright green vinaigrette flavored with sour green apples, jalapeno and agave is absolutely amazing and brings everything together.
This cake is a total showstopper. It’s all about the crunchy sweet and a little bit salty graham cracker crust layer, topped with fluffy, moist, spiced pumpkin cake. The fluffy vanilla frosting is a nod to the marshmallows and then the whole cake is topped with a glossy chocolate ganache.