Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (2024)

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Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (1)Best Health

    Have a vegan guest? Ready to try a full-blown meatless feast? These plant-based Thanksgiving recipes will satisfy everyone—yes, even meat-eaters.

    Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (2)

    Image Credit: Joshua Zuckerman

    The Best Health team joined President’s Choice for a Thanksgiving feast featuring the brand’s plant-based offerings. Chef Craig Harding (executive chef at Toronto hotspots La Palma and Constantine) used the products to create an entire vegan meal with dishes as irresistible as La Palma’s infamous 100-layer lasagna. From a vegan rendition of Beef Wellington to plant-based gravy, his recipes ensure you won’t miss any traditional Thanksgiving eats.

    (Psst: Check out this list of vegan celebrities.)

    Delicata Squash and Kohlrabi Salad with Creamy Cashew Dressing

    Makes: 8 servings
    Prep time: 15 minutes
    Cook time: 30 minutes
    Ready in: 45 minutes

    Golden delicata squash, leafy green kale and ruby pomegranate seeds make a stunningseasonal side salad that lends rich colour to any harvest table. With the added steps of roastingand blanching the vegetables, this recipe is a little more laborious than your average baggedlettuce – but our creamy plant-based cashew dip is the starting point for an ultra-easythree-ingredient dressing, delivering the taste of homemade and the simplicity of store-bought.

    Per serving:100 calories, fat 8g (1 g of which is saturated), sodium 115 mg, carbohydrate 8 g,fibre 3 g, sugars 3 g, protein 2 g


    • 1 delicata squash
    • 1/4 cup (60 mL) olive oil
    • 1/4 tsp (1 mL) each salt and black pepper
    • 1 cup (250 mL) diced peeled kohlrabi
    • 1 tub (200 g) PC® Plant-Based Cucumber Dill Cashew Dip
    • 1 lemon, juiced
    • 8 cups (2 L) chopped stemmed kale
    • 1/2 cup (125 mL) pomegranate seeds
    • Half jalapeño pepper, thinly sliced
    • 2 tbsp (30 mL) chopped fresh dill
    • 2 tbsp (30 mL) toasted sesame seeds


    1. Preheat oven to 425°F (220°C). Trim and halve squash lengthwise. Scrape out seeds. Slicecrosswise into 1/2-inch (1 cm) thick half-moons. Toss together squash, 2 tbsp oil, salt and blackpepper on parchment paper–lined baking sheet. Arrange in even layer. Roast, turning halfwaythrough, until tender and golden, about 30 minutes.
    2. Meanwhile, bring saucepan of water to a boil. Add kohlrabi; cook 1 to 2 minutes. Drain.Transfer to bowl of ice water. Drain well.
    3. Meanwhile, whisk together cashew dip, lemon juice and remaining 2 tbsp oil in bowl until smooth.
    4. Toss kale with 1/3 cup dressing in large bowl until kale is coated and tender. Add squash,kohlrabi, pomegranate seeds, jalapeño pepper and dill; gently toss to combine, addingadditional dressing, if needed to coat. Reserve any remaining dressing for another use. Sprinklesalad with sesame seeds. Serve immediately.

    Chef’s Tip: The skin of delicata squash is more delicate and tender compared to other wintersquash varieties, so there’s no need to peel the veggie before roasting.

    Looking for another plant-based appetizer? Try our Vegan Tzatziki Sauce.

    Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (4)

    Image Credit: Geoff George

    Celery Root and Pear Soup with Roasted Red Pepper Cashew Crostini

    Makes: 8 to 10 servings
    Prep time: 20 minutes
    Cook time: 1 hour, 10 minutes
    Ready in: 1 hour, 30 minutes

    Sweet, juicy pears and celery root, a starchy root vegetable that tastes like a hybrid betweencelery and parsley, are the base of this silky-smooth starter soup. It features our rich and savoury vegan chicken-flavoured broth and milky coconut-based kefir, which gives this soup itscreamy consistency and tangy finish.

    Per serving: 210 calories, fat 9 g (1.5 g of which is saturated), sodium 840 mg,carbohydrate 29 g, fibre 4 g, sugars 9 g, protein 5 g


    • 7 cups (1.75 L) cubed peeled trimmed celery root (about 2 small)
    • 3 cups (750 mL) cubed cored peeled Bartlett pears (about 4)
    • 1/4 cup (60 mL) olive oil
    • 1 tsp (5 mL) salt
    • 1/2 tsp (2 mL) black pepper
    • 2 onions, chopped
    • 1/2 tsp (2 mL) each cinnamon and nutmeg
    • 1/4 tsp (1 mL) ground ginger
    • 6 cups (1.5 L) PC® Plant-Based Chickenless Broth
    • Half baguette, trimmed and cut diagonally into 1/2-inch (1 cm) thick slices
    • 1/3 cup (83 mL) PC® Plant-Based Roasted Red Pepper Cashew Dip
    • 1 cup (250 mL) PC® Plant-Based Kefir Dairy-Free Probiotic Fermented Coconut Milk


