Thanksgiving is all about gathering with loved ones and sharing delicious food, but who says it can’t be completely plant-based? This year, let’s celebrate with 18 heartwarming vegan recipes that bring all the traditional holiday flavors to your table—without any animal products. From creamy mashed potatoes to savory stuffing and decadent desserts, these dishes are sure to impress everyone. Ready to make your Thanksgiving both compassionate and crave-worthy? Let’s dive in!
Herb-Roasted Vegan Turkey Substitute
Craving holiday flavors without the bird? This plant-based centerpiece delivers all the festive feels. Craft a show-stopping main that even meat-lovers will devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– Vital wheat gluten – 2 cups
– Nutritional yeast – ¼ cup
– Vegetable broth – 1 ½ cups
– Soy sauce – 2 tbsp
– Olive oil – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Dried sage – 1 tsp
– Dried thyme – 1 tsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 375°F (190°C).
2. Whisk the vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried thyme, and salt in a large bowl.
3. Pour the vegetable broth and soy sauce into the dry ingredients.
4. Stir the mixture with a wooden spoon until a shaggy dough forms.
5. Knead the dough in the bowl for 3 minutes until it becomes elastic and slightly springy. (Tip: Don’t over-knead, or the texture can become tough.)
6. Shape the dough into a compact, oval loaf roughly 8 inches long.
7. Place the loaf on a parchment-lined baking sheet.
8. Brush the entire surface of the loaf with the olive oil.
9. Roast in the preheated oven for 60 minutes.
10. Remove the loaf from the oven and carefully slice it into ½-inch thick pieces.
11. Arrange the slices in a single layer back on the baking sheet.
12. Return the slices to the oven and roast for an additional 15 minutes, until the edges are golden brown and crisp. (Tip: This second roast is key for creating a delicious, caramelized crust.)
13. Let the slices rest on the baking sheet for 10 minutes before serving. (Tip: Resting allows the proteins to set, making slicing cleaner.)
Golden and savory, each slice boasts a firm, satisfying chew with a crispy, herb-speckled exterior. Glaze it with a maple-mustard mixture before the final roast for a sticky-sweet finish, or pile the warm slices high on a platter with all the classic trimmings.
Creamy Vegan Mashed Potatoes
Whip up the creamiest vegan mashed potatoes you’ve ever tasted—no dairy, no compromise. This plant‑based side is rich, fluffy, and ready in under 30 minutes. Perfect for holidays or cozy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Yukon Gold potatoes – 2 lbs
– Unsweetened almond milk – ¾ cup
– Vegan butter – ¼ cup
– Nutritional yeast – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Peel 2 lbs of Yukon Gold potatoes and cut them into 1‑inch cubes.
2. Place the potato cubes in a large pot and cover with cold water by 1 inch.
3. Add 1 tsp of salt to the water and bring to a boil over high heat.
4. Once boiling, reduce heat to medium and simmer for 15–18 minutes, until the potatoes are fork‑tender.
5. Drain the potatoes thoroughly in a colander and return them to the warm pot.
6. Add ¼ cup of vegan butter, ¾ cup of unsweetened almond milk, 2 tbsp of nutritional yeast, and ½ tsp of black pepper to the pot.
7. Mash the potatoes with a potato masher until smooth and creamy, about 2–3 minutes. Tip: For extra fluffiness, avoid over‑mashing—stop once no lumps remain.
8. If the mixture seems too thick, warm 2–3 tbsp of additional almond milk in a small saucepan over low heat and stir it in gradually.
9. Taste and adjust seasoning with a pinch more salt if needed. Tip: Always season after mashing to control saltiness accurately.
10. Serve immediately while hot. Tip: For a glossy finish, drizzle with a teaspoon of melted vegan butter just before serving.
This mash is luxuriously smooth with a subtle nutty depth from the nutritional yeast. Top it with crispy fried onions or fold in roasted garlic for a savory twist. It holds up beautifully under gravy or as a base for shepherd’s pie.
