Thanksgiving Sides – Buddha Bowls Are My Jam

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Here are a few recipes that will make your Thanksgiving even better! Eating a whole food plant-based diet around the holidays can still be a delicious experience.

Stuffing is a Thanksgiving dinner must-have in my family! This recipe is a whole food plant-based no-oil recipe. You can serve this with mashed potatoes and it’s also amazing topped with mushroom gravy.


Whole food plant based, vegan, bread stuffing.

Prep Time5 mins

Cook Time22 mins

Course: dinner

Keyword: no oil, stuffing, vegan, whole food plant-based

Servings: 6


  • 4 slices whole wheat/whole grain bread, cubed
  • 2-1/2 cups sliced mushrooms
  • 2 ribs celery, diced
  • 1 onion, diced
  • 2 tbsp liquid aminos or soy sauce
  • 1 tbsp apple cider vinegar
  • 1-1/4 cup vegetable stock
  • 1-1/2 tbsp poultry seasoning (see recipe below)
  • salt and pepper to taste


  • Preheat oven to 425F.

  • Place cubed bread on a parchment-lined baking sheet.

  • Bake for 10 minutes.

  • To a saute pan, over medium heat, add celery, onion, mushrooms, 1/2 cup vegetable stock, apple cider vinegar, liquid aminos/soy sauce. Salt and pepper to taste.

  • Cook over medium heat for 12 minutes, stirring occasionally.

  • In a large bowl add bread, sauteed vegetable mixture, 3/4 cup vegetable stock, and poultry seasoning.

  • Mix well.

  • Transfer to an oven-safe casserole dish. I use a 9″ round 2 qt casserole dish.

  • Bake for 10 minutes.

Poultry Seasoning


  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp marjoram
  • 1/2 tsp ground sage

Vegan Mashed Potatoes – Instant Pot

I make these in my instant pot, but If you don’t have an instant pot you can make this on the stove top.

Prep Time5 mins

Cook Time8 mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: comfort food, potatoes, side dish

Servings: 4


  • 4 cups red potatoes, quartered
  • 1 cup water
  • 2 tbsp garlic, minced
  • 1/2 cup unsweetened almond or coconut milk
  • 2 tbsp fresh Italian parsley, chopped
  • salt and pepper to taste


  • Add potatoes, water, and garlic to the instant pot.

  • Set pressure for 8 minutes.

  • When 8 minutes up, do a quick release.

  • Add coconut or almond milk and mash to desired consistency.

  • Add parsley and salt and pepper if desired. Stir. Enjoy! My kids didn’t even know they were “vegan.”

Mushroom Gravy

Prep Time5 mins

Cook Time10 mins

Course: Main Course, sauce, Side Dish

Keyword: gravy, mushrooms, no oil, vegan, whole food plant-based

Servings: 4


  • 2 Portobella Mushroom caps, sliced You can use any other mushrooms that you have, 2 cups, sliced.
  • 1/2 Onion, Sliced
  • 2 tbsp low sodium vegetable stock, for sauteeing
  • 1 tsp steak seasoning
  • 1 cup vegetable stock
  • 1 tsp liquid aminos or low sodium soy sauce


  • Add 2 tbsp vegetable stock, onions and mushrooms to a saute pan over medium heat.

  • Cook for about 5 minutes, stirring occasionally.

  • Add 1 cup of vegetable stock, steak seasoning and aminos/soy sauce to the pan.

  • Stir and reduce heat to medium-low.

  • Simmer for 5 more minutes, stirring occasionally.

  • Serve over tofu, mashed potatoes, cauliflower steaks or even rice!

Vegetable Wild Rice Risotto

Tons of Veggies in this Risotto. This contains nutritional yeast to add a nice cheesy flavor.

Prep Time5 mins

Cook Time40 mins

Course: Main Course

Keyword: risotto, vegan, vegetables, vegetarian, whole food plant-based

Servings: 6


  • 4 cups vegetable stock
  • 1 leek, washed and soaked in water to remove any dirt,
  • 1/4 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup matchstick carrots
  • 2 cups mushrooms, chopped
  • 2 cups wild rice blend
  • Cracked black pepper
  • 2 tbsp Penzeys fox point seasoning
  • 1 medium Zucchini cut in half lengthwise then slice
  • 1 cup frozen peas
  • 1 tbsp nutritional yeast


  • In a small pot warm the vegetable stock. Keep warm.

  • In a medium saute pan over medium-high heat, saute the leeks, onions, garlic, carrots, and mushrooms. Cook for 5 minutes. Add 1/4 c water if needed, if vegetables are sticking to the pan.

  • Add rice to the pan. Next, add a cup or so of vegetable stock from the small pot. Add enough to cover the rice.

  • Add Fox point or any other seasoning you choose, and pepper. Stir.

  • Reduce heat to medium and simmer, stirring occasionally, until stock is almost evaporated. As stock evaporates add more to the pan. Continue this for about 30 minutes until the rice is done.

  • Add zucchini, peas and nutritional yeast to the pan, stir and cover. Cook for 5-7 min.

  • Serve!

Green Bean Casserole Soup

Prep Time5 mins

Cook Time15 mins

Course: dinner, Main Course, Soup

Keyword: soup, vegan, whole food plant-based

Servings: 6


  • 1 tbsp olive oil or vegetable stock for sauteeing
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 3 cups mushrooms, chopped
  • 3 cups green beans, chopped
  • 1 tsp poultry seasoning (see recipe below)
  • 1 cup vegetable stock
  • 1 cup soy milk, or plant milk of your choice
  • 1 tbsp liquid aminos or soy sauce
  • salt and pepper to taste


  • Add oil or stock to a dutch oven or soup pot over medium heat.

  • Add onions, garlic, mushrooms, green beans, and poultry seasoning.

  • Stir and cover.

  • Cook for 5 minutes or until vegetables are tender.

  • Add stock, plant milk, aminos/soy sauce and salt/pepper to taste.

  • Stir and cover.

  • Simmer over medium heat for about 10 minutes.

Pumpkin Chocolate Chip Cookies

If you have a craving for sweets give these a try! Whole food plant-based with no oil, vegan, dairy-free.

Prep Time5 mins

Cook Time15 mins

Cooling Time5 mins

Course: Dessert

Keyword: cookies, no oil, vegan, whole food plant-based

Servings: 44


  • 1 tbsp ground flaxseed
  • 2 tbsp water
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup date sugar You can substitute any other sugar you have available. I use date sugar because of its nutritional value.
  • 1 tsp pumpkin pie spice
  • 1 15 oz can pumpkin puree
  • 1 tsp vanilla
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup pure maple syrup
  • 1 cup dairy-free chocolate chips


  • Preheat oven to 350F.

  • In a small bowl, mix together flaxseed and water. Set aside.

  • In a medium-sized mixing bowl, add all remaining ingredients, adding flax mixture and chocolate chips last.

  • Stir until well blended.

  • Place cookie dough in heaping tablespoons on a parchment-lined baking sheet. (12 to a sheet)

  • Bake for 15 minutes.

  • Allow cooling for 5 minutes.


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