Thanksgiving is a time to gather, give thanks, and savor comforting, seasonal dishes together. But if you’re plant-based or cooking for vegan loved ones, the traditional turkey-and-gravy menu just doesn’t cut it.
The good news? A vegan Thanksgiving can be just as hearty, festive, and bursting with flavor—if not more so!
From golden roasts and creamy casseroles to crowd-pleasing appetizers and irresistible desserts, these 11 vegan Thanksgiving recipes will help you craft a memorable holiday meal everyone at the table will adore.
Whether you’re a seasoned vegan cook or just looking to add some plant-based options to your feast, you’ll find recipes here that are simple to prepare and packed with holiday spirit. Let’s dive into this delicious vegan Thanksgiving menu!
Why You’ll Love This Recipe
There’s so much to love about this curated collection of vegan Thanksgiving favorites. Each recipe is:
- Festive and comforting – Classic holiday flavors, no animal products required!
- Family-friendly – Perfect for both vegans and omnivores, with flavors everyone will love.
- Make-ahead friendly – Several dishes can be prepped in advance to save time on the big day.
- Nourishing and wholesome – Packed with fiber, vitamins, and plant-based protein.
- Inclusive – Suitable for a variety of dietary needs, including dairy-free and egg-free.
“A vegan Thanksgiving isn’t about missing out—it’s about discovering new favorites and celebrating togetherness in every delicious bite.”
Ingredients
Below you’ll find key ingredients for each recipe. For a smoother shopping experience, here’s a handy overview in table format:
| Recipe | Key Ingredients |
|---|---|
| 1. Stuffed Acorn Squash | Acorn squash, quinoa, cranberries, pecans, kale |
| 2. Creamy Vegan Mashed Potatoes | Yukon gold potatoes, olive oil, plant milk, garlic |
| 3. Mushroom Gravy | Cremini mushrooms, onion, garlic, vegetable broth, soy sauce |
| 4. Green Bean Almondine | Fresh green beans, slivered almonds, lemon juice, olive oil |
| 5. Vegan Mac and Cheese | Elbow pasta, cashews, nutritional yeast, carrots, mustard |
| 6. Maple Roasted Brussels Sprouts & Carrots | Brussels sprouts, carrots, maple syrup, Dijon mustard |
| 7. Lentil Walnut Loaf | Brown lentils, walnuts, oats, tomato paste, onions |
| 8. Vegan Cranberry Sauce | Fresh cranberries, orange juice, maple syrup |
| 9. Vegan Pumpkin Pie | Pumpkin puree, coconut milk, maple syrup, pie crust |
| 10. Savory Vegan Stuffing | Stale bread, celery, onion, vegetable broth, sage |
| 11. Pecan Pie Bars | Pecans, oats, maple syrup, coconut oil |
For exact quantities and step-by-step instructions, see each recipe below.
Equipment
Each recipe is designed for a typical home kitchen. Here’s what you’ll need:
- Large baking sheets (for roasting veggies and loaf)
- Casserole dish (for mac and cheese, stuffing)
- Medium saucepans (for gravy, cranberry sauce)
- Large pot (for mashed potatoes, boiling pasta)
- Food processor or blender (for cashew sauce, pie filling)
- Mixing bowls
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon and spatula
- Pie dish (for pumpkin pie)
- Square baking pan (for pecan pie bars)
“Prepping your equipment ahead of time makes Thanksgiving cooking a breeze!”
Instructions
Stuffed Acorn Squash
- Preheat the oven to 400°F (200°C). Halve 2 acorn squash and scoop out the seeds. Brush with olive oil and place cut-side down on a baking sheet. Roast for 30-35 minutes.
- Meanwhile, cook 1 cup quinoa according to package instructions. Sauté 1 small diced onion and 1 minced garlic clove in olive oil until soft, then add 2 cups chopped kale and cook until wilted.
- Stir in cooked quinoa, 1/2 cup dried cranberries, and 1/2 cup chopped pecans. Season with salt, pepper, and a pinch of cinnamon.
- Flip squash halves, fill with quinoa mixture, and bake an additional 10 minutes. Serve hot.
Creamy Vegan Mashed Potatoes
- Peel and dice 2 lbs Yukon gold potatoes. Boil in salted water until fork-tender, about 15-18 minutes. Drain well.
- Mash potatoes with 1/4 cup olive oil, 1/2 cup unsweetened plant milk, and 2 cloves roasted garlic (optional). Season with salt and pepper to taste. Add more milk for desired creaminess.
