Planning a plant-based Thanksgiving? You’re going to need plenty of plant-based Thanksgiving dishes that can fill out your table and even serve as main courses.
Where to start when creating your plant-based Thanksgiving? Think about some of your favorite hearty fall foods: Apples. Pomegranates. Potatoes. Sweet Potatoes. Nuts. Figs. The list goes on, and we’ve got appetizers, salads, side dishes, and more to match this list. All of these recipes will suit the needs of your vegetarian friends. In addition, most fit in the “vegan” or “vegan-friendly” categories. (In other words, they can easily be adapted to fit vegan standards.)
We’ll start with some of our favorite plant-based finger foods. You can offer these at the table, of course, but they’re easy to prepare ahead of time so you can just set them out as appetizers.
Let’s start with a classic: Butternut Squash Hummus. This is the perfect addition to the Thanksgiving table because it’s served in a butternut squash. It’s also bean-free, for those who are avoiding beans for various reasons. (So yes, technically it’s not “hummus,” but the tahini and garlic gives it a true hummus taste.) The main ingredient is actually pureed butternut squash.
Next, this Eggplant with Tahini and Pomegranates is extremely versatile. You can serve it as a finger food (using smaller slices of eggplant). Alternatively, you can serve it on a platter as a main course. Either way, it’ll be a crowd-pleaser.
Hearty salads are such a great choice for Thanksgiving. They’re the perfect way to bring together lots of flavors in one healthful bowl.
We’ll start with this Cauliflower Date Pistachio Salad. Garnished with mint and dill leaves, it’s a perennial favorite salad.
We also love, love, love this Fig Millet Kale Salad. When you add in a hearty grain like millet, it’s really the only course you need.
Side Dishes/Main Dishes
The “Side Dishes that Can Become Main Dishes” category begins with this amazing Sweet Potato Side Dish with Pomegranate and Red Walnut. This dish is so warm in reds, oranges, and browns that it will fit in perfectly at your Thanksgiving table. It’s vegetarian and vegan-friendly (you can tweak it to substitute for the butter and honey).
Next we have a flavorful Italian-Style Fioretto Cauliflower with olives, pine nuts, and sun-dried tomatoes. This is one of our favorite ways to eat cauliflower. It absorbs all of the delicious tangy and salty flavors of the olives and tomatoes. Then the pine nuts add the perfect finishing “crunch.”
Next you’re going to love these Roasted Carrots with Walnut-Arugula Pesto. This pesto is to-die-for delicious, and the whole dish is surprisingly filling.
We’d also love to share this Honey-Balsamic Kuri Squash. It’s a great way to prepare this “smiley-faced” squash, and it’s likely to appeal to kids and adults alike.
You know we love quinoa, so we’re happy to share two favorite quinoa recipes. First, see this Quinoa Stuffing with Dates and Walnuts.
And last but not least, here’s a sentimental favorite of ours: Quince Quinoa. Of course we love it because the combination of quince and quinoa and cranberries tastes great. But you also have to love any dish that has not one but two “q’s.”
By now your table should be overflowing with delicious dishes. Let the feasting begin!
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