🍂 KGK Thanksgiving Menu (Plant-Based & Cozy)

Thanksgiving has always held a special place in my heart — the Macy’s Day Parade playing in the background, coffee in hand, kids bundled up for the turkey trot, and that slow, cozy build-up to a day centered entirely around food and family.

When I became vegan six years ago, Thanksgiving was the meal I was most nervous about. The turkey usually sits at the center of the table (and the center of family commentary! 😉), and I worried what a plant-based holiday would even look like.

But over the years, I’ve fallen completely in love with creating a Thanksgiving menu where the side dishes steal the show — nourishing, colorful, cozy recipes that everyone can enjoy, vegan or not.

This menu is a mix of classics, family nostalgia, and new favorites that fit beautifully on any holiday table.

Light a candle, turn on the parade, let the house fill with warm spices… and let’s cook. 🤎

🍞 Homemade No-Knead Garlic & Herb Bread

A warm, rustic loaf that anchors the table — perfect for passing around with olive oil or vegan butter.

Ingredients:

• 3 cups bread flour or all-purpose flour

• 2 tsp instant yeast

• 2 tsp kosher salt

• 2 tbsp chopped fresh herbs (thyme, parsley, rosemary)

• 1 tbsp garlic powder

• 1 cup warm water (not hot)

Instructions:

1. In a large bowl, mix flour, yeast, salt, herbs and garlic powder.

2. Stir in warm water until a sticky, soft dough forms. The key is that you want it to be sticky, but not runny like cake batter. If too dry, add more water. If too runny, add more flour. You may need to play around with it a bit!

3. Cover the bowl with a damp towel and let it rise for 3 hours.

4. After 3 hours, it should have doubled in size and should feel a bit wobbly when you touch it. It’s ready to bake!

5. Preheat the oven to 450°F. If you’re using a dutch oven, put it in with the lid on and preheat for 30 minutes prior to baking. (If you don’t have a dutch oven, disregard.)

6. Scrape out the dough onto a floured surface. Sprinkle top with 1/2 tbsp of flour.

7. Using a dough scraper, fold the sides inwards (about 6 folds) to roughly form a roundish shape. It doesn’t need to be molded or perfect!

8. Transfer dough onto a sheet of parchment paper and flip the dough upside down onto the paper (seam side down, smooth side up).

9. If you are using a dutch oven, remove it from the oven. Use paper to place the dough into the pot, place lid on. Bake for 30 minutes covered and then 12 minutes uncovered or until deep golden and crispy. If no dutch oven, skip to the next step.

10. If you aren’t using a dutch oven, here’s my simple method: Boil 2 cups of water on the stove. Once the water is boiling and the oven is preheated, pour boiling water into a metal pan. Take the dough on the parchment paper and place onto a baking sheet. Working quickly, place the bread on the top rack of the oven, then place the metal pan with boiling water directly under it so that the steam rises, and close the oven door.

11. Bake 40 minutes, or until golden and cooked through. Cool before slicing.

🧀 Butternut Squash Mac & Cheese (Creamy + Cozy)

A comforting, golden side dish that balances the savory flavors on the table and always disappears fast.

Ingredients

For the sauce

• 2 cups cubed butternut squash (fresh or frozen)

• 1 cup unsweetened oat milk

• ½ cup veggie broth or water

• ½ cup vegan cheddar shreds (I use Violife)

• ¼ cup nutritional yeast

• 1 tablespoon vegan butter

• 1 teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon lemon juice

• Fresh parsley for garnish

For the pasta

• 12 oz pasta (I use Brami high-protein pasta)

Breadcrumb topping

• ¾ cup panko breadcrumbs

• 2 tablespoons vegan butter, melted

• 1 tablespoon nutritional yeast

• Pinch of salt

• Optional: paprika or Italian seasoning

Instructions

1. Cook the squash

Bring a small pot of water to a boil. Add cubed butternut squash and cook 10–12 minutes until very soft. Drain.

2. Blend the sauce

In a blender, combine the cooked squash, oat milk, broth/water, vegan cheddar, nutritional yeast, vegan butter, salt, garlic powder, onion powder, and lemon juice.
Blend until completely smooth and creamy.

3. Cook the pasta

Boil pasta in salted water according to package instructions. Drain (do not rinse).

4. Toss it together

Return pasta to the pot and pour in all the butternut squash cheese sauce. Stir well. Taste and adjust salt.

5. Make the breadcrumb topping

In a small bowl, mix panko, melted vegan butter, nutritional yeast, and a pinch of salt.

6. Assemble + bake

Preheat oven to 375°F.
Transfer the mac & cheese to a baking dish and spread evenly.
Top with the breadcrumb mixture.
Bake for 15–20 minutes, until golden on top.
For extra crispiness, broil 1–2 minutes at the end (watch closely!).

🥗 Roasted Brussels Sprouts & Sweet Potato Salad

A bright, colorful, warm salad that adds texture, sweetness, and crunch to your Thanksgiving spread.

