Delicious Vegan Thanksgiving Recipes

Thanksgiving dinner is a time-honored tradition filled with warmth, gratitude, and, of course, an abundance of food. In recent years, the rise of veganism has paved the way for a more inclusive and compassionate approach to the holiday. By offering delicious vegan alternatives, we can create a feast that satisfies everyone’s taste buds while embracing a kinder, healthier, and more sustainable lifestyle.

Appetizers

Roasted Brussels Sprouts with Balsamic Glaze

Roasting Brussels sprouts brings out their natural sweetness and adds a delightful crispness to their outer leaves. When combined with the tangy and slightly sweet balsamic glaze, these humble sprouts are transformed into a sensational appetizer. The balsamic glaze caramelizes as it coats the roasted sprouts, creating a flavor profile that is simultaneously savory, tangy, and slightly sweet. The result is a dish that offers a pleasing contrast between the crunchy exterior and the tender, melt-in-your-mouth center. This appetizer is not only visually appealing but also packed with nutrients, making it a crowd-pleasing option for vegans and non-vegans alike.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper, ensuring they are well coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast them in the preheated oven for 20-25 minutes, or until they are tender and golden brown, flipping them halfway through for even cooking.
5. In a small bowl, whisk together balsamic vinegar and maple syrup.
6. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat.
7. Serve hot as an appetizer or side dish.

Butternut Squash Soup

Butternut squash soup is a comforting and velvety-smooth dish that embodies the flavors of fall. The natural sweetness of roasted butternut squash is enhanced by the aromatic spices of cumin, cinnamon, and nutmeg. The result is a rich and creamy soup with a delicate balance of flavors. Each spoonful envelops your taste buds with a warm, earthy essence that is both nourishing and indulgent. The optional garnishes of toasted pumpkin seeds or coconut cream add a textural contrast and a touch of elegance to this already enticing soup.

Ingredients:

• 1 medium-sized butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• Optional garnish: toasted pumpkin seeds, coconut cream

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
3. Add the cubed butternut squash, vegetable broth, ground cumin, ground cinnamon, and ground nutmeg to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer for approximately 20-25 minutes, or until the squash is tender.
5. Using an immersion blender or transferring the soup to a countertop blender, blend the mixture until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with toasted pumpkin seeds or a swirl of coconut cream if desired.

Main Courses

Lentil and Mushroom Wellington

Lentil and mushroom Wellington is a show-stopping centerpiece that exudes elegance and taste. Packed with savory flavors and a satisfying texture, this vegan version of the classic dish does not disappoint. The combination of cooked lentils and finely chopped mushrooms creates a hearty and umami-rich filling that is delicately seasoned with thyme and rosemary. Encased in a flaky puff pastry, the Wellington bakes to perfection, resulting in a golden crust that envelops the mouthwatering filling. Each slice reveals the beautiful layers of tender lentils and savory mushrooms, inviting you to indulge in a main course that will leave your guests in awe.

Ingredients:

• 1 cup green lentils, cooked
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 8 ounces mushrooms (such as cremini or portobello), finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed
• Vegan milk or melted vegan butter, for brushing

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.
3. Add the finely chopped mushrooms to the pan and cook until they release their moisture and become golden brown.
4. Stir in the cooked lentils, dried thyme, dried rosemary, salt, and pepper. Cook for another few minutes until the flavors meld together.
5. Roll out the vegan puff pastry on a lightly floured surface to a rectangular shape.
6. Transfer the lentil and mushroom mixture onto the center of the puff pastry.
7. Fold the pastry over the filling, sealing the edges tightly.
8. Place the Wellington on a baking sheet lined with parchment paper, seam side down.
9. Brush the top of the Wellington with vegan milk or melted vegan butter.
10. Bake in the preheated oven for 25-30 minutes or until the pastry turns golden brown and crispy.
11. Remove from the oven and let it cool for a few minutes before slicing and serving.

