Plant Based Thanksgiving Menu

Plant Based Thanksgiving Menu

Whether roasted, deep-fried, smoked, or air-fried, turkeys have been an edible centerpiece at nearly every Thanksgiving table for generations. But times are changing and this year more than ever families are opting for a plant-based feast full of delicious vegan and vegetarian-friendly options. We’ve put together some of our favorite Thanksgiving dishes, plus some tips and healthy swaps to incorporate so your guests can enjoy a plant-based meal that’ll satisfy everyone from first bite to finish.

Appetizers

Dish up appetizers that’ll whet the appetite and give guests a hint of the deliciousness that’s yet to come. Roasted spiced nuts, apple pie spice hummus or Rosemary Roasted Zucchini - are perfect options for anyone who wants to snack on some of the season’s iconic flavors before dinner is served. For more vegetarian or vegan appetizer recipes, check out our full collection here.

Vegetarian Thanksgiving Sides

We all know the real stars of the Thanksgiving Day spread are the sides. Stick with traditional options like roasted Brussels sprouts, cranberry-orange relish and mashed sweet potatoes, or try a fun new twist on classic flavors with a slow cooked pumpkin bisque, roasted pumpkin and apples or grilled sweet potato and spinach salad.

Dinner

If you’re not afraid to think outside the box, finding a vegetarian Thanksgiving main dish is simple. There are tons of tasty, vegetarian and vegan-friendly items that even the most ardent meat-eaters will want to gobble up. Try serving a stuffed butternut squash or a vegan “meatloaf” with fig glaze. Maybe keep things simple and put together these easy Thanksgiving bowls instead

Common Vegan Swaps

If you’re hosting a purely vegan Thanksgiving, keep in mind repurposing recipes that call for animal-derived products. Here are a few smart swaps for some common cooking and baking ingredients you can easily incorporate:

  • Instead of butter, use plant-based butter or coconut oil
  • Instead of eggs, make a flax or chia “eggs”
  • Flax or Chia egg: Mix 1 TBSP flaxseed meal or chia seeds + 2.5 TBSP water in a small bowl and let rest for 5 minutes to thicken Instead of cream, sub in light canned coconut milk
  • Instead of cheese, use nutritional yeast for a cheese-like flavor

Vegetarian Thanksgiving Recipes

Ready to prep your menu? We’ve gathered some additional vegetarian and vegan Thanksgiving dinner recipes to round out your plant-forward feast.

Mushroom Crostini with Vegan Cream Cheese

These vegan crostini are sure to be a party favorite. The rich mixed mushrooms are perfectly sautéed and spooned over a vegan-friendly cream cheese for an appetizer everyone can enjoy.

Prep: 10 minutes

Total: 20 minutes

Serves: 10

Ingredients:

  • 1 French baguette, thinly sliced
  • 3 Tbsp. olive oil, divided
  • 6 cloves garlic, minced
  • 1 cup shiitake mushrooms, diced
  • 1 cup white button mushrooms, diced
  • 1 cup baby bella mushrooms, diced
  • ½ Tbsp. white wine
  • ½ Tbsp. fresh rosemary, chopped
  • ½ Tbsp. fresh parsley, chopped
  • ½ tsp. salt
  • ¼ tsp. ground pepper
  • ¼ cup Simple Truth Organic™ Plant-Based Plain Cream Cheese Vegan Alternative
  • 1 Tbsp. pine nuts, toasted

Directions:

  1. Preheat oven to 350°F. Prepare a baking sheet with aluminum foil.
  2. Place baguette slices on prepared baking sheet and brush with 2 tablespoons olive oil. Bake 5-7 minutes, until toasted.
  3. In medium skillet over medium-low heat, add 1 tablespoon olive oil. Once warmed, add garlic, shiitake mushrooms, white button mushrooms and baby bella mushrooms. Cook 2-3 minutes.
  4. Add white wine, rosemary, parsley, salt and pepper. Cook 2-3 minutes.
  5. Spread equal amounts of cheese alternative on each baguette slice, then top with equal amounts of mushroom mixture and pine nuts.

