While eating plant-based can be easy when you’re feeding your immediate family, the unknown preferences of extended family and friends can cause anxiety. The good news is that there are many plant-based Thanksgiving recipes you can make that anyone will love.

Below we shared three beloved holiday dishes from Purple Carrot’s culinary team:

Paulie’s Plant-Based Biscuits

Serves 6-8

NUTRITION PER SERVING

Calories: 190
Fat: 7g
Carbohydrates: 27g
Dietary Fiber: 1g
Sugars: 2g
Protein: 4g

INGREDIENTS

2 cups white all-purpose flour and extra for dusting
1 tsp salt
1 tbsp brown sugar
2 tbsp baking powder
5 tbsp cold vegan butter
1 cup almond milk
Nonstick spray

Step 1.

Preheat your oven to 420 °F. Mix flour, salt, brown sugar, and baking powder in a bowl. Add the vegan butter and use your hands to crumble the butter into the flour until you have evenly distributed pea-sized pieces of butter.

Step 2.

Add the almond milk and mix with a spoon until just combined (be careful not to to stir too much or you’ll overwork the dough). Let the dough rest for 5 to 10 minutes.

Step 3.

Spray a baking dish or baking sheet with nonstick spray. Lightly flour a surface and gently place the dough onto it. Pat the dough out gently into a square, until about a ¼ inch thick. Cut into 9 smaller squares, and place each of them about an 1/8th of an inch away from each other on your baking dish or sheet.

Step 4.

Bake your biscuits until they’re cooked through and lightly golden on top, about 15 to 20 minutes.

Vegan Mushroom-Cashew Gravy

Serves 6-8

NUTRITION PER SERVING

Calories: 220
Fat: 16g
Carbohydrates: 15g
Dietary fiber: 2g
Sugar: 5g
Protein: 5g

INGREDIENTS

12oz mushrooms (a blend of white button and cremini works best)
½ cup diced onion
1 cup cashews
3 tbsp vegetable oil
3 tbsp sherry vinegar
2 tbsp vegan butter
2 tbsp vegan Worcestershire
¼ cup white all purpose flour
1 quart low sodium vegetable stock
Salt and pepper to taste

Step 1.

Add the mushrooms, onion, and cashews to a food processor and pulse until they form a fine paste.

Step 2.

Heat the vegetable oil in a large saucepan on medium-high heat. Once hot, add the mushroom mixture and cook until the mushrooms have released most of their water, about 8 to 12 minutes. Every so often, scrape the browned bits from the bottom of the pan with a spoon.

Step 3.

Add the sherry vinegar to the pan to deglaze it and let reduce, about 1 minute. Add the vegan butter and vegan Worcestershire to the pan. Once the butter has melted, stir in the flour. Cook until the flour is lightly toasted and has a nutty aroma, about 2 to 4 minutes.

Step 4.

Add the vegetable stock, and bring gravy to a boil. Reduce heat to low and simmer until thickened, about 10 minutes.

Step 5.

Working in batches, add the mushroom gravy to a high speed blender and blend until smooth, about 3 to 4 minutes. Strain the gravy into a small pot over low heat while you continue to blend the remainder. When you’re done, season with salt and pepper.

Quinoa-Stuffed Acorn Squash with Cranberries & Pistachios

Serves 6

NUTRITION PER SERVING

Calories: 450
Fat: 20g
Carbohydrates: 62g
Dietary fiber: 8g
Sugars: 8g
Protein: 11g

INGREDIENTS

3 acorn squash
3 tbsp olive oil
1 1/2 cups dry quinoa (white or red)
1 bunch rainbow chard
2 shallots
3 garlic cloves
4 sprigs fresh thyme
2 tbsp fresh parsley
⅓ cup sherry wine
3 tbsp vegan butter
½ cup dried cranberries
½ cup shelled pistachios, unsalted
Salt and pepper to taste

Step 1.

Preheat your oven to 425 °F. Halve all of the acorn squash and scrape out the seeds and stringy flesh with a spoon. Rub each half with 2 tbsp olive oil (inside and out) and season with salt and pepper. Place the squash flesh side down on a baking sheet and roast in the oven until squash is tender, about 35 to 45 minutes. If you can easily pierce through the flesh with a fork, it’s ready!

Step 2.

While the squash is roasting, cook your quinoa. Add the quinoa and 3 cups of water to a saucepan. Bring to a boil, reduce heat, cover and cook for about 15 minutes. When ready, the quinoa will be tender but still chewy, and spiral-like threads will appear around each grain.

Step 3.

Rinse and dry the rainbow chard. Rough chop the leaves and small dice the stems — keep both separate. Peel and mince the shallots and peel and mince the garlic. Pick the thyme and finely chop. Rinse, dry, and chop the fresh parsley.

Step 4.

Heat a large skillet over medium-high heat with the remaining 1 tbsp of olive oil. Add garlic and shallot and cook, stirring frequently, until softened, about 2 to 3 minutes. Add the chard stems and cook for another minute. Add the chard leaves and deglaze the pan with the sherry wine. Continue to cook the vegetables until the wine has completely reduced, and then stir in the vegan butter and thyme. Season with salt and pepper to taste, and remove from the heat.

Step 5.

In a large bowl, combine the vegetables, the cooked quinoa, dried cranberries, and pistachios. Season well with salt and pepper and mix to combine. Once the acorn squash is ready, stuff squash with quinoa salad. Sprinkle with chopped parsley and serve!

Happy Thanksgiving!