Savory Vegan Stuffing with Cranberries
Zap your holiday table with a plant-based twist that’s bursting with flavor. This savory vegan stuffing combines hearty bread, tart cranberries, and aromatic herbs for a dish that’s both comforting and vibrant. Skip the dairy and eggs—this version is all about bold, satisfying textures and a sweet-tangy kick.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Stale sourdough bread – 12 cups, cubed
– Vegetable broth – 3 cups
– Olive oil – ¼ cup
– Yellow onion – 1 large, diced
– Celery – 4 stalks, diced
– Fresh sage – ¼ cup, chopped
– Fresh thyme – 2 tbsp, chopped
– Dried cranberries – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with olive oil.
2. Spread the cubed sourdough bread in a single layer on a baking sheet and toast in the oven for 10 minutes, until lightly crisp. Tip: Use stale bread for better texture that soaks up broth without turning mushy.
3. Heat ¼ cup olive oil in a large skillet over medium heat for 1 minute.
4. Add the diced onion and celery to the skillet and sauté for 8 minutes, stirring occasionally, until softened.
5. Stir in the chopped sage and thyme and cook for 1 minute, until fragrant. Tip: Fresh herbs add a brighter flavor than dried—don’t skip them!
6. Transfer the toasted bread cubes to a large mixing bowl.
7. Pour the sautéed vegetable mixture over the bread and toss to combine evenly.
8. Add the dried cranberries, 1 tsp salt, and ½ tsp black pepper to the bowl and mix gently.
9. Gradually pour 3 cups vegetable broth over the mixture, folding until the bread is moistened but not soggy. Tip: Add broth slowly to control moisture—the bread should feel damp but not dripping.
10. Spoon the stuffing into the greased baking dish and press down lightly with a spatula.
11. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
12. Remove the foil and bake uncovered for an additional 20 minutes, until the top is golden brown and crisp.
13. Let the stuffing rest for 10 minutes before serving to allow flavors to meld.
Kick back and savor the contrast of crispy edges and tender, herb-infused centers. The cranberries pop with a tangy sweetness that balances the savory notes, making it a standout side. Try serving it alongside roasted vegetables or as a hearty filling for stuffed peppers to mix things up.
Vegan Green Bean Casserole
Unlock holiday magic without dairy! This vegan green bean casserole delivers crispy onions, creamy sauce, and tender beans in every bite—perfect for your festive table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Green beans – 1 lb
– All-purpose flour – ¼ cup
– Unsweetened almond milk – 2 cups
– Nutritional yeast – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Vegan fried onions – 1 cup
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 375°F.
2. Trim the green beans and cut them into 2-inch pieces.
3. Bring a large pot of salted water to a boil.
4. Blanch the green beans in the boiling water for 4 minutes until bright green and tender-crisp.
5. Drain the green beans immediately and rinse under cold water to stop the cooking process—this preserves their vibrant color and texture.
6. Heat olive oil in a large skillet over medium heat.
7. Whisk flour into the oil and cook for 1 minute until fragrant and golden.
8. Gradually pour in almond milk while whisking constantly to prevent lumps.
9. Add nutritional yeast, garlic powder, onion powder, salt, and black pepper to the skillet.
10. Simmer the sauce for 5 minutes, stirring frequently, until it thickens to a gravy-like consistency—if it’s too thick, add a splash more almond milk.
11. Fold the blanched green beans into the sauce until evenly coated.
12. Transfer the mixture to a 9×13-inch baking dish.
13. Top evenly with vegan fried onions, pressing them lightly into the sauce so they crisp up without burning.
14. Bake at 375°F for 25 minutes until the sauce is bubbly and the onions are golden brown.
15. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.
Perfectly creamy with a satisfying crunch, this casserole features savory umami from nutritional yeast and aromatic spices. Serve it warm alongside mashed potatoes or scoop it over toast for a cozy, plant-based meal that’ll have everyone asking for seconds.
Vegan Mushroom Gravy
Mushroom gravy just got a vegan glow-up. This savory sauce is your holiday hero—rich, umami-packed, and ready in minutes. Skip the dairy, not the flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Cremini mushrooms – 8 oz
– Olive oil – 2 tbsp
– All-purpose flour – ¼ cup
– Vegetable broth – 2 cups
– Soy sauce – 1 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Clean 8 oz of cremini mushrooms with a damp paper towel to remove dirt, then slice them thinly.
2. Heat 2 tbsp of olive oil in a medium saucepan over medium heat for 1 minute until shimmering.
3. Add the sliced mushrooms to the saucepan and sauté for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
4. Sprinkle ¼ cup of all-purpose flour over the mushrooms and stir continuously for 2 minutes to cook off the raw flour taste and form a roux.
