Home Recipe Roundup 40 Best Vegan Thanksgiving Recipes & Menu Ideas

40 Best Vegan Thanksgiving Recipes & Menu Ideas

Make it a feast to remember with these vegan Thanksgiving recipes!

From vegan turkey to all sorts of sides, your next meat-free meal is sure to please.

Stuffed Butternut Squash with Cranberries, Quinoa and Chickpeas
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35+ Best Vegan Thanksgiving Recipes

Since 2004, there’s been a 300% increase in the number of people eating vegan. 

So it’s not just a matter of being inclusive anymore; chances are, you’ll need a few of these vegan Thanksgiving recipes this year!

And the great thing is, most of these meatless recipes can easily be served right alongside the turkey.

From potatoes and roasted veggies to pie and cookies, you just need to find a few simple substitutions to make them dairy-free. 

Source: noracooks.com

1. Vegan Turkey Roast

If you really want to impress your vegan friends and family this year, why not go all out and make this fantastic turkey roast?

It’s a type of seitan, which, unlike tofu, has a meatier texture.

This recipe is a little easier than other seitan recipes, though, and all you’ll need to do is make a seasoned chickpea blend and combine it with the flour. 

Source: Thehiddenveggies.com

2. Easy Vegan Stuffing

You won’t believe how quickly this vegan stuffing comes together!

Swap out the dairy for vegan butter, and it’s so creamy it absolutely melts in your mouth.

Using poultry seasoning (sans the poultry) delivers that perfectly spiced stuffing you’ve come to love. It’s a must-try vegan Thanksgiving recipe.

Bowl of Cranberry Sauce with Cinnamon

3. Ocean Spray Cranberry Sauce

Put down that canned cranberry sauce. This Ocean Spray cranberry sauce is so easy it feels like cheating.

All you need is sugar, water, and a bag of frozen Ocean Spray cranberries. That’s it!

It delivers a tart crunch from cranberries with the perfect kiss of sweetness. It’s a must-have at your vegan Thanksgiving dinner table.

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Source: yupitsvegan.com

4. Super Simple Garlic Herb Vegan Mashed Potatoes

Do you make mashed potatoes with oodles of butter and cream? Is it even possible to have creamy and indulgent potatoes without dairy?

Believe it or not, you can make luscious mashed potatoes using nothing more than minced garlic and leftover potato water. 

By adding the cooking water back into the dish, you’ll add flavor, salt, and lots of creamy starch to boot.

Source: noracooks.com

5. Vegan Green Bean Casserole

I’m the first to admit that green beans aren’t the sexiest of vegetables, and they can be pretty sad if you don’t cook them right. 

Mushrooms are a terrific and earthy flavor powerhouse.

Once they’ve softened with garlic, you’ll make a simple roux with flour and dairy-free creamer (unsweetened works best).

The last layer of crispy onions is crucial in this dish; otherwise, it’s too creamy. You need the onions for texture more than anything else. 

Source: lazycatkitchen.com

6. Beet Wellington With Balsamic Reduction

I can’t get over how great this dish looks. It’s bright, juicy, plus it looks just like the real deal.

And just like the real deal, it takes a little TLC to get right. 

To start, you’ll need to prep and bake the beets so they’re tender.

Try to find evenly-sized beets, so they cook at the same rate and look neat in the pastry. 

When making the spinach layer, be sure to drain it as much as possible before putting it in the pastry case.

Source: mydarlingvegan.com

7. Vegan Sweet Potato Casserole

Sweet potatoes are tasty on their own, but they’re also easy to make extra-delicious.

And if you serve them as part of a vegan feast, you should do your best to make them special. 

Add non-dairy milk, brown sugar, vegan butter, vanilla, cinnamon, and nutmeg to the sweet potatoes and mash until they’re as smooth as you prefer. 

You’ll then put pecans, flour, sugar, cinnamon, and salt into a food processor to make a nutty crumble topping. 

Homemade Thanksgiving Cranberry Brussels Sprout with Balsamic Dressing

8. Roasted Brussels Sprouts

I’ve always loved Brussels sprouts, so much so I eat them raw! But if you ask me, these roasted sprouts are as good as it gets. 

