20 Delicious Vegan Thanksgiving Recipes Heartwarming

Thanksgiving is all about warmth, gratitude, and amazing food—and this year, we’re making it plant-based without skimping on flavor! Whether you’re hosting a full vegan feast or just looking to add a few crowd-pleasing dishes to the table, these 20 delicious recipes will wow everyone at your gathering. From creamy mashed potatoes to show-stopping pies, let’s dig into the ultimate vegan Thanksgiving menu!

Roasted Butternut Squash Soup with Coconut Milk

This silky, slightly sweet soup gets its richness from roasted squash and creamy coconut milk—comfort in a bowl without the dairy.

Ingredients:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 3 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp maple syrup
• 1 tsp salt, plus more to taste
• Fresh cilantro or pumpkin seeds for garnish (optional)

Instructions:

1. Roast the squash: Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil and spread on a baking sheet. Roast for 25–30 minutes, flipping once, until tender and caramelized at the edges.
2. Sauté aromatics: In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook until translucent (5 minutes). Stir in garlic, cumin, cinnamon, and cayenne; cook 1 minute until fragrant.
3. Simmer: Add roasted squash, vegetable broth, coconut milk, maple syrup, and 1 tsp salt. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Thin with extra broth if needed. Taste and adjust salt.

The coconut milk adds a luxurious creaminess while letting the squash’s natural sweetness shine—no heavy cream required! Serve with a drizzle of coconut milk or a sprinkle of toasted pumpkin seeds for crunch.

Tip: For a time-saver, roast the squash ahead and refrigerate for up to 2 days before making the soup.

Herb-Stuffed Vegan Lentil Loaf

This hearty lentil loaf is packed with savory herbs and a surprise layer of garlicky spinach—perfect for slicing into cozy, plant-based comfort food.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup rolled oats
• 1/4 cup tomato paste
• 2 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 cups fresh spinach, chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F. Line a loaf pan with parchment paper.
2. In a saucepan, combine lentils and vegetable broth. Bring to a boil, then simmer for 20 minutes until tender. Drain any excess liquid.
3. Heat olive oil in a skillet over medium. Sauté onion for 3 minutes, then add garlic and cook 1 minute more. Stir in spinach and cook just until wilted, about 2 minutes. Remove from heat and mix in parsley.
4. In a bowl, mash cooked lentils slightly. Stir in oats, tomato paste, soy sauce, thyme, smoked paprika, and salt until combined.
5. Press half the lentil mixture into the loaf pan. Spread the spinach mixture evenly over it, then top with remaining lentil mixture, pressing firmly.
6. Bake for 40 minutes until firm and lightly crisp on top. Let rest 10 minutes before slicing.

The hidden herbed spinach layer adds a pop of freshness, while the smoky-sweet glaze caramelizes into the perfect crust. Tip: For extra richness, brush the top with maple syrup mixed with 1 tsp tomato paste before baking.

Creamy Garlic Mashed Cauliflower

This lighter take on mashed potatoes is packed with garlicky richness and a velvety texture—no one will miss the spuds!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 4 cloves garlic, minced
• 3 tbsp unsalted butter
• 1/3 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh chives (optional)

Instructions:

1. Steam cauliflower florets for 10–12 minutes until very tender. Drain well and pat dry with a towel to remove excess moisture.
2. In a small skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Transfer cauliflower to a food processor. Add garlic butter, heavy cream, salt, and black pepper. Blend until smooth, scraping down the sides as needed.
4. Stir in Parmesan cheese. Taste and adjust salt if needed.
5. Garnish with chives if using. Serve immediately while warm.

The secret to its ultra-creamy texture? Blending while the cauliflower is still hot—this locks in steam for a fluffier consistency.

Tip: For extra depth, roast the garlic cloves (wrapped in foil with 1 tsp olive oil at 400°F for 25 minutes) instead of sautéing.

Maple-Glazed Roasted Carrots

These caramelized maple-glazed carrots are the perfect balance of sweet and savory, with a glossy finish that makes them irresistible.

Ingredients:

• 1 lb carrots, peeled and cut into 2-inch sticks
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh thyme (or 1 tsp dried)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, flipping halfway, until carrots are just tender.
4. In a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp balsamic vinegar, and 1/4 tsp smoked paprika. Drizzle over carrots and toss to coat.
5. Return to oven for 5–7 minutes until glaze is sticky and carrots are caramelized at the edges.
6. Sprinkle with 1 tbsp fresh thyme before serving.

