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When we think about Thanksgiving, we usually think big. Big dinners, big guest lists, big main dishes, big desserts, big plates, big appetites … but this year, try thinking small, with small plates and starters.

What’s a small plate? Well, it’s sort of a mash-up between appetizers and entrées. Small plates are just like entrées but in a smaller portion. They could also be like appetizers but are a little more substantial. Small plates and starters are perfect for holiday dinners. They let you try a wide variety of dishes which is perfect for people who can’t choose between all the yummy-looking entrées. Does the lasagna look amazing, but that pot pie is also calling your name? No problem – have both!

So when you plan your big holiday dinner, try thinking smaller with these 15 small plates and starters from the Food Monster App that are not too big, not too small; they’re just the right size.

1. Mushrooms on Butternut Polenta Rounds

Mushrooms on Butternut Polenta Galletes

Source: Mushrooms on Butternut Polenta Rounds

For a simple-to-make but elegant dish, try out these Mushrooms on Butternut Polenta Rounds by Annabelle Randles. They are coated in seasonings and vegan Parmesan, baked, and then topped with garlicky mushrooms, a drizzle of olive oil, and plenty of fresh parsley. These unique rounds make a delicious starter for four or a main course for two.

2. Artichoke Olive Tapenade With Za’atar

Artichoke Olive Tapenade With ZaAtar

Source: Artichoke Olive Tapenade With Za’atar

It probably doesn’t get much more Mediterranean than this Artichoke Olive Tapenade With Za’atar by Artichoke Olive Tapenade With Za’atar. Olives and artichokes were meant to be together but what binds them is good olive oil and a good spice mixture. Specifically, the za’atar is made with thyme, sumac, and sesame seeds to name a few of its flavors. Serve this savory spread with toast and fresh fruit.

Gratitude: Plant-Based Thanksgiving Cookbook

vegan thanksgiving cookbook

No other holiday captures the spirit of home cooking the way Thanksgiving does. This is why you need the ultimate Thanksgiving cookbook, One Green Planet’s Gratitude: Plant-Based Recipes to Create your own Thanksgiving Tradition! In the cookbook, you’ll find our 100 most popular plant-based Thanksgiving recipes like Soft Baked Pumpkin Doughnuts, Spiced Apple Cake with Cashew Frosting, Sweet Potato Chocolate Pudding with Nut Crumble Topping, Cinnamon Apple Hand Pies, and hearty entrees like Roast Root Vegetable Stack With Dukkah, Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil Stuffing, and Seitan Roast With Sausage and Pear Stuffing and Apple Cider Gravy and so much more!

3. Balsamic Butternut and Brussels Sprouts Flatbread Pizza

Balsamic Butternut and Brussels Sprouts Flatbread Pizza

Source: Balsamic Butternut and Brussels Sprouts Flatbread Pizza

If you’re looking for the perfect small plate or starter, this autumnal Balsamic Butternut and Brussels Sprouts Flatbread Pizza by Gabrielle St. Claire is the way to go! A crispy flatbread pizza is topped with a cornucopia of fall produce — roasted butternut squash, shaved Brussels sprouts, Shiitake mushroom bacon, and dried cranberries and then finished off with a balsamic glaze and vegan cheese.

4. Smoky Shepherd’s Pie Quesadilla

Shepherdss Pie Quesadilla

Source: Smoky Shepherd’s Pie Quesadillas

Say hello to the ultimate fall fusion food: these Smoky Shepherd’s Pie Quesadillas by Margaux Mouton. They’re everything you love about shepherd’s pie — sweet potato, vegetables, and warm spices with a smoky lentil hummus — grilled between two tortillas. Don’t want tortillas? Make it as a sandwich!

5. Curried Stuffed Mushrooms

Curried Stuffed Mushrooms

Source: Curried Stuffed Mushrooms

Hollowed-out mushrooms and mashed chickpeas don’t sound that amazing on their own but put them together and you have all the makings of a delicious and unique dish – Curried Stuffed Mushrooms. In this recipe by Helyn Dunn, chickpeas are blended with onions, tomato, dried currants, and raw cashew butter, seasoned with curry powder, and then stuffed into white stuffing mushrooms. Serve these on a bed of fresh spinach leaves with some pumpkin seed garnish.

6. Coconut Curry Pot Pie

Coconut Curry Pot Pie

Source: Coconut Curry Pot Pies

These adorable Coconut Curry Pot Pies by Korie Kha have a mild and creamy coconut curry filling and a flaky, crispy crust! Stuffed with tofu, mushrooms, potatoes, carrots, and peas, these are the ultimate comfort dinner. This recipe uses fresh veggies, but for a quicker version feel free to use frozen ones to speed up the process.