Stuffed Portobello Mushrooms

Stuffed Portobello mushrooms offer a delightful combination of meaty mushrooms and a flavorful quinoa stuffing. The Portobello mushroom caps serve as a sturdy and flavorful vessel for the filling, while their earthy and robust taste perfectly complements the savory ingredients. The quinoa, baby spinach, and sun-dried tomatoes form a harmonious blend of textures and flavors, enhanced by the nuttiness of nutritional yeast. Each bite of these stuffed mushrooms showcases the satisfying contrast between the juicy mushroom cap and the toothsome quinoa filling. With a hint of herbal freshness from the garnish, this dish is both visually appealing and a treat for the taste buds.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup cooked quinoa
• 1 cup baby spinach, chopped
• 1/4 cup sun-dried tomatoes, finely chopped
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the Portobello mushrooms on a baking sheet lined with parchment paper.
3. In a pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become fragrant and translucent.
4. Add the cooked quinoa, chopped baby spinach, and sun-dried tomatoes to the pan. Cook for a few minutes until the spinach wilts and the flavors combine.
5. Stir in the nutritional yeast and season with salt and pepper.
6. Fill each Portobello mushroom cap with the quinoa and vegetable mixture, pressing it down gently.
7. Bake in the preheated oven for approximately 20 minutes or until the mushrooms are tender and the filling is heated through.
8. Remove from the oven and garnish with fresh parsley or basil before serving.

Side Dishes

Vegan Stuffing

Vegan stuffing is a timeless and comforting side dish that perfectly complements any Thanksgiving feast. The combination of toasted bread cubes, sautéed vegetables, and aromatic herbs creates a medley of flavors and textures that will satisfy both vegans and non-vegans alike. The stuffing is moist and flavorful, with hints of sage, thyme, rosemary, and parsley infusing every bite. It offers a delightful contrast between the softness of the bread cubes and the slight crunch of the vegetables. Whether served as a standalone dish or used to stuff vegetables like peppers or zucchinis, this vegan stuffing is a must-have for a Thanksgiving celebration.

Ingredients:

• 8 cups bread cubes (preferably stale)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2-3 cups vegetable broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Spread the bread cubes on a baking sheet and toast them in the preheated oven for about 10 minutes or until they are slightly crisp.
3. In a large pan, heat olive oil over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until they become soft and fragrant.
4. Add the dried sage, thyme, rosemary, parsley, salt, and pepper to the pan. Stir well to combine the flavors.
5. In a large bowl, combine the toasted bread cubes and the sautéed vegetable mixture.
6. Slowly pour the vegetable broth over the bread mixture, starting with 2 cups and adding more if needed. The bread should be moist but not overly saturated.
7. Transfer the stuffing mixture to a baking dish and cover with aluminum foil.
8. Bake in the preheated oven for 30 minutes, then remove the foil and bake for an additional 10-15 minutes to allow the top to become golden and slightly crispy.
9. Serve the vegan stuffing alongside your Thanksgiving meal.

Maple-Glazed Roasted Carrots

Maple-glazed roasted carrots are a delightful side dish that celebrates the natural sweetness and vibrant color of this humble root vegetable. The combination of sweet maple syrup, tangy Dijon mustard, and aromatic olive oil creates a glaze that perfectly complements the earthy and slightly sweet flavor of roasted carrots. The carrots become tender with a slight caramelization, while the glaze adds a glossy finish that enhances their visual appeal. Each bite offers a harmonious balance of flavors, making this side dish a favorite among both adults and children during Thanksgiving gatherings.

Ingredients:

• 1 pound carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, salt, and pepper.
3. Place the carrots on a baking sheet and drizzle the maple syrup mixture over them, tossing to coat evenly.
4. Arrange the carrots in a single layer on the baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, turning them halfway through for even cooking.
6. Remove from the oven and garnish with fresh parsley or thyme before serving.

