Cheap Vegan Thanksgiving Recipes for a Festive Feast

Thanksgiving is a time for gratitude, gathering, and—of course—great food. But creating a hearty feast doesn’t have to mean busting your budget or compromising your values.

Whether you’re hosting a full-on vegan Thanksgiving or just looking to add a few plant-based dishes to your table, you can serve up delicious, satisfying flavors without spending a fortune. In this post, I’ll share several cheap vegan Thanksgiving recipes that prove you don’t need expensive specialty ingredients to create memorable holiday dishes.

From savory mains to classic sides and a sweet ending, these recipes celebrate the essence of Thanksgiving with accessible pantry staples and seasonal produce. Let’s dig in and make this Thanksgiving your most affordable—and flavorful—yet!

Why You’ll Love This Recipe

These cheap vegan Thanksgiving recipes are perfect for anyone wanting to save money without sacrificing taste or tradition. They focus on budget-friendly ingredients like beans, root vegetables, and grains, all of which pack big flavors and textures into every bite.

Each recipe is easy to prepare, requires minimal equipment, and is designed to please both vegans and omnivores at your table.

Most importantly, you’ll find these dishes are highly customizable. Whether you’re cooking for a crowd or a cozy gathering, you can scale up or down as needed.

And if you’re new to plant-based cooking, these recipes are an ideal introduction—they’re as easy on your wallet as they are on your schedule!

Cheap Vegan Thanksgiving Recipes List

• Hearty Lentil Loaf with Savory Gravy
• Simple Roasted Root Vegetables
• Classic Herb Stuffing
• No-Bake Pumpkin Pie

Hearty Lentil Loaf with Savory Gravy

Ingredients

Equipment

• Large saucepan
• Mixing bowl
• Box grater
• Loaf pan (8×4 inches)
• Oven
• Wooden spoon

Instructions

1. Preheat your oven to 375°F (190°C). Lightly oil a loaf pan or line with parchment paper.
2. Cook the lentils. Rinse and add lentils to a saucepan with 2.5 cups water. Bring to a boil, then simmer uncovered for 20-25 minutes, until soft but not mushy. Drain any excess water.
3. Sauté the vegetables. In a skillet, cook onion, carrot, and garlic in a splash of oil (or water for oil-free) over medium heat until softened, about 5-7 minutes.
4. Combine ingredients. In a large bowl, mash lentils slightly with a fork. Add sautéed veggies, rolled oats, tomato paste, soy sauce, thyme, sage, salt, and pepper. Mix well until the mixture holds together. Adjust seasoning if needed.
5. Shape and glaze. Press mixture firmly into prepared loaf pan. Spread ketchup over top for a simple glaze, if desired.
6. Bake. Bake for 35-40 minutes, until firm and golden on top. Let cool 10 minutes before slicing.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or a handful of chopped walnuts to the lentil mixture.

Short on time? Use canned lentils—just drain and rinse well.

You can also swap out the oats for breadcrumbs if desired, or use sweet potato instead of carrot for a twist.

Nutrition Facts

Serving Suggestions

Slice and serve your lentil loaf with savory mushroom gravy (recipe below) and a side of roasted vegetables or mashed potatoes. It’s also delicious topped with cranberry sauce or paired with fresh greens.

Looking for more hearty vegan mains? Try our Lion’s Mane Mushroom Crumble for another affordable, plant-based centerpiece.

Simple Roasted Root Vegetables

Ingredients

• Carrots – 3 large, peeled and chopped
• Sweet potatoes – 2 medium, peeled and cubed
• Parsnips – 2 large, peeled and chopped
• Red onion – 1 large, cut in wedges
• Olive oil – 2 tbsp (or use vegetable broth for oil-free)
• Dried thyme – 1 tsp
• Dried rosemary – 1 tsp
• Salt & pepper – to taste

Equipment

• Baking sheet
• Mixing bowl
• Vegetable peeler
• Knife and cutting board
• Parchment paper (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare vegetables. Peel and chop all veggies into similar-sized pieces for even roasting.
3. Toss with oil and seasoning. In a large bowl, combine veggies, olive oil, thyme, rosemary, salt, and pepper. Toss to coat well.
4. Roast. Spread vegetables in an even layer on the baking sheet. Roast for 30-40 minutes, stirring halfway, until golden and tender.

Tips & Variations

Add chunks of beetroot or turnip for even more color and flavor. Sprinkle with fresh parsley or a squeeze of lemon before serving for brightness.