7. Sweet Potato Rosti Tower

Potato Rosti Tower

Source: Sweet Potato Rosti Tower

If you have never heard of potato rosti before, you’re missing out! Traditionally, potato rosti is a fritter-style Swiss dish that mainly consists of potatoes. This Sweet Potato Rosti Tower by Kirsten Kaminski takes a bit of creative liberty on the dish, swapping the base for sweet potatoes, adding veggies like zucchini, carrots, onion, and green onions, and using flax eggs to keep all of it together. While typically, rosti is enjoyed as a one-layer dish, this recipe creates a tower, using cashew cream cheese between the layers to hold it together. Yum!

8. Swedish Mushroom Meatballs

Swedish Mushroom Meatballs

Source: Swedish Mushroom Meatballs

Making the perfect veggie meatball is an art and the secret is seasoning. These Swedish Mushroom Meatballs from the Cruelty Free Family are blended with fragrant onions, garlic, nutritional yeast for cheesiness, Sriracha, savory liquid aminos, and a few other spices. After being formed and baked until crispy, these meatballs are tossed in a creamy cashew sauce which tastes amazing over mashed potatoes, noodles, or rice. Yum!

9. Grilled Mushrooms With Spinach Kale Pesto

Grilled Mushrooms With Spinach Kale Pesto

Source: Grilled Mushrooms With Spinach Kale Pesto

A simple marinade made with garlic, balsamic, and Dijon lends a delicious flavor to these Grilled Mushrooms With Spinach Kale Pesto by Niki Webster. They are then stuffed with a nutty and vibrant spinach kale pesto and topped with pine nuts. These are great as a light dinner with a big salad or served on some of my celeriac mash, cauliflower, or broccoli rice as a starter.

10. Fried Zucchini Ravioli

Fried Zucchini Ravioli

Source: Fried Zucchini Ravioli

These Fried Zucchini Ravioli by Lydia Filgueras are pretty much tiny pockets of flavor heaven. Crispy on the outside with tender zucchini and gooey cheese tucked on the inside, this recipe is a winner. Forming the ravioli may seem a bit tricky at first, but once you get the hang of it, it’s a breeze! Serve these with plenty of tomato sauce and a generous sprinkling of parsley.

11. Spiced Quinoa and Eggplant Rolls

Spiced Quinoa and Eggplant Rolls

Source: Spiced Quinoa and Eggplant Rolls

Eggplant is an incredibly versatile vegetable and easily makes any dish seem that much fancier. These Spiced Quinoa and Eggplant Rolls by Michael and Masa Ofei combine two easy-to-make side dishes to create a unique appetizer and a crowd-pleaser of an entree. A dollop of spiced quinoa mixed with onions and capsicum is placed on top of a piece of grilled eggplant and then rolled. Serve this warm as an entree or cold with some hummus for a starter dish.

12. Meze Layer Cake

Meze Layer Cake

Source: Meze Layer Cake

Need a show-stopping dish for a party that’s sure to knock everyone’s socks off? You can go for a meze spread or you can put it all together into one awesome dish. This Meze Layer Cake by Chris Bartis starts with a pita crust, followed by roasted zucchini, tapenade, a layer of bulgur, baba ganoush, eggplant, sun-dried tomatoes, and other savory Mediterranean ingredients, and a layer of falafel batter … you get it, it’s loaded with all the good stuff. Finally, it’s baked until warm. Doesn’t get any better than this!

13. Crispy King Trumpet Mushroom Calamari

Crispy Mushroom Calamari

Source: Crispy King Trumpet Mushroom Calamari

This vegan Crispy King Trumpet Mushroom Calamari by RG Enriquez is coated in batter and deep-fried until crispy on the outside and chewy on the inside. It’s perfect as an appetizer, snack, beer pairing, or party food. Serve it with lemon juice and marinara if you want to enjoy it American-style or with lemon, vinegar, and parsley for the Mediterranean version.

14. Crispy Cornmeal Crusted Eggplant With Smoky Harissa

cornmeal crusted eggplant

Source: Crispy Cornmeal Crusted Eggplant with Smoky Harissa

Eggplants, tomatoes, and a smoky red sauce — this Crispy Cornmeal Crusted Eggplant with Smoky Harissa by Jodi Kay is like nachos without the chips if you will. The crispy eggplant tastes deep-fried, yet they’re baked. They are incredibly soft on the inside with little salty crunches of cornmeal on the outside. The flavors of this harissa tomato sauce work wonders with this yummy snack.

15. Potato Stuffed Chili Peppers

Potato Stuffed Chili Peppers

Source: Potato Stuffed Chili Peppers

Potato Stuffed Chili Peppers, or Mirchi vada, is a popular Indian snack that is typically served with sauce or chutney. They’re spicy, comforting, and just burst with flavor in your mouth. Serve this recipe by Anupama Paliwal with hot sauce if you’re a spicy lover or a creamy dip if you need something to balance out the heat.

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