Mushroom Gravy
- In a saucepan, sauté 8 oz cremini mushrooms (sliced) and 1 small diced onion in olive oil until deeply browned, about 8 minutes.
- Add 2 cloves minced garlic and cook 1 minute more. Sprinkle 2 tablespoons flour over vegetables, stir to coat.
- Gradually whisk in 2 cups vegetable broth and 1 tablespoon soy sauce. Simmer until thickened, about 5 minutes. Season with pepper.
Green Bean Almondine
- Blanch 1 lb green beans in boiling water for 2-3 minutes, then drain and plunge into ice water.
- In a skillet, toast 1/3 cup slivered almonds in 1 tablespoon olive oil until golden. Add green beans, toss to coat, and finish with a squeeze of lemon juice.
Vegan Mac and Cheese
- Cook 12 oz elbow pasta according to package instructions. Drain and set aside.
- Boil 1 cup diced carrots and 1 small diced potato until tender, about 10 minutes. Drain.
- Blend boiled veggies with 1 cup soaked cashews, 1/4 cup nutritional yeast, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 cup plant milk, salt, and pepper until creamy.
- Toss sauce with pasta, transfer to a casserole dish, and bake at 350°F (175°C) for 15 minutes if desired.
Maple Roasted Brussels Sprouts & Carrots
- Halve 1 lb Brussels sprouts and slice 3 large carrots. Toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, salt, and pepper.
- Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway. Serve warm.
Lentil Walnut Loaf
- Cook 1 cup brown lentils until soft, then mash slightly.
- In a pan, sauté 1 diced onion, 2 minced garlic cloves, and 1 grated carrot until soft.
- Combine lentils, sautéed veggies, 1 cup oats, 1 cup chopped walnuts, 1/4 cup tomato paste, 2 tablespoons soy sauce, and 1 tablespoon flaxseed meal (mixed with 2.5 tbsp water). Mix well.
- Press mixture into a lined loaf pan. Top with extra tomato paste if desired. Bake at 375°F (190°C) for 40-45 minutes. Cool slightly before slicing.
Vegan Cranberry Sauce
- In a saucepan, combine 12 oz fresh cranberries, 1/2 cup orange juice, and 1/2 cup maple syrup.
- Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. Cool before serving.
Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C). In a blender, mix 1 can pumpkin puree, 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
- Pour filling into a vegan pie crust. Bake for 50-60 minutes until set. Cool completely before slicing.
Savory Vegan Stuffing
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
- Peel and dice 2 lbs Yukon gold potatoes. Boil in salted water until fork-tender, about 15-18 minutes. Drain well.
- Mash potatoes with 1/4 cup olive oil, 1/2 cup unsweetened plant milk, and 2 cloves roasted garlic (optional). Season with salt and pepper to taste. Add more milk for desired creaminess.
Mushroom Gravy
- In a saucepan, sauté 8 oz cremini mushrooms (sliced) and 1 small diced onion in olive oil until deeply browned, about 8 minutes.
- Add 2 cloves minced garlic and cook 1 minute more. Sprinkle 2 tablespoons flour over vegetables, stir to coat.
- Gradually whisk in 2 cups vegetable broth and 1 tablespoon soy sauce. Simmer until thickened, about 5 minutes. Season with pepper.
Green Bean Almondine
- Blanch 1 lb green beans in boiling water for 2-3 minutes, then drain and plunge into ice water.
- In a skillet, toast 1/3 cup slivered almonds in 1 tablespoon olive oil until golden. Add green beans, toss to coat, and finish with a squeeze of lemon juice.
Vegan Mac and Cheese
- Cook 12 oz elbow pasta according to package instructions. Drain and set aside.
- Boil 1 cup diced carrots and 1 small diced potato until tender, about 10 minutes. Drain.
- Blend boiled veggies with 1 cup soaked cashews, 1/4 cup nutritional yeast, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 cup plant milk, salt, and pepper until creamy.
- Toss sauce with pasta, transfer to a casserole dish, and bake at 350°F (175°C) for 15 minutes if desired.
Maple Roasted Brussels Sprouts & Carrots
- Halve 1 lb Brussels sprouts and slice 3 large carrots. Toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, salt, and pepper.
- Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway. Serve warm.
Lentil Walnut Loaf
- Cook 1 cup brown lentils until soft, then mash slightly.
- In a pan, sauté 1 diced onion, 2 minced garlic cloves, and 1 grated carrot until soft.
