A Vegan Thanksgiving Menu and Recipes

Thank you to Rebecca from Yummy Plants for her mouthwater guest blog below.  Make sure to check out her amazing blog!

I love the Thanksgiving holiday time. It’s a perfect time to remind me of the importance of GRATITUDE. Consciously giving thanks for what is working in our lives helps open the doorway for more good things to come our way. As we train our brains to look for the good, we begin to see the good, and BE the good in this world. That’s why I love this time of year! It helps me remember to BE a source compassion, love, and kindness that I wish to see amplified in this world.

Next week, our entire country will be focused on giving thanks for friends, family, (and all the fur-friends!) who bring joy to our lives. We come together to share food, laughter, and enjoy each other’s company. I have some tips to help you create a lovely Thanksgiving table with all plant-based recipes that everyone will love.

I have some EASY vegan recipes to share with you that will give you more time with loved ones and less time in the kitchen. These meals can be prepared the day before so you can relax on Thanksgiving day. In addition to the featured suggestions below, check out the Yummy Plants Thanksgiving recipes section for tips to veganize holiday basics like stuffing, whipped potatoes, and gravy.

Yummy Plants Easy Vegan Thanksgiving Menu and Recipes

Entrée: Kamut berries with roasted squash and porcini mushrooms (Editor’s NOTE:  For our gluten-free folks kamut berries are not gluten-free)

Side dish: Candied yams

Both of these dishes reheat nicely, and in fact the overnight stay in the fridge helps deepen the flavors! Reheat at 350 degrees F for 15-20 minutes until warm.

Pair with a nice salad, some roasted squash soup, or green beans amandine, and you’ve got a lovely Thanksgiving meal that can all be prepared the night before.

Finally the DESSERT! Thanksgiving traditions call for pumpkin pie, and Laura Theodore, the Jazzy Vegetarian, has a delicious vegan AND gluten-free recipe that will keep for 2 days in the fridge.

These ideas will help you frontload all the cooking to give you more time with your loved ones on this day of giving thanks. Wishing you and your families an abundance of all good things! Happy Thanksgiving J

Rebecca Gilbert is a former competitive figure skater who healed from chronic joint pain by switching to a vegan diet. She is the author of It’s Easy to Start Eating Vegan and the founder of the vegan lifestyle website yummyplants.com. Rebecca has been a featured speaker at Paris Vegan Day, Vegetarian Summerfest and many Vegfests around the US. Her book is available online and at select Whole Foods Market stores.


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