Thanksgiving is the perfect time to celebrate with family and friends, and this year, you can make it even more special with a delicious array of vegan recipes that cater to every taste and dietary need.
Whether you’re looking for raw, gluten-free, keto, or low-carb options, or simply want to explore dishes featuring tofu, sweet potatoes, mushrooms, and more, this comprehensive guide has you covered.
From appetizers to desserts, including comforting crockpot meals and hearty main courses, these vegan recipes will bring warmth and flavor to your holiday table without compromising on taste or tradition.
Raw Vegan Recipe
Raw Vegan Salad
This Raw Vegan Salad is a vibrant and nutritious dish, perfect as a light meal or side. It combines fresh ingredients like chopped romaine lettuce, cucumber, avocado, cherry tomatoes, celery, bell pepper, and capers, all tossed together in a large mixing bowl.
For added flavor and texture, you can include optional ingredients such as sliced onion and fresh dill, as well as a splash of lemon juice for brightness.
To enhance the salad, a creamy cashew feta is prepared by blending soaked and rinsed cashews with apple cider vinegar until smooth, adjusting the consistency with water and seasoning to taste.
After gently folding the cashew feta into the salad, it can be served immediately or chilled for about 30 minutes to allow the flavors to meld. This refreshing salad is not only easy to make but also satisfying and packed with essential nutrients!
Appetiser Vegan Recipe
Stuffed Portobello Mushrooms
This Stuffed Portobello Mushrooms recipe features large Portobello caps filled with a savory mixture of garlic, spinach, and breadcrumbs. To prepare, preheat the oven to 400°F (200°C) and clean the mushrooms by removing the stems.
Sauté minced garlic in olive oil, then add chopped spinach until wilted. Combine this mixture with breadcrumbs, oregano, salt, and pepper in a bowl, adding more olive oil for moisture.
Generously stuff each mushroom cap with the filling and bake for about 20 minutes until the mushrooms are tender and the tops are golden brown.
These stuffed mushrooms make for a flavorful, nutritious dish that can serve as either an appetizer or a main course. For an extra indulgent touch, consider adding vegan cheese on top during the last few minutes of baking.
Vegan Cheese Platter
A selection of homemade nut cheeses served with crackers and fresh fruits.
Vegan Side Dishes Recipe
A. Vegan Sweet Potato Casserole
To prepare, start by preheating the oven and boiling cubed sweet potatoes until fork-tender. After draining, mash the sweet potatoes and mix them with vegan butter, vanilla extract, and seasonings until smooth.
For the crunchy pecan topping, combine chopped pecans with flour, brown sugar, and melted vegan butter until the mixture resembles moist crumbs.
Spread the sweet potato mixture in a greased baking dish, top with the pecan mixture, and bake until the topping is golden brown. Let it cool slightly before serving. This casserole is not only easy to make but also a delicious addition to any holiday gathering, providing a vegan twist on a classic dish.
B. Creamy Vegan Scalloped Potatoes
This Creamy Vegan Scalloped Potatoes recipe offers layers of tender russet potatoes enveloped in a rich, dairy-free sauce, making it a delightful side dish for any occasion.
To prepare, start by preheating your oven and slicing the potatoes thinly to ensure even cooking. While the potato slices soak in cold water to prevent browning, you can make the creamy sauce by whisking together unsweetened non-dairy milk, all-purpose flour, nutritional yeast, and a blend of seasonings, bringing it to a simmer until slightly thickened.
Next, layer half of the potato slices in a greased casserole dish, followed by half of the sauce, and gently shake to distribute. Repeat the layering process with the remaining potatoes and sauce.
Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15–20 minutes until the potatoes are fork-tender and the top is lightly golden. Allow the dish to sit for a few minutes before serving, as the sauce will thicken upon cooling.
These creamy vegan scalloped potatoes are a comforting and flavorful addition to any meal!
C. Miso Maple Roasted Brussels Sprouts
This Miso Maple Roasted Brussels Sprouts recipe offers a perfect balance of sweet and savory flavors. Brussels sprouts are tossed in a glaze made from olive oil, white miso paste, maple syrup, and soy sauce, then roasted until crispy and golden.
Optional garnishes like sesame oil, red chili flakes, or sesame seeds can add extra depth. The sprouts caramelize beautifully in the oven, creating a delightful side dish that pairs well with a variety of meals. It’s simple, flavorful, and perfect for those who love a sweet-savory twist.
Vegan Gluten Free Recipe
A. Tofu “Turkey”
Made from extra-firm tofu, tamari, garlic, and chickpea flour, the tofu mixture is shaped around a stuffing-filled center, creating a “turkey” roast. It’s seasoned with poultry seasoning, tomato paste, and vegan bouillon for a savory depth of flavor.
