These vegan Thanksgiving recipes are delicious plant-based mains, sides, and desserts that satisfy everyone. From savory lentil loaf to creamy pumpkin pie, they make vegan holiday cooking festive and fun!
Who said Thanksgiving needs to be about turkey? Alex and I have been eating primarily plant based for years, and at first holidays like Thanksgiving were hard to manage. “What do I even make for you?” our family would ask.
Here’s what I’ve learned: vegan Thanksgiving recipes can be just as delicious and festive! My family actually likes my vegan pumpkin pie even more than the “regular” kind, and I always get recipe requests for my whole grain vegan stuffing. Here, I’ve put together a list of my favorite vegan Thanksgiving recipes that celebrate the produce of the season, from butternut squash to pumpkin!
My top vegan Thanksgiving recipes
This lentil loaf is the perfect vegan Thanksgiving dinner recipe! It's a deliciously satisfying meatloaf without the meat made with lentils, nuts, and seasonings, then brushed with a tangy glaze.
This vegan shepherd’s pie is another great Thanksgiving main dish recipe! Imagine: a creamy gravy filled with tender vegetables, lentils and scented with fennel and sage, then a fluffy layer of mashed potatoes, topped with fresh rosemary.
This pot pie impresses with its flaky coconut oil-sage crust and rich vegetable filling that rivals any traditional version. Inside, you'll find sweet potatoes, carrots, white beans, and shallots all coated in a thick, savory gravy that's so good you might find yourself eating it straight from the dish.
These roasted acorn squash quarters are stuffed with a hearty rice mixture that's studded with leeks, walnuts, and fresh herbs. The squash becomes tender and slightly sweet when roasted, creating a nice contrast with the savory filling that makes each bite interesting.
This stuffing recipe takes everything that's great about a classic Thanksgiving stuffing recipe, and makes it 100% plant based! This one features cubes of rustic artisan bread as the base. Then it's flavored with onion, leeks, and fresh sage and parsley.
Fluffy, dreamy vegan mashed potatoes are hard to make without the help of cream, butter and cheese. But these vegan mashed potatoes are light, fluffy, and satisfying and at the same time 100% plant based. Yukon gold potatoes have a creamy, buttery texture: add a combo of olive oil and coconut oil for big flavor.
Don't forget the gravy! This brown gravy is vegan and seriously tasty. Pour it on all sorts of Thanksgiving recipes and prepare to be amazed! The secrets: soy sauce and fennel seed, which add a meaty and savory undertone.
Also try:Vegan Mushroom Gravy
Homemade cranberry sauce is naturally vegan and takes just 15 minutes to make with fresh cranberries, orange juice, and maple syrup. It's so much better than the canned version, with bright, tart flavor!
This pear salad recipe is one of my favorites for Thanksgiving because it's full of contrasts, with pomegranate seeds, toasted pecans, and a tangy poppy seed dressing. It's 100% vegan without the cheese (or try a purchased vegan feta).
These are the best roasted sweet potatoes, diced and mixed with a hint of garlic powder, salt and olive oil. Bake them in a very hot oven until they're caramelized, and they're the perfect Thanksgiving side.
This hearty farro salad is perfect for Thanksgiving! Farro is an ancient grain with a chewy texture and nutty flavor. I love pairing this whole grain with earthy mushrooms, feathery arugula, and a zingy vinaigrette (omit the tomatoes for the Thanksgiving version).
A hot oven makes magic with just about every vegetable; here it turns green beans into a tender, caramelized version of themselves. Add a spritz of lemon juice and a sprinkle of toasted almonds, and it’s an easy yet gourmet side dish that's perfect for a vegan Thanksgiving.
This kale slaw with apple is a fresh and zingy side dish recipe! It’s tossed with a maple apple cider vinegar dressing and toasted almonds.
These vegan roasted vegetables are made especially for Thanksgiving! Here sweet potatoes and carrots are roasted with garlic and a bit of rosemary. They've got a beautiful sweet flavor, and make the kitchen smell amazing.