The trick is to roast them at a pretty high temperature. That will ensure the layers start to crisp up and that the middle doesn’t turn to mush. 

Another top tip is to leave enough room for each sprout on the tray. If you group them together, they’ll steam rather than roast.

Foolproof Living Vegan Stuffed Squash
Source: Foolproofliving.com

9. Vegan Stuffed Acorn Squash

Take your stuffing game to the next level with this vegan stuffed acorn squash.

Acorn squash delivers a sweet, nutty flavor accented by pecans and a tart kick from cranberries.

It’s like autumn on a plate. And yes, it tastes as amazing as it looks!

Source: wellplated.com

10. Vegan Apple Crisp

Guess how easy it is to make apple crisp vegan? Just swap the butter out for coconut oil or vegan butter, and it’s ready to go!

This recipe is a little more colorful, adding cranberries to the apples to give you pops of tart fruity goodness throughout. 

You’ll mix the fruit with maple syrup, cornstarch, lemon juice and zest, cinnamon, ginger, and nutmeg. 

Over that, you’ll scatter a nutty oat blend.

Bunch of Southern vegan biscuits.
Source: Plantifullybasedblog.com

11. Homemade Southern Vegan Biscuits

Is it even Thanksgiving without flakey, buttery biscuits?

These biscuits are so tender I want to lie down and take a nap on them.

And the secret to perfect vegan biscuits? Vegan buttermilk! It may be hard to find, but it’s worth the hunt for these biscuits.

Source: keepingthepeas.com

12. Vegan Gravy

Homemade gravy gets most of its taste from the meat juices you add. It’s pre-seasoned and loaded with umami goodness, after all. 

To recreate that without meat, you’ll need tahini, soy sauce, vegetable broth, maple syrup, and spices.

Unlike some other recipes, this doesn’t need any flour to thicken. Instead, you’ll use tahini for that, which adds a very subtle nutty taste. 

Source: cozypeachkitchen.com

13. Classic Vegan Pumpkin Pudding

Pudding will always be a classic dessert beloved by kids and grown-ups alike.

This pumpkin version is about as festive as it gets, plus it’s gluten-free. 

Where standard pudding recipes call for eggs (mostly their yolks) for a rich and thick finish, this vegan dish uses cornstarch. 

Heat the mixture gently, constantly stirring until it thickens. Easy peasy.

Layered butternut squash lasagna with cheese and spinach filling.
Source: Minimalistbaker.com

14. Vegan Lasagna with Butternut Squash

Traditional lasagna gets a fall-inspired makeover with this tasty recipe.

Instead of cheese, it infuses meaty mushrooms and butternut squash in a creamy cashew cheese sauce.

Seriously, it’ll make your house smell amazing and it’s almost too pretty to eat. Almost!

Source: veganhuggs.com

15. Cheesy Vegan Cauliflower Casserole

This vegan cheese sauce is made by blending soaked cashews. They’ll need to sit overnight in order to soften enough to blend, so set a reminder!

Since you want the sauce smooth, you’ll need a decent blender.

If you have something that struggles with smoothies, it might not be strong enough for this.

Nutritional yeast is a must here if you want a cheesy taste, and I like to add extra mustard for a bit of a kick. 

Caesar salad with roasted garlic Caesar Dressing, fresh romaine, crispy chickpea croutons, almond parmesan, and avocado.
Source: Simple-veganista.com

16. Vegan Caesar Salad

Caesar salad is often a side dish, but it’s good enough for a main course in this recipe!

I mean, just look how pretty is it. The pairing of vibrant green avocado with chickpea croutons looks stunning. You have to add it to your vegan Thanksgiving menu.

But it’s more than a pretty face. The vegan Caesar dressing takes it over the top.

Scalloped potatoes in a casserole baking dish.
Source: Simple-veganista.com

17. Vegan Scalloped Potatoes

Where are all my garlic fanatics? These decadently cheesy vegan scalloped potatoes will make your main course an afterthought.

An intensely garlicky cashew sauce oozes into every nook and cranny for a potato dish that steals the show.

