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Three Thankful Recipes

On episode 50 of our Perfectly Pl@nted podcast, we enjoyed a cooking demo where Dr. Brooke Bussard shared her favorite plant based Thanksgiving recipes. Lovable Lentil Loaf, Stand-Alone Stuffing and Gobble Up This Gravy - yum! I started the demo with a family recipe, Italian Flat Bens (so good!). Being that I have always had a sweet tooth, I made an easy Vegan Pumpkin Pie (courtesy of It Doesn't Taste Like Chicken), Vegan Pumpkin Fluff. Here are the recipes and I hope you enjoy them as much as we do.

Italian Flat Beans

Prep: Cook: Total:

15 min 55min 1hr 10min

Servings: 6


2 Tbsp light olive oil (or water)

1 medium onion (diced)

3 cloves garlic (minced or sliced)

1 14.5oz can diced tomatoes

1 can water

1 28oz bag frozen Italian flat beans

salt and lemon to taste


In a medium sized pan, saute onions and garlic till translucent. Add can of diced tomatoes, stir and bring to a simmer simmer for about 2 minutes. Add can of water and continue to simmer for 3 more minutes. Season to salt and lemon juice to taste. Add beans and mix together (tip: add more water if needed to cover the beans). Bring to a boil, then simmer for 40 minutes. Enjoy!

Easy Vegan Pumpkin Pie

Note: I find most dessert recipes are sweeter than our family preference, so I cut out the brown sugar and/or maple syrup.

Vegan Pumpkin Fluff


1 (15 ounce) can pumpkin (do not use pumpkin pie mix)

1 (5 ounce) package Instant Vanilla Pudding Mix

2 teaspoons pumpkin pie spice

1 (16 ounce) container Tru Whip Vegan whipped topping, thawed. (You can use So Delicious coconut whipped topping or any other plant based whipped topping)


Mix together pumpkin, pudding mix, and pumpkin pie spice in a large bowl. Fold in whipped topping. Enjoy!

We wish everyone a happy and health Thanksgiving. xo, Vesime

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