50+ Delicious Thanksgiving Vegan Recipes for a Festive Feast

As Thanksgiving approaches, the air fills with the delightful aromas of seasonal spices, roasting vegetables, and comforting baked goods.

For those embracing a plant-based lifestyle, the challenge of creating a festive, satisfying meal can feel daunting.

However, Thanksgiving offers a wonderful opportunity to celebrate the abundance of fall produce and culinary creativity.

In this article, we’ve curated a collection of 50+ Thanksgiving vegan recipes that will not only impress your guests but also fill your table with color, flavor, and nutrition.

From hearty main dishes to decadent desserts, each recipe is crafted to bring warmth and joy to your holiday gathering.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based options into your feast, these recipes will inspire you to create a memorable Thanksgiving experience.

50+ Delicious Thanksgiving Vegan Recipes for a Festive Feast

Thanksgiving is a time to come together, share gratitude, and enjoy delicious food with loved ones.

By incorporating these 50+ Thanksgiving vegan recipes into your holiday meal, you’re not only offering a diverse range of flavors and textures but also creating a more inclusive environment for all your guests.

Whether you’re serving classic dishes with a vegan twist or introducing new flavors and ingredients, these recipes ensure that everyone can enjoy the celebration.

Embrace the spirit of Thanksgiving with compassion and creativity, and let these plant-based delights be a highlight of your holiday festivities.

Happy cooking, and may your Thanksgiving be filled with warmth, love, and plenty of delicious food!

Vegan Mushroom and Walnut Stuffing

This hearty Vegan Mushroom and Walnut Stuffing is a perfect addition to your Thanksgiving table. Bursting with savory flavors from fresh herbs and umami-rich mushrooms, it’s packed with protein from walnuts and makes a satisfying side dish. It’s a delightful way to celebrate the holiday season while keeping your meal plant-based.

Ingredients:

1 loaf of crusty bread, cubed (about 10 cups)
1 cup walnuts, chopped

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced

2 cups mushrooms, chopped (button or cremini)
1 cup celery, diced
1 teaspoon dried sage

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt

1/4 teaspoon black pepper
1 1/2 cups vegetable broth
Fresh parsley, chopped (for garnish)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Bread: Spread the cubed bread on a baking sheet and toast it in the oven for about 10-15 minutes, until golden brown. This helps it absorb the flavors of the stuffing.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 5 minutes). Add the mushrooms and celery, cooking until the mushrooms are browned and the celery is tender.
Mix in Seasonings: Stir in the sage, thyme, rosemary, salt, and pepper, cooking for another minute until fragrant.
Combine Ingredients: In a large mixing bowl, combine the toasted bread, sautéed vegetables, chopped walnuts, and vegetable broth. Mix until the bread is well-coated and the stuffing is moist but not soggy.

Bake the Stuffing: Transfer the mixture to a greased baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until golden on top.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

This Vegan Mushroom and Walnut Stuffing is a wonderful alternative to traditional stuffing, offering a depth of flavor that will impress your guests. Its hearty texture and savory profile complement roasted vegetables and cranberry sauce beautifully, making it a staple at your Thanksgiving celebration. Plus, it’s easy to make ahead of time, allowing you to enjoy more time with your loved ones.

Maple Glazed Roasted Brussels Sprouts

These Maple Glazed Roasted Brussels Sprouts are a sweet and savory side dish that perfectly balances the richness of Thanksgiving fare. Tossed in a delicious maple syrup and balsamic vinegar glaze, they are roasted to caramelized perfection. This dish not only brings color to your table but also a burst of flavor that will have everyone reaching for seconds.

Ingredients:

1.5 pounds Brussels sprouts, trimmed and halved

3 tablespoons olive oil
3 tablespoons maple syrup
2 tablespoons balsamic vinegar

1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 cup pecans or walnuts, chopped (optional)

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Sprouts: In a large bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, garlic powder, salt, and pepper. Toss well to coat all the sprouts evenly.
Arrange on Baking Sheet: Spread the coated Brussels sprouts in a single layer on a baking sheet, cut side down for optimal caramelization.
Roast the Sprouts: Roast in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and caramelized.

Add Nuts: In the last 5 minutes of roasting, sprinkle the chopped nuts over the Brussels sprouts to toast them lightly.
Serve: Remove from the oven and transfer to a serving dish. Drizzle with extra maple syrup if desired.

