Thanksgiving is just around the corner, and we’re excited to share a collection of delicious vegan recipes that are sure to please even the most discerning palates. As more people turn to plant-based eating for health, environmental, or ethical reasons, it’s never been easier to create a mouthwatering holiday spread without sacrificing flavor or texture.
From comforting classics like creamy mashed cauliflower and roasted Brussels sprouts with pomegranate glaze, to show-stopping dishes like vegan lentil and mushroom Wellington and wild rice stuffed acorn squash, we’ve got you covered. And don’t even get us started on the desserts – from pumpkin pie with coconut whipped cream to chocolate avocado mousse with raspberry coulis, these sweet treats are sure to satisfy any craving.
Whether you’re a seasoned vegan or just looking for some inspiration to try something new, our collection of 20 delicious vegan Thanksgiving recipes has got you covered. So go ahead, get cooking, and make this holiday season one to remember!
Roasted Butternut Squash Soup with Coconut Cream
Warm up with this creamy and comforting soup that combines the natural sweetness of roasted butternut squash with the richness of coconut cream.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup shredded coconut
– Salt and pepper to taste
– Fresh herbs, such as parsley or cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and place it on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the squash and sprinkle with salt.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Scoop out the flesh and puree it in a blender or food processor.
6. In a large pot, combine the roasted squash puree, broth, heavy cream or half-and-half, and shredded coconut.
7. Bring the mixture to a simmer over medium heat.
8. Reduce heat to low and let cook for 10-15 minutes, or until heated through.
9. Taste and adjust seasoning as needed.
10. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Herb-Stuffed Portobello Mushrooms with Walnut Crumble
Elevate your dinner party with these savory and flavorful mushroom caps, filled with a fragrant herb mixture and topped with a crunchy walnut crumble.
Ingredients:
– 4 large portobello mushrooms
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh thyme, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan cheese
– 1/2 cup breadcrumbs
– 1/4 cup finely chopped walnuts
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together parsley, thyme, garlic, and olive oil.
3. Gently clean the mushroom caps with a damp cloth, removing any excess stem material.
4. Stuff each mushroom cap with the herb mixture, dividing it evenly among the four caps.
5. Sprinkle Parmesan cheese over the herbs.
6. Top each mushroom with breadcrumbs and chopped walnuts, pressing gently to adhere.
7. Season with salt and pepper to taste.
8. Bake for 20-25 minutes or until the mushrooms are tender and the topping is golden brown.
Creamy Garlic Mashed Cauliflower
Elevate your side dish game with this rich and flavorful recipe that combines the creaminess of mashed potatoes with the nutritional powerhouse of cauliflower. This creamy garlic mashed cauliflower is a game-changer for any meal.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Optional: grated Parmesan cheese for extra flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and toss with garlic, butter, salt, and pepper.
4. Spread the cauliflower mixture on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 20-25 minutes or until tender.
6. Remove from the oven and let cool slightly.
7. Mash the roasted cauliflower with a fork or potato masher.
8. Stir in heavy cream and adjust seasoning as needed.
Cooking Time: 30-35 minutes
Maple-Glazed Roasted Carrots with Thyme
Elevate your roasted carrots with a sweet and savory glaze, featuring the warmth of thyme.
Ingredients:
– 4-6 medium-sized carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons pure maple syrup
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until evenly coated.
3. Spread carrots on a baking sheet in a single layer.
4. Roast carrots for 20-25 minutes or until tender and caramelized.
5. While carrots are roasting, combine maple syrup, garlic, and thyme in a small bowl.
6. After carrots have roasted for 15 minutes, brush the glaze all over the carrots.
7. Return to oven and continue roasting for an additional 10-15 minutes or until glazed and caramelized.
Cooking Time: 35-40 minutes
Vegan Lentil and Mushroom Wellington
Vegan Lentil and Mushroom Wellington: A savory and satisfying plant-based twist on the classic beef Wellington, featuring tender lentils and earthy mushrooms wrapped in flaky puff pastry.