Stuffed Acorn Squash

Enjoy this flavorful squash dish as a vegetarian entrée or carve into wedges and serve as a side.

Prep: 10 minutes

Total: 1 hour

Serves: 4

Ingredients:

  • 2 small acorn or delicata squash, halved, seeds scooped out (about 2-3 lbs.)
  • 1 package (6 oz.) Lundberg ‘Organic Whole Grain Quinoa and Rice Rosemary Blend’
  • 4 Tbsp. vegan margarine or vegan butter, divided
  • 1 cup apples, cored and diced
  • 1 cup celery, finely diced
  • ½ cup raisins, chopped
  • ¼ cup walnuts, finely chopped
  • 4 Tbsp. maple syrup
  • Salt, to taste
  • Fresh ground black pepper, to taste

Directions:

  1. Preheat oven to 400°F. Lightly oil baking sheet. Arrange squash cut-side down on prepared pan; bake until just tender, 20-30 minutes.
  2. Meanwhile, prepare rice according to package directions, using 2 tablespoons of the margarine. When rice is cooked, add apples, celery and raisins. Let sit, covered, until ready to stuff squash.
  3. When squash is roasted, turn them cavity-side up. Season with salt and pepper; drizzle with half the maple syrup. Fill each with rice mixture and sprinkle with chopped walnuts. Drizzle with remaining maple syrup.
  4. Bake squash halves 15-20 minutes. Refrigerate leftovers.

Green Beans with Mushroom Cream Sauce

Skip the standard green bean casserole and serve this stovetop option instead. Use fresh or frozen green beans to enjoy it any time of the year.

Prep: 15 minutes

Total: 30 minutes

Serves: 4

Ingredients:

  • 1 lb. green beans, trimmed
  • 2 tsp. plant-based butter
  • 2 Tbsp. shallot, finely chopped
  • 8 oz. Kroger Brand Baby Bella Mushrooms, sliced
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. sherry
  • ¾ cup - light coconut milk
  • ⅛ tsp. fresh ground nutmeg

Directions:

  1. Fill large bowl with ice water; set aside. Bring pot of water to boil. Add green beans; cook 3-5 minutes, until bright green and still crisp.
  2. Transfer beans to bowl of ice water to stop cooking. This step can be done up to 1 day in advance. Dry beans and store refrigerated.
  3. When it’s time to serve, heat butter in large skillet over medium heat. Add shallot and mushrooms; cook until mushrooms have released liquid and liquid has evaporated, about 4-6 minutes.
  4. Add salt, pepper and sherry. Continue cooking until sherry has reduced and pan is almost dry.
  5. Add cream. Continue cooking 3-5 minutes or until thick enough to coat back of spoon. Stir in nutmeg.
  6. Toss green beans with sauce; cook until heated through and green beans are desired tenderness. Adjust seasoning to taste.

Vegetarian Mushroom Stuffing

This stuffing recipe doesn’t miss a beat...even without the meat! We use 3 varieties of mushrooms for tasty texture and loads of flavor.

Prep: 30 minutes

Total: 1 hour

Serves: 10

Ingredients:

  • 18 oz. ciabatta rolls, cut into 1” cubes
  • 3 Tbsp. plant-based butter
  • 4 oz. baby bella mushrooms, roughly chopped
  • 4 oz. white button mushrooms, roughly chopped
  • 4 oz. shiitake mushroom caps, roughly chopped
  • ¾ cup celery, chopped
  • 1 cup yellow onion, chopped
  • ½ cup dried cranberries
  • 3 cloves garlic
  • 2 Tbsp. thyme, chopped
  • 2 Tbsp. parsley, chopped
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 2¼ cups vegetable stock
  • 2 eggs

Directions:

  1. Preheat oven to 350°F. Prepare a 2-quart baking dish with nonstick cooking spray. Place the bread in a large bowl; set aside.
  2. In large skillet over medium heat, add butter, baby bella mushrooms, white button mushrooms, shiitake mushrooms, celery, onions and cranberries. Cook until browned and tender. Add garlic and cook until fragrant. Remove from heat; stir in thyme, parsley, salt and pepper. Add to bread.
  3. In small bowl, whisk together vegetable stock and eggs. Drizzle egg mixture over bread mixture and gently fold to combine. Spread into prepared baking dish. Bake 25-30 minutes, until browned. Serve and refrigerate leftovers.