Try roasting extra vegetables to use in salads or wraps the next day!

Nutrition Facts

Serving Suggestions

Serve as a colorful side dish, or toss leftovers with cooked grains for a simple lunch. This recipe pairs wonderfully with your lentil loaf or as a topping for hearty salads.

For more veggie inspiration, check out our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Classic Herb Stuffing

Ingredients

• Day-old bread – 6 cups, cubed (use any affordable loaf: sourdough, sandwich, etc.)
• Celery stalks – 3, diced
• Onion – 1 large, diced
• Carrot – 1, diced
• Vegetable broth – 2 cups
• Dried sage – 1 tsp
• Dried thyme – 1 tsp
• Salt & pepper – to taste
• Olive oil or vegan butter – 2 tbsp

Equipment

• Large skillet
• Mixing bowl
• Baking dish (9×13 inch works well)
• Knife and cutting board
• Oven

Instructions

1. Preheat oven to 350°F (175°C).
2. Toast bread cubes. If your bread isn’t stale, spread cubes on a baking sheet and toast in the oven for 10-15 minutes, until dry.
3. Sauté veggies. In a large skillet, heat olive oil or vegan butter. Sauté onion, celery, and carrot for 5-6 minutes, until softened.
4. Add herbs. Stir in sage and thyme, cooking for 1 minute until fragrant. Season with salt and pepper.
5. Combine and moisten. In a large bowl, mix bread cubes and sautéed vegetables. Pour in vegetable broth, stirring until the bread is moist but not soggy.
6. Bake. Transfer mixture to a greased baking dish. Cover with foil and bake for 20 minutes, then uncover and bake another 15 minutes until the top is golden.

Tips & Variations

Use whatever bread you have on hand—multigrain, white, or even leftover rolls!

For a flavor boost, add chopped fresh parsley or a handful of dried cranberries. To make ahead, prepare through step 5, then refrigerate and bake just before serving.

Nutrition Facts

Serving Suggestions

Spoon alongside your favorite main, or use to stuff roasted squash for a fun presentation. For more festive appetizers, visit our Low Fodmap Appetizer Recipes collection.

No-Bake Pumpkin Pie

Ingredients

• Graham cracker or oat crust – 1 prepared 9-inch crust (store-bought or homemade)
• Canned pumpkin puree – 1 1/2 cups
• Silken tofu – 12 oz (blended smooth)
• Maple syrup – 1/3 cup
• Pumpkin pie spice – 2 tsp
• Vanilla extract – 1 tsp
• Pinch of salt

Equipment

• Food processor or blender
• Mixing bowl
• Spatula
• Pie dish (if making your own crust)
• Refrigerator

Instructions

1. Blend filling. In a food processor, combine pumpkin puree, silken tofu, maple syrup, pumpkin pie spice, vanilla, and salt. Blend until completely smooth and creamy.
2. Assemble pie. Pour pumpkin mixture into the prepared crust and smooth the top with a spatula.
3. Chill. Refrigerate for at least 4 hours (or overnight) until set and sliceable.

Tips & Variations

No tofu? Substitute with soaked cashews (blend 1 cup soaked cashews with the pumpkin and spices).

Add a dollop of coconut whipped cream before serving, or sprinkle with extra cinnamon for a pretty finish.

Nutrition Facts

Serving Suggestions

This pie is perfect for making ahead. Serve chilled with vegan whipped topping or a sprinkle of crushed nuts.

For a citrusy finish, try our Lemon Straws Recipe as a cookie on the side.

Conclusion

Preparing an abundant, delicious Thanksgiving meal doesn’t mean you have to spend a fortune—or hours in the kitchen. With these cheap vegan Thanksgiving recipes, you can celebrate the holiday’s best flavors using simple, affordable ingredients that everyone will love.

From the savory comfort of lentil loaf and classic stuffing to vibrant roasted roots and a creamy no-bake pumpkin pie, each dish delivers on flavor and festive spirit.

Remember, the heart of Thanksgiving is about sharing and gratitude. Don’t stress about perfection—focus on good company and good food.

For even more budget-friendly ideas, explore our Vegan Lemon Ricotta Pasta with Arugula or try your hand at homemade pickles with our Maple Bourbon Pickles Recipe. Wishing you a joyful, affordable, and utterly delicious vegan Thanksgiving!

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