As the leaves change colors and the air grows crisp, it’s time to start thinking about the most important meal of the year: Thanksgiving. While traditional Thanksgiving dishes often rely on animal products, there’s no reason why vegans can’t enjoy a delicious and satisfying holiday feast. In fact, many vegan versions of classic Thanksgiving recipes are just as flavorful and comforting as their non-vegan counterparts.
In this article, we’ll share 20 mouthwatering vegan Thanksgiving recipes that are sure to impress your guests. From savory main dishes like Herb-Stuffed Vegan Turkey Roast and Vegan Lentil Loaf, to sweet treats like Pumpkin Pie and Pecan Pie, there’s something for everyone on this list. Whether you’re a seasoned vegan or just looking to add some plant-based options to your holiday menu, these recipes are sure to become new favorites.
Roasted Butternut Squash Soup
Warm up with a comforting bowl of Roasted Butternut Squash Soup! This recipe yields a creamy and slightly sweet soup that’s perfect for a chilly day.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Let the squash cool slightly, then scoop the flesh into a blender or food processor.
6. Add the chopped onion, minced garlic, and vegetable broth to the blender.
7. Blend until smooth, then season with salt and pepper to taste.
8. If desired, stir in heavy cream or half-and-half for added richness.
9. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes (roasting time), plus additional time for blending and serving.
Herb-Stuffed Vegan Turkey Roast
A flavorful and aromatic vegan alternative to traditional turkey roast, perfect for special occasions or everyday meals. This recipe combines the savory taste of herbs with tender, plant-based goodness.
Ingredients:
– 1 (12 oz) vegan turkey roast
– 2 tbsp olive oil
– 1/4 cup chopped fresh rosemary
– 1/4 cup chopped fresh thyme
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Stuff the herb mixture into the turkey roast cavity.
4. Place the stuffed turkey roast on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. Let it rest for 10-15 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Creamy Vegan Mashed Potatoes
Transform your mashed potato game with this creamy vegan recipe! Using a combination of plant-based milk and nutritional yeast, you’ll create a rich and indulgent side dish that’s perfect for any meal.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup unsweetened plant-based milk (such as soy or oat)
– 2 tablespoons vegan butter or margarine
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon nutritional yeast
– Optional: garlic powder, chives, or other herbs for added flavor
Instructions:
1. Boil the chopped potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot. Add plant-based milk, vegan butter or margarine, salt, black pepper, and nutritional yeast.
3. Mash the mixture with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 20-25 minutes
Maple-Glazed Roasted Carrots
Elevate your vegetable game with this sweet and savory recipe that brings out the natural sweetness of carrots. Perfect as a side dish or added to salads, these maple-glazed roasted carrots are sure to impress.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons pure Canadian maple syrup
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss carrot pieces with olive oil, salt, and pepper until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until carrots are tender and lightly caramelized.
5. While carrots are roasting, whisk together maple syrup and a pinch of salt.
6. After carrots have roasted for 15 minutes, remove from the oven and brush with maple glaze.
7. Return to the oven and roast for an additional 10-15 minutes or until glaze is sticky and caramelized.
Cooking Time: 35-40 minutes
Vegan Green Bean Casserole
A classic comfort food gets a plant-based twist! This vegan green bean casserole is an easy and satisfying side dish perfect for any occasion.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup soy sauce (or tamari)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/4 cup vegan cream of mushroom soup (or make your own using tofu and spices)
– 1/2 cup french-fried onions (vegan or gluten-free)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook green beans according to package instructions or steam until tender.
3. In a large skillet, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, soy sauce, thyme, and cooked green beans to the skillet. Simmer for 5 minutes.
5. Stir in vegan cream of mushroom soup until smooth.
6. Pour mixture into a 9×13 inch baking dish and top with french-fried onions.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Classic Vegan Stuffing
A timeless favorite gets a plant-based twist! This vegan stuffing recipe is perfect for the holidays or any special occasion when you want to impress your guests with a delicious, cruelty-free alternative.
Ingredients:
– 4 cups cubed whole wheat bread (stale or day-old)
– 1/2 cup chopped celery
– 1/2 cup chopped onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh sage
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup vegetable broth
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté celery and onion until tender.
3. In a large mixing bowl, combine bread, sautéed vegetables, parsley, sage, melted vegan butter or margarine, vegetable broth, salt, black pepper, and nutmeg. Mix well.
4. Transfer the mixture to a 9×13-inch baking dish and cover with aluminum foil.
5. Bake for 25-30 minutes or until heated through.
6. Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly toasted.
Cooking Time: 35-40 minutes
Sweet Potato Casserole with Pecan Topping
This sweet potato casserole is a staple of Southern cuisine, featuring tender sweet potatoes topped with a crunchy pecan streusel. It’s the perfect side dish for holidays and gatherings.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1/2 cup milk
– 1 large egg, beaten
– 1 tablespoon unsalted butter, melted
– 1 cup chopped pecans
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, combine mashed sweet potatoes, sugar, salt, cinnamon, and nutmeg.
