Host a Plant-Based Thanksgiving With These 5 Vegan Recipes

Have a vegan guest? Ready to try a full-blown meatless feast? These plant-based Thanksgiving recipes will satisfy everyone—yes, even meat-eaters.

1 / 6
thanksgiving tablescape

Editor-in-chief Beth Thompson and digital editor Renée Reardin joined President's Choice earlier this week for a Thanksgiving feast featuring the brand's new plant-based offerings. Chef Craig Harding (executive chef at Toronto hotspots La Palma and Constantine) used the new products to create an entire vegan meal with dishes as irresistible as La Palma's infamous 100-layer lasagna. From a vegan rendition of beef wellington to plant-based gravy, his recipes ensure you won't miss any traditional Thanksgiving eats.

(Psst: Check out this list of vegan celebrities.)

2 / 6
kale salad

Delicata Squash and Kohlrabi Salad with Creamy Cashew Dressing

Makes: 8 servings
Prep time: 15 minutes
Cook time: 30 minutes
Ready in: 45 minutes

Golden delicata squash, leafy green kale and ruby pomegranate seeds make a stunning seasonal side salad that lends rich colour to any harvest table. With the added steps of roasting and blanching the vegetables, this recipe is a little more laborious than your average bagged lettuce – but our creamy plant-based cashew dip is the starting point for an ultra-easy three-ingredient dressing, delivering the taste of homemade and the simplicity of store-bought.

Per serving: 100 calories, fat 8g (1 g of which is saturated), sodium 115 mg, carbohydrate 8 g, fibre 3 g, sugars 3 g, protein 2 g

Ingredients

  • 1 delicata squash
  • 1/4 cup (60 mL) olive oil
  • 1/4 tsp (1 mL) each salt and black pepper
  • 1 cup (250 mL) diced peeled kohlrabi
  • 1 tub (200 g) PC® Plant-Based Cucumber Dill Cashew Dip
  • 1 lemon, juiced
  • 8 cups (2 L) chopped stemmed kale
  • 1/2 cup (125 mL) pomegranate seeds
  • Half jalapeño pepper, thinly sliced
  • 2 tbsp (30 mL) chopped fresh dill
  • 2 tbsp (30 mL) toasted sesame seeds

Directions

  1. Preheat oven to 425°F (220°C). Trim and halve squash lengthwise. Scrape out seeds. Slice crosswise into 1/2-inch (1 cm) thick half-moons. Toss together squash, 2 tbsp oil, salt and black pepper on parchment paper–lined baking sheet. Arrange in even layer. Roast, turning halfway through, until tender and golden, about 30 minutes.
  2. Meanwhile, bring saucepan of water to a boil. Add kohlrabi; cook 1 to 2 minutes. Drain. Transfer to bowl of ice water. Drain well.
  3. Meanwhile, whisk together cashew dip, lemon juice and remaining 2 tbsp oil in bowl until smooth.
  4. Toss kale with 1/3 cup dressing in large bowl until kale is coated and tender. Add squash, kohlrabi, pomegranate seeds, jalapeño pepper and dill; gently toss to combine, adding additional dressing, if needed to coat. Reserve any remaining dressing for another use. Sprinkle salad with sesame seeds. Serve immediately.

Chef’s Tip: The skin of delicata squash is more delicate and tender compared to other winter squash varieties, so there’s no need to peel the veggie before roasting.

Looking for another plant-based appetizer? Try our Vegan Tzatziki Sauce.

3 / 6
vegan soup

Celery Root and Pear Soup with Roasted Red Pepper Cashew Crostini

Makes: 8 to 10 servings
Prep time: 20 minutes
Cook time: 1 hour, 10 minutes
Ready in: 1 hour, 30 minutes

Sweet, juicy pears and celery root, a starchy root vegetable that tastes like a hybrid between celery and parsley, are the base of this silky-smooth starter soup. It features our rich and savoury vegan chicken-flavoured broth and milky coconut-based kefir, which gives this soup its creamy consistency and tangy finish.

Per serving: 210 calories, fat 9 g (1.5 g of which is saturated), sodium 840 mg, carbohydrate 29 g, fibre 4 g, sugars 9 g, protein 5 g

Ingredients

  • 7 cups (1.75 L) cubed peeled trimmed celery root (about 2 small)
  • 3 cups (750 mL) cubed cored peeled Bartlett pears (about 4)
  • 1/4 cup (60 mL) olive oil
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 2 onions, chopped
  • 1/2 tsp (2 mL) each cinnamon and nutmeg
  • 1/4 tsp (1 mL) ground ginger
  • 6 cups (1.5 L) PC® Plant-Based Chickenless Broth
  • Half baguette, trimmed and cut diagonally into 1/2-inch (1 cm) thick slices
  • 1/3 cup (83 mL) PC® Plant-Based Roasted Red Pepper Cashew Dip
  • 1 cup (250 mL) PC® Plant-Based Kefir Dairy-Free Probiotic Fermented Coconut Milk

