3 Delicious Plant-Based Thanksgiving Recipes

How to survive the foodie holiday with ease and a full stomach

I’m not going to lie, the year I to switch to a plant-based diet there was only one thing I was dreading more than telling my husband that our sushi dates were a thing of the past (turns out they were not).

It was that I had to figure out what the heck I was going to do once the holidays came around!

I mean, Thanksgiving is all about feasting on turkey, heavily buttered mashed potatoes, and rich gravy to the point of needing a solid 2 hour nap. And, how was I going to explain to my Polish inlaws that I couldn’t enjoy their kielbasa or homemade pierogies anymore?

And even worse, what was I supposed to do during “Friendsgiving”? What would my friends say if I just ate the side salad?

The truth was, I had worried for no real reason.

My friends and family were nothing but supportive and understanding. They were completely open to my new veggie ways and were excited about the new dishes I started bringing to the dinner table.

And that my friend is the secret to enjoying Thanksgiving when you eat differently than the people around you: make and bring food! If you’re hosting, make something for yourself or, if you are visiting someone, whip up something ahead of time and bring it with you. I promise that no host will ever decline someone bringing extra food to a party (less for them to make).

To make it ridiculously easy for you, I’ve collected my top three recipes (appetizer, main, and dessert) to help you choose what to make for Thanksgiving dinner. I’ve also included a grocery list at the end of the blog that you can download to make shopping easy as (pumpkin) pie!

Plus, if you have family still wondering why you’d ever willingly give up meat, make them these dishes and I promise you’ll never hear the question “so, you’re just eat salads then?” ever again.

 
 Discover your next Thanksgiving Dinner menu! 3 delicious plant-based recipes to make that will satisfy everyone around your table. These are my top three recipes (appetizer, main, and dessert) to help you make a tasty and healthy Thanksgiving dinner. I’ve also included a grocery list at the end of the blog that you can download to make shopping easy as (pumpkin) pie! #thanksgiving #vegan #plantbased #healthy #veganthanksgiving #thanksgivingrecipes #menu #cleaneating
 

Oven Roasted Butternut Squash Soup (aka the easiest recipe you’ll ever make!)

Think and rich flavors come together to make this delectable and tasty butternut squash soup. Made in the oven and then blended, it’s the easiest version of this classic recipe ever created! Made with whole ingredients and fall flavors, it’s the perfect way to start your Thanksgiving feast.

 The easiest butternut squash soup ever! Bake the ingredients in oven and then blend. Minimal clean up and your house will smell like Christmas dinner. #vegan #plantbased #thankgiving #fall #soup #simplerecipes #cleaneating #christmas #holidaydinner

Ingredients:

1 butternut squash (cut in half)

3 large carrots

1 sweet potato

½ onion

2 cloves of garlic

1 granny smith apple (cut in half)

2 ½ -3 cups of veggie stock

Avocado or olive oil

Spices:

Ground sage

Dried thyme

Cinnamon

Salt & pepper

Directions:

  1. Preheat oven to 425 and line two baking sheets with parchment or silicone liners (you’ll need two sheets since some of the ingredients need longer to bake in the oven).

  2. Cut the butternut squash in half and place it on a tray with the 3 carrots (no need to chop) and the whole sweet potato (leave skin on and carefully pierce it all over with a sharp knife).

  3. Using your hands, coat them all with a bit of oil and sprinkle sage and thyme on the squash and cinnamon on the carrots.

  4. On the second tray, place the onion, garlic, and apple.

  5. Coat them all with a bit of oil and sprinkle each with salt and pepper.

  6. Place both trays in the oven.

  7. Cook the onion, apple, and garlic for 30 min and the squash, carrots, and sweet potato for 1 hour.

  8. Once everything is cooked, let them cool for 20 min before scooping out the butternut squash with a spoon and removing the skin from the sweet potato.

  9. Add all the oven baked ingredients into a blender with 2 ½ cups of veggie stock. Add more stock if the soup is too think.

  10. Blend until smooth.

  11. And it’s ready to serve!

  12. Serve with a dollop of non dairy yoghurt and a sprinkle of cinnamon.

Mushroom Lentil Loaf

 Hearty and delicious mushroom lentil loaf that’s perfect for any major holiday or a random Tuesday night. The perfect comfort food for any occasion! #vegan #plantbased #thankgiving #fall #lentilloaf #simplerecipes #cleaneating #christmas #holidaydinner

This is my go-to recipe for any major holiday. It’s incredibly flavorful and filling. I love serving mine with mashed potatoes (using vegan butter) and homemade mushroom gravy.

