Thanksgiving is a time for family, gratitude, and of course, delicious food! For those embracing a vegan lifestyle or simply looking to add more plant-based dishes to their holiday spread, finding recipes that are both festive and flavorful can be a challenge.
Luckily, the best Thanksgiving vegan recipes combine hearty ingredients, vibrant spices, and comforting textures to create meals that everyone at the table will enjoy. Whether you’re craving a savory main dish or traditional sides with a vegan twist, these recipes will help you celebrate the season with nourishing, cruelty-free food that shines.
This blog post shares a curated list of the best vegan Thanksgiving recipes that will impress guests and satisfy even the most devoted carnivores. From a savory lentil loaf to creamy mashed potatoes and a spiced pumpkin pie, these dishes bring warmth and joy to your holiday table.
Get ready to discover plant-powered recipes that make Thanksgiving feel just as special and delicious as ever.
Why You’ll Love These Recipes
These vegan Thanksgiving recipes are designed to be simple, flavorful, and crowd-pleasing. They use wholesome, natural ingredients that highlight the best flavors of fall while keeping the dishes entirely plant-based.
You’ll love how these recipes recreate classic holiday favorites with innovative twists that don’t compromise on taste or texture. Plus, they’re perfect for accommodating guests with dietary restrictions without any hassle.
Whether you’re new to vegan cooking or a seasoned pro, these dishes offer variety—from savory mains to comforting sides and indulgent desserts. They prioritize fresh, seasonal produce and clever seasoning to ensure every bite bursts with flavor.
Enjoy a Thanksgiving feast that’s nourishing, ethical, and absolutely delicious!
Ingredients
- Lentils – 2 cups cooked (for lentil loaf)
- Walnuts – 1 cup, finely chopped
- Rolled oats – 1 cup
- Carrots – 1 cup grated
- Celery – 1/2 cup chopped
- Onion – 1 medium, finely diced
- Garlic – 3 cloves minced
- Tomato paste – 3 tablespoons
- Ground flaxseed – 2 tablespoons (mixed with 6 tablespoons water)
- Vegetable broth – 1/2 cup
- Soy sauce or tamari – 2 tablespoons
- Thyme – 1 teaspoon dried
- Rosemary – 1 teaspoon dried
- Salt and pepper – to taste
- Potatoes – 4 large, for mashed potatoes
- Plant-based butter – 4 tablespoons
- Unsweetened almond milk – 1/2 cup
- Green beans – 1 pound
- Almonds – 1/4 cup, sliced (for green bean casserole topping)
- Mushrooms – 8 ounces, sliced (for green bean casserole)
- All-purpose flour – 2 tablespoons (for sauce)
- Pumpkin puree – 1 can (15 oz)
- Coconut cream – 1/2 cup
- Maple syrup – 1/2 cup
- Pumpkin pie spice – 2 teaspoons
- Pie crust – 1 vegan store-bought or homemade
Equipment
- Large mixing bowl
- Baking loaf pan (8×4 inch)
- Medium saucepan
- Potato masher or electric mixer
- Skillet or frying pan
- Measuring cups and spoons
- Wooden spoon or spatula
- Oven
- Pie dish
Instructions
- Prepare the lentil loaf: Preheat oven to 350°F (175°C). In a large bowl, combine cooked lentils, chopped walnuts, rolled oats, grated carrots, diced celery, onion, and garlic.
- Mix the flax egg: In a small bowl, combine ground flaxseed with water and let sit for 5 minutes until gelatinous. Add to the lentil mixture along with tomato paste, vegetable broth, soy sauce, thyme, rosemary, salt, and pepper. Stir until well combined.
- Transfer to pan: Press the mixture firmly into a greased loaf pan. Bake for 45-50 minutes until firm and browned on top.
- Make mashed potatoes: Peel and cut potatoes into chunks. Boil in salted water until tender (about 15 minutes). Drain and mash with plant-based butter and almond milk until creamy. Season with salt and pepper.
