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Article: THANKSGIVING | Plant-Based Plethora

THANKSGIVING | Plant-Based Plethora

THANKSGIVING | Plant-Based Plethora

Thanksgiving is an all day event in many households, sometimes longer. Aside from a great excuse to flex our culinary skills, it is all about visiting with loved ones, being thankful for all we are blessed with, and mindfully sharing kindness. We want to bring some kindness to the plate with this plant based, vegan Thanksgiving feast brought to us by our favourite cook Dana, the Minimalist Baker.

Before you dive right in, read through every recipe to review cook times, steps that may need to be done the day before, and ingredients for the big day. As you read, make notes to get your shopping list on the go. Planning may not be the fun part, but it is a small step and will save you time in the end! Pay close attention to the seasonings required, as some may not be in your everyday pantry. There is usually a general savoury theme throughout Thanksgiving, so lots of recipes will want things like fresh sage and thyme. Make sure you get enough! And pumpkin pie spice, or at least the mixture of spices needed for it. They will surely find their way into other Fall recipes.

The below list will get you started on your shopping. A few things you should have on hand in larger quantities, as more than one will be required in multiple recipes, and in many vegan recipes in general.

  • Coconut Oil
  • Vegan Butter
  • Onions
  • Garlic
  • Maple Syrup (or other vegan unprocessed vegan sweetener)
  • Broth Starter (cubes or paste)
  • Almond Milk (unsweetened plain)
  • Flaxseed
  • Lentils

Pro-tip: The day-of is always a mash of juggling oven space, being a fantastic host, and trying to do dishes as you go so you don’t leave the whole kitchen a disaster. Review your menu a few days ahead and make a list of any prep work you can do before. Things like chopping vegetables, preparing spice mixtures, even making a few full dishes in advance. It will save you some sanity!

Dive into these delectable dishes for a homemade Thanksgiving that your conscience and your body will feel good about.


Creamy Fall Soup (1hr 30 mins)

Warm up the tummy and the appetite with this rich, root vegetable soup. Dana gives you directions on how to prepare Acorn Squash Bowls if you really want to go all out!

Main Event

Vegan Pot Pies (1HR)

Every guest will get a tasty little pot all to themselves. Don’t be deterred by the intimidating idea of making pastry. This recipe has a great alternative for a pie topper: Vegan Biscuits! These you could easily make the day ahead, left unbaked and ready for topping. Or, as suggested, the whole mix could be made the day before and then popped into ramekins 30 minutes before serving.


Simple Vegan Stuffing (1HR 45 Mins)

Green lentils pack protein into this popular side dish. Pair with Vegan Mushroom Gravy for some extra sauciness.


Best Damn Vegan Mashed Potatoes (40 Mins)

There is really not much to be said about a decadent serving of creamy mashed potatoes. Dana ups the flavour game in this recipe with roasted garlic mixed into a velvety yukon gold mash.

Simple Vegan Dinner Rolls (1HR 20 Mins)

Perfect for sopping up delicious sauces and the leftovers are great for making tasty little sandwiches or snacks.



Vegan Gluten-Free Pumpkin Pie (2HRs)

Nothing beats finishing off a holiday meal with a slice of sweet Pumpkin Pie. We highly recommend following Dana’s suggestion of serving each slice with a dollop of Coconut Whipped Cream. Soooo delish!

Our mouths are watering! We hope everyone has a fantastic Thanksgiving with full bellies and full hearts!

We’d love to see pictures of your culinary creations! Send them to us or tag us at

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