3. Add heavy cream, milk, beaten egg, and melted butter; mix until smooth.
4. Pour mixture into a 9×13-inch baking dish.
5. In a small bowl, mix together chopped pecans and 2 tablespoons granulated sugar.
6. Top sweet potato mixture with pecan streusel.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Vegan Mushroom Gravy
Elevate your plant-based meals with this rich and savory vegan mushroom gravy, perfect for serving over pasta, rice, or as a dip for veggies.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
2. Add the vegetable broth, tomato paste, and thyme to the skillet. Stir to combine.
3. Bring the mixture to a simmer and let cook for 10-15 minutes or until the gravy has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Cranberry Orange Relish
This sweet and tangy relish is a perfect accompaniment to your holiday meals, adding a burst of flavor to turkey, ham, or even crackers. With its vibrant color and zesty taste, it’s sure to become a new tradition at your table.
Ingredients:
– 1 cup fresh or frozen cranberries
– 1/2 cup orange juice
– 1/4 cup chopped fresh orange zest
– 1/4 cup granulated sugar
– 1 tablespoon grated ginger
– Salt, to taste
Instructions:
1. In a medium bowl, combine cranberries, orange juice, orange zest, and sugar.
2. Stir until the sugar has dissolved and the cranberries are evenly coated with the mixture.
3. Add the grated ginger and stir to combine.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 30 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze Recipe
Discover the sweet and tangy flavor combination of roasted Brussels sprouts paired with a rich balsamic glaze. This easy-to-make recipe is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized.
5. Meanwhile, combine balsamic vinegar and honey in a small saucepan.
6. Bring to a simmer over medium heat and cook for 5-7 minutes or until thickened slightly.
7. Toss roasted Brussels sprouts with the balsamic glaze.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Vegan Pumpkin Pie
Vegan Pumpkin Pie Recipe
A classic pumpkin pie gets a plant-based twist with this simple recipe that’s perfect for the fall season. This vegan version uses a flaky crust and a creamy filling made with canned pumpkin, coconut milk, and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold unsalted vegan butter, cut into small pieces
– 1/4 cup ice-cold water
– 1 can (15 oz) pure pumpkin puree
– 1/2 cup full-fat coconut milk
– 1 tablespoon maple syrup
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine flour and cold butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Roll out the dough on a floured surface to a thickness of about 1/8 inch. Transfer to a 9-inch pie dish and trim edges to fit.
5. In a separate bowl, whisk together pumpkin puree, coconut milk, maple syrup, cinnamon, nutmeg, and salt until smooth.
6. Pour filling into the pie crust and bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and continue baking for an additional 30-40 minutes, or until crust is golden brown.
Cooking Time: 45-50 minutes
Garlic Herb Vegan Dinner Rolls
Add a savory twist to your meal with these soft, flavorful dinner rolls infused with garlic and herbs. Perfect for accompanying your favorite vegan dishes or as a snack on their own.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1/4 cup finely chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon salt
– 2 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, parsley, garlic, thyme, and salt to the mixture. Mix until well combined.
3. Gradually add flour, stirring until a sticky dough forms.
4. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat oven to 375°F (190°C). Punch down the dough and shape into rolls. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spiced Apple Cider
Warm up with a cozy cup of Spiced Apple Cider, perfect for crisp fall and winter days. This flavorful drink is infused with the aroma of cinnamon, nutmeg, and cloves, making it a delightful treat to sip on while snuggled up by the fireplace.
Ingredients:
– 2 cups apple cider
– 1 cinnamon stick
– 6-8 whole cloves
– 1/4 teaspoon ground nutmeg
– 1 tablespoon brown sugar (optional)
Instructions:
1. In a medium saucepan, combine apple cider, cinnamon stick, and whole cloves.
2. Bring the mixture to a simmer over medium heat.
3. Reduce heat to low and let it steep for 10-15 minutes, allowing the spices to infuse into the cider.
4. Strain the cider into mugs or a large pitcher.
5. Add ground nutmeg to taste, if desired.
6. Sweeten with brown sugar, if preferred.
Cooking Time: 10-15 minutes
Enjoy your warm and comforting Spiced Apple Cider!
Vegan Lentil Loaf
This hearty lentil loaf is a perfect vegan alternative to traditional meatloaf. Made with red lentils, vegetables, and aromatic spices, it’s a flavorful and nutritious option for a plant-based dinner.
Ingredients:
– 1 cup cooked red lentils
– 1/2 cup rolled oats
– 1/2 cup finely chopped onion
– 1/4 cup finely chopped mushrooms
– 1 minced garlic clove
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine lentils, oats, onion, mushrooms, garlic, tomato paste, oregano, smoked paprika, salt, and pepper.
