Plant-Based Recipe Ideas for Your Thanksgiving Feast

Looking for plant-based vegan recipes to share with family and friends this Thanksgiving? I’ve got you covered! 

Last week I posted 5 vegan Thanksgiving feasts you can pick up or have delivered straight to your door but if you’re more of a “homemade” kinda person and want to make your Thanksgiving meals from scratch, here are some great plant-based meal options you can incorporate into your Thanksgiving dinner plan. 

*This post contains some affiliate links. I earn a small commission if you shop through my links. This is at no cost to you but it does help to support my blog and mission to inspire others to a healthy, happy and compassionate lifestyle.

The Centerpiece: whole roasted cauliflower w/ vegan herb gravy

Yield: 1 whole cauliflower (about 4-6 servings)
Active time: 20 minutes 

Total time: 1 hour 20 mins


For the cauliflower:

4–5 tablespoons Nutiva Organic Vegan Ghee
2 teaspoons minced fresh thyme or ‘poultry’ blend (thyme, rosemary, sage) 
2 teaspoons minced fresh rosemary or ‘poultry’ blend (thyme, rosemary, sage) 
2 teaspoons minced fresh organic sage or ‘poultry’ blend (thyme, rosemary, sage)
1 clove garlic, grated or pressed
1 large head cauliflower, leaves removed  
3 shallots, thinly sliced 
Himalayan or sea salt to taste
Gravy for serving (see recipe below)


Preheat oven to 350 degrees F. In a small bowl, combine melted ghee, herbs, and garlic.
Place the 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  


Reserved cooked shallots from cauliflower
1/2 cup white wine  

2 cups vegetable stock  
1 tablespoon organic coconut aminos
1/4 cup organic all-purpose flour or gluten-free
Himalayan or sea salt to taste


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


Organic extra-virgin olive oil spray
3 tablespoons Nutiva Organic Vegan Ghee
1 tablespoon 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 Beyond Meat Beyond Sausage, Sweet Italian or vegan sausage of choice, crumbled 
1/2 cup chopped chestnuts

2 teaspoons fresh organic sage or ‘poultry’ blend (thyme, rosemary, sage)
3-4 stems fresh thyme leaves
1 tablespoon organic ground flaxseed 
3 cups stale sourdough bread, cubed 
3 cups stale cornbread, cubed 3 cups vegetable stock 
Himalayan or sea salt to taste


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 the stuffing is golden brown on top.  

The Veggie Dish: vegan green bean casserole recipe

Active time: 15 minutes 
Total time: 1 hour


1 pound haricots verts or green beans, trimmed
4 cloves garlic, minced 
1 tablespoon organic extra virgin olive oil 
1 cup mushrooms, sliced (try shiitake or cremini) 
2 tablespoons cornstarch 
1/2 cup vegetable stock 
1/2 cup non-dairy milk of choice 
2 teaspoons coconut aminos  

For crispy shallots:*

4 shallots, thinly sliced 
1/4 cup all-purpose flour  
2 cups canola oil (or other high-heat cooking oil such as sunflower or sesame oils)
Himalayan or sea salt to taste

*If you prefer not to make your own crispy shallots, try these.  


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 fried onions before serving.

*Recipes and food images are taken from Thrive Market

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