Are you ready for the coming holiday? Whether you are cooking for two or twenty, you can find recipes to suit your plant-based lifestyle. Just in case, we’ve pulled together a few of our favorites:
Starters and Salads
If you’re looking for a simple recipe that will turn heads, here it is. The mix of chickpeas and roasted beets gives you a delightful pink tone that will surely attract attention.
A hearty soup can serve as a starter and then leftovers can be enjoyed in the days after the holiday. This one is packed with tomatoes, white beans and nutrient-dense kale.
Mains and Sides
These aren’t your mom’s mushy Brussels sprouts (sorry Mom). Crisp and delicious, your family will wonder why they moan so much when they hear that it’s is on the menu.
4. Stuffed Butternut Squash
Beautiful presentation and easy to prepare – a cook’s dream! Roasted butternut squash halves are filled with a mix of black beans, avocado and tomato.
Here’s a recipe that will have everyone complimenting your superior skills. Although a bit more complex than some recipes, you can complete a few steps the day before to save time. Feel free to substitute gluten-free bread for the sourdough that’s called for here.
This is one dish that’s almost too pretty to eat. Almost. It also uses only a handful of ingredients, so it’s a perfect last-minute choice.
Here’s a filling dish that will satisfy the hungriest dinner guest. If white wine isn’t an option, you can simply use more broth and finish with a splash of vinegar.
8. Sautéed Beluga Lentils with Butternut Squash
Squash is in season and there’s no better time to take advantage of it. Roasted squash is mixed with lentils for a hearty dish that works as a main or side.
9. Baked Rosemary Potatoes and Cannellini Bean Salad
The best of both worlds! Warm roasted potatoes are tossed with a white bean, kale and tomato salad. The bright, fresh colors look beautiful on the dinner table.
Oh my! Decadent and delicious, you can scale up this recipe for any size of crowd or bring to your next office pot luck. Better make a few extras at least, so you can enjoy a few.
Who can say no to this rich and filling dessert? No one will even know that it’s entirely plant based, with just a few sneaky tweaks.
Simple and delicious, this is the perfect way to end a meal. You can easily substitute the honey with maple syrup. Serve with vegan coconut whipped cream for a delightful treat.
13. Quinoa & Sweet Potato Salad
And finally, another delicious plant-based recipe from The 22-Day Revolution Cookbook.
Photo featured above
Makes 2 servings
1 small to medium-size sweet potato
1 cup cooked quinoa
¼ cup pumpkin seeds
¼ cup dried cranberries
For the Dressing:
1 orange, juiced
1 lime, juiced
1 teaspoon Dijon mustard
Fresh ground pepper, to taste
Sea salt, to taste
- Wash sweet potato and cut into cubes
- Steam for 15 minutes or until fork tender
- In a large bowl, toss sweet potato, quinoa, pumpkin seeds and cranberries
- Whisk together dressing ingredients in a separate bowl
- When ready to serve, drizzle quinoa and sweet potato mixture with dressing and toss to combine. Season with salt and pepper to taste.
How do you choose which plant-based Thanksgiving recipes you’re going to cook this year? You might not have time to try them all, but just remember that more holidays and family get togethers are just around the corner!