Let's Talk Tofurkey: Vegan Thanksgiving Recipe Ideas
How To Veganize Your Traditional Thanksgiving Dinner
Preparing a delicious plant-based Thanksgiving dinner is easier than you think! You can still serve all your traditional favorites by simply veganizing some of the dishes and recipes. Thanks to great tasting meat alternatives, it’s easier than ever. Your family might not even know it’s vegan because it looks the same and tastes so good. Keep reading for great vegan Thanksgiving recipe ideas with a twist!
Everyone wants a little something to nosh on before dinner. A great way to do that is with a fully plant-based charcuterie and cheese board. It’s quick and easy and makes a great presentation!
Vegan Charcuterie & Cheese Board
- Fresh seasonal fruit (in this case I used fresh pears and organic red and green grapes)
- Dried cranberries and multi-colored jumbo raisins
- Sambucol Black Elderberry Gummies
- Macadamia nuts
- Mini breads (I used mini-naan breads)
- Flatbread crackers
- Hummus (works great plain or flavored like red pepper hummus)
- Plant based cheese (I used one of my favorites, Vialife Smoked Plant Based Provolone)
- Mia plant based carpaccio
- Yves pepperoni slices (these are delicious and taste just like “real” pepperoni)
- Rosemary and other fresh herbs to garnish
Assembly is easy for any charcuterie or cheese board. I use a combinations of ramekins for dips or nuts and display the fruits, breads, crackers, plant based cheeses throughout the board. Garnish and serve!
Now that we are onto our meal, it’s time to talk turkey! Plant-based turkey! Fortunately, there are many great options. Most supermarkets and natural grocers carry a variety of plant based turkey alternatives! Best of all, many also include stuffing! Here are some of my favorites!
- Tofurky Veggie Roast and Wild Rice Stuffing
- Gardein Holiday Roast
- Gardein Savory Stuffed Turk’y
- Field Roast Celebration Roast
Now for the cranberry sauce….
This recipe is always a hit and it takes very little time to create! The addition of Sambucol Black Elderberry Syrup gives it an immune-strengthening* twist!
Orange Black Elderberry Cranberry Sauce
- 1 12oz package fresh cranberries, rinsed
- 1 cup orange juice
- 2 capfuls of Sambucol Black Elderberry Syrup
- 1 cup raw sugar (or sugar alternative of your choice)
Combine orange juice and sugar in a saucepan and stir. Add cranberries and bring to a gentle boil. Continue cooking until cranberries are soft (usually about 10 to 15 minutes). Remove from heat, allow to cool to room temperature, add Sambucol Black Elderberry Syrup, stir and refrigerate until ready to serve.
Baked sweet potatoes are always a crowd pleaser. Keep it simple with a pad of plant based buttery spread and a little brown sugar!
Roasted green beans with onions or topped with almonds are a holiday hit!
Roasted Brussel sprouts are a great side dish that can be served with a little sea salt, fresh lemon juice and red pepper flakes. Top with your favorite nuts for perfection!
The Grand Finale
Don’t forget to leave room for dessert! Pumpkin pie is a time honored Thanksgiving tradition. My pumpkin pie recipe is plant-based and deliciously decadent!
- 1 cup whole grain pastry flour
- 1 TBS raw sugar
- 5 TBS olive oil margarine (I use Earth Balance)
- 3 TBS cold water
Combine pastry flour with sweetener. Add in olive oil margarine. Next add the water one tablespoon at a time. Once all the ingredients are moist, you no longer need to add water. Roll out the dough. Place in pie plate and cut away excess dough at edges. Use a fork to prick the crust. Bake at 350 degrees for 15 to 20 minutes until lightly browned. Allow to cool.
- 1 package Japanese silken tofu
- 16 oz can of pureed pumpkin
- 1tsp cinnamon
- 1/4 tsp nutmeg
- 1tsp vanilla extract
- 1 cup brown sugar
- 1/3 cup raw sugar
- 1/4 tsp ground cloves
- 1 TBS olive oil
- 1 tsp ground ginger
Preheat oven to 350. Place tofu in a blender or food processor. Blend until smooth. Next add the pumpkin and blend. Then add the cinnamon, nutmeg, vanilla, cloves, olive oil and ginger. Blend again. Pour filling into the crust and bake for 1 hour, or until it sets. Usually it’s a good idea to cover the exposed crust with tin foil so that it doesn’t burn. Cool the pie and serve as is or with a dollop of non-dairy whipped cream such as Truwhip and enjoy!
These dishes will make it easy to prepare a plant-based Thanksgiving dinner that the whole family will enjoy!
Michelle Harris is the host of Alive & Well with Michelle Harris, a national TV series promoting the wellness lifestyle. Michelle is one of the media’s leading lifestyle experts and is a frequent guest on TV shows, radio shows, magazine interviews, red carpets and live events. Michelle is also the co-founder of Animal Angels, a non-profit advocacy group where celebrities promote pet health and adoptions.
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.