Hearty Vegan Ideas for Thanksgiving!

A blog about gratitude and vegan eating on Thanksgiving by nicobella intern, Katherine Bechdol:

Thanksgiving is a time of year when we count blessings and practice gratitude. This Thanksgiving I am grateful for the people in my life who support my dreams of becoming a registered dietitian and for all the people and organizations, like nicobella organics, who help me reach my goal.

Thanksgiving is not typically a holiday where people think of their favorite plant based dinner. Well I'm hoping to inspire some plant-based deliciousness with ideas below that will wow your family and friends.

First up — pumpkin soup! Who doesn’t love pumpkin this time of year? Pumpkin is fun, adds color to your counter and is chock-full of micronutrients such as vitamin A and potassium. A favorite go-to vegan blog, The Minimalist Baker, offers Simple Pumpkin Soup topped with beautiful sauteed kale.  Culinary tip: save and roast the seeds in order to add them as a pretty and edible garnish!

image courtesy of The Minimalist Baker

To complement the Simple Pumpkin Soup, make a winter vegetable salad using farm fresh veggies with added quinoa (a complete protein!). This salad includes nutrient-powered arugula, red kale, pomegranate seeds, quinoa, carrots, radishes, cucumbers and tomatoes (shout out to Fresh Harvest for always keeping me stocked on fresh and local fruits and veggies!). Add your favorite salad dressing or this warm pumpkin vinaigrette from Veggie Inspired. 

Bonus benefits with using seasonal veggies — spend less on your grocery bill! Buying seasonal and local produce helps save money, ensures you’re getting fresh food (and the most nutrition) and allows you to support your local farmer!

For dessert my husband and I made some fresh hot chocolate using nicobella’s hot cocoa mix with coconut milk!

Let me know what your plans are for this Thanksgiving and what plant based dishes you’re preparing!


Katherine Bechdol graduated from the University of Georgia in 2008 with a bachelors degree in geology. After working as an environmental consultant she decided to follow her passion for healthy eating and is now working towards her Master's Degree in Health Science from Georgia State University while working in the Coordinated Program in Nutrition in order to become a Registered Dietitian Nutritionist. She believes that food can heal the body and her long term goal is to become a research scientist in order to help individuals suffering from chronic disease heal in a functional and integrative way.   

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