Recipe: Kid-Friendly, Plant-Based Thanksgiving Recipes
Today we're discovering wholesome dishes little hands love, made with gratitude and ease. Thanksgiving can be a magical mix of joy, chaos, family, and food, lots of food. But if you’re navigating plant-based eating, sensitive tummies, picky eaters, or simply wanting to bring more colourful, veggie-forward dishes to your holiday table, this one’s for you.
These recipes were created with kids in mind: gentle flavours, simple ingredients, hands-on steps they can help with, and nourishing twists that still feel comforting and festive. Think familiar, cosy, naturally sweet, and made for sharing.
Whether your family is fully plant-based or just experimenting, these dishes will fit beautifully alongside any Thanksgiving spread.
1. Maple-Roasted Rainbow Carrots (Kid Favourite!)
Sweetness from the maple, softness from roasting, and a gorgeous rainbow of colours.
Ingredients:
1 bunch rainbow carrots, peeled
1–2 tbsp olive oil
1 tbsp pure maple syrup
Pinch of salt
Optional: a sprinkle of cinnamon for extra warmth
Instructions:
Preheat oven to 200°C (400°F).
Slice carrots lengthwise and place on a lined baking tray.
Drizzle with olive oil, maple syrup, and a pinch of salt.
Roast 25–30 minutes until caramelised at the edges.
Let cool slightly; the natural sweetness makes them a hit with littles.
Little helper job:
Brush the maple glaze on top.
2. Creamy Vegan Mashed Potatoes
It tastes like the classic mash they know; creamy, buttery, cloud-like.
Ingredients:
1.5 kg potatoes, peeled and chopped
½ cup oat milk (or soy milk)
2 tbsp vegan butter (or olive oil)
Salt to taste
Instructions:
Boil potatoes until very soft.
Drain, mash, and add warm milk + butter.
Mix until smooth and fluffy.
Taste and adjust salt.
Bonus: Add roasted garlic for adults or keep it plain for picky eaters.
Little helper job:
Mash away!
3. Cinnamon-Vanilla Sweet Potato Smash
A hit at any table: It tastes like dessert.
Ingredients:
2–3 large sweet potatoes
1 tsp vanilla extract
1 tbsp maple syrup
Pinch cinnamon
Instructions:
Roast sweet potatoes whole at 200°C for 50–60 minutes until soft.
Scoop flesh into a bowl and mash with vanilla, maple, and cinnamon.
Serve warm.
Little helper job:
Mash and sprinkle cinnamon.
4. Cornbread Muffins
Hand-held, sweet but wholesome, perfect with everything.
Ingredients:
1 cup cornmeal
1 cup plain flour
¼ cup coconut sugar
1 tbsp baking powder
1 cup plant milk + 1 tbsp lemon juice (vegan “buttermilk”)
⅓ cup olive oil
Instructions:
Preheat oven to 180°C (350°F).
Mix dry ingredients in one bowl, wet in another, then combine.
Spoon into muffin tins.
Bake 15–18 minutes.
Little helper job:
Stir and fill the muffin tray.
5. Creamy Mushroom + Thyme “Gravy”
Perfect over mashed potatoes or veggies.
Ingredients:
1 cup mushrooms, choppe
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp flour
1.5 cups vegetable stock
Pinch thyme
Salt + pepper
Instructions:
Sauté mushrooms + garlic until soft.
Add flour and stir 30 seconds.
Pour in stock and whisk until thick.
Add thyme and adjust seasoning.
Little helper job:
Stir the pot.
6. Mini Lentil “Stuffing” Cups
A fun, plant-based twist on the classic stuffing.
Ingredients:
1 cup cooked lentils
1 cup breadcrumbs (GF if needed)
1 carrot, finely chopped
½ onion, finely chopped
½ cup veggie broth
Olive oil
Herbs: thyme, parsley
Instructions:
Sauté carrot + onion in olive oil.
Add lentils, breadcrumbs, broth, herbs and mix.
Scoop into muffin tins and bake at 180°C for 20 minutes.
Little helper job:
Spoon mixture into muffin tray.
7. Warm Apple Crisp (Naturally Sweet + Lower Sugar)
Like an apple pie without the fuss; golden, crunchy, warm.
Ingredients:
Filling:
4–5 apples sliced
1 tbsp maple syrup
1 tsp cinnamon
Topping:
1 cup oats
2 tbsp coconut oil
1 tbsp maple
Pinch salt
Instructions:
Toss apples with maple + cinnamon and place in a baking dish.
Mix all topping ingredients and crumble over the apples.
Bake at 180°C for 25–30 minutes.
Little helper job:
Mix the crumble.
8. Rustic Lattice Berry Pie
Classic, cosy, and perfect for little helpers.
This pie looks impressive, but it’s incredibly forgiving and fun to make as a family. Kids will love mixing the sweet berry filling and helping weave the lattice strips on top.
Ingredients
Crust (vegan)
2 ½ cups plain flour
2 tbsp coconut sugar
½ tsp salt
¾ cup vegan butter, cold
6–8 tbsp ice water
(You can also use store-bought vegan pastry for ease.)
Berry Filling
4 cups mixed berries (fresh or frozen)
¼ cup maple syrup or coconut sugar
1 tbsp lemon juice
2 tbsp cornflour (or arrowroot)
1 tsp vanilla extract
Instructions
1. Make the pastry
Mix flour, sugar, and salt.
Rub in the cold vegan butter until it resembles crumbs.
Add ice water gradually until the dough comes together.
Split in half, form into discs, wrap and chill for 30 minutes.
2. Prepare the berry filling
Add berries, maple, lemon juice, vanilla, and cornflour to a bowl.
Mix gently until everything is coated.
Let sit 10 minutes to thicken slightly.
Little helper job:
Stir the berries!
3. Assemble the pie
Preheat the oven to 180°C (350°F).
Roll out one disc of pastry and line a pie dish.
Pour in the berry mixture.
Roll the second disc and cut into 1–2 cm strips.
Weave the strips into a lattice pattern on top.
Trim and crimp the edges.
Little helper job:
Place the strips and help create the lattice!
4. Bake
Bake for 40–50 minutes until the crust is golden and the filling is bubbling.
Allow to cool before slicing so it sets.
Serve warm with coconut yoghurt or vanilla oat ice cream.