I cannot believe Thanksgiving is one week away!! How did that happen?!
If you’re new(ish) to a plant-based/vegan diet, I’m guessing Thanksgiving can feel rather…intimidating. After all, the main feature of this holiday meal is the turkey. (Can you even hear “Thanksgiving” without picturing the turkey? I can’t!) And holidays usually mean eating with people who probably aren’t eating the way you at best or make you feel looney tunes for choosing a different diet altogether.
But I’m here to encourage you that Thanksgiving – and all other holiday meals – can still be looked forward to and even give you chance to share how amazing a vegan diet can be! After all the turkey is only one part of the meal…the rest is a delightful array of sides which let the veggies we love shine.
So let’s get on with the roundup, shall we? #inspirationloading
Hands down this is my favorite dish that I look forward to every year. I use it as my “main” dish and love it because it reminds me of stuffing. I usually make a batch for Canadian Thanksgiving in October and have enough to last me until Christmas (since I’m the only one who isn’t eating the turkey).
Confession: the stuffing is the one part of this meal I do eat even though it’s been cooked in the turkey. Shocking, I know. But I eat a vegan diet for health reasons, not strictly for animal rights, and it’s a rare indulgence. If you’re eating strictly vegan, however, give this stuffing recipe a try.
I’m still working on a vegan gravy recipe that hits the spot. This one looks divine.
Anytime you can squeeze “easy” into a labor-intensive meal is a win! Plus this one is made from whole grains and can easily be made 100% plant-based by using dairy free milk.
I love this twist on traditional cranberry sauce which usually is loaded with added sugars – it wins be over by relying on the natural sweetness found in the apples and dates.
These are my favorite side dish that I’ve added as a “must have” to my holiday menu. They even eat like dessert!
Usually, I prepare my squash simply with just a little Earth Balance butter and cinnamon, but if you’re up for a twist on the traditional, give this recipe a try. It could stand in for a main dish as well!
This is my new favorite salad because it’s so refreshing! A perfect contrast to the heavier dishes and spotlights how tasty clean eating can be. It’s one of the bonus recipes included in the Fall edition of my Perk Up Your Pantry recipe ebook, which you can get here.
I love the looks of this “meatier” salad and all of the fall colors in one dish!
With all the work you put into the main meal, having an easy dessert recipe in your hip pocket is a must. Bonus: you can make the filling and topping separately up to several days ahead of time!
Here’s one way to spin dessert if you want to break away from the traditional pie. No added sugar, of course!
Pumpkin Pie-lets with Maple Coconut Whip
Although I was never a pumpkin pie fan (it’s a texture thing), I do love this vegan spin on a Thanksgiving staple. The pie-lets are free of added sugar and the coconut whip has only a teensy amount. These are coming at you Monday here on the blog…stay tuned!
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