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!

Herb-Stuffed Vegan Lentil Loaf

Bold flavors and hearty textures define this Herb-Stuffed Vegan Lentil Loaf, a perfect centerpiece for any meal. Packed with protein and seasoned to perfection, it’s a satisfying dish that doesn’t skimp on taste.

Ingredients

– 1 cup dried green lentils
– 2 cups vegetable broth
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1 tbsp flaxseed meal mixed with 3 tbsp water
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup fresh parsley, chopped

Instructions

1. Preheat oven to 375°F and lightly grease a loaf pan.
2. Rinse lentils and combine with vegetable broth in a pot; bring to a boil, then simmer for 25 minutes until tender. Tip: Ensure lentils are fully cooked but not mushy.
3. Heat olive oil in a skillet over medium heat; sauté onion and garlic until translucent, about 5 minutes.
4. In a large bowl, mix cooked lentils, sautéed onion and garlic, breadcrumbs, flaxseed mixture, thyme, rosemary, smoked paprika, salt, pepper, and parsley until well combined. Tip: Let the mixture sit for 5 minutes to allow breadcrumbs to absorb moisture.
5. Press half of the lentil mixture into the prepared loaf pan, then sprinkle with additional herbs if desired, and top with the remaining mixture, pressing down firmly.
6. Bake for 45 minutes until the top is firm and slightly crispy. Tip: For a crispier top, broil for the last 2-3 minutes.
7. Let cool for 10 minutes before slicing. Deliciously dense and flavorful, this loaf pairs wonderfully with a tangy tomato sauce or a side of roasted vegetables for a complete meal.

Creamy Garlic Mashed Cauliflower

Easy to make and packed with flavor, this dish swaps potatoes for cauliflower without sacrificing creaminess. Perfect for those seeking a lighter side that doesn’t skimp on taste.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Add cauliflower florets and cook until very tender, about 10 minutes. Tip: Overcooking slightly ensures a smoother mash.
3. Drain cauliflower well and return to the pot.
4. Add minced garlic, heavy cream, butter, salt, and black pepper to the pot.
5. Mash the mixture with a potato masher until smooth. Tip: For extra creaminess, use a hand blender.
6. Stir in grated Parmesan cheese until fully incorporated. Tip: Adjust seasoning now if needed.
7. Serve hot.

Just like traditional mashed potatoes but with a lighter texture and a subtle nutty flavor from the cauliflower. Try topping with crispy bacon bits for added crunch.

Vegan Green Bean Casserole with Crispy Onions

Nothing beats the comfort of a classic green bean casserole, especially when it’s vegan and topped with crispy onions. This dish is a crowd-pleaser that’s both easy to make and packed with flavor.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 cups unsweetened almond milk
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup crispy fried onions

Instructions

1. Preheat oven to 375°F.
2. Blanch green beans in boiling water for 3 minutes, then plunge into ice water to stop cooking. Tip: This keeps them bright green and crisp-tender.
3. Heat olive oil in a saucepan over medium heat. Whisk in flour until smooth.
4. Gradually add almond milk, whisking constantly to prevent lumps. Tip: Keep the heat medium to avoid scorching the sauce.
5. Stir in garlic powder, onion powder, salt, and pepper. Cook for 5 minutes until thickened.
6. Drain green beans and mix into the sauce until evenly coated.
7. Transfer to a baking dish and top with crispy onions. Tip: For extra crunch, add the onions in the last 5 minutes of baking.
8. Bake for 20 minutes until bubbly and golden.

Perfectly creamy with a satisfying crunch, this casserole is a holiday staple. Serve it alongside roasted potatoes or over quinoa for a hearty meal.

Savory Mushroom and Walnut Stuffing

Crafting the perfect side dish can elevate any meal, and this Savory Mushroom and Walnut Stuffing does just that. It’s a hearty, flavorful addition to your dinner table that’s sure to impress.

