Six Thanksgiving Recipes You Won’t Want To Miss

To celebrate Thanksgiving and World Vegan Month, we’re bringing you five plant-based Thanksgiving recipes that are sure to give the turkey some competition. Integrate one or two into your menu for vegan or vegetarian guests, or use the whole menu for a delicious twist on traditional Thanksgiving dishes. Enjoy!

Sautéed Marinated Royal Trumpet Mushrooms

A quick toss in an easy-to-assemble marinade gives these mushrooms extra flavor. Refrigerate overnight and then sauté just before Thanksgiving dinner. This dish goes well with many vegetable dishes, including our favorites, below.

Get the recipe

Roasted Sweet Potato Parsnip Mash

This alternative to traditional mashed potatoes combines parsnips and sweet potatoes with warm turmeric and cinnamon flavors. Roasting the veggies beforehand gives you some extra downtime to work on other dishes.

Get the recipe

Pecan Vegetable Medley Stuffing

In this spin on traditional stuffing, cauliflower provides some extra deliciousness and texture while pecans give a hearty crunch. Serve alongside turkey or one of our other plant-based Thanksgiving recipes.

Get the recipe

Pistachio-Crusted Brussels Sprouts

Who loves Brussles sprouts? After you try these, you will if you didn’t already! These aren’t the dreaded boiled Brussles sprouts of your childhood. Tossed in a flavorful marinade and sautéed, these traditional veggies are taking on a whole new identity.

Get the recipe

Orange Zest Cranberry Sauce

It’s just not Thanksgiving without the cranberry sauce. If you aren’t already stuffed from so many other delicious dishes, add a dab of cran sauce to finish off the meal. This quick and easy recipe adds a citrus burst with fresh orange juice and zest.

Get the recipe

Pumpkin Pie and Coconut Whip Cream

This fresh twist on a Thanksgiving classic uses coconut cream for an extra creamy and delicious filling and whipped topping. It’s the perfect endcap to your Thanksgiving dinner, or you can save a slice for later in the evening… or do both!

Get the recipe

About the author: Chef Nina Curtis is the director and executive chef at Adventist Health’s Vitaliz Café in Roseville, California. Follow her @botanicalchef on social media.