9 Plant-Based Tips for a Memorable Thanksgiving Meal

What are some great plant-based easy appetizers for a crowd? 

We love a good snack board! Marinated olives, grapes, dried fruits, cashew-based cheeses and tofu-based dips with crackers or crostini; veggies with hummus (such as our zesty beetroot hummus), baked spinach-artichoke dip, and spiced roasted nuts are all delicious options. 

What is the key to making a really delicious vegan gravy? 

To get lots of good, hearty flavor into a plant-based gravy, we would start by roasting an onion, halved, a couple of smashed garlic cloves & 8 ounces of whole crimini mushrooms, tossed with olive oil, and roasted for 18-20 minutes at 400 degrees. In the meantime, in a medium stockpot, heat up 3 cups of vegetable broth, a couple of sprigs of rosemary, thyme, and sage, and bring it to a simmer over medium-low heat. Once the vegetables have been roasted off, add them to the pot of simmering vegetable broth. Let it all simmer together for at least 20 minutes. In a medium pan, heat 2 tablespoons of olive oil over medium-low heat. Sprinkle on 2 tablespoons of all-purpose flour, and using a whisk, mix the oil and flour together until there are no longer any dry spots. Heat for 1-2 minutes, or until the flour has been cooked off a bit. Start by ladling in 1 cup of the vegetable broth mix, and whisk vigorously to make sure the gravy is creamy and smooth. Add in the remaining cup of vegetable broth and continue to whisk. Bring it to a boil, and then reduce to low heat until it has thickened to your liking. Add in a tablespoon of soy sauce, and season with salt and pepper, to taste. 

I love mashed potatoes around the holidays - what’s a way to make them decadent and creamy without butter? 

One easy way of making really flavorful, creamy mashed potatoes is to cook the potatoes (I love Yukon Golds!) in a flavorful broth! I love cooking 1 pound of potatoes in a mix of 4 cups of vegetable broth (or enough to cover the potatoes), 1-2 cloves of garlic, a sprig of rosemary and either ½ cup of cashews or ½ cup of your favorite alternative milk (oat and coconut work well here). Bring to a boil and then lower to a simmer and cook for about 20-30 minutes (depending on the size of your potatoes), or until they are fork-tender. Reserve 1 cup of the cooking liquid, remove the rosemary, garlic and cashews and set aside. Strain the potatoes. Return to your pot and mash (or you can pass them through a ricer). Separately, combine 1 cup of the broth, the boiled cashews and garlic clove, and ½ tsp salt. Blend in a blender or food processor until the cashews and broth have formed a creamy sauce. Mix this mixture into the mashed potato mixture until a smooth, creamy consistency is reached. Garnish with some flaky sea salt and freshly cracked black pepper, to taste!

What’s a fun holiday cocktail to make for a crowd? 

If you live in a cold weather place, a mulled cider with lots of warming spices and bourbon is delicious. If you prefer something less sweet, I think a cold, bubbly beverage is great - some of my favorites are a gin & tonic with rosemary, lemon slices and juniper berries, or a glass of champagne garnished with lemon twist. For a non-alcoholic beverage, bubbly water with a splash of cranberry juice and garnished with a slice of blood orange is fun and festive.

How do you make a tofurkey really delicious? 

The key here is the seasoning and gravy to go with it (I personally think gravy is the most delicious part of any Thanksgiving feast!). A couple of ingredients that really help tofu or other vegan protein alternatives taste more savory and umami are soy sauce (or tamari), garlic, vegetable broth, mushrooms, and savory herbs like sage and thyme. It helps to use a combination of sugar and fat to encourage browning too, like a combination of olive oil and maple syrup, or your butter of choice and brown sugar.

I don’t like tofurkey/I can’t eat gluten - what is a good vegetarian/vegan main dish? 

We love a loaded stuffing! Whether it be cornbread, crusty gluten-free bread, or wild rice based, a hearty stuffing can be really versatile and easy, and is delicious paired with all of your favorite Thanksgiving sides! Here are our three favorite stuffing recipes.

What are some great plant-based holiday dessert recipes?

A lot of classic holiday flavors can easily be made plant-based! Apple-pear crumble, pumpkin pie made with coconut cream and cornstarch instead of evaporated milk, or pecan pie made with a mix of vegan butter, brown sugar, coconut milk, cornstarch and vanilla are all great twists on classic desserts! For something super quick and easy, melt your favorite chocolate in a microwave or double boiler, spread it out on a parchment or wax paper lined baking sheet, and top with your favorite toppings! We love orange zest, dried cranberries, flaky sea salt and toasted pumpkin seeds for a delicious and easy treat! 

What to do if you’re hosting guests who are both plant-based and omnivores?

I think a lot of people would agree that the best part of a holiday meal are the sides! Make sure there are plenty of delicious plant-forward sides such as a creamy mash, a green vegetable of some sort (whether roasted brussels, steamed green beans topped with crispy onions, or a hearty salad), an orange vegetable (whether mashed sweet potatoes with citrus & topped with pecans, roasted kabocha squash), and a really bright and tangy cranberry sauce. 

How to navigate being a guest that brings your own plant-based meal/dishes to Thanksgiving?

Plant-based doesn’t need to be polarizing! Just focus on bringing something delicious and satisfying and plan on sharing - no need to even mention that it’s plant-based and I think you’ll find that most people will love it!

‍