You guys. I freaking LOVE Thanksgiving! It makes me all warm and fuzzy. I mean I could eat stuffing and sweet potato casserole and green beans and pumpkin pie all day every day and be happy. I’ve posted a number of delish healthy vegetarian Thanksgiving recipes over the years and it’s time to get them all in one place. If you give any of these recipes a try, I’d LOVE to hear about it. Sending you and your family all so much love and yumminess!
Make ahead tips
We all know the scramble that is preparing for the big day. Here’s how I cut down prep time and prioritize convenience!
Chop all veggies the day before and organize in lidded containers by recipe: onions, green beans, Brussels sprouts, squash, mushrooms, etc. Peel and chop potatoes and store in a bowl of water in the fridge Wash all salad greens and store in salad spinner Make cranberry sauce up to 3 days in advance (can also freeze and thaw in fridge the night before) Use frozen pre-chopped green beans for casseroles Use your slow cooker to keep mashed potatoes warm so you can knock them out earlier Make stuffing up to 3 days ahead and bake the day of
