As the leaves start to change colors and the air grows crisp, many of us are thinking about the holiday season – and what better way to celebrate than with a delicious vegan Thanksgiving dinner? While traditional turkey-based feasts are always a hit, there’s something special about gathering around the table for a plant-based celebration. And with these 18 heartwarming vegan Thanksgiving recipes, you’ll have plenty of ideas to make your holiday meal truly unforgettable.
From savory dishes like Vegan Stuffing with Cranberries and Roasted Brussels Sprouts with Balsamic Glaze, to sweet treats like Classic Vegan Pumpkin Pie and Spiced Vegan Apple Crisp, there’s something for everyone on this list. And don’t worry – we’ve got you covered with plenty of vegan substitutes for traditional turkey, including our Herb-Roasted Vegan Turkey Substitute recipe.
Herb-Roasted Vegan Turkey Substitute
Elevate your vegan Thanksgiving with this savory herb-roasted turkey substitute, made from plant-based goodness and packed with flavor.
Ingredients:
– 1 (14 oz) package of vegan turkey substitute (such as Tofurky or Field Roast)
– 2 tbsp olive oil
– 2 tbsp chopped fresh sage
– 2 tbsp chopped fresh thyme
– 1 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the vegan turkey substitute from its packaging and place it on a rimmed baking sheet lined with parchment paper.
3. In a small bowl, mix together olive oil, sage, thyme, salt, and pepper.
4. Brush the herb mixture evenly over the turkey substitute, making sure to coat all surfaces.
5. Roast in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let it rest for 10-15 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Creamy Vegan Mashed Potatoes
A comforting twist on a classic, these creamy vegan mashed potatoes are the perfect side dish for any meal. With just a few simple ingredients and some gentle stirring, you’ll be enjoying a rich and satisfying potato experience.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon vegan butter or margarine
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Boil the potato cubes in a large pot of salted water until they’re tender, about 15-20 minutes.
2. Drain the potatoes and return them to the pot.
3. Add the non-dairy milk, vegan butter or margarine, garlic powder, salt, and pepper.
4. Use a mashing spoon or potato masher to combine the ingredients until smooth and creamy.
5. Taste and adjust the seasoning as needed.
Cooking Time: 15-20 minutes
Maple-Glazed Roasted Carrots
Add a touch of sweetness to your roasted carrots with this simple recipe featuring a rich maple glaze. Perfect as a side dish or used as a topping for salads or yogurt parfaits.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until well coated.
3. Spread carrots in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until carrots are tender and caramelized.
5. While carrots are roasting, whisk together maple syrup and cinnamon (if using).
6. After carrots have roasted for 15 minutes, brush them with the maple glaze.
7. Return to oven and roast for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 25-30 minutes
Savory Vegan Stuffing with Cranberries
Elevate your holiday meal with this flavorful and nutritious vegan stuffing recipe, featuring the perfect balance of savory and sweet from the addition of cranberries.
Ingredients:
– 4 cups cubed whole grain bread (gluten-free option available)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup fresh or frozen cranberries
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté the onion, garlic, and mushrooms in olive oil until tender.
3. In a large mixing bowl, combine bread, mushroom mixture, cranberries, thyme, salt, and pepper.
4. Toss until the bread is evenly coated with the savory mixture.
5. Transfer the stuffing to a 9×13-inch baking dish.
6. Bake for 25-30 minutes or until lightly toasted.
Cooking Time: 25-30 minutes
Vegan Green Bean Casserole
A classic comfort food dish gets a vegan makeover! This recipe replaces traditional cream of mushroom soup with a homemade cashew-based alternative, making it a delicious and satisfying option for vegans and non-vegans alike.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 cup raw cashews
– 2 cups vegetable broth
– 1/4 cup nutritional yeast
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup vegan cream of mushroom soup (homemade or store-bought)
– 1 cup French-fried onions (vegan)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Steam green beans until tender, about 5 minutes.
3. In a blender or food processor, combine cashews, broth, nutritional yeast, salt, and pepper. Blend until smooth.
4. In a large skillet, sauté onion and garlic in olive oil until softened. Add the blended cashew mixture and stir to combine.
5. Combine green beans, vegan cream of mushroom soup, and French-fried onions in a 9×13-inch baking dish.
6. Pour the cashew sauce over the top and cover with aluminum foil.
7. Bake for 25 minutes, then remove foil and continue baking for an additional 10-15 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze Recipe
A classic side dish gets a sweet and tangy twist with the addition of balsamic glaze, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced (optional)
– 1/4 cup balsamic glaze
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper in a bowl.