Directions

  1. Preheat oven to 400°F (200°C). Toss together celery root, pears, 2 tbsp oil, 1/2 tsp salt and pepper on parchment paper–lined baking sheet. Arrange in single layer. Roast, stirring halfway through, until tender and golden, about 40 minutes.
  2. Heat remaining 2 tbsp oil in large saucepan over medium-high heat; cook onions, stirring often, until softened, 4 to 5 minutes. Add cinnamon, nutmeg, ginger and remaining 1/2 tsp salt; cook, stirring, until fragrant, 4 to 5 minutes.
  3. Add celery root, pears and broth; bring to a boil. Reduce heat to medium; simmer, uncovered, 20 minutes.
  4. Meanwhile, arrange oven rack in top third of oven. Preheat broiler. Arrange baguette slices on foil-lined baking sheet. Broil, turning halfway through, until golden and crispy, 4 to 6 minutes. Let cool completely. Spread 1 tsp cashew dip onto each crostini.
  5. Purée soup using immersion blender until smooth. Stir in kefir until combined. Ladle into serving bowls. Serve with crostini on the side.

Chef’s Tip: Shake the kefir well before measuring and let it stand at room temperature before stirring into the hot soup.

Also, try our Vegan Broccoli Soup.

4 / 6
vegan wellington

Mushroom and Chickenless Chicken Wellington

Serves: 8
Prep time: 30 minutes
Cook time: 1 hour, 30 minutes
Ready in: 2 hours

Layer PC® Plant-Based Chickenless Breasts with meaty portobello mushrooms, sautéed spinach and savoury-sweet caramelized onions in flaky puff pastry for this vegan take on a holiday classic. Be sure to thaw the Chickenless Breasts in the fridge overnight and not at room temperature.

Per serving (1/8 of wellington and 3 tbsp gravy): 510 calories, fat 33 g (7 g of which is saturated), sodium 970 mg, carbohydrate 41 g, fibre 3 g, sugars 7 g, protein 12 g

Ingredients

  • ¼ cup (60 mL) olive oil
  • 3 onions, very thinly sliced
  • 1 tsp (5 mL) salt
  • 8 portobello mushroom caps
  • ¼ tsp (1 mL) black pepper
  • 2 cloves garlic, minced
  • 1 bag (300 g) PC® Organics Frozen Chopped Spinach 6038318014
  • 2 tbsp (30 mL) maple syrup
  • 2 tbsp (30 mL) dairy-free milk alternative, such as almond, coconut or soy milk
  • 1 sheet (425 g) frozen vegan puff pastry, thawed in fridge overnight
  • Half pkg (400 g pkg) frozen PC® Plant-Based Chickenless Breasts (2 breasts), thawed in fridge overnight and sliced lengthwise into thirds 60383215095
  • Vegan Charred Gravy (recipe below)

Directions

  1. Preheat oven to 400ºF (200ºC). Heat 1 tbsp oil in large skillet over medium heat. Add onions and ½ tsp salt; cook, stirring occasionally and adding water, 1 tsp at a time if necessary to prevent sticking, until golden and caramelized, about 45 minutes. Transfer to bowl. Set aside.
  2.  Meanwhile, toss mushrooms with 2 tbsp oil and pinch each salt and black pepper on parchment paper-lined baking sheet. Arrange in single layer on sheet. Bake until tender, 25 to 30 minutes. Set aside.
  3. Wipe out skillet used to cook onions; heat remaining 1 tbsp oil in skillet over medium heat. Add garlic; cook, stirring, until fragrant, about 1 minute. Add frozen spinach and remaining salt and black pepper; cook, stirring occasionally, until tender and heated through, 3 to 5 minutes. Transfer to colander; let cool slightly and squeeze out excess liquid. Set aside.
  4. Preheat oven to 375ºF (190ºC). Whisk maple syrup with milk alternative in small bowl. Set aside.
  5. Unroll puff pastry, leaving on paper; arrange with long edge parallel to work surface. Brush 1-inch (2.5 cm) border of pastry with some of the maple syrup mixture. Arrange mushrooms in single layer lengthwise down top third of pastry, overlapping slightly and leaving 2-inch (5 cm) border uncovered on all sides. Top mushrooms with chickenless breasts, spinach mixture and onions. Fold both long edges of pastry together to meet, overlapping slightly and pressing to adhere.
  6. Arrange, seam side down, on parchment paper-lined baking sheet. Pinch short ends of pastry together to seal. Brush pastry all over with remaining maple mixture. Score diagonal lines into top of pastry using sharp knife, being careful not to cut all the way through pastry.
  7. Bake until pastry is golden and instant-read thermometer inserted in centre reads 165°F (74°C), 35 to 40 minutes . Slice and serve with Vegan Charred Gravy.

