Thanksgiving is a time for gratitude, family, and of course, food! For those embracing a vegan lifestyle, the holiday can be a wonderful opportunity to showcase the richness and variety of plant-based dishes.
Whether you’re a long-time vegan or simply looking to add more plant-powered meals to your festive table, these 35 best vegan Thanksgiving recipes will inspire your holiday menu. From hearty mains and savory sides to decadent desserts, these recipes are designed to delight every palate with vibrant flavors and wholesome ingredients.
Get ready to impress your guests with dishes that feel comforting, celebratory, and completely cruelty-free.
Throughout this post, you’ll find everything from classic recipes with vegan twists to innovative dishes that bring fresh flair to your Thanksgiving feast. Plus, you’ll discover helpful tips, nutrition insights, and serving ideas to make your holiday stress-free and memorable.
Let’s dive into a vegan Thanksgiving celebration that everyone will savor!
Why You’ll Love This Recipe
This collection of vegan Thanksgiving recipes offers a bounty of dishes that are not only delicious but also nourishing and satisfying. Each recipe is crafted using wholesome, plant-based ingredients, making them perfect for those who want to enjoy traditional holiday flavors without animal products.
Versatility is key – whether you’re craving a rich mushroom gravy, a creamy mashed potato, or a festive pumpkin pie, you’ll find options to suit every taste and dietary preference.
Many recipes are designed to be easy to prepare, so you can spend less time in the kitchen and more time enjoying your loved ones. Plus, these dishes are packed with nutrients, making your Thanksgiving feast as healthy as it is hearty.
Ingredients
| Ingredient | Quantity | Uses |
|---|---|---|
| Butternut Squash | 3 cups, cubed | Soup, sides, casseroles |
| Chickpeas | 2 cans (15 oz each), drained | Main dishes, stuffing |
| Fresh Sage | 2 tablespoons, chopped | Stuffing, sauces |
| Maple Syrup | 1/4 cup | Glazes, desserts |
| Cashews | 1 cup, soaked | Vegan cheese, creamy sauces |
| Wild Rice | 1 cup, uncooked | Side dishes, stuffing |
| Button Mushrooms | 2 cups, chopped | Gravy, main dishes |
| Fresh Cranberries | 12 oz, whole | Cranberry sauce, desserts |
| Almond Milk | 2 cups, unsweetened | Mashed potatoes, sauces |
| Whole Wheat Flour | 2 cups | Breads, pie crusts |
| Ground Flaxseed | 3 tablespoons | Egg replacer in baking |
| Vegetable Broth | 4 cups | Soups, gravies, casseroles |
| Carrots | 3 medium, diced | Sides, stuffing |
| Onion | 2 medium, diced | Base for most recipes |
| Garlic | 4 cloves, minced | Flavor enhancer |
Equipment
- Large roasting pan
- Mixing bowls (various sizes)
- Food processor or blender
- Measuring cups and spoons
- Large saucepan
- Whisk and wooden spoons
- Baking sheets
- Sharp chef’s knife
- Immersion blender (optional)
- 9-inch pie dish
Instructions
- Prepare the vegetables. Wash, peel, and chop all the vegetables as indicated in the recipes. For example, dice onions and carrots for the stuffing and soup, cube butternut squash for roasting.
- Make the vegan “egg” replacer. Combine ground flaxseed with water and let it sit for 5 minutes until gel-like. This will be used for binding in baking recipes like pies and breads.
- Cook the wild rice. Rinse the rice, then simmer it in vegetable broth for about 45 minutes until tender. Set aside for use in stuffing or as a side dish.
- Prepare the stuffing. In a large pan, sauté onions, carrots, and garlic until soft. Add mushrooms and fresh sage, then mix in chickpeas and cooked wild rice. Season with salt and pepper to taste.
- Make the vegan gravy. Sauté mushrooms with garlic and onion, then whisk in flour and vegetable broth. Simmer until thickened, adding soy sauce or tamari for umami flavor.