These Maple Glazed Roasted Brussels Sprouts bring a delightful twist to your Thanksgiving feast, combining the earthy flavor of Brussels sprouts with the sweetness of maple. This dish is not only visually appealing but also nutrient-rich, making it a perfect complement to any holiday meal. Your guests will love this simple yet elegant addition to the table, ensuring that it becomes a favorite for years to come.

Vegan Pumpkin Pie

No Thanksgiving feast is complete without dessert, and this Vegan Pumpkin Pie is the perfect way to end your meal. Creamy, spiced, and utterly delicious, this pie features a homemade crust and a smooth pumpkin filling made with coconut milk and warm spices. It’s a dairy-free delight that everyone will enjoy, regardless of dietary preferences.

Ingredients for the Crust:

1 1/2 cups all-purpose flour

1/4 teaspoon salt
1/4 cup coconut oil, solid (not melted)
3-4 tablespoons ice water

Ingredients for the Filling:

1 can (15 oz) pumpkin puree
1 can (13.5 oz) coconut milk

3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

1/4 teaspoon salt
1/4 teaspoon ground cloves
1 tablespoon cornstarch

Instructions:

Make the Crust: In a mixing bowl, combine flour and salt. Add solid coconut oil and mix until crumbly. Gradually add ice water, one tablespoon at a time, until the dough comes together. Press into a 9-inch pie dish and chill for 30 minutes.
Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Filling: In a large bowl, whisk together pumpkin puree, coconut milk, brown sugar, maple syrup, vanilla extract, spices, and cornstarch until smooth.
Assemble the Pie: Pour the filling into the chilled pie crust and spread evenly.
Bake the Pie: Bake for 50-60 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The edges may crack slightly, which is normal.

Cool and Serve: Allow the pie to cool at room temperature for a few hours. Serve with coconut whipped cream if desired.

This Vegan Pumpkin Pie is not just a dessert; it’s a symbol of the holiday season. Its rich flavor and creamy texture will satisfy both vegans and non-vegans alike. With the perfect balance of sweetness and spice, it’s an indulgent way to finish your Thanksgiving meal. Enjoying a slice of this pie surrounded by family and friends is sure to create lasting memories of gratitude and joy.

Vegan Lentil and Sweet Potato Shepherd’s Pie

This Vegan Lentil and Sweet Potato Shepherd’s Pie is a comforting and hearty dish that makes for a perfect centerpiece at your Thanksgiving feast. Packed with protein-rich lentils and topped with creamy mashed sweet potatoes, this dish is not only satisfying but also rich in flavors. It’s a delightful way to enjoy classic comfort food in a plant-based style.

Ingredients:

For the Filling:

1 cup green or brown lentils, rinsed

2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced

2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika

1 tablespoon tomato paste
Salt and pepper to taste

For the Sweet Potato Topping:

2 large sweet potatoes, peeled and cubed
1/4 cup coconut milk
2 tablespoons vegan butter or olive oil

Salt and pepper to taste

Instructions:

Cook the Lentils: In a medium pot, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25 minutes until tender. Drain any excess liquid.

Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened (about 5-7 minutes). Stir in garlic, thyme, rosemary, smoked paprika, and tomato paste, cooking for another minute.
Combine Filling Ingredients: Add the cooked lentils to the skillet, mixing well to combine. Season with salt and pepper to taste. Transfer the mixture to a greased baking dish.
Prepare the Sweet Potato Topping: In a pot, boil the sweet potatoes until fork-tender (about 15 minutes). Drain and mash with coconut milk, vegan butter, salt, and pepper until smooth.

Assemble the Pie: Spread the mashed sweet potatoes evenly over the lentil filling in the baking dish.
Bake the Pie: Bake in a preheated oven at 400°F (200°C) for about 25 minutes, until the top is slightly golden.
Serve: Let cool slightly before serving.

This Vegan Lentil and Sweet Potato Shepherd’s Pie is not just a meal; it’s a warm hug in a dish. The layers of flavor from the lentils and vegetables paired with the creamy sweet potato topping create a delightful combination that everyone will love. This recipe is perfect for making ahead of time and simply reheating, allowing you to spend more quality time with your loved ones during the holidays.

Vegan Green Bean Casserole

This Vegan Green Bean Casserole is a delightful twist on the traditional holiday dish. It features fresh green beans combined with a creamy mushroom sauce and topped with crispy fried onions. This dish not only looks festive but also brings together the nostalgic flavors of Thanksgiving in a plant-based version that everyone can enjoy.