5. Gradually pour in 2 cups of vegetable broth while whisking constantly to prevent lumps from forming.
6. Stir in 1 tbsp of soy sauce, 1 tsp of garlic powder, 1 tsp of onion powder, and ½ tsp of black pepper.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
8. Cook for 5 minutes, stirring occasionally, until the gravy thickens to a smooth, pourable consistency.
9. Remove from heat and let it cool slightly for 2 minutes before serving.
Velvety and deeply savory, this gravy boasts a meaty texture from the mushrooms and a hint of umami from the soy sauce. Pour it over mashed potatoes or roasted veggies for a cozy meal, or use it as a dip for holiday appetizers—it’s versatile enough to steal the show.
Classic Vegan Pumpkin Pie
Whip up the ultimate holiday dessert that’s creamy, spiced, and 100% plant-based. This vegan pumpkin pie skips the dairy but keeps all the cozy flavor—perfect for your festive table. Grab your blender and let’s bake!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– Graham cracker crumbs – 1½ cups
– Coconut oil – ⅓ cup, melted
– Pumpkin puree – 15 oz can
– Full-fat coconut milk – ¾ cup
– Maple syrup – ½ cup
– Cornstarch – 3 tbsp
– Pumpkin pie spice – 1 tbsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs and melted coconut oil in a medium bowl.
3. Press the crumb mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
4. Bake the crust for 10 minutes at 350°F, then remove and let it cool slightly.
5. Add pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, vanilla extract, and salt to a blender.
6. Blend the mixture on high speed for 1 minute until completely smooth and no lumps remain.
7. Pour the blended filling into the pre-baked crust, using a spatula to spread it evenly.
8. Bake the pie at 350°F for 45–50 minutes, until the edges are set and the center jiggles slightly when shaken.
9. Turn off the oven and let the pie cool inside for 1 hour to prevent cracking.
10. Transfer the pie to the refrigerator and chill for at least 4 hours, or overnight, until firm.
This pie sets up with a silky, custard-like texture that’s rich with warm spices and subtle sweetness from the maple. Top it with coconut whipped cream and a sprinkle of cinnamon for an extra festive touch—it slices cleanly and holds its shape beautifully.
Spiced Vegan Apple Crisp
Savor the ultimate cozy dessert that’s secretly healthy. Spiced Vegan Apple Crisp brings warm cinnamon, tender apples, and a crunchy oat topping together in one irresistible pan. It’s the perfect holiday treat that everyone can enjoy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Apples – 6 medium
– Lemon juice – 1 tbsp
– Brown sugar – ¾ cup
– Cinnamon – 1 tsp
– Nutmeg – ¼ tsp
– Rolled oats – 1 cup
– Flour – ½ cup
– Vegan butter – ½ cup
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish.
2. Peel and thinly slice the apples, then toss them in a large bowl with the lemon juice.
3. Add ¼ cup of the brown sugar, ½ tsp of the cinnamon, and all of the nutmeg to the apples, mixing until evenly coated.
4. Spread the apple mixture evenly into the prepared baking dish.
5. In a separate bowl, combine the rolled oats, flour, remaining ½ cup of brown sugar, remaining ½ tsp of cinnamon, and salt.
6. Cut the vegan butter into small cubes and add it to the oat mixture.
7. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
8. Sprinkle the oat topping evenly over the apples in the baking dish.
9. Bake at 375°F for 35 minutes, or until the topping is golden brown and the apples are bubbling at the edges.
10. Remove from the oven and let it cool for at least 10 minutes before serving.
Let this crisp cool slightly to let the flavors meld and the topping crisp up perfectly. The result is a warm, gooey apple filling with a crunchy, spiced oat crust that’s divine with a scoop of vegan ice cream or a drizzle of maple syrup.
Garlic Herb Vegan Dinner Rolls
Let’s bake fluffy, garlicky vegan dinner rolls that’ll steal the holiday spotlight. No dairy, no eggs—just golden, pull-apart perfection ready in about 2 hours.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- All-purpose flour – 3½ cups
- Instant yeast – 2¼ tsp
- Granulated sugar – 2 tbsp
- Salt – 1 tsp
- Unsweetened almond milk – 1¼ cups, warmed to 110°F
- Vegan butter – ¼ cup, melted
- Garlic powder – 1 tbsp
- Dried rosemary – 2 tsp
- Dried parsley – 2 tsp
- Olive oil – 1 tbsp
Instructions
- Whisk flour, yeast, sugar, and salt in a large bowl.
