50+ Delicious Thanksgiving vegan gluten-free recipes You’ll Love

As Thanksgiving approaches, the excitement for hearty feasts and festive gatherings fills the air. For many, this holiday is a time to indulge in rich flavors and comforting dishes that evoke the spirit of gratitude and togetherness.

However, for those following a vegan or gluten-free lifestyle—or simply looking to incorporate more plant-based options into their meals—the challenge can be finding delicious recipes that everyone will enjoy. That’s why we’ve curated a collection of 50+ Thanksgiving vegan gluten-free recipes that are not only wholesome and satisfying but also bursting with flavor.

From savory side dishes to delectable desserts, these recipes ensure that your Thanksgiving table will be a vibrant celebration of seasonal ingredients, bringing together family and friends to share in the joy of good food and great company.

In this article, you’ll discover a variety of dishes, ranging from classic favorites with a twist to innovative creations that showcase the best of what the season has to offer.

Whether you’re hosting a full Thanksgiving feast or contributing to a potluck, these recipes will inspire you to create a memorable meal that caters to all dietary preferences.

Let’s dive into this culinary adventure and make this Thanksgiving one to remember!

50+ Delicious Thanksgiving vegan gluten-free recipes You’ll Love

Thanksgiving is a time for gratitude, reflection, and, of course, good food. With these 50+ Thanksgiving vegan gluten-free recipes, you can create a festive spread that caters to everyone at the table without compromising on taste or tradition.

From comforting main dishes to irresistible desserts, this collection showcases the delicious possibilities of vegan and gluten-free cooking.

By incorporating these dishes into your holiday celebration, you not only honor your dietary choices but also share the joy of wholesome, flavorful food with loved ones.

So gather around the table, raise a glass of your favorite beverage, and dig into the rich flavors and vibrant colors of this Thanksgiving feast. Happy cooking and happy holidays!

Savory Mushroom and Spinach Stuffed Acorn Squash

This visually stunning dish features acorn squash halved and roasted to perfection, filled with a savory mixture of sautéed mushrooms, fresh spinach, quinoa, and herbs. It’s not only a feast for the eyes but also a hearty and nutritious addition to your Thanksgiving table. The combination of earthy flavors and textures makes it a wonderful main course or side dish.

Ingredients:

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, chopped (such as cremini or button)
• 4 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• ¼ cup chopped walnuts (optional)
• ¼ cup dried cranberries (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 30-40 minutes until tender.
2. While the squash is roasting, prepare the quinoa. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
3. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Add minced garlic and chopped mushrooms, cooking until mushrooms are browned and tender.
4. Stir in the chopped spinach and cook until wilted. Add cooked quinoa, thyme, sage, salt, pepper, walnuts, and cranberries (if using) to the skillet. Mix well to combine.
5. Fill each roasted acorn squash half with the quinoa and vegetable mixture. Return to the oven for an additional 10 minutes to warm through.

This Savory Mushroom and Spinach Stuffed Acorn Squash is not just a dish; it’s an experience that embodies the spirit of Thanksgiving. With its warm flavors and delightful presentation, it serves as a perfect centerpiece for your holiday feast. The combination of wholesome ingredients ensures everyone, regardless of dietary preferences, will enjoy a satisfying meal. Make sure to savor each bite, as this dish is sure to become a beloved tradition at your Thanksgiving table!

Cranberry Orange Chia Seed Pudding

This vibrant Cranberry Orange Chia Seed Pudding is a refreshing and nutritious addition to your Thanksgiving spread. The tartness of cranberries combined with the citrusy zing of oranges creates a light and zesty dessert that contrasts beautifully with the heavier holiday fare. It’s also quick to prepare, making it an ideal option for busy holiday cooks.

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup chia seeds
• 1/4 cup maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• Zest and juice of 1 orange
• Fresh orange slices and mint leaves for garnish (optional)

Instructions:

1. In a mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract. Let it sit for about 5 minutes, then whisk again to prevent clumping.
2. In a small saucepan over medium heat, combine cranberries, orange juice, and zest. Cook until the cranberries start to burst and soften, about 5-7 minutes. Remove from heat and let cool slightly.
3. Once the chia mixture has thickened (after about 15 minutes), layer it with the cranberry mixture in serving glasses or bowls. You can alternate layers or mix them together, depending on your preference.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
5. Serve chilled, garnished with fresh orange slices and mint leaves, if desired.