The balsamic adds a subtle tang that cuts through the sweetness, making these carrots way more interesting than your average side dish.

Tip: For extra depth, add a pinch of cinnamon to the glaze—it plays beautifully with the maple!

Vegan Green Bean Casserole with Crispy Onions

This creamy, plant-based twist on the classic casserole gets its crunch from golden fried onions—no dairy required, but all the comfort remains.

Ingredients:

• 1 lb fresh green beans, trimmed and halved
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 ½ cups unsweetened almond milk
• 1 tbsp soy sauce
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 ½ cups crispy fried onions (store-bought or homemade)

Instructions:

1. Preheat oven to 375°F. Blanch green beans in boiling water for 4 minutes, then drain and rinse under cold water.
2. Heat olive oil in a skillet over medium. Add mushrooms and sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
3. Sprinkle flour over mushrooms and stir for 1 minute. Gradually whisk in almond milk, soy sauce, onion powder, salt, and pepper. Simmer for 3–4 minutes until thickened.
4. Toss green beans with the sauce, then transfer to a baking dish. Top evenly with crispy onions.
5. Bake for 20 minutes until bubbly and onions are deeply golden.

The magic here? A velvety mushroom sauce that clings to every bean, with onions that stay crisp even after baking.

Tip: For extra depth, swap almond milk with cashew cream or stir in 1 tsp nutritional yeast with the sauce.

Savory Mushroom and Walnut Stuffing

This hearty stuffing is packed with earthy mushrooms, crunchy walnuts, and aromatic herbs—perfect for adding a cozy, umami-rich twist to your holiday table.

Ingredients:

• 8 cups cubed day-old sourdough bread (1-inch pieces)
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 12 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup chopped walnuts
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 2 ½ cups vegetable broth
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10 minutes until lightly crisp. Transfer to a large bowl.
2. In a skillet, melt 4 tbsp butter over medium heat. Add onion and celery; cook for 5 minutes until softened. Stir in mushrooms and cook for 8 minutes until browned. Add garlic, 1 cup walnuts, 2 tbsp sage, 1 tbsp thyme, 1 ½ tsp salt, and ½ tsp black pepper; cook 1 minute until fragrant.
3. Pour mushroom mixture over toasted bread. Drizzle with 2 ½ cups broth and fold in 2 beaten eggs until fully combined.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 30 minutes. Uncover and bake 15 more minutes until golden and crisp on top.

The toasted walnuts add a delightful crunch, while the mushrooms lend deep savoriness—no one will miss the meat! Tip: For extra richness, swap ½ cup broth for dry white wine.

Sweet Potato Casserole with Pecan Streusel

This comforting casserole pairs velvety sweet potatoes with a crunchy, buttery pecan topping—perfect for holidays or cozy weeknights.

Ingredients:

• 3 cups mashed cooked sweet potatoes (about 3 large)
• 1/2 cup packed brown sugar
• 1/4 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 large egg, beaten
• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 3 tbsp granulated sugar
• 2 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 350°F. Grease a 9×9-inch baking dish.
2. In a large bowl, mix mashed sweet potatoes, 1/2 cup brown sugar, milk, 4 tbsp melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp salt, and the beaten egg until smooth. Spread evenly in the dish.
3. In a small bowl, combine 1 cup pecans, 1/3 cup flour, and 3 tbsp granulated sugar. Cut in 2 tbsp cold butter with a fork until crumbly. Sprinkle over sweet potatoes.
4. Bake for 30–35 minutes until the streusel is golden and the edges bubble. Cool 10 minutes before serving.

The contrast of the creamy sweet potatoes and the nutty, caramelized topping makes every bite irresistible.

Tip: For extra depth, roast the sweet potatoes instead of boiling them—it intensifies their natural sweetness!

Cranberry Orange Relish with Fresh Mint

Bright, tangy, and just a little sweet, this relish is a vibrant upgrade to your holiday table—or any meal that needs a pop of color and freshness.

Ingredients:

• 12 oz fresh cranberries
• 1 large navel orange, zest and segments (peel and pith removed)
• 1/3 cup granulated sugar
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp fresh lemon juice
• Pinch of salt

Instructions:

1. In a food processor, pulse the cranberries until coarsely chopped (about 5–6 pulses). Transfer to a mixing bowl.
2. Add the orange segments to the processor and pulse 2–3 times until broken down but still chunky. Stir into the cranberries.
3. Fold in the orange zest, 1/3 cup sugar, 2 tbsp mint, 1 tbsp lemon juice, and a pinch of salt. Let sit at room temperature for 15 minutes, stirring once, to let the flavors meld.
4. Taste and adjust sugar if needed—the relish should be tart but balanced.