Vegan Apple Crumble Bars

With layers of sweet crust, tender caramel apples and crumbly topping, these fall-inspired bars are perfect for your next gathering.

Prep: 25 minutes

Total: 50 minutes

Serves: 9

Ingredients:

  • 3 large apples, peeled and thinly sliced
  • 3 Tbsp. coconut oil, divided
  • ½ cup coconut sugar
  • 1 tsp. ground cinnamon
  • ⅛ tsp. salt
  • 2 tsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. vanilla extract
  • 2 cups rolled oats
  • 1 cup pitted dates
  • ¼ cup unsweetened almond milk

Directions:

  1. Preheat oven to 350°F. Prepare 8”x8” baking pan with aluminum foil or nonstick cooking spray.
  2. In large skillet over medium-low heat, add apples, 1 tablespoon coconut oil, coconut sugar, cinnamon and salt. Cook 10-15 minutes, stirring occasionally, until apples are tender.
  3. In small bowl, whisk together cornstarch and water; stir into apple mixture. Continue cooking until thickened. Remove from heat. Stir in vanilla.
  4. In food processor, blend together rolled oats, dates, almond milk and 2 tablespoons coconut oil. Once mixture holds together, divide into thirds.
  5. Press ⅔ of the dough in an even layer into prepared pan. Spread apple mixture over base. Crumble remaining dough over apple mixture.
  6. Bake 15-20 minutes, until golden brown. Let cool.

Want to reap more holiday inspiration? Check out the bonus recipes below! For all things Turkey, head over to our Turkey Shop.

Plant Based Thanksgiving Menu

Plant Based Thanksgiving Menu

Whether roasted, deep-fried, smoked, or air-fried, turkeys have been an edible centerpiece at nearly every Thanksgiving table for generations. But times are changing and this year more than ever families are opting for a plant-based feast full of delicious vegan and vegetarian-friendly options. We’ve put together some of our favorite Thanksgiving dishes, plus some tips and healthy swaps to incorporate so your guests can enjoy a plant-based meal that’ll satisfy everyone from first bite to finish.

Appetizers

Dish up appetizers that’ll whet the appetite and give guests a hint of the deliciousness that’s yet to come. Roasted spiced nuts, apple pie spice hummus or Rosemary Roasted Zucchini - are perfect options for anyone who wants to snack on some of the season’s iconic flavors before dinner is served. For more vegetarian or vegan appetizer recipes, check out our full collection here.

Vegetarian Thanksgiving Sides

We all know the real stars of the Thanksgiving Day spread are the sides. Stick with traditional options like roasted Brussels sprouts, cranberry-orange relish and mashed sweet potatoes, or try a fun new twist on classic flavors with a slow cooked pumpkin bisque, roasted pumpkin and apples or grilled sweet potato and spinach salad.

Dinner

If you’re not afraid to think outside the box, finding a vegetarian Thanksgiving main dish is simple. There are tons of tasty, vegetarian and vegan-friendly items that even the most ardent meat-eaters will want to gobble up. Try serving a stuffed butternut squash or a vegan “meatloaf” with fig glaze. Maybe keep things simple and put together these easy Thanksgiving bowls instead

Common Vegan Swaps

If you’re hosting a purely vegan Thanksgiving, keep in mind repurposing recipes that call for animal-derived products. Here are a few smart swaps for some common cooking and baking ingredients you can easily incorporate:

  • Instead of butter, use plant-based butter or coconut oil
  • Instead of eggs, make a flax or chia “eggs”
  • Flax or Chia egg: Mix 1 TBSP flaxseed meal or chia seeds + 2.5 TBSP water in a small bowl and let rest for 5 minutes to thicken Instead of cream, sub in light canned coconut milk
  • Instead of cheese, use nutritional yeast for a cheese-like flavor

Vegetarian Thanksgiving Recipes

Ready to prep your menu? We’ve gathered some additional vegetarian and vegan Thanksgiving dinner recipes to round out your plant-forward feast.

