More people are interested in plant based eating than ever. It’s better for the planet, consuming less processed is better for our body, and the recipes really spike creativity in the kitchen!
This is my second thanksgiving plant based and first with guests who are not. I’ve rounded up the best plant based Thanksgiving recipes (100% verified) from Minimalist Baker that everyone will be impressed by. After making each dish multiple times, I’ve included my top tips for maximum flavor along with some Thanksgiving dinner prep tips. Minimalist Baker specializes in dishes that are 10 ingredients or less and full of flavor. This blog was a miracle when I first started to learn how to cook.
Appetizer: Charcuterie Boards
Charcuterie boards are such an easy and beautiful way to start off a plant based Thanksgiving night. They pair well with wine, keep guests occupied while dinner is prepared, and are aesthetically pleasing addition to your spread. Choose at least one from the categories below.
Salty: olives, pickles, roasted chickpeas, nuts
Sweet: candied pecans, teriyaki mochi (my newest obsession at Whole Foods – worth the splurge for a holiday!), maple leaf cookies, Siete Mexican wedding cookies, chocolate, fruit (aim for what’s in season – pomegranates, apples, figs), jams/butters
Savory: hummus, pumpkin sage dip
Spicy: sweet n spicy jalapeños, Charred Serrano dip, sweet n spicy pecans, cheesy dip
Dipping: Crackers, bread, mini cucumbers and carrots
Salad: Herbed Green Salad with Cranberry Vinaigrette
This salad has been on my holiday list for years; the dressing is so delicious you’ll debate just pouring yourself a glass of it.
Tips:
- You can use the candied pecans from your plant based Thanksgiving charcuterie board from earlier.
- Skip the chickpeas if you’re making this as a side salad like I do!
- Make the dressing the day before for easy access.
Entree: Cauliflower “Steaks”
To be honest, cauliflower is very low on my list favorite foods however this recipe completely changed my mind about it. It’s rich in flavor and nutrients.
Tips:
- Use 1/2 cashews and 1/2 pistachios for the best flavor bomb.
- Double up on the date onion relish because the combo of salty nuts with sweet dates is not something you do not want to be short of. I use about 3/4 of an onion, 5-6 dates, and 1/2 a lemon.
- You can prep the nut mixture and date relish the day before.
- A dash of plain hummus on the side is highly recommended.
Sides: Green Bean Casserole
Green beans are a classic Thanksgiving side so you can’t go wrong here. Prior to being plant based, I used to skip the casserole because my stomach couldn’t handle the heaviness. This plant based Thanksgiving version is both light and comforting.
Tips:
- Double up on the sauce because there just isn’t enough in the original recipe in my opinion.
- If you’re gluten free, Whole Foods has gluten free crispy onions that taste exactly the same as regular.
Sides: Roasted Brussels with Balsamic Reduction
Sweet Brussel sprouts are a great way to sneak in greens on Thanksgiving without anyone noticing. The sweet and salty combination from the balsamic and dried cherries are to die for.
Tips:
- These can easily be made in the air fryer to free up oven space.
- If you are using an oven, I would sauté these first before cooking them in the oven for a nice, crisp outside.
Dessert: Mini Apple Galettes
Yes, I know this link is for blueberry galettes but they are easily interchangeable with apple for the perfect fall dessert! These are a hit every time and a way to enjoy a sweet treat that is easy on the gut.
Tips:
- Swap 3 cups of blueberries for 3 cups of cubed or thinly sliced apples. Add a sprinkle of cinnamon and dash of maple.
Did you make any of these? What’s your favorite plant based Thanksgiving recipe? Let us know in the comments!
 from Minimalist Baker that everyone will be impressed by. After making each dish multiple times, I’ve included my top tips for maximum flavor along with some Thanksgiving dinner prep tips.){kind=link}