Thanksgiving is just a few days away and families across the U.S. are preparing to gather for the annual feast. While some people may think Thanksgiving dinner is a little strange without a turkey, vegans know that it’s really all of the side and trimmings that make the meal. If you’re still wondering what to make for Thanksgiving we’ve put together a menu with dishes from our cookbooks to help you out.
Beet Muhummara from The Blooming Platter Cookbook by Betsy DiJulio. Start your meal with this colorful dip. Other appetizer ideas include Spice and Spice Hummus from Nut Butter Universe by Robin Robertson and “Who Needs Fois Gras?” Herbed Mushroom Pâte from World Vegan Feast by Bryanna Clark Grogan.
Butternut Squash Bisque with Cranberry Gremolata from The Blooming Platter Cookbook by Betsy DiJulio. The zesty gremolata adds color, flavor, and crunch to this simple and familiar autumn soup. Other soup ideas include Spicy Pumpkin Soup from Vegan Fire and Spice by Robin Robertson and Curried Almond Sweet Potato Soup from Nut Butter Universe by Robin Robertson.
Kale-Tahini Salad from Practically Raw by Amber Shea Crawley. Thanksgiving dinner is often loaded down with brown foods. Add a little color to your plate with this tasty salad.
Spicy Walnut Green Beans from Nut Butter Universe by Robin Robertson. This dish will add some color and a flavorful kick to your plate this year.
Roasted Sweet Potato Salad from Nut Butter Universe by Robin Robertson. This is both a creative way to serve sweet potatoes and a flavorful dish that would be welcome at any Thanksgiving table. Almond butter provides both a creamy richness to the dressing and toasted almonds add a nice crunch. Other side dish ideas include Mashed Potatoes with Sautéed Chard and Garlic from World Vegan Feast by Bryanna Clark Grogan and Roasted Potatoes and Peppers from Vegan Fire and Spice by Robin Robertson.
Stuffed Squash with Brazil Nuts and Pistachios from Nut Butter Universe by Robin Robertson. This dish makes a great main course for Thanksgiving dinner, and it looks beautiful on the table. Italian Rustic Squash and Kale Tart from World Vegan Feast by Bryanna Clark Grogan would also make an excellent main course.
Deep-Dish Caramel Apple Pie from Practically Raw Desserts by Amber Shea Crawley. This pie made with a tender, nutty crust, crumble topping, caramel-coated apple slices and cinnamon makes for the perfect ending to your Thanksgiving meal.
Pecan Chai Spice Bars from Practically Raw Desserts by Amber Shea Crawley. Not only does “Pecan Chai” sound like “pecan pie” but these bars taste a little like pecan pie with an eastern flair. These no-bake treats can be made ahead and are perfect for dinner guest who might not have any room left for a full slice of pie.
Whatever you choose to serve at Thanksgiving dinner, we hope you have a happy and delicious day!