Thanksgiving is a time for gratitude, family, and of course, delicious food. For those following a vegan lifestyle or simply wanting to try something plant-based this holiday season, vegan Thanksgiving dinner recipes offer a fantastic way to celebrate without compromising on flavor.
From hearty mains to comforting sides, these dishes are packed with wholesome ingredients that everyone will love. Whether you’re a seasoned vegan or cooking for a mixed crowd, this guide will inspire you to create a memorable, festive feast that honors tradition while embracing compassion and health.
This collection of vegan recipes combines classic holiday flavors with modern twists, ensuring your Thanksgiving table is vibrant, satisfying, and cruelty-free. Ready to impress your guests with dishes that are as beautiful as they are delicious?
Let’s dive into these must-try vegan Thanksgiving recipes!
Why You’ll Love This Recipe
Our vegan Thanksgiving recipes are crafted to bring warmth, comfort, and rich flavors to your holiday table without any animal products. They incorporate a variety of seasonal vegetables, legumes, grains, and herbs, providing a balanced and nutritious meal that everyone can enjoy.
You’ll love how easy these recipes are to follow, with simple ingredients you can find at any grocery store. Plus, they cater to a range of dietary needs, making them perfect for family gatherings where tastes and preferences vary.
From the savory vegan lentil loaf to creamy mashed potatoes and flavorful stuffing, these recipes redefine Thanksgiving classics with a plant-based touch.
Moreover, these dishes are designed to be both hearty and light, so you can indulge without feeling weighed down. By choosing vegan options, you’ll also contribute to a more sustainable and ethical holiday celebration.
Ingredients
- For the Vegan Lentil Loaf: 1 cup green lentils (dry), 2 ½ cups vegetable broth, 1 cup rolled oats, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 cup grated carrot, ½ cup chopped walnuts, ¼ cup tomato paste, 2 tbsp soy sauce or tamari, 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg), 1 tsp dried thyme, 1 tsp smoked paprika, ½ tsp black pepper, ½ tsp salt
- For the Mashed Potatoes: 4 large russet potatoes, peeled and chopped, ½ cup unsweetened plant-based milk (such as oat or almond), 3 tbsp vegan butter, salt and pepper to taste
- For the Vegan Stuffing: 1 loaf of crusty bread, cubed and toasted, 1 medium onion (chopped), 2 celery stalks (chopped), 1 cup mushrooms (sliced), 2 cloves garlic (minced), 1 cup vegetable broth, ¼ cup fresh parsley (chopped), 1 tsp dried sage, 1 tsp dried rosemary, 2 tbsp olive oil, salt and pepper to taste
- For the Roasted Brussels Sprouts: 1 lb Brussels sprouts, halved, 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper to taste
- For the Cranberry Sauce: 12 oz fresh cranberries, 1 cup orange juice, ¾ cup sugar, 1 cinnamon stick
Equipment
- Medium saucepan
- Large mixing bowl
- Loaf pan (8 x 4 inches)
- Large pot for boiling potatoes
- Skillet or sauté pan
- Baking sheet
- Measuring cups and spoons
- Wooden spoon or spatula
- Food processor (optional, for chopping nuts or bread crumbs)
- Oven
Instructions
- Prepare the lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until lentils are tender and most of the liquid is absorbed. Drain any excess liquid if necessary.
- Make the flax egg: In a small bowl, mix ground flaxseed with water and set aside for 5-10 minutes until it thickens.
- Prepare the loaf mixture: In a large bowl, combine cooked lentils, rolled oats, onion, garlic, grated carrot, chopped walnuts, tomato paste, soy sauce, flax egg, thyme, smoked paprika, salt, and pepper. Mix well until evenly combined.
- Shape and bake the loaf: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. Transfer the lentil mixture into the pan, pressing it down firmly and evenly. Bake for 45-50 minutes until the top is firm and golden. Let cool for 10 minutes before slicing.
- Prepare mashed potatoes: While the loaf bakes, boil the chopped potatoes in salted water until fork-tender (about 15-20 minutes). Drain and return to pot. Add plant-based milk and vegan butter, then mash until smooth. Season with salt and pepper to taste. Keep warm.
- Make the stuffing: Heat olive oil in a skillet over medium heat. Add onion, celery, and mushrooms, sautéing until soft (about 7-8 minutes). Stir in garlic, sage, and rosemary, cooking for 1 minute more. In a large bowl, combine toasted bread cubes with the sautéed vegetables and fresh parsley. Pour vegetable broth over the mixture and toss gently. Season with salt and pepper.