This Cranberry Orange Chia Seed Pudding brings a burst of flavor and color to your Thanksgiving table, showcasing seasonal ingredients in a light and healthy dessert. It’s not only easy to make but also provides a delightful way to cleanse the palate after a rich meal. The creamy texture of chia seeds paired with the tangy cranberries makes each spoonful refreshing and satisfying. This recipe can easily become a family favorite, offering a new tradition to enjoy year after year.

Vegan Pumpkin Sage Risotto

Creamy and comforting, this Vegan Pumpkin Sage Risotto is a perfect way to celebrate the flavors of fall at your Thanksgiving gathering. The creamy consistency comes from arborio rice cooked slowly in vegetable broth, allowing it to absorb flavors while stirring in pure pumpkin and aromatic sage. This dish is not only gluten-free but also packed with nutrients, making it a wholesome addition to your holiday spread.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups vegetable broth
• 1 cup pure pumpkin puree (canned or homemade)
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh sage leaves for garnish (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
2. Stir in the arborio rice, toasting it for about 2 minutes until slightly translucent.
3. Gradually add vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 20-25 minutes.
4. Once the rice is creamy and al dente, stir in the pumpkin puree, dried sage, salt, pepper, and nutritional yeast, if using. Cook for an additional 5 minutes, adjusting seasoning to taste.
5. Remove from heat and let it sit for a couple of minutes. Serve hot, garnished with fresh sage leaves, if desired.

This Vegan Pumpkin Sage Risotto is an exquisite dish that captures the essence of Thanksgiving flavors in every bite. Its creamy texture and delightful aroma create an inviting atmosphere, making it a perfect side dish or main course. The combination of pumpkin and sage offers a unique twist on traditional risotto, bringing comfort and satisfaction to your holiday feast. This recipe not only showcases the bounty of the season but also proves that vegan and gluten-free dishes can be indulgent and delicious. Enjoy the warmth and love that comes from sharing this wonderful dish with family and friends!

Maple Roasted Brussels Sprouts with Pomegranate

This vibrant dish features Brussels sprouts roasted to perfection and tossed with a delightful maple glaze, then topped with the sweetness of pomegranate seeds. The combination of flavors and textures makes this a standout side dish that complements any Thanksgiving feast. It’s not only visually appealing but also packed with nutrients, making it a healthy choice for the holiday table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1 cup pomegranate seeds
• 1/4 cup chopped pecans (optional)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine halved Brussels sprouts, olive oil, maple syrup, salt, and pepper. Toss until the Brussels sprouts are well coated.
3. Spread the Brussels sprouts evenly on the prepared baking sheet in a single layer. Roast for 20-25 minutes, or until they are golden brown and crispy, tossing halfway through.
4. Once out of the oven, transfer the Brussels sprouts to a serving bowl. Top with pomegranate seeds and chopped pecans. Drizzle with balsamic vinegar if desired.

Maple Roasted Brussels Sprouts with Pomegranate is a show-stopping side dish that embodies the essence of Thanksgiving. The sweet and savory flavors, combined with the crunch of pecans and the burst of pomegranate, create a delightful medley that will please all guests, regardless of dietary preferences. This dish not only adds a beautiful pop of color to your table but also offers a nutritious option that enhances the holiday meal. Celebrate the season with this easy-to-make recipe that will leave everyone asking for seconds!

Creamy Vegan Sweet Potato and Coconut Soup

Warm and comforting, this Creamy Vegan Sweet Potato and Coconut Soup is a delicious way to welcome the fall season at your Thanksgiving gathering. The natural sweetness of sweet potatoes is complemented by the richness of coconut milk and the warmth of spices, creating a velvety texture that is both satisfying and nourishing. This soup is perfect as a starter or even as a main dish alongside crusty gluten-free bread.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
2. Stir in the diced sweet potatoes, ginger, and cumin. Cook for about 2 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook until sweet potatoes are tender, about 15-20 minutes.
4. Remove the pot from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges if desired.

