Embark on a vegan Thanksgiving feast with our collection of veganized classics, featuring favorites like shepherd’s pie, mac & cheese, green beans, sweet potato pie, stuffed mushrooms, and much more.
Hey there, lovely souls! I’ve curated a special roundup of vegan Thanksgiving recipes that have truly touched my heart and taste buds. Join me in exploring these delectable plant-based recipes for the holidays that add warmth and compassion to our holiday table. Trust me, you won’t want to miss this. Let’s create a memorable feast together!
Vegan Thanksgiving Recipes
In this delightful compilation, get ready to savor the essence of the season with these delicious Vegan and Plant-Based Thanksgiving recipes, brimming with warm spices, cozy comfort food, and the vibrant flavors of seasonal fruits. To be more specific, here’s what’s cooking:
Table of Contents:
- Vegan Thanksgiving FAQs
- Appetizers and snacks made with warm spices
- Sublime Main Dishes
- Festive Side Dishes
- Desserts that’ll satisfy your sweet tooth
Vegan Thanksgiving FAQs
Embrace the abundance of plant-based dishes like stuffed mushrooms, roasted veggies, and vegan pies to create a delicious and compassionate feast.
Enjoy hearty and flavorful substitutes like Tofurky, seitan roasts, or homemade stuffed acorn squash as the centerpiece of your vegan Thanksgiving.
There are endless options, from savory mushroom Wellington to lentil loaf, or simply load up your plate with a variety of delicious side dishes.
Consider a cozy soup, a festive pasta dish, or a flavorful curry to celebrate the holiday if you’re looking for alternatives to the traditional Thanksgiving spread.
Holiday Appetizers & Snacks
These vegan cinnamon rolls by Choosing Chia are filled with fall-forward warming spices and topped with a delicious cream cheese filling that can be enjoyed for breakfast and dessert.
Indulge in the savory delight of vegan stuffed mushrooms, bursting with a creamy, earthy filling and a delightful crunch.
A quick and easy snack made by Caitlin of From My Bowl to keep you full until dinner is ready. It’s sweet, crunchy, and homemade.
These vegan cranberry cheese tarts from Food By Maria are perfect for holiday snacking. It’s made with chutney, thyme, cranberries, and vegan mozzarella cheese.
A delicious dip made by From My Bowl is dairy-free, gluten-free, and made with 9 simple ingredients. It’s sure to be a crowd-pleaser.
Plant-Based Main Dishes
My delicious lentil “meatloaf” is hearty, made with vegetables and legumes, and packed with flavor. It tastes delicious with my mac & cheese or mashed potatoes.
A cozy soup made with ginger, rosemary, garlic, and sage. When you put these spices & herbs together you get one of the best soups to enjoy this time of year.
Creamy potatoes, veggies, lentils, and spices in a pie. It’s flavorful, healthy, and worth making this holiday season.
Who doesn’t love a good pot roast? This pot roast by Brita of Food with Feeling is meatless and made with potatoes, carrots, and herbs. For this recipe, you won’t compromise on the classic flavors of a traditional pot roast.
I love chickpeas in anything! This delicious pot pie is buttery, creamy, and hearty. Also, it’s gluten-free, filled with fresh veggies, potatoes, and crust everyone will love.
I can eat stuffed peppers for any occasion. But, I enjoy having them for the holidays. It’s an easy way to eat a variety of veggies mixed with beans and your favorite sauce in one dish.
Vegan Side Dishes
It’s not Thanksgiving dinner in my family without macaroni and cheese. My recipe includes sweet potatoes, nutritional yeast, and almond milk.
This recipe just smells like Thanksgiving. Cornbread stuffing is my favorite food to eat during Thanksgiving dinner. The smell of cornbread in the oven, sage, and cranberry sauce with it gives me so much joy.
These creamy and garlicky potatoes are roasted to perfection and will certainly complement your dinner table.