This apple walnut salad is perfect for Thanksgiving, a mix of crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. Add pomegranate seeds for an even more festive topping!
This recipe results in the most colorful sheet pans that will please even the most veggie-wary eaters. They’re healthy, plant based, vegetarian and gluten-free, and even better: delicious! It makes two sheet pans and takes only 30 minutes to roast. You can roast ahead and then reheat before serving.
What's better than a Shaved Brussels Sprout Salad for Thanksgiving? The raw greens of this popular veggie are sweet and feathery. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries. (Omit the feta for vegan.)
I've always been partial to a crispy-on-the-outside, tender-on-the-inside potato. These are my favorite oven roasted red potatoes, baked until crispy with garlic powder, then showered with fresh herbs. A perfect vegan Thanksgiving recipe!
These crispy Brussels sprouts get their texture from being roasted at high heat until the outer leaves are golden and crunchy. They're seasoned simply with olive oil and salt, letting the sprouts shine with those deliciously crispy edges.
These slow-braised vegetables develop incredible depth of flavor as they cook low and slow in a savory broth: it's hard to believe they're vegan! They become melt-in-your-mouth tender while soaking up all the aromatic flavors, making them a nice addition to any vegan Thanksgiving spread.
Another great vegan Thanksgiving recipe: delicata squash! This variety of squash is tender and sweet, and the skin is edible: no peeling required! This makes it quick and easy to roast: and it makes lovely half-moon shapes.
This focaccia bread is naturally vegan and makes an impressive addition to your Thanksgiving table with its sea and and rosemary topping. It's perfect for soaking up gravy or serving alongside soups, and the whole house smells incredible while it bakes.
This vibrant carrot ginger soup brings warmth and brightness to your Thanksgiving meal with its sweet carrots and spicy fresh ginger. It's naturally creamy without any dairy, and the beautiful orange color makes it a stunning starter.
This hearty wild rice soup is surprisingly creamy without any dairy, thanks to blended vegetables and cashews. The nutty wild rice adds wonderful texture and makes this substantial enough to serve as a main course.
This warming soup combines sweet potatoes and protein-rich lentils in a gently spiced broth that's both cozy and nutritious. It's perfect for serving as a vegan starter on Thanksgiving, and leftovers make an easy lunch the next day.
This vegan butternut squash soup is full of big flavor, featuring squash and carrots for a sweet body. There's no need for cream in this one: the vegetables are perfectly creamy on their own. If you have an Instant Pot, try our Easy Instant Pot Butternut Squash Soup for easy prep.
These vegan biscuits are perfectly flaky, with that beautiful layered look and luscious buttery flavor! Even better, they come together in just 30 minutes. As a Thanksgiving side dish, make a double recipe to feed a crowd.
This creamy caramel apple dip is a perfect appetizer that keeps guests happy while you're finishing up the main meal. It's made with simple ingredients that come together quickly, and everyone loves having fresh apple slices to munch on before the big feast.
This pumpkin hummus brings warm fall spices to a classic dip, making it perfect for Thanksgiving appetizers. Serve it with fresh vegetables or pita chips as a lighter option before the big meal.
This bright cranberry salsa adds a fresh, tangy element to your Thanksgiving spread with its combination of fresh cranberries, jalapeño, and cilantro. It's a fun twist on traditional cranberry sauce and works beautifully as both an appetizer with chips or a condiment for your main dishes.
This creamy spinach artichoke dip is completely dairy-free but still manages to be rich and indulgent thanks to a creamy cashew sauce. Serve it warm with bread or crackers as an appetizer, and prepare for people to be shocked when you tell them it's vegan.
These spiced nuts are a simple but elegant appetizer that guests can snack on before dinner. They're sweet, savory, and slightly spicy, with warm spices that fit perfectly with the Thanksgiving flavor profile.
My favorite drink! This festive sangria brings together fruits and warming spices in a wine-based punch that's perfect for the big day. It's naturally vegan and can be made ahead, which means one less thing to worry about on Thanksgiving day.