- Prepare green bean casserole: Blanch green beans in boiling water for 3-4 minutes, then drain. In a skillet, sauté mushrooms in a little oil until soft. Stir in flour and cook for 1 minute. Slowly add vegetable broth and cook until thickened. Mix in green beans and transfer to a baking dish. Top with sliced almonds and bake at 350°F for 15 minutes.
- Bake the pumpkin pie: Roll out pie crust in a pie dish. In a bowl, whisk pumpkin puree, coconut cream, maple syrup, pumpkin pie spice, and a pinch of salt. Pour into crust and bake at 350°F for 50-60 minutes, until set. Cool before serving.
Tips & Variations
For extra flavor in your lentil loaf, try adding smoked paprika or a splash of balsamic vinegar to the mixture.
Use fresh herbs like parsley or sage as garnish for a pop of color and freshness.
You can swap out walnuts for pecans or sunflower seeds in the lentil loaf for a different texture. In the green bean casserole, try topping with crispy fried onions instead of almonds for a classic touch.
For the pumpkin pie, coconut cream can be replaced with cashew cream for a richer filling.
Nutrition Facts
| Dish | Calories | Protein | Fat | Carbohydrates | Fiber |
|---|---|---|---|---|---|
| Lentil Loaf (per slice) | 220 | 10g | 8g | 28g | 7g |
| Mashed Potatoes (1 cup) | 180 | 3g | 7g | 27g | 3g |
| Green Bean Casserole (1 cup) | 150 | 4g | 9g | 12g | 4g |
| Pumpkin Pie (1 slice) | 280 | 3g | 12g | 38g | 4g |
Serving Suggestions
Serve the lentil loaf warm, sliced thickly with a drizzle of vegan gravy or cranberry sauce for added moisture and flavor. Pair the mashed potatoes and green bean casserole as hearty sides that complement the loaf perfectly.
Finish your meal with a slice of spiced pumpkin pie and a dollop of coconut whipped cream.
For a full vegan Thanksgiving menu, consider adding a fresh seasonal salad or roasted root vegetables. These dishes pair wonderfully with vegan dinner rolls or artisan bread like the Marzipan Challah Recipe for a festive touch.
If you love experimenting with plant-based dishes, you might also enjoy checking out the Jamaican Minced Beef Recipes and the Leche De Pantera Recipe for unique vegan flavors all year round.
Conclusion
Creating a memorable vegan Thanksgiving feast doesn’t mean sacrificing flavor or tradition. With these recipes, you can enjoy all the beloved tastes of the season while honoring a compassionate, plant-based lifestyle.
The lentil loaf provides a savory centerpiece, while creamy mashed potatoes and green bean casserole offer comforting side dishes. And don’t forget the pumpkin pie—a sweet finale that’s sure to delight everyone at the table.
Whether you’re cooking for vegans or simply want to incorporate more plant-based meals into your holiday, these recipes make it easy and enjoyable. Embrace the spirit of Thanksgiving by sharing nourishing, delicious food that brings everyone together.
Happy cooking and happy holidays!
📖 Recipe Card: Best Thanksgiving Vegan Recipes
Description: A collection of delicious and wholesome vegan dishes perfect for Thanksgiving. These recipes are easy to prepare and packed with flavor.
Prep Time: PT20M
Cook Time: PT45M
Total Time: PT1H5M
Servings: 6 servings
Ingredients
- 2 cups cooked quinoa
- 1 cup diced butternut squash
- 1 cup chopped kale
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/4 cup vegetable broth
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onion and garlic until translucent.
- Add butternut squash and cook for 5 minutes.
- Stir in kale, thyme, cinnamon, salt, and pepper; cook until kale wilts.
- Mix in cooked quinoa, dried cranberries, and pecans.
- Add vegetable broth and cook until liquid is absorbed.
- Transfer mixture to a baking dish and bake for 20 minutes.
- Remove from oven and let cool for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 8 g | Fat: 14 g | Carbs: 40 g
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