50+ Delightful Thanksgiving Vegan Dinner Recipes for a Memorable Day

As Thanksgiving approaches, many of us start planning our festive menus filled with beloved traditional dishes. However, for those embracing a plant-based lifestyle or simply looking to introduce healthier options to their holiday gatherings, creating a memorable Thanksgiving dinner can feel like a daunting task.

Fear not! We’ve gathered over 50 mouthwatering vegan dinner recipes that celebrate the flavors of the season while ensuring that everyone at your table can enjoy a delicious and satisfying meal.

From hearty mains to vibrant sides and decadent desserts, these recipes are designed to bring joy and flavor to your holiday feast.

Whether you’re a seasoned vegan or just exploring plant-based options, you’ll find plenty of inspiration to create a Thanksgiving dinner that’s not only delicious but also nourishing and inclusive.

50+ Delightful Thanksgiving Vegan Dinner Recipes for a Memorable Day

With the abundance of delicious flavors, textures, and colors that plant-based cooking offers, your Thanksgiving dinner can be a culinary adventure rather than a challenge.

These 50+ vegan dinner recipes not only highlight seasonal ingredients but also celebrate the spirit of togetherness and gratitude that the holiday embodies.

By choosing to serve these delightful dishes, you create a warm and welcoming atmosphere for your loved ones, where everyone can gather around the table to share in the joy of good food and great company.

So, roll up your sleeves and prepare to impress your guests with a vegan feast that will leave them talking long after the last bite is savored.

Happy Thanksgiving, and enjoy the bounty of flavors this season has to offer!

Savory Stuffed Acorn Squash

This Savory Stuffed Acorn Squash is a beautiful centerpiece for your Thanksgiving table. The sweetness of the acorn squash pairs perfectly with a savory filling made of quinoa, cranberries, and nuts. This dish is not only visually stunning but also packed with nutrients, offering a satisfying combination of flavors and textures that will impress even the most discerning guests.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup celery, chopped
• 1 cup carrots, diced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until tender.
3. In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
4. In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, celery, and carrots until softened, about 5-7 minutes.
5. Stir in the cranberries, walnuts, thyme, and cinnamon. Cook for an additional 2 minutes.
6. Combine the quinoa with the sautéed vegetable mixture. Season with salt and pepper to taste.
7. Remove the acorn squash from the oven and fill each half with the quinoa mixture.
8. Return to the oven and bake for an additional 10 minutes. Serve warm.

This Savory Stuffed Acorn Squash brings together the comforting flavors of fall in a wholesome, vegan package. It serves as a delightful main course that appeals to everyone at the table. The combination of sweet and savory ingredients not only creates a festive dish but also adds a splash of color to your Thanksgiving spread. By incorporating this dish, you embrace the spirit of Thanksgiving—celebrating abundance and gratitude through plant-based ingredients.

Creamy Vegan Mushroom and Spinach Risotto

This Creamy Vegan Mushroom and Spinach Risotto is a luxurious, comforting dish that will warm your heart and soul this Thanksgiving. Rich in umami flavors from the mushrooms and creamy texture without any dairy, it’s a perfect side dish or main course. This risotto is easy to make and showcases seasonal ingredients, making it an ideal choice for a Thanksgiving feast.

Ingredients:

• 1 1/2 cups Arborio rice
• 5 cups vegetable broth
• 1 cup dry white wine (optional)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 3 cups fresh spinach
• 1 tablespoon nutritional yeast
• 1/4 cup vegan cream or coconut cream
• Salt and pepper to taste
• Olive oil
• Fresh parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it warm on low heat.
2. In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes.
3. Add the garlic and mushrooms to the skillet, cooking until the mushrooms are browned and tender, about 7 minutes.
4. Stir in the Arborio rice, toasting it for 2 minutes until it becomes slightly translucent.
5. Pour in the white wine (if using) and let it simmer until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Wait for each ladle of broth to be absorbed before adding the next. This process should take about 20-25 minutes.
7. Once the rice is creamy and al dente, stir in the spinach, nutritional yeast, and vegan cream. Season with salt and pepper to taste.
8. Remove from heat and let it sit for a couple of minutes before serving. Garnish with fresh parsley.

