Thanksgiving is a time for family gatherings, but it can also be made more inclusive for those who prefer plant-based diets. Michelle Harris, the host and producer of “Alive & Well” on JLTV, shares her innovative plant-based recipes for a sustainable Thanksgiving. All her dishes are designed to be delicious and kosher, making them perfect for festive occasions.
Delicious Plant-Based Recipes for a Sustainable Thanksgiving
One eye-catching addition to any Thanksgiving table is a unique charcuterie board. Harris’ version retains the traditional elements while exclusively featuring plant-based ingredients. This starter is sure to surprise guests with its tasty offerings.
Charcuterie Board Ingredients
- Fresh seasonal fruits (pears, red and green grapes)
- Dried cranberries and multi-colored raisins
- Macadamia nuts and almonds
- Mini breads (such as mini-naan)
- Flatbread crackers
- Flavored hummus (red pepper recommended)
- Plant-based cheese (Kite Hill or Violife Smoked Provolone)
- Mia plant-based carpaccio
- Yves pepperoni slices
- Fresh herbs (rosemary recommended)
To create the board, Harris suggests using ramekins for dips and nuts, displaying fruits and breads artistically. This easy assembly method ensures a beautiful presentation for your guests.
Homemade Cranberry Sauce
This festive sauce is both easy to make and significantly more flavorful than canned options. To prepare:
- 1 package (12 oz) fresh cranberries, rinsed
- 1 cup orange juice
- 1 cup raw sugar or an alternative sweetener
Combine orange juice and sugar in a saucepan, stir, and bring to a gentle boil with the cranberries. Cook for 10 to 15 minutes until soft. Cool, refrigerate, and serve chilled.
Plant-Based Main Dishes
Harris emphasizes that supermarkets offer a variety of plant-based turkey alternatives, many with stuffing included. Some favorites include:
- Tofurky Veggie Roast: The original vegan turkey-style roast with wild rice stuffing.
- Garden Holiday Roast: Easy to prepare and exceptionally tasty, complete with stuffing and gravy.
- Field Roast Celebration Roast: A stuffed option available with a cranberry version wrapped in vegan puff pastry.
- Whole Foods Mushroom and Root Vegetable en Croute: Flavorful and not a turkey substitute, perfect for a main dish.
Decadent Plant-Based Pumpkin Pie
No Thanksgiving is complete without dessert. Harris offers a plant-based pumpkin pie recipe that is sure to impress:
Crust Ingredients
- 1 cup whole grain pastry flour
- 1 Tbsp raw sugar
- 5 Tbsp olive oil margarine (Earth Balance is recommended)
- 3 Tbsp cold water
Combine ingredients, roll out the dough, and bake at 350°F for 15-20 minutes until lightly browned. Let cool.
Filling Ingredients
- 1 package Japanese silken tofu
- 1 (16 oz) can pureed pumpkin
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1 cup brown sugar
- 1/3 cup raw sugar
- 1/4 tsp ground cloves
- 1 Tbsp olive oil
- 1 tsp ground ginger
Preheat the oven to 350°F. Blend tofu until smooth, add pumpkin and remaining ingredients, and mix well. Pour into the crust and bake for one hour or until set. Allow to cool before serving, optionally topped with non-dairy whipped cream like Truwhip.
These plant-based recipes provide delicious options for a sustainable Thanksgiving, appealing to both traditional and modern palates.