Mushroom Crostini with Vegan Cream Cheese

These vegan crostini are sure to be a party favorite. The rich mixed mushrooms are perfectly sautéed and spooned over a vegan-friendly cream cheese for an appetizer everyone can enjoy.

Prep: 10 minutes

Total: 20 minutes

Serves: 10

Ingredients:

  • 1 French baguette, thinly sliced
  • 3 Tbsp. olive oil, divided
  • 6 cloves garlic, minced
  • 1 cup shiitake mushrooms, diced
  • 1 cup white button mushrooms, diced
  • 1 cup baby bella mushrooms, diced
  • ½ Tbsp. white wine
  • ½ Tbsp. fresh rosemary, chopped
  • ½ Tbsp. fresh parsley, chopped
  • ½ tsp. salt
  • ¼ tsp. ground pepper
  • ¼ cup Simple Truth Organic™ Plant-Based Plain Cream Cheese Vegan Alternative
  • 1 Tbsp. pine nuts, toasted

Directions:

  1. Preheat oven to 350°F. Prepare a baking sheet with aluminum foil.
  2. Place baguette slices on prepared baking sheet and brush with 2 tablespoons olive oil. Bake 5-7 minutes, until toasted.
  3. In medium skillet over medium-low heat, add 1 tablespoon olive oil. Once warmed, add garlic, shiitake mushrooms, white button mushrooms and baby bella mushrooms. Cook 2-3 minutes.
  4. Add white wine, rosemary, parsley, salt and pepper. Cook 2-3 minutes.
  5. Spread equal amounts of cheese alternative on each baguette slice, then top with equal amounts of mushroom mixture and pine nuts.

Stuffed Acorn Squash

Enjoy this flavorful squash dish as a vegetarian entrée or carve into wedges and serve as a side.

Prep: 10 minutes

Total: 1 hour

Serves: 4

Ingredients:

  • 2 small acorn or delicata squash, halved, seeds scooped out (about 2-3 lbs.)
  • 1 package (6 oz.) Lundberg ‘Organic Whole Grain Quinoa and Rice Rosemary Blend’
  • 4 Tbsp. vegan margarine or vegan butter, divided
  • 1 cup apples, cored and diced
  • 1 cup celery, finely diced
  • ½ cup raisins, chopped
  • ¼ cup walnuts, finely chopped
  • 4 Tbsp. maple syrup
  • Salt, to taste
  • Fresh ground black pepper, to taste

Directions:

  1. Preheat oven to 400°F. Lightly oil baking sheet. Arrange squash cut-side down on prepared pan; bake until just tender, 20-30 minutes.
  2. Meanwhile, prepare rice according to package directions, using 2 tablespoons of the margarine. When rice is cooked, add apples, celery and raisins. Let sit, covered, until ready to stuff squash.
  3. When squash is roasted, turn them cavity-side up. Season with salt and pepper; drizzle with half the maple syrup. Fill each with rice mixture and sprinkle with chopped walnuts. Drizzle with remaining maple syrup.
  4. Bake squash halves 15-20 minutes. Refrigerate leftovers.

Green Beans with Mushroom Cream Sauce

Skip the standard green bean casserole and serve this stovetop option instead. Use fresh or frozen green beans to enjoy it any time of the year.

