Plant-Based Thanksgiving Menu

In years past, I would start planning for Thanksgiving weeks ahead of the holiday. I would plan my menu, my shop days and when each recipe would be started and finished. I even planned what dishes I would need so that I would make sure to have everything ready. I wrote a rather long post about it years ago.

Thanksgiving Planning

I’d like to say I’m much more laid back now but that isn’t really the case. You see, I make the same recipes every year. A few years ago I wrote the Healthy Holiday Meal Plan and Cookbook and shared all my recipes and tips. Now I just follow the plan, adapting it each year based on our plans and what we will bring to dinner.

We usually start cooking a few days ahead of time. Some years we start cooking on Monday but this year it will be Tuesday or Wednesday. We are getting together with a few other families and everyone is bringing a few dishes. I’m bringing my Sweet Potatoes, Mashed Potatoes, Green Bean Casserole, a few desserts and drinks.

Dividing up the cooking makes it so much easier. I still remember when I used to cook EVERYTHING for Thanksgiving and wear my self out. This year I’ll make a few dishes, enjoy spending time with family and friends, then relax (and prep for Gilmore Girls).

Whether you are making a dish or two or taking on the whole meal by yourself I have a meal plan that will help. My Healthy Holiday Meal Plan and Cookbook makes planning for Thanksgiving much easier.

A Healthy Holiday Meal Plan and Cook Book contains 20 plant-based recipes that are also gluten-free and allergy-friendly. Perfect for vegetarians and vegans during the holidays.

The Healthy Holiday Meal Plan & Cookbook

The Healthy Holiday Meal Plan & Cookbook contains 20 plant-based recipes that are meat, dairy, and gluten-free! The top 6* recipes also come with a detailed shopping list and your choice of 3 different planning guides that show you how to prepare the top 6 recipes ahead of time (or all on the same day) and have your food on the table as efficiently as possible.

Recipes include:

  • Thanksgiving Sage Dressing*
  • Gluten-Free Cornbread for Dressing
  • Perfectly Whipped Mashed Potatoes*
  • Sweet Potato Casserole with optional Pecan Glaze*
  • Thanksgiving Mushroom Gravy*
  • Green Bean Casserole*
  • Creamy Crustless Pumpkin Pie*
  • Dry Veggie Broth Mix
  • Cranberry Sauce
  • Holiday Lentil Loaf
  • Cheezy Potatoes (Vegan Scalloped Potatoes)
  • Faux Cheese Sauce
  • Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing
  • Oil-Free Cranberry Salad Dressing
  • Lentil Shepherd’s Pie
  • Veggie Pot Pie (this recipe contains gluten but can be made GF using the GF Pie Crust Recipe)
  • Recipe for Easy All Purpose Sauce for Veggie Pot Pie
  • Roasted Asparagus
  • Maple Glazed Carrots
  • Gluten-Free Pie Crust
  • Apple Pie
  • Creamy Apple Pie Bars

Order your PDF download of A Healthy Holiday Meal Plan & Cookbook for only $4.99. This is also available on at Amazon on Kindle. Please note that the PDF and Amazon versions have different covers but the content inside is the same. If you’ve used the Healthy Holiday Meal Plan and Cookbook please consider leaving a review on Amazon. You’re honest review will help other people make an informed purchase. 

If you have any Thanksgiving meal prep plans feel free to send them my way. I’ll be watching for emails with Thanksgiving in the subject line. I try to make myself available for those last minute questions on Thanksgiving Day too.

Happy Thanksgiving!

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5 Tips to Save Thanksgiving and Your Sanity

Are you stressed out about Thanksgiving? I’m not. Don’t hate me but it’s Monday, there is plenty of time left to prepare and ROCK Thanksgiving!

It’s all about preparation. I’m a planning guru, especially when it comes to events. Thanksgiving is an event.

That means I won’t be cooking a lot of dinners this week so I can reserve plenty of room in the fridge for Thanksgiving food.

5 Tips to Save Thanksgiving and your sanity

I’m skipping the meal plan, instead giving you some Thanksgiving tips so you can stop stressing too. [Read more…]

Plant-Based Thanksgiving

Thanksgiving is already on my mind! I know it is still October, but just barely. We’ve already made plans to host this year and we will be joined by two other families that we’ve spent most of the last 4 Thanksgivings with.

A Healthy Holiday Meal Plan and Cook Book contains 20 plant-based recipes that are also gluten-free and allergy-friendly. Perfect for vegetarians and vegans during the holidays.

