Cold Vegan Thanksgiving Recipes for a Fresh Holiday Feast

Thanksgiving is a time to gather, give thanks, and celebrate with abundant, nourishing food. But what if your kitchen is already bustling with hot dishes, or you simply want to keep things fresh and easy?

Enter these cold vegan Thanksgiving recipes—the ultimate lineup for entertaining without turning up the oven. From vibrant salads to show-stopping mains and decadent desserts, these recipes are perfect for prepping ahead of time and serving straight from the fridge.

Whether you’re hosting a plant-based feast or need options for guests with dietary needs, these dishes are brimming with seasonal flavors and hearty textures.

In this roundup, you’ll find crowd-pleasing favorites like Autumn Quinoa Salad with Cranberry Maple Vinaigrette, Rainbow Harvest Slaw, Chickpea “Chicken” Salad-Stuffed Mini Pumpkins, and a luscious No-Bake Pumpkin Pie Parfait.

Each recipe is designed to keep your Thanksgiving stress-free, colorful, and absolutely delicious. Ready to give your holiday table a cool new twist?

Why You’ll Love This Recipe

• No oven required: All these recipes can be made ahead and served chilled, making them perfect for busy holiday kitchens.
• Vibrant and seasonal: Each dish highlights fall produce, herbs, and classic Thanksgiving flavors—without any animal products.
• Easy to scale: Whether you’re feeding a crowd or a small family, these recipes can be doubled or halved to suit your needs.
• Nutrition-packed: Loaded with fiber, antioxidants, and healthy fats, these recipes keep you feeling good through the feast.
• Inclusive: All recipes are vegan and can be made gluten-free, nut-free, or soy-free as needed.

Cold Vegan Thanksgiving Recipe List

1. Autumn Quinoa Salad with Cranberry Maple Vinaigrette
2. Rainbow Harvest Slaw with Apple Cider Dressing
3. Chickpea “Chicken” Salad-Stuffed Mini Pumpkins
4. No-Bake Pumpkin Pie Parfait

Autumn Quinoa Salad with Cranberry Maple Vinaigrette

Ingredients

Equipment

• Large mixing bowl
• Small jar or bowl (for dressing)
• Whisk or fork
• Chef’s knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Prepare the quinoa: If you haven’t already, cook quinoa according to package directions. Cool completely.
2. Roast the squash: Toss butternut squash cubes in a little olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes until golden, then cool to room temperature or chill.
3. Make the vinaigrette: In a small jar, combine maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. Shake or whisk until well emulsified.
4. Assemble the salad: In a large mixing bowl, combine quinoa, greens, cooled squash, cranberries, pecans, red onion, and parsley.
5. Toss and serve: Pour the vinaigrette over the salad and toss gently to coat. Chill before serving for best flavor.

Tips & Variations

• Swap pecans for toasted pumpkin seeds for a nut-free option.
• Try roasted sweet potato instead of butternut squash for a different twist.
• Add diced apple or pomegranate arils for extra crunch and color.

Pro Tip: Make this salad a day ahead—the flavors get even better overnight!

Nutrition Facts

Serving Suggestions

• Serve as a main salad alongside crusty bread or vegan rolls.
• Pair with Cauliflower Vegan Cheese Sauce for a creamy dip on the side.
• Pack leftovers for a next-day lunch—no reheating required!

Rainbow Harvest Slaw with Apple Cider Dressing

Ingredients

Equipment

• Large salad bowl
• Mandolin or box grater
• Chef’s knife
• Cutting board
• Small bowl (for dressing)
• Whisk or fork

Instructions

1. Prep the vegetables: Shred the cabbages and carrots. Thinly slice the apple and chop the celery and parsley.
2. Make the dressing: In a small bowl, whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper.
3. Combine ingredients: Add all veggies and apple to the salad bowl. Pour dressing over and toss well.
4. Chill: Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

• Use sunflower seeds or slivered almonds for crunch.
• Swap the apple for pear for a subtle, sweet shift.
• Add a handful of dried cherries or raisins for extra sweetness.

Tip: This slaw can be prepped up to two days in advance. Just add the apples right before serving to keep them crisp.

Nutrition Facts

Serving Suggestions

• Brighten up your Thanksgiving table as a side to roasted veggies or vegan mains.
• Top with toasted pepitas for a nutty finish.
• Pairs perfectly with Vegan Chipotle Bowl Recipe for a festive fusion meal.