This Creamy Vegan Sweet Potato and Coconut Soup is a delightful addition to your Thanksgiving menu, offering warmth and comfort with each spoonful. The rich flavors and creamy texture create an inviting experience that will warm your guests’ hearts and bellies. Perfect as a starter or a light main dish, this soup highlights the seasonal ingredients and showcases the beauty of plant-based cooking. Your guests will appreciate the effort you put into crafting such a flavorful and nourishing dish, making it a memorable part of your holiday feast.

Vegan Cauliflower Mashed Potatoes

Light and fluffy, these Vegan Cauliflower Mashed Potatoes are a healthy twist on the classic Thanksgiving side dish. By replacing traditional potatoes with cauliflower, you reduce the carbs while still delivering a creamy, indulgent texture. This recipe is perfect for those looking to enjoy a lighter version of mashed potatoes without sacrificing flavor, making it a great complement to rich holiday dishes.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Fresh chives for garnish (optional)

Instructions:

1. In a large pot, bring salted water to a boil. Add cauliflower florets and cook until tender, about 10-12 minutes.
2. Drain the cauliflower and let it cool slightly. In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Return the cauliflower to the pot, and add almond milk, salt, pepper, and nutritional yeast (if using). Use a potato masher or immersion blender to mash until smooth and creamy.
4. Taste and adjust seasoning if needed. Serve warm, garnished with fresh chives if desired.

These Vegan Cauliflower Mashed Potatoes are a game-changer for your Thanksgiving feast. They provide the creamy comfort that everyone loves while being a lighter, healthier alternative. This dish allows you to indulge in the traditional flavors of the season without the heaviness of classic mashed potatoes. With their delicious flavor and creamy texture, they will surely impress your guests and might even become a new family favorite. Enjoy the deliciousness and celebrate the spirit of Thanksgiving with this wholesome, plant-based side!

Roasted Garlic and Herb Mashed Sweet Potatoes

These Roasted Garlic and Herb Mashed Sweet Potatoes bring a delicious twist to traditional mashed potatoes. The natural sweetness of the sweet potatoes is beautifully enhanced by the rich flavor of roasted garlic and the freshness of herbs. This dish is not only comforting but also packed with vitamins and nutrients, making it a wonderful addition to your Thanksgiving feast that everyone will love.

Ingredients:

• 2 lbs sweet potatoes, peeled and cubed
• 1 whole bulb of garlic
• 2 tablespoons olive oil
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, or until the cloves are soft and caramelized.
2. Meanwhile, place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. Squeeze the roasted garlic cloves out of their skins and add them to the sweet potatoes. Pour in almond milk, thyme, rosemary, salt, and pepper. Mash until smooth and creamy.
4. Taste and adjust seasoning as necessary. Serve warm, garnished with fresh parsley if desired.

Roasted Garlic and Herb Mashed Sweet Potatoes are a perfect side dish for your Thanksgiving table, offering a unique flavor profile that sets them apart from standard mashed potatoes. The natural sweetness of the sweet potatoes combined with the rich, buttery notes of roasted garlic creates an irresistible dish that pairs wonderfully with any main course. Not only is it a nutritious choice, but its vibrant color also adds visual appeal to your holiday spread. Enjoy the heartwarming comfort this dish brings as you gather with loved ones this Thanksgiving!

Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant Stuffed Bell Peppers filled with quinoa and black beans offer a colorful and nutritious option for your Thanksgiving meal. Bursting with flavor from spices and herbs, these peppers provide a hearty, satisfying main dish that showcases the bounty of fall produce. This recipe is not only vegan and gluten-free but also easy to prepare, making it a fantastic choice for holiday gatherings.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
2. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and liquid is absorbed. Fluff with a fork.
3. In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
4. Stuff each bell pepper with the quinoa mixture, packing it in firmly. Cover the dish with foil and bake for 25-30 minutes.
5. Remove the foil and bake for an additional 10 minutes to slightly brown the tops. Garnish with fresh cilantro before serving.

