My First Plant-Based Thanksgiving

With so many people asking what I’ll be eating for Thanksgiving this year, I thought I would share the full menu of what I’m bringing to the table.  I’ve been reviewing dozens of whole food plant-based recipes, focused on not including “vegan junk food” on the menu. Did I mention that I haven’t tried any of these so my friends and I will all be guinea pigs? 😊

Here is my menu with links to the recipes They are all vegan, dairy-free, oil-free and low-salt:

Appetizer:  Deviled Tomatoes

Salad:  Cabbage Salad with Mustard-Lime Dressing (I’m adding dried cranberries to this.)

Main Course:  Lentil and Rice Loaf


Trader Joe’s Riced Cauliflower Stuffing (pictured)

Maple Balsamic Brussel Sprouts (I’m using pecans instead of hazelnuts.)

Smashed Potatoes

Dessert:  Pumpkin Pie Squares (I’m not using the frosting to save on fat.)

What healthy dishes are you making for this holiday? Please share!

Wishing you all a happy and healthy Thanksgiving!


#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #winning #foodie #thanksgiving #noturkey