The best Thanksgiving dishes can still be healthy.
No matter how you eat or what type of diet you’re on, you can still indulge and stay on track. Just imagine having a spread of delicious desserts, sides, and even a main dish or two that’s totally healthy and vegan, keto-friendly, or whatever you’re into.
If the recipes below don’t have your mouth watering, click on the creator’s link and look at some of their other recipes. You can always use them as inspiration to make your own healthy yet delicious creations.
One last thing before we get into the recipes…
It’s not just the quality of foods that can wreak havoc. It’s also the quantity.
If you’re like me, you’re probably going to eat way more than you’re used to, and all of that extra food is hard to digest. Just think about the last time you worked out way too hard after taking some time off. Remember how sore you were?
Overeating can do similar damage to your digestive system, but thankfully there are a few things you can do to minimize the damage and recover.
I’ll link to some helpful resources at the end of this post.
So, check out these tasty recipes and tell me what you think. Which one’s your favorite? Have a healthy Thanksgiving dish of your own? Share in the comments below.
VEGAN THANKSGIVING POWER BOWL
Courtesy of Natalie at FeastingOnFruit.com
- CRANBERRY SAUCE
- 12 oz . fresh cranberries
- Juice of one orange
- Zest of one orange
- 3/4 cup pineapple juice
- 1/3 cup maple syrup
- 1 cup lentils (pre-soaking optional)
- 1 cup veggie broth
- 2 cups water (only 1 1/2 cup if pre-soaked)
- Seasonings/herbs: thyme (rosemary, garlic, black pepper)
- BROWN RICE STUFFING
- 2 cups cooked brown rice
- 3/4 cup chopped carrot
- 3/4 cup chopped mushrooms
- 3/4 cup chopped celery
- SWEET POTATOES
- 1 medium sweet potato
- For serving: mixed baby greens
- FOR THE CRANBERRY SAUCE: Combine everything in a saucepan. Bring to a boil. Reduce to simmer. Cook for about 30 minutes until thick. (I made mine the day before and refrigerated overnight)
- FOR THE LENTILS: Combine everything in a pot. Bring to a boil. Reduce to simmer and cook uncovered for about 20 minutes.
- FOR THE BROWN RICE STUFFING: Combine the carrots, mushrooms, and celery in a saucepan. Add 1/4 cup water or veggie broth. Bring to high heat, then reduce to medium, cover, and cook for about 5-7 minutes or until all the veggies are fork tender.
- Add the brown rice. Cook for another 2-3 minutes to warm up the rice. Turn off the heat and mash with a potato masher until stuffing textured.
- FOR THE SWEET POTATOES: Preheat the oven to 450F. Chop the sweet potato into large chunks. Spread out on a baking sheet lined with parchment paper. Bake at 450F for about ?25 minutes.
VEGAN CHOCOLATE PUMPKIN PIE
Courtesy of Dreena at DreenaBurton.com
- 1 1/4 cups non-dairy chocolate chips
- 1 can 14-oz/415-ml organic pumpkin pie mix (I use Farmer’s Market Organic brand)
- 2 tbsp unrefined sugar
- 2 tsp arrowroot powder
- 1/8 tsp rounded sea salt
- 1 prepared pie crust of choice optional – this pie is so rich, you can really make it without any crust
- 2 tbsp non-dairy chocolate chips optional (for garnish)
Preheat oven to 425º F. Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1¼ cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tablespoon chocolate chips. Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired.
You can use any pie crust of choice, including a storebought pastry crust or graham crust.
Try garnishing with “Macadamia Maple Cream” or “Celestial Cream” (both recipes in eat, drink, and be vegan).