ThanksLIVING Recipes-Healthy Vegan Recipes for Thanksgiving


Happy holidays, friends!

What a wonderful time of year!! I cannot believe Thanksgiving is NEXT week! Hopefully this is reaching you in time to get you excited and ready to prep for a delicious Thanksgiving holiday! Try one or ALL of these recipes and tell me what you think!

All the recipes listed are truly easy to make and contain no animals, no gluten and tons of flavor!

I hope you enjoy them and I’m wishing you a beautiful holiday filled with peace, love and light!

ThanksLIVING Recipes

No-Can Crans (Fresh Cranberry Sauce)

Okay, so I used to LOVE the stuff in the can, but then I grew up. Nothing beats fresh cranberry sauce! Especially with that little tang of orange zest!


  1. 2 lbs. fresh cranberries

  2. 1 cup filtered water

  3. 1 cup organic sugar (or you can use 3-4 tbsp. raw honey as an alternative)

  4. 1 teaspoon orange zest

  5. 1/4 teaspoon cinnamon, freshly ground


Rinse and pick over the cranberries to make sure you get rid of any debris. Pour the water and sugar (or honey) in a medium pot over medium heat. Gently mix until the sugar is dissolved. Bring to a boil. Once the water is boiling, add the cranberries and stir. Bring to a boil again, reduce heat to a simmer, and cook for about 5-10 minutes until the cranberries burst. Add the cinnamon and orange zest and stir well. Remove from heat and allow to cool. Cover and place in the refrigerator overnight to allow the flavors to really meld and the cranberries to sweeten (optional). You can certainly serve the day of if you prefer tarter cranberry sauce.

Bountiful Maple Brussels Sprouts

Maple. Brussels Sprouts. Need I say more?


  1. 2 lbs. Brussels sprouts

  2. 3 tbsp. grapeseed or coconut oil

  3. Sea salt and pepper, to taste

  4. 2 tbsp. Earth Balance soy-free butter substitute

  5. 2 tbsp. brown sugar

  6. 1/4 cup 100% Grade B maple syrup

  7. 2 tbsp. apple cider vinegar


Heat up your oil in a large, cast iron pan over medium-high heat. While it’s heating up, wash and trim the Brussels sprouts. You can cut off the ends and cut them in half length-wise as an option. I like them better this way.

When the oil is hot, add the Brussels sprouts to the pan along with some salt and pepper. Toss quickly to coat, turn the heat up a bit, and then leave for a few minutes. The sprouts should get nice and brown and even charred a bit.

Add the Earth Balance and the brown sugar and slowly stir. Reduce the heat to medium, stir in the maple syrup, and let everything roast for about 10 minutes (depending on the size of the Brussels sprouts) until tender. You want the sugars to caramelize, but if the pan is looking too dry you can add a couple of table spoons of water and stir gently. Add the vinegar and cool a minute or so more.

Butternut Apple Honey Soup

Was thumbing through Natural Health Magazine, and saw this and thought it would make a wonderful addition to any Thanksgiving Day feast!


  1. 1 tbsp. EVOO

  2. 2 shallots, diced

  3. 5 cups low sodium vegetable broth

  4. 1 medium sized butternut squash, peeled and diced

  5. 1 tbsp. minced ginger

  6. 2 Granny Smith apples, diced

  7. 2 tsp. dried sage

  8. ¼ tsp. nutmeg

  9. Sea salt to taste

  10. 2 tbsp. raw honey

  11. ½ cup raw walnuts for garnish (optional)


Heat up oil in a large saucepan over medium heat. Add in the shallots and cook for 3 minutes. Add in your 5 cups of vegetable broth, butternut squash, apples, ginger, sage, nutmeg and salt. Simmer for 30 minutes. Stir in honey. Puree soup with a stick blender or in small batches at a time in a Vitamix or other high-powered blender.

Ladle into bowls and garnish with raw walnuts (you can toast them for a bit if desired).

Protein Packed Quinoa Mushroom Loaf

I had something like this at Whole Foods recently, so I found a recipe and modified it for you all to try! It’s filling, hearty and is packed with plant-based protein!


  1. 1 tbsp. EVOO, plus more for greasing

  2. 8 ounces organic mushrooms of choice (button work well), sliced

  3. 1 cup chopped red onion

  4. ½ cup shredded organic carrots

  5. Sea salt & fresh ground pepper, to taste

  6. 1 (15 ounce) can organic garbanzo beans, rinsed and drained

  7. 3/4 cup gluten free rolled oats

  8. 2 cups cooked quinoa

  9. 1/2 cup chopped fresh parsley

  10. 2 tbsp. minced fresh thyme

  11. 1 teaspoon all-purpose seasoning such as Spike

Preparation: Preheat oven to 350°F Lightly grease an 8-inch loaf pan with olive oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, onions, carrots, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

Meanwhile, put grabanzo beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms/onions/carrots, bean mixture, quinoa, parsley, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle.

Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Top with Savory Gravery

Savory Gravory

A vegan version of a classic holiday must-have.


  1. 1/2 cup EVOO

  2. 3-6 cloves of garlic, minced

  3. 2-3 slices of yellow onion, chopped

  4. 1/2 cup Bob’s Red Mill’s gluten free all-purpose  flour

  5. 4 tsp. nutritional yeast

  6. 4 tbsp. tamari

  7. 2 cups water

  8. 1/2 tsp. sage

  9. 1/4 tsp. ground black pepper

  10. 1/2 tsp. salt

  11. 5 or 6 white mushrooms, sliced (optional)

  12. extra flour or cornstarch (optional)


Heat oil in a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a cooked through and translucent.

Add the flour, nutritional yeast, and tamari to make a paste. Add the water gradually, stirring constantly. Bring the gravy to a boil on medium to medium-high heat, stirring constantly — the gravy has to boil for it to thicken. Add pepper. Stir in the sliced mushrooms, if desired. Add salt, if desired.

If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps. Use a wire whisk to eliminate lumps.

Serve piping hot.

Raw Persimmon Pie (redo recipe)

I love this recipe and only have it once a year and since every year I have new followers, it’s absolutely new to them! Plus, we should all eat more persimmons! They only come around once a year! This raw dessert is insanely easy to make and just as insanely delicious!


1/2 cup dry raw pecans

1/4 cup raw almonds

3 tbs. unsweetened shredded coconut

2 Medjool dates

1/8 tsp. sea salt

1/4 tsp. vanilla extract

1 tbs. raw honey

Directions for crust:

Put all dry ingredients into blender. Remove pits from dates. Put in blender and blend until finely ground but not powdery. Add in honey and blend for a few seconds. Pour into pie plate and press into shape. Set aside to make filling.


4 ripe Fuyu persimmons

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Rinse persimmons, cut off tops and peel skins. Slice into pieces and remove any hard black seeds. Put fruit into blender with spices and blend until velvety smooth-about 15 seconds. Pour blended persimmons into crust. Allow to set, refrigerate for several hours. After slicing, sprinkle with additional coconut (optional) or decorate with edible flowers.

If you want more help planning out healthy holidays or getting a jump start on losing weight BEFORE the holidays arrive, contact me at 323-905-4483 to schedule your FREE 30 minute Nutrition Strategy Session!


0 views0 comments

Recent Posts

See All