November 20, 2012
(last updated January 28, 2021) 
Photo courtesy of James Ransom for Food52
It’s that time of year again. Hard to believe it has been a whole year since Thanksgiving of 2011. Though a lot of things in my life are the same, many are different, and it’s dizzying to think about all that can happen in 365 days.
Each year at this time, I feel so tremendously grateful for my friends, my family, my health, my appetite, my freedom, and for all of the beauty that is constantly unfolding around me. And what better way to celebrate than with delicious, satisfying, and compassionate food? If this is your first vegan Thanksgiving—or if you’re simply trying to bring more animal free meals to your table—I hope the following round up, drawn from the year in Choosing Raw recipes, inspires and delights you.
Appetizers
Acorn Squash and Sacha Inchi Bisque
Warm Leek and Cannellini Bean Salad
Kale Salad with Carrots, Apples, Raisins, and Creamy Curry Dressing
Purple Kale Salad with Creamy Apricot Ginger Dressing
Smoky Cauliflower and White Bean Dip
Grape, Avocado, and Baby Kale Salad with Quinoa
Veggie + Grain Sides
Raw Brussels Sprouts Salad with Tangy Mustard Vinaigrette
Curried Goldenberry Millet Bowl
Quinoa with Roasted Peppers, Eggplant, and Balsamic Vinaigrette
Brown Rice, Sweet Potato, and Lentils with Hempseed Vinaigrette
Curried Cauliflower and Cranberries
Entrees
Butternut Squash and Garlicky Kale Lasagna with Brazil Nut Cheese
Crowd Pleasing Vegan Thanksgiving Stuffing (because who the heck thinks a “side” of stuffing is enough?!)
Photo courtesy of Food52
Chickpea Tart with Roast Potatoes, Swiss Chard, Beets, and Cashew Cheese
…and for Dessert
I’ll just keep it simple. Perfect vegan pumpkin pie.
Photo courtesy of Food52
A lot of you have been asking about substitutes for the tapioca starch in the pumpkin pie recipe. Try cornstarch or arrowroot—both ought to work well!
So what am I making this year? I am delighted to say absolutely nothing. My mom and I will be dining at Candle79 together, and what a feast it is sure to be. I can’t wait to recap it for you guys! In the meantime, I hope that you all have magnificent feasts planned. See you back here tomorrow for a pre-holiday sendoff.
xo
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I know I’m over a week late but just wanted to share with you that I made your Crowd Pleasing Thanksgiving Stuffing and it was a hit! I was so proud bc it was my first time contributing to cooking and it was vegan as well! My aunt even asked me to email her the recipe and took some left overs home! Thank you again ๐
A great collection of recipes! Not only for thanksgiving!
Fist Vegan Thanksgiving was a total success! Had a Lentil and Sweet Potato Loaf for the main dish and some Raw Brownies for dessert. Both were excellent. Thanks for the awesome recipes Gena!
I’m going to my first raw food potluck tonight and I chose my recipes from your site (raw mashed potato and bana soft serve), your recipes are so simple and tasty looking! I can’t wait to share with everyone ๐
Usually the best recipes, especially raw ones, are simple. The idea of raw recipes is to celebrate the naturally occurring flavors and nutrients of the food, rather than attempting to concoct something complicatedly artificial. It’s one reason I love this lifestyle ๐
I made your Brown Rice, Sweet Potato and Lentils bowl with the Hemp Seed Vinaigrette, it was delicious! I have added a few off this list to my “must make ASAP” list. Love your site!
Gena, I can practically taste the food by looking at your pictures! Mmm! What divine foods for a thanksgiving feast. Ive picked out several that I will be making soon!!
I’m so glad, Heather! Happy holiday season!
What a great round up! I’m making your pumpkin pie for the family only with a raw pecan crust. I already did a test run, and I’m in love with the molasses in the pie filling. So good!
Of all of the recipes above that I haven’t tried, I most want to make your crowd pleasing stuffing and the shepard’s pie when I get the time. They look beautiful, warm, and hearty. They’ll be just what I need on a cold winter night, though I’m not complaining about the unseasonal mild weather here. ๐
I made your stuffing with squash & brussel sprouts for a “friendsgiving” this past weekend and it was WONDERFUL–even passed muster with the omnivores. I think that one may need to get moved from the “holiday” column into the regular rotation. (and because I was then too busy/overwhelmed to prep lunches for the week, your marinated mushrooms have been a lifesaver–thank you!!!)
So glad it was a hit, Stephanie! Hooray!
We will be at candle also-maybe we will see you there!
If you do, please come say hi!
Everything looks so yummy! I’m fortunate that my mama and granny do most all of the cooking, and it’s all vegan! So I can just sit back and stuff my face.
What a line-up!
I love that we’ll both be at C-79 Thursday! ๐
Yay!! Thanks for this! It’s a nice reminder, too, of some recipes that have sunk tot he back of the mind. I’ll be doing shepherd’s pie as the main this year. ๐ Enjoy your lovely dinner. I wish I was back in NYC eating the mind-blowing fare!
I wish nothing but health and happiness to you and yours this Thanksgiving, my friend. Thank you for sharing your gifts!
Happy Thanksgiving, dearest Abby!
How could I possibly have missed the curried goldenberry millet bowl post??? I am in love with those tart little gems, this dish looks fantastic. And the curried cauliflower with cranberries? Very excited… thank you for posting these Gena!