The mint and orange zest make this relish especially fragrant, while the cranberries keep it refreshingly sharp—no cooking required!

Tip: For a smoother texture, pulse the cranberries a few extra times, but don’t over-process or it’ll turn mushy.

Vegan Gravy with Porcini Mushrooms

Vegan Gravy with Porcini Mushrooms

This rich, umami-packed gravy is a game-changer for holiday feasts or cozy weeknight mashed potatoes—no one will guess it’s plant-based!

Ingredients

• 1 oz dried porcini mushrooms
• 1 cup boiling water
• 3 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• Salt to taste

Instructions

1. Soak 1 oz dried porcini mushrooms in 1 cup boiling water for 10 minutes. Drain, reserving the liquid, and finely chop the mushrooms.
2. Heat 3 tbsp olive oil in a skillet over medium. Add the onion and cook for 5 minutes until soft, then stir in the garlic and chopped porcini. Cook for 2 more minutes.
3. Sprinkle 2 tbsp flour over the mixture, stirring constantly for 1 minute to form a paste. Slowly whisk in 2 cups vegetable broth, the reserved mushroom liquid, and 1 tbsp soy sauce.
4. Add 1/2 tsp thyme and 1/4 tsp black pepper. Simmer for 8–10 minutes, stirring often, until thickened. Season with salt to taste.

The porcini adds a deep, meaty flavor that makes this gravy feel indulgent—perfect for drizzling over fluffy biscuits or roasted veggies.

Tip: For extra silkiness, blend half the gravy with an immersion blender before serving.

Roasted Brussels Sprouts with Balsamic Glaze

These crispy roasted Brussels sprouts get a sweet-tangy kick from a glossy balsamic glaze—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper on a baking sheet. Roast for 25 minutes, flipping halfway, until deeply caramelized.
2. Meanwhile, heat remaining 1 tbsp olive oil in a small saucepan over medium. Add garlic and sauté for 30 seconds until fragrant. Stir in balsamic vinegar and honey; simmer for 3–4 minutes until thickened slightly.
3. Drizzle glaze over roasted sprouts and toss to coat. Serve immediately.

The glaze’s sticky sweetness clings to every nook of the sprouts, balancing their earthy char with just the right punch of acidity.

Tip: For extra crunch, sprinkle with toasted chopped pecans or crispy bacon bits before serving.

Pumpkin Risotto with Sage and Toasted Pine Nuts

This creamy pumpkin risotto is the ultimate comfort dish, with earthy sage and crunchy pine nuts adding layers of cozy flavor.

• 4 cups low-sodium vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 cup pumpkin puree (not pie filling)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 10 fresh sage leaves, thinly sliced
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

1. Heat vegetable broth in a saucepan over low heat; keep warm.
2. Melt butter with olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
3. Add Arborio rice, stirring to coat, and toast for 2 minutes. Pour in white wine and cook until mostly absorbed, about 1 minute.
4. Ladle in 1 cup warm broth, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, until rice is al dente (about 20 minutes total).
5. Stir in pumpkin puree, salt, black pepper, nutmeg, and sage. Cook for 2 minutes until creamy. Remove from heat and fold in Parmesan.
6. Top servings with toasted pine nuts.

The nutmeg and sage play off the pumpkin’s sweetness beautifully, while the pine nuts add a buttery crunch that takes it over the top.

Tip: For extra depth, brown the butter before adding the onion—it amps up the nutty richness!

Vegan Cornbread with Jalapeños and Scallions

This golden, slightly spicy cornbread is packed with fresh jalapeño heat and scallion brightness—perfect for pairing with chili or enjoying on its own.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup granulated sugar
• 1 cup unsweetened almond milk
• 1/3 cup melted coconut oil
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• 2 jalapeños, seeded and finely diced
• 3 scallions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and 1/4 cup sugar.
3. In another bowl, mix the almond milk, melted coconut oil, and flax egg until combined.
4. Pour the wet ingredients into the dry, stirring just until no dry spots remain. Fold in the jalapeños and scallions.
5. Spread the batter into the pan and bake for 20–25 minutes, until edges pull away and a toothpick comes out clean.

The jalapeños add a gentle kick that mellows as it bakes, while the scallions keep every bite fresh and vibrant.

