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50 BEST Plant-Based Thanksgiving Recipes

Sharon Palmer

It’s that time of year to celebrate plants in all their glory at your holiday table. Whether you’re serving a completely vegan dinner, or want to provide more healthy, sustainable, plant-based options for your diners, there are so many delicious options for your holiday table. This collection of Thanksgiving recipes includes appetizers, soups, salads, side dishes, entrees, and desserts. They are absolutely gorgeous and I can’t wait to cook them all up for my own holiday tradition. All of these recipes are from some of my favorite food bloggers, with a couple from my own blog and kitchen. These plant-based Thanksgiving recipes have been home-tested with love. Cranberries, sweet potatoes, squash, nuts, greens, root vegetables, Brussels sprouts…we’ve got all of these covered in this amazing collection of delicious 100% plant-based recipes. I’m wishing all of you the most wonderful of holidays, spent with those that you love.

Eat and Live Well,


50 BEST Plant-Based Thanksgiving Recipes


Smoky Maple Roasted Carrots with Lemon Thyme Dressing, Sophia De La Cruz, Veggies Don’t Bite
Smoky Tempeh Apple Bites, Chef Catherine Brown, Organic Grower, Culinary Nutritionist at A Seat at My Table
Spiced Pumpkin Hummus Dip, Julia Nickerson, Savory Tooth

50 BEST Plant-Based Thanksgiving Recipes

Sweet Potato Avocado Toast with Pistachios and Hemp Seeds, Anjali Lalani, Vegetarian Gastronomy (shown above)
Sweet Potato Walnut Balls, Jill Weisenberger MS, RDN, CDE, FAND, Nutrition Solutions by Jill


Creamy Potato Leek Soup, Anjali Lalani, Vegetarian Gastronomy
Lentil and Butternut Squash Vegetarian Chili with Spicy Chickpea Quinoa Crackers, Kristen Wood, Moon and Spoon and Yum
Miso Pumpkin Soup, Rhian Williams, Rhian’s Recipes

50 BEST Plant-Based Thanksgiving Recipes

Roasted Carrot Apple Soup, Chelsey Amer, RDN, C It Nutritionally (shown above)

50 BEST Plant-Based Thanksgiving Recipes

Sweet Potato Soup with Kale, Florian Nouh, Contentedness Cooking (shown above)


Brussels Sprout, Cranberry, & Roasted Almond Salad, Jodi Danen, RDN, Create Kids Club
Cranberry Apple Harvest Salad, Lindsey Janeiro, RDN, Nutrition to Fit
Fall Buddha Bowl with Quinoa, Sina Weber, Vegan Heaven
Fall Roasted Sweet Potato Salad, Brynn McDowell, RDN, The Domestic Dietitian

50 BEST Plant-Based Thanksgiving Recipes

Holiday Kale Salad, Dianne Wenz, Dianne’s Vegetable Kitchen (shown above)

50 BEST Plant-Based Thanksgiving Recipes

Quinoa, Pumpkin, and Kale Salad with Tempeh, Evi Oravecz, Green Evi (shown above)
Roasted Delicata Squash Apple Salad with Apple Cider Vinaigrette, Jessica Fishman Levinson, MS, RDN, CDN
The Ultimate Fall Salad, Dixya Bhattarai, MS, RDN, Food, Pleasure, and Health
Wild Rice Salad with Apples and Pomegranate, Amy Katz, Veggies Save the Day


Cranberry Sauce with Ginger and Lime, Johanne Rosenthal, Sunnyside Hanne (shown above)
Porcini Mushroom Gravy, Linda Meyer, Veganosity

Side Dishes

Cinnamon Maple Roasted Sweet Potatoes, Kelli Shallal, RDN, Hungry Hobby

Cranberry Orange Relish, Sarah De La Cruz, Fried Dandelions (shown above)
Easy Roasted Butternut Squash and Apples, Marisa Moore, RDN, Marisa Moore Nutrition
Healthy Green Bean Casserole, Alexis Joseph, Hummusapien

Kale, Caramelized Onion and Apple Stuffing, Rachael Hartley, RD, LD, CDE, Rachael Hartley Nutrition (shown above)
Roasted Maple-Mustard Glazed Brussels Sprouts, Julie Harrington, RDN, RDelicious Kitchen
Roasted Veggie Quinoa, Judith Scharman Draughon, MS, RDN, LD and author of Lean Body, Smart Life

Rustic Rosemary Thyme Mashed Potatoes, Rebecca Pytell, Strength and Sunshine (shown above)
Spinach Mushroom Roll, Leslie Durso,
Sweet Potato Pumpkin Fritters, Kelly Page, Tasting Page


Baked “Cheese” Broccoli Casserole, Gunjan Dudani, Kiip Fit
Baked Pumpkin Mac and “Cheese”, Mary Ellen Valverde, V Nutrition
Barley Risotto with Pumpkin and Rosemary, Andrea Soranidis, The Petite Cook
Cozy Stuffed Sweet Potatoes, Alexandrea Daum, Occasionally Eggs

“Meatballs” with Mushroom Miso Gravy, Brianne, Natural Girl Modern World (shown above)

Moroccan-Spiced Stuffed Squash, Melissa Copeland, The Stingy Vegan (shown above)
Pecan Topped, Slightly-Sweet Sweet Potato Casserole, Liz Weiss, MS, RDN, Liz’s Healthy Table
Ratatouille, Elena Szeliga, Happy Kitchen. Rocks

Sage Lentils with Squash and Mushrooms, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Squash Filled with Herbed Quinoa and Cranberries, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian 

Thanksgiving Lentil Loaf, Sina Weber, Vegan Heaven (shown above)


Apple Crumble Pie, Idriss Amraoui, Broke Foodies
Baked Pumpkin “Cheesecake”, Audrey Snowe, Unconventional Baker
Filo Maple Apple Tart, Valerie Zemba, Very Vegan Val
Maple Pecan Sweet Potato Pie, Rosie Newton, The Hungry Herbivores
Pomegranate Chocolate Bark, Abbie Gellman, RDN, Culinary Nutrition Cuisine

Pumpkin Pie, Kara Lydon, RDN, The Foodie Dietitian (shown above)

Quince Apple Compote, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Spiced Plum Crumble, Nicole Rissotti, Yumsome

For other holiday plant-based recipes, check out a few of my favorites:

Butternut Squash Kale Barley Salad
Balsamic Butternut Squash and Brussels Sprouts with Farro
Broccoli Walnut Au Gratin

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