Thanksgiving Is a Delicious Celebration of Family, Food and Traditions

November 9, 2026

By Linda Funk, The Soyfoods Council

Thanksgiving represents family traditions and the delight of gathering around a table with loved ones. It can be an elaborate, grandiose celebration, a small, intimate affair or a simple dinner where guests bring their favorite dishes to share.

Roast turkey is perhaps the most recognizable main dish associated with Thanksgiving, but many families prefer a beef or pork roast, or even a ham. This is where tradition happens. Maybe the main dish goes back to what grandparents served, and loved ones carry on the tradition. Or maybe the newer generation decides to change things up a bit. Whatever main dish is chosen, many side dishes accompany the star of the meal.

Typically, there are mashed potatoes with gravy, stuffing and a vegetable dish, like sweet potatoes, green bean casserole or corn casserole (sometimes called “scalloped corn” or “corn soufflé”). Consider adding a small amount of soy products into some of those side dishes. Soy milk is an easy choice for mashed potatoes or recipes that call for milk. Just use plain soy milk in savory applications, or the dish will taste slightly sweet. 
 
Baked sweet potatoes pair well with miso butter. Miso is a paste made with fermented soybeans and other grains, and it’s refrigerator-stable. What makes miso great is that it adds a deep, savory, brothy umami flavor to almost any dish. Umami is recognized as one of the five basic tastes alongside sweet, sour, salty and bitter. Miso often comes in red or white/yellow. Red miso is a bit stronger in flavor than yellow/white and works well with robust foods like meat. Yellow/white miso works great in foods with a lighter flavor profile. It’s easy to add to soups, sauces, salad dressings and even desserts. You’ll be amazed at the difference it makes.
 
Many times, the oven is filled with the turkey and another dish or two. A great way to prepare and serve a side dish is in the slow cooker. Calico beans are a well-known dish, but this variation adds edamame and black soybeans. It’s still so easy and delicious. And the edamame adds a bright green color (as they say, we eat with our eyes). 

The grand finale: dessert! Certainly, pies are what most people think of as Thanksgiving dessert, especially pumpkin pie. This recipe uses silken tofu instead of eggs and has the same taste profile as the typical pumpkin pie. And best of all, all the ingredients, except the pie crust, are mixed in a blender or food processor. Just blend, pour into an unbaked crust and bake.  

Looking for a pie that’s not baked? This Chocolate Soynut Butter Pie is the winner. It’s creamy thanks to silken tofu and a yummy blend of chocolate and soy nut butter, which is perfect for people with nut allergies. 
 
You might be wondering why you should add tofu to pie and side dishes. It’s all about getting the benefits of soy protein. Soy protein is good for your heart, may prevent or reduce the risk of certain cancers, helps with bone density, may reduce menopausal hot flashes and may help prevent or reduce wrinkles and add hydration to your face. Soy protein is a complete protein. It contains all nine essential amino acids (building blocks of protein), matching animal protein in quality.
 
Thanksgiving is a time to bring family and friends together and celebrate traditions both old and new. This Thanksgiving, enjoy some traditional foods while sprinkling in some new ones. But most of all, enjoy the simple pleasure of gathering around a table with loved ones.
 
Happy Thanksgiving!