Thanksgiving and the holiday season are all about gathering loved ones and celebrating over delicious food. But what if your table is plant-based? Hosting a plant-based feast can be both inclusive and indulgent, proving that you don’t need meat or dairy to create a memorable meal. Here’s your guide to planning a plant-based holiday feast that will delight vegans and non-vegans alike.
1. Set the mood with plant-based appetizers
Kick off the feast with appetizers that are as stunning as they are tasty:
- stuffed mushrooms: fill mushrooms with a mixture of breadcrumbs, garlic, spinach, and nutritional yeast for a savory bite. Grill them until the top turns golden. You can add vegan cheese on top too.
- charcuterie board: assemble a colorful platter with plant-based cheeses, hummus, roasted nuts, and fresh fruits like figs and grapes.
- (butternut squash) soup shooters: serve creamy soup in small glasses for an elegant start. Add cheese crisps and herbs to decorate.
2. Show-stopping main dishes
Your main course can be the centerpiece of the table:
- vegan wellington: wrap a mix of mushrooms, walnuts, and herbs in puff pastry for a flaky, hearty dish.
- stuffed squash: roast squash halves and fill them with quinoa, cranberries, pecans, and fresh herbs.
- jackfruit pot pie: create a comforting pot pie with jackfruit and plant-based cream in a golden crust. Find the recipe down below.
3. Classic sides with a plant-based twist
Sides can steal the show with these creative takes:
- garlic mashed potatoes: use plant-based butter and cashew cream for silky potatoes.
- vegan gravy: pair your mashed potatoes with a rich gravy made from mushrooms and vegetable broth.
- green bean almondine: toss green beans with toasted almonds and a splash of lemon for a light yet flavorful dish.
- cranberry-orange relish: add a fresh, tangy twist to this holiday staple. Find the recipe here.
4. Decadent plant-based desserts
End the meal on a sweet note:
- pumpkin pie: make a vegan version with coconut milk and an almond flour crust.
- chocolate avocado mousse: whip up a creamy, indulgent mousse with ripe avocados, cocoa powder, and maple syrup.
- apple crisp: top baked spiced apples with a crunchy oat crumble and serve with vegan vanilla ice cream.
5. Tips for a festive and inclusive gathering
- plan ahead: test recipes in advance to ensure they meet your expectations.
- label dishes: clearly mark plant-based options so guests know what to try.
- embrace variety: include dishes with diverse flavors and textures to satisfy all palates.
- welcome contributions: encourage guests to bring their favorite plant-based dish.
Hosting a plant-based Thanksgiving or holiday feast is an opportunity to showcase how delicious and satisfying plant-based eating can be. With thoughtful planning and creativity, your feast will be a celebration of flavors, inclusivity, and togetherness. Happy holidays!
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Jackfruit pot pie
For the filling:
2 tbsp olive oil or vegan butter
1 small onion, diced
2 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
2 cups young green jackfruit (canned in water or brine, drained, and shredded)
1 cup frozen peas
2 tbsp all-purpose flour (or gluten-free flour)
1 1/2 cups unsweetened plant-based milk (almond, soy, or oat)
1 cup vegetable broth
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
For the crust:
1 pre-made vegan puff pastry or pie crust (store-bought or homemade)
Instructions
1. Preheat the oven
Preheat your oven to 400°F (200°C).
2. Prepare the filling
Heat olive oil or vegan butter in a large skillet over medium heat.
Add onion, garlic, carrots, and celery. Sauté until the vegetables are tender (5–7 minutes).
Stir in the shredded jackfruit and cook for an additional 5 minutes.
Sprinkle the flour over the mixture and stir well to coat. Cook for 2 minutes.
Gradually add plant-based milk and vegetable broth, stirring constantly to avoid lumps.
Add thyme, rosemary, salt, and pepper. Simmer for 8–10 minutes until the sauce thickens. Stir in the peas and remove from heat.
3. Assemble the pot pie
Pour the jackfruit filling into a pie dish or casserole dish.
Roll out the puff pastry or pie crust and lay it over the filling, trimming any excess. Seal the edges by pressing down with a fork.
Cut a few small slits in the crust to allow steam to escape.
4. Bake
Place the pot pie in the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and puffed.
5. Serve
Let the pot pie cool for 5 minutes before serving. Pair with a crisp green salad or your favorite holiday sides.
Pro tip:
If you prefer individual servings, use small ramekins or oven-safe bowls for mini pot pies. Adjust baking time to 20–25 minutes.
Cranberry-orange relish
Ingredients
12 oz (340 g) fresh or frozen cranberries (thawed if frozen)
1 large orange (preferably organic, since the peel is used)
1/2 cup granulated sugar or maple syrup (adjust to taste)
1 small apple (optional, for extra sweetness and texture)
1/4 cup chopped pecans or walnuts (optional, for crunch)
Instructions
1. Prep the orange
Wash the orange thoroughly. Cut it into quarters, removing any seeds.
Leave the peel on, but trim off any thick white pith to prevent bitterness.
2. Blend the relish
In a food processor, combine the cranberries, orange quarters, and sugar (or maple syrup).
If using, add the chopped apple for extra sweetness and texture.
Pulse the mixture until it reaches a coarse consistency. Avoid over-processing; the relish should have some texture.
3. Adjust sweetness
Taste the relish and add more sugar or maple syrup if needed, pulsing briefly to mix.
4. Optional add-ins
Stir in chopped pecans or walnuts for added crunch, if desired.
5. Chill and serve
Transfer the relish to a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled as a bright, zesty side dish or condiment.
Pro tip:
Make the relish a day ahead to let the flavors deepen. It stores well in the fridge for up to 5 days.
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