3. Mix well until all ingredients are fully incorporated.
4. Add breadcrumbs and olive oil; mix until the mixture is sticky but not too wet.
5. Shape into a loaf shape and place on a baking sheet lined with parchment paper.
6. Bake for 40-45 minutes or until the top is golden brown and the internal temperature reaches 165°F (74°C).
7. Let it rest for 10-15 minutes before slicing and serving.
Cooking Time: 40-45 minutes
Roasted Acorn Squash with Quinoa Stuffing
Roasted Acorn Squash with Quinoa Stuffing Recipe
Summary: This autumn-inspired recipe combines the natural sweetness of roasted acorn squash with a savory quinoa stuffing, perfect for a cozy fall evening or Thanksgiving dinner.
Ingredients:
– 2 medium-sized acorn squashes (about 1 lb each)
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squashes in half lengthwise and scoop out the seeds.
3. In a bowl, mix together cooked quinoa, olive oil, onion, garlic, sage, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly.
5. Place the stuffed squashes on a baking sheet lined with parchment paper, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until the squashes are tender and caramelized.
7. Garnish with chopped parsley before serving.
Cooking Time: 45-50 minutes
Vegan Cornbread
Moist and flavorful, this vegan cornbread recipe is perfect for snacking or as a side dish to your favorite meals. Made with simple ingredients and no animal products, it’s a great option for those following a plant-based diet.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup non-dairy milk (such as soy or almond)
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, and sugar.
3. In a separate bowl, whisk together non-dairy milk, oil, vinegar, and egg replacement.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Caramelized Onion and Kale Tart
This sweet and savory tart combines the natural sweetness of caramelized onions with the earthy goodness of kale, all wrapped up in a flaky pastry crust. Perfect for a brunch or light dinner.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 bunch kale, stems removed and chopped
– 1 sheet puff pastry, thawed
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry to a thickness of about 1/8 inch.
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes, stirring occasionally, until caramelized.
3. Add chopped kale and cook until wilted. Season with salt and pepper.
4. Spread the onion-kale mixture on one half of the pastry, leaving a 1/2 inch border.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with egg wash (beaten egg mixed with a little water) and sprinkle with cheddar cheese (if using).
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Vegan Pecan Pie
Vegan Pecan Pie: A Nutty Delight
This classic pecan pie recipe gets a vegan twist by substituting dairy products with plant-based alternatives, making it perfect for those with dietary restrictions or preferences. The result is a rich, gooey, and utterly delicious dessert that’s sure to please.
Ingredients:
– 1 cup rolled oats
– 1/2 cup maple syrup
– 1/4 cup coconut oil
– 1/2 cup chopped pecans
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1 flax egg*
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together oats, maple syrup, coconut oil, and vanilla extract until well combined.
3. Stir in pecans, salt, and flax egg until the mixture forms a smooth paste.
4. Pour the mixture into a pie dish lined with parchment paper.
5. Bake for 40-45 minutes or until the filling is set and the crust is lightly browned.
6. Let cool completely before serving.
Cooking Time: 40-45 minutes
*To make flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken before using.
Autumn Harvest Salad with Maple Dressing
Celebrate the flavors of autumn with this vibrant salad featuring a medley of seasonal fruits and greens, topped with a tangy maple dressing.
Ingredients:
– 4 cups mixed greens (arugula, spinach, kale)
– 1 cup diced apples
– 1 cup diced pears
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped walnuts
– 2 tbsp pure maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apples, and pears.
2. Sprinkle blue cheese and chopped walnuts over the top of the salad.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Chocolate Mousse Pie
This rich and creamy vegan chocolate mousse pie is a perfect dessert for any occasion. Made with simple ingredients, it’s easy to make and sure to impress!
Ingredients:
– 1 cup unsweetened cocoa powder
– 1/2 cup maple syrup
– 1/4 cup coconut cream
– 1/4 cup aquafaba (liquid from canned chickpeas)
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1 pie crust (homemade or store-bought, vegan-friendly)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender, combine cocoa powder, maple syrup, coconut cream, aquafaba, vanilla extract, and salt. Blend until smooth.
3. Pour the mixture into a pie crust and bake for 30-35 minutes or until the edges are set.
4. Let it cool completely before serving.
Cooking Time: 30-35 minutes
Summary
Get ready to indulge in a plant-based Thanksgiving feast! This collection of 20 delicious vegan recipes offers a variety of dishes to satisfy your holiday cravings. From classic comfort foods like creamy mashed potatoes and green bean casserole, to innovative twists on traditional favorites like roasted butternut squash soup and herb-stuffed turkey roast, there’s something for everyone. And don’t forget the sweet treats – try vegan pumpkin pie or pecan pie for a decadent dessert. Whether you’re a seasoned vegan or just looking for some inspiration, these recipes are sure to impress.
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