Make sure you make a big batch, because they’ll go quick!

Homemade Butternut Squash Soup with Vitamix

18. Vitamix Butternut Squash Soup

Making soup in a Vitamix takes average ingredients to restaurant-level quality.

The Vitamix blends everything down into a smooth consistency that tastes like butter.

The butternut squash adds a nutty and slightly sweet flavor that’s hard to resist.

Bonus points: it’s incredibly healthy!

Source: cookieandkate.com

19. Amazing Vegan Mac and Cheese

Most Thanksgiving tables will see kids reaching for the turkey and avoiding the sprouts. 

So, if you’ve got picky eaters on your hands, it’s probably a good idea to serve up a bowl of creamy mac & cheese.

Like the cauliflower recipe above, the sauce here needs blended cashews and nutritional yeast for flavor. 

Source: detoxinista.com

20. Roasted Cauliflower Steaks

Cauliflower is one of the most-used vegan ingredients around. It’s crazy versatile and so easy to season. 

Unlike florets, these steaks are closer to a meaty texture, and the caramelization is to die for. Not to mention, they look way better served up on a platter!

Source: frommybowl.com

21. Vegan Stuffed Mushrooms

Cremini mushrooms are thick, savory, and the perfect shape to house a generous portion of garlicky nuts. 

First, you’ll toast the nuts to help draw out the natural oils.

Pine nuts are excellent but slightly expensive, so you can substitute with pecans, cashews, or even pistachios if you like. 

Blitz them with onion, celery, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper for the most scrumptious stuffed mushrooms ever. 

Brussels sprout salad with pecans and apples on a bowl.
Source: Greenseggsandyams.com

22. Vegan Brussel Sprout Salad with Pecans and Apple

Talk about health food! Shredding fresh Brussels sprouts not only adds a tasty crunch but also a boatload of nutrition.

While raw Brussels sprouts tend to be bitter, the delicate sweetness of apples helps balance the flavors.

And it all comes together with a tandy vegan dressing sweetened with maple syrup. It’s the vegan Thanksgiving recipe you need in your life.

Source: runningonrealfood.com

23. Vegan Pumpkin Pasta

Do you see how vibrant that pasta is? It’s so colorful, the kids will be fighting each other for a second helping.

And they don’t have to know it’s full of veggies (wink, wink).

This is the perfect sauce to make when you need something nut-free.

Instead of cashews, you’ll combine coconut milk with pumpkin puree, vegan butter, paprika, and salt.

Source: rainbowplantlife.com

24. Vegan Lentil Shepherd’s Pie

Shepherd’s pie is generally made with lamb, and cottage pie is usually made with beef. Other than that, they’re mostly the same. 

So, you could call this vegan cottage pie if you want.

Either way, the mashed potato top is enough. 

Leek and mushroom vegan pot pie on a dish.
Source: Greatbritishchefs.com

25. Leek and Mushroom Vegan Pot Pie

Who can resist a pot pie? While chicken pot pie gets all the raves, leeks add a delicious meaty bite to this meat free meal

The insides are delicately tender and creamy with a yummy cashew and curry sauce.

Top it off with a puff pastry crust, and it bakes to golden perfection.

Source: lovingitvegan.com

26. Vegan Cauliflower Soup

Remember I said that cauliflower is one of the most versatile ingredients in your vegan arsenal? Well, that’s because it’s very mild in flavor.

So, in order to make this soup sing, you’ll add onions, garlic, olive oil, dried thyme, and rosemary.

Source: noracooks.com

27. Vegan Pumpkin Pie

You wouldn’t believe how bad vegan pastry used to be. But now, with all the new vegan butters available, you can make light and tender pastry in a snap.

And thanks to the magic of cornstarch, the filling for this is silky smooth and beautifully thick without any eggs. 

Sliced pumpkin slice blondies on a concrete surface.
Source: Thehealthymaven.com

28. Pumpkin Spice Vegan Blondies

It’s about time we talk sweet treats. If you love the fall flavors of pumpkin, do not sleep on these brownies.

The blend of pumpkin puree with pumpkin spices tastes like autumn on a plate.