This Creamy Vegan Mushroom and Spinach Risotto elevates your Thanksgiving dinner with its rich flavors and creamy texture. It’s a dish that brings warmth and comfort, perfect for gathering with loved ones. The risotto not only showcases the beauty of simple ingredients but also highlights the versatility of vegan cooking. It serves as an ideal alternative to traditional creamy dishes, ensuring that all guests—vegan or not—will leave the table satisfied. Celebrate the spirit of Thanksgiving with this delicious risotto, which captures the essence of the season.

Maple Glazed Brussels Sprouts with Pomegranate Seeds

These Maple Glazed Brussels Sprouts with Pomegranate Seeds are a delightful addition to your Thanksgiving table. The sweet maple glaze complements the earthy flavors of the Brussels sprouts, while the pomegranate seeds add a burst of color and sweetness. This dish is not only vibrant and appealing but also packed with nutrients, making it a wholesome choice for your holiday meal.

Ingredients:

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

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
3. Spread the Brussels sprouts evenly on a baking sheet, cut side down.
4. Roast in the oven for 20-25 minutes until caramelized and tender, stirring halfway through.
5. Once done, remove from the oven and let cool slightly. Sprinkle with pomegranate seeds and chopped pecans (if using) before serving.

These Maple Glazed Brussels Sprouts with Pomegranate Seeds are a beautiful and delicious way to embrace the flavors of the season. Their vibrant colors and unique combination of flavors make them a standout dish at any Thanksgiving gathering. Not only do they look stunning on the plate, but they also provide a delightful contrast to the richer dishes commonly served during the holiday. This recipe embodies the spirit of Thanksgiving by celebrating nature’s bounty, ensuring that your meal is both nourishing and festive. With their sweet and savory balance, these Brussels sprouts will undoubtedly become a cherished tradition at your Thanksgiving dinner.

Spiced Sweet Potato and Black Bean Chili

This Spiced Sweet Potato and Black Bean Chili is a hearty, warming dish that showcases the vibrant flavors of fall. Packed with protein and fiber from black beans and sweet potatoes, this chili is both nutritious and satisfying. The combination of spices creates a rich, comforting flavor profile that will be a hit at your Thanksgiving gathering, offering a delightful alternative to traditional meat-based dishes.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Avocado slices for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the diced sweet potatoes, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 25-30 minutes until the sweet potatoes are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro and avocado slices if desired.

This Spiced Sweet Potato and Black Bean Chili not only warms the soul but also nourishes the body with wholesome ingredients. It’s a filling dish that offers a beautiful blend of flavors and textures, making it an ideal centerpiece for a Thanksgiving table. The vibrant colors of the chili reflect the beauty of autumn, while the spices evoke warmth and comfort. By serving this chili, you create an inclusive dining experience that caters to all dietary preferences, ensuring that everyone at your table can indulge in a hearty, delicious meal that celebrates the spirit of Thanksgiving.

Lentil Loaf with Mushroom Gravy

This Lentil Loaf with Mushroom Gravy is a plant-based twist on a classic comfort food, perfect for Thanksgiving. The lentils provide a meaty texture and are combined with vegetables and spices for a flavor-packed dish. Topped with a rich, savory mushroom gravy, this lentil loaf is not only satisfying but also beautifully presented, making it an excellent main course for your holiday feast.

