This roundup features 40 vegan Thanksgiving recipes to make this year and every year! From Thanksgiving classics like vegan mashed potatoes and stuffing to modern and unique recipes like Pumpkin Ricotta Stuffed Shells and Pumpkin Miso Tart, there’s plant-based but comforting side dishes, starters, main dishes, and desserts that the whole family will absolutely love!
Thanksgiving has always been my favorite food-related holiday, so I’m excited to share so many vegan Thanksgiving recipes with you!
Here, you’ll find a mix of classic Thanksgiving dishes like with a vegan twist, along with creative and inventive dishes check all the Thanksgiving boxes: comforting, indulgent, and delicious.
Whether you’re looking to make the best possible mashed potatoes or want to try a new main dish that’s not turkey, I’ve got you covered! Scroll on for 40 Vegan Thanksgiving Recipes, from starters and side dishes to mains and desserts.
At the very bottom, you’ll find a recipe for the perfect Sweet Potato Casserole (an adult version featuring browned butter and absolutely no marshmallows!).
This palate-cleansing salad is the perfect starter or side dish for your fall table. The base consists of cucumber ribbons, fresh herbs, scallions, and wedges of crisp Little Gem lettuce. The star of the show are the shallots, which get quickly marinated in vinegar and sumac, a spice common in Middle Eastern cooking that’s bright, tangy, citrusy yet a little earthy.
This Instant Pot Cauliflower Soup is thickened naturally with white beans and cashews, so it's luscious and creamy but dairy-free. It's a quick and easy dump-and-go Instant Pot recipe that's made with just 10ish ingredients, so it's perfect for busy weeknight dinners. Stovetop instructions also included.
This salad is as tasty as it is beautiful and colorful. It is light and crisp yet creamy thanks to the creamy Caesar dressing, making it the perfect addition to a Thanksgiving table that’s usually dominated by heavy and rich dishes.
The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors.
This Carrot Harissa Soup is creamy yet healthy and is easy to make, thanks to the Instant Pot. Packed with healthy fats, antioxidants, and vitamins, it’s a perfect marriage of spicy, smoky, and sweet flavors.
This roasted beet and fennel salad is popping with freshness and lots of flavor. Featuring crispy walnut bread crumbs, lots of fresh herbs, and an easy citrus vinaigrette. It's THE salad to make you fall in love with salads.
A creamy, protein-packed Vegan Wild Rice Mushroom Soup made in the Instant Pot! It’s made with a fraction of the effort as traditional wild rice soup, gets a protein helping hand from white beans, and is 100% creamy yet 100% dairy-free.
This Crispy Baked Vegan Mac and Cheese is the ultimate comfort food. An incredibly creamy (and easy) vegan cheese sauce gets paired with elbow macaroni, covered in a crispy and buttery breadcrumb, and then baked in the oven.
My holiday table is never complete without Brussels sprouts, so I love coming up with new and fresh ways to serve them. Like these Chinese-inspired Sweet Chili-Ginger Brussels Sprouts! Brussels sprouts get roasted until browned, then doused in a sticky, spicy and slightly sweet sauce with fresh ginger and garlic.
This Vegan Thanksgiving Stuffing will wow your holiday guests with its taste and presentation! Like traditional stuffing, this Wild Mushroom Stuffing is tender and moist yet a little crunchy! Bake it in a traditional pan or turn it into a festive Stuffing Wreath for a unique holiday centerpiece.
The perfect warm salad, this recipe is made with hearty and wholesome ingredients like lentils, delicate squash, and cashews. Proof that salads don’t have to be boring or skimpy. It’s a wonderful option for meal prep or an excellent entree for a dinner party.
A savory tart made with kale, winter squash, and vegan cheese, this recipe is vegan and gluten-free but tastes indulgent. It’s feel good comfort food at its finest. It’s the perfect vegan Thanksgiving or vegan holiday recipe to impress your guests.
The BEST vegan mac and cheese you’ll ever taste! Made with wholesome ingredients like roasted pumpkin and cashews, but super creamy and indulgent, this Creamy Vegan Pumpkin Mac and Cheese is vegan comfort food at its finest.
