Thanksgiving is a time to gather around the table, share laughter, and enjoy delicious food with loved ones. For those embracing a vegan lifestyle or simply looking to add more plant-based dishes to their holiday menu, finding flavorful and satisfying recipes can sometimes feel challenging.
But fear not! This collection of awesome vegan Thanksgiving recipes is designed to delight every palate, from hearty mains to decadent desserts.
Whether you’re a seasoned vegan or just exploring, these dishes will bring warmth, comfort, and festive cheer to your celebration.
From savory stuffed squash to creamy mashed potatoes and luscious pumpkin pie, each recipe is crafted with wholesome ingredients and easy-to-follow steps. Plus, we’ll share tips to elevate your dishes and ideas for serving.
Ready to make your Thanksgiving feast unforgettable? Let’s dive into these vibrant, plant-powered recipes that everyone — vegans and non-vegans alike — will love!
Why You’ll Love This Recipe
These vegan Thanksgiving recipes are full of flavor, texture, and seasonal goodness. They prove that plant-based dishes can be just as hearty and satisfying as traditional holiday fare.
Using fresh vegetables, herbs, and natural seasonings, these recipes bring out the best of fall’s bounty without relying on animal products.
Whether you’re cooking for a crowd or an intimate gathering, these dishes are designed to be easy and approachable. Many components can be prepared ahead of time, reducing stress on the big day.
Plus, they’re naturally free from dairy and eggs, making them not only delicious but also suitable for those with dietary restrictions.
Best of all, these recipes celebrate the spirit of Thanksgiving — sharing good food and gratitude — while honoring compassion and sustainability. You’ll impress your guests with vibrant flavors and colorful presentations that make your holiday table shine.
Ready to get cooking?
Ingredients
- Butternut squash: 2 medium-sized, peeled and cubed
- Quinoa: 1 cup, rinsed
- Vegetable broth: 2 ½ cups
- Chopped pecans: ½ cup, toasted
- Dried cranberries: ½ cup
- Fresh sage: 2 tablespoons, finely chopped
- Garlic cloves: 3, minced
- Olive oil: 3 tablespoons
- Maple syrup: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Salt and pepper: to taste
- Vegan butter: 3 tablespoons, for mashed potatoes
- Potatoes: 4 large Russet, peeled and quartered
- Unsweetened almond milk: ½ cup
- Pumpkin puree: 1 can (15 oz)
- Coconut cream: ½ cup
- Brown sugar: ½ cup
- Ground nutmeg: ½ teaspoon
- Ground ginger: ½ teaspoon
- All-purpose flour: 1 tablespoon, for pie crust thickening
- Pie crust: vegan-friendly, store-bought or homemade
Equipment
- Large mixing bowls
- Medium saucepan with lid
- Large baking dish or sheet
- Sharp knife and cutting board
- Measuring cups and spoons
- Food processor or blender (optional for pie filling)
- Potato masher or fork
- Oven preheated to 375°F (190°C)
- Pie dish (9-inch)
- Whisk
- Spatula
Instructions
- Prepare the quinoa: In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
- Roast the butternut squash: Toss the cubed squash with 1 tablespoon olive oil, maple syrup, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway, until tender and caramelized.
- Make the stuffing mixture: In a large bowl, combine the cooked quinoa, roasted squash, toasted pecans, dried cranberries, chopped sage, and minced garlic. Drizzle with remaining olive oil and gently toss to mix.
- Prepare the mashed potatoes: Boil the peeled and quartered potatoes in salted water until fork-tender, about 20 minutes. Drain and return to pot. Add vegan butter and almond milk, then mash until creamy. Season with salt and pepper to taste.
- Assemble the pumpkin pie: In a mixing bowl, whisk together pumpkin puree, coconut cream, brown sugar, nutmeg, ginger, and flour until smooth. Pour the filling into the vegan pie crust and smooth the top.
- Bake the pumpkin pie: Place the pie in the preheated oven and bake for 50-60 minutes or until the filling is set and crust is golden. Let cool completely before serving.
- Serve and enjoy: Arrange the quinoa stuffing and mashed potatoes on your Thanksgiving table alongside the pumpkin pie for a perfect plant-based feast.
Tips & Variations
Tip: To add extra depth to the stuffing, try sautéing diced onions and celery in olive oil before mixing them in. This adds a classic savory element that complements the sweetness of the squash and cranberries.
Variation: Swap quinoa for wild rice or millet for a different texture and flavor profile. Both work wonderfully in stuffing and add a nutty, earthy note.
Suggestion: For a gluten-free pumpkin pie crust, use a nut-based crust or a gluten-free store-bought option. Make sure to check labels if buying pre-made.
If you love these recipes, you might also enjoy other plant-based dishes like the Half Runner Beans Recipe or the comforting Kodiak Banana Muffins Recipe. For a sweet finish, consider trying the Lazy Cookie Cake Recipe that’s sure to impress!
Nutrition Facts
| Dish | Calories (per serving) | Protein (g) | Carbohydrates (g) | Fat (g) | Fiber (g) |
|---|---|---|---|---|---|
| Quinoa & Butternut Squash Stuffing | 250 | 7 | 40 | 8 | 6 |
| Vegan Mashed Potatoes | 180 | 3 | 30 | 5 | 3 |
| Vegan Pumpkin Pie (1 slice) | 320 | 4 | 45 | 12 | 4 |
Serving Suggestions
Present these dishes alongside crisp, fresh greens or a bright salad to balance the rich flavors. Roasted Brussels sprouts or sautéed green beans with garlic make excellent vegetable sides.
For beverages, warm spiced apple cider or a homemade Green Goodness Juice Recipe adds a refreshing touch. Consider topping your mashed potatoes with sautéed mushrooms or fresh herbs for a gourmet look.
Finish the meal with a cozy vegan dessert and a cup of herbal tea to round out your Thanksgiving celebration.
Conclusion
Creating a memorable vegan Thanksgiving feast is easier than you think with these delicious recipes. They capture the essence of the holiday with wholesome ingredients and comforting flavors that everyone will enjoy.
From the hearty quinoa stuffing to the creamy mashed potatoes and the classic pumpkin pie, each dish is designed to bring warmth and joy to your table.
Whether you’re cooking for a family of vegans or introducing plant-based dishes to curious guests, these recipes will impress. They’re not only nourishing but also celebrate the spirit of gratitude and togetherness that Thanksgiving embodies.
Be sure to explore other recipes on the site, like the German Stuffing Recipe or the Hamburger Bun Sourdough Recipe for even more inspiration. Happy Thanksgiving and happy cooking!
📖 Recipe Card: Awesome Vegan Thanksgiving Recipes
Description: A collection of delicious, plant-based dishes perfect for Thanksgiving. These recipes are easy to prepare and full of festive flavors.
Prep Time: PT30M
Cook Time: PT1H
Total Time: PT1H30M
Servings: 6 servings
Ingredients
- 2 cups cooked quinoa
- 1 cup chopped walnuts
- 1 cup diced butternut squash
- 1/2 cup dried cranberries
- 1/2 cup chopped celery
- 1/4 cup chopped fresh parsley
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in olive oil until translucent.
- Add diced butternut squash and cook for 5 minutes.
- Combine cooked quinoa, walnuts, cranberries, celery, parsley, sage, and thyme in a bowl.
- Mix in sautéed vegetables and season with salt and pepper.
- Transfer mixture to a baking dish and bake for 25-30 minutes.
- Remove from oven and let cool slightly before serving.
Nutrition: Calories: 320 kcal | Protein: 8 g | Fat: 18 g | Carbs: 35 g
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