Ingredients:
– 1 cup cooked lentils
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package puff pastry, thawed
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine cooked lentils, mushrooms, garlic, olive oil, thyme, salt, and pepper. Mix well.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch (3 mm).
4. Place the lentil-mushroom mixture onto one half of the pastry, leaving a 1-inch (2.5 cm) border around the edges.
5. Fold the other half of the pastry over the filling and press edges to seal.
6. Brush with olive oil and bake for 25-30 minutes or until golden brown.
Crispy Smashed Potatoes with Rosemary and Garlic
This recipe yields a flavorful and crispy potato dish perfect for accompanying your favorite roasted meats or as a side to your next family gathering. With the earthy aroma of rosemary and the pungency of garlic, these smashed potatoes are sure to become a new household favorite.
Ingredients:
– 4-5 large potatoes
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wash and dry the potatoes. Cut them in half lengthwise, then smash each half gently with a fork or potato masher.
3. In a bowl, mix together olive oil, garlic, and rosemary.
4. Add the smashed potatoes to the bowl and toss until they are evenly coated with the mixture.
5. Season with salt and pepper to taste.
6. Spread the potatoes on a baking sheet lined with parchment paper in a single layer.
7. Bake for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Spiced Pumpkin and Sage Risotto
Warm up with this autumnal twist on the classic Italian dish. Roasted pumpkin and sage add depth and complexity to a creamy risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons butter
– 1/4 cup grated Parmesan cheese
– 1 tablespoon dried sage
– Salt and pepper to taste
– Optional: nutmeg or cinnamon for added warmth
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté the onion and garlic in olive oil until softened.
3. Add the pumpkin cubes and cook until they start to soften.
4. Add the Arborio rice and stir to coat with the oil and mix with the pumpkin.
5. Add 1/2 cup of warmed broth to the rice mixture and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments, stirring until absorbed before adding more. This should take about 20-25 minutes or until the rice is cooked.
6. Remove from heat and stir in butter, Parmesan cheese, and dried sage. Season with salt, pepper, and a pinch of nutmeg or cinnamon if desired.
Cooking Time: About 30-40 minutes total.
Braised Red Cabbage with Apples and Balsamic
This hearty side dish combines the natural sweetness of apples with the tanginess of balsamic vinegar, all wrapped up in a tender braised red cabbage. Perfect for fall and winter gatherings!
Ingredients:
– 1 small head of red cabbage, thinly sliced
– 2 Granny Smith apples, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 1 cup balsamic vinegar
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the cabbage and cook until slightly wilted, about 5 minutes.
4. Add the apples, balsamic vinegar, cinnamon, salt, and pepper.
5. Bring to a simmer, then reduce heat to low and let braise for 30-40 minutes or until the cabbage is tender.
Cooking Time: 30-40 minutes
Vegan Green Bean Casserole with Crispy Onions
Elevate your holiday table with this plant-based twist on a classic green bean casserole, featuring crispy onions for added texture and flavor.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegan cream of mushroom soup (homemade or store-bought)
– 1/2 cup plant-based milk
– 1 teaspoon dried thyme
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 1/2 cups vegan french-fried onions, crushed
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook green beans according to package instructions or steam until tender.
3. In a separate pan, sauté onions and garlic in olive oil until caramelized and crispy.
4. In a large mixing bowl, combine cooked green beans, vegan cream of mushroom soup, plant-based milk, thyme, salt, and pepper.
5. Transfer mixture to a 9×13 inch baking dish.
6. Top with crushed french-fried onions and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Sweet Potato and Black Bean Enchilada Casserole
Sweet Potato and Black Bean Enchilada Casserole Recipe
This flavorful casserole combines the natural sweetness of sweet potatoes with the savory taste of black beans, all wrapped up in a comforting blanket of tortillas and cheese.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion, garlic, and red bell pepper until tender.
