A plant-based fall feast

How to have a plant-based fall-feast


Whether you celebrate Thanksgiving or are just looking for a delicious way to bring on the fall season, these plant-based suggestions will leave you thankful for tasty food!

Autumn is the season when we gather with friends and family to share in the warmth of a fall feast and celebrate all that we are thankful for. This year, consider embracing the values of gratitude and compassion by choosing a plant-based Thanksgiving celebration. 

We recently shared how interesting turkeys are, so if you’ve decided to skip turkey this year, don’t worry – there is a cornucopia of tasty plant-based alternatives! 

Savour the sides 

Roasted Brussels sprouts with balsamic glaze: Toss Brussels sprouts with olive oil, salt, and pepper, then roast them until they're tender and slightly crispy. Drizzle with a rich balsamic glaze for an extra burst of flavor. 

Buttery mashed potatoes: Creamy mashed potatoes are a Thanksgiving classic. Use dairy-free butter and unsweetened almond milk to achieve that rich, velvety texture everyone loves.  

Wild mushroom stuffing: Elevate your stuffing with earthy wild mushrooms, aromatic herbs, and hearty whole-grain bread. Swap out the traditional animal-based broth with a flavorful vegetable broth for a savoury twist. 

Cranberry-orange sauce: Tangy cranberries and zesty oranges come together in this vibrant sauce. Sweetened with a touch of maple syrup, it's the perfect accompaniment to your plant-based feast. 

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Mouth-watering mains 

Stuffed acorn squash: Roasted acorn squash halves make a beautiful and delicious centerpiece. Fill them with a mixture of quinoa, cranberries, pecans, and herbs for a hearty and satisfying main dish. 

Lentil loaf: A flavourful lentil loaf, seasoned with herbs and spices, can be sliced and served as the main attraction. Bonus: Pair it with a savory mushroom gravy for an extra layer of taste. 

Vegan wellington: Impress your guests with a delectable vegan Wellington. Wrap a savory blend of mushrooms, lentils, and spinach in flaky puff pastry for a show-stopping main course. 

Stuffed bell peppers: Colorful bell peppers filled with a mixture of rice, beans, and vegetables make for a festive and nutritious main dish. Top them with a zesty tomato sauce for added flair. 

Indulgent desserts 

Pumpkin pie: No Thanksgiving is complete without a slice of pumpkin pie! Substitute dairy with coconut or almond milk and use egg replacers to achieve that creamy, spiced filling in a flaky vegan crust. 

Apple crisp: Warm, cinnamon-spiced apples topped with a crunchy oat and almond crumble make for a comforting dessert. Serve it with a scoop of dairy-free vanilla ice cream for extra decadence. 

Vegan pecan pie: Satisfy your sweet tooth with a gooey and nutty pecan pie. Swap corn syrup for maple syrup and use a flax or chia egg for binding in this delectable dessert. 

Chocolate avocado mousse: For a guilt-free indulgence, whip up a silky chocolate avocado mousse. Blended avocados, cocoa powder, and a sweetener of your choice create a creamy, chocolatey delight. 

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This is just a tiny sample of all the amazing foods you can make with just plants! 

How are you incorporating plant-based food into your fall feasts? Tweet us @movetheworldca and let us know! 

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