Bring Something New to the Table with These Plant-Based Thanksgiving Recipes

Thanksgiving is all about connecting with loved ones, celebrating gratitude, and of course, feasting on all the fixings. Plant-based dishes don’t typically play a starring role in the classic spread—but why not make this the year you start a new tradition? 

The centerpiece of most Thanksgiving meals is, of course, turkey, and many classic sides are heavy on the butter and dairy. This holiday menu includes three plant-based Thanksgiving recipes, including a clever stand-in for the main dish (a surprisingly elegant whole roasted cauliflower) and two familiar sides that just so happen to be vegan.

It’s who’s around the table that really matters, but these plant-based Thanksgiving recipes will ensure there’s something on the table for everyone to enjoy.

The Centerpiece: Whole Roasted Cauliflower w/ Vegan Herb Gravy

Active time: 20 minutes 

Total time: 1 hour 20 mins

Ingredients

For the cauliflower:

4–5 tablespoons Nutiva Organic Vegan Ghee

2 teaspoons minced fresh thyme (or ½ teaspoon Thrive Market Organic Thyme) 

2 teaspoons minced fresh rosemary (or ½ teaspoon Thrive Market Organic Rosemary)

2 teaspoons minced fresh sage (or ½ teaspoon Thrive Market Organic Sage)  

1 clove garlic, grated or pressed

1 large head cauliflower, leaves removed  

3 shallots, thinly sliced 

Salt, to taste

Gravy, for serving (see recipe below)

Instructions

Preheat oven to 350 degrees F. In a small bowl, combine melted ghee, herbs, and garlic. Place whole head of cauliflower on a large baking sheet. Coat the cauliflower in the ghee mixture. 

Scatter sliced shallots in the bottom of a large baking dish or dutch oven. Place the prepared cauliflower on top. Drizzle any remaining ghee over everything and season with salt.

Place the cauliflower into the oven and roast until golden brown, about one hour. If the cauliflower is not browned at the 1-hour mark, roast another 15 minutes. 

Remove the cauliflower from the oven, reserving shallots and any browned bits from the bottom of the pan and setting aside for the gravy. Carve the cauliflower into wedges to serve.

For the vegan herb gravy:

Active time: 10 minutes 

Total time: 35 minutes  

Ingredients 

Reserved cooked shallots from cauliflower

1/2 cup white wine  

2 cups vegetable stock  

1 tablespoon Thrive Market Organic Coconut Aminos

1/4 cup Thrive Market Organic All-Purpose Flour

Salt, to taste

Instructions 

In a saucepan over medium-low heat, combine reserved shallots and white wine. Simmer until wine is evaporated. 

Add vegetable stock and flour, then simmer for another 15 minutes until thickened. Strain out solids with a fine mesh sieve and return the gravy to the saucepan. Add coconut aminos, then salt to taste. Serve with cauliflower and sides.

The Classic Side: Chestnut and Mushroom Stuffing Recipe

Active time: 20 minutes

Total time: 1 hr 20 minutes  

Ingredients 

Organic Extra Virgin Olive Oil Spray

3 tablespoons Nutiva Organic Vegan Ghee

1 tablespoon Thrive Market Organic Extra Virgin Olive Oil 

1 onion, diced 

3 stalks celery, diced  

1 cup sliced mushrooms of choice (try shiitake or maitake)

2 links of vegan sausage, crumbled (try Beyond Meat Beyond Dinner Sausage, Sweet Italian)

1/2 cup chopped chestnuts 

2 teaspoons fresh minced sage (or ½ teaspoon Thrive Market Organic Sage)  

3-4 stems fresh thyme leaves

1 tablespoon Thrive Market Organic Ground Flaxseed 

3 cups stale sourdough bread, cubed 

3 cups stale cornbread, cubed 

3 cups vegetable stock 

Salt, to taste

Instructions

Preheat oven to 350 degrees F. Coat a 13×9” baking dish with olive oil spray. 

Combine buttery spread and olive oil in a large saute pan and turn the heat to medium-high. Add onion, celery, mushrooms, and vegan sausage. Saute until the onions and mushrooms start to caramelize and sausage is cooked through. Season with salt. 

Add chestnuts and herbs to the pan and saute for a few more minutes. Sprinkle ground flaxseed over the mixture and turn off the heat. 

In a large bowl, combine sourdough and cornbread cubes with the contents of the saute pan. Add the vegetable stock and toss the mixture to combine. Season with a big pinch of salt and pour into the prepared baking dish.

Cover the baking dish with foil and bake for 35 minutes. Remove the foil and cook for an additional 15 minutes, until stuffing is golden brown on top.  

The Veggie Dish: Vegan Green Bean Casserole Recipe

Active time: 15 minutes 

Total time: 1 hour 

Ingredients 

1 pound haricots verts or green beans, trimmed

4 cloves garlic, minced 

1 tablespoon Thrive Market Organic Extra Virgin Olive Oil  

1 cup mushrooms, sliced (try shiitake or cremini) 

2 tablespoons Thrive Market Organic Corn Starch  

1/2 cup vegetable stock 

1/2 cup non-dairy milk of choice (try Thrive Market Organic Almond Beverage, Unsweetened)

2 teaspoons Thrive Market Organic Coconut Aminos  

For crispy shallots:*

4 shallots, thinly sliced 

1/4 cup Thrive Market Organic All-Purpose Flour  

2 cups Thrive Market Organic Canola Oil (or other high-heat cooking oil)

Salt, to taste

*If you prefer not to make your own crispy shallots, try Lars Organic Gluten-Free French Fried Onions (coming soon!)

Instructions

Bring a small saucepan of water to a boil. Add 2–3 tablespoons of salt. Add the green beans and cook for 2 minutes, then drain and submerge in ice water to stop the cooking. Drain beans on paper towels and set aside. 

Add 1 tablespoon olive oil to a saute pan and heat to medium-high. Add garlic and  mushrooms and cook, stirring regularly, until they start to brown. Add the vegetable stock, non-dairy milk, corn starch, and coconut aminos and continue to cook, stirring, until thick and bubbly (about 15 minutes). Season to taste.

Meanwhile, make the crispy shallots: Toss shallots with flour and set aside. In a pot with high sides, heat oil to 275 degrees F. Add shallots and stir constantly, until shallots turn golden brown and crispy, about 10 to 15 minutes. Remove and drain on paper towels, then season with salt. 

To serve, reheat green beans in a sauté pan, then arrange on a platter. Pour mushroom sauce over the green beans, then top with crispy shallots or French fried onions before serving.

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