- Combine lentils, sautéed veggies, 1 cup oats, 1 cup chopped walnuts, 1/4 cup tomato paste, 2 tablespoons soy sauce, and 1 tablespoon flaxseed meal (mixed with 2.5 tbsp water). Mix well.
- Press mixture into a lined loaf pan. Top with extra tomato paste if desired. Bake at 375°F (190°C) for 40-45 minutes. Cool slightly before slicing.
Vegan Cranberry Sauce
- In a saucepan, combine 12 oz fresh cranberries, 1/2 cup orange juice, and 1/2 cup maple syrup.
- Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. Cool before serving.
Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C). In a blender, mix 1 can pumpkin puree, 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
- Pour filling into a vegan pie crust. Bake for 50-60 minutes until set. Cool completely before slicing.
Savory Vegan Stuffing
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
- Blanch 1 lb green beans in boiling water for 2-3 minutes, then drain and plunge into ice water.
- In a skillet, toast 1/3 cup slivered almonds in 1 tablespoon olive oil until golden. Add green beans, toss to coat, and finish with a squeeze of lemon juice.
Vegan Mac and Cheese
- Cook 12 oz elbow pasta according to package instructions. Drain and set aside.
- Boil 1 cup diced carrots and 1 small diced potato until tender, about 10 minutes. Drain.
- Blend boiled veggies with 1 cup soaked cashews, 1/4 cup nutritional yeast, 1 tablespoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 cup plant milk, salt, and pepper until creamy.
- Toss sauce with pasta, transfer to a casserole dish, and bake at 350°F (175°C) for 15 minutes if desired.
Maple Roasted Brussels Sprouts & Carrots
- Halve 1 lb Brussels sprouts and slice 3 large carrots. Toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, salt, and pepper.
- Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway. Serve warm.
Lentil Walnut Loaf
- Cook 1 cup brown lentils until soft, then mash slightly.
- In a pan, sauté 1 diced onion, 2 minced garlic cloves, and 1 grated carrot until soft.
- Combine lentils, sautéed veggies, 1 cup oats, 1 cup chopped walnuts, 1/4 cup tomato paste, 2 tablespoons soy sauce, and 1 tablespoon flaxseed meal (mixed with 2.5 tbsp water). Mix well.
- Press mixture into a lined loaf pan. Top with extra tomato paste if desired. Bake at 375°F (190°C) for 40-45 minutes. Cool slightly before slicing.
Vegan Cranberry Sauce
- In a saucepan, combine 12 oz fresh cranberries, 1/2 cup orange juice, and 1/2 cup maple syrup.
- Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. Cool before serving.
Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C). In a blender, mix 1 can pumpkin puree, 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
- Pour filling into a vegan pie crust. Bake for 50-60 minutes until set. Cool completely before slicing.
Savory Vegan Stuffing
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
- Halve 1 lb Brussels sprouts and slice 3 large carrots. Toss with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, salt, and pepper.
- Spread on a baking sheet and roast at 425°F (220°C) for 25-30 minutes, stirring halfway. Serve warm.
Lentil Walnut Loaf
- Cook 1 cup brown lentils until soft, then mash slightly.
- In a pan, sauté 1 diced onion, 2 minced garlic cloves, and 1 grated carrot until soft.
- Combine lentils, sautéed veggies, 1 cup oats, 1 cup chopped walnuts, 1/4 cup tomato paste, 2 tablespoons soy sauce, and 1 tablespoon flaxseed meal (mixed with 2.5 tbsp water). Mix well.
- Press mixture into a lined loaf pan. Top with extra tomato paste if desired. Bake at 375°F (190°C) for 40-45 minutes. Cool slightly before slicing.
Vegan Cranberry Sauce
- In a saucepan, combine 12 oz fresh cranberries, 1/2 cup orange juice, and 1/2 cup maple syrup.
- Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. Cool before serving.
Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C). In a blender, mix 1 can pumpkin puree, 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
- Pour filling into a vegan pie crust. Bake for 50-60 minutes until set. Cool completely before slicing.
Savory Vegan Stuffing
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
- In a saucepan, combine 12 oz fresh cranberries, 1/2 cup orange juice, and 1/2 cup maple syrup.
- Bring to a simmer and cook for 10-12 minutes until thickened, stirring occasionally. Cool before serving.
Vegan Pumpkin Pie
- Preheat oven to 350°F (175°C). In a blender, mix 1 can pumpkin puree, 1 cup coconut milk, 1/2 cup maple syrup, 1/4 cup cornstarch, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/2 tsp salt until smooth.
- Pour filling into a vegan pie crust. Bake for 50-60 minutes until set. Cool completely before slicing.