3. Spread the sprouts on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. If using garlic, sprinkle it over the sprouts during the last 5 minutes of roasting.
6. Remove from oven and drizzle with balsamic glaze.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Sweet Potato Casserole with Pecan Topping
This classic Southern dish combines tender sweet potatoes with a crunchy pecan topping, perfect for holidays and special occasions.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1 large egg, beaten
– 1/2 cup chopped pecans
– 1 tablespoon butter
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine mashed sweet potatoes, sugar, flour, salt, cinnamon, and nutmeg.
3. Stir in heavy cream and beaten egg until well combined.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with chopped pecans and dot with butter.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Vegan Mushroom Gravy
Elevate your meals with this rich and savory vegan mushroom gravy, perfect for serving over mashed potatoes, rice, or as a dip. This easy-to-make recipe is packed with the deep flavor of sautéed mushrooms.
Ingredients:
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1 cup vegetable broth
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Sprinkle the thyme, salt, and pepper; stir to combine.
5. Gradually add the flour, whisking continuously to prevent lumps.
6. Pour in the vegetable broth, whisking until smooth.
7. Bring to a simmer; cook for 2-3 minutes or until thickened.
8. Remove from heat; stir in nutritional yeast (if using).
9. Serve hot.
Cooking Time: 15-20 minutes
Classic Vegan Pumpkin Pie
Bring warmth and comfort to your holiday gathering with this classic vegan pumpkin pie recipe. Made with a flaky crust, creamy filling, and a hint of spice, it’s the perfect dessert for vegans and non-vegans alike.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cold vegan butter, cut into small pieces
– 1/4 cup ice-cold water
– 1/2 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 tablespoons soy milk or non-dairy milk
Instructions:
1. Preheat oven to 425°F (220°C).
2. Make the crust by combining flour, cold butter, and ice-cold water in a bowl. Mix until a dough forms.
3. Roll out the dough and place it in a pie dish.
4. In a separate bowl, whisk together pumpkin puree, maple syrup, salt, cinnamon, nutmeg, and ginger.
5. Pour the filling into the crust and smooth out the top.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (175°C) and bake for an additional 30-40 minutes or until the filling is set.
Cooking Time: 45-50 minutes
Spiced Vegan Apple Crisp
This sweet and satisfying dessert is perfect for a cozy evening or special occasion. A flavorful blend of spices, tender apples, and crunchy topping will satisfy your taste buds.
Ingredients:
– 6-8 medium-sized apples, peeled and sliced
– 1/2 cup vegan butter (such as Earth Balance), melted
– 1/4 cup brown sugar
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup rolled oats
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced apples, melted vegan butter, brown sugar, cinnamon, nutmeg, and cardamom. Mix until apples are evenly coated.
3. Transfer apple mixture to a 9×9-inch baking dish.
4. In a separate bowl, mix together rolled oats and chopped walnuts (if using).
5. Top apple mixture with oat and walnut mixture.
6. Bake for 40-45 minutes or until topping is golden brown and apples are tender.
Cooking Time: 40-45 minutes
Garlic Herb Vegan Dinner Rolls
Elevate your meal with these aromatic and fluffy vegan dinner rolls infused with the pungency of garlic and freshness of herbs. Perfect for accompanying your favorite main courses or serving as a snack on their own.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1/4 cup minced fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1 tablespoon apple cider vinegar
– 3 cups all-purpose flour
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add olive oil, parsley, garlic, thyme, salt, and vinegar to the mixture. Mix until well combined.
3. Gradually add flour and knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into rolls. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Quinoa-Stuffed Acorn Squash
This recipe is a delicious and nutritious twist on traditional stuffed squash dishes. The quinoa adds protein and fiber, while the roasted acorn squash provides a sweet and nutty flavor.
Ingredients:
– 1 medium-sized acorn squash (about 2 lbs)
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a large bowl, mix together cooked quinoa, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, filling as full as possible.
5. Place the stuffed squash on a baking sheet lined with parchment paper.
6. Roast for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Vegan Lentil Loaf with Tangy Glaze
This lentil loaf is a game-changer for vegan meals. Made with red lentils, vegetables, and spices, it’s a flavorful and nutritious option that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup dried red lentils
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon tomato paste
– 1/4 cup nutritional yeast (optional)
– Tangy Glaze ingredients:
+ 1/2 cup vegan ketchup
+ 2 tablespoons apple cider vinegar
+ 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, sauté onion and garlic until softened.