- Cook the stuffing: Transfer the stuffing to a greased baking dish and bake at 350°F (175°C) for 25-30 minutes until golden on top.
- Roast Brussels sprouts: Toss halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, shaking the pan halfway through, until crisp and caramelized.
- Make cranberry sauce: In a small saucepan, combine cranberries, orange juice, sugar, and cinnamon stick. Bring to a boil, then reduce heat and simmer for 15 minutes until cranberries burst and sauce thickens. Remove cinnamon stick and cool before serving.
- Serve and enjoy: Arrange lentil loaf slices, mashed potatoes, stuffing, roasted Brussels sprouts, and cranberry sauce on your Thanksgiving table for a colorful and satisfying vegan feast.
Tips & Variations
To add a smoky depth to your lentil loaf, try incorporating a teaspoon of liquid smoke or smoked paprika. For a nut-free version, substitute walnuts with sunflower seeds or omit them entirely.
If you want to make the mashed potatoes extra creamy, use a high-quality plant-based cream or add roasted garlic for richer flavor. For stuffing, feel free to experiment with different herbs like thyme or marjoram, and toss in dried cranberries or chopped apples for a touch of sweetness.
Roasted Brussels sprouts can be swapped with other seasonal vegetables like roasted carrots, parsnips, or green beans. The cranberry sauce can be jazzed up with a splash of maple syrup or a pinch of ground ginger for a festive twist.
Nutrition Facts
| Dish | Calories (per serving) | Protein (g) | Fat (g) | Carbohydrates (g) | Fiber (g) |
|---|---|---|---|---|---|
| Vegan Lentil Loaf | 280 | 15 | 8 | 35 | 9 |
| Mashed Potatoes | 180 | 3 | 6 | 30 | 3 |
| Stuffing | 250 | 6 | 9 | 35 | 5 |
| Roasted Brussels Sprouts | 100 | 4 | 7 | 8 | 4 |
| Cranberry Sauce | 110 | 0 | 0 | 28 | 2 |
Serving Suggestions
Present your vegan Thanksgiving feast with warm, rustic tableware and fresh herbs like rosemary sprigs or thyme as garnish. Serve the lentil loaf sliced thick with a generous spoonful of mushroom gravy or vegan béchamel sauce (you can find a great recipe here).
Add a fresh green salad with seasonal fruits and nuts to balance the richness of the meal. For bread lovers, freshly baked vegan rolls or a soft loaf from this vegan bread machine recipe are perfect accompaniments.
To finish on a sweet note, consider exploring one of our delightful desserts such as the Vegetarian Date Cake Recipe, which pairs beautifully with coffee or tea after the meal.
Conclusion
Creating a vegan Thanksgiving dinner is a wonderful way to celebrate the holiday with compassion and creativity. These recipes prove that plant-based dishes can be just as hearty, flavorful, and satisfying as traditional meals.
With wholesome ingredients and simple techniques, you can craft a festive feast that delights every guest at your table.
Whether you’re new to vegan cooking or a longtime enthusiast, this collection offers plenty of inspiration to make your Thanksgiving memorable. Enjoy the process of cooking, sharing, and savoring these vibrant dishes, and remember that celebrating with kindness is the best recipe of all.
For more plant-based inspiration, be sure to explore our other recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
📖 Recipe Card: Vegan Thanksgiving Dinner
Description: A delicious and wholesome vegan Thanksgiving dinner featuring a hearty lentil loaf, creamy mashed potatoes, and roasted seasonal vegetables. Perfect for a festive and plant-based holiday meal.
Prep Time: PT30M
Cook Time: PT1H15M
Total Time: PT1H45M
Servings: 6 servings
Ingredients
- 1 1/2 cups cooked lentils
- 1 cup rolled oats
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup grated carrot
- 1/4 cup tomato paste
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 4 large potatoes, peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- 3 cups mixed seasonal vegetables (carrots, Brussels sprouts, butternut squash), chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix ground flaxseed with water and set aside to thicken.
- In a bowl, combine lentils, oats, onion, garlic, carrot, tomato paste, flax mixture, thyme, paprika, and salt.
- Press the mixture into a loaf pan lined with parchment paper.
- Bake the lentil loaf for 45 minutes until firm.
- Boil potatoes until tender, then mash with almond milk and vegan butter; season with salt.
- Toss seasonal vegetables with olive oil, salt, and pepper; roast for 30 minutes.
- Serve lentil loaf slices with mashed potatoes and roasted vegetables.
Nutrition: Calories: 350 kcal | Protein: 15 g | Fat: 8 g | Carbs: 50 g
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