WFPB Oil Free Thanksgiving Menu

Prep & Cook these dishes in under 2 hours for a complete Whole Food Plant Based Oil free meal. Place one of your oven racks as low as possible. On that rack put a cake pan with at 2 inches of water. This will keep the air in the oven humid. Preheat oven to 400f.

  1. Potatoes in the Oven 75 minutes before serving
  2. Dressing, Carrots & Sweet Potatoes in the Oven 45 minutes before serving
  3. Make Gravy, then Turnip

Roast Potatoes

  • 4 Cups Cubed Potatoes
  • 1/2 a Medium Onion diced
  • 2 TBSP Nutritional Yeast
  • 1 TBSP Rosemary
  • Combine and place in medium Baking Dish with Lid. Roast 75 minutes.


Bread Dressing

  • 1 Apple Diced
  • 7 Slices of WFPB Bread* cubed
  • 1/2 a Medium Onion diced
  • 1/2 Cup Vegetable Stock
  • 1 tsp each – thyme, rosemary, sage & black pepper
  • 2 Cloves Crushed Garlic
  • Combine until all ingredients are wet. Line a load pan with parchment paper and place bread dressing inside. Leave uncovered. Bake 45 minutes.

*Silver Hills Bakery, Ezekiel or Daves Killer are common Whole Food Plant Based store bought Bread brands.


Balsamic Glazed Carrots

  • 12 Carrots cut in half length wise
  • 2 TBSP Balsamic Vinegar
  • Combine and place in medium Baking Dish with Lid. Roast 45 minutes.


Cinnamon Sweet Potatoes

  • 2 Cups Diced Sweet Potato
  • 1 TBSP each- Cinnamon & Maple Syrup
  • 1/4 Cup Pecans
  • Combine and place in small Baking Dish with Lid. Roast 45 minutes.


Mushroom Gravy

  • 1/2 onion diced
  • 2 Cups Sliced Mushrooms
  • 4 Cloves Crushed Garlic
  • 3 TBSP Coconut Aminos
  • 1/2 TSP each- thyme, sage & rosemary
  • 2 1/4 cups vegetable broth
  • 1/3 cup whole wheat flour


Bring to a boil 1 cup of mushrooms, the Onion, Garlic, Aminos, Spices and broth in a pot. Pour into a high speed blender with the flour and bend until smooth. Put back in pot with the other cup of mushrooms and keep on low heat for at least 20 minutes.

Mashed Turnip

  • 3 Cups peeled and diced Turnip
  • 1 TBSP each – Sage & Garlic
  • 2 TBSP Apple Sauce
  • 2 TBSP Plant Milk

Boil turnip for 30 minutes, then mash with other ingredients.



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