How to Whip Up Plant-Based Versions of Holiday Favorites This Season

Photo by Virginia Simionato on Unsplash

According to a March 2020 study, “nearly 10 million Americans now identify as ‘vegan,’” with many more identifying as vegetarian or plant-based. Chances are someone (or several guests) at your Thanksgiving, Chanukah, Christmas, or New Year’s gathering will prefer healthier, plant-based versions of old holiday comfort foods. It’s time to turn the page towards a healthier lifestyle, by embracing a healthier or plant-based version of your holiday favorites.

A 2019 Huffington Post article states that the carbon footprint of a 16-pound turkey is the equivalent of one dish of turkey gravy, cranberry sauce, roasted Brussels sprouts, mashed potatoes, rolled biscuits, and apple pie combined!

One way we can avoid leaving such a heavy carbon footprint is by embracing vegan recipes!

Here are some easy recipes of our favorite dishes made with simple vegan swaps!

Vegan Stuffing

Photo by Chelsea shapouri on Unsplash


8 oz vegan butter

11/2 loaves multigrain bread-cubed toasted

2 cups vegetable stock

2 small white onions- small dice

6 stalks celery-small dice

2 tsp. kosher salt

2 tbs dried sage

1tsp. dried thyme


• Cube the bread and toast in 300-degree oven for 15 minutes

• Remove the toasted bread and place in a bowl

• In a medium saucepan, add the vegan butter, celery onions sage, and thyme

• Cook until vegetables are tender

• Add the vegetable broth and simmer for five minutes and combine the liquid mixture with

the breadcrumbs and toss gently until the breadcrumbs are moistened throughout

• Place the mixture in a 9X12 baking dish that is coated with some of the butter

• Bake uncovered at 350 degrees, or until golden brown on top and serve

Vegan Gravy

Makes about 3 cups


1/4 cup vegan butter

1 small onion, fine dice

2 cups vegetable stock

1 cup nut or oat milk

4 tps. AP flour (can sub GF flour if needed)

4 Tbsp. Tamari

2 Tbsp. coconut oil

2 Tbsp. dried sage


• Add vegan butter and nut or oat milk to the saucepan over medium heat

• allow butter and oil to melt

• Add onions and sage to saucepan

• Cook onions until translucent

• While the onions are cooking, combine the milk and vegetable stock in a measuring cup

• After onions are cooked, add a little bit of the flour to the pan while whisking in the milk

and vegetable stock; continue this process until all the liquid is blended with the flour,

ensuring there are no lumps

• Whisk in the tamari, which is intended to add the umami flavor

Cranberry Pear Relish


1 lb. Cranberries

2 Pears 1/2-inch dice

1 cup orange juice concentrate

1 knot Ginger – pureed

1/4 cup Maple Syrup

1 navel orange – zested & squeezed


• Combine cranberries and pears in a saucepan

• Add all other ingredients except zest and cook until cranberries pop

• Top with zest, cool and serve

Pumpkin Soup

Serves 6


2 15oz. Cans Pumpkin

6 Cups Vegetable Stock

1 Cup Apple Cider

1 Cup Cream

1 Stick of Butter

1⁄2 Cup Maple Syrup

3 Scallions – finely chopped

1 Tbs. Cumin

1/2 Tsp. Nutmeg

Salt and Pepper to taste


• Melt butter slowly on low heat until the butter begins to brown

• Once butter is brown, add the cumin and nutmeg, stirring with a whisk for two minutes so

the spices cook a bit in the butter

• Add stock and apple cider and raise the heat to high, bringing the vegetable /cider stock

to a light boil

• Carefully add the pumpkin purée, and whisk it into the vegetable/cider stock

• Add the cream and with an immersion blender, blend all of the ingredients until smooth

• Garnish with chopped scallions and serve

Thanksgiving is all about surrounding yourself with loved ones, showing gratitude, and creating lifelong memories over a delicious Turkey dinner.