Baked until golden brown and topped with balsamic vinegar for a rich glaze, this tofu roast is a delicious and satisfying plant-based alternative for festive gatherings
B. Butternut Pecan Sweet Potato Mash
This Butternut Pecan Sweet Potato Mash is a creamy and flavorful dish that blends butternut squash, sweet potatoes, and the rich taste of pecans.
Cooked until tender, the vegetables are mashed with almond milk, maple syrup, cinnamon, and nutmeg, creating a smooth, naturally gluten-free mash with a hint of sweetness and spice. Chopped pecans are folded in for added texture, with extra pecans on top for garnish.
Vegan Crockpot Recipe
A. Vegan Chili
This vegan chili is a wholesome and hearty dish made with black beans, kidney beans, corn, and vegetables, all slow-cooked in a crockpot to enhance the flavors.
Seasoned with a blend of chili powder, cumin, smoked paprika, and cayenne, it’s a flavorful, comforting meal perfect for any time of year. The chili simmers for several hours, allowing the spices to meld with the beans and vegetables.
Top it with avocado, cilantro, lime wedges, or vegan sour cream for a finishing touch, and enjoy a delicious, nutrient-packed bowl of warmth.
Vegan Tofu Recipes
A. Tofu Turkey
Made with extra-firm tofu, the tofu is pressed and blended with tamari, garlic, tomato paste, avocado oil, poultry seasoning, and chickpea flour to create a smooth mixture.
The loaf is assembled by pressing part of the tofu mixture into a loaf pan, filling the center with your choice of stuffing, and topping it with the remaining tofu mixture.
After baking until golden brown, it’s ready to be sliced and served warm, offering a hearty, plant-based option that appeals to both vegans and non-vegans alike
Vegan Sweet Potato Recipes
A. Vegan Sweet Potato Casserole
Made with peeled and cubed sweet potatoes, it’s cooked until tender, then mashed and mixed with almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
The sweet potato mixture is transferred to a baking dish and topped with mini vegan marshmallows before being baked until golden brown.
B. Candied Sweet Potatoes
This Candied Sweet Potatoes recipe features sweet potatoes cut into 1-inch cubes and roasted until tender and caramelized. Coated in a flavorful blend of extra-virgin olive oil, pure maple syrup, salt, black pepper, nutmeg, and cinnamon, the sweet potatoes are baked at a high temperature for 15-20 minutes, with a stir halfway through for even cooking.
Vegan Mushroom Recipes
A. Vegan Mushroom Stroganoff
This Vegan Mushroom Stroganoff is a rich and creamy dish that features tender mushrooms cooked in a flavorful sauce made from soaked cashews, vegetable broth, and plant-based milk, all served over your choice of pasta.
To prepare, cook the pasta according to package instructions and set aside. Blend soaked cashews with vegetable broth, plant-based milk, nutritional yeast, Dijon mustard, and spices to create a smooth cashew cream.
Sauté diced onion, garlic, and sliced mushrooms in a skillet until tender, then combine with the cashew sauce and cooked pasta, allowing it to simmer for a few minutes to thicken. Serve hot, garnished with fresh parsley for a comforting meal that’s perfect for any occasion.
B. Mushroom Stuffing
This Mushroom Stuffing is a classic side dish perfect for Thanksgiving or any festive gathering, combining bread cubes, sautéed mushrooms, celery, and herbs for a delightful flavor. To make it, start by preheating your oven to 350°F (175°C) and sautéing diced onion, celery, and sliced mushrooms in butter until tender.
In a large bowl, mix the sautéed vegetables with the bread cubes, fresh sage, thyme, salt, and pepper. Gradually add vegetable broth to moisten the mixture, then transfer it to a greased baking dish and cover with foil.
Bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden brown. Allow to cool slightly before serving, and enjoy this savory stuffing alongside your favorite holiday dishes!
Vegan Carrot Recipe
- Roasted Carrots: Carrots tossed in olive oil and maple syrup, roasted until tender.
- Honey Glazed Carrots (vegan): Carrots cooked in agave syrup and spices for a sweet side dish.
Vegan Cauliflower Recipes
A. Whole Roasted Cauliflower
To prepare, preheat your oven to 425°F (220°C) and trim the cauliflower, ensuring it stands upright. In a bowl, mix olive oil, garlic powder, smoked paprika, dried herbs, salt, and pepper, then rub this seasoning all over the cauliflower.
Place the cauliflower in a deep roasting pan, cover with foil, and roast for about 30 minutes. Remove the foil and continue roasting for an additional 20-30 minutes until it is golden brown and tender when pierced with a fork.
Once done, drizzle with lemon juice if desired, garnish with fresh parsley, and serve whole or in wedges for a delightful and hearty dish!