Ingredients:

For the Lentil Loaf:

• 1 cup green or brown lentils, rinsed
• 2 1/2 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 celery stalk, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup breadcrumbs (gluten-free if desired)
• Salt and pepper to taste

For the Mushroom Gravy:

• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain any excess liquid.
3. In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 5-7 minutes. Stir in thyme, oregano, salt, and pepper.
4. In a large bowl, combine cooked lentils, sautéed vegetables, and breadcrumbs. Mix until well combined. Transfer the mixture to a loaf pan and press down firmly.
5. Bake in the preheated oven for 30-35 minutes until firm and golden on top.
6. For the mushroom gravy, heat olive oil in a skillet. Sauté the mushrooms and garlic until browned, about 5 minutes. Add soy sauce and vegetable broth, bringing to a simmer. Stir in cornstarch mixture if you prefer a thicker gravy. Cook until thickened.
7. Remove the lentil loaf from the oven and let it cool for a few minutes before slicing. Serve with mushroom gravy.

This Lentil Loaf with Mushroom Gravy is a show-stopping dish that embodies the essence of Thanksgiving—comfort, warmth, and togetherness. It serves as a delicious alternative to meatloaf, allowing everyone at your table to enjoy a hearty, flavorful meal. The combination of lentils and vegetables offers a nutritious profile while the savory mushroom gravy elevates the dish to new heights. As your guests savor each bite, they’ll appreciate the care and creativity behind this vegan delight, making it a memorable addition to your holiday celebration.

Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing

This Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing is a colorful and nutritious dish that adds freshness and flavor to your Thanksgiving table. Combining roasted seasonal vegetables with protein-rich quinoa, this salad is not only filling but also visually appealing. The creamy lemon-tahini dressing brings all the elements together, creating a delightful balance of textures and flavors that everyone will love.

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups mixed seasonal vegetables (such as bell peppers, zucchini, and carrots), chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2-3 tablespoons water (to thin, as needed)
• Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until the quinoa is cooked and fluffy. Set aside.
3. On a baking sheet, toss the mixed vegetables with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
4. For the dressing, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Gradually add water until the desired consistency is reached.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and fresh parsley. Drizzle with lemon-tahini dressing and toss to coat.
6. Serve warm or at room temperature.

This Roasted Vegetable and Quinoa Salad with Lemon-Tahini Dressing is a vibrant addition to your Thanksgiving feast, showcasing the beauty of seasonal produce. The combination of roasted vegetables and quinoa not only creates a nourishing dish but also adds a splash of color to your table. The creamy lemon-tahini dressing brings a delightful tang that complements the earthiness of the vegetables beautifully. This salad is perfect as a main dish or a side, ensuring that your holiday meal is wholesome, satisfying, and inclusive. By serving this recipe, you embrace the spirit of Thanksgiving—celebrating the harvest and sharing nourishing food with loved ones.

Maple-Glazed Brussels Sprouts with Pecans

These Maple-Glazed Brussels Sprouts with Pecans are a sweet and savory dish that will impress your guests at Thanksgiving. Roasting the Brussels sprouts enhances their natural flavors, while the maple glaze adds a delightful sweetness. Topped with crunchy pecans, this dish offers a wonderful texture contrast and is packed with nutrients. It’s an excellent side dish that complements any main course and brings a touch of elegance to your holiday table.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 cup maple syrup
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 1/2 cup pecans, roughly chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. Remove from the oven and immediately sprinkle the chopped pecans over the hot Brussels sprouts. Toss gently to combine.
5. Serve warm as a delicious side dish.

These Maple-Glazed Brussels Sprouts with Pecans are a must-have at any Thanksgiving feast. The combination of sweet and savory flavors, along with the delightful crunch of pecans, creates a dish that everyone will love. This recipe not only celebrates seasonal ingredients but also offers a visually stunning addition to your table. Each bite bursts with flavor, making it a standout side dish that enhances the festive atmosphere. By including this dish, you provide a nutritious and delicious option that embodies the spirit of Thanksgiving, reminding everyone to appreciate the simple pleasures of good food and togetherness.