Chef’s Tip: Puff pastry is made using either butter or shortening, so check the ingredients list to ensure the one you buy is shortening-based.

Also, check out other vegan protein sources.

5 / 6
gravy

Vegan Charred Gravy

Makes: 1½ cups
Prep time: 10 minutes
Cook time: 50 minutes
Ready in: 1 hour

Charring the vegetables adds rich, smoky flavour to this vegan gravy. Don’t worry about peeling the onions or carrot – the skins add extra colour. Just give the vegetables a quick scrub before you add them to the pot.

Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 2 onions (skin-on), halved crosswise
  • 1 carrot (skin-on), halved lengthwise
  • 1 tsp (5 mL) tomato paste
  • 1/3 cup (83 mL) red wine
  • 1 pkg (1 L) PC® Plant-Based Chickenless Broth 060383216641
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 4 tsp (20 mL) cornstarch
  • ¼ tsp (1 mL) each salt and black pepper

Directions

  1. Heat oil in large saucepan over medium-high heat. Add onions and carrot, cut sides down; cook, turning once, until golden and lightly charred, about 10 minutes.
  2. Stir in tomato paste. Add wine, scraping up browned bits from bottom; cook until reduced by half, about 1 minute. Add broth, bay leaves and thyme; bring to a boil. Reduce heat to a simmer; cook uncovered until liquid is reduced by half, about 30 minutes.
  3. Strain through fine-mesh sieve. Wipe out saucepan; return sauce to saucepan and bring to a simmer over medium heat.
  4. Whisk cornstarch with 2 tbsp cold water in small bowl until smooth. Gradually whisk into sauce; return to a simmer. Cook, whisking often, until smooth and thick enough to coat back of spoon, about 5 minutes. Season with salt and black pepper.
6 / 6
rainbow carrots

Citrus-Roasted Rainbow Carrots with Toasted Togarashi Seed Blend

Makes: 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Ready in: 1 hour

A bed of creamy hummus sets the stage for this restaurant-worthy side veggie. Maple syrup brings out the inherent sweetness in the carrots, while a medley of spices – including coriander, cumin, sumac and shichimi togarashi, a Japanese chili-flecked seasoning – adds lovely depth and warmth.

Per serving: 180 calories, fat 12 g (1.5 g of which is saturated), sodium 200 mg, carbohydrate 17 g, fibre 4 g, sugars 8 g, protein 3 g

Ingredient

  • 1 pkg (907 g) PC® Organics Multicolour Carrots, trimmed and peeled
  • 2 tbsp (30 mL) each olive oil and maple syrup
  • 1 tbsp (15 mL) coriander seeds
  • 1 tsp (5 mL) cumin seeds
  • 1/2 tsp (2 mL) ground sumac
  • Pinch (0.5 mL) each salt and black pepper
  • Half orange, cut into 1/2-inch (1 cm) thick half-moons
  • Half grapefruit, cut into 1/2-inch (1 cm) thick half-moons and halved crosswise

Toasted Togarashi Seed Blend:

  • 2 tbsp (30 mL) each sunflower seeds and sliced almonds
  • 2 tbsp (30 mL) coriander seeds
  • 1 tbsp (15 mL) unsalted raw pumpkin seeds
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) shichimi togarashi
  • Pinch (0.5 mL) each salt and black pepper

Garnish:

  • 1/2 cup (125 mL) PC® Organics Roasted Garlic Hummus Chickpea Dip and Spread
  • 1 tbsp (15 mL) each olive oil and fresh lemon juice
  • 2 tbsp (30 mL) each chopped fresh mint and cilantro
  • Half avocado, peeled, pitted and sliced (optional)

Directions

1. Prepare carrots: Preheat oven to 400°F (200°C). Bring large pot of salted water to a boil. Add carrots; cook 10 minutes. Drain well.

2. Toss together carrots, oil, maple syrup, coriander, cumin, sumac, salt and pepper in large bowl until coated. Arrange in even layer on parchment paper–lined baking sheet. Top with orange and grapefruit slices. Roast, turning halfway through, until tender and browned, about 35 minutes.

3. Meanwhile, toast seed blend: Heat skillet over medium-high heat. Add sunflower seeds, almonds, coriander, pumpkin seeds, olive oil, togarashi, salt and pepper; cook, stirring, until toasted, 2 to 3 minutes.

4. Prepare garnish: Spread hummus in even layer onto serving platter. Drizzle with olive oil and lemon juice. Arrange carrots over top. Sprinkle with seed blend. Garnish with mint, cilantro and avocado (if using).

Chef’s Tip: Parboiling the carrots kick-starts the cooking process, helping the carrots soften without becoming overly charred in the oven.

Next, see other healthy yet indulgent Thanksgiving recipes.