Tip: For extra texture, sprinkle a handful of corn kernels into the batter before baking.

Spiced Apple and Pear Compote

This cozy compote is like autumn in a bowl—warm spices mingle with tender fruit for a versatile topping that’s equally at home on pancakes or yogurt.

Ingredients

• 2 medium apples (any sweet-tart variety like Honeycrisp), peeled and diced
• 2 ripe pears (Bartlett or Anjou), peeled and diced
• 1/4 cup packed brown sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• Pinch of salt
• 1/2 cup water

Instructions

1. In a medium saucepan, combine apples, pears, brown sugar, lemon juice, cinnamon, cardamom, ginger, salt, and water. Stir well.
2. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 15 minutes, stirring occasionally, until the fruit is soft but still holds its shape.
3. Uncover and simmer for another 5 minutes to thicken the syrup slightly. Let cool for 5 minutes before serving.

The cardamom adds a floral depth that makes this compote stand out—it’s just sweet enough without overpowering the fruit’s natural brightness.

Tip: For a richer texture, mash lightly with a fork before serving over oatmeal or vanilla ice cream.

Quinoa-Stuffed Acorn Squash

This hearty, veggie-packed dish turns humble acorn squash into a showstopping centerpiece with a nutty quinoa filling that’s as satisfying as it is colorful.

Ingredients:

• 2 small acorn squash, halved and seeded
• 1 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1/2 cup uncooked quinoa, rinsed
• 1 cup vegetable broth
• 1/2 cup diced red bell pepper
• 1/3 cup dried cranberries
• 2 tbsp chopped pecans
• 1 tsp maple syrup
• 1/4 tsp ground cinnamon
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 400°F. Brush squash halves with 2 tsp olive oil and sprinkle with 1/4 tsp salt and black pepper. Place cut-side down on a baking sheet and roast for 25 minutes until tender.
2. Meanwhile, combine quinoa and broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
3. Heat remaining 1 tsp olive oil in a skillet over medium. Add red bell pepper and sauté for 3 minutes. Stir in cooked quinoa, cranberries, pecans, maple syrup, cinnamon, and remaining 1/4 tsp salt. Cook for 2 minutes until warmed through.
4. Flip roasted squash cut-side up and divide quinoa mixture among halves. Sprinkle with feta (if using) and return to oven for 5 minutes.

The contrast of creamy squash, chewy cranberries, and crunchy pecans makes every bite exciting—plus, the maple-cinnamon glaze ties it all together with cozy sweetness.

Tip: For a vegan version, skip the feta or swap in dairy-free cheese.

Chickpea and Spinach Pot Pie

This cozy pot pie swaps chicken for hearty chickpeas and spinach, wrapped in a flaky, golden crust—comfort food at its plant-based best.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/4 cup heavy cream (or coconut milk for vegan)
• 1 sheet store-bought puff pastry, thawed
• 1 egg, beaten (optional, for egg wash)

Instructions:

1. Preheat oven to 400°F. Heat olive oil in a skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic, thyme, smoked paprika, and black pepper; cook for 30 seconds until fragrant.
2. Add chickpeas and spinach, stirring until spinach wilts. Sprinkle flour over the mixture and cook for 1 minute. Pour in vegetable broth and heavy cream, simmering for 3–4 minutes until thickened. Remove from heat.
3. Transfer filling to a 9-inch pie dish. Lay puff pastry over the top, trimming excess and crimping edges. Brush with beaten egg (if using) for shine. Cut 2–3 slits in the pastry to vent.
4. Bake for 25 minutes until the crust is puffed and golden. Let cool 5 minutes before serving.

The creamy chickpea filling gets a smoky depth from paprika, while the puff pastry bakes into shatteringly crisp layers—no rolling pin required!

Tip: For extra crunch, sprinkle sesame seeds on the crust before baking.

Vegan Pumpkin Cheesecake with Gingersnap Crust

This creamy, spiced pumpkin cheesecake is entirely plant-based, with a crunchy gingersnap crust that adds the perfect hint of warmth.

