However, Phoenix area restaurants are eager to take on the challenge of creating hearty and flavorful dishes that aim to make even carnivores ask for seconds.
Whether you're looking for a plant-based take-and-reheat dinner to enjoy at home or a vegan meal at a restaurant, these metro Phoenix restaurants are ready to serve.
The Vegan Taste
6835 N. 58th Drive, Glendale Advertised as the country’s longest-running fully plant-based subscription meal delivery service helmed by acclaimed vegan chef Jason Wyrick, The Vegan Taste has been serving 100% vegan meals to doorsteps since 2006. The week of November 20, Wyrick will feature an entirely plant-based Thanksgiving-themed menu. The meals can be spread out throughout the week or combined for a Thanksgiving feast. Each item is an individual serving size.
The menu features sliced "turk’y" with mashed potatoes, stuffing and gravy; maple "bac’n" purple sweet potatoes and tamarind glazed tofu over toasted cashew rice; risotto with mole amarillo; fall couscous; creamy cauliflower and yellow split pea soup; and biscuits and gravy. Add on pumpkin cheesecake bars for $12, or a vegan cheese plate for two for $25.
The meals are available to those with and without subscriptions. Choose between a six-meal package for $93 or $83.75 for subscribers, or a 12-meal package for $156, or $139.75 for subscribers. The 12-meal plan includes double servings of the six dishes for that week. A $5 delivery fee will apply. Orders must be placed on thevegantaste.com by Nov. 16, with delivery on Nov. 20.
Green New American Vegetarian
2240 N. Scottsdale Road, Tempe Green New American Vegetarian’s annual “ThanksLiving” take-and-reheat dinner menu features the popular lineup of Seitan turkey breast with “giblet” gravy, organic cranberry stuffing with toasted walnuts and roasted garlic mashed potatoes. It also includes smoked paprika organic sweet corn, fried Brussels sprouts, local artisan breads and winter berry organic oat granola cobbler for dessert.
If you feel like splurging, add on a whole apple, pecan, pumpkin or French silk pie, all available with a gluten-free crust for $33.25 or regular crust for $29.25. Meals must be pre-purchased and are $27.50 for adults and $12.50 for ages 12 and younger. Dinners must be picked up at the Tempe location between 11 a.m. and 8 p.m. on Nov. 22, or 10 a.m. and 2 p.m. on Nov. 23.
The Giving Tree Cafe
2024 N. Seventh St. An organic, plant-based, soy-free, gluten-free and seed oil-free Thanksgiving feast is available for dine-in or takeout at The Giving Tree Cafe.
For those who prefer to not deal with the dishes, a hearty prix-fixe menu awaits at the restaurant on Thanksgiving Day. The meal will include an arugula and watermelon radish salad with roasted pecans and peach vinaigrette, kabocha squash and parsnip bisque, stuffed roasted acorn squash and lentil butternut squash loaf with balsamic and sundried tomato glaze. Sides include mashed potatoes, mushroom gravy, cranberry and orange chutney and jalapeno cornbread muffins. The dinner is $45 for adults and $16.95 for ages 12 and younger.
If an at-home dinner is more your speed, this same dinner is available for $45, and can be packed to go. If a la carte best suits your holiday, portions of the dishes that serve four to six adults are available for takeout. Additional sides include turmeric cauliflower, six hasselback sweet potatoes with cinnamon maple glaze, braised cabbage and parsnips and Brussels sprouts with sweet mustard sauce. The dishes range from $10 to $38.
For dessert, add a whole pumpkin spiced pie for $38 or a half-gallon of festive "egg-not” for $30. All to-go orders must be placed by Nov. 19 and picked up between 2 and 7 p.m. on Nov. 22 or 10 a.m. and 2 p.m. on Nov. 23.
Tonto Bar & Grill
5736 E. Rancho Manana Blvd., Cave CreekTonto Bar & Grill diners may partake in a three-course meal in Cave Creek this holiday. The feast begins with an appetizer duo of roasted sweet potato salad with blistered grape tomatoes, cherries and toasted pecans; and a chicory and frisee salad with candied ginger, brown sugar glazed almonds, roasted Fuji apple vinaigrette and pomegranate seeds.
Next, choose an entree of either roasted root vegetables served with vegan stuffing made with whole grain bread, sautéed French beans, vegan sage gravy and cranberry orange relish; or roasted acorn squash puree with grilled asparagus, grilled broccolini and forbidden rice. The feast culminates with a pumpkin pie in an oatmeal crust with vanilla creme chantilly. The cost is $72 for adults and $25 for ages 5-12.
Or, opt to dine at home with a take-and-heat version that features a medley of roasted root vegetables, herb-roasted new potatoes, vegan gluten-free sage gravy, cranberry orange relish, sautéed French beans, maple-glazed yams and pumpkin pie with an oatmeal crust. This individual dinner is $46. All to-go orders must be placed by calling the restaurant directly at 480-488-0698 by 5 p.m. on Nov. 19. Pickup is between 1 and 5 p.m. on Nov. 22.
777 N. Arizona Ave., #7, Chandler Plant-based eaters may think it’s a fantasy, but vegan soul food is alive and well and Nana’s Kitchen serves heaps of the comforting cuisine year-round. Find your holiday fix in Chandler with Nana's smothered fried "chik’n" and honey-baked ham. Sides include candied yams, green beans, macaroni and cheese, herbed dressing, mashed potatoes and gravy, a dinner roll and the signature Hood Roll: an eggroll stuffed with macaroni and cheese, candied yams and collard greens.
The meal includes a Papa Bayberries Lemonade. The dinner is $33 and orders must be placed in advance for pickup between 11 a.m and 7 p.m on Nov. 19 or 11 a.m. and 1 p.m. on Nov. 22. The first 50 pre-orders get a free dessert so it pays to be an early bird for this special.