Creamy Vegan Mushroom Risotto

This Creamy Vegan Mushroom Risotto is a rich and comforting dish that is perfect for Thanksgiving. Made with Arborio rice and infused with earthy mushrooms, this risotto has a luscious, creamy texture that will leave your guests feeling satisfied. The subtle flavors of garlic and herbs elevate this dish, making it a gourmet option for your holiday table. It’s a great way to showcase the beauty of seasonal ingredients while keeping it plant-based.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (cremini or button mushrooms work well)
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup nutritional yeast
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Stir in the sliced mushrooms and cook until they are softened and browned, about 5-7 minutes.
3. Add the Arborio rice, stirring to coat the grains in the oil. Toast for 1-2 minutes until slightly translucent.
4. If using, pour in the white wine and let it simmer until mostly absorbed.
5. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the dried thyme, salt, pepper, and nutritional yeast. Adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

This Creamy Vegan Mushroom Risotto is a comforting and elegant dish that adds a touch of sophistication to your Thanksgiving meal. The creamy texture, enhanced by the earthy flavor of mushrooms, creates a luxurious experience that will impress your guests. This risotto is not only a delightful main course but also a perfect dish for sharing, allowing everyone to enjoy the flavors of the season. The combination of simple ingredients transforms into a culinary masterpiece that embodies the spirit of gratitude and togetherness during the holiday season.

Vegan Stuffed Acorn Squash with Wild Rice and Cranberries

This Vegan Stuffed Acorn Squash with Wild Rice and Cranberries is a stunning centerpiece for your Thanksgiving table. The sweet, nutty flavor of acorn squash pairs beautifully with the savory filling of wild rice, herbs, and tart cranberries. This dish not only provides a beautiful presentation but also offers a delightful mix of flavors and textures, making it a satisfying and healthy option for your holiday feast.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, rinsed
• 3 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the halved acorn squashes cut-side up on a baking sheet. Brush lightly with olive oil and sprinkle with salt. Roast in the preheated oven for 30-35 minutes until tender.
3. In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.
4. In a skillet, sauté onion and garlic in olive oil until translucent. Add the mushrooms and cook until softened. Stir in the cranberries, walnuts, sage, thyme, salt, and pepper.
5. Once the wild rice is cooked, add it to the skillet and mix well. Taste and adjust seasoning as needed.
6. Stuff the roasted acorn squash halves with the wild rice mixture, pressing down gently to pack it in. Return to the oven and bake for an additional 10-15 minutes.
7. Serve hot, garnished with fresh parsley.

This Vegan Stuffed Acorn Squash with Wild Rice and Cranberries is a beautiful and delicious dish that encapsulates the essence of Thanksgiving. The combination of sweet squash, hearty wild rice, and tangy cranberries creates a perfect harmony of flavors that will delight your guests. Not only is it visually appealing, but it also provides a healthy, nutritious option that celebrates the harvest season. By serving this dish, you highlight the beauty of plant-based cooking while ensuring that everyone at your table can enjoy a satisfying and memorable meal that honors the spirit of gratitude and celebration.

Spiced Lentil and Sweet Potato Shepherd’s Pie

This Spiced Lentil and Sweet Potato Shepherd’s Pie is a heartwarming and nourishing dish that will please everyone at your Thanksgiving table. The filling features protein-packed lentils and hearty vegetables, seasoned with warm spices that evoke the flavors of the season. Topped with creamy mashed sweet potatoes, this dish not only provides comfort but also adds a beautiful pop of color to your meal. It’s a fantastic way to celebrate the holiday with a dish that is both wholesome and satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup cooked lentils (green or brown)
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup frozen peas

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Boil the diced sweet potatoes in a pot of salted water until tender, about 15-20 minutes. Drain and mash with a fork, adding salt and pepper to taste.
3. In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes. Stir in garlic and cook for an additional minute.
4. Add the cooked lentils, vegetable broth, thyme, smoked paprika, cumin, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld. Stir in the frozen peas and cook for another 2 minutes.
5. Transfer the lentil mixture to a baking dish and spread the mashed sweet potatoes on top, smoothing them out evenly.
6. Bake in the preheated oven for 25-30 minutes until heated through and the top is slightly golden.
7. Serve warm and enjoy!