These Stuffed Bell Peppers with Quinoa and Black Beans are not only a feast for the eyes but also a deliciously hearty option for your Thanksgiving table. The combination of flavors and textures makes each bite satisfying, while the colorful peppers bring a festive touch to your meal. This dish allows you to celebrate the season’s harvest while providing a nutritious and fulfilling choice for all your guests. As you share this meal, you’ll create lasting memories and new traditions at your Thanksgiving gathering.

Vegan Chocolate Pumpkin Pie

Indulge your sweet tooth with this rich and creamy Vegan Chocolate Pumpkin Pie. This delightful dessert combines the classic flavors of pumpkin pie with a luscious chocolate filling, creating a unique and decadent treat for your Thanksgiving celebration. The gluten-free crust adds a crunchy texture that perfectly complements the creamy filling, making it a perfect finale to your holiday feast.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• 2 tablespoons cocoa powder
• 2 tablespoons coconut oil, melted
• 3 tablespoons maple syrup
• 1/4 teaspoon salt
• 2-3 tablespoons cold water (as needed)

For the filling:

• 1 cup canned pumpkin puree
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup maple syrup
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, cocoa powder, melted coconut oil, maple syrup, and salt. Mix until crumbly. Gradually add cold water until the dough holds together.
2. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling. Bake for 10-12 minutes, then let it cool.
3. In a large bowl, whisk together pumpkin puree, almond milk, maple syrup, cocoa powder, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and well combined.
4. Pour the filling into the cooled crust and smooth the top. Bake for 30-35 minutes, or until the filling is set and slightly firm to the touch.
5. Allow the pie to cool completely before slicing. Serve chilled or at room temperature.

This Vegan Chocolate Pumpkin Pie is a delightful twist on a classic Thanksgiving dessert that will leave your guests craving more. The combination of pumpkin and chocolate offers a unique flavor profile that is both indulgent and satisfying. With its rich, creamy texture and gluten-free crust, this pie is perfect for everyone at your holiday gathering, ensuring that no one has to miss out on dessert. Make this recipe part of your Thanksgiving tradition, and watch as it becomes a favorite among friends and family for years to come!

Vegan Stuffed Acorn Squash with Wild Rice

This stunning Vegan Stuffed Acorn Squash is a show-stopping centerpiece for your Thanksgiving table. Filled with a flavorful mixture of wild rice, cranberries, and nuts, this dish is not only visually appealing but also rich in nutrients and flavors. The combination of sweet and savory elements makes it a perfect dish to celebrate the harvest season while accommodating various dietary preferences.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/2 cup walnuts or pecans, chopped
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Olive oil for drizzling
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender.
2. In a skillet, heat a little olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
3. In a large bowl, combine the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped nuts, thyme, rosemary, salt, and pepper. Mix well.
4. Once the acorn squash is roasted, remove it from the oven. Spoon the wild rice mixture generously into each squash half.
5. Return the stuffed squashes to the oven and bake for an additional 10-15 minutes. Garnish with fresh parsley before serving.

Vegan Stuffed Acorn Squash with Wild Rice is a delightful and nutritious addition to your Thanksgiving meal. The sweet, roasted squash pairs beautifully with the hearty wild rice filling, creating a balanced dish that satisfies both the eyes and the palate. This recipe not only showcases the beauty of seasonal ingredients but also reflects the spirit of gratitude and abundance that defines the holiday. Your guests will be impressed by this elegant dish, making it a memorable part of your Thanksgiving celebration.