Ingredients

– 1 cup chopped walnuts
– 2 cups diced mushrooms
– 1/2 cup unsalted butter
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 4 cups stale bread cubes
– 1 cup chicken broth
– 1 tbsp fresh thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat oven to 350°F.
2. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
3. In a large skillet, melt butter over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
4. Add mushrooms to the skillet, cooking until they release their juices and become tender, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Combine bread cubes, toasted walnuts, mushroom mixture, thyme, salt, and pepper in a large bowl.
6. Gradually pour in chicken broth, stirring until the bread is evenly moistened but not soggy. Tip: The amount of broth needed may vary depending on the bread’s dryness.
7. Transfer the mixture to a greased baking dish, spreading it evenly.
8. Bake uncovered for 30 minutes, or until the top is golden and crispy.
Warm and aromatic, this stuffing boasts a delightful crunch from the walnuts and a deep umami flavor from the mushrooms. Serve it alongside roasted meats or as a standout dish at your next holiday gathering.

Sweet Potato Casserole with Pecan Streusel

Just in time for the holidays, this sweet potato casserole combines creamy sweetness with a crunchy pecan topping. It’s a crowd-pleaser that balances flavors and textures perfectly.

Ingredients

• 3 cups mashed sweet potatoes
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish.
2. In a large bowl, mix mashed sweet potatoes, granulated sugar, eggs, milk, vanilla extract, and 1/2 cup melted butter until smooth. Tip: For smoother potatoes, peel and boil them before mashing.
3. Pour mixture into the prepared baking dish, spreading evenly.
4. In a medium bowl, combine brown sugar, flour, chopped pecans, and 2 tbsp melted butter until crumbly. Tip: Use your fingers to mix for a more even streusel.
5. Sprinkle pecan mixture over the sweet potato layer.
6. Bake for 25-30 minutes, or until the topping is golden and crispy. Tip: Check at 20 minutes to prevent over-browning.

Finished with a golden, crunchy top, this casserole offers a delightful contrast to the soft, sweet base. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Vegan Gravy with Porcini Mushrooms

Make this rich, umami-packed vegan gravy a staple in your kitchen. Porcini mushrooms lend a deep, earthy flavor that’s hard to resist.

Ingredients

• 1 oz dried porcini mushrooms
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 tbsp soy sauce
• 1 tsp thyme
• 1/2 tsp black pepper

Instructions

1. Soak 1 oz dried porcini mushrooms in 2 cups hot vegetable broth for 20 minutes. Reserve the liquid.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and sauté until translucent, about 5 minutes.
3. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Sprinkle 2 tbsp all-purpose flour over the onions and garlic. Stir continuously for 2 minutes to cook the flour.
5. Slowly pour in the reserved mushroom broth, stirring constantly to avoid lumps.
6. Chop the rehydrated mushrooms and add them to the skillet along with 1 tbsp soy sauce, 1 tsp thyme, and 1/2 tsp black pepper.
7. Simmer the gravy on low heat for 10 minutes, stirring occasionally, until thickened.

Zesty and robust, this gravy pairs perfectly with mashed potatoes or roasted vegetables. Its smooth texture and savory depth elevate any dish it accompanies.

Pumpkin Risotto with Sage and Toasted Pine Nuts

Bold flavors come together in this comforting dish that’s perfect for fall evenings. Pumpkin Risotto with Sage and Toasted Pine Nuts offers a creamy texture with a nutty crunch.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups chicken stock, kept warm
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1/4 cup fresh sage leaves, thinly sliced
• 1/4 cup pine nuts, toasted
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in Arborio rice, toast for 2 minutes until slightly golden.
4. Begin adding warm chicken stock, one ladle at a time, stirring constantly until absorbed before adding more.
5. Once rice is halfway cooked, about 10 minutes, mix in pumpkin puree.
6. Continue adding stock until rice is creamy and al dente, about 20 minutes total.
7. Remove from heat, stir in Parmesan cheese and butter until melted.
8. In a small pan, toast pine nuts over medium heat until golden, about 3 minutes, stirring frequently to prevent burning.
9. Garnish risotto with sliced sage and toasted pine nuts before serving.