This Spiced Lentil and Sweet Potato Shepherd’s Pie is not just a meal; it’s an experience that brings warmth and comfort to your Thanksgiving gathering. The combination of spiced lentils and creamy sweet potatoes creates a rich tapestry of flavors that captures the essence of the holiday season. This dish is not only filling but also nutritious, making it an ideal centerpiece for a plant-based Thanksgiving. By sharing this shepherd’s pie, you invite everyone to indulge in a hearty, wholesome dish that celebrates the bounty of autumn and fosters a sense of togetherness.

Savory Vegan Pumpkin Risotto

This Savory Vegan Pumpkin Risotto is a creamy, comforting dish that embodies the flavors of fall. The sweetness of pumpkin pairs beautifully with the nuttiness of Arborio rice, creating a delightful and creamy texture. Infused with vegetable broth, fresh herbs, and a hint of nutritional yeast, this risotto is a decadent vegan option that will impress your guests. It’s perfect for Thanksgiving, providing a rich and satisfying alternative to traditional dishes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup white wine (optional)
• 1 teaspoon dried sage
• 1 teaspoon thyme
• Salt and pepper to taste
• 1/2 cup nutritional yeast
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Stir in the Arborio rice and toast for 1-2 minutes until slightly translucent.
3. If using, pour in the white wine and let it simmer until mostly absorbed.
4. Begin adding the warmed vegetable broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Once the rice is cooked, stir in the pumpkin puree, sage, thyme, salt, pepper, and nutritional yeast. Adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley.

This Savory Vegan Pumpkin Risotto is a beautiful way to highlight the flavors of the season during your Thanksgiving feast. The creamy texture combined with the rich, earthy taste of pumpkin makes it an inviting dish that celebrates autumn’s bounty. With its bright colors and comforting flavors, this risotto will be a centerpiece that adds warmth to your table. By sharing this dish, you not only provide a delicious meal but also create lasting memories around the holiday table, encouraging conversations and gratitude for the shared experience.

Vegan Cornbread Stuffing with Sage and Cranberries

This Vegan Cornbread Stuffing with Sage and Cranberries is a festive and flavorful side dish that elevates any Thanksgiving meal. Made with homemade or store-bought cornbread, this stuffing is infused with aromatic herbs, sweet cranberries, and earthy vegetables. The combination of textures and flavors makes it a delicious complement to your holiday spread. This stuffing captures the essence of Thanksgiving and is sure to become a beloved family tradition.

Ingredients:

• 1 batch of vegan cornbread (store-bought or homemade), crumbled
• 1 tablespoon olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup vegetable broth
• 1/2 cup dried cranberries
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and celery, cooking until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
3. In a large bowl, combine the crumbled cornbread, sautéed vegetables, sage, thyme, salt, pepper, vegetable broth, and dried cranberries. Mix until well combined. The mixture should be moist but not soggy.
4. Transfer the stuffing to a greased baking dish and cover with foil. Bake for 25 minutes.
5. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and crispy.
6. Serve warm, garnished with fresh parsley.

This Vegan Cornbread Stuffing with Sage and Cranberries is a delightful addition to your Thanksgiving spread that offers both flavor and texture. The sweetness of the cranberries combined with the savory herbs creates a balance that is truly satisfying. This dish is not just a side; it embodies the spirit of Thanksgiving, bringing together family and friends to share in the joy of good food. By including this stuffing in your holiday meal, you offer a traditional favorite that is both comforting and nourishing, celebrating the season’s abundance while ensuring that everyone at your table feels included and cherished.

Maple-Glazed Roasted Brussels Sprouts with Pecans

These Maple-Glazed Roasted Brussels Sprouts with Pecans are a delightful side dish that adds a touch of elegance to your Thanksgiving table. The slight bitterness of roasted Brussels sprouts is perfectly balanced by the sweetness of maple syrup, while the pecans provide a delightful crunch. This dish not only looks beautiful but also brings a medley of flavors that complement traditional Thanksgiving fare beautifully. Easy to prepare and packed with nutrients, this recipe is sure to impress your guests and make your meal feel extra special.

