A Plant Based Thanksgiving Feast

Recipes for Your Holiday Meal

The holidays are a time to bring your family and friends together and rejoice in each other’s company over a lovingly prepared meal. When planning your holiday menu, consider the impact your food choices may have on your personal health, the health of our environment and the economic landscape.

The Plant Based Foods Association, a recently formed trade group for brands like those featured here, advocates for a “fair and competitive marketplace for businesses selling plant-based foods intended to replace animal products…”. Representatives from trade groups communicate on behalf of their business members to help shape policies, educate consumers and share relevant information with the public. Coconut Bliss is a proud member of the Plant Based Foods Association. We are committed to increasing the availability of plant-based food, and to sharing the abundance of delicious and humane choices with our customers.      

Treat your loved ones to a compassionate Thanksgiving feast this year with this plant-based line up of celebration worthy recipes.



Fall Persimmon Bruschetta courtesy of Miyokos Kitchen (Recipe by Chef Nicole Derseweh & Jason Wrobel)

6 Fuyu persimmons
1 gluten free baguette or loaf
Miyoko’s Creamery Loire Valley In a Fig Leaf
Fresh sage leaves
2 pomegranates
1 1/2 Tbs coconut oil
1/3 cup balsamic vinegar

Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
Slice persimmons horizontally into thin slices. With a spreading knife generously spread Miyoko’s Fig cheese on the tops of the sliced bread. Place cheese coated bread slices onto the baking sheet. Next layer the persimmons over the cheese to assemble the bruschetta. Place in the oven to toast about 15 minutes until golden brown around the edges.

While bruschetta is toasting melt and heat the coconut oil in a small frying pan. Toss in the fresh sage leaves and fry on each side until crisp. Remove from oil before they brown and set aside.

To create the sauce separate seeds from pomegranate. Place seeds in a high powered blender to purée. In a small saucepan combine pomegranate purée with balsamic and cook over low heat whisking regularly until reduced. About 15 minutes.

Pull toasted bruschetta out of the oven. Top with a drizzle of the freshly made pomegranate balsamic reduction and fried sage leaves. Plate, serve and dance while you eat!

Holiday Sliders with Cranberry “Butter” courtesy of Tofurky

2 tablespoons dried cranberries
½ cup (1 stick) vegan butter, softened, plus 2 tablespoons melted for brushing
2 packages Hickory Smoked or Oven-Roasted Tofurky Deli Slices
12 small vegan dinner rolls
1 tablespoon poppy seeds

Preheat the oven to 350℉. Place the cranberries in a small bowl and pour boiling water over them to cover. Let sit for 5 minutes. Drain the cranberries well and mince. In a small bowl, mash the softened butter and minced cranberries together until well mixed. Cut the dinner rolls in half and spread with the butter. Place two folded deli slices in each roll.

Place the rolls on a baking sheet and brush the tops with the melted butter. Sprinkle with the poppy seeds and bake until warmed through, about 10 minutes.


Carrot Soup with Parmesan Croutons courtesy of Follow Your Heart (Recipe by Spork Foods)

1 tablespoon vegan butter
½ medium brown onion, finely chopped
2 cloves garlic, finely chopped
4-5 carrots, scrubbed and roughly cut
4 cups organic “chicken style” vegetable broth
1 large organic russet potato, diced
1 teaspoon sea salt
½ teaspoon finely ground black pepper
2 bay leaves
2 tablespoons nutritional yeast
1 tablespoon brown rice syrup
1 tablespoon champagne vinegar
¼ cup soymilk creamer

Pre-heat a large stock pot.  Add butter and sauté onion, and garlic for about 3 minutes or until slightly browned.  Add carrots and cook for 3 more minutes.  Add vegetable broth, potato, sea salt, pepper, bay leaves, nutritional yeast, brown rice syrup and champagne vinegar.

Reduce heat to a simmer and cook, covered for about 20 minutes, or until carrots are tender. Remove bay leaf and add and creamer.

Blend soup in a blender, with middle section of lid removed.  Place a dish towel over top of blender to prevent spillage.  Season to taste with salt and pepper.

For croutons, spread Follow Your Heart Pesto Vegenaise Gourmet on bread. Sprinkle with garlic powder. Slice bread into large cubes. Top with Follow Your Heart Shredded Parmesan.  Place in toaster oven and toast until crisp, about 7 minutes.  Set aside.

When serving, ladle soup into bowls and drizzle 1 teaspoon vegan honey in a spiral shape, over center of soup.  Garnish each bowl with a few croutons and a sprig of rosemary, if desired.

Side Dishes

Green Beans in Brown Butter with Mushrooms courtesy of Miyokos Kitchen (Recipe by Miyoko Schinner of Miyoko’s Kitchen)

About 6 quarts water
About 2 teaspoons sea salt
1 ½ lbs. green beans, trimmed
8 ounces mushrooms, sliced
4 ounces Miyoko’s Kitchen butter
1 teaspoon freshly grated nutmeg
Sea salt to taste
½ cup sliced almonds

Before starting this, prepare a large bowl of ice water.

Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.