3. Add cooked sweet potatoes, black beans, and enchilada sauce. Stir until combined.
4. Arrange tortillas in a 9×13-inch baking dish. Spoon the sweet potato mixture onto each tortilla, leaving a 1/2-inch border around edges.
5. Top with shredded cheese and bake for 25-30 minutes or until golden brown.
6. Sprinkle chopped cilantro on top and serve hot.
Cooking Time: 25-30 minutes
Wild Rice Stuffed Acorn Squash
This hearty recipe combines the natural sweetness of acorn squash with the nutty flavor of wild rice, perfect for a cozy fall or winter dinner.
Ingredients:
– 2 medium acorn squash (about 1 lb each)
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. Cook wild rice according to package instructions using water or broth.
4. In a skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened.
5. Stuff each squash half with cooked wild rice mixture, cumin, salt, and pepper.
6. Place stuffed squash on a baking sheet and roast for 45-50 minutes, or until tender.
Cooking Time: Approximately 1 hour
Creamy Vegan Mac and Cheese with Breadcrumb Topping
Elevate your comfort food game with this creamy vegan macaroni and cheese dish, topped with a crunchy breadcrumb topping. A perfect blend of rich flavors and textures that’s sure to become a new favorite!
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups non-dairy milk (such as soy or almond)
– 1 cup vegan cheddar cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup breadcrumbs (gluten-free if necessary)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
4. In a separate pot, combine non-dairy milk and vegan cheese shreds. Stir until melted and smooth.
5. Combine cooked macaroni and cheese sauce in the saucepan with onion and garlic. Stir until well combined.
6. Transfer mixture to a baking dish and top with breadcrumbs. Season with salt and pepper to taste.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-40 minutes
Roasted Brussels Sprouts with Pomegranate Glaze
Roasted Brussels Sprouts with Pomegranate Glaze
Elevate your Brussels sprouts game with this sweet and tangy recipe that combines the earthy flavor of roasted sprouts with the juiciness of pomegranate glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate juice
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized and tender.
3. In a small saucepan, combine pomegranate juice, honey, and Dijon mustard. Bring to a simmer over medium heat.
4. Reduce heat to low and let glaze simmer for 5-7 minutes or until thickened slightly.
5. Toss roasted Brussels sprouts with the pomegranate glaze and serve hot.
Cooking Time: 25-30 minutes
Quinoa and Cranberry Stuffed Bell Peppers
A vibrant and nutritious vegetarian dish that combines the nutty flavor of quinoa with the sweet-tartness of cranberries, all wrapped up in a crunchy bell pepper package.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, cranberries, walnuts, olive oil, onion, and garlic.
3. Stuff each bell pepper with the quinoa mixture, filling them as full as possible.
4. Place peppers in a baking dish and cover with aluminum foil.
5. Bake for 25-30 minutes or until peppers are tender.
6. Remove foil and bake an additional 10-15 minutes if using cheese.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Vegan Mushroom Gravy with Fresh Herbs
Vegan Mushroom Gravy with Fresh Herbs Recipe
Elevate your plant-based dishes with this rich and savory vegan mushroom gravy, infused with the bright flavors of fresh herbs.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon all-purpose flour
– 1 cup vegetable broth
– 1/4 cup water
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper, to taste
– Fresh parsley or chives, chopped (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
2. Add the garlic, flour, vegetable broth, water, thyme, and rosemary to the skillet. Whisk until smooth.
3. Bring the mixture to a simmer and cook for 2-3 minutes or until thickened slightly. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
Autumn Kale Salad with Roasted Squash and Tahini Dressing
As the seasons change, this Autumn Kale Salad celebrates the flavors of fall with roasted squash, crispy kale, and a creamy tahini dressing. A perfect side dish or light meal for any occasion.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 small butternut squash (about 1 lb), peeled, seeded, and cubed
– 1/4 cup tahini
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, massage kale leaves with 1 tablespoon olive oil and a pinch of salt until crispy.
