Thanksgiving is up there when it comes to choosing our favorite holiday. Why you ask? Because its all about the food!
Thanksgiving is the best time to not only experiment with old recipes, but try out new dishes that could become a family favorite. It’s also the perfect opportunity to turn heads with some killer plant-based recipes that will have everyone saying “That’s Vegan?! It’s so good!”… I can hear it now.
If you need some whole food, plant-based Thanksgiving grub inspiration, you’ve come to the right place. We’ve found the best of the best nutrient-dense entree, side and dessert fall recipes that you can feel good about serving.
Its common for recipes to include oil for sauteing/roasting purposes, as some of the recipes below do. We recommend avoiding the use of oils as they’re excessively processed and purely fat with the nutrients stripped away. Vegetable broth or water can be used in place of oil, just make sure to use good nonstick pans. These Rachael Ray Nonstick Skillets and this Guy Fieri Non-Stick Pan have never let us down. Read more about why we recommend avoiding oil -> HERE.
Oat Cranberry Pilaf with Pistachios
by Sharon Palmer
Roasted Balsamic Veggies
by Wholly Plants
Simply Roasted Parsnips with Rosemary
by Jenny Shea Rawn
Dijon Brussel Sprouts
by Wholly Plants
Harissa Roasted Carrots & Chickpeas with Pomegranate, Tahini and Dukkah
by Grateful Grazer
Rosemary Red Potatoes
by Wholly Plants
Roasted Butternut Squash with Pomegranate Sauce
by Amy Gorin Nutrition
Thyme Roasted Apples & Pears
by Grateful Grazer
Pumpkin Pie
by Wholly Plants
Purely Plants Pumpkin Bread
by Wholly Plants
Pecan Pie
by Wholly Plants