Ingredients:

• For the crust: 2 cups gingersnap crumbs (about 30 cookies), 1/4 cup melted coconut oil, 2 tbsp maple syrup
• For the filling: 1 1/2 cups raw cashews (soaked overnight), 1 cup pumpkin puree, 1/2 cup coconut cream, 1/3 cup maple syrup, 2 tbsp lemon juice, 1 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice, 1/4 tsp salt

Instructions:

1. Prep the crust: Blend gingersnap crumbs, melted coconut oil, and 2 tbsp maple syrup in a food processor until combined. Press firmly into a 9-inch springform pan and freeze for 15 minutes.
2. Make the filling: Drain soaked cashews and blend with pumpkin puree, coconut cream, 1/3 cup maple syrup, lemon juice, vanilla, pumpkin pie spice, and salt until ultra-smooth (about 3–4 minutes).
3. Assemble: Pour filling over the chilled crust, smooth the top, and tap the pan to remove air bubbles. Chill for at least 6 hours (or overnight) until set.

The magic here? The cashew filling mimics classic cheesecake richness without dairy, while the gingersnap crust adds a spicy crunch that pairs beautifully with the pumpkin.

Tip: For clean slices, dip your knife in hot water before cutting each piece.

Roasted Garlic and Rosemary Mashed Potatoes

These creamy mashed potatoes get a flavor boost from sweet roasted garlic and earthy rosemary—perfect for elevating your weeknight dinner or holiday table.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 whole garlic head
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Squeeze cloves into a bowl when cool.
2. Cook the potatoes: Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
3. Mash: Add 4 tbsp butter, 1/2 cup warm milk, roasted garlic, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper. Mash until creamy (or use a hand mixer for extra fluffiness).

The roasted garlic melts into the potatoes, adding subtle sweetness that pairs perfectly with the fragrant rosemary. No gravy required!

Tip: For a richer texture, swap half the milk for sour cream or cream cheese.

Autumn Harvest Salad with Pomegranate and Pecans

This vibrant salad is a celebration of fall flavors—sweet, crunchy, and just a little tangy, all tossed in a maple-kissed dressing.

Ingredients:

• 6 cups mixed baby greens (spinach, arugula, or kale)
• 1/2 cup pomegranate arils
• 1/3 cup chopped toasted pecans
• 1/4 cup crumbled goat cheese
• 1 small apple, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth.
2. Add mixed baby greens and toss gently to coat in the dressing.
3. Top with pomegranate arils, toasted pecans, goat cheese, and apple slices.
4. Serve immediately, tossing lightly just before eating to distribute flavors.

The juicy pomegranate and crisp apple play off the creamy goat cheese, while the maple dressing ties everything together with cozy warmth.

Tip: Toast the pecans in a dry skillet over medium heat for 3–4 minutes to deepen their nutty flavor.

Vegan Pecan Pie with Date Caramel

This rich, gooey pecan pie skips the corn syrup but keeps all the decadence, thanks to a luscious date caramel that binds the nuts together.

Ingredients

• 1 ½ cups pitted Medjool dates (packed)
• ½ cup hot water
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp sea salt
• 2 cups pecan halves
• 1 unbaked 9-inch pie crust (store-bought or homemade)

Instructions

1. Preheat oven to 350°F. Place dates and hot water in a blender; let soak for 5 minutes to soften. Add coconut oil, vanilla, and sea salt, then blend until smooth, scraping down sides as needed.
2. Spread pecans evenly over the pie crust. Pour date caramel over the pecans, using a spatula to coat them completely.
3. Bake for 30–35 minutes until the crust is golden and the caramel bubbles slightly at the edges. Cool completely before slicing (at least 2 hours).

The date caramel firms up as it cools, giving this pie the perfect sliceable texture without refined sugar.

Tip: For extra depth, toast the pecans at 350°F for 8 minutes before assembling.

Curried Lentil and Sweet Potato Stew

This hearty stew wraps you in warmth with its creamy sweet potatoes and earthy lentils, all simmered in a fragrant curry-spiced broth.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 large sweet potato, peeled and cubed (about 3 cups)
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14-oz) can coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups fresh baby spinach
• Juice of 1/2 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using); cook for 1 minute until fragrant.
2. Add the sweet potato, lentils, and 4 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
3. Stir in the coconut milk, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until the lentils are tender and the stew thickens slightly.
4. Remove from heat and fold in the spinach and lime juice until wilted. Garnish with cilantro.

The lime juice brightens the rich coconut curry, while the spinach adds a pop of freshness—no bland bites here!

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Conclusion

With these 20 delicious vegan Thanksgiving recipes, your holiday table will be bursting with flavor and heartwarming dishes. Whether you’re a seasoned vegan cook or just exploring plant-based options, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments—or pin this article to spread the vegan Thanksgiving love! Happy cooking!