20 Easy Plant-Based Thanksgiving Recipes Make Everyone Happy

Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.

Oprah Winfrey

Delicata squash is a winter squash. It’s easily recognizable by it’s long shape. They are usually yellow with green stripes. This squash is delicate…thus the name and after baking you can eat the entire vegetable. Get the recipe here: Roasted Delicata Squash

The honey nut squash reminds me of the smaller cousin of the much larger butternut squash. It’s sweeter and if you don’t make the sauce, you can always roast it. Get the recipe here: Honeynut Squash Pasta

This squash looks just like acorn and is hard as a rock. Bake it to enjoy the flavors and the spice that comes with this treat. Get the recipe here: Spicy Maple Acorn Squash

Your yams don’t have to live alone. Butternut Squash and Yams is an interesting way to present and old classic. Get the recipe here: Butternut Squash and Yams.

Collard greens are one of the soul food dishes that you could get famous for if done right. And if it is done wrong–it is all the way wrong! You know it’s right when people start packing a to-go plate! Get the recipe here: Easy Vegan Collard Greens

You can roast tomatoes and peppers in advance and warm them up just before serving. Offer your guest the tasty plant-based benefits of vitamin a, vitamin c and lots of flavor. Get the recipe here: Oven Roasted Tomatoes and Peppers

Not a fan? You are not alone. Brussels sprouts are one of the most hated vegetables in America. They are on the list with turnips, beets and radishes. But this recipe made with balsamic vinegar and honey just might make you a believer. Get the recipe here: Roast Brussels Sprouts.

Made slow and easy, this simple cabbage recipe is the perfect side for whatever is on your table. And let’s remember it’s a great source of calcium and vitamins B6, K and C. Get the recipe here: Simple Southern Style Cabbage.

Try this quick recipe for a crowd pleasing side dish. Go from blah to tada with 2 of our faves: balsamic vinegar and honey. Get the recipe here: Roasted Mushrooms with Balsamic and Honey

No mushy carrots here. These roast up nice and sweet in no time. You might enjoy these so much that you make them even when it’s not a holiday! Get the recipe here: Simple Roasted Carrots.

Roasting the potatoes before adding them to the seasonings made a huge difference in our traditional potato salad. Serve it at room temperature and remix the holiday with this one. Get the recipe here: Roasted Potato Salad.

It’s a classic so it’s on the list. Keep it simple and old school with just four ingredients. People who love candied yams will love these. One of my favorite plant-based thanksgiving recipes. Get the recipe here: Classic Candied Yams.

This hummus is made with sweet potato and chickpeas. The recipe was originally made by Jenné Clairborne from Sweet Potato Soul. Everyone who tries it is surprised by the mix of sweet and spicy flavors. Get the recipe here: Spicy Sweet Potato Hummus.

Give your holiday table a burst of color with these mashed potatoes. This dairy free version includes salt, pepper and garlic. A great way to remix a traditional dish. Get the recipe here: Mashed Purple Sweet Potatoes.

I grew up with the jellied version. I remember that we would slice it according to the lines made from the can. Once I learned to make my own cranberry sauce, I never looked back. Just a few simple ingredients and you are are on your way. Get the recipe here: Home Made Cranberry Sauce.

This staple is a must on our holiday table. There are versions with corn, honey and even blueberries. We decided to make it dairy free so that all of our guests could enjoy. Get the recipe here: Diary Free Cornbread.

If you love tomatoes and you love biscuits….this one’s for you! A spin on the traditional peach cobbler, this one has become a fave in our house all year round. Get the recipe here: Easy Tomato Cobbler.

Figs and pears take this pizza to the next level. It sounds yummy and will look fancy on your holiday table. This version uses non-dairy ricotta and fresh basil. You can even slice it and add it to the dessert tray. Get the recipe here: Vegan Pear and Fig Pizza.

This pasta salad is great all year round but it makes a nice addition to any holiday table. You can use vegan or traditional mozzerella. I think adding sun-dried tomatoes could work as well. Get the recipe here: Bowtie Pasta with Spinach and Mushrooms.

This is a flavorful side that is perfect with rice, quinoa and even polenta. Lots of peppers, onions and seasoning. You will love this even more the day after. Get the recipe here: Easy Red Beans and Rice.