The holidays are stressful enough, and planning a holiday menu can add to that overwhelm. If you don’t enjoy spending hours searching the internet for recipes, cooking all day, or worrying your plant-based meal will be a flop, then you’re in the right place! So this guide is here to help you simplify all your plant-based holiday meals.

 

I’m sharing 8 of my favourite easy, nutritious and crowd-pleasing recipes to create fully plant-based holiday meals – from appetizers to dessert. No more countless hours spent scrolling Pinterest looking for recipe ideas (unless you enjoy that).

 

Of course, all of these recipes are dietitian approved (aka delicious and yes, include lots of veggies), and use easy to find ingredients. Most important, they can be adapted to suit you and your family – wherever you are in your plant-based journey.

 

Let’s get started!

---

Appetizers:

Plant-based cheese board . I know butter boards are all the rage right now, but a classic charcuterie board will always be in style. Yes, charcuterie boards typically include meat, but they can easily be made plant-based. Meat is providing some protein and salty flavours, so use olives and/or nuts instead.

 

Since people eat with their eyes, I like to include different colours and arrange it nicely on a wooden cutting board or platter. To make it an enjoyable eating experience, be sure to include different textures and flavours.

 

I list some of my favourite plant-based cheeses, crackers and other additions in the recipe.

---

Sides:

Garlic Mashed Potatoes – what’s better than mashed potatoes? Garlic mashed potatoes. Adding garlic really levels up the regular old mashed potato.

 

Mushroom gravy – If you’re in search of a delicious and easy vegan gravy, this one from Whole Foods is delicious. Don’t let the mushrooms fool you, this is really, really good. I *strongly dislike* (read: will not eat) mushrooms, but there’s something different about this gravy.

My recommendation is to cut the mushrooms as finely as you can, but don’t puree them. It makes the consistency too thick.

 

Roasted sweet miso brussel sprouts – this recipe will convert anyone on the fence about brussel sprouts, and maybe even those who don’t like them.

Roasting your brussel sprouts is the key to making them delicious, and then the sweet and salty dressing takes them to another flavour planet!

As a dietitian, I encourage people to find ways to enjoy more vegetables. And if enjoying them roasted with a little dressing on top will help you do that, then you go right ahead.

 

Mains:

Plant-Based stuffing – as a kid I used to help my grandma make Thanksgiving dinner. I was responsible for the pumpkin pie, but I always wanted to help make the stuffing. I wasn’t plant-based at that time, and my grandma’s stuffing was the highlight of thanksgiving dinner.

Now I know it was the herbs and spices she added that really made the dish, but when I was young, it felt like she was performing magic. I had never tasted anything so good.

This stuffing recipe I suppose isn’t technically stuffing since it’s not stuffed into anything, but it’s damn good. It’s got a healthier spin to it than my grandma’s classic stuffing, but you won’t feel like you’re missing out on anything!

The rice and veggies provide lots of fibre, and the nuts and plant-based sausage add some protein, making this a well balanced and high protein vegan meal!

 

Lentil Shepherd’s Pie – if you’re looking for an all-in-one dish (something that includes protein, veggies and carbohydrates), then this is it. Easy to make, freezes well, and is a high protein meal. Serve with a salad for some extra veggies, and this is the easier item to add to your holiday menu.

 

Lentil Mushroom Walnut Balls – this recipe is from Oh She Glows and pairs really with the garlic mashed potatoes and mushroom gravy. I usually double or triple the recipe because these are a hit! And they’re great as leftovers.

---

Dessert:

Sweet potato bundt cake – don’t be thrown off by the sweet potatoes in this recipe, you won’t even know they’re there. Similar to carrot cake, or zucchini muffins, the addition of sweet potato adds some fibre, natural sweetness and moisture.

If you’re not a pie person, and don’t want to serve an apple-based dessert this Thanksgiving, then this cake is for you.

---

I hope you found this guide helpful! If you need more plant-based recipes, nutrition and cooking tips follow me on social @harvesttablenutrition.

 

Lastly, if you make any of these dishes, share them on IG and tag me! I always love to see your creations.

 

Happy eating!

Bailey