Quick Take
If this is your first whole food plant-based Thanksgiving you may be wondering just what the hey your dinner table will look like this year. Good news: a WFPB Thanksgiving can be just as decadent as the one you grew up with thanks to our free WFPB Thanksgiving menu. Minus the turkey (and the cholesterol), your plant-based Thanksgiving will look similar to the classic menu — and taste a lot like it, too.
These simple plant-based recipes are all WFPB, oil-free, gluten-free optional, high fiber, high protein, and out of this world delicious.
Choose one recipe, or dive into the full FREE WFPB Thanksgiving menu this holiday season!
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Your Free WFPB Thanksgiving Menu
Apple Sage StuffingVegan Gravy
Dairy-Free Garlic Mashed Potatoes
Brussels Sprout Salad
Pearled Onions and Peas
Refined Sugar-Free Cranberry Sauce
No-Bake WFPB Pumpkin Pie
Simple Plant-Based Recipes for Thanksgiving
Apple Sage Stuffing
Ingredients:
1 cup of chopped celery1 chopped apple
1 onion, chopped
2 cloves of garlic, minced
4 cups of chopped stale whole grain bread (or GF!)
1 TBS of ground flaxseed
2+ cups of veggie broth
2 teaspoons of apple cider vinegar
1 teaspoon of sage
2 teaspoons of parsley
Sea salt and ground pepper to taste
Optional: mix in 1/2 a cup of your mashed potatoes
Instructions:
- Mix together your flaxseed with 3 Tablespoons of warm veggie broth and let sit
- Saute onions and garlic in a little veggie broth until onions begin to soften. Add more veggie broth to prevent sticking.
- Add celery, apples, and spices and cook until celery begins to soften.
- Add vinegar, flaxseed mix, apple cider vinegar, and 1 cup of veggie broth.
- Optional: Mix in mashed potatoes for a moister stuffing.
- Fold in chopped bread until mixed thoroughly. Add more veggie broth if desired and pour into a baking dish.
- Bake on 350 until the top begins to crisp (about 40 minutes)
WFPB Vegan Gravy
Ingredients
2 onions, sliced into half moons2 cloves of garlic, minced
½ a cup minced celery
½ a cup of minced carrots
2 Tablespoons of low sodium Tamari
4 cups of low sodium veggie broth
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/4 teaspoon of ground thyme
¼ cup of chopped walnuts (soaked until soft and strained)
¼ cup chopped walnuts (not soaked)
Fresh ground black pepper to taste
Instructions:
- Saute onions, garlic, celery and carrots in a splash of veggie broth over medium heat until soft.
- Once onions start sticking to pan, add 2 cups of the veggie broth (and scrape the bottom to deglaze)
- Then add tamari, garlic powder, onion powder, thyme, black pepper and your unsoaked walnuts.
- Let cook for 10 minutes and meanwhile, blend soaked walnuts with enough veggie broth to cover until creamy.
- Then, add ½ of your onion mixture to the blender and blend until creamy.
- Pour blended walnut mixture back into onion mixture and stir reduce until it reaches your desired consistency.
Dairy-Free Garlic Mashed Potatoes
Ingredients:
3 cups of diced Yukon gold potatoes
3 cups of diced russet potatoes
3 cups of red diced potatoes
3 Tablespoons of nutritional yeast
5 cloves of garlic, minced
½ an onion, diced
½-1 1/2 cups of non-dairy milk
½ a cup of veggie broth
¼ a cup of chopped chives
¼ a cup of cashews, soaked
Sea salt and pepper to taste
Instructions:
- Boil the potatoes until soft.
- Saute garlic and onion in a veggie broth until soft.
- Blend cooked garlic and onion with your non-dairy milk, soaked cashews, nutritional yeast, and salt and pepper until creamy.
- Mix into potatoes, and mash until you’ve reached your desired consistency.
- Top with chopped chives, and freshly ground pepper.
Brussels Sprouts Salad
Ingredients:
5 cups of shredded Brussels sprouts
5 cups of chopped lettuce
¾ cup of walnuts
¼ cup of unsweetened dried cranberries
1 apple, diced
Salad dressing:
3 teaspoons of Balsamic
1 teaspoon of mustard
2 teaspoon of maple syrup or date syrup
Instructions:
Mix dry ingredients together then drizzle with salad dressing, toss and let sit. Add more dressing if desired.
Pearled Onions and Peas
Ingredients:
1 bag of frozen pearled onions
1 bag of frozen peas
¼ a cup of soaked raw cashews
1 teaspoon of apple cider vinegar
1 teaspoon of garlic powder
1 teaspoon of onion powder
½ a teaspoon of maple or date syrup
A tiny sprinkle of nutmeg
¼ teaspoon of white pepper (sub black pepper)
2 Tablespoons of nutritional yeast
½ -1 cup of veggie broth
Sea salt to taste
Instructions:
- Microwave peas and onions until defrosted.
- Blend all other ingredients in a high speed blender until smooth. Use just enough veggie broth to cover cashews by ½ an inch.
- Mix cream mixture into veggies and enjoy.
Refined Sugar-Free Cranberry Sauce
Ingredients:
2 cups of raw cranberries
1/3 cup of maple syrup or date syrup (Try ¼ cup if you like your relish extra tart)
1 whole navel orange, peel and all
Instructions:
- Cut the orange into eighths
- Combine the cranberries, maple syrup and orange in a food processor and process until you’ve reached a relish texture (slightly finer than salsa)
- Enjoy next to your holiday favorites!
No-Bake WFPB Pumpkin Pie
Ingredients
No-Bake Pumpkin Pie Crust:
1 ¼ cup of walnuts
1 ¼ cup of pecans
1 dozen of dates (pitted)
1 pinch of sea salt
No-Bake Pumpkin Pie Filling:
1 can of pureed pumpkin (ingredients: pumpkin)
1 can of coconut milk
1 TBS of maple syrup or date syrup
1 TBS of ground chia seed
1 TBS of pumpkin spice
1 TBS of cinnamon
1 pinch of sea salt
Instructions:
- In a food processor, blend together walnuts, pecans, dates and a pinch of sea salt (you can substitute any nut you like)
- Line a pie dish with the crumble, and press into a crust
- In a blender or food processor, blend pumpkin puree, coconut milk, maple syrup, ground chia seed, pumpkin spice, cinnamon, and a pinch of sea salt
- Pour pumpkin mixture into the pie crust
- Chill overnight and enjoy chilled!
Happy Holidays!
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