Favorite Plant-Based Thanksgiving Recipes

I know some people worry and fret about what to make for Thanksgiving but I never do. I usually make the same things every year. In my mind there are six must-haves when it comes to Thanksgiving.

  • Dressing (this is similar but different that stuffing)
  • Mashed Potatoes
  • Thanksgiving Gravy
  • Mashed Sweet Potatoes
  • Green Bean Casserole
  • Pumpkin Pie

I’ve been eating these things every Thanksgiving for my whole life. In 2012 I gave them a healthy makeover for a plant-based Thanksgiving that is also oil-free and gluten-free.

Thanksgiving is one of my favorite holidays and “Thanksgiving food” is my favorite food. Even though we don’t live near any of our extended family when we gather with friends and enjoy these traditional Thanksgiving foods it feels like it did when I was a kid.

More Plant-Based Thanksgiving Recipes

I’ve gathered all of my favorite recipes and have them available in a Holiday Meal Plan and Cook Book. In addition to the six recipes mentioned above this also contains the following recipes.

  • Cranberry Sauce
  • Holiday Lentil Loaf
  • Cheezy Potatoes (Vegan Scalloped Potatoes)
  • Faux Cheese Sauce
  • Dry Veggie Broth Mix
  • Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing
  • Oil-Free Cranberry Salad Dressing
  • Lentil Shepherd’s Pie
  • Veggie Pot Pie (this recipe contains gluten but can be made GF using the GF Pie Crust Recipe)
  • Recipe for Easy All Purpose Sauce for Veggie Pot Pie
  • Roasted Asparagus
  • Maple Glazed Carrots
  • Gluten-Free Pie Crust
  • Apple Pie
  • Creamy Apple Pie Bars

With the exception of Veggie Pot Pie every recipe is gluten-free.

I know that choosing the recipes isn’t even the most stressful part. It’s the planning. 

The Planning Guide

The planning guide will give you several different options to get my six favorite recipes ready at the right time. For example if you need to cook everything on Thanksgiving Day it will tell you what time to start. If you can start a few days early the planning guide will tell you what to cook early and what to cook on Thanksgiving Day. It includes lots of other helpful tips too.

Shopping List

I almost forgot to mention that I include a shopping list for the first six recipes mentioned above. Basically, I assume you want to make those because they ARE Thanksgiving (to me anyway) and put them all on a well-organized shopping list. You can add additional ingredients if you are going to make more of the recipes or cross ingredients off if you are going to skip something. Easy Peasy!

When Anne got her copy she said, “Thanks for making my thanksgiving so much easier.” That is exactly the point! I want to make Thanksgiving a fun, stress free holiday that you actually enjoy!

These recipes are just limited to Thanksgiving, it’s my Christmas dinner recipe too. If we decide to make a big Easter dinner I use these recipes! I told you, this is my favorite kind of food.

Get Your Copy

I went a step further to give you two purchasing options. You can buy this on Amazon for kindle or download a PDF to print. I prefer my recipes printed out so I can make notes but I know a lot of you like to keep them on your phone or iPad. That is why I have two options.

You won’t be disappointed with this Healthy Holiday Meal Plan and Cook Book. It makes preparing a big holiday meal so much easier.

Purchase on Amazon for Kindle or the downloadable and printable PDF! After you’ve used this I’d really appreciate if you would leave a review on Amazon!

Attention Bloggers: If you are a blogger you can become an affiliate and earn money! Send me an email to myplantbasedfamilyATgmailDOTcom with AFFILIATE in the subject line for details! 

This page contains affiliate links.

Plant-Based Thanksgiving Day Meal Plan

Plant-Based Thanksgiving Meal Plan

Add to Cart

Today may be your lucky day! If you are stressed about Thanksgiving I have a solution for you. My Plant-Based Thanksgiving Day Meal Plan is now on sale for only $3.99. Add to Cart

This Meal Plan features 15 recipes, a step by step planning guide, time-saving tips to de-stress your holiday and a Shopping List for the Top 6 Recipes. Many of the recipes have never been published online like the Mushroom Gravy, Green Bean Casserole and Corn Bread Dressing. Every recipe is Gluten-Free (or has a GF version), Vegan and delicious!

