Plant Based Thanksgiving

Your guide to a (delicious) plant based Thanksgiving.
Prev Next

Chloe Coscarelli has been vegan since 2004–a time when veggie burgers were still feared by the general public. Since then, she has been at the forefront of the vegan revolution: Chloe believes that vegan can still mean mouthwatering foods, and she practices what she preaches. Vegans will delight in Chloe’s creativity–and carnivores won’t miss the meat one bit. 

What a spread! If you're vegan, dairy free or just working on adding more plants into your diet, take a scroll through our Thanksgiving recipes—there's something for everyone. Pick and choose sides, and adjust toppings and spice level to your taste. Happy Plantsgiving!


Buttermilk Cornbread with Sweet Jalapeño Butter



  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 cup Unsweetened Creamer
  • ½ cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • ¾ cup frozen sweet corn


Preheat the oven to 350 degrees and grease an 8-inch square pan.

In a large bowl, whisk flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk creamer, oil, and vinegar. Add wet mixture to dry mixture and whisk to combine. Do not overmix. Fold in corn. 

Fill prepared pan with batter. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out dry. Remove from oven and cut into squares.

(Make it Gluten-Free: Use gluten-free flour.) 

Sweet Jalapeño Butter


  • 1 cup vegan margarine
  • ¼ cup pure maple syrup or agave
  • 1 jalapeño, stem and seeds removed


In a food processor, combine margarine, sweetener, and half of the jalapeño. Blend until smooth. Taste, and blend in remaining half of the jalapeño if more spice is desired. Store in refrigerator until ready to serve. 

Tip: If you have any cornbread leftover, cut it into bitesize cubes and toast for about 30 minutes at 325 degrees. This will get you “cornbread croutons”- the perfect seasonal topping for soup or salad!

Make it ahead: The cornbread batter can be made in advance and refrigerated in the prepared pan. Pop it in the oven the next day for warm cornbread. The butter can also be made in advance and stored in the refrigerator. 


Mac 'n' "Cheese"


  • 2 tsp fine sea salt
  • 10 ounces penne pasta
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, grated
  • 1 tsp red chile flakes
  • 1 tsp ground chipotle pepper
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1/2 tsp ground turmeric
  • 1/2 tsp dried oregano
  • 1/4 cup nutritional yeast
  • 2 cups Unsweetened Creamer
  • 2 tsp cornstarch
  • 1/2 cup vegan cheese (optional) 


Prepare about 10 to 11 cups of boiling water in a large pot. Add 1 1/2 tsp salt and bring to a rolling boil on high heat. Then add the pasta and cook for about 10 minutes or until the pasta is just done (according to the manufacturer’s instructions). Remove from heat and drain the hot water using a colander.

While the pasta is cooking, prepare the “cheese sauce”. In a medium-saucepan, add the olive oil and heat on medium-high. Once the oil is hot add all the ingredients from the garlic to the oregano and cook for 35 to 40 seconds or until they just start to release their aroma. Then remove from heat and transfer to a blender (or use an immersion blender). Add the creamer, nutritional yeast and cheese with the cornstarch and blend on high speed for a few seconds until smooth. Remove and return the liquid to the saucepan, cook on medium-low heat for about 4 to 5 minutes, stirring constantly until the liquid is thickened like a custard. Season with the remaining salt, taste and adjust seasoning if necessary. Fold the hot sauce with the pasta in large mixing bowl and serve warm. Makes 4 to 6 servings as a side.

Rosemary Fried "Chicken" with Country Gravy


  • 8 ounces seitan, cut into approximately 2-inch pieces (irregular shape is fine)
  • 2 cups Unsweetened Probiotic Yogurt
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried or minced fresh rosemary
  • 2 teaspoons sea salt
  • 1 teaspoon baking powder
  • Canola or safflower oil, for frying


    Marinate the seitan in the yogurt for 1 hour. 

    In the meantime, in a medium bowl, whisk the flour, cornstarch, paprika, black pepper, garlic powder, rosemary, salt, and baking powder.