3. Add lentils, breadcrumbs, olive oil, cumin, paprika, salt, and pepper. Cook for 5 minutes.
4. Transfer mixture to a loaf pan and bake for 45-50 minutes or until set.
5. For the Tangy Glaze, whisk together ketchup, apple cider vinegar, and maple syrup.
6. Remove loaf from oven and brush with Tangy Glaze.
7. Return to oven for an additional 10-15 minutes or until glaze is caramelized.
Cooking Time: 50-60 minutes
Cranberry Orange Relish
This sweet and tangy relish is a perfect accompaniment to your holiday meals or as a snack on its own. With the combination of fresh cranberries, orange zest, and juice, this relish is sure to become a new favorite.
Ingredients:
• 1 cup fresh or frozen cranberries
• 1/2 cup granulated sugar
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 1/4 teaspoon salt
Instructions:
1. Rinse the cranberries and pick out any stems or debris.
2. In a medium-sized bowl, combine the cranberries, sugar, orange juice, and orange zest.
3. Stir until the sugar is dissolved and the mixture is well combined.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: None
Roasted Butternut Squash Soup
Warm up with this comforting Roasted Butternut Squash Soup recipe!
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs like parsley or sage for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 45-50 minutes, or until tender.
4. Let the squash cool slightly, then scoop out the flesh and transfer to a blender or food processor.
5. Add chopped onion, garlic, and chicken broth to the blender. Blend until smooth.
6. If desired, add heavy cream or half-and-half and blend until combined.
7. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Vegan Cornbread with Jalapeños
This vegan cornbread recipe adds a kick of heat from jalapeños and a hint of sweetness, making it perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 1 small onion, diced
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon maple syrup
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, combine non-dairy milk, canola oil, onion, jalapeños, and maple syrup. Add the dry ingredients and stir until just combined.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Wild Rice Pilaf with Toasted Almonds
This hearty pilaf combines the nutty flavor of wild rice with toasted almonds and a hint of lemon, perfect for a warm and comforting side dish or main course.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/4 cup chopped fresh parsley
– 1/2 cup toasted almonds
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring the water or broth to a boil.
3. Add the wild rice, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender.
4. Meanwhile, toast the almonds in a small skillet over medium heat for 5-7 minutes or until fragrant.
5. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
6. Fluff the cooked wild rice with a fork. Stir in the parsley, toasted almonds, salt, pepper, and lemon juice.
Cooking Time: 50-60 minutes
Vegan Pecan Pie with Coconut Whipped Cream
This rich and nutty vegan pecan pie is a game-changer for those looking to indulge in a delicious dessert without compromising their dietary preferences. The combination of toasted pecans, maple syrup, and coconut milk creates a sweet and satisfying treat that’s perfect for any occasion.
Ingredients:
– 1 cup pecan halves
– 1/2 cup coconut sugar
– 1/4 cup pure maple syrup
– 1/2 cup coconut milk
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together coconut sugar, maple syrup, and cornstarch.
3. Add in toasted pecans and stir until well combined.
4. Pour mixture into pre-baked pie crust.
5. Bake for 40-45 minutes or until filling is set.
6. Allow pie to cool completely before serving.
Coconut Whipped Cream:
– 1 can full-fat coconut milk, chilled
– 2 tablespoons maple syrup
1. Open chilled coconut milk and scoop out solid white portion.
2. Whip with an electric mixer until light and fluffy.
3. Add in maple syrup and whip until combined.
Assembly:
1. Top cooled pie with whipped cream.
2. Serve immediately and enjoy!
Summary
Get ready to warm up your Thanksgiving table with these 18 delicious vegan recipes! From savory dishes like Herb-Roasted Vegan Turkey Substitute and Savory Vegan Stuffing with Cranberries, to sweet treats like Classic Vegan Pumpkin Pie and Spiced Vegan Apple Crisp, there’s something for everyone. Discover new ways to enjoy traditional Thanksgiving fare, such as Creamy Vegan Mashed Potatoes and Roasted Brussels Sprouts with Balsamic Glaze. Whether you’re a seasoned vegan or just looking for some inspiration, these heartwarming recipes are sure to become new family favorites.
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