- Pour in warm almond milk and 2 tbsp melted vegan butter; mix until a shaggy dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down risen dough and divide into 12 equal pieces.
- Roll each piece into a tight ball and arrange in a greased 9×13-inch baking dish.
- Cover rolls with the towel and let rise again for 30 minutes.
- Preheat oven to 375°F while rolls rise.
- Mix remaining 2 tbsp melted vegan butter with garlic powder, rosemary, and parsley in a small bowl.
- Brush herb butter generously over risen rolls.
- Bake rolls at 375°F for 16–18 minutes until golden brown on top.
- Remove rolls from oven and brush with olive oil for extra shine.
- Let rolls cool in the pan for 5 minutes before serving.
These rolls emerge soft and pillowy with a crisp, herbed crust. The garlic-rosemary butter seeps into every layer, making them irresistible for dipping in soup or slathering with vegan spread. Serve them warm straight from the pan—they’ll disappear fast!
Vegan Lentil Loaf with Tangy Glaze
Forget boring veggie patties—this lentil loaf is the holiday centerpiece you didn’t know you needed. Packed with protein and smothered in a sticky-sweet glaze, it’s the plant-based showstopper that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Brown lentils – 1 cup
– Vegetable broth – 2 cups
– Rolled oats – 1 cup
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Tomato paste – 2 tbsp
– Soy sauce – 2 tbsp
– Ketchup – ¼ cup
– Maple syrup – 2 tbsp
– Apple cider vinegar – 1 tbsp
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with olive oil.
2. Rinse 1 cup of brown lentils thoroughly under cold water in a fine-mesh strainer.
3. Combine the rinsed lentils and 2 cups of vegetable broth in a medium saucepan.
4. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 25 minutes until lentils are tender but not mushy.
5. Drain any excess liquid from the cooked lentils and transfer them to a large mixing bowl.
6. Heat 1 tbsp of olive oil in a skillet over medium heat and sauté the diced onion for 5 minutes until translucent.
7. Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
8. Mash the cooked lentils in the bowl with a potato masher or fork until about half are broken down.
9. Stir in the sautéed onion and garlic, 1 cup of rolled oats, 2 tbsp of tomato paste, 2 tbsp of soy sauce, 1 tsp of salt, and ½ tsp of black pepper until fully combined.
10. Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
11. Whisk together ¼ cup of ketchup, 2 tbsp of maple syrup, and 1 tbsp of apple cider vinegar in a small bowl to make the glaze.
12. Spread the glaze evenly over the top of the loaf with a pastry brush or spoon.
13. Bake the loaf at 375°F for 35 minutes until the glaze is bubbly and the edges are lightly browned.
14. Let the loaf rest in the pan for 10 minutes before carefully transferring it to a cutting board.
15. Slice the loaf with a sharp knife and serve warm.
Unbelievably hearty with a firm yet tender texture that holds its shape perfectly when sliced. The savory lentil-and-oat base gets balanced by that tangy-sweet glaze caramelized on top—try serving thick slices over mashed potatoes or crumbling leftovers into a breakfast hash tomorrow.
Vegan Cornbread with Jalapeños
A viral vegan cornbread with jalapeños that’s spicy, moist, and ridiculously easy. Grab your cast iron—this one’s a crowd-pleaser. Skip the dairy, keep the flavor, and get ready to bake.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Cornmeal – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 1 tbsp
– Salt – 1 tsp
– Unsweetened almond milk – 1 cup
– Maple syrup – ¼ cup
– Vegetable oil – ⅓ cup
– Jalapeños – 2, diced
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until fully combined.
3. In a separate bowl, stir the almond milk, maple syrup, and vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—overmixing makes it dense.
5. Fold in the diced jalapeños gently to distribute evenly throughout the batter.
6. Carefully remove the hot skillet from the oven using oven mitts and pour in the batter; it should sizzle slightly for a crispy crust.
