Happy Thanksgiving, everyone! Here are all my plant based, vegan Thanksgiving style recipes that you can incorporate into your Thanksgiving meal this year!
My Thanksgiving Salad is a crunchy delight of shaved brussels sprouts, kale, apples, grapes, carrots, red onions, and a balsamic dressing.
My Favorite Fall Salad is also a great Thanksgiving Day salad filled with shaved brussels sprouts, spinach, dried cranberries, mixed nuts, pomegranate seeds, apples, red onions, and red grapes. Also delicious with a balsamic dressing or Follow Your Heart Vegan Blue Cheese Dressing.
There are some things I can't skimp on when converting to a plant based recipe and that included fried onion pieces in my new vegan green bean casserole. Even Tom, the biggest Green Bean Casserole critic, agrees this is a hit!
This might be hard not to ONLY eat on Thanksgiving. With a little help of vegan Daiya Mozzarella Shreds, this Pumpkin Mac & "Cheese" is super creamy, full of flavor, and will make everyone happy!
This is a new take on risotto, but with farro instead of arborio rice. It only takes about 20 minutes to make and couldn't be any easier!
This butternut squash risotto is crazy good and I think even your dislikers of butternut squash will like this recipe! And don't worry - its super easy to make!
Why have jelled, canned cranberry sauce when you can make your own, fresh, with 2 ingredients. 2 ingredients. Seriously. Typing this takes longer than putting this together. Cranberries and orange juice. That's IT.
I love potatoes. SO. MUCH. Mashed Potatoes are my perfect comfort food and here's a super quick, super easy, plant based version that will be a perfect addition to your Thanksgiving dinner.
These lentils are a great alternative to a traditional Thanksgiving main dish! Pair with my Rosemary & Garlic Mashed Potatoes and you won't even miss the turkey!
Watch out, you may only eat this lasagne for Thanksgiving! The tomatoes balance the butternut squash and the Daiya cheese makes everything super creaming and delicious!