- Prepare mashed potatoes. Boil peeled potatoes until tender. Mash with warmed almond milk, vegan butter, salt, and pepper until creamy and smooth.
- Roast the butternut squash. Toss cubed squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
- Make the cranberry sauce. Combine fresh cranberries with maple syrup and a splash of orange juice in a saucepan. Cook over medium heat until cranberries burst and sauce thickens.
- Prepare vegan pumpkin pie. Use the flaxseed “egg” replacer and whole wheat flour to make a pie crust. Blend pumpkin puree with coconut milk, maple syrup, and spices for the filling. Bake at 350°F (175°C) for 45 minutes.
- Set your table and garnish. Once all dishes are ready, garnish with fresh herbs and nuts as desired. Serve the meal warm to enjoy the full depth of flavors.
Tips & Variations
Tip: Many dishes can be prepared a day in advance to save time on Thanksgiving day. For instance, make your stuffing and cranberry sauce a day early and simply reheat before serving.
Try swapping cashews for almonds in creamy sauces for a different flavor profile. Or add roasted chestnuts to your stuffing for a festive twist.
For gluten-free options, replace whole wheat flour with almond flour or a gluten-free baking mix in breads and pies.
Nutrition Facts
| Serving Size | Calories | Protein | Fat | Carbohydrates | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cup stuffing | 230 kcal | 7 g | 8 g | 35 g | 6 g | 4 g |
| 1/2 cup mashed potatoes | 150 kcal | 3 g | 5 g | 25 g | 2 g | 2 g |
| 1 slice pumpkin pie | 320 kcal | 4 g | 12 g | 45 g | 3 g | 20 g |
| 1/4 cup cranberry sauce | 70 kcal | 0 g | 0 g | 18 g | 2 g | 15 g |
Serving Suggestions
Serve your vegan Thanksgiving dishes family-style on large platters to encourage sharing and conversation around the table. Add fresh herbs like rosemary, thyme, and sage as garnishes for an aromatic and festive touch.
Pair your meal with a crisp, chilled glass of sparkling apple cider or a robust vegan red wine to elevate the dining experience. Complement with fresh bread, such as the Vegan Bread Machine Recipe for Soft, Delicious Loaves, for a warm, comforting addition.
For desserts, consider options like a rich vegan chocolate cake or a moist date cake from the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious. These pair perfectly with your pumpkin pie to satisfy every sweet tooth.
Conclusion
With these 35 best vegan Thanksgiving recipes, you’re equipped to create a holiday feast that’s both compassionate and bursting with flavor. Whether you’re cooking for strict vegans or simply looking to add more plant-based options to your table, these recipes offer something for everyone.
Thanksgiving is about connection and joy, and food plays a central role in bringing people together. By embracing vegan dishes, you’re not only honoring your values but also introducing your guests to the vibrant world of plant-based cooking.
Don’t forget to explore other delightful recipes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals to keep your culinary journey exciting all year round.
Happy Thanksgiving and happy cooking!
📖 Recipe Card: 35 Best Vegan Thanksgiving Recipes
Description: A curated collection of the top 35 vegan dishes perfect for your Thanksgiving feast. From hearty mains to delectable sides and desserts, these recipes celebrate plant-based flavors.
Prep Time: PT45M
Cook Time: PT1H30M
Total Time: PT2H15M
Servings: 6 servings
Ingredients
- 2 cups cooked quinoa
- 1 cup chopped walnuts
- 1 cup diced mushrooms
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Sauté onion, celery, and garlic until soft.
- Add mushrooms, sage, thyme, salt, and pepper; cook until mushrooms release moisture.
- In a large bowl, combine cooked quinoa, sautéed vegetables, walnuts, cranberries, and parsley.
- Mix well and transfer to a baking dish.
- Bake for 25-30 minutes until heated through and slightly crispy on top.
- Serve warm as a main or side dish.
Nutrition: Calories: 320 kcal | Protein: 10 g | Fat: 18 g | Carbs: 28 g
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