Prep: 15 minutes

Total: 30 minutes

Serves: 4

Ingredients:

  • 1 lb. green beans, trimmed
  • 2 tsp. plant-based butter
  • 2 Tbsp. shallot, finely chopped
  • 8 oz. Kroger Brand Baby Bella Mushrooms, sliced
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. sherry
  • ¾ cup - light coconut milk
  • ⅛ tsp. fresh ground nutmeg

Directions:

  1. Fill large bowl with ice water; set aside. Bring pot of water to boil. Add green beans; cook 3-5 minutes, until bright green and still crisp.
  2. Transfer beans to bowl of ice water to stop cooking. This step can be done up to 1 day in advance. Dry beans and store refrigerated.
  3. When it’s time to serve, heat butter in large skillet over medium heat. Add shallot and mushrooms; cook until mushrooms have released liquid and liquid has evaporated, about 4-6 minutes.
  4. Add salt, pepper and sherry. Continue cooking until sherry has reduced and pan is almost dry.
  5. Add cream. Continue cooking 3-5 minutes or until thick enough to coat back of spoon. Stir in nutmeg.
  6. Toss green beans with sauce; cook until heated through and green beans are desired tenderness. Adjust seasoning to taste.

Vegetarian Mushroom Stuffing

This stuffing recipe doesn’t miss a beat...even without the meat! We use 3 varieties of mushrooms for tasty texture and loads of flavor.

Prep: 30 minutes

Total: 1 hour

Serves: 10

Ingredients:

  • 18 oz. ciabatta rolls, cut into 1” cubes
  • 3 Tbsp. plant-based butter
  • 4 oz. baby bella mushrooms, roughly chopped
  • 4 oz. white button mushrooms, roughly chopped
  • 4 oz. shiitake mushroom caps, roughly chopped
  • ¾ cup celery, chopped
  • 1 cup yellow onion, chopped
  • ½ cup dried cranberries
  • 3 cloves garlic
  • 2 Tbsp. thyme, chopped
  • 2 Tbsp. parsley, chopped
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 2¼ cups vegetable stock
  • 2 eggs

Directions:

  1. Preheat oven to 350°F. Prepare a 2-quart baking dish with nonstick cooking spray. Place the bread in a large bowl; set aside.
  2. In large skillet over medium heat, add butter, baby bella mushrooms, white button mushrooms, shiitake mushrooms, celery, onions and cranberries. Cook until browned and tender. Add garlic and cook until fragrant. Remove from heat; stir in thyme, parsley, salt and pepper. Add to bread.
  3. In small bowl, whisk together vegetable stock and eggs. Drizzle egg mixture over bread mixture and gently fold to combine. Spread into prepared baking dish. Bake 25-30 minutes, until browned. Serve and refrigerate leftovers.

Vegan Apple Crumble Bars

With layers of sweet crust, tender caramel apples and crumbly topping, these fall-inspired bars are perfect for your next gathering.

Prep: 25 minutes

Total: 50 minutes

Serves: 9

Ingredients:

  • 3 large apples, peeled and thinly sliced
  • 3 Tbsp. coconut oil, divided
  • ½ cup coconut sugar
  • 1 tsp. ground cinnamon
  • ⅛ tsp. salt
  • 2 tsp. cornstarch
  • 1 Tbsp. water
  • 1 tsp. vanilla extract
  • 2 cups rolled oats
  • 1 cup pitted dates
  • ¼ cup unsweetened almond milk

Directions:

  1. Preheat oven to 350°F. Prepare 8”x8” baking pan with aluminum foil or nonstick cooking spray.
  2. In large skillet over medium-low heat, add apples, 1 tablespoon coconut oil, coconut sugar, cinnamon and salt. Cook 10-15 minutes, stirring occasionally, until apples are tender.
  3. In small bowl, whisk together cornstarch and water; stir into apple mixture. Continue cooking until thickened. Remove from heat. Stir in vanilla.
  4. In food processor, blend together rolled oats, dates, almond milk and 2 tablespoons coconut oil. Once mixture holds together, divide into thirds.
  5. Press ⅔ of the dough in an even layer into prepared pan. Spread apple mixture over base. Crumble remaining dough over apple mixture.
  6. Bake 15-20 minutes, until golden brown. Let cool.

Want to reap more holiday inspiration? Check out the bonus recipes below! For all things Turkey, head over to our Turkey Shop.