Ingredients:

1 pound fresh green beans, trimmed
1 cup mushrooms, sliced
1 medium onion, diced

2 cloves garlic, minced
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons all-purpose flour

1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1/2 teaspoon salt

1/4 teaspoon black pepper
1 cup crispy fried onions (store-bought or homemade)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Blanch the Green Beans: In a large pot of boiling water, blanch the green beans for about 3-4 minutes until bright green. Drain and set aside.
Prepare the Mushroom Sauce: In a skillet, heat a little olive oil over medium heat. Sauté the onions until translucent, then add garlic and mushrooms, cooking until the mushrooms are tender.

Make the Creamy Sauce: Sprinkle the flour over the mushrooms, stirring to combine. Slowly whisk in the almond milk, soy sauce, thyme, salt, and pepper. Cook until the sauce thickens (about 5 minutes).
Combine Ingredients: In a large bowl, combine the blanched green beans with the mushroom sauce. Mix until the beans are well-coated.
Bake the Casserole: Pour the mixture into a greased baking dish. Bake for 20 minutes, then sprinkle the crispy fried onions on top and bake for an additional 10 minutes until golden brown.

Serve: Let cool slightly before serving.

This Vegan Green Bean Casserole is sure to impress both vegans and non-vegans alike with its rich flavors and creamy texture. It’s a beautiful dish that brings a sense of nostalgia to the Thanksgiving table while being entirely plant-based. The crispy topping adds a delightful crunch, making this casserole a favorite side dish that will keep everyone coming back for more.

Vegan Cranberry Sauce with Orange Zest

This Vegan Cranberry Sauce with Orange Zest is a fresh and tangy side dish that perfectly balances the rich flavors of a Thanksgiving feast. It’s made with simple ingredients and can be prepared in just 20 minutes. The addition of orange zest elevates this classic condiment, making it a vibrant and flavorful accompaniment to your holiday meal.

Ingredients:

12 ounces fresh cranberries (about 3 cups)
1 cup orange juice (freshly squeezed is best)

1/2 cup maple syrup or agave nectar (adjust to taste)
Zest of 1 orange
1/2 teaspoon cinnamon (optional)

1/4 teaspoon salt

Instructions:

Prepare the Cranberries: Rinse the cranberries under cold water and remove any stems or soft berries.

Cook the Sauce: In a medium saucepan, combine cranberries, orange juice, maple syrup, orange zest, cinnamon (if using), and salt. Bring to a boil over medium heat.
Simmer: Reduce heat and let the mixture simmer for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
Cool: Remove from heat and allow the sauce to cool slightly before transferring it to a serving dish.

Chill (Optional): For best flavor, refrigerate for at least an hour before serving to let the flavors meld.

This Vegan Cranberry Sauce with Orange Zest adds a burst of brightness to your Thanksgiving spread. It’s sweet, tart, and aromatic, making it the perfect complement to savory dishes like stuffing and roasted vegetables. Not only is it easy to make, but it can also be prepared ahead of time, allowing you to focus on other aspects of your holiday meal. Your guests will appreciate the homemade touch of this vibrant sauce, enhancing their dining experience.

Vegan Stuffed Acorn Squash

This Vegan Stuffed Acorn Squash is a stunning centerpiece for your Thanksgiving table. The acorn squash halves are roasted to perfection and filled with a savory mixture of quinoa, cranberries, pecans, and spices. Not only is it visually appealing, but it’s also packed with nutrients, making it a delicious and wholesome addition to your holiday spread.

Ingredients:

2 medium acorn squashes, halved and seeds removed
1 cup cooked quinoa

1/2 cup dried cranberries
1/2 cup pecans, chopped
1 small onion, diced

2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme

1/2 teaspoon cinnamon
Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish (optional)

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-35 minutes, until tender.
Sauté the Filling: In a skillet, heat a little olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in the cooked quinoa, cranberries, pecans, sage, thyme, cinnamon, salt, and pepper. Cook for an additional 5 minutes to combine the flavors.
Stuff the Squash: Remove the roasted squash from the oven and fill each half generously with the quinoa mixture.
Bake Again: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
Serve: Garnish with fresh parsley if desired.

This Vegan Stuffed Acorn Squash is not only a feast for the eyes but also a hearty and fulfilling dish that showcases the flavors of fall. The combination of sweet cranberries, crunchy pecans, and aromatic spices creates a delightful balance that will leave your guests wanting more. This dish can easily be prepared ahead of time, making it a stress-free addition to your Thanksgiving menu.