Ingredients:

Loaf:

¾ cup dry lentils

2 celery stalks (diced)

2 carrots (diced)

1 small onion (diced)

3 garlic clove (diced)

8 oz mushrooms (diced)

1 tsp dried thyme

1 tsp dried oregano

2 tbsp tomato paste

2 tbsp coconut aminos or soy sauce

1 tsp mustard

1 tsp apple cider vinegar

2 tbsp nutritional yeast

½ cup oat flour (blend ½ cup gluten-free rolled oats in a food processor for 30 second to get oat flour)

1 cup gluten-free rolled oats, divided

Salt & pepper (to your linking)


Glaze:

½ cup ketchup

1 tbsp coconut sugar

1 tsp mustard

1 tsp apple cider vinegar

Directions:

  1. Preheat oven to 375 and line a baking sheet with parchment or a silicone liner.

  2. Make oat flour by adding whole oats into a food processor and blend for 30 sec. Leave in the food processor.

  3. Mix together the glaze and set aside.

  4. Cook the lentils in a small pot. When they are finished (about 10 minutes) drain and set aside.

  5. While the lentils are cooking, in a large pan, saute diced onion and garlic over medium heat until translucent (you can cook these in a bit of avocado oil or a splash of water).

  6. Add in diced celery, carrots, and mushrooms. Then, add in dried thyme and oregano.

  7. Cook until all the veggies are tender (about 10 min).

  8. Once the veggies are done, add them into a food processor with the oat flour, 1 cup of cooked lentils, ½ cup of rolled oats, tomato paste, coconut aminos, mustard, apple cider vinegar, nutritional yeast, salt and pepper. Pulse a few times until the ingredients just come together. You want a chunky texture. Taste the mixture and adjust the seasonings to your liking.

  9. Pour the mixture into a large mixing bowl and add the remaining lentils and oats. Mix with a spatula until everything is well combined. The mixture should be sticky and hold its shape. If the mixture is too dry, add 1-2 tbsp of water.

  10. Dump the mixture onto the baking sheet and use your hands to shape it into a loaf. Cover the loaf with half the glaze and bake for 30 minutes.

  11. Pull the loaf out and cover it with the remaining glaze. Bake for an additional 15 min.

  12. Let cool for 15 min before slicing.

Pumpkin Pie Crumble Squares

The sweet filling pairs deliciously with the chewy crumble crust and topping. My new go-to pumpkin recipe! Plus, these are way quicker to whip up than a pie.

Ingredients:

 Pumpkin Pie Crumble Squares - A quicker and easier recipe to satisfy your pumpkin pie cravings. Made with real ingredients, these squares are a ridiculously delicious healthy treat. #vegan #plantbased #thankgiving #fall #pumpkinspice #simplerecipes #cleaneating #christmas #holidaydinner

Crust:

1 cup gluten-free rolled oats

5 pitted medjool dates

1 cup almond flour

⅓ cup applesauce

3 tbsp almond butter

½ tsp baking soda

½ tsp cinnamon

Handful of pumpkin seeds, walnuts, or pecans

Pinch of salt

Filling:

¾ cup canned pumpkin puree

½ cup canned coconut milk (Don’t shake or stir the can! Scoop out the solid part of the coconut milk as best you can)

4 tbsp maple syrup

3 ½ tsp almond butter

2 tbsp arrowroot or cornstarch

2 tsp pumpkin spice (you can make your own with cinnamon, nutmeg, ginger, and allspice but using pumpkin spice makes it so much easier!)

1 tsp cinnamon

1 tsp vanilla

Pinch of salt

Directions:

  1. Preheat oven to 350 and line or grease an oven-safe baking dish.

  2. Begin making the crust by first adding just the oats and 5 dates into a food processor. Blend together for 30-45 seconds until they are well combined and finely chopped. Then, add the almond flour, applesauce, almond butter, baking soda, cinnamon, salt, and nuts. Process until well combined and the mixture is sticky. If your crust is too dry, add a splash of non-dairy milk at a time.

  3. Grab half the mixture and using your fingers, press a thin layer on the bottom of your baking dish.

  4. Bake crust for 10 min.

  5. While the crust bakes, transfer the remaining crust into a bowl and set aside.

  6. Using a clean food processor, add all the filling ingredients and process until well combined.

  7. Once the crust has baked, evenly spread out the filling on top with a spatula.

  8. Sprinkle over the remaining crust over the filling and lightly dust with cinnamon.

  9. Bake for 35 min.

  10. Let cool completely before cutting into squares (the mixture will set once it’s cooled).

adapted from Bakerita


And there you have it, 3 easy to make plant-based Thanksgiving recipes that will impress even meat-lovers. Even if you’re a kitchen novice, these recipes are simple to make and very forgiving. I mean, that butternut squash soup is pretty much foolproof since it’s baked in the oven and then blended.

Just make sure you make enough to share!

Have someone in your life that you know would love these recipes? Share the love by sending them the link!

Can’t wait to hear if you make these recipes! Tag me on Instagram (@thegreenspatulahealth) or send me an email: christina@thegreenspatula.com.

Much love,

Christina