Risotto is one of my all-time favorite foods, but I’m always looking for ways to offer more nourishing alternatives to comfort-food favorites. This version uses whole-grain farro instead of white rice and gets its creaminess from a cheesy white bean puree.
Baked Japanese Sweet Potatoes with Miso Tahini Butter is a crowd pleasing indulgent side dish! The blog post includes tips on how to cook Japanese sweet potatoes, where to buy Japanese sweet potatoes, and the differences between Japanese Sweet Potatoes vs Sweet Potatoes.
This is the best vegan shepherd’s pie you’ll try! A hearty, flavor-packed lentil and sticky onion filling meets fluffy mashed potatoes and cauliflower in this protein-rich, healthy plant based dinner recipe. The perfect healthy comfort food for winter.
A savory vegan loaf gets wrapped in flaky golden pastry and makes for the best winter comfort food. This is truly the best Vegan Wellington you will ever try! Includes step-by-step photos and detailed instructions so you can nail this Vegan Mushroom Wellington and wow your holiday guests!
The ultimate fall comfort food, these vegan Pumpkin Ricotta Stuffed shells are cheesy, creamy, chewy, and garlicky. Made with a homemade vegan ricotta spread, pumpkin, and the best garlic béchamel sauce, you’ll never put your fork down!
Roasted butternut squash gets stuffed with the most flavorful, umami-packed lentil filling, then drizzled with a creamy sauce made from the scooped out butternut squash. A hearty and satisfying main course for any winter dinner, especially holiday meals!
This vegan, gluten-free Creamy Lentil and Vegetable Bake is the ultimate comfort food. Sweet, caramelized roasted vegetables and creamy lentils are baked in a rich cashew cream and make for an excellent vegan main dish for any holiday gathering!
A vegan “sausage” stuffing with kale and quinoa get stuffed into roasted butternut squash, then drizzled with a creamy garlic white sauce. This Vegan Sausage Stuffed Butternut Squash is a delicious vegan main dish or a crowd pleasing side dish for the fall season that’s hearty yet wholesome!
This Brussel Sprouts and Mushroom Lasagna is rich and creamy, but unlike traditional lasagna, it’s free of heavy dairy products that weigh you down. It’s so indulgent that no one will guess it’s vegan!
This Stuffed Acorn Squash is an easy, low-FODMAP vegan recipe, perfect for those dealing with IBS. It’s loaded with wholesome ingredients like quinoa, tahini, and olives and makes a great easy weeknight dinner.
This vegan Instant Pot risotto enables you to enjoy the creamy, indulgent taste and texture of risotto with half the work! With a creamy butternut squash puree and miso maple butter, this vegan butternut squash risotto is the ultimate fall comfort food!
This vegan wild rice stuffed squash is healthy yet comforting, making it an excellent option for a hearty winter dinner. Made with wholesome ingredients like butternut squash and wild rice, It’s gluten-free and won’t weigh you down, but it’s incredibly flavorful and will please vegans and non-vegans alike.
This Gingersnap Pumpkin Cream Tart features a luscious no-bake pumpkin cream filling and is much easier to make than pumpkin pie! It’s healthy, vegan, and gluten-free, but tastes indulgent. Plus, you can make it ahead of time, so it’s perfect for Thanksgiving!
This Vegan Apple Cinnamon Bundt Cake is soft and moist yet light and airy – the best of both worlds! With warm cinnamon apple flavors, it’s a perfect easy yet impressive cake for the fall baking season!
Unlike many vegan cheesecakes, this one is baked and is just as rich, dense and creamy as tradtional cheesecake, but of course is vegan as well as gluten-free. It’s a crowd-pleasing holiday dessert that everyone in your family will love.
This cake is bursting with warming flavors from the gingerbread spices, which contrast really deliciously with the tart-sweetness of the pomegranate glaze. And it is beautiful and elegant enough to serve as the centerpiece/dessert on your holiday table!
With a no-bake brownie base and a creamy salted chocolate filling, this gluten-free, vegan Salted Chocolate Cream Tart is one of the best desserts you’ll ever taste! It’s rich and creamy but made with wholesome ingredients and requires no baking. Make it for a special occasion and wow your guests!
