What to Serve Your Vegan / Vegetarian / Keto / Pescatarian Friend or Family Member This Thanksgiving

We’ve put together some incredible recipes for you to try out this year if you’ve got diet-restrictive guests, or if you just want to play it safe. You also might be curious in trying one of these out yourself, in which case we say: go for it! 

No matter the classic dish, there are so many ways to amp up flavor as well as keep guests’ requests in mind. They’ll taste so good, you won’t even miss the original ingredients. 

Let’s get cooking

Green bean casserole (vegetarian/pescatarian)

10 servings | Cook time: 40 minutes

Ingredients

4 cups / 350 grams green beans, trimmed and cleaned

1 medium onion

7 oz / 200 grams button mushrooms

1 garlic clove, chopped

1 tsp thyme

1 tbsp canola oil

1 1/2 tbsp all-purpose flour

1 cup / 240 ml half and half

1 tsp flaky sea salt

1/2 tsp black pepper

1/4 cup / 20 grams panko breadcrumbs

1/4 cup / 30 grams freshly grated Parmesan cheese

1 cup / 30 grams chopped fresh parsley

1 1/2 tsp flaky sea salt

1/2 tsp ground black pepper

Directions

1. Preheat the oven to 430°F/225°C.
2. Slice the mushrooms and onions.
3. Add oil to a saucepan along with the mushrooms and onion, and fry on high heat until golden.
4. Reduce the heat and add the chopped garlic and thyme, cook for another three minutes.
5. Add the flour and stir until combined, then add the half and half and stir until creamy and smooth.
6. Season with salt and pepper.
7. Add the green beans to the creamy mushroom mix.
8. Place the creamy beans in an ovenproof dish and top it off with the panko, Parmesan, parsley, salt and pepper.
9. Bake in the oven for 20-30 minutes, ready to serve.

Whole roasted turkey (keto)

15 servings | Cook time: 180 minutes

Ingredients

1 whole turkey 13 lb / 6 kg (defrosted or fresh)

2 tbsp olive oil

2 tbsp honey

2 tbsp thyme

3 tbsp chopped fresh rosemary

5 garlic cloves, chopped

2 tbsp lemon and orange zest

2 tbsp salt

1 tbsp ground black pepper

Directions

1. Pat the turkey using a paper towel and pluck out any stray feathers. 
2. Start by rubbing the turkey with oil, honey, thyme, zest, rosemary, garlic, salt and pepper. Tie the legs together and tuck the wings under its back.
3. Let stand at room temperature for one hour before cooking it.
4. Preheat the oven to 350°F/180°C.
5. Place the turkey on a rack in a roasting tray, breast side up. Pour water into the tray.
6. Cover the turkey in foil and roast for one hour.
7. Remove the foil and pour the juices from the tray over the top of the turkey. Return to the oven, turn the heat up to 425°F/220°C and bake for an additional 30 minutes.
8. Remove the turkey again and pour the juices over the top of the turkey.
9. Roast for an additional 30 minutes or until golden. Using a meat thermometer, check the internal temperature. It should be 165°F/74°C.
10. Allow to rest for 30 minutes before serving.

Lentil soup (vegan)

4 servings | Cook time: 30 minutes

Ingredients

2 cups / 370 grams red lentils

4 cups / 960 ml store-bought spicy tomato sauce

5 cups / 1200 ml water

4 tbsp roasted pumpkin seeds

1/2 cup / 120 ml plant based yogurt (2% fat)

1 tsp salt

1 tsp chili flakes

Directions

1. Add lentils, tomato sauce and water to a saucepan. Bring to a boil and let it simmer under the cover on low heat for about 15 minutes.
2. Mix smoothly with a stick mixer.
3. Season with salt and chili flakes. Add more water for increased liquid texture.
4. Top it off with pumpkin seeds and yogurt.

