Looking to spice up your Thanksgiving table with some delicious plant-based dishes? These vegan Thanksgiving recipes bring all the flavor and warmth of traditional favorites without any animal products. From hearty mains to scrumptious sides and mouthwatering desserts, you’ll find plenty of options to impress family and friends, no matter their dietary preferences.
Maple Glazed Brussels Sprouts
Maple glazed Brussels sprouts are a delightful addition to any Thanksgiving table. These little green gems are roasted to perfection, bringing out their natural sweetness. The glaze, made from pure maple syrup, adds a rich flavor that pairs beautifully with the earthy taste of Brussels sprouts.
To make this dish even more special, toasted pecans are mixed in, adding a crunchy texture. The combination of sweet and savory makes these Brussels sprouts a crowd-pleaser. They not only taste great but also look stunning on the table, surrounded by festive decorations.
Whether you’re hosting a big gathering or enjoying a quiet dinner, these maple glazed Brussels sprouts will impress everyone. They are simple to prepare and can be made ahead of time, leaving you free to enjoy the holiday.
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup pure maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pecans, toasted
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast for 20-25 minutes, stirring halfway through, until they are golden brown and tender.
- Remove from the oven and toss with toasted pecans. Drizzle with balsamic vinegar if desired.
- Serve warm and enjoy!
Roasted Vegetable Medley
Roasted vegetable medley is a colorful and nutritious addition to any Thanksgiving table. This dish brings together a variety of seasonal vegetables, creating a delightful mix of flavors and textures. The vibrant colors of the veggies not only make the dish visually appealing but also highlight the freshness of the ingredients.
To prepare this medley, you can use vegetables like carrots, potatoes, bell peppers, and onions. Roasting them brings out their natural sweetness and enhances their flavors. Tossing them with herbs like thyme or rosemary adds an aromatic touch that elevates the dish.
This roasted vegetable medley pairs well with any main course, making it a versatile side. It’s simple to make and can be prepped ahead of time, allowing you to enjoy more time with family and friends during the holiday.
Ingredients
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the baby potatoes, carrots, bell peppers, and red onion.
- Drizzle the olive oil over the vegetables and sprinkle with thyme, salt, and pepper. Toss until everything is evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
- Remove from the oven and let cool for a few minutes before serving.
Savory Stuffed Acorn Squash
Stuffed acorn squash is a delightful centerpiece for any vegan Thanksgiving table. The combination of sweet and savory flavors makes it a hit with everyone. The squash is not just pretty; it’s packed with nutrients and offers a satisfying meal.
Start by choosing fresh acorn squash. Cut them in half and scoop out the seeds. The filling can be made with quinoa, nuts, cranberries, and spices, providing a hearty texture and taste. Once baked, the squash becomes tender and sweet, perfectly complementing the savory filling.
This dish is not only visually appealing but also versatile. You can customize the filling based on what you have on hand. Add some sautéed vegetables or your favorite herbs for an extra kick. It’s a great way to use seasonal produce and impress your guests.
Ingredients
- 2 acorn squashes
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet.
- In a pot, bring vegetable broth to a boil. Add quinoa, reduce heat, and let it simmer for about 15 minutes until cooked.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent. Add walnuts, cranberries, thyme, salt, and pepper. Mix in the cooked quinoa.
- Fill each acorn squash half with the quinoa mixture. Drizzle a little olive oil on top.
- Bake for 30-35 minutes until the squash is tender.
- Serve warm and enjoy your delicious stuffed acorn squash!
Vegan Green Bean Casserole
Vegan Green Bean Casserole is a classic dish that brings warmth and comfort to any Thanksgiving table. This version keeps all the traditional flavors while being completely plant-based. The creamy sauce, combined with tender green beans and topped with crispy onions, makes it a delightful addition to your holiday feast.
To make this casserole, start by cooking fresh green beans until they are bright green and tender. Then, prepare a creamy sauce using plant-based milk, flour, and seasonings. Mix the green beans with the sauce and pour it into a baking dish. Top with crispy fried onions for that perfect crunch!
This dish not only looks beautiful on the table, but it also tastes amazing. It’s a great way to impress both vegans and non-vegans alike. Serve it alongside your favorite vegan main dishes for a complete meal.
Ingredients
- 1 pound fresh green beans, trimmed
- 1 cup plant-based milk
- 1/4 cup all-purpose flour
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crispy fried onions
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans in boiling water for about 5 minutes, then drain and set aside.
- In a saucepan, whisk together the plant-based milk, flour, soy sauce, garlic powder, onion powder, salt, and pepper. Cook over medium heat until the mixture thickens.
- Combine the green beans with the creamy sauce in a large bowl. Mix well.
- Transfer the mixture to a baking dish and top with crispy fried onions.
- Bake for 25-30 minutes until bubbly and golden on top.
- Serve warm and enjoy your delicious vegan green bean casserole!