Vegan Pumpkin Soup

This Vegan Pumpkin Soup is a creamy, flavorful dish that perfectly captures the essence of autumn. It features roasted pumpkin blended with aromatic spices and coconut milk for a rich, velvety texture. This warm and comforting soup is ideal as a starter for your Thanksgiving meal, inviting your guests to indulge in the flavors of the season.

Ingredients:

4 cups pumpkin puree (fresh or canned)
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) coconut milk
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon nutmeg
Salt and pepper to taste
Pumpkin seeds for garnish (optional)

Instructions:

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 5 minutes).
Add the Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, cumin, coriander, nutmeg, salt, and pepper. Bring to a simmer and cook for about 15 minutes, allowing the flavors to meld.
Blend the Soup: Remove the pot from heat and stir in the coconut milk. Use an immersion blender or transfer the soup to a blender to puree until smooth.
Reheat and Serve: Return the blended soup to the pot to heat through if necessary. Adjust seasoning to taste. Serve warm, garnished with pumpkin seeds if desired.

This Vegan Pumpkin Soup is a warm, comforting dish that embodies the spirit of Thanksgiving. The combination of spices and creamy coconut milk creates a rich and satisfying experience that will delight your guests. This soup is not only easy to make but also a wonderful way to kick off your holiday feast, warming hearts and bellies alike.

Vegan Chocolate Pecan Pie

This Vegan Chocolate Pecan Pie is a decadent dessert that will be the highlight of your Thanksgiving dinner. Combining rich chocolate with crunchy pecans in a flaky crust, this pie is both indulgent and satisfying. It’s a delightful way to end your holiday meal, providing a sweet note that will leave your guests raving.

Ingredients:

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup vegan butter, cold and cubed
1/4 teaspoon salt
4-5 tablespoons ice water

For the Filling:

1 cup maple syrup
1/4 cup almond butter or peanut butter
1/4 cup coconut milk
1 teaspoon vanilla extract
1/2 cup vegan chocolate chips
1 cup pecans, chopped
Pinch of salt

Instructions:

Prepare the Crust: In a large bowl, mix flour and salt. Cut in vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Press into a 9-inch pie pan and refrigerate for 30 minutes.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Make the Filling: In a saucepan over low heat, combine maple syrup, almond butter, coconut milk, and vanilla extract, stirring until smooth. Remove from heat and stir in chocolate chips, chopped pecans, and a pinch of salt.
Assemble the Pie: Pour the chocolate pecan filling into the prepared crust, spreading it evenly.
Bake the Pie: Bake for 30-35 minutes, until the filling is set and the edges are slightly puffed. Let cool before slicing.
Serve: Serve warm or at room temperature.

This Vegan Chocolate Pecan Pie is a show-stopping dessert that combines the richness of chocolate with the nutty crunch of pecans, creating a harmonious blend of flavors and textures. It’s an irresistible ending to your Thanksgiving feast that will satisfy even the most discerning sweet tooth. This pie is sure to become a cherished tradition in your holiday celebrations, proving that vegan desserts can be indulgent and delicious.

Vegan Green Bean Casserole

This Vegan Green Bean Casserole is a delightful twist on the classic holiday dish. Made with fresh green beans, a creamy mushroom sauce, and topped with crispy fried onions, this dish captures the essence of Thanksgiving while being completely plant-based. It’s a comforting and hearty side that complements any holiday meal, providing a burst of flavor and texture.

Ingredients:

1 pound fresh green beans, trimmed and cut into 2-inch pieces
1 cup sliced mushrooms (cremini or button)
1 small onion, chopped
2 cloves garlic, minced
1 cup vegetable broth
1 cup unsweetened plant-based milk (such as almond or soy)
1/4 cup all-purpose flour
1 tablespoon soy sauce
1 teaspoon nutritional yeast (optional)
1 teaspoon garlic powder
Salt and pepper to taste
1 cup crispy fried onions (store-bought or homemade)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Blanch the Green Beans: In a large pot of boiling water, blanch the green beans for about 3-4 minutes until tender-crisp. Drain and set aside.
Make the Mushroom Sauce: In a large skillet, sauté the chopped onion and garlic over medium heat until softened (about 5 minutes). Add the sliced mushrooms and cook until they release their moisture. Stir in the flour, cooking for another minute. Gradually add the vegetable broth, plant-based milk, soy sauce, nutritional yeast, garlic powder, salt, and pepper. Stir until the sauce thickens.
Combine and Transfer: In a large mixing bowl, combine the blanched green beans and mushroom sauce. Mix well, then transfer to a baking dish.
Bake: Top the casserole with crispy fried onions. Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
Serve: Let it cool slightly before serving.