    1. Preheat oven to 400°F (200°C). Toss together celery root, pears, 2 tbsp oil, 1/2 tsp salt andpepper on parchment paper–lined baking sheet. Arrange in single layer. Roast, stirring halfwaythrough, until tender and golden, about 40 minutes.
    2. Heat remaining 2 tbsp oil in large saucepan over medium-high heat; cook onions, stirring often, until softened, 4 to 5 minutes. Add cinnamon, nutmeg, ginger and remaining 1/2 tsp salt;cook, stirring, until fragrant, 4 to 5 minutes.
    3. Add celery root, pears and broth; bring to a boil. Reduce heat to medium; simmer,uncovered, 20 minutes.
    4. Meanwhile, arrange oven rack in top third of oven. Preheat broiler. Arrange baguette sliceson foil-lined baking sheet. Broil, turning halfway through, until golden and crispy, 4 to 6 minutes.Let cool completely. Spread 1 tsp cashew dip onto each crostini.
    5. Purée soup using immersion blender until smooth. Stir in kefir until combined. Ladle intoserving bowls. Serve with crostini on the side.

    Chef’s Tip: Shake the kefir well before measuring and let it stand at room temperature beforestirring into the hot soup.

    Also, try our Vegan Broccoli Soup.

    Mushroom and Chickenless Chicken Wellington

    Serves: 8
    Prep time: 30 minutes
    Cook time: 1 hour, 30 minutes
    Ready in: 2 hours

    Layer PC® Plant-Based Chickenless Breasts with meaty portobello mushrooms, sautéedspinach and savoury-sweet caramelized onions in flaky puff pastry for this vegan take on aholiday classic. Be sure to thaw the Chickenless Breasts in the fridge overnight and not at roomtemperature.

    Per serving (1/8 of wellington and 3 tbsp gravy): 510 calories, fat 33 g (7 g of which issaturated), sodium 970 mg, carbohydrate 41 g, fibre 3 g, sugars 7 g, protein 12 g


    • ¼ cup (60 mL) olive oil
    • 3 onions, very thinly sliced
    • 1 tsp (5 mL) salt
    • 8 portobello mushroom caps
    • ¼ tsp (1 mL) black pepper
    • 2 cloves garlic, minced
    • 1 bag (300 g) PC® Organics Frozen Chopped Spinach 6038318014
    • 2 tbsp (30 mL) maple syrup
    • 2 tbsp (30 mL) dairy-free milk alternative, such as almond, coconut or soy milk
    • 1 sheet (425 g) frozen vegan puff pastry, thawed in fridge overnight
    • Half pkg (400 gpkg)frozen PC® Plant-Based Chickenless Breasts (2 breasts), thawed in fridgeovernight and sliced lengthwise into thirds 60383215095
    • Vegan Charred Gravy (recipe below)


    1. Preheat oven to 400ºF (200ºC). Heat 1 tbsp oil in large skillet over medium heat. Add onionsand ½ tsp salt; cook, stirring occasionally and adding water, 1 tsp at a time if necessary to prevent sticking, until golden and caramelized, about 45 minutes. Transfer to bowl. Set aside.
    2. Meanwhile, toss mushrooms with 2 tbsp oil and pinch each salt and black pepper onparchment paper-lined baking sheet. Arrange in single layer on sheet. Bake until tender, 25 to30 minutes. Set aside.
    3. Wipe out skillet used to cook onions; heat remaining 1 tbsp oil in skillet over medium heat.Add garlic; cook, stirring, until fragrant, about 1 minute. Add frozen spinach and remaining saltand black pepper; cook, stirring occasionally, until tender and heated through, 3 to 5 minutes.Transfer to colander; let cool slightly and squeeze out excess liquid. Set aside.
    4. Preheat oven to 375ºF (190ºC). Whisk maple syrup with milk alternative in small bowl. Setaside.
    5. Unroll puff pastry, leaving on paper; arrange with long edge parallel to work surface. Brush1-inch (2.5 cm) border of pastry with some of the maple syrup mixture. Arrange mushrooms insingle layer lengthwise down top third of pastry, overlapping slightly and leaving 2-inch (5 cm)border uncovered on all sides. Top mushrooms with chickenless breasts, spinach mixture andonions. Fold both long edges of pastry together to meet, overlapping slightly and pressing to adhere.
    6. Arrange, seam side down, on parchment paper-lined baking sheet. Pinch short ends ofpastry together to seal. Brush pastry all over with remaining maple mixture. Score diagonal linesinto top of pastry using sharp knife, being careful not to cut all the way through pastry.
    7. Bake until pastry is golden and instant-read thermometer inserted in centre reads 165°F(74°C), 35 to 40 minutes . Slice and serve with Vegan Charred Gravy.

    Chef’s Tip: Puff pastry is made using either butter or shortening, so check the ingredients list toensure the one you buy is shortening-based.

    Also, check out other vegan protein sources.

    Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (6)

    Image Credit: Shutterstock

    Vegan Charred Gravy

    Makes: 1½ cups
    Prep time: 10 minutes
    Cook time: 50 minutes
    Ready in: 1 hour

    Charring the vegetables adds rich, smoky flavour to this vegan gravy. Don’t worry about peelingthe onions or carrot – the skins add extra colour. Just give the vegetables a quick scrub before you add them to the pot.


    • 1 tbsp (15 mL) vegetable oil
    • 2 onions (skin-on), halved crosswise
    • 1 carrot (skin-on), halved lengthwise
    • 1 tsp (5 mL) tomato paste
    • 1/3 cup (83 mL) red wine
    • 1 pkg (1 L) PC® Plant-Based Chickenless Broth 060383216641
    • 2 bay leaves
    • 2 fresh thyme sprigs
    • 4 tsp (20 mL) cornstarch
    • ¼ tsp (1 mL) each salt and black pepper


    1. Heat oil in large saucepan over medium-high heat. Add onions and carrot, cut sides down;cook, turning once, until golden and lightly charred, about 10 minutes.
    2. Stir in tomato paste. Add wine, scraping up browned bits from bottom; cook until reduced byhalf, about 1 minute. Add broth, bay leaves and thyme; bring to a boil. Reduce heat to a simmer;cook uncovered until liquid is reduced by half, about 30 minutes.
    3. Strain through fine-mesh sieve. Wipe out saucepan; return sauce to saucepan and bring to asimmer over medium heat.
    4. Whisk cornstarch with 2 tbsp cold water in small bowl until smooth. Gradually whisk intosauce; return to a simmer. Cook, whisking often, until smooth and thick enough to coat back ofspoon, about 5 minutes. Season with salt and black pepper.
    Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (7)

    Image Credit: Shutterstock

    Citrus-Roasted Rainbow Carrots with Toasted Togarashi Seed Blend

    Makes: 8 servings
    Prep time: 15 minutes
    Cook time: 45 minutes
    Ready in: 1 hour

    A bed of creamy hummus sets the stage for this restaurant-worthy side veggie. Maple syrupbrings out the inherent sweetness in the carrots, while a medley of spices – including coriander,cumin, sumac and shichimi togarashi, a Japanese chili-flecked seasoning – adds lovely depthand warmth.

    Per serving: 180 calories, fat 12 g (1.5 g of which is saturated), sodium 200 mg, carbohydrate 17 g, fibre 4 g, sugars 8 g, protein 3 g


    • 1 pkg (907 g) PC® Organics Multicolour Carrots, trimmed and peeled
    • 2 tbsp (30 mL) each olive oil and maple syrup
    • 1 tbsp (15 mL) coriander seeds
    • 1 tsp (5 mL) cumin seeds
    • 1/2 tsp (2 mL) ground sumac
    • Pinch (0.5 mL) each salt and black pepper
    • Half orange, cut into 1/2-inch (1 cm) thick half-moons
    • Half grapefruit, cut into 1/2-inch (1 cm) thick half-moons and halvedcrosswise

    Toasted Togarashi Seed Blend:

    • 2 tbsp (30 mL) each sunflower seeds and sliced almonds
    • 2 tbsp (30 mL) coriander seeds
    • 1 tbsp (15 mL) unsalted raw pumpkin seeds
    • 1 tbsp (15 mL) olive oil
    • 1/4 tsp (1 mL) shichimi togarashi
    • Pinch (0.5 mL) each salt and black pepper


    • 1/2 cup (125 mL) PC® Organics Roasted Garlic Hummus Chickpea Dip and Spread
    • 1 tbsp (15 mL) each olive oil and fresh lemon juice
    • 2 tbsp (30 mL) each chopped fresh mint and cilantro
    • Half avocado, peeled, pitted and sliced (optional)


    1. Prepare carrots: Preheat oven to 400°F (200°C). Bring large pot of salted water to a boil. Addcarrots; cook 10 minutes. Drain well.

    2. Toss together carrots, oil, maple syrup, coriander, cumin, sumac, salt and pepper in largebowl until coated. Arrange in even layer on parchment paper–lined baking sheet. Top withorange and grapefruit slices. Roast, turning halfway through, until tender and browned, about 35minutes.

    3. Meanwhile, toast seed blend: Heat skillet over medium-high heat. Add sunflower seeds,almonds, coriander, pumpkin seeds, olive oil, togarashi, salt and pepper; cook, stirring, untiltoasted, 2 to 3 minutes.

    4. Prepare garnish: Spread hummus in even layer onto serving platter. Drizzle with olive oil andlemon juice. Arrange carrots over top. Sprinkle with seed blend. Garnish with mint, cilantro andavocado (if using).

    Chef’s Tip: Parboiling the carrots kick-starts the cooking process, helping the carrots soften without becoming overly charred in the oven.

    Next, see other healthy yet indulgent Thanksgiving recipes.

    Host a Plant-Based Thanksgiving With These 5 Vegan Recipes (2024)


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