B. Cauliflower Mashed Potatoes
This Cauliflower Mashed Potatoes recipe offers a creamy, low-carb alternative to traditional mashed potatoes, making it both satisfying and healthier. To prepare, boil cauliflower florets in salted water for about 10 minutes until fork-tender, then drain well.
In the same pot, melt butter and sauté minced garlic until fragrant. Return the drained cauliflower to the pot and mash or blend it until smooth and creamy. Mix in cream cheese and optional Parmesan cheese, seasoning with salt and pepper to taste.
Transfer the mash to a serving bowl, garnishing with additional butter or herbs if desired. This delicious dish is perfect for any meal!
Vegan Main Thanksgiving Dishes
A. Vegan Shepherd’s Pie
To make it, start by preheating your oven to 400°F (200°C) and boiling peeled and cubed Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes, then mash them with vegan butter, plant milk, salt, and pepper until smooth.
For the filling, sauté chopped onions, carrots, celery, and mushrooms in vegan butter until tender, then add minced garlic and thyme. Stir in gluten-free flour and gradually add vegetable broth until thickened.
Mix in cooked lentils and peas, seasoning with salt and pepper. Spread the filling in a baking dish, top with the mashed potatoes, and bake for 25-30 minutes until golden brown.
Allow it to cool slightly before serving, and enjoy this delicious vegan dish perfect for any occasion!
B. Stuffed Acorn Squash
This Stuffed Acorn Squash recipe features acorn squashes halved and roasted until tender, then filled with a vibrant mixture of cooked quinoa, dried cranberries, nuts, green onions, parsley, and garlic, all brightened with a splash of lemon juice.
After generously stuffing the roasted squash halves, they are topped with optional vegan cheese and baked again until heated through and slightly golden. This hearty dish is not only nutritious but also visually stunning, making it an ideal centerpiece for fall gatherings or cozy dinners.
Vegan Desserts Recipes
A. Pumpkin Pie
This Vegan Pumpkin Pie features a luscious filling made from pumpkin puree, coconut milk, and warm spices, all housed in a simple vegan crust. To prepare, mix all-purpose flour with coconut oil and maple syrup to create the crust, then pre-bake it.
For the filling, combine pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, vanilla extract, cornstarch, and salt until smooth. Pour the filling into the crust and bake until set.
After cooling for at least two hours, serve with vegan whipped cream for a delightful holiday dessert bursting with seasonal flavors.
B. Chocolate Chip Pumpkin Bars
These Chocolate Chip Pumpkin Bars are a delightful fall treat that combines moist pumpkin flavor with gooey chocolate chips. To make them, start by preheating the oven and preparing a baking pan.
Mix dry ingredients, then cream together unsalted butter and sugar before incorporating an egg (or flax egg) and vanilla extract. Add pumpkin puree, then gradually combine the wet and dry mixtures, folding in chocolate chips.
Spread the batter in the pan and bake until golden. Once cooled, cut into squares for a delicious dessert or snack that perfectly captures the flavors of the season.
Vegan Low Carb Recipes
A. Stuffed Bell Peppers
This Stuffed Bell Peppers recipe features large bell peppers filled with a delicious and nutritious mixture of quinoa or cauliflower rice, black beans, corn, and a blend of spices.
To start, preheat your oven and prepare the quinoa by cooking it in vegetable broth until fluffy. While the quinoa cooks, prep the bell peppers by cutting off their tops and removing the seeds.
After sautéing onions and garlic in olive oil, combine them with the other filling ingredients and seasonings in a skillet, cooking until heated through.
Once the filling is ready, generously stuff each pepper and place them in a baking dish. Cover with aluminum foil and bake at 375°F (190°C) for 25–30 minutes, removing the foil for the last 10 minutes to allow the tops to brown.
After baking, let the peppers cool slightly before serving. These colorful stuffed peppers make for a satisfying meal that is both flavorful and packed with nutrients, making them a perfect option for a wholesome dinner!
B. Broccoli Salad:
This Broccoli Salad recipe features vibrant broccoli florets combined with crunchy sunflower seeds and sweet dried cranberries, all tossed in a tangy dressing for a refreshing side dish or light meal.
To begin, blanch fresh broccoli in boiling water for about 2 minutes until it turns bright green and is tender-crisp. Immediately transfer the broccoli to an ice bath to halt the cooking process, then drain and pat dry.
Next, prepare the dressing by whisking together vegan mayo (or regular mayo), apple cider vinegar, maple syrup (or honey), salt, and pepper until smooth.
In a large mixing bowl, combine the blanched broccoli, finely chopped red onion, sunflower seeds, and dried cranberries. Pour the dressing over the mixture and gently toss to coat everything evenly.
For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This crunchy and flavorful Broccoli Salad is perfect for picnics, potlucks, or as a healthy addition to any meal!