Ingredients

Serves: 4–6

For the salad

• 2 cups Brussels sprouts, halved

• 2 cups sweet potatoes, cubed

• 1 Tbsp olive oil (Graza recommended)

• Salt and black pepper, to taste

• ½ cup dried cranberries

• ½ cup chopped walnuts, toasted if desired

• ½ cup vegan feta (optional — Follow Your Heart or Violife)

• 2 Tbsp chopped parsley or fresh sage

For the maple-Dijon vinaigrette

• 3 Tbsp olive oil

• 1 Tbsp pure maple syrup

• 1 Tbsp Dijon mustard

• 1 Tbsp apple cider vinegar

• Salt and black pepper, to taste

Instructions

1. Roast the veggies.
   Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.

2. Make the vinaigrette.
   In a small bowl or jar, whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper until smooth and emulsified.

3. Assemble the salad.
   In a large bowl, combine the roasted vegetables, dried cranberries, walnuts, and vegan feta (if using). Pour the vinaigrette over while still slightly warm and toss gently to coat.

4. Finish and serve.
   Sprinkle with chopped parsley or sage before serving.

Optional Add-Ins

• Avocado: for extra creaminess and richness.

• Quinoa, farro, or chickpeas: to make it heartier and protein-packed.

• Pomegranate arils: for a festive, sweet-tart pop.

🎃Easy Vegan Pumpkin Bread

A cozy, familiar classic — and a true staple at my own Thanksgiving table growing up. My mom made pumpkin bread every year, and it’s one of those scents and flavors that instantly makes the whole house feel like the holidays.

Ingredients

• 1 ¾ cups all-purpose flour (or swap with gluten-free — see note)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves (optional)

• 1 cup pumpkin purée

• ½ cup granulated sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil

• ¼ cup plant milk

• 1 tsp vanilla
  (Optional: ½ cup vegan chocolate chips or chopped nuts)

Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.

2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.

4. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.

5. Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool 10–15 minutes before slicing.

Recipe Note (Gluten-Free):

If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.

🍂 Autumn Harvest Quinoa Bowl

A hearty, beautiful bowl with fall colors — great as a lighter side or a plant-based main dish option.

Ingredients

For the salad:

• 1 cup uncooked quinoa (rinsed)

• 1 cup baby spinach

• 2 medium sweet potatoes, peeled + cubed

• 1 can (15 oz) chickpeas, drained + rinsed

• 2 apples, diced (Honeycrisp or your orchard pick!)

• ½ cup shelled pistachios

• 1 tsp each cinnamon + smoked paprika

• Olive oil, salt + pepper for roasting

For the maple balsamic vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt + pepper

Instructions

1. Cook the quinoa: In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes). Fluff with a fork and set aside.

2. Roast the sweet potatoes and chickpeas: Preheat oven to 400°F. Toss cubes and chickpeas with a drizzle of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Mix the vinaigrette: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt + pepper until smooth.

4. Assemble the bowl: In a large serving bowl, combine quinoa, baby spinach, roasted sweet potatoes, chickpeas, diced apples, and pistachios. Drizzle with vinaigrette and toss gently to coat.

5. Serve: Enjoy warm or chilled — it keeps well for meal prep too!

Kelly’s Notes

• Swap pistachios for pecans or walnuts if you prefer.

• Make it ahead — the flavors get even better as it sits.

🧡 Pumpkin Cheesecake Bars (Silky + Crowd Favorite)

A show-stopping dessert that feels special without being fussy — the perfect sweet finish to a cozy table.

Ingredients

Crust

• 1 ½ cups raw almonds or walnuts

• 1 cup Medjool dates, pitted

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup pumpkin purée

• 1 cup vegan cream cheese (Kite Hill works beautifully)

• ½ cup soaked cashews (optional — makes it extra thick and silky)

• ⅓ cup maple syrup

• 2 tablespoons melted coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoons pumpkin pie spice

• ½ teaspoon cinnamon

• Pinch of salt

How to Make Pumpkin Cheesecake Bars

1. Prepare the Crust

Add almonds (or walnuts), Medjool dates, maple syrup, vanilla, and salt to a food processor.
Blend until the mixture sticks together when pressed between your fingers.
Press firmly into the bottom of an 8×8 pan lined with parchment.
Bake at 350°F for 10 minutes to set.

2. Make the Filling

Blend pumpkin purée, Kite Hill cream cheese, soaked cashews, maple syrup, coconut oil, vanilla, pumpkin pie spice, cinnamon, and salt until completely smooth.

3. Assemble + Bake

Pour the filling over the crust.
Tap the pan lightly on the counter to smooth the top.
Bake at 350°F for 28–32 minutes, or until the center is mostly set with a slight jiggle.

4. Chill & Slice

Cool completely, then chill in the fridge for at least 3 hours (overnight is even better).
Slice into bars and enjoy.

Tips & Variations

• No cashews? Skip them — it still turns out creamy.

• Make it gluten-free: It already is!

• Make ahead: These get even better on day two.

• Swirl it: Add two tablespoons of cream cheese on top before baking and drag a knife to create a swirl effect.

Serving Suggestions

Serve chilled with:

• A drizzle of maple syrup

• A sprinkle of cinnamon

• Coconut whipped cream

• Or nothing at all — they truly shine on their own

💛 Final Notes

This whole menu is designed to be:
✔️ Make-ahead friendly
✔️ Cozy and nourishing
✔️ Totally plant-based
✔️ Beautiful on your holiday table

If you make any of these dishes, tag me @kellysgreenkitchen_. I love seeing your holiday spreads!

Happy cooking and Happy Thanksgiving! 🕯️🍽️