3. In a blender or food processor, combine tahini, apple cider vinegar, honey, salt, and pepper. Blend until smooth.
4. To assemble the salad, place roasted squash on top of kale, then drizzle with tahini dressing and sprinkle with parsley.
Cooking Time: 45-50 minutes
Vegan Cornbread with Jalapeño and Chives
This moist and flavorful cornbread gets a kick from the addition of jalapeños and a burst of freshness from chives. Perfect for snacking, serving alongside your favorite chili or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1/2 cup grated vegan cheddar cheese (optional)
– 1 jalapeño pepper, diced
– 1 tablespoon chopped fresh chives
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, cornmeal, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, and diced jalapeño.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in grated vegan cheddar cheese (if using) and chopped chives.
6. Pour batter into an 8-inch square baking dish and smooth top.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Apple Cinnamon Pecan Crumble
A warm and comforting dessert perfect for fall, this Apple Cinnamon Pecan Crumble combines the sweetness of apples with the crunch of pecans and a hint of cinnamon.
Ingredients:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tbsp all-purpose flour
– 1 tsp ground cinnamon
– 1/4 cup unsalted butter, melted
– 1/2 cup chopped pecans
– 1/4 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine sliced apples, granulated sugar, flour, and cinnamon.
3. Mix until the apples are evenly coated with the dry ingredients.
4. Transfer the apple mixture to a 9×9-inch baking dish.
5. In a separate bowl, mix together melted butter, chopped pecans, and rolled oats.
6. Spread the pecan crumble mixture evenly over the apple filling.
7. Bake for 40-45 minutes or until the apples are tender and the topping is golden brown.
Cooking Time: 40-45 minutes
Pumpkin Pie with Coconut Whipped Cream
This beloved fall dessert gets a creamy and tropical boost from the addition of coconut whipped cream. Perfect for your next holiday gathering or cozy night in.
Ingredients:
For the pie:
– 1 cup pumpkin puree
– 1 cup heavy cream
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
For the coconut whipped cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
3. Beat in eggs until well combined.
4. Pour mixture into a pie crust and bake for 15 minutes.
5. Reduce heat to 350°F (180°C) and continue baking for an additional 30-40 minutes or until filling is set.
6. Chill coconut milk overnight. Open can, scoop out solid coconut cream, and whip with sugar and vanilla extract until stiff peaks form.
7. Top cooled pie with whipped coconut cream and toasted unsweetened shredded coconut.
Cooking Time: approximately 45-50 minutes
Chocolate Avocado Mousse with Raspberry Coulis
Elevate your dessert game with this decadent and refreshing treat, combining the creaminess of avocados with the richness of dark chocolate.
Ingredients:
– 3 ripe avocados
– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1/2 cup (120ml) heavy cream
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
– Fresh raspberries for the coulis (about 1 cup)
Instructions:
1. Peel and pit the avocados, then mash them in a bowl.
2. In a separate bowl, melt the chocolate chips in the microwave or over a double boiler.
3. Whip the heavy cream until stiff peaks form. Add sugar, vanilla extract, and melted chocolate; mix until combined.
4. Fold the whipped mixture into the mashed avocado until smooth.
5. Refrigerate for at least 2 hours to allow flavors to meld.
Coulis:
1. Rinse raspberries and remove seeds (optional). Blend with a little water to desired consistency.
Assembly: Spoon the mousse onto individual serving dishes or glasses, top with fresh raspberry coulis, and serve chilled.
Cooking Time: 2 hours (chilling)
Summary
Get ready to give thanks to delicious vegan cuisine! This Thanksgiving, skip the turkey and go for a plant-based feast that’s just as satisfying. From creamy soups to savory main dishes, and from sweet treats to tangy sides, these 20 recipes are sure to please even the most dedicated meat-eaters. Think roasted butternut squash soup with coconut cream, herb-stuffed portobello mushrooms, and vegan lentil and mushroom wellington – just a few of the mouthwatering options on this list. Whether you’re a seasoned vegan or just looking to mix things up, these recipes are sure to make your Thanksgiving table shine.
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