Herbed Vegan Mashed Potatoes
Herbed vegan mashed potatoes are a delightful addition to any Thanksgiving table. They offer a creamy texture and rich flavor, making them a perfect side dish. Using fresh herbs elevates the taste and adds a lovely aroma to the dish. These mashed potatoes are not only comforting but also a great way to showcase seasonal ingredients.
To make these mashed potatoes, you’ll need a few simple ingredients. Start with good-quality potatoes, preferably Yukon Gold or Russet, for that fluffy consistency. Fresh herbs like thyme and rosemary will bring a burst of flavor. A splash of olive oil or vegan butter will add creaminess without dairy.
These mashed potatoes are easy to prepare. Boil the potatoes until tender, then mash them with your chosen herbs and oil. Adjust the seasoning with salt and pepper to taste. Serve them warm, drizzled with a bit more olive oil and a sprinkle of herbs on top for a beautiful presentation.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/4 cup olive oil or vegan butter
- 1/4 cup unsweetened plant milk (like almond or soy)
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Boil the Potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain and Mash: Drain the potatoes and return them to the pot. Add olive oil or vegan butter and plant milk. Mash until smooth and creamy.
- Add Herbs: Stir in the chopped thyme and rosemary. Season with salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving bowl. Drizzle with extra olive oil and garnish with more herbs if desired.
Pumpkin Sage Risotto
Pumpkin Sage Risotto is a warm and comforting dish perfect for Thanksgiving. The creamy texture of the risotto combined with the earthy flavor of sage and the sweetness of pumpkin creates a delightful experience. This dish not only looks beautiful on the table but also fills the room with a cozy aroma that invites everyone to gather around.
Making risotto requires a bit of patience, but the result is worth it. The key is to stir frequently, allowing the rice to absorb the broth slowly. This method creates a creamy consistency that makes risotto so special. Adding pumpkin puree gives it a lovely color and a hint of sweetness, while fresh sage adds a wonderful herbal note.
Serve this dish as a main course or as a side, and watch as it becomes a favorite at your Thanksgiving table. Pair it with a simple salad or roasted vegetables for a complete meal.
Ingredients
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup pumpkin puree
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup nutritional yeast (or grated vegan cheese)
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly translucent.
- If using, pour in the white wine and let it simmer until mostly absorbed.
- Add the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in the pumpkin puree and nutritional yeast. Mix well.
- Add the chopped sage, salt, and pepper to taste. Cook for another 2-3 minutes until heated through.
- Serve warm, garnished with additional sage if desired.
Creamy Vegan Mushroom Gravy
When it comes to Thanksgiving, a rich and creamy mushroom gravy can elevate any dish. This vegan version is perfect for drizzling over mashed potatoes or serving alongside your favorite roast. The combination of earthy mushrooms and savory herbs creates a comforting sauce that everyone will love.
To make this gravy, you’ll need a few simple ingredients. Start with fresh mushrooms, onion, garlic, vegetable broth, and a plant-based milk of your choice. The key is to sauté the mushrooms until they’re golden, allowing their flavor to shine. Adding flour helps thicken the gravy, while the plant-based milk gives it that creamy texture.
Once you’ve prepared the gravy, it’s time to serve. Pour it generously over a mound of fluffy mashed potatoes, and watch as it transforms your plate into a cozy holiday feast. This dish not only satisfies the taste buds but also brings a warm, festive feel to your table.
Ingredients
- 2 cups mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms are golden brown, about 7-10 minutes.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes.
- Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
- Once the gravy thickens, add the plant-based milk and dried thyme. Stir well and season with salt and pepper to taste.
- Serve hot over mashed potatoes or your favorite dishes.
Cranberry Orange Relish
Cranberry orange relish is a refreshing addition to any Thanksgiving table. The bright red cranberries and vibrant orange slices create a beautiful contrast that catches the eye. This dish is not only visually appealing but also packed with flavor. The tartness of the cranberries pairs perfectly with the sweetness of the oranges, making it a delightful complement to savory dishes.
Making this relish is simple and quick. You can prepare it ahead of time, allowing the flavors to meld together. It’s a great way to add a burst of freshness to your holiday meal. Plus, it’s vegan-friendly, ensuring everyone can enjoy it.
Ingredients
- 12 ounces fresh cranberries
- 1 large orange, peeled and segmented
- 1/2 cup sugar (adjust to taste)
- 1/4 cup water
- 1/2 teaspoon cinnamon (optional)
Instructions
- Rinse the cranberries under cold water and remove any stems or damaged berries.
- In a saucepan, combine the cranberries, orange segments, sugar, and water. If you like a hint of spice, add the cinnamon.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens.
- Remove from heat and let it cool. The relish will thicken further as it cools.
- Transfer to a serving bowl and refrigerate until ready to serve. Enjoy your cranberry orange relish with your favorite dishes!
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.