Delightfully creamy with a hint of earthiness from the sage, this risotto pairs wonderfully with a crisp white wine. For an extra touch, serve in hollowed-out pumpkins during the Halloween season.

Vegan Cornbread with Jalapeños and Scallions

Whipping up a batch of this vegan cornbread is a breeze, and the jalapeños and scallions add a kick that’s hard to resist.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/3 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 jalapeños, diced
• 1/4 cup scallions, chopped

Instructions

1. Preheat oven to 375°F. Grease an 8-inch baking pan.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
3. Add almond milk, maple syrup, and melted coconut oil to the dry ingredients. Stir until just combined.
4. Fold in diced jalapeños and chopped scallions.
5. Pour batter into the prepared baking pan. Smooth the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before slicing.

Best enjoyed warm, this cornbread boasts a moist crumb and a perfect balance of sweet and spicy. Serve it alongside a bowl of chili or slathered with vegan butter for an extra indulgent treat.

Spiced Apple and Pear Compote

Rustic yet refined, this Spiced Apple and Pear Compote blends sweet and tart flavors with warm spices. Perfect for breakfast or dessert, it’s a versatile dish that comes together quickly.

Ingredients

• 4 cups apples, peeled and diced
• 2 cups pears, peeled and diced
• 1/2 cup water
• 1/4 cup brown sugar
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Instructions

1. Combine apples, pears, water, brown sugar, lemon juice, cinnamon, nutmeg, and cloves in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce heat to low and simmer for 15 minutes, or until fruits are tender. Tip: Stir gently to avoid breaking the fruit pieces.
4. Remove from heat and let cool for 5 minutes. Tip: The compote will thicken as it cools.
5. Use a potato masher to lightly crush the fruits for a chunkier texture, if desired. Tip: For a smoother compote, blend briefly with an immersion blender.

The compote should be thick with soft fruit pieces and a rich, spiced aroma. Serve warm over oatmeal, yogurt, or as a filling for crepes.

Chickpea and Spinach Pot Pie

Craving comfort food with a twist? This chickpea and spinach pot pie is hearty, flavorful, and easy to make.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup diced carrots
• 1 cup diced celery
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sheet puff pastry, thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
4. Stir in chickpeas and spinach. Cook for 2 minutes until spinach wilts.
5. Whisk together vegetable broth, almond milk, flour, salt, and pepper in a bowl.
6. Pour mixture into skillet. Simmer for 5 minutes until thickened.
7. Transfer filling to a pie dish. Cover with puff pastry. Trim edges.
8. Brush pastry with beaten egg. Cut slits in the top for steam to escape.
9. Bake for 25 minutes until golden brown.

Enjoy the creamy filling and flaky crust. Serve with a side salad for a complete meal.

Vegan Pumpkin Cheesecake with Gingersnap Crust

Delight in a dessert that combines the creamy richness of cheesecake with the warm spices of pumpkin and ginger. This vegan version offers a guilt-free indulgence perfect for any occasion.

Ingredients

– 1.5 cups gingersnap crumbs
– 1/4 cup melted coconut oil
– 1 cup raw cashews, soaked overnight
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup coconut oil
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves
– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F.
2. Mix gingersnap crumbs with 1/4 cup melted coconut oil until evenly coated.
3. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
4. Drain cashews and blend with pumpkin puree, maple syrup, 1/4 cup coconut oil, vanilla, cinnamon, nutmeg, cloves, and salt until smooth. Tip: For extra creaminess, blend for at least 3 minutes.
5. Pour filling over crust, smoothing the top with a spatula.
6. Freeze for at least 4 hours until set. Tip: Cover with plastic wrap to prevent freezer burn.
7. Before serving, let cheesecake sit at room temperature for 10 minutes for easier slicing. Tip: Run a knife under hot water for clean cuts.
You’ll love the smooth, creamy texture against the crunchy crust. Serve with a drizzle of caramel or a sprinkle of crushed gingersnaps for added flair.

