Party-Ready, Plant-Based Thanksgiving Menu

Happy Thanksgiving! We’ve put together a savory menu to celebrate the tradition of giving thanks. Rich in color and flavor, these dishes will create a memorable holiday.

Apple, Grapefruit, Pomegranate Saladpomegranate_grapefruit_saladThis bright, colorful salad does not need any added dressing or seasoning. You can substitute oranges for the grapefruit, if you like. Get the recipe.

Mixed Beans and Root Vegetable Stew05-mixed_bean_stewHearty and satisfying, this is almost a chili—except that there are more root vegetables than beans. Get the recipe.

Roasted Stuffed Winter Squashstuffed_squashPreparing squash this way—stuffed with a savory filling and roasted—puts that sturdy shell to good use. The flavorful rice provides good contrast to the squash and helps the stuffing mixture stay together without becoming chewy or dry during baking. Get the recipe.

Herbed Fingerling Potatoesherbed fingerling potatoesThis recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs. Get the recipe.

Pumpkin Cranberry Cookies
cranberry cookies
These cookies are fragrant with the flavors of fall, and are a great ending to a Thanksgiving meal. Get the recipe.

For more Thanksgiving menus, click here or here or here.

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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