Savory Vegan Stuffing
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
- Cut 1 loaf stale bread into cubes and toast in a 300°F (150°C) oven for 15 minutes.
- Sauté 1 diced onion, 3 stalks diced celery, and 2 minced garlic cloves in olive oil until soft. Stir in toasted bread, 2 cups vegetable broth, 2 tsp dried sage, salt, and pepper.
- Transfer mixture to a greased casserole dish. Bake at 350°F (175°C) for 30-35 minutes, until golden on top.
Pecan Pie Bars
- Preheat oven to 350°F (175°C). In a bowl, mix 1 cup rolled oats, 1 cup flour, 1/3 cup maple syrup, and 1/3 cup melted coconut oil for the crust. Press into a lined 8-inch square pan and bake for 12 minutes.
- For the filling, whisk together 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup almond butter, 1 tablespoon cornstarch, and 1 teaspoon vanilla.
- Pour filling over crust, spread evenly, and bake for 25-30 minutes. Cool completely before cutting into bars.
Tips & Variations
- Make ahead: Many of these dishes can be prepared a day in advance—just reheat and serve!
- Nut-free options: Substitute sunflower seeds for nuts in the loaf or bars if needed.
- Gluten-free: Use gluten-free bread for stuffing and oat flour for the pie bars.
- Get creative: Try adding roasted garlic to your mashed potatoes or caramelized onions to your stuffing.
- Add smoky flavor: Smoked paprika or liquid smoke add richness to lentil loaf and gravy (see more ideas in Smoked Vegetarian Recipes for Flavorful Meatless Meals).
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition Facts
“Thanksgiving is all about making dishes your own—don’t be afraid to tweak flavors and ingredients!”
Nutrition will vary by dish, but here’s a general snapshot for a typical serving size:
| Dish | Calories | Protein (g) | Fiber (g) | Sugar (g) | Fat (g) |
|---|---|---|---|---|---|
| Stuffed Acorn Squash | 240 | 6 | 7 | 9 | 8 |
| Creamy Vegan Mashed Potatoes | 180 | 4 | 3 | 2 | 7 |
| Mushroom Gravy | 35 | 1 | 1 | 1 | 2 |
| Green Bean Almondine | 90 | 2 | 4 | 3 | 5 |
| Vegan Mac and Cheese | 310 | 10 | 5 | 4 | 12 |
| Maple Roasted Brussels Sprouts & Carrots | 120 | 3 | 5 | 8 | 4 |
| Lentil Walnut Loaf | 170 | 7 | 4 | 3 | 8 |
| Vegan Cranberry Sauce | 65 | 0 | 2 | 12 | 0 |
| Vegan Pumpkin Pie | 210 | 3 | 2 | 13 | 9 |
| Savory Vegan Stuffing | 160 | 4 | 2 | 3 | 5 |
| Pecan Pie Bars | 230 | 3 | 3 | 14 | 12 |
All recipes are free from cholesterol and high in plant-based nutrients. For even more plant-powered holiday meal inspiration, check out Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas or Recipes Dehydrated Vegetables: Easy Meals and Snacks.
Serving Suggestions
- Arrange roasted vegetables and stuffed squash on a large platter for a stunning centerpiece.
- Serve mashed potatoes with a generous drizzle of mushroom gravy.
- Offer vegan mac and cheese and stuffing as hearty, comforting sides.
- Set out cranberry sauce and pecan pie bars for a sweet finish.
- Pair with a crisp green salad, crusty bread, or a festive punch for a complete meal.
- For more holiday-worthy vegan desserts, try Vegan Easter Dessert Recipes Everyone Will Love.
“A bountiful table of colorful, plant-based dishes is the heart of a memorable Thanksgiving.”
Conclusion
A vegan Thanksgiving isn’t just possible—it’s absolutely delicious! With these 11 vegan Thanksgiving recipes, you can create a festive, satisfying meal that celebrates the flavors of fall while honoring your values and nourishing your guests.
From savory mains like lentil loaf and stuffed squash, to crave-worthy sides and decadent desserts, every dish is a testament to the joy of plant-based cooking.
Don’t be afraid to experiment and put your own twist on these recipes. After all, Thanksgiving is about community, creativity, and gratitude.
Wishing you a wonderful holiday filled with love, laughter, and incredible vegan food! For even more vegan feast ideas, explore Lipton Vegetable Soup Mix Recipes for Easy Family Meals or browse our collection of Vegan Casserole Recipes: Easy for quick weeknight dinner.
