Best Thanksgiving Recipes Vegan And Paleo For Everyone

Thanksgiving is a time to gather, share gratitude, and savor delicious meals with loved ones. Whether you’re embracing a vegan lifestyle, following a paleo diet, or catering to a mix of dietary preferences at your table, finding recipes that satisfy both vegan and paleo needs can be a challenge.

Fortunately, I’ve curated the best Thanksgiving recipes that are not only nutrient-dense and wholesome but also bursting with flavor and festive spirit. These dishes will delight your guests while honoring dietary choices, proving that holiday meals can be inclusive and indulgent at the same time.

From hearty mains to vibrant sides and decadent desserts, get ready to impress everyone with these crowd-pleasing options that celebrate the essence of Thanksgiving.

Why You’ll Love This Recipe

These vegan and paleo Thanksgiving recipes are thoughtfully crafted to combine the best of both worlds: plant-based ingredients and paleo-friendly whole foods. They avoid common allergens and processed ingredients, focusing instead on fresh vegetables, nuts, and natural sweeteners.

This means they support gut health, reduce inflammation, and provide lasting energy during the busy holiday season.

They’re also incredibly flavorful thanks to layers of herbs, spices, and creative cooking techniques. Whether you’re a seasoned vegan or new to paleo, these dishes are easy to prepare and sure to impress both family and friends.

Plus, they cater to a wide range of tastes, so everyone can enjoy a satisfying feast without compromise.

Ingredients

• For the Stuffed Butternut Squash:
• 2 medium butternut squashes, halved and seeded
• 1 cup quinoa, rinsed
• 1 ¾ cups vegetable broth (or bone broth for paleo)
• 1 cup chopped mushrooms (cremini or shiitake)
• 1 small red onion, diced
• 2 cloves garlic, minced
• ½ cup dried cranberries (unsweetened)
• ½ cup chopped pecans or walnuts
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh sage, chopped
• Salt and fresh cracked black pepper, to taste
• Optional: 1 tablespoon maple syrup (for a touch of sweetness)

• For the Roasted Brussels Sprouts with Balsamic Glaze:
• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons coconut oil, melted
• Salt and pepper, to taste
• ¼ cup balsamic vinegar
• 1 tablespoon pure maple syrup

• For the Pumpkin Chia Seed Pudding:
• 1 cup canned pumpkin puree
• 1 ½ cups unsweetened almond milk or coconut milk
• ⅓ cup chia seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup or raw honey (omit for strict paleo)

Equipment

• Baking sheet or roasting pan
• Medium saucepan with lid
• Mixing bowls
• Sharp chef’s knife
• Cutting board
• Measuring cups and spoons
• Whisk or fork (for mixing pudding)
• Small saucepan (for balsamic glaze)
• Spoons and spatulas

Instructions

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with 1 tablespoon olive oil, season with salt and pepper, and place face down on a baking sheet. Roast for about 40 minutes or until tender and easily pierced with a fork.
2. Cook the Quinoa: While the squash roasts, bring vegetable or bone broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
3. Sauté the Vegetables: Heat the remaining olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes. Add chopped mushrooms, thyme, and sage, cooking until mushrooms release moisture and brown, approximately 6 minutes.
4. Combine the Filling: In a large bowl, mix the cooked quinoa, sautéed vegetables, dried cranberries, and chopped nuts. If desired, stir in maple syrup for a subtle sweetness. Adjust salt and pepper to taste.
5. Stuff the Squash: Once the butternut squash halves are cool enough to handle, carefully scoop out some of the flesh to create a cavity, leaving a ½-inch border to hold the stuffing. Mix the scooped flesh into the quinoa mixture and then fill each squash half generously.
6. Return to Oven: Place the stuffed squash back on the baking sheet and bake for an additional 15 minutes at 400°F to warm through and meld flavors.
7. Prepare the Roasted Brussels Sprouts: Toss Brussels sprouts with melted coconut oil, salt, and pepper. Spread evenly on a baking sheet and roast at 400°F for 20-25 minutes, shaking the pan halfway through.
8. Make the Balsamic Glaze: While Brussels sprouts roast, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a simmer over medium heat and reduce by half until syrupy, about 8-10 minutes. Drizzle over roasted sprouts before serving.
9. Make the Pumpkin Chia Pudding: In a medium bowl, whisk pumpkin puree, almond or coconut milk, maple syrup, vanilla, cinnamon, and nutmeg. Stir in chia seeds and refrigerate for at least 4 hours or overnight until thickened.
10. Serve and Enjoy: Plate the stuffed butternut squash halves alongside the balsamic-glazed Brussels sprouts and finish with a generous spoonful of pumpkin chia pudding for dessert.

Tips & Variations

For extra protein boost, add cooked lentils or chopped tempeh to the quinoa stuffing.

If you prefer a nut-free version, swap pecans for toasted pumpkin seeds or omit nuts altogether.

Try roasting the Brussels sprouts with a sprinkle of smoked paprika or chili flakes for a spicy twist.

Make ahead: You can prepare the quinoa mixture and pumpkin pudding a day in advance to save time on Thanksgiving day.

Nutrition Facts

Serving Suggestions

These recipes pair beautifully with a fresh green salad or roasted root vegetables for a complete Thanksgiving spread. For a warming beverage, consider serving herbal teas or sparkling water infused with fresh cranberries and rosemary.

To round out the meal, you might also want to check out my Jamaican Minced Beef Recipes for a flavorful vegan twist or the Leche De Pantera Recipe for a comforting dessert option.

Conclusion

Creating a Thanksgiving meal that honors both vegan and paleo diets doesn’t mean sacrificing flavor or tradition. With these recipes, you can offer your guests dishes that feel indulgent yet wholesome, nourishing body and soul.

The stuffed butternut squash delivers a satisfying centerpiece, while the roasted Brussels sprouts and pumpkin chia pudding add seasonal flair and nutritional balance. Whether you’re cooking for a crowd or a small family gathering, these recipes are simple enough to prepare ahead yet impressive enough to make your holiday memorable.

For more inspiration on plant-based and paleo-friendly cooking, explore other recipes like the Marzipan Challah Recipe or the Magic Dough Recipe that bring creativity and delight to your kitchen year-round.

Happy Thanksgiving and happy cooking!

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