    Fill a pot or deep-sided skillet with approximately 2 inches or more of oil and heat over medium-high heat until it reaches approximately 325 degrees. Drop a tiny piece of seitan in the mixture, and if it bubbles, the oil is ready. 

    Remove each piece of seitan from the yogurt and dredge it in the dry mixture, kneading with your knuckles to create a nice shaggy coating. Fry the seitan for about 3 minutes on each side. Once golden brown and crispy, use a slotted spoon or tongs to remove and place on paper towels to drain. Repeat with remaining seitan and serve hot. Serves 4 to 6

    Country Gravy


    • 2 tablespoons olive oil
    • 1 onion, roughly chopped
    • ¼ cup nutritional yeast
    • ½ cup all-purpose flour
    • 2 cups Unsweetened Creamer
    • 1 clove garlic, minced
    • 2 teaspoons sea salt
    • ½ teaspoon dried rosemary or other favorite dried herb
    • Freshly ground black pepper


    In a medium pot, heat olive oil over medium-high heat and sauté onion until soft.  Add yeast and flour, and stir constantly for about 2 minutes. The mixture will be very dry and lumpy. Add creamer, garlic, salt, and rosemary, and whisk to combine. Continue to cook, whisking continuously, until mixture is very thick. Transfer gravy to a blender or food processor and puree until smooth. Return to pot, season with pepper to taste. Hold over low heat until serving. If it gets too thick, add a little water. Serves 4 to 6

    (Make it Gluten-Free: Use gluten-free flour.)

    Tip: To get the maximum flavor out of your dried herbs, crush them and rub them between your fingers to release the fragrant oils. You can do this right over the bowl they are going into. This works great with rosemary, and other leafy dried herbs.


    Green Bean Skillet Casserole with Farro & Mushrooms


    • 3 tablespoons olive oil, divided, plus more for drizzling
    • 10 ounces frozen cut green beans
    • 8 ounces sliced mushrooms
    • 1 clove garlic, minced
    • 1 ½ teaspoons sea salt
    • ½ teaspoon onion powder
    • ¼ cup all-purpose flour
    • 2 cup Unsweetened Almondmilk
    • 2 cups cooked farro
    • 1 tablespoon lemon juice
    • 2 teaspoons fresh thyme
    • Freshly ground black pepper 


    In a large skillet, heat 1 tablespoon of the olive oil over medium high heat and sauté green beans and mushrooms until mushrooms are soft, about 10 minutes. Add garlic, salt, and onion powder and let cook for 1 more minute until fragrant. Using a spoon or spatula, push the veggies to one side of the skillet and add the remaining 2 tablespoons oil to the other side of the skillet. Add flour to the oil and whisk to cook the flour for 2 to 3 minutes. Mixture will be dry and clumpy. Add almond milk and whisk entire mixture until thick and creamy. Add farro, lemon juice, thyme, and season with black pepper. Adjust salt to taste. Serve warm with a drizzle of olive oil on top. Serves 4 to 6

    Tip: To make this dish more traditional, thinly slice two shallots and pan fry the slices in oil until very brown and crispy. Sprinkle the shallots on top of the dish and serve! 


    Cheezy Tater Tot Bake


    • 2 cups Cashew Milk
    • 2 cups raw cashews*
    • ¼ cup nutritional yeast flakes
    • 1 (8-ounce) can tomato sauce
    • 1 tablespoon agave
    • 1 clove garlic
    • 2 teaspoons sea salt
    • ½ teaspoon turmeric
    • ¼ teaspoon cayenne
    • 2 pounds frozen tater tots
    • 2 scallions, thinly sliced
    • Paprika, for dusting


    Lightly grease a 9 x 13-inch pan.

    Blend cashew milk, cashews, nutritional yeast, tomato sauce, agave, garlic, salt, turmeric, and cayenne in a blender until smooth. Taste, and add more salt if needed.

    Place frozen tater tots in prepared pan and pour cashew cheese sauce over to coat. Top with scallions and dust with paprika. Bake for 30 to 35 minutes. Serves 6 to 8.

    Tip: If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil cashews for 10 minutes and drain. This will soften the cashews and ensure a silky smooth cream.