Meanwhile, melt all but a teaspoon or so of the butter in a saute pan until it becomes brown and nutty in aroma. Add the mushrooms and saute over high heat to brown. Sprinkle with a little salt. Drain the green beans well, then add to the mushrooms in the pan and toss and turn until coated in brown butter and are heated all the way through. Season with salt and nutmeg.

In a separate skillet, melt the remaining butter. Add the almonds and cook, stirring, until golden brown. Put the beans on a platter and top with the almonds. Serve hot.

Creamy Mashed Potatoes courtesy of Follow Your Heart

3 russet potatoes
2 tablespoons vegan butter (we used Miyokos European Style Cultured Vegan Butter)
½ cup coconut creamer
½ cup Vegenaise® (BBQ, Roasted Garlic, or Pesto Vegenaise are great swaps)
Chives (optional)
Salt & Pepper

Peel the potatoes and cut into evenly sized ½ inch pieces.

Bring a large pot of salted water to a boil. Carefully add potatoes and cook until they can easily be poked through by a fork. Drain and return to the pot.

Warm the butter and creamer in a saucepan or microwave (30 seconds) and add to the potatoes. Using a potato masher or immersion blender, whip until smooth and creamy. Season with salt and pepper to taste and enjoy.

Main Dish

Tofurky Roast with Chipotle Glaze courtesy of Tofurky

1 TofurkyⓇ Roast, thawed completely
2 tart apples, cored and roughly chopped
1 large sweet potato (about 1 pound), cut into ½” cubes
2 tablespoons preferred vegetable oil, divided
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup vegetable broth
¼ cup maple syrup
1 canned chipotle en adobo, seeded and minced
½ teaspoon ground cumin

Preheat oven to 350℉. With a knife or scissors, carefully remove plastic casing and clips from the roast. In a Dutch oven or casserole dish with a lid or on a piece of aluminum foil on a pan, toss together apples, sweet potato, 1 tablespoon oil, salt, and pepper. Nestle roast in the center of the vegetables and add vegetable stock. Brush roast with remaining oil, tightly cover the dish, and roast for 1 hour 20 minutes.

In a small saucepan, gently heat maple syrup, chipotle, and cumin over medium-low heat, stirring to combine. Remove dish from oven, uncover, and brush roast generously with glaze. Return dish to oven, uncovered, 10 minutes more or until glaze is lightly browned.

Place vegetables on a serving platter, brush roast with glaze again, and thinly slice roast with a serrated knife.


Pumpkin Cream Pie from Coconut Bliss

2 cups cashews, soaked for 2 hours or overnight
1-2 tsp. Pumpkin Pie Spice
¾ cup pumpkin puree
14 oz. Coconut Bliss Vanilla Island, melted

6 Tbsp chilled coconut oil
1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Flour
1/4 tsp salt
4-6 Tbsp ice water

1 14-ounce can coconut milk, chilled
6 Tbsp maple syrup
1/2 tsp vanilla extract

To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Add the cold coconut oil and work gently with a pastry cutter to cut it in until it resembles coarse crumbs.

Add ice water a tablespoon at a time to help it come together. Once a loose dough is formed, transfer to a piece of plastic wrap and bring it together to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum of 30 minutes or up to 2 days. Allow to warm on the counter for 10 minutes before using.

Preheat oven to 425 degrees and prepare pie filling.

Add all filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings. Set aside.

To roll out the crust, unwrap the disc and place it between two layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan.
Transfer the crust into a pie pan, forming it to the bottom and sides of the dish with your hands. Seal any cracks with excess dough.

Bake at 425 degrees for 15 minutes. Remove from oven and allow to cool completely.

Fill the crust with the pumpkin cashew mixture. Cover and refrigerate overnight.

Chill the coconut milk in the refrigerator overnight.

Remove the coconut milk from the refrigerator and open the lid. Scrape out the thickened cream and discard the liquid or save it for use in smoothies.

Place coconut cream in a chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Add vanilla and maple syrup and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

Top each pie slice with a dollop of cream and enjoy!

Cinnamon Sipping Chocolate Float from Coconut Bliss

1 pint Coconut Bliss Dark Chocolate
1 pint Coconut Bliss Cinnamon Chocolate Fusion

Melt Coconut Bliss Dark Chocolate over medium low heat in a saucepan, stirring until melted and warmed through.

Ladle into mug or glass and float 1 scoop of Coconut Bliss Cinnamon Chocolate Fusion on top. Sip at your leisure!

Fall Persimmon Bruschetta
Fall Persimmon Bruschetta
Holiday Sliders with Cranberry “Butter”
Holiday Sliders with Cranberry “Butter”
Carrot Soup with Parmesan Croutons
Carrot Soup with Parmesan Croutons
Green Beans in Brown Butter with Mushrooms
Green Beans in Brown Butter with Mushrooms
Creamy Mashed Potatoes
Creamy Mashed Potatoes
Tofurky Roast with Chipotle Glaze
Tofurky Roast with Chipotle Glaze
Coconut Bliss Pumpkin Cream Pie
Coconut Bliss Pumpkin Cream Pie
Cinnamon Sipping Chocolate Float
Cinnamon Sipping Chocolate Float

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