If you haven’t had black-eyed peas then you need to make them. They’re so simple to make, taste incredible, and provide you with good fiber and protein.
If you are still on the fence about Brussels sprouts this recipe will change your mind. They’re roasted and made with maple syrup and spicy chili oil. Leave a comment below if you try my recipe.
Savor the simplicity and elegance of our Green Bean Delight, where crisp green beans mingle with velvety vegan butter and zesty lemon, creating a versatile side dish.
Homemade cranberry sauce tastes amazing and it’s so easy to make. No more of that store-bought stuff when you make it yourself.
Our lentil patties are a delectable symphony of flavors that will leave your taste buds dancing with delight!
This vegan gravy comes together with just a few simple ingredients. I love making this recipe for guests because it’s rich and flavorful. Check out the recipe to see how I make it.
No Thanksgiving dessert in my home would be complete without Sweet Potato Pie. It’s sweet and healthy, and the crust takes it to the next level.
This effortlessly divine vegan chocolate tart recipe is gluten-free, luxuriously creamy, and demands no time in the oven.
An easy vegan banana bread that’s got all the flavors from cinnamon, nutmeg, and brown sugar. It’s moist, healthy, and easy to make.
Savor the indulgence of a no-bake cheesecake—a lusciously smooth and decadent treat that invites you to delight in effortless, oven-free bliss.
If you’ve embraced the magic of these Easy Vegan Thanksgiving recipes in your kitchen, I’d love to hear about it – drop a comment or share your rating, and don’t forget to join me on Instagram for plant-based recipes and wellness inspiration!
A Feast of 24 Divine Vegan Thanksgiving Recipes
- 20 baby bella or cremini mushrooms
- 2 tbsp Vegan butter
- 2 Garlic cloves minced
- 1 Shallot finely diced
- 4 oz Vegan cream cheese
- 1/3 cup Vegan parmesan cheese*
- 1/3 cup Almonds* roughly chopped
- 1/4 cup Finely chopped fresh parsley plus more for garnish; can sub for dried parsley
- 1/4 tsp Ground black pepper
- 1/2 tsp Sea salt
- 1/2 tsp Oregano
- Start by cleaning the baby bella mushrooms, removing the stems, and finely chopping them, setting them aside for later.
- Preheat the oven to 400°F (200°C) and add a parchment-lined baking sheet or grease a baking sheet with a little avocado oil to prepare for roasting. This will ensure that your mushrooms bake to perfection without sticking to the sheet.
- In a skillet, melt vegan butter over medium heat. Add the finely chopped mushroom stems and sauté them for about 5 minutes. Then, add the onion and garlic, season with salt and pepper, and cook for an additional 1 to 2 minutes, letting the aromas meld together.
- Transfer the sautéed mushroom mixture to a mixing bowl and allow it to cool for a bit, so it doesn't immediately melt the cheesy mixture.
- Using about one tablespoon of the prepared filling, stuff the mushrooms, creating a small mound on top. Be mindful not to add too much stuffing, as the mushrooms will naturally shrink in the oven.
- Place the stuffed mushrooms onto the prepared baking sheet and bake them in the oven until they are tender and fragrant, filling your kitchen with an enticing aroma. Drizzle fresh lemon juice or sprinkle a little parsley on top before serving.
- Mushroom Selection: When picking your cremini (also known as baby bella mushrooms) mushrooms, choose ones with firm caps and avoid overly wet or slimy ones. This ensures your stuffed mushrooms will bake up beautifully.
- Get Creative with Fillings: Don’t be afraid to get creative with your stuffing. Add your favorite vegan ingredients like sun-dried tomatoes, spinach, or even a pinch of smoked paprika to make these vegan stuffed mushrooms uniquely yours.
- Mushrooms*: Can substitute for white button mushrooms.
- Shallot*: Can substitute for the onion of your choice.
- Almonds*: Can substitute for nuts your choice or omit them.
- Vegan parmesan cheese*: This can be substituted for the vegan cheese of your choice.
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