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🍂🥧 The Ultimate Plant-Based Thanksgiving Feast! Easy, Delicious & Perfect for Every Table! 🥧🍂

Want to WOW your guests this Thanksgiving with a plant-powered feast? 🎉 I’ve got you covered! In this video, I’ll show you how to make a FULL vegan Thanksgiving dinner that’ll have everyone saying “WOW!” – no turkeys, no problem! 🦃💚

From a protein-packed Lentil Loaf to decadent Pumpkin Cheesecake Bars, this meal is loaded with flavor, comfort, and all the classic dishes you love—minus the animal products! 🌱✨ Whether you're health-conscious or just want to try something new, these easy recipes will bring joy and festivity to your table!

In this video, you’ll learn how to make:

Lentil Loaf 🍞 – Crispy outside, tender inside!
Pumpkin Cheesecake Bars 🍞 – Nutty crumble perfection!
Gluten-Free Pecan Pie 🎃 – The ultimate fall dessert!
Pomegranate Lentil Salad 🥒 – A fresh, crunchy side!
Why you’ll love it: ✨ Simple, easy-to-follow recipes ✨ Perfect for Thanksgiving or ANY holiday ✨ Delicious enough to satisfy even the biggest traditionalists! ✨ Feel great about what you're eating while enjoying all the classic flavors

Let me know in the comments which recipe you're most excited to try! 💬👇

Lentil Loaf
Ingredients:
2 tbsp olive oil (divided)
1 yellow onion, chopped
½ cup carrot, chopped
⅓ cup celery, chopped
2 cloves garlic, minced
1 tsp dried thyme (or 1 tbsp fresh)
½ cup walnuts, chopped
1 ½ cups cooked lentils (green or brown)
1 cup quick oats (gluten-free if needed)
2 tbsp ground flax seeds
2 tbsp tamari (or soy sauce)
⅛ tsp cayenne pepper (optional)
½ tsp fine sea salt
¼ tsp black pepper

Glaze:
2 tbsp tomato paste
2 tbsp maple syrup
¼ tsp salt
¼ tsp smoked paprika
1 tbsp balsamic or apple cider vinegar

Instructions:
Preheat oven to 375ºF and grease a 9x5-inch loaf pan.
In a skillet, sauté onion, carrot, and celery in 1 tbsp olive oil for 8 mins. Add garlic and thyme for 1 more minute.
In a food processor, pulse walnuts, lentils, oats, flax, tamari, cayenne, salt, and pepper. Add sautéed veggies and 1 tbsp olive oil. Pulse until combined but not smooth.
Press mixture into pan, bake for 20 mins.
For glaze, mix all ingredients in a bowl. After 20 mins, spread over loaf and bake for another 10 mins.

Pumpkin Cheesecake Bars (Accidentally Vegan)
Crust:
7 oz graham crackers
3 oz melted plant-based butter

Filling:
16 oz vegan cream cheese
3.5 oz granulated sugar
1 tsp vanilla extract
1 oz cornstarch
5.5 oz pumpkin puree
1 tsp pumpkin spice

Pecan Topping:
4.5 oz pecans
2 oz brown sugar
2 oz all-purpose flour
1 tsp pumpkin spice
¼ tsp salt
2 oz melted vegan butter
1 tsp water

Instructions:
Preheat oven to 350°F and grease a 10.5"x7.5" baking dish.
Blend graham crackers into crumbs. Press into dish, bake for 8 mins, then cool.
Mix cream cheese, sugar, cornstarch, and vanilla for the batter. In a separate bowl, combine pumpkin puree and spice.
Pour plain batter over cooled crust, layer pumpkin mixture on top, bake at 350°F for 30 mins.
For topping, pulse pecans, brown sugar, flour, spice, and salt in a food processor. Add melted butter and water, pulse until clumpy.
Sprinkle topping over cheesecake, bake for another 25-30 mins. Cool to room temp, refrigerate for 6 hours.

Gluten-Free Pecan Pie
Crust:
1 ½ cups gluten-free flour
¼ tsp sea salt
½ cup cold vegan butter
1 tbsp maple syrup
3-4 tbsp ice water

Filling:
2 tbsp ground flaxseeds + 4 tbsp water
4 tbsp vegan butter (melted)
¾ cup dark corn syrup
¾ cup sugar
3 tbsp cornstarch
2 tbsp vanilla extract
2 cups chopped pecans, ½ cup pecan halves

Instructions:
Preheat oven to 375°F. Prepare a 9-inch pie pan.
Mix gluten-free flour and salt, add cold butter and press into flakes. Stir in maple syrup and cold water until dough holds together. Refrigerate for 15 mins.
Roll dough out, press into pie pan, patch cracks, and par-bake for 20 mins.
Make flax eggs by combining ground flax and water.
Mix vegan butter, corn syrup, flax eggs, sugar, cornstarch, and vanilla.
Stir chopped pecans into mixture, pour into crust.
Bake for 50-55 mins until bubbly and golden. Cool for 30 mins, refrigerate for 4 hours.

Pomegranate Lentil Salad
Ingredients:
3 cups cooked brown lentils
1 container fresh spinach
½ cup walnuts, chopped
2 apples, chopped (optional)
1 pomegranate

Dressing
3 tbsp tahini
2 tbsp olive oil
1 clove garlic
6 tbsp water
4 tbsp orange juice
2 tbsp orange zest
Salt & pepper

Instructions:
Cook lentils according to package instructions.
Prepare pomegranate and chop apples.
Combine lentils, spinach, walnuts, apples, and pomegranate in a bowl.
Blend dressing ingredients until smooth, pour over salad, toss to combine.

👇 Join the Plant-Powered Thanksgiving revolution! 👇
Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more mouthwatering plant-based recipes! 🌿✨

👇 Comment below: What's your favorite Thanksgiving dish? 💬

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