This Vegan Green Bean Casserole is a perfect addition to your Thanksgiving table, offering a comforting and creamy dish that everyone will enjoy. The vibrant green beans and rich mushroom sauce create a harmonious balance, while the crispy fried onions add a delightful crunch. This recipe not only elevates the traditional casserole but also showcases how delicious and satisfying plant-based dishes can be during the holiday season.

Vegan Mashed Potatoes with Garlic and Herbs

These Vegan Mashed Potatoes with Garlic and Herbs are the ultimate comfort food for your Thanksgiving feast. Creamy, buttery, and infused with garlic and fresh herbs, they make a luscious side dish that pairs perfectly with gravy or any other main course. This recipe is simple yet elegant, ensuring that everyone at the table enjoys a classic favorite without the dairy.

Ingredients:

2 pounds russet or Yukon gold potatoes, peeled and cubed
1/4 cup unsweetened plant-based milk (such as almond or oat)
1/4 cup vegan butter
3 cloves garlic, minced
2 tablespoons fresh chives, chopped (or 1 tablespoon dried)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Boil the Potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes).
Sauté the Garlic: In a small saucepan, melt the vegan butter over low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the sautéed garlic and melted vegan butter, along with the plant-based milk. Mash until smooth and creamy.
Add Herbs and Season: Stir in the chopped chives, parsley, salt, and pepper. Mix well to combine.
Serve: Transfer the mashed potatoes to a serving bowl and garnish with additional herbs if desired.

These Vegan Mashed Potatoes with Garlic and Herbs are a must-have at your Thanksgiving dinner. Creamy and flavorful, they provide the perfect comfort and indulgence that everyone craves during the holiday season. The aromatic garlic and fresh herbs enhance the natural potato flavor, creating a dish that is not only satisfying but also entirely plant-based. Your guests will be coming back for seconds and raving about how delicious vegan comfort food can be!

Vegan Apple Crisp

This Vegan Apple Crisp is a warm and comforting dessert that beautifully highlights the flavors of fall. Made with tender, spiced apples and a crunchy oat topping, this dish is both simple to prepare and utterly delicious. Perfect for Thanksgiving, this dessert offers a delightful way to end your holiday meal, and it pairs wonderfully with vegan ice cream or whipped coconut cream.

Ingredients:

For the Filling:

6 cups apples, peeled, cored, and sliced (a mix of Granny Smith and Honeycrisp works well)
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice

For the Topping:

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup coconut oil or vegan butter, melted
1/4 cup chopped nuts (optional)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Apple Filling: In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated.
Make the Topping: In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and melted coconut oil or vegan butter. Stir until crumbly, and fold in the chopped nuts if using.
Assemble the Crisp: In a greased baking dish, layer the apple mixture evenly on the bottom. Sprinkle the oat topping generously over the apples.
Bake: Bake in the preheated oven for 30-35 minutes, until the apples are tender and the topping is golden brown.
Serve: Allow to cool slightly before serving. Enjoy with vegan ice cream or whipped coconut cream if desired.

This Vegan Apple Crisp is the perfect dessert to conclude your Thanksgiving feast, capturing the essence of the season with its warm spices and tender apples. The crunchy oat topping provides a delightful contrast, making every bite satisfying and enjoyable. This dessert is not only a comforting finish to your meal but also showcases the natural sweetness of apples, proving that vegan desserts can be just as indulgent and delicious as traditional ones. Your guests will appreciate this wholesome treat, and it may even become a new holiday favorite!

Vegan Stuffed Acorn Squash

This Vegan Stuffed Acorn Squash is a show-stopping centerpiece for your Thanksgiving table. The squash is roasted to perfection and filled with a savory mixture of quinoa, cranberries, nuts, and spices. This dish not only looks beautiful but also provides a hearty, nutritious option for your holiday feast. It’s packed with flavor and makes a delightful addition that is sure to impress your guests.