Fluffy pumpkin pecan treats (vegan/vegetarian/pescetarian)

30 servings | Cook time: 30 minutes

Ingredients

1 cup / 240 grams pumpkin puree

6 pcs pitted dates

1 cup / 150 grams chopped pecans

1 1/4 cups / 95 grams shredded coconut

2 tbsp maple syrup

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

1 tsp sea salt

4 tbsp cacao powder

Directions

1. Place all the ingredients, except the cacao powder, in a food processor and mix until combined.
2. Form the mixture into 30 balls and roll them in the cacao powder.
3. Store in the fridge.

Brussels sprout salad with bacon (keto)

4 servings | Cook time: 30 minutes

Ingredients

3 cups / 300 grams Brussels sprouts

3.5 oz / 100 grams bacon

2 cups / 80 grams shredded kale

2 pears

1 tsp flaky sea salt

1/2 tsp ground black pepper

1/2 cup / 120 ml sour cream

1/4 cup / 40 grams pecans

Directions

1. Clean and trim the Brussels sprouts by cutting off the ends of the stem and remove any damaged or loose outside leaves. Cut in half.
2. Slice and fry the bacon in a skillet over medium-high heat until crispy. Remove and set aside.
3. Add the Brussels sprouts to the same skillet and fry for a couple of minutes on high heat. Lower the heat and cover the skillet with a lid and cook for a few minutes.
4. Cut the pears into thin slices.
5. Add the bacon and the kale to the pan and fry for a couple of minutes. Season with salt and pepper.
6. Spread out the sour cream on a serving plate and top with the Brussels sprouts mixture, pears and chopped pecans.
7. Ready to serve.

Sweet potato salad (vegan)

4 servings | Cook time: 30 minutes

Ingredients

28 oz / 800 grams sweet potatoes

1 tsp salt

1 tsp chili flakes

1/2 tbsp olive oil

1 apple

1 can of cooked green lentils (14 oz / 400 grams)

3.5 oz / 100 grams shredded kale

8.8 oz / 250 grams soybeans

1 avocado

1 tbsp dijon mustard

1 1/2 tbsp lemon juice

1 1/2 tbsp lemon zest

1 tbsp olive oil

1/2 cup / 120 ml water

1/2 tsp salt

1/2 tsp black pepper

1/2 cup /  70 grams roasted pumpkin seeds

1/2 cup / 15 grams chopped parsley

 

Directions

1. Set the oven to 400°F/200°C.
2. Rinse, peel and split the sweet potatoes into smaller pieces. Place them on a sheet pan, add salt, chili flakes and oil. Roast in the middle of the oven for about 20 minutes.
3. Cut the apple into slices, rinse the lentils and mix them up with sweet potatoes, kale and soybeans.
4. Use a hand mixer and mix together avocado, dijon mustard, lemon juice, lemon zest, olive oil, water, salt and pepper.
5. Top the salad with dressing, pumpkin seeds and parsley.

Chocolate avocado truffles (keto/vegan)

12 servings | Cook time: 60 minutes

Ingredients

1 ripe avocado, pitted

5 dates, pitted

100 grams / 5 oz dark chocolate (>70% cacao)

2 tbsp cacao powder

A pinch of vanilla powder

Directions

1. Mix avocado and dates in a food processor or blender until smooth.
2. Melt the chocolate on the stove. Add in the avocado mixture, cacao and vanilla and stir. Let the mixture set in the fridge for at least 30 min. The mixture will become thicker and you’ll be able to roll them into truffles.
3. Roll the round truffles in some more cacao powder for a nice finish and enjoy these fudgy treats with a nice cup of coffee.

Mashed potatoes (vegetarian/pescatarian)

4 servings | Cook time: 35 minutes

Ingredients

28 oz / 800 grams potatoes (russets or any starchy kind)

1 cup / 240 ml low-fat milk

2 tbsp butter

1 tsp salt

1/2 tsp ground black pepper

Directions

1. Peel the potatoes, cut into cubes.
2. Bring potatoes to a boil in salted water.
3. Cook until soft, about 20 minutes.
4. Drain the water.
5. Bring the milk to boil together with the butter, salt, and pepper.
6. Add to the potatoes, use an electric mixer and mix until smooth and creamy.
7. Serve with fresh herbs on top.

Looking for more delicious ideas? Check out Lifesum.