Thanksgiving is a time for gratitude, family, and most importantly, delicious food that brings everyone together around the table. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based dishes into your holiday feast, these 104 easy vegan Thanksgiving recipes from Minimalist Baker offer an incredible variety of flavorful, simple, and wholesome dishes.
From savory mains and sides to decadent desserts, this collection is thoughtfully curated to satisfy every craving with minimal fuss. Imagine rich, comforting recipes that use fresh, wholesome ingredients without compromising on taste or texture.
You’ll find recipes perfect for impressing guests, feeding a crowd, and making your holiday stress-free and joyous.
These dishes not only celebrate the bounty of autumn but also prove that vegan cooking can be festive, hearty, and utterly satisfying. Let’s dive into some of the best recipes and tips to make your vegan Thanksgiving memorable and delicious!
Why You’ll Love This Recipe Collection
Minimalist Baker’s 104 Easy Vegan Thanksgiving Recipes stand out for their simplicity, flavor, and accessibility. Each recipe is designed to use easy-to-find ingredients and minimal kitchen equipment, perfect for both beginners and experienced cooks.
These recipes cover everything from appetizers to desserts, ensuring you have a complete, balanced menu that everyone will enjoy. Plus, many dishes are gluten-free, oil-free, or nut-free, making them adaptable for various dietary needs.
With clear instructions, smart substitutions, and vibrant flavors, you’ll see how plant-based cooking can be festive and fun.
Ingredients
- Fresh seasonal vegetables like sweet potatoes, Brussels sprouts, and butternut squash
- Legumes such as lentils and chickpeas for protein-packed dishes
- Whole grains including quinoa, wild rice, and farro for hearty sides
- Nuts and seeds like pecans, walnuts, and pumpkin seeds for crunch and richness
- Plant-based dairy alternatives such as cashew cream, coconut yogurt, and vegan butter
- Herbs and spices including sage, thyme, rosemary, cinnamon, and nutmeg for traditional holiday flavors
- Sweeteners like maple syrup, coconut sugar, and date paste for natural sweetness
- Oils such as olive oil and avocado oil, or oil-free options depending on the recipe
- Flours and starches like chickpea flour, oat flour, and arrowroot for baking and thickening
- Canned and jarred staples such as pumpkin puree, cranberry sauce, and vegetable broth
Equipment
- Large mixing bowls
- Measuring cups and spoons
- Cutting board and sharp knives
- Baking sheets and roasting pans
- Medium to large pots and saucepans
- Food processor or blender (for sauces, dressings, and some desserts)
- Hand mixer or stand mixer (optional, for whipped toppings or doughs)
- Spatulas, wooden spoons, and silicone brushes
- Oven thermometer (to ensure perfect roasting)
Instructions
- Plan Your Menu: Choose a variety of recipes from appetizers to desserts ensuring balance between savory and sweet, light and hearty dishes.
- Prep Ingredients Early: Chop vegetables, soak nuts, and prepare any homemade broths or sauces the day before to save time.
- Roast and Cook: Use the oven efficiently by roasting vegetables and baking casseroles simultaneously when possible.
- Assemble Dishes: Follow recipe steps carefully, adding herbs and seasoning gradually to taste for layered flavors.
- Make Sauces and Dressings: Use a blender or food processor to create smooth vegan gravies, creamy dressings, and dips.
- Bake Desserts: Prepare pies, cakes, and cookies last to ensure freshness for serving.
- Set the Table and Serve: Arrange dishes attractively and serve warm, garnished with fresh herbs or nuts for presentation.
- Enjoy and Share: Encourage guests to try new flavors and appreciate the creativity of plant-based cooking.
Tips & Variations
“Don’t be afraid to swap ingredients to suit your pantry or preferences. Many of these recipes are flexible and forgiving.”
For example, if you don’t have fresh sage, dried sage works fine in a pinch. Use gluten-free grains or flours if needed.
