The Thanksgiving menu is hereeeeeee!! And I am so excited. I’m mostly stoked because I love to create cohesive, unique and interesting recipes for you all, and this is the first time I was able to create a WHOLE FREAKIN MENU (!!)
This was so so fun for me, and I plan to do a lot more meal plan round-ups, dinner party blog posts and holiday menus in the future via newsletter. I launch in two weeks so sign up if you want to be on the list!
Now onto the good stuff…
This Thanksgiving menu is meant to be mix-and-match. You can make some of it, you can make only one dish, or you can make it all. It’s totally up to you! You’ll notice some repeat ingredients, and that’s because I designed this menu with low-waste in mind, just in case anyone is having a small Thanksgiving or Friendsgiving this year.
I’ve broken it down into individual recipes with notes on how to adjust each one for a plant-based menu! You can just click on the recipe link and it will take you to the full blog post for that dish. I hope you enjoy, and let me know what you think!
Radicchio Pear Salad with & Cranberry Dressing
***For a vegan modification, I recommend omitting the ricotta or substituting in a vegan ricotta version.
Crispy Brussel Sprouts with Cranberry Soy Glaze
Roasted Potatoes with Sambal Hot Honey
***for a vegan modification, feel free to use agave nectar in this recipe
Butternut Squash Mac n’ Cheese
***for a vegan modification, feel free to use dairy-free cheese and milk in this recipe
Crispy Sage Tofu
Red Wine & Chocolate Galette