Vegan Green Bean Casserole with Mushroom Sauce

This Vegan Green Bean Casserole with Mushroom Sauce is a comforting twist on a classic holiday side dish. Made with fresh green beans and a rich, creamy mushroom sauce, this casserole is gluten-free and packed with flavor. Topped with crispy fried onions, it brings a delightful crunch to each bite, making it a must-have for your Thanksgiving spread.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 cup mushrooms, sliced (button or cremini)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk (or other plant-based milk)
• 2 tablespoons nutritional yeast
• 2 tablespoons gluten-free flour
• 1 teaspoon soy sauce or tamari
• Salt and pepper to taste
• 1 cup crispy fried onions (store-bought or homemade)

Instructions:

1. Preheat the oven to 350°F (175°C). Blanch the green beans in boiling water for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.
2. In a skillet, sauté diced onion and mushrooms over medium heat until softened, about 5-7 minutes. Add minced garlic and cook for another minute.
3. Sprinkle the gluten-free flour over the mushroom mixture and stir to combine. Slowly pour in the coconut milk, stirring continuously until the mixture thickens. Add nutritional yeast, soy sauce, salt, and pepper.
4. In a large mixing bowl, combine the blanched green beans with the mushroom sauce. Stir until well coated.
5. Transfer the mixture to a baking dish and top with crispy fried onions. Bake for 20-25 minutes, or until heated through and the onions are golden brown.

This Vegan Green Bean Casserole with Mushroom Sauce brings a comforting and nostalgic touch to your Thanksgiving feast. The creamy mushroom sauce combined with tender green beans creates a harmonious dish that captures the essence of the holiday. The addition of crispy fried onions adds a satisfying crunch, making each bite delightful. This casserole is not only a crowd-pleaser but also a perfect representation of how plant-based dishes can enhance your Thanksgiving table. Your guests will love this creamy, flavorful side that will surely become a new tradition!

Spiced Apple and Pear Crisp

This Spiced Apple and Pear Crisp is a delightful dessert that showcases the best of autumn fruits. Baked to perfection with a crumbly oat topping, this dessert is naturally sweetened and packed with warm spices that evoke the cozy feelings of Thanksgiving. Serve it warm with a scoop of dairy-free ice cream or coconut whipped cream for a truly indulgent treat.

Ingredients:

For the filling:

• 4 cups apples, peeled and sliced
• 2 cups pears, peeled and sliced
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon cornstarch

For the crisp topping:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup almond flour
• 1/3 cup coconut oil, melted
• 1/4 cup brown sugar or coconut sugar
• 1 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). In a large bowl, combine sliced apples and pears with maple syrup, lemon juice, cinnamon, nutmeg, and cornstarch. Mix well and transfer to a greased baking dish.
2. In another bowl, combine rolled oats, almond flour, melted coconut oil, brown sugar, cinnamon, and salt. Mix until crumbly.
3. Sprinkle the oat topping evenly over the fruit mixture in the baking dish.
4. Bake for 30-35 minutes, or until the fruit is bubbly and the topping is golden brown.
5. Let cool slightly before serving. Enjoy warm, topped with dairy-free ice cream or coconut whipped cream if desired.

The Spiced Apple and Pear Crisp is a delightful way to celebrate the flavors of fall during your Thanksgiving gathering. The combination of sweet apples and pears, enhanced by warm spices, creates a cozy dessert that evokes the spirit of the season. Topped with a crunchy oat crisp, this dish is a comforting finale to your holiday meal. Easy to prepare and deliciously satisfying, this dessert will leave your guests feeling warm and fulfilled. Share this recipe with loved ones, and it may become a cherished tradition for years to come!

Vegan Mashed Sweet Potatoes with Maple Cinnamon Drizzle

Creamy, velvety, and bursting with flavor, these Vegan Mashed Sweet Potatoes with Maple Cinnamon Drizzle are a perfect addition to your Thanksgiving spread. Sweet potatoes are a Thanksgiving classic, and this recipe elevates them with a hint of maple syrup and a touch of cinnamon, creating a deliciously comforting dish. Not only are these mashed sweet potatoes vegan and gluten-free, but they also offer a beautiful balance of sweetness and warmth, making them a hit with both adults and children alike.