And don’t forget the vegan chocolate chips for an extra kick of sweetness! They are so tender, moist, and delicious.

Source: rabbitandwolves.com

29. Vegan Creamy Polenta and Red Wine Mushrooms

Polenta is like sweet corn porridge, and it’s supposed to be soft and smooth with just a hint of grain. 

If you like mashed potatoes and corn, you’ll go nuts for this dish.

On its own, it’s incredibly delicious, but when you add mushrooms, you get a light meaty texture too. 

Not a fan of mushrooms? Serve it alone or top it with caramelized onions instead. 

Apple cake sprinkled with powdered sugar.
Source: Theplantbasedschool.com

30. Vegan Apple Cake

Don’t let its fancy presentation trick you into thinking this plant based Thanksgiving recipe is complicated.

It all comes together with just one bowl and bakes to golden perfection in the oven.

Fresh apples help maintain moisture, and make this cake irresistibly buttery and moist. And with a dusting of powdered sugar, it’s ready for your vegan Thanksgiving dinner.

Source: mygoodnesskitchen.com

31. Easy Sweet Potato Chocolate Fudge Squares

Imagine serving your family (and kids) bright pasta full of pumpkin followed by delectable chocolate fudge that’s secretly bursting with sweet potato. 

Talk about a healthy dinner! You could have as much as you want, guilt-free. 

Just blitz dairy-free milk with cooked and cooled sweet potato, almond butter, maple syrup, and vanilla.

Add melted chocolate to that, so it sets, and then top it with whatever extras you like. 

Source: noracooks.com

32. The Best Vegan Cornbread

Cornbread is way easier to make than dinner rolls, and the sweet corn flavor works perfectly alongside a helping of turkey and stuffing. 

Even though there are no eggs in sight, this recipe is very light and fluffy. Oil keeps it moist, and the almond milk gives it a creamy taste. 

I like it on the sweeter side, but this dish has just the right balance. However, you could add a little extra sugar if you want. 

Pistachio-crusted vegan cheese ball served with crackers.
Source: Jessicainthekitchen.com

33. Pistachio-Crusted Vegan Cheese Ball

Yes, even vegans need cheese balls in their lives. Seasoned cashews make such an amazingly nutty and creamy herbed cheese ball.

But we aren’t finished yet! That spiced cashed cheeseball then earns a roll in crushed pistachios for a vibrant green presentation.

Serve with pretzels, and crackers, or just eat it by the spoonful! (I won’t judge).

Source: yupitsvegan.com

34. Hot Vegan Spinach Artichoke Dip

Spinach and artichoke dip is creamy and super cheesy. To get a similar texture and taste, you’ll use cashews again.

Add soaked ​​raw cashews to a powerful blender with non-dairy milk,  lemon juice (or apple cider vinegar), tapioca starch, olive oil, nutritional yeast, and yellow or white miso.

The miso is optional, but it provides a unique savory flavor. 

Source: loveandlemons.com

35. Parsnip Puree

Parsnips are slightly sweet, a little nutty, and a fantastic vegan option for your next Thanksgiving dinner. 

To bulk this out and mellow the earthy taste, you’ll also include cauliflower. It makes the parsnips extra creamy and more affordable, too. 

Source: detoxinista.com

36. Healthy Creamed Spinach

Spinach might be good for you, but once it’s cooked, it shrivels up into a fairly bland side dish. That’s why people like it with lots of garlic, cream, and cheese. 

It probably won’t come as a surprise to hear that this creamy sauce uses cashews.

To speed things up, just cover them with boiling water and leave for an hour or so.

Source: wowitsveggie.com

37. 20-Minute Vegan White Chocolate Cranberry Cookies

White chocolate and dried cranberries pair so well because they’re essentially opposites.

One is rich, creamy, and sweet, and the other is chewy and tart.

They’re also contrasting colors that look fantastic in a cookie. 

Cookies are surprisingly easy to make vegan since they don’t often need too much lift, which means they don’t need eggs. 

Just remember that white chocolate is not usually vegan, so you’ll need to find a dairy-free brand to make these.

