Turkey for Thanksgiving? That’s sooo 1621! While carnivores and traditionalists may disagree, contemporary Thanksgiving dinners can consist of vegetarian, pescatrian, vegan, and even cheagan options (and, yes; the latter is a cheating vegan).
The Pilgrims may not have had a Whole Foods or produce stand on every street corner; today, however, we’re a bit more fortunate. If eating turkey (or other animal products) doesn’t resonate with your moral, ethical, wellness, or any other personal values, relax. I’ve got you covered with a few simple steps to create a vegan Thanksgiving celebration.
Soup
Orange certainly is the new black! Great vegan soups include pumpkin bisque, butternut squash, acorn squash, or creamy carrot. Try one of these Thanksgiving-worthy vegan soup recipes:
Salad
This one is easy. As Fit Chef Katy advises, just include one of each of the following for the perfect salad:
- a nut
- a (vegan) cheese
- greens (think arugula, spinach, or Belgian endive)
- a fruit (cranberries, figs, or dates are perfect for the holiday)
You can substitute fruit with red and golden beets for a vibrant splash of fall color. For great vegan cheeses, try Daiya; their cheeses are soy-free, diary-free, and gluten-free. My husband and I have been enjoying vegan pizza made with Daiya cheese and our taste buds don’t know the difference (hmm, perhaps a lazy-vegan Thanksgiving option?).
Recipe: Balsamic Dressing
For a quick, affordable, and easy salad dressing, enjoy Fit Chef Katy’s balsamic dressing recipe:
Ingredients
- 1/2 cup extra virgin olive oil (USDA organic)
- 1/2 cup balsamic vinegar
- 1/4 cup agave syrup or honey (not for beegans — those who don’t eat bee products)
- 1 tablespoon whole grain Dijon mustard
- Salt
- Pepper
Directions
- Put oil, balsamic vinegar, syrup, and mustard in a jar with a lid.
- Secure and shake diligently until well combined.
- Add salt and pepper to taste.
Veggies
If toasted tempeh or Tofurkey isn’t your thing, think nuts, spices, and fall harvest and nightshade vegetables. Packed with nutrients, you can get creative here with eggplant, winter squash, sweet potatoes, green beans, roasted asparagus, cauliflower mashed potatoes, Brussels sprouts, or grilled artichoke hearts … and the list goes on. Enjoy these healthy recipes:
A Sustainable Toast
Give thanks and a toast to health with seven sustainable wines and spirits. Or, try the following recipe for Pumpkin Spiced Mule using VEEV — a wheat based spirit consisting of 100 percent natural ingredients (including acai).
Recipe: Pumpkin Spiced Mule
Ingredients
- 2 ounces VEEV spirit
- 1/4 ounce Monin Pumpkin Spice Syrup
- 1/4 ounce fresh lime juice
- Top with 2 ounces ginger beer
Directions
- Add VEEV and pumpkin spice syrup to cocktail shaker with ice and shake.
- Pour ingredients into a Mason jar and top with ginger beer.
- Garnish with fresh ginger slice.
The Kiddos
- Make a kids-only menu item: A fun way to get kids involved and excited about Thanksgiving dinner is to have them make a dish solely for themselves. Try a low-stress, minimal ingredient recipe like Baked Apples from Juicy Juice. End result: a seasonal and healthy dessert or side just for kids.
- Serve festive drinks for the kids, too: Let the little ones sip on a glass of apple cider, a warm Holiday Cheer punch, or set up a DIY drink station with healthy options so they can make something special for themselves. Help kids combine half juice, half sparkling water and add an easy fruit garnish.
Dessert Time
According to Yahoo! Health, the Starbucks Pumpkin Spice Latte has great flavor but also packs a fat, sugar, and calorie filled punch. In fact, a 16-ounce “grande” pumpkin spice latte, made with 2 percent milk and topped with whipped cream, contains 380 calories, 14 grams of fat, and 12 teaspoons of sugar (50 grams) – yikes!
Instead, try a healthy pumpkin spice smoothie that delivers fall flavors with a high nutritional punch. Whip up this smoothie, then snuggle up in some blankets by a fire, read a good book, and watch the leaves change into beautiful fall colors.
Recipe: Pumpkin Spice Smoothie
Ingredients (serves 4)
- Frozen bananas
- 3/4 cup pumpkin puree (organic)
- 2 teaspoons pumpkin spice (1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves)
- 2 teaspoons vanilla
- 2 to 2 1/2 cup almond milk (more or less)
- Optional: 8 scoops of OsoLean and 4 scoops of NutriVerus to add an extra nutritional punch.
Directions
- Combine all ingredients in a blender and mix until smooth.
- Add almond milk until the mixture is a creamy consistency.
- Pour into four glasses and enjoy!
If smoothies aren’t your thing, try this guilt-free, gluten-free recipe: Autumn Spice Cupcakes with Coconut Cream Frosting.
Happy Thanksgiving!
Originally published on November 18, 2015, this article was updated in November 2019.