Chickpea “Chicken” Salad-Stuffed Mini Pumpkins

Ingredients

Equipment

• Sharp paring knife
• Spoon (for scooping pumpkins)
• Mixing bowl
• Potato masher or fork
• Measuring cups and spoons

Instructions

1. Prep the pumpkins: Carefully cut the tops off each mini pumpkin. Scoop out seeds and fibers. If desired, roast at 375°F for 15-20 minutes to soften, then cool. (Or use raw for crunchier bowls.)
2. Make the chickpea salad: In a mixing bowl, mash chickpeas with a fork until flaky but chunky. Stir in celery, grapes, walnuts, vegan mayo, Dijon, lemon juice, herbs, salt, and pepper.
3. Stuff the pumpkins: Spoon the chickpea salad generously into each pumpkin “bowl.”
4. Chill and serve: Cover and refrigerate until serving. Garnish with more fresh herbs if desired.

Tips & Variations

• Swap walnuts for pumpkin seeds for a nut-free version.
• Use endive leaves, bell pepper boats, or lettuce cups instead of pumpkins for a no-cook shortcut.
• Mix in chopped apple or dried cranberries for a festive touch.

Party Tip: These stuffed pumpkins make adorable appetizers or a light main course for your Thanksgiving spread.

Nutrition Facts

Serving Suggestions

• Serve as a centerpiece starter for your vegan Thanksgiving menu.
• Pair with Amazing Vegan Pasta Recipes for a complete meal.
• Great for buffet-style serving—guests can grab and go!

No-Bake Pumpkin Pie Parfait

Ingredients

Equipment

• Electric hand mixer or whisk
• Mixing bowls
• Measuring cups and spoons
• Parfait glasses or small jars

Instructions

1. Prepare the coconut cream: Scoop the solid coconut cream from the top of the can into a bowl. Beat until fluffy and smooth.
2. Mix the pumpkin layer: In another bowl, combine pumpkin puree, 1 tbsp maple syrup, pumpkin pie spice, and a pinch of salt. Mix well.
3. Sweeten the coconut cream: Fold in 1 tbsp maple syrup and vanilla into the whipped coconut cream.
4. Layer the parfaits: In each glass, add a spoonful of crushed graham crackers, a layer of pumpkin, a layer of coconut cream, and repeat. Finish with more crumbs and a sprinkle of nuts.
5. Chill and serve: Refrigerate parfaits at least 1 hour before serving for best texture.

Tips & Variations

• Use cashew cream or Almond Whipped Cream for a nutty twist.
• Swap pumpkin for sweet potato or butternut squash puree.
• Add a layer of dark chocolate shavings for extra decadence.

Dessert Hack: Make these parfaits up to a day in advance for a fuss-free finale to your feast.

Nutrition Facts

Serving Suggestions

• Serve chilled in clear glasses to show off the beautiful layers.
• Top with a dollop of Almond Whipped Cream and a sprinkle of cinnamon.
• Pair with coffee, chai, or mulled cider for a cozy dessert course.

Tips & Variations (General)

• All recipes can be made in advance and chilled, freeing up oven and stove space for other dishes.
• For extra protein, add cooked lentils or tempeh to the salads.
• Customize the ingredients based on what’s seasonal and local in your area.
• For more vegan Thanksgiving inspiration, explore A to Z Vegetarian Recipes for Every Meal and Occasion.

“Cold dishes are a host’s best friend on Thanksgiving—prep ahead, serve with ease, and let the flavors shine!”

Nutrition Facts (Summary)

Each of these cold vegan Thanksgiving recipes is designed to be nutrient-dense and satisfying, while keeping calories moderate. They’re rich in fiber, plant-based protein, vitamins A and C, and healthy fats from nuts and seeds.

You can adjust portion sizes to meet your guests’ needs, and add or subtract toppings for extra nutrition or flavor.

Serving Suggestions (General)

• Arrange these dishes on a large platter or buffet table for a stunning, colorful spread.
• Offer chilled vegan sparkling cider or kombucha as a refreshing beverage pairing.
• Add warm dishes like Best Vegan Broccoli Thanksgiving Recipe if you want a mix of hot and cold options.
• Finish your meal with a cup of herbal tea and a mini pumpkin parfait for a cozy ending.

Conclusion

With these cold vegan Thanksgiving recipes, you’ll discover that celebrating the holiday can be just as festive, flavorful, and satisfying—without a single minute spent sweating over a stove. These make-ahead dishes let you focus on what matters most: spending quality time with loved ones, savoring the best of autumn’s bounty, and creating new traditions that everyone can enjoy.

Whether you’re going fully plant-based or simply want to add a few lighter, fresher options to your holiday table, these recipes are sure to impress your guests and make your feast memorable.

Don’t forget—vegan Thanksgiving can be vibrant, easy, and utterly delicious. For even more inspiration, check out our guides to Ancient Grains Vegetarian Recipes and Best Vegetarian Recipes No Dairy for Delicious Meals.

Wishing you a warm, joyful, and flavor-packed Thanksgiving!

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