Vegan Thanksgiving, Simplified by Vicki Brett-Gach, VLCE

Thanksgiving has always been my favorite holiday. For the last 20 years, in every year but two, my husband and I along with our two kids have been the hosts to family and friends from both sides, with 12 to 20 people joining us around the table.

We always serve loads of seasonal favorites, but I learned long ago that it’s most fun when we keep things pretty simple. Contrary to what you might think, planning ahead is the key to simplicity for me. A couple of weeks ahead of time, I actually develop a full menu, create grocery lists, and even decide which serving pieces to use – plus, I make notes about what can be prepped ahead, and when. That’s most critical of all. It may sound extreme, but it’s actually fun, and it’s my best secret for successfully neutralizing the stress that hosting a big holiday dinner can prompt.

My next rule is enlist plenty of help. Allow guests to bring a vegan dish if they offer to do so, because it makes the holiday more fun for everyone. And of course it relieves pressure from the host.

Finally, have fun at your own party. Even if you are the type that can’t relax until dinner is served, know that your guests do not care about (or expect) perfection, and neither should you. What matters only is that you’re with your favorite people. Each moment is a memory in the making.

If you serve non-vegans on the holiday, as I do, you already know that pleasing them can be a tricky mess. But really good (vegan) food speaks volumes and paves the way for peace across the aisle. So here are a few of the favorites that will be making an appearance on our holiday table.

Thanksgiving Dinner Menu 

Creamy Cauliflower and Carrot Soup

This recipe is always a hit. Sometimes guests help themselves to a cup of this satisfying soup before we ever sit down to dinner.

Spinach and Kale Salad with Pecans, Dried Cherries, and Maple Citrus Dressing

I like to start with a bright green salad, using pecans or walnuts, and either dried cherries or cranberries, along with this easy no-oil-added Maple Citrus Dressing.

Hearty Lentil Shepherd’s Pie

This delicious main dish is the star of the show. Happily, it can be made ahead of time, and even stored in the freezer until time to bake.

Homemade Five Grain Bread

The smell of warm bread baking makes everyone happy.

Roasted Butternut Squash, Caramelized Onions, and Steamed Broccoli

I like to serve additional unadorned vegetables (not “recipes”), simply roasted or steamed.

Cherry Clafoutis

This is my favorite dessert. I think I can eat this entire recipe by myself. Yum.

Pumpkin Cupcakes

Can you have too many desserts for Thanksgiving? I think not. This is a deliciously sweet cupcake, especially when you top it with a Cinnamon Glaze.

Chocolate Brandy Truffles

Just an extra special way to finish a delicious evening.

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, with a Certificate in Plant Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. Vicki is a vegan cooking instructor at Washtenaw Community College, and a vegan food columnist for The Ann Arbor News. As owner of Ann Arbor Vegan Kitchen, LLC, Vicki works with individual clients transitioning to a plant-based diet, and conducts vegan cooking demonstrations for groups of all sizes about making healthy food choices, one meal at a time. Visit her on Facebook and find more of Vicki’s recipes on her Ann Arbor Vegan Kitchen blog at AnnArborVeganKitchen.com.