Ingredients:

2 medium acorn squashes, halved and seeds removed
1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 cup cranberries (fresh or dried)
1/2 cup chopped walnuts or pecans
1 teaspoon cinnamon
1 teaspoon sage
Salt and pepper to taste
Olive oil for drizzling

Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Squash: Drizzle the halved acorn squashes 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.
Cook the Quinoa: In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
Mix the Filling: In a large bowl, combine the cooked quinoa, cranberries, chopped walnuts, cinnamon, sage, salt, and pepper. Mix well to combine.
Stuff the Squash: Once the acorn squashes are done roasting, carefully flip them cut side up. Spoon the quinoa mixture generously into each half.
Bake Again: Return the stuffed squashes to the oven and bake for an additional 10-15 minutes until heated through.
Serve: Remove from the oven and let cool slightly before serving.

This Vegan Stuffed Acorn Squash is a delightful and vibrant dish that showcases seasonal flavors beautifully. The combination of sweet cranberries, crunchy nuts, and warm spices makes for a hearty filling that pairs perfectly with the tender roasted squash. Not only is it visually appealing, but it also provides a wholesome, nutritious option for your Thanksgiving celebration. This recipe is sure to be a hit, appealing to both vegans and non-vegans alike, making it a wonderful addition to your holiday table.

Vegan Pumpkin Soup

This Vegan Pumpkin Soup is a warm, comforting dish that embodies the flavors of fall and Thanksgiving. Made with creamy pumpkin puree, coconut milk, and aromatic spices, it’s a simple yet flavorful soup that warms the soul. Perfect as a starter or a light main course, this soup is a great way to showcase seasonal produce and provides a hearty, nourishing option for your holiday meal.

Ingredients:

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups pumpkin puree (fresh or canned)
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 teaspoon cinnamon
1 teaspoon nutmeg
Salt and pepper to taste
Pumpkin seeds and fresh herbs for garnish

Instructions:

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened (about 5 minutes). Stir in the minced garlic and grated ginger, cooking for another 2-3 minutes until fragrant.
Add Pumpkin and Spices: Stir in the pumpkin puree, vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a gentle simmer.
Blend the Soup: Once heated through, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Adjust Seasoning: Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your preference.
Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh herbs.

This Vegan Pumpkin Soup is a delightful way to kick off your Thanksgiving feast. Creamy and fragrant, it embodies the essence of fall with its warm spices and rich pumpkin flavor. This soup not only satisfies but also serves as a beautiful introduction to your holiday meal. Easy to make and incredibly nourishing, it’s a dish that will surely please your guests and warm their hearts, showcasing how delicious vegan cuisine can be during the festive season.

Vegan Chocolate Pecan Pie

This Vegan Chocolate Pecan Pie is a decadent twist on the classic Thanksgiving dessert. With a rich chocolate filling, crunchy pecans, and a flaky crust, it’s a delightful treat that will satisfy any sweet tooth. This recipe is not only indulgent but also easy to prepare, making it the perfect ending to your Thanksgiving feast.

Ingredients:

For the Crust:

1 1/2 cups all-purpose flour
1/2 cup vegan butter, chilled and cubed
1/4 cup sugar
1/4 cup cold water

For the Filling:

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

Instructions:

Make the Crust: In a bowl, combine the flour and sugar. Cut in the vegan butter until the mixture resembles coarse crumbs. Add the cold water gradually, mixing until the dough forms. Press the dough into a pie dish and chill for 30 minutes.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Filling: In a saucepan over low heat, melt the dairy-free chocolate chips with almond milk, stirring until smooth. Remove from heat and whisk in the maple syrup, cornstarch, vanilla extract, and salt until well combined.
Assemble the Pie: Spread the chopped pecans evenly over the chilled pie crust. Pour the chocolate filling over the pecans, spreading it evenly.
Bake: Bake in the preheated oven for 30-35 minutes until the filling is set and the top is slightly puffed.
Cool and Serve: Allow the pie to cool before slicing. Serve with vegan whipped cream if desired.

This Vegan Chocolate Pecan Pie is the ultimate indulgence for your Thanksgiving dessert table. The rich chocolate filling paired with crunchy pecans creates a harmonious blend of flavors and textures that will leave your guests asking for more. This dessert not only satisfies sweet cravings but also showcases the beauty of vegan baking. Perfect for sharing, this pie is sure to become a cherished tradition at your Thanksgiving gatherings, proving that vegan desserts can be just as rich and satisfying as their traditional counterparts.

Note: More recipes are coming soon!

Steph B

A passionate culinary enthusiast living in the United States. With her flair for creating mouthwatering homemade delicacies, she has carved a niche for herself in the world of cooking. Steph’s journey in the culinary realm began as a simple hobby but soon transformed into an exciting adventure that she cherishes to this day.