Recipes Include:

  • Sage Cornbread Dressing
  • Gluten-Free Corn Bread for Dressing
  • Mashed Potatoes
  • Sweet Potato Casserole with optional glaze
  • Thanksgiving Mushroom Gravy
  • Green Bean Casserole
  • Creamy Crustless Pumpkin Pie
  • Dry Veggie Broth Mix
  • Cranberry Sauce
  • Lentil Loaf
  • Cheezy Potato Casserole
  • Faux Cheese Sauce for Cheezy Potato Casserole
  • Butternut Squash and Quinoa Salad with Oil-Free Cranberry Salad Dressing
  • Shepherd’s Pie
  • Veggie Pot Pie

This Plant-Based Thanksgiving Day Meal Plan is 23 pages long. There are even a few recipes that are perfect for small Thanksgiving Day gatherings. There is a recipe for a Thanksgiving Loaf but you could always buy a Tofurky Roast if that’s more your style.

This Meal Plan is perfect for those will allergies to wheat/gluten, dairy and eggs.

Do you know what you are making for Thanksgiving? Don’t worry, I have you covered! This may be the best $3.99 you have ever spent.

Plant-Based Thanksgiving Meal Plan

Add to Cart

Plant-Based Thanksgiving Recipes with Julieanna Hever

Veria Living_What Would Julieanna Do

One of the first plant-based books I bought was The Complete Idiot’s Guide to Plant-Based Nutrition by written by Julieanna Hever. It answered all of my questions and became my go to reference guide as a waded through the plant-based waters.

Now Julieanna has her own show called  “What Would Julieanna Do?” which airs on Veria Living TV. If you haven’t seen it yet be sure to check it out.

I’m honored to be able to feature 3 of Julieanna’s Plant-Based Thanksgiving recipes today. The first is Kale Salad with Maple Mustard Dressing, this was inspired by Chef AJs House Dressing. You can watch a video of Julianna making this salad at Viera Living TV. I’m also sharing recipes for Julieanna’s Fall Harvest Chowder and Stuffed Acorn Squash

Kale Salad with Maple Mustard Dressing

Zest and juice of 2 lemons
1 [15-oz.] can cannellini beans, rinsed
1/4 cup tahini
1/4 cup stone-ground mustard
3 TB. Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce)
2 TB. 100% pure maple syrup
1/4 cup nutritional yeast flakes
1/2 cup water
 
1. Place all ingredients into blender and blend until smooth.
2. Serve over kale salad or any salad, vegetables, baked potatoes, steamed veggies, etc.
Serves 4
 

Fall Harvest Chowder 

6 cups vegetable broth or water
1 small yellow onion, diced
3 celery stalks, diced
1 large carrot, peeled and diced
2 small zucchini, diced
1 (16-oz.) package frozen corn
2 small garnet yams, peeled and diced
4 bay leaves
2 tsp. dried thyme
4 cups fresh baby spinach leaves
 
1. Over medium-high heat, sauté onion, carrot, and celery in [1/2] cup vegetable broth until slightly browned, approximately 5-10 minutes.
2. Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.
3. Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.
Serves 8
 

Stuffed Acorn Squash

4 medium-sized acorn squash, halved and seeded
1 medium yellow onion, diced
4 medium celery stalks, diced
4 medium carrots, diced
1/4 cup plus 3 3/4 water or vegetable broth
3/4 cup wild rice, cooked
3/4 cup brown rice, cooked
1 cup mushrooms, sliced
1 tsp. poultry seasoning
1/2 tsp. dried sage
Ground black pepper to taste
1/2 cup fresh parsley, minced
1 cup raw walnuts or pecans, chopped (optional)
 
1.  Preheat oven to 375°F.
2. Place squash halves, cut side down, on 1 or 2 deep baking sheets filled with an inch of water. Place in oven and bake for 30 minutes. When done, remove from oven, remove the water, and flip the squash so it is cut-side- up.
3. In a medium pot, sauté onions, carrots, and celery in 1/4 cup water or vegetable broth until slightly browned, approximately 5 minutes. Add wild rice, brown rice, mushrooms, poultry seasoning, sage, black pepper, and remaining water or vegetable broth. Bring to a boil on medium-high heat and then simmer on medium-low heat for 30-40 minutes or until all liquid is absorbed. Add parsley and walnuts and cook for 2 more minutes. Remove from heat.
4. Spoon rice mixture into each squash. Cover in foil and return to oven. Bake
for 20-25 additional minutes, or until squash is tender. Serve warm.
Serves 4
 

If you are planning a Thanksgiving Dinner I hope you consider Julieanna’s Plant-Based Thanksgiving recipes but leave some room, I’ll be sharing more Thanksgiving recipes and tips this week.

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