My Plant Based Thanksgiving

I thought I would post some pictures of my Thanksgiving spread this year so that those of you new to eating this way can see an example of a full Thanksgiving meal. I will be eating at a family member’s home this year, so I am bringing all of our Thanksgiving favorites and my mom will also be making some glazed sweet potatoes and lima beans that we will be able to eat in addition to what I bring. I made plenty so we can share with my family and maybe even have leftovers. First, our main entree is a chickpea tart. I have made this before and LOVED it! You can find the recipe here.


And of course it wouldn’t be Thanksgiving without stuffing! I used Ezekiel bread which is a good hearty bread great for making stuffing. I used vegetable broth and onions and celery and spices (rosemary, sage, and thyme).


I also made some green beans. My husband loves the traditional casserole, but he is the only one that likes mushrooms, so I make this and we are all happy! It is made with Dijon, sage, orange marmalade, and dried cranberries. This recipe can be found here.


And lastly, we can’t forget dessert. I tried a new recipe this year and I may or may not have already snuck a bite and it may or may not be out of this world delicious! You can find this recipe here. It is a gooey pumpkin spice latte chocolate pudding cake. Yum!


I hope you all have a wonderful Thanksgiving! I will be enjoying precious time with my family and giving thanks for so many blessings in my life!




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