Try adding roasted mushrooms or caramelized onions to stuffing for extra umami.
To reduce prep time, double recipes like mashed potatoes or stuffing to have leftovers or freeze for quick meals later.
For richer gravies, use a splash of vegan wine or balsamic vinegar. Add a touch of smoked paprika for depth.
For desserts, swap coconut oil for vegan butter if preferred.
Nutrition Facts
Most vegan Thanksgiving recipes from this collection are:
- Low in saturated fat and cholesterol-free
- Rich in dietary fiber and antioxidants from vegetables and whole grains
- High in essential vitamins such as Vitamin A, C, and folate
- Good sources of plant-based protein and healthy fats
- Generally lower in calories compared to traditional holiday dishes
Keep in mind that nutrition will vary depending on specific recipes and serving sizes. For detailed nutrition info, check individual Minimalist Baker recipe pages.
Serving Suggestions
Pair vegan mains like a lentil loaf or stuffed squash with classic sides such as garlic mashed potatoes, green bean almondine, and cranberry sauce. Add fresh garden salads or roasted root vegetables for color and variety.
For dessert, offer pumpkin pie, apple crisp, or chocolate avocado mousse — all vegan and crowd-pleasers.
Complement the meal with warm herbal teas, spiced apple cider, or a crisp white wine. For appetizer ideas, check out these delicious Low Fodmap Appetizer Recipes that are light and flavorful.
Top Vegan Thanksgiving Recipe Picks from Minimalist Baker
- Vegan Lentil Loaf: A savory, protein-rich centerpiece made with lentils, oats, and herbs. Perfect for those craving a “meaty” texture.
- Garlic Mashed Potatoes: Creamy, fluffy, and loaded with roasted garlic flavor. Use vegan butter and plant milk to keep it dairy-free.
- Maple Roasted Brussels Sprouts: Caramelized with maple syrup and tossed with toasted pecans for crunch and sweetness. A seasonal favorite.
- Stuffed Butternut Squash: Filled with quinoa, cranberries, and nuts, this dish doubles as a stunning side or main.
- Vegan Pumpkin Pie: Rich and creamy with a perfectly spiced filling, nestled in a flaky vegan pie crust.
- Cranberry Orange Sauce: Fresh cranberries simmered with orange zest and maple syrup for a tangy-sweet finish.
- Sweet Potato Casserole: Topped with a crunchy pecan streusel, this dish is a classic reimagined without dairy or eggs.
More Recipe Inspiration
Explore more delicious and creative recipes to complement your vegan Thanksgiving:
- Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food
- Lion’S Mane Mushroom Crumble Recipes
- Lemon Ricotta Pasta With Arugula Recipe
Conclusion
This collection of 104 easy vegan Thanksgiving recipes from Minimalist Baker is a treasure trove for anyone wanting to celebrate the holiday with vibrant, wholesome, and deeply satisfying food. Whether you are fully vegan, curious about plant-based cooking, or just seeking fresh ideas to diversify your menu, these recipes provide a wonderful blend of tradition and innovation.
By focusing on seasonal ingredients, simple preparations, and delicious flavors, you can create a festive feast that everyone at the table will love. Remember, Thanksgiving is about sharing and gratitude — and what better way than with nourishing food that’s good for you and the planet?
Happy cooking and happy Thanksgiving!
📖 Recipe Card: Vegan Butternut Squash Soup
Description: A creamy and comforting vegan butternut squash soup perfect for Thanksgiving. Made with simple ingredients and easy to prepare.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 6 servings
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup canned coconut milk
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add butternut squash, vegetable broth, cinnamon, and nutmeg.
- Bring to a boil, then simmer for 25 minutes until squash is tender.
- Use an immersion blender to puree soup until smooth.
- Stir in coconut milk and season with salt and pepper.
- Garnish with fresh thyme before serving.
Nutrition: Calories: 180 kcal | Protein: 3 g | Fat: 7 g | Carbs: 28 g
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