This bubbly apple cider spritz is light and refreshing. The combination of apple cider, sparkling wine, and a splash of orange liqueur makes it perfect for toasting with guests before and during the meal.
My very favorite vegan Thanksgiving recipe is this Vegan Pumpkin Pie! This pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s plant-based! The filling comes out creamy and flavorful: like a larger than life version of your grandma’s pie.
This vegan pumpkin bread is perfectly moist and flavored with just the right amount of pumpkin spice. Serve it as an appetizer or side. Or an even better idea, serve a vegan Thanksgiving dessert recipe: topped with vegan vanilla ice cream and vegan caramel sauce.
No one would guess that this pie is fully made of plants because it’s so satisfying. A flaky, golden crust encloses a filling that’s so full of cozy spiced flavor, you won’t want the bite to end.
Another tasty vegan Thanksgiving dessert recipe: rustic apple crumble! This crumble recipe is seriously tasty: the gooey apple filling is flavored with fresh ginger and spices, and the topping is perfectly crumbly. This version is also gluten-free: it's made with almond flour for even more crunch.
This pumpkin mousse is basically pumpkin pie filling made into a light and fluffy vegan mousse. It;s fully vegan and plant based using coconut milk. Best of all, it’s light, airy, and filled with comforting pumpkin spices. It's the perfect vegan Thanksgiving recipe!
Last up in my vegan Thanksgiving recipes: pumpkin oatmeal cookies! These are tender and perfectly spiced, and taste just like an oatmeal cream pie (but pumpkin flavored!). It's drizzled with this easy powdered sugar icing for a little flair.
Tips for Planning Your Vegan Thanksgiving Menu
When I’m planning a Thanksgiving spread, I think about contrasts in flavors and textures. Start with one hearty main dish like the lentil loaf or stuffed squash, then build around it with a mix of roasted vegetables, a creamy side like mashed potatoes, and fresh like the kale salad or pear salad.
Make-ahead dishes are great for the holidays. The lentil loaf can be assembled the night before and baked the day of. Most of the roasted vegetables can be prepped and even roasted ahead, then reheated before serving. The pies and desserts work well made in advance.
I like to use a one soup as a starter, especially with a vegan meal since it can help to make it more filling. The butternut squash soup or wild rice soup are perfect for this, since they taste even better made a day ahead.
Vegan Thanksgiving Lentil Loaf
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Print RecipeThis vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 10
- Category: Main Dish
- Method: Baked
- Cuisine: Thanksgiving
- Diet: Vegan
Ingredients
- 1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
- 1 teaspoon kosher salt, divided
- 1 ½ cups whole walnuts
- ½ cup whole cashews (see Notes)
- 1 yellow onion, finely chopped
- 3 large cloves garlic, minced
- 8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
- 2 tablespoons olive oil
- 1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika
- 2 tablespoons finely chopped parsley
- ¼ cup mayonnaise or vegan mayo
- 1 ½ tablespoons Dijon mustard
- 1 ½ tablespoons full-sodium soy sauce or tamari
- 1 cup plain panko (or gluten-free panko)
- ½ teaspoon freshly ground black pepper
Glaze
- ¼ cup ketchup
- 2 tablespoons barbeque sauce
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
- Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
- Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list.
- In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils.
- In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it).
- Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked.
- Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
- Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot.
Notes
The cashews can be salted or unsalted, raw or roasted.
Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.
Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.
More Thanksgiving recipes
- 20 Top Thanksgiving Cocktails
- 55 Best Thanksgiving Recipes
- 15 Thanksgiving Desserts to Wow Everyone
- 10 Thanksgiving Salad Recipes
- Instant Pot Thanksgiving Recipes
- 20 Healthy Thanksgiving Side Dishes
- 10 Top Vegetarian Thanksgiving Recipes
- 28 Day Plant Based Diet Meal Plan
- Plant Based Diet for Beginners
- Guide to Plant Based Protein
- How to Go Vegan: Guide & Recipes
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