These Baked Vegan Pumpkin Cheesecake Bars have the rich, creamy, and decadent texture of traditional cheesecake but without the dairy and cholesterol. With a gingery, chocolate crust and a creamy pumpkin swirl filling, these are a must-make during fall.
A vegan, gluten-free, refined sugar-free banana bread that’s perfect for the fall! With baked kabocha squash and pumpkin spices, it’s cozy and warminging, but also made with wholesome ingredients like almond flour and sweetened with just bananas and coconut sugar.
An elegant spin on the classic pumpkin pie, this Vegan, Gluten-Free Pumpkin Miso Tart with a Black Sesame Crust is guaranteed to impress your holiday guests. The pumpkin pie filling is rich and creamy yet light and airy, and thanks to a few secret ingredients, it’ll be the most flavorful pumpkin pie you’ll ever try!
This is the BEST vegan pumpkin bread you’ll try! It’s incredibly moist and tender, uses simple ingredients, and features a homemade pumpkin spice blend that takes the flavor over the top. A must make during pumpkin season!
I hope you enjoyed this roundup of 40 Fantastic Vegan Thanksgiving Recipes and Ideas! If you make one of these recipes, be sure to tag me with your creations on Instagram and leave a comment on the blog post!
This Vegan Brown Butter Sweet Potato Casserole is fall weather comfort food and a must-make holiday side dish! Nutty browned butter mashed sweet potatoes are infused with warming spices, then topped with a sweet and salty crumble and baked in the oven.
4pounds(1.8kg) sweet potatoes, scrubbed but kept whole
6tablespoons (84g)vegan butter
1teaspoonpure vanilla extract
1/4teaspoonfreshly grated nutmeg
Scant 1 teaspoon sea salt
Freshly cracked black pepper
1/2cup(50g) gluten-free rolled oats
1cup(105g) raw walnuts and/or pecans
6tablespoons(42g) almond meal or flour
2 1/2teaspoonsbrown sugar or coconut sugar
Scant 1/4 teaspoon sea salt
1/8teaspoonfreshly grated nutmeg
2tablespoons+ 1 teaspoon vegan buttermelted
1 1/2tablespoonspure maple syrup
Bake the sweet potatoes. Preheat the oven to 425°F/218°C. Lightly slash the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a baking sheet (I line mine with parchment paper for easy cleanup). Bake for 45-55 minutes, or until the potatoes are fork tender.
Meanwhile, prepare the crumble topping. In a medium bowl, mix together the oats, walnuts, pecans, almond meal, brown sugar or coconut sugar, salt, cinnamon, and nutmeg. Then pour in the melted vegan butter and maple syrup and fold in with a fork until crumbly and just slightly sticky.
Once the baked sweet potatoes are cool enough to handle, slip off the peels and discard. Transfer the potatoes a large bowl.
Reduce the oven temp to 375°F/190°C. Lightly grease a 2-quart / 2 liter baking pan.
Mash the potatoes. Use a potato masher, ricer, or handheld electric mixer to break up the sweet potatoes and mash them but not until completely smooth.
Brown the vegan butter. Heat a light-colored skillet over medium heat, then add the butter. Once the butter is melted, stir often and swirl the pan to ensure even browning and cooking, until it foams and then eventually browns and smells nutty, about 5-7 minutes.
Make the mashed sweet potatoes. Take the browned butter off the heat and immediately pour into the mashed sweet potatoes (if your potatoes aren’t ready yet, pour it into a bowl to prevent the butter from burning). Use a silicone spatula or wooden spoon to fold the browned butter into the mashed potatoes. Add in the vanilla extract, cinnamon, ginger, nutmeg, salt and black pepper to taste. Fold until all ingredients are incorporated and potatoes are creamy and smooth.
Assemble the casserole. Add the mashed sweet potatoes to the prepared baking dish and smooth out the surface. Sprinkle the crumble topping over the mashed sweet potatoes.
Bake the casserole in the preheated oven for 35-40 minutes, or until the sweet potato mixture just starts to pull away from the edges of the pan and the topping is nicely golden brown. Let the casserole cool for 10-20 minutes before serving.