7. Bake at 400°F for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing to prevent crumbling.
Lightly crispy edges give way to a tender, moist crumb with pockets of spicy jalapeño. Serve it warm with a drizzle of vegan butter or crumbled over chili for a hearty twist. This cornbread stays soft for days—if it lasts that long.
Wild Rice Pilaf with Toasted Almonds
Transform your holiday table with this nutty, earthy pilaf that’s both elegant and effortless. Toast almonds for crunch, simmer wild rice until tender, and fold in fresh herbs for a vibrant finish. This side dish upgrades any main with minimal fuss.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Wild rice – 1 cup
– Chicken broth – 2 cups
– Butter – 2 tbsp
– Onion – 1 small, diced
– Almonds – ½ cup, sliced
– Parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Rinse 1 cup wild rice under cold water in a fine-mesh strainer for 30 seconds to remove excess starch.
2. Heat a large skillet over medium heat for 2 minutes, then add ½ cup sliced almonds in a single layer.
3. Toast almonds for 3–4 minutes, stirring constantly with a wooden spoon until golden brown and fragrant, then transfer to a plate immediately to prevent burning.
4. Melt 2 tbsp butter in the same skillet over medium heat, watching for it to foam slightly.
5. Add 1 small diced onion and cook for 5 minutes, stirring every minute until translucent and soft.
6. Pour in rinsed wild rice and stir to coat with butter for 1 minute to toast lightly.
7. Add 2 cups chicken broth, 1 tsp salt, and ½ tsp black pepper, then bring to a boil over high heat.
8. Reduce heat to low, cover skillet tightly with a lid, and simmer for 40 minutes without lifting the lid to ensure even cooking.
9. Remove skillet from heat after 40 minutes and let it sit covered for 10 minutes to allow rice to absorb any remaining liquid.
10. Fluff rice with a fork, then gently fold in toasted almonds and ¼ cup chopped parsley until evenly distributed.
11. Taste and adjust seasoning if needed before serving warm.
Just served, this pilaf boasts a chewy texture from the wild rice paired with buttery, crisp almonds. The savory broth infuses every bite, while parsley adds a fresh pop—try it alongside roasted chicken or as a hearty base for grilled vegetables.
Vegan Pecan Pie with Coconut Whipped Cream
You won’t believe how easy this vegan twist on a classic holiday dessert is. Yes, it’s rich, gooey, and packed with flavor—no dairy or eggs required. Get ready to impress everyone at the table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– Pie crust (store-bought or homemade) – 1
– Pecans – 2 cups
– Maple syrup – ¾ cup
– Coconut sugar – ½ cup
– Coconut oil – ¼ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Cornstarch – 2 tbsp
– Full-fat coconut milk (chilled) – 1 can (13.5 oz)
– Powdered sugar – 2 tbsp
Instructions
1. Preheat your oven to 350°F (175°C).
2. Press the pie crust into a 9-inch pie dish and crimp the edges.
3. In a large bowl, combine the pecans, maple syrup, coconut sugar, melted coconut oil, vanilla extract, salt, and cornstarch. Tip: Toast the pecans in a dry skillet for 5 minutes first to enhance their nutty flavor.
4. Pour the pecan filling into the prepared pie crust and spread it evenly.
5. Bake the pie on the middle oven rack for 45–50 minutes, until the filling is set and slightly puffed. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.
6. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
7. While the pie cools, make the coconut whipped cream: Scoop the solid coconut cream from the chilled can into a mixing bowl, leaving the liquid behind.
8. Use an electric mixer to beat the coconut cream on high speed for 2–3 minutes until fluffy.
9. Add the powdered sugar and beat for another 30 seconds until combined. Tip: Chill your mixing bowl and beaters in the freezer for 10 minutes beforehand for stiffer peaks.
10. Slice the cooled pie and serve each piece with a dollop of coconut whipped cream.
A slice of this pie delivers a perfect crunch from the pecans against a sweet, caramel-like filling. The coconut whipped cream adds a light, creamy contrast that balances the richness. For a festive touch, sprinkle extra toasted pecans on top or drizzle with melted dark chocolate.
Summary
Zesty, nourishing, and full of flavor, these 18 vegan Thanksgiving recipes make the holiday season extra special. I hope they bring warmth and joy to your table! Give them a try, leave a comment with your favorite, and share this roundup on Pinterest to spread the plant-based love. Happy cooking!
