I refreshed this old post to the top incase it’s helpful to you. :) ……..Thanksgiving is right around the corner so I want to share what is on the menu for the day. It’s just my husband and I for Thanksgiving and we always look forward to the holiday. It’s a day of living slowly, being present, enjoying good food, drinks, each other’s company, and our own traditions. Below is my plant-based Thanksgiving menu. If you still want meat, just add it to this delicious lineup!
My Plant Based Thanksgiving Menu
EASY HEALTHY PUMPKIN BREAD
First up, pumpkin bread. As soon as I get up in the morning, I will get this bread in the oven. It takes an hour to bake and another few hours to cool before you can eat it, so you could always make it the night before too. It might a good idea. We’ll have lemon water, juice, and fruit to hold us over until it’s ready. When the pumpkin bread has cooled enough, we’ll be enjoying it with some pour over coffee while watching the Macy’s Thanksgiving Day Parade. If you feel like cinnamon donuts instead, we have made this recipe on Thanksgiving morning before and they are so good too!
Medical Medium Eggnog
As for a fun holiday drink in the afternoon, I’ll be drinking this eggnog while my husband has a cocktail. It’s hands down the best eggnog I’ve had. You can top it with a dollop of the coconut whip cream below too.
- 1/3 cup raw cashews
- 2 cups unsweetened almond milk
- 3-4 pitted dates
- 1/4 tsp ground cloves
- 1/4 tsp turmeric (for color)
- 1 tsp vanilla powder or alcohol-free vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
Add all the ingredients to a blender and blend until very smooth and frothy, about 2-3 minutes. Divide between serving glasses and sprinkle cinnamon on top. Serve immediately. Serves 2
Sourdough Mushroom Herb Stuffing
Now to the main meal. This stuffing is hearty enough with the mushrooms to stand as a main dish. With that said, we’ll have just as much if not more of the other sides on our plate so we don’t fill ourselves on bread. Check out my savory stuffing recipe here.
Green Beans & Shallots
I will steam French green beans with a shallot in a little water on the stove. Once the beans are tender (but with some crunch), I’ll drizzle a little olive oil or melted Miyoko’s vegan butter over the beans and give it all a good stir to get the shallots mixed in well. By stirring in the oil or butter after the beans are steamed, it allows me to use less while still giving it extra flavor.
Baked Sweet Potatoes
It does not get much easier than a baked sweet potato. I’m going to keep it simple and just bake them with their skins on, holes poked in them, at 400 degrees for around 50 minutes. I’ll season them with Himalayan salt and ground pepper once they are on the plate. Put a little sweet potato on that fork, add some stuffing to it, maybe a little cranberry, and take a bite. I love a good mixed bite. Some years I make a purple stokes or Japanese baked potato instead – these take 1 hr 30 min to cook – depending on size. I actually prefer those taste-wise on their own, but still enjoy an orange sweet potato if it’s mixed with other flavors.
Orange Cinnamon Cranberries
- 3 cups organic fresh cranberries
- 1-2 cinnamon sticks, I use 2
- zest and juice from 1-2 oranges
- 1/4 cup pure maple syrup, add more in the end if you want them sweeter instead of tart
- 1/2 water
Add everything to a saucepan or small pot and bring to a boil. Lower the heat and cook the cranberries down for around 20 minutes. Carefully mash some cranberries (leaving some whole still), down some with a fork once done. Take off the heat and let them cool. They will thicken up as they sit.
Cool before serving. I make these ahead of time so they are able to be in the fridge a few hours prior to eating. An easy one to make the day prior too.
Cauliflower Mashed Potatoes
- 1 large head cauliflower, cut into large chunks
- 3 russet potatoes, cut into smaller chunks so they cook in the same time as the cauliflower
- 3 cloves of garlic
- 3/4 cup vegetable broth, with the instant pot method
- sea salt, ground pepper, Miyoko’s butter, or olive oil to taste
Steam the cauliflower, potatoes and garlic for about 15 minutes on the stovetop or for 5 minutes with 3/4 cup vegetable broth or water in the Instant Pot on the manual setting. If using the instant pot, make sure to quick release right away or they will overcook and will be too watery. I’ve learned the hard way. Drain the liquid from cauliflower potato garlic mixture and mash everything in a bowl with the optional olive oil/butter, sea salt and ground pepper.
*You can also just use cauliflower for a potato mash! They taste delicious! Because I’m adding gravy to these potatoes though, I prefer it with the blend of potatoes and cauliflower. Also, normally I avoid vegan butter in potatoes, but I’m adding it for a richer meal for us for Thanksgiving. You can certainly skip it though.
For a more elaborate helpful post on making cauliflower mashed potatoes, you might like this post with pictures.
Mushroom Gravy
makes plenty for 4 + – we like leftovers and to add on stuffing, etc.
- 16 oz brown mushrooms, roughly chopped
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1/4 tsp fresh thyme
- 1/4 tsp fresh sage, finely chopped
- 1/8 tsp fresh rosemary, finely chopped
- 2 cups vegetable broth
- 1 tsp vegan Mykonos butter or olive oil (butter gives a richer taste)
- 1/4 cup Cauliflower Mashed Potatoes
- sea salt & ground pepper to taste
Sautee the onion and garlic for 2-3 minutes. Add in the mushrooms, herbs, and vegan butter or olive oil. Sauté the mushrooms until they are cooked down. This will take a bit. Once the mushrooms are cooked and reduced down, add in the 2 cups of vegetable broth and stir the pan frequently for another few minutes. You do this so the broth heats up as well as picks up the mushroom flavor a bit more. Add the mushroom broth mixture, 1/4 cup mashed potatoes, sea salt, and pepper to your blender. Blend until smooth.
Kale Brussels Orange Salad
Our salad will consist of chopped kale, chopped raw brussels, green onions, and chopped oranges, all tossed with juice from an orange, a little toasted sesame oil, and ground pepper. I use the sesame oil from Trader Joe’s. A simple winter salad that pairs well with the other sides. You can easily doctor it up with pomegranate seeds, roasted delicata squash, or other fixings as well.
Pumpkin Pie with Coconut Whip Cream
For dessert, I’ll be making this no-bake decadent pumpkin pecan pie and topping it with coconut whip cream. The whip cream is insane. I make it earlier in the day and store it in the refrigerator. It’s great in hot drinks too.
Medical Medium Coconut Whip Cream
- 2 13.5-ounce cans full fat coconut milk, refrigerated prior (I use 1 can)
- 1/4 teaspoon grated ginger
- 1 teaspoon maple syrup
- Lemon juice (from about 1⁄4 lemon)
- 1 2-inch piece vanilla bean pod, split lengthwise – I just use a dash of alcohol free vanilla from Trader Joe’s
- 1 teaspoon lemon zest
Open the can(s) of coconut milk, being careful not to shake them. Coconut milk naturally separates in the can, leaving a thick, heavy layer on top. Scoop out the solid cream from each can and place it in a small mixing bowl. (You will need 1⁄2 cup of cream.) Save the thin liquid that remains for a smoothie or soup. Using a fork, whisk together the coconut cream, ginger, maple syrup, lemon juice, and the scraped seeds from the vanilla bean pod. Whisk until the mixture is well combined and smooth.
I hope you found something to incorporate into your own Thanksgiving Day Menu!
Enjoy a wonderful Thanksgiving. Xx Riane
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