Thanksgiving is just around the corner! I wanted to share a few of my favorite recipes since going plant-based. I’ve been vegan for just under a year now, and as the Holidays approach, I started to think,  “what am I going to eat at the dinner table?… or rather what can I eat?” which then turned into “what can I make vegan that also reminds me of the notorious Holiday fixings?”

Lo and behold, this was a much easier task than I had thought. There are so many plant-based alternatives in today’s world that really leave you just as satisfied, if not more (goodbye, bloat!). You’d be surprised how much Gouda vegan cheese tastes like … Gouda cheese! Say what?! I’m still in awe that vegan butter isn’t actual butter (cue: I can’t believe it’s not butter!). Anyways, let’s get right to these recipes, shall we?

What’s on the menu:

  • Seasonal Kale Salad
  • Stuffing
  • Mashed Potatoes
  • Crispy Broccolini
  • Pumpkin Pie

Seasonal Kale Salad



Olive oil



Pomegranate seeds

Pine nuts

Vegan parmesan

Wash your kale and toss into a large mixing bowl. Massage the kale with olive oil until equally spread throughout and then add a squeeze of lemon to taste! Top with pomegranate seeds, pine nuts, and thinly sliced onion. Season with salt and pepper.

I didn’t have pomegranate seeds unfortunately, so I used dried cherries which is also a delicious choice! Feeling extra fancy? Violife has an amazing vegan parm that I love shaving on top of my salads for that added flavor kick.

Stuffing (serves 6-8) 


1/2 a loaf of bread (white bread works best!)

1/2 cup quinoa

1 cup celery

1 cup diced carrot

1/2 yellow onion

2.5 cups veggie broth

2 tbs minced garlic

Sprinkle of salt, pepper, onion powder, rosemary

Preheat the oven to 350 degrees. Start by sautéing the onion on the stove until translucent in color. Next comes the easy part! You can take all of your ingredients and just place them into the baking dish! Dry ingredients first, then mix everything up and add the broth evenly throughout. Don’t over mix the broth with the dry ingredients to where it looks mushy.

Cover with foil and bake in the oven for 45 minutes. Take the dish out of the oven and remove the foil, then place the stuffing back in the oven to broil for 5 more minutes until crispy golden brown on the top. Wah-la! You have vegan stuffing.

Crispy Broccolini



Olive oil

Salt, pepper, + garlic powder

Vegan jalapeño sauce from TJ’s 

Everything bagel seasoning (can be found at TJ’s or you can make your own by mixing poppy seeds, sesame seeds, dried garlic, dried onion flakes, and sea salt)

Cashews (optional)

In a bowl, toss in the broccolini with a small drizzle of olive oil then salt, pepper, and garlic powder. You don’t want to overdo the olive oil as you want the broccolini to come out crispy! Set in your air fryer for approximately 9 minutes per bunch at 390 degrees. Once complete, serve with a drizzle of Trader Joe’s vegan jalapeño sauce and sprinkle on everything bagel seasoning. Looking to take it one step further? Add crushed cashews on top!

*If you are making this in your oven, line on baking sheet at 425 degrees for about 12-15 minutes, flip half way through.

Mashed Potatoes (serves 6-8) 

4 large potatoes

Gouda cheese

1 cup mushrooms

1/2 cup onions

1/4 cup oat milk

2 tbsp vegan butter

2-3 tbsp minced garlic

3 stems green onion

1 tsp pepper

1 tsp onion powder

1-2 tsp creole seasoning

Boil water in a large pot on the stove. Once bubbling, add in your potatoes (I suggest chopping them up to cook faster!). This should take about 15 minutes until they are ready to be mashed. While they are boiling, sauté chopped mushrooms and onion in a sauce pan— you’ll be adding these into the potatoes later!

When the potatoes are fully cooked, pour out the water, reserving about 1/2 cup to 1 cup of potato water. The water will help make the mashed potatoes creamy, all on its own! For additional added creaminess, you can use oat milk and a few tablespoons of butter. Mash up the potatoes with the water you left in the pot, then toss in the mushroom and onions. Next, add in the vegan gouda cheese (I used 3 slices of Follow Your Heart) as well as your seasonings and diced green onion. There you have it – cheesy, easy, vegan mashed potatoes.

Instead of gravy, I like to drizzle a creamy sauce that I often use in other meals (like burritos!). Combine 2 parts vegan mayo to 1 part ketchup into a mason jar. Add a dash of hot sauce and about 2 tbsp water to thin the sauce out. Season the sauce with onion powder, garlic powder, salt and pepper to taste. Shake the mason jar up to combine ingredients and store in your fridge for up to 7 days— if you even have any left!

Raw Pumpkin Pie (serves 8-10)



2 cups

1/2 cup nuts (any type of nuts, I used half cashew / half almond)

1 tsp salt

3/4 cup dates

1 cup coconut oil (olive oil or butter works too!)

5 tbsp water


1 can pumpkin puree

1/2 cup nut butter (I used almond!)

1/4 cup maple syrup

3/4 cup brown sugar

1/3 cup oat milk

2 tsp cinnamon

1 tbsp vanilla

1/2 tsp Himalayan pink salt

1 tsp nutmeg

1/2 tsp teaspoon cloves

1 tsp allspice / pumpkin spice (optional!)

For the crust, combine all ingredients in a food processor and blend away! After fully blended, lay out the crust in your baking dish and press firmly. Bake in the oven at 375 degrees for 20-25 minutes.

While the crust is in the oven, take out a mixing bowl and add all of your filling ingredients. Because this is a raw pumpkin pie, you won’t need to bake the filling! Once your crust has cooled, fill it with your pumpkin filling. Place in the fridge for at least 3 hours before serving, but it’s even better if it sits overnight so I suggest baking in advance!

I hope you enjoy these recipes as much as I do! If you give them a try, let me know in the comments what you loved most or what you would like me to try and recreate next.

Happy Holidays, everyone!