Roasted Garlic and Rosemary Mashed Potatoes

Garlic and rosemary transform ordinary mashed potatoes into a fragrant, flavorful side dish. Perfect for holidays or weeknight dinners, this recipe is straightforward and satisfying.

Ingredients

• 2 lbs potatoes, peeled and quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 1/2 cup milk
• 4 tbsp butter
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Toss garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 20 minutes until soft.
3. Boil potatoes in salted water for 15-20 minutes until fork-tender.
4. Drain potatoes and return to the pot.
5. Add roasted garlic, milk, butter, rosemary, salt, and pepper to the pot.
6. Mash the mixture until smooth, adjusting milk for desired consistency.
7. Heat the mashed potatoes over low heat for 2-3 minutes, stirring constantly.

Just creamy enough with a hint of rosemary, these mashed potatoes pair beautifully with roasted meats. For a twist, top with crispy fried rosemary leaves before serving.

Autumn Harvest Salad with Pomegranate and Pecans

Delight in the crisp flavors of fall with this vibrant salad. It combines sweet, tart, and nutty elements for a satisfying bite.

Ingredients

• 6 cups mixed greens
• 1 cup pomegranate seeds
• 1/2 cup pecans, toasted
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer.
2. Toast pecans in oven for 5-7 minutes until fragrant. Tip: Watch closely to prevent burning.
3. In a large bowl, combine mixed greens, pomegranate seeds, and toasted pecans.
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Tip: Adjust honey for desired sweetness.
5. Drizzle dressing over salad and toss gently to coat. Tip: Add dressing just before serving to keep greens crisp.
6. Sprinkle crumbled feta cheese on top.

The salad offers a crunchy texture from the pecans and a juicy burst from the pomegranate. Serve it alongside grilled chicken for a hearty meal.

Vegan Pecan Pie with Date Caramel

Ready to indulge in a guilt-free dessert? This Vegan Pecan Pie with Date Caramel is a game-changer. Rich, sweet, and utterly satisfying, it’s perfect for any occasion.

Ingredients

• 1 1/2 cups pecans
• 1 cup pitted dates
• 1/4 cup coconut oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup almond flour
• 2 tbsp water

Instructions

1. Preheat oven to 350°F.
2. Blend dates, coconut oil, maple syrup, vanilla extract, and salt in a food processor until smooth. Tip: Soak dates in warm water for 10 minutes if they’re too hard.
3. Press almond flour into a 9-inch pie dish to form the crust. Bake for 10 minutes. Tip: Use the back of a spoon to evenly press the crust.
4. Spread date caramel over the baked crust. Tip: Let the crust cool slightly before adding the caramel to prevent melting.
5. Arrange pecans on top of the caramel in a single layer.
6. Bake for 20 minutes, or until the pecans are lightly toasted.
7. Remove from oven and let cool for at least 30 minutes before serving.

Wonderfully chewy with a crunchy pecan topping, this pie is a delight. Serve with a dollop of coconut whipped cream for an extra treat.

Curried Lentil and Sweet Potato Stew

A hearty Curried Lentil and Sweet Potato Stew is perfect for chilly evenings. Packed with flavor, it’s a one-pot wonder that’s both nutritious and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup dried green lentils, rinsed
• 2 sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper. Cook for 1 minute until fragrant.
4. Add 1 cup rinsed lentils and 2 cubed sweet potatoes to the pot.
5. Pour in 4 cups vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
7. Stir in 1 can coconut milk and simmer uncovered for 5 more minutes.
8. Season with salt to taste.
9. Garnish with fresh cilantro before serving.

Flavorful and creamy, this stew pairs wonderfully with naan or over rice. The sweet potatoes add a subtle sweetness that balances the spices beautifully.

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!