My Vegan Thanksgiving Menu

Since I was a kid, Thanksgiving has always been my favorite holiday.  I loved it because it was all about the food and gathering together.

Like many families, we had beautiful traditions surrounding this holiday – we all gathered and held hands during the blessing of the food, we all used a permanent marker to note what we were thankful for on “the Thanksgiving” tablecloth (we used the same one every year so you could go back and read what you were thankful for in past years), and of course we had tons and tons of traditional foods – high starch, high sugar, high fat and very few leafy greens.

It surely was not a balanced meal made for champions.

Last year, all of that changed when I found myself responsible for cooking the entire Thanksgiving dinner.  I quickly figured out two things:

  1. It’s a lot of work to make a family Thanksgiving meal. 
  2. Every single side dish can easily be converted to vegan, with just a few ingredient substitutes.

So, that’s what I did last year; I converted the side dishes to vegan dishes. If you are wondering, everyone loved them.  

We still had the same traditional dishes from past years, just minus the animal protein for seasoning. 

Here’s what was on our menu last year.

  • Green beans
  • Mashed potatoes
  • Sweet potato casserole (I know two potatoes are not needed for balancing out a menu, but it’s Thanksgiving and my family wanted them both) 
  • Lima beans
  • Carrots
  • Cornbread stuffing
  • Gravy
  • Lentil loaf (main dish for the plant eaters)
  • Roasted turkey (main dish for the meat eaters)
  • Pumpkin pie
  • Rosemary dinner rolls

This menu was close to a typical Thanksgiving dinner for my family so all the traditional family favorites were included. The only thing missing from the dinner table was crockpot corn and macaroni & cheese.  Last year’s group did not miss either of these two dishes. 

Every side dish was vegan and full of delicious, satisfying flavor. None of the recipes had added refined processed sugars or seasoning with animal protein.  It’s a testament to the fact that you don’t have to cook with added sugar and added animal fat to create amazing flavorful dishes.  

Today, I am sharing with you my plant-based vegan recipe for cornbread stuffing.  It took a couple of tries to get it just right, but we nailed it.  In this recipe I take the best from my momma’s traditional recipe while substituting the undesirable ingredients with healthier choices to keep it vegan and full of delicious flavor.   

Over the next few weeks I will be sharing more of my recipes from this list so you, too, can add some vegan side dishes to your holiday table. 

Shhh … here is my tip … If you don’t tell your guests it’s vegan, they will never know.  

Cheers to better health and to keeping Thanksgiving my favorite holiday!    

Vegan Cornbread Dressing

Recipe by Yetta BlairDifficulty: Easy

A vegan dressing that everyone will love on Thanksgiving.


  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1/2 cup of Vegan Butter

  • 5 cups of Olivia’s Brand stuffing (feel free to use your favorite)

  • 3 cups of water

  • 3 Tbs of McKay’s vegan chicken flavored seasoning

  • Salt and pepper to taste.


  • Preheat oven to 350 degrees.
  • Melt vegan butter and saute onion and celery until they start to soften.
  • Add 3 Tbs of McKay’s vegan chicken flavored seasoning to the 3 cups of water to make chicken broth. Add chicken broth to pan to warm.
  • Remove to a large mixing bowl and add dressing mix. Stir and rest until liquid is absorbed and dressing cubes are moist – about 10 minutes. You may prefer to add more broth for a softer dressing. Salt and pepper to taste.
  • Bake in a casserole at 350 degrees, 30 – 40 minutes.


  • If you prefer to skip the vegan butter, you can sauté your onions and celery in 2 Tbs of olive oil. It is still delicious, just a slightly different flavor.
  • I use Olivias stuffing cornbread dressing because there are no added sugars, it’s preservative free, it’s vegan, they use organic cornmeal and, as a bonus, it’s a family run bakery. But, you can choose any stuffing mix you like; just make sure it’s vegan and that you recognize all the ingredients on the ingredient list.


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Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.