Plant-Based Thanksgiving Menu
As Thanksgiving approaches, the idea of a plant-based feast might sound daunting to some, but it’s an exciting opportunity to explore new flavors and traditions. This year, dive into a plant-based Thanksgiving menu that promises to be as heart-warming and delicious as ever. Here’s a guide to creating a memorable, meatless Thanksgiving that everyone at the table will enjoy.
Starters to Whet Your Appetite
Pumpkin Pie Hummus
Kick off your feast with Pumpkin Pie Hummus, an appetizer that melds the comfort of fall spices with the health benefits of chickpeas. This dish can serve as a unique dip or a light dessert.
- Ingredients: Chickpeas, pumpkin puree, maple syrup, cinnamon, nutmeg, ginger.
- Serve with: Apple slices, graham crackers, or pretzels.
Stuffed Mushrooms
For an elegant yet simple starter, try Stuffed Mushrooms. Filled with a savory mix of breadcrumbs, garlic, herbs, and nutritional yeast, these will be a delightful beginning to your meal.
- Preparation: Remove stems, chop and sauté with garlic, mix with breadcrumbs and nutritional yeast, then bake until golden.
The Main Event
Lentil Meatloaf
The star of the evening, Lentil Meatloaf, offers a hearty, meat-like texture with layers of flavor from lentils, oats, and veggies, topped with a zesty tomato glaze.
- Key Ingredients: Lentils, oats, carrots, celery, garlic powder, onion powder, smoked paprika.
- Serving Suggestion: Accompany with garlic mashed potatoes for a complete main course.
Savory Sides
Roasted Garlic Mashed Potatoes
A Thanksgiving staple with a twist – creamy, dairy-free mashed potatoes flavored with roasted garlic.
- Flavor Boost: Use almond milk for creaminess and roasted garlic for depth.
Maple Roasted Brussels Sprouts
Transform sprouts with a sweet and savory maple glaze, roasted to caramelized perfection.
Vegan Green Bean Casserole
A comfort food classic turned plant-based, featuring fresh green beans in a creamy mushroom sauce, topped with crispy onions.
Thyme & Maple Glazed Turnips
Highlight the season’s flavors with turnips glazed in maple syrup and thyme, offering a sweet, aromatic side dish.
Sweet Endings
Vegan Pumpkin Pie
No Thanksgiving is complete without pumpkin pie. Our vegan version uses coconut milk for creaminess, served in a flaky, plant-based crust.
- Spice Mix: Cinnamon, nutmeg, ginger.
Apple Crisp
Conclude with a comforting Apple Crisp, where the tartness of apples meets the crunch of an oat topping.
Preparation Tip: Assemble ahead and bake just before serving for that fresh-out-of-the-oven feel.
Full Shopping List for Plant-Based Thanksgiving Menu
Here’s a comprehensive shopping list for all the recipes included in the plant-based Thanksgiving menu, covering appetizers, sides, main dish, and desserts.
Appetizers
Pumpkin Pie Hummus
- 1 (15 oz) can chickpeas (425 g)
- 1 cup pumpkin puree (240 ml)
- ⅓ cup tahini (80 g)
- ⅓ cup pure maple syrup (80 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt (2 g)
Stuffed Mushrooms
- 12 large mushrooms (cremini or button)
- 1 cup breadcrumbs (100 g)
- 2 cloves garlic, minced
- ¼ cup nutritional yeast (25 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Main Dish
Lentil Meatloaf
- 1 cup dried green or brown lentils (200 g)
- 1 cup rolled oats (90 g)
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth (240 ml)
- ½ cup tomato sauce (120 ml) for topping
- ¼ cup ketchup (optional, 60 ml)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons soy sauce or tamari (30 ml)
- 2 tablespoons cornstarch (15 g)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Sides
Roasted Garlic Mashed Potatoes
- 2 lbs Yukon Gold potatoes (900 g)
- 1 head garlic
- ½ cup almond milk (120 ml)
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Maple Roasted Brussels Sprouts
- 1 lb Brussels sprouts (450 g)
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons maple syrup (30 ml)
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Vegan Green Bean Casserole
- 1 lb fresh green beans (450 g)
- 1 cup coconut milk (240 ml)
- 8 oz mushrooms, sliced (225 g)
- 1 medium onion, thinly sliced
- 1 cup breadcrumbs (100 g)
- 2 tablespoons olive oil (30 ml)
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Thyme & Maple Glazed Turnips
- 1 lb turnips, peeled and diced (450 g)
- 2 tablespoons maple syrup (30 ml)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt (2 g)
- ¼ teaspoon black pepper (1 g)
Desserts
Vegan Pumpkin Pie
- 1 (15 oz) can pumpkin puree (425 g)
- 1 cup coconut milk (240 ml)
- ¾ cup maple syrup (180 ml)
- ¼ cup cornstarch (30 g)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt (2 g)
- Pre-made vegan pie crust: Check for availability
Apple Crisp
- Fresh apples: About 6 cups, peeled and sliced (~900g or about 6 medium apples)
- Rolled oats: ¾ cup (~75g)
- Brown sugar: ½ cup (~100g)
- All-purpose flour: ½ cup (~60g)
- Cinnamon: 1 teaspoon
- Salt: ¼ teaspoon (~1g)
- Vegan butter: ½ cup, melted (~115g)
Additional Items
These items are optional but can enhance your dishes:
- Fresh apple slices for serving with hummus
- Graham crackers or pretzels for serving with hummus
- Whipped coconut cream for the pumpkin pie
- Cinnamon sticks for garnish
This shopping list includes all the necessary ingredients for your complete plant-based Thanksgiving menu, ensuring a delightful and satisfying meal that everyone can enjoy!
See our other recipes