Ingredients:

• 4 large sweet potatoes, peeled and diced
• 1/4 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons coconut oil or vegan butter

For the drizzle:

• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. Bring a large pot of salted water to a boil. Add the diced sweet potatoes and cook until tender, about 15-20 minutes. Drain and return to the pot.
2. Add almond milk, maple syrup, cinnamon, nutmeg, salt, pepper, and coconut oil to the pot. Mash the sweet potatoes until smooth and creamy. Adjust seasoning to taste.
3. In a small bowl, whisk together the maple syrup and cinnamon for the drizzle.
4. Serve the mashed sweet potatoes warm, drizzled with the maple cinnamon mixture.

These Vegan Mashed Sweet Potatoes with Maple Cinnamon Drizzle are a deliciously comforting side dish that will impress your guests and add warmth to your Thanksgiving table. The natural sweetness of the sweet potatoes pairs beautifully with the maple and cinnamon, making this dish a delightful experience for the senses. Rich in nutrients and flavor, these mashed sweet potatoes not only satisfy cravings but also embody the spirit of gratitude that defines the holiday. By incorporating this recipe into your feast, you’ll create lasting memories around the table, surrounded by loved ones enjoying the flavors of the season.

Vegan Pumpkin Soup with Coconut Cream

Warm, hearty, and full of flavor, this Vegan Pumpkin Soup with Coconut Cream is the epitome of autumn comfort food. Blending fresh pumpkin with spices like ginger and nutmeg creates a rich, velvety soup that is both nourishing and satisfying. Topped with a swirl of coconut cream, this soup is a delightful start to your Thanksgiving meal, highlighting seasonal ingredients and warming your heart on a chilly day.

Ingredients:

• 1 medium pumpkin, peeled and cubed (or 1 can of pumpkin puree)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable broth
• 1 can coconut milk
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a large pot, sauté the diced onion, minced garlic, and ginger over medium heat until fragrant and translucent, about 5 minutes.
2. Add the cubed pumpkin (or pumpkin puree) and vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk, nutmeg, cinnamon, salt, and pepper. Heat through.
4. Serve warm, garnished with a swirl of coconut cream and fresh herbs if desired.

This Vegan Pumpkin Soup with Coconut Cream is not just a starter; it’s an experience that encapsulates the warmth and richness of Thanksgiving. The creamy texture and aromatic spices create a luxurious soup that welcomes everyone to the table. The coconut cream adds a delightful twist, balancing the flavors while enhancing the visual appeal. Whether enjoyed as an appetizer or a light meal, this soup will leave a lasting impression on your guests, reminding everyone of the comfort and joy that this season brings. It’s a perfect way to embrace the spirit of gratitude and togetherness around your Thanksgiving table.

Vegan Chocolate Pecan Pie

Indulge in a decadent dessert with this Vegan Chocolate Pecan Pie. This twist on a traditional pecan pie features a rich chocolate filling, making it a must-have for your Thanksgiving feast. With a gluten-free crust and natural sweeteners, this pie offers a delightful balance of flavors and textures. It’s a perfect way to satisfy your sweet tooth while adhering to a vegan and gluten-free diet, allowing everyone to enjoy a slice of this holiday classic.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt

For the filling:

• 1 cup pecans, chopped
• 1/2 cup dairy-free chocolate chips
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms. Press the dough into a 9-inch pie dish evenly across the bottom and up the sides.
2. Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let cool.
3. In a saucepan over low heat, melt the dairy-free chocolate chips with almond milk, stirring until smooth. Stir in the maple syrup, cornstarch, vanilla extract, and salt until well combined.
4. Fold in the chopped pecans, then pour the mixture into the cooled pie crust.
5. Bake for an additional 25-30 minutes, or until the filling is set. Let it cool before slicing.

The Vegan Chocolate Pecan Pie is a luxurious dessert that perfectly complements your Thanksgiving celebration. With its rich chocolate flavor combined with the crunch of pecans, this pie is a delightful twist on the classic that everyone will enjoy. This recipe highlights how vegan and gluten-free desserts can be just as indulgent and satisfying as traditional ones, making it a perfect addition to your holiday feast. Serve it with a dollop of coconut whipped cream, and you’ll have a stunning finale to your Thanksgiving dinner that leaves everyone craving more. It’s a sweet reminder of the joy of sharing delicious food and creating cherished memories around the table.

Note: More recipes are coming soon!