Sliced vegan meatloaf made with sweet potatoes, carrots, celery, and onion.
Source: Monkeyandmekitchenadventures.com

38. Vegan Loaves

Everything about this vegan loaf screams fall, from the color down to the flavor. It’s like a meatless meatloaf, and just as satisfying.

It incorporates meaty chickpeas with tasty veggies like sweet potatoes, carrots, celery, and onion. Don’t worry, this loaf isn’t mushy.

And let’s not forget about the glaze! A beautiful purple spiced cranberry sauce takes this loaf over the top.

Two slices of vegan pecan pie on a plate sprinkled with rock salt.
Source: Addictedtodates.com

39. Vegan Pecan Pie (No Corn Syrup)

Looking for an alternative to corn syrup for your pecan pie? This vegan Thanksgiving dish explodes with flavor in every bite.

Instead of corn syrup, it utilizes a mixture of maple syrup and brown sugar for a more complex flavor profile.

Pair it with toasted pecans in a vegan crust, and it’s sure to be your new favorite!

Slice of apple pie with streusel on a plate.
Source: Elavegan.com

40. Vegan Apple Pie with Gluten-Free Streusel

Apple pie makes everything better. And this recipe takes this classic recipe to a whole new level.

It pairs crisp seasoned apples atop a buttery pie crust. But that’s not why you’re here.

The crumble topping is the real star of the show! It’s so delicately sweet and melts in your mouth.

40 Best Vegan Thanksgiving Recipes

Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes
Calories

389

kcal

This vegan stuffed butternut squash dish is sure to impress around the dinner table. There’s so much flavor packed into every forkful.

Ingredients

  • 2 medium Butternut squash, about 2 1/2 pounds each

  • 2 teaspoons Olive oil, divided

  • 3/4cup Quinoa

  • 1 1/2 cups Low-sodium vegetable broth

  • 1 large Onion, finely chopped

  • 2 cloves Garlic

  • 1 teaspoon Dried thyme

  • 1/2teaspoon Kosher salt, plus additional for seasoning squash

  • 1/2teaspoon Black pepper, plus additional for seasoning squash

  • 15 ounces Chickpeas (1 can), rinsed and drained

  • 1 cup Fresh cranberries

  • Lemon zest and juice

  • Chopped kale or nuts , optional garnish

Instructions

  • Preheat the oven to 425°F (220°C). Halve the butternut squash, scoop out the seeds, then place the halves on a baking tray with the cut sides up. Then, drizzle with 1 teaspoon olive oil and season with salt and pepper.
  • Roast the squash for 45-55 minutes, until the squash is fork-tender. Remove from the oven and let cool. Then, reduce oven temperature to 375°F (190°C).
  • While the butternut squash cools, bring the vegetable broth to a boil in a large saucepan. Add the quinoa, return to a boil, then cover, reduce the heat, and simmer for 12 minutes, until most of the broth is absorbed. Remove from heat, let sit covered for 15 minutes, then fluff with a fork.
  • In a large skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the onion and cook until translucent. Add the garlic, thyme, salt, and pepper, cooking for another 30 seconds. Stir in the chickpeas, fresh cranberries, lemon zest, and lemon juice. Cook until the cranberries begin to soften. Mix in the cooked quinoa and cook until everything is heated through.
  • Once the squash is cool enough to handle, scoop out some flesh, leaving a 1/2-inch border around the sides and bottom. Mix the scooped-out flesh into the filling if desired. Stuff the filling into the squash halves.
  • Place the stuffed squash back in the oven and bake at 375°F (190°C) until everything is hot, about 10-15 minutes.
  • Serve the stuffed squash warm. Sprinkle with chopped kale or nuts for added crunch and flavor (optional). Enjoy!

Notes

  • Rinse the quinoa under cold water before cooking to remove its natural coating, saponin, which can be bitter.
  • The provided nutrition facts for this dish do not account for the optional garnishes.

Nutrition

  • Calories: 389kcal
  • Carbohydrates: 65g
  • Protein: 19g
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Potassium: 1000mg
  • Fiber: 16g
  • Sugar: 11g
  • Calcium: 111mg
  • Iron: 6mg
Thanksgiving Vegan Recipes

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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