Ingredients:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they are caramelized and tender.
5. In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts to toast them lightly.
6. If desired, drizzle with balsamic vinegar before serving.

These Maple-Glazed Roasted Brussels Sprouts with Pecans are more than just a side dish; they are a celebration of the flavors of fall. The sweet maple glaze enhances the natural earthiness of the Brussels sprouts, while the toasted pecans add a satisfying crunch and nutty richness. This dish is not only visually appealing, but it also provides a balance of flavors and textures that will delight your taste buds. By incorporating this vibrant and delicious recipe into your Thanksgiving dinner, you create an opportunity for your loved ones to savor the beauty of seasonal produce while sharing moments of gratitude and togetherness around the table.

Vegan Mushroom Stroganoff

This Vegan Mushroom Stroganoff is a creamy, savory dish that brings comfort and warmth to your Thanksgiving dinner. Made with a medley of mushrooms and a rich cashew cream sauce, this stroganoff is both indulgent and satisfying. Served over your favorite pasta or rice, it creates a hearty main course that rivals traditional meat-based options. This recipe highlights the versatility of mushrooms, making it a perfect addition to a plant-based Thanksgiving feast that everyone will love.

Ingredients:

• 8 ounces mushrooms (cremini, shiitake, or a mix), sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup raw cashews, soaked for 4 hours and drained
• 1/2 cup almond milk (or any plant-based milk)
• Cooked pasta or rice for serving
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion is translucent, about 5 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes until they are browned and tender.
3. Stir in the vegetable broth, soy sauce, thyme, paprika, salt, and pepper. Simmer for 5 minutes to combine the flavors.
4. In a blender, combine the soaked cashews and almond milk. Blend until smooth and creamy.
5. Pour the cashew cream into the skillet, stirring to combine with the mushroom mixture. Cook for an additional 3-5 minutes until heated through.
6. Serve over cooked pasta or rice, garnished with fresh parsley.

This Vegan Mushroom Stroganoff is a wonderful way to introduce rich, comforting flavors into your Thanksgiving celebration. The creamy cashew sauce beautifully complements the earthy mushrooms, creating a dish that is both hearty and satisfying. It offers a delightful alternative to traditional meat dishes, ensuring that everyone at your table can enjoy a delicious and filling meal. By serving this stroganoff, you not only provide a nourishing main course but also foster a spirit of inclusivity and gratitude, allowing your guests to indulge in a comforting and flavorful experience together.

Quinoa and Roasted Vegetable Salad with Citrus Dressing

This Quinoa and Roasted Vegetable Salad with Citrus Dressing is a colorful and nutritious dish that brings freshness and vibrancy to your Thanksgiving spread. The combination of protein-rich quinoa and a variety of seasonal roasted vegetables creates a delightful medley of flavors and textures. The zesty citrus dressing adds a bright finish, elevating the entire dish. This salad is not only visually stunning but also packed with nutrients, making it a perfect addition to your holiday feast.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth (or water)
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• For the dressing:
  • Juice of 1 orange
  • Juice of 1 lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. On a baking sheet, toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until the vegetables are tender and caramelized.
3. While the vegetables are roasting, cook the quinoa. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit for 5 minutes.
4. In a small bowl, whisk together the orange juice, lemon juice, maple syrup, olive oil, salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle the citrus dressing over the salad and toss gently to combine.
6. Serve warm or at room temperature.

This Quinoa and Roasted Vegetable Salad with Citrus Dressing is a refreshing and healthy option for your Thanksgiving meal. The combination of roasted vegetables and fluffy quinoa creates a satisfying dish that is both flavorful and nourishing. The bright citrus dressing not only adds a burst of flavor but also enhances the colors and presentation of the salad, making it an eye-catching centerpiece. By incorporating this vibrant salad into your Thanksgiving spread, you encourage everyone to enjoy the abundance of seasonal produce and celebrate the spirit of gratitude and health during the holiday season.

Note: More recipes are coming soon!