Plant-Based Thanksgiving Recipe Roundup

Plant-Based Thanksgiving Recipe Roundup

Thanksgiving is a holiday we all love. A celebration centered around family, friends and delicious food. Apart from the Fourth of July, it is my favorite holiday.

Whether you’re having a small gathering at home with just a few people or going to a large gathering, the holiday can be a little tricky if you’re trying to avoid certain things like gluten or meat. To help navigate these waters, I am bringing you 10 nope 15 plant-based meal ideas that are healthy, delicious, and easy to make. Don’t forget about the leftover ideas. Some recipes are mine and some are my personal favorites from culinary vegan geniuses. Happy Thanksgiving planning!

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

Pumpkin pie smoothie is my favorite smoothie to make during fall. And pumpkin has been on my mind lately. A  l o t.

I love this smoothie so much that I always make it a point to stock up on cans of unsweetened pumpkin during the fall season so I can enjoy pumpkin pie smoothies year round, because once fall passes they no longer stock the shelves with this heavenly orange goodness.

With the Thanksgiving holiday coming up, I thought I’d share something I came across recently.

Festive Slaw in Champagne Vinaigrette

Festive Slaw in Champagne Vinaigrette

Thanksgiving is sneaking up on us. I’ve been seeing plenty of turkey, stuffing, and potatoes recipes flying around but not too many veggie recipes, at least the non-starchy ones. And sure, there might be a green salad on the Thanksgiving table but sometimes my palate is looking for more.


This festive slaw recipe won’t disappoint. It’s crispy, fresh, and tasty and has a practical use for eating – it’ll help wash down all the other food because it’s packed with fiber. What makes this dish special is the sweet vinaigrette and apple slices. These ingredients help bring out the natural sweetness in the carrots and beets.

I used green cabbage because it’s mild in taste and also has a subtle sweetness to it. This dish does call for some prepping but the good news is there’s no cooking! I bought the green cabbage pre-shredded and then I shredded the carrot and beets using a hand grater. To make things easier, you could buy the cabbage and carrots pre-shredded or use a food processor set to the shred option.

Enjoy!

Festive Slaw in Champagne Vinaigrette
 
Prep time
Total time
 
Author:
Serves: 4 to 6 people
Ingredients
  • 2 medium beets
  • 1 medium carrot
  • 2 ounces pre-shredded green cabbage (Napa or Savoy)
  • 1 granny smith apple, thinly sliced
  • { Champagne Vinaigrette }
  • ¼ cup olive oil
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon honey or agave
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • sea salt and pepper to taste
Instructions
  1. Peel and grate beets and carrot and place in a large bowl. Add cabbage and sliced apple to large bowl.
  2. Combine oil, vinegar, honey, and mustard in a small bowl and whisk. Add garlic and salt and pepper as needed and whisk again.
  3. Place beets, carrots, and cabbage onto serving dish. Top with apple slices and vinaigrette immediately before serving.