Mashed Cauliflower with Roasted Garlic

Mashed cauliflower with roasted garlic is a healthy and flavorful alternative to traditional mashed potatoes. This vegan side dish offers a velvety-smooth texture and a delicate taste that pairs beautifully with other Thanksgiving dishes. The steamed cauliflower, when combined with the rich and mellow flavor of roasted garlic, creates a delightful fusion of flavors. The addition of vegan butter and almond milk adds creaminess without the heaviness of dairy products. The dish is garnished with fresh chives or parsley, providing a burst of freshness and visual appeal. With its light and fluffy consistency, this mashed cauliflower is an excellent option for those seeking a lighter alternative to traditional mashed potatoes.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves of roasted garlic
• 2 tablespoons vegan butter
• 1/4 cup unsweetened almond milk (or any other non-dairy milk)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Steam the cauliflower florets until they are tender. Drain any excess water.
2. In a large mixing bowl, combine the steamed cauliflower, roasted garlic cloves, vegan butter, and almond milk.
3. Use a potato masher or an immersion blender to mash the cauliflower until smooth and creamy.
4. Season with salt and pepper to taste.
5. Transfer the mashed cauliflower to a serving dish and garnish with fresh chives or parsley.

Desserts

Pumpkin Pie with Coconut Whipped Cream

Pumpkin pie with coconut whipped cream is the quintessential Thanksgiving dessert that brings warmth and comfort to the table. This vegan version of the classic dessert features a luscious and spiced pumpkin filling nestled in a flaky vegan pie crust. The filling, made with pumpkin puree, coconut milk, and a blend of aromatic spices, creates a harmonious balance of flavors, evoking the essence of autumn. The crust provides a delicate crunch and a sturdy base for the velvety filling. Topped with a dollop of coconut whipped cream, each slice of pumpkin pie is a heavenly treat that embodies the spirit of Thanksgiving.

Ingredients:

• 1 pre-made vegan pie crust
• 1 can (15 ounces) pumpkin puree
• 1/2 cup full-fat coconut milk
• 1/2 cup maple syrup
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Pinch of salt
• Coconut whipped cream, for serving

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the pre-made vegan pie crust in a pie dish and set it aside.
3. In a mixing bowl, combine the pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until well combined and smooth.
4. Pour the pumpkin filling into the prepared pie crust.
5. Place the pie dish in the preheated oven and bake for 40-45 minutes or until the filling is set and the crust is golden.
6. Remove from the oven and let the pie cool completely before serving.
7. Serve slices of the pumpkin pie with a dollop of coconut whipped cream on top.

Vegan Apple Crisp

Vegan apple crisp is a delightful dessert that showcases the natural sweetness and comforting flavors of apples. This dessert is a perfect combination of tender baked apples and a crispy oat topping. The apples become soft and luscious, releasing their juices and infusing the dish with a delightful aroma. The oat topping, made with rolled oats, almond flour, coconut sugar, and warm spices, provides a satisfying crunch and a hint of sweetness. Served warm with a scoop of vegan vanilla ice cream, each spoonful of this apple crisp is a heavenly symphony of textures and flavors that will please both vegans and non-vegans alike.

Ingredients:

• 6 cups apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup melted vegan butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• Vegan vanilla ice cream, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, toss the sliced apples with lemon juice to prevent browning. Transfer the apples to a baking dish.
3. In a separate bowl, combine the rolled oats, almond flour, coconut sugar, maple syrup, melted vegan butter, cinnamon, nutmeg, and salt. Mix until the ingredients are well incorporated and form a crumbly mixture.
4. Spread the oat topping evenly over the apples in the baking dish.
5. Bake in the preheated oven for 35-40 minutes or until the apples are tender and the topping is golden brown and crisp.
6. Remove from the oven and let it cool for a few minutes.
7. Serve the warm vegan apple crisp with a scoop of vegan vanilla ice cream on top.

Conclusion

A vegan Thanksgiving can be a feast of flavors and textures that will delight everyone at the table. Embrace the abundance of plant-based options and celebrate Thanksgiving with compassion and deliciousness!