Cooking for large groups is hard enough without adding food restrictions in the mix. However, nowadays this is the norm – but that doesn’t mean it’s gotten any easier for the one hosting.
Creating plant-based dishes for holidays that revolve around meat, like Christmas and Thanksgiving can be extra challenging and mean a lot more work, but it doesn’t have to!
These vegan dishes are perfect for everyone and you can easily swap out or serve these in addition to your Thanksgiving favourites.
BONUS: All of these dishes are gluten-free too!
I hope you enjoy and happy Thanksgiving 🙂
What To Feed A Vegan For Thanksgiving Dinner
This plant-based “meatloaf’ is honestly the closest thing to meat you will get. It is packed with flavour I think it tastes WAYYYY better than a traditional meat-based meatloaf.
Not only is it delicious, it’s super filling and really easy to make. If you are making a turkey for guests, you can whip this up while it is cooking and throw it in the oven at the same time!
Eating warming and comforting foods is what the holidays are all about, so you can’t go wrong with this vegan meatloaf.
by Oh She Glows
Oh She Glows is my all-time favourite cookbook. I’ve made almost every recipe in each of Angela’s cookbooks including this one many times!
This recipe is the perfect swap for your traditional mashed potatoes. I love the combination of smooth and crunchy textures of this dish. And honestly, I eat the leftovers for breakfast it is that good!!
by Food 52
Finding a stuffing recipe that’s both gluten-free and vegan can sometimes be challenging. But that’s why I love this recipe from Food 52. Brussel Sprouts are one of my favourite fall and winter veggies and I love how this recipe uses in-season produce too!
Filling by Chocolate Covered Katie
Ok, it is pretty safe to say that I am OBSESSED with pumpkin right now! And these pumpkin pie bars make the perfect desert because they a lot lighter and less sweet than your traditional pumpkin pie.
I used the filling for this recipe from the blog called Chocolate Covered Katie and then just made my own base for the bars.
For the base this is what I used:
1 cup oat flour (make this by grinding oats in a coffee grinder)
1/4 cup melted coconut oil
1/4 cup coconut sugar
Mix it all together and spread it evenly to the bottom of a square pan lined with parchment paper.
Add the filling from the link above and bake according to her directions.
Just make sure you put these in the fridge at least an hour before you serve them. They are 1 million times better chilled and the bottom “crust” stays on much better.
Alternatively, you could omit the crust altogether and make the crustless pie according to Katie’s recipe 🙂
Well that is all. I hope this post helps you feel a little better about serving a vegan thanksgiving dinner!
Happy Thanksgiving everyone!