vegan thanksgiving recipes

Thanksgiving is just around the corner, which means holiday preparations are in order. For vegans, that means looking for vegan-friendly alternatives to classic Thanksgiving dishes. Here are some of the best vegan Thanksgiving recipes you will find.

 

The Best Vegan Thanksgiving Recipes to Try

In the past, vegans have had a hard time looking for Thanksgiving recipes that suit their diet. As more and more people turn to veganism, though, recipes that cater to vegans have become more popular. If you’re looking for recipes for vegan Thanksgiving, check out the best ones below.

 

1. Thanksgiving Chopped Salad

Ingredients:

  • 1/4 cup olive oil
  • 1 cup fresh flat-leaf parsley leaves
  • 1 cup fresh basil leaves
  • 1/4 cup fennel fronds
  • 2 romaine hearts, chopped
  • 2 Persian cucumbers, chopped
  • 1 small fennel bulb, chopped
  • 1/4 small red onion, chopped
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • Kosher salt and freshly ground black pepper

 

Directions:

  1. In a bowl, combine olive oil, red wine vinegar, and Dijon mustard. Whisk together until well mixed. Season with salt and pepper to taste.
  2. Add in all other ingredients to the bowl. Toss to combine. Serve.

 

2. Skillet Cornbread

Ingredients:

  • 1/4 cup nut milk
  • 1 cup mashed winter squash
  • 1 cup corn grits or cornmeal
  • 1/2 cup gluten-free oat flour
  • 1/4 cup millet flour
  • 1/4 cup extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 tbsp chia seeds, ground
  • 2 tbsp brown rice flour
  • 1 tbsp arrowroot powder
  • 2 tsp baking powder
  • 1/2 tsp sea salt

 

Directions:

  1. Preheat the oven to 350°F.
  2. In a bowl, combine chia seeds and nut milk. Set aside.
  3. If using corn grits, grind the grits until they’re fine like cornmeal. Place the ground grits or cornmeal in a separate bowl.
  4. Add the oat flour, brown rice flour, millet flour, arrowroot, and baking powder into the cornmeal bowl. Combine.
  5. In the bowl with the chia mixture, add the squash, olive oil, maple syrup, water, scallions, and salt. Whisk together.
  6. Combine the chia mixture and the flour mixture.
  7. Transfer the dough to an oiled 9-inch skillet and gently even out the top.
  8. Bake in the oven for about 28 to 30 minutes or until a toothpick comes out clean.
  9. Allow to cool for 15 minutes before serving.

 

3. Vegan Mashed Potatoes

Vegan Mashed Potatoes | thanksgiving food ideas

Ingredients:

  • 3 lb gold creamer potatoes, halved
  • 1/3 cup extra-virgin olive oil
  • 6 tbsp vegan butter
  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • Parsley, freshly chopped
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. Place potatoes in a large pot and fill with water until covered. Season with salt.
  2. Bring the potatoes to a boil and allow to cook until soft, about 15 to 18 minutes.
  3. Once cooked, drain the water. Mash the potatoes in the same pot until smooth.
  4. Place olive oil, rosemary, and garlic in a small saucepan. Cook for about a minute or until fragrant. Remove the rosemary.
  5. Pour the garlic and oil mixture over the potatoes. Add vegan butter and mix well until creamy. Season with salt and pepper to taste.
  6. Transfer mashed potatoes into a bowl and serve. Garnish with parsley on top.

 

4. Roasted Brussels Sprouts

Ingredients:

  • 1 lb brussels sprouts, trimmed and chopped into halves
  • 2 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. Preheat oven to 425°F.
  2. Place brussels sprouts on a large baking sheet. Add olive oil, salt, and pepper. Mix until the brussels sprouts are well-covered in the oil mixture.
  3. Bake the brussels sprouts in the oven for about 25 minutes or until the outside turns crispy. About halfway through baking, shake the pan so the brussels sprouts cook evenly.
  4. Once done roasting, take the brussels sprouts out of the oven and serve on a separate plate.

 

5. Vegan Mushroom Gravy

A classic vegan recipe for Thanksgiving is mushroom gravy. It’s all the flavor without the meat or dairy.

Ingredients:

  • 3 cup vegetable stock
  • 4 oz mushrooms, finely chopped
  • 1/2 onion, finely chopped
  • 3 tbsp all-purpose flour
  • 1 tsp chopped thyme
  • 1 tsp chopped sage
  • 2 tbsp extra-virgin olive oil
  • 1 tsp chopped rosemary
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. In a small saucepan over medium heat, sauté the onions in olive oil until soft.
  2. Add mushrooms and herbs. Season with salt and pepper to taste. Cook for 5 minutes more.
  3. Add flour and cook for a minute.
  4. Pour vegetable stock over the mixture and whisk to combine. Allow to simmer for 5-10 minutes until thickened.
  5. Season with more salt and pepper as necessary. Serve.

 

6. Vegan Stuffing

Vegan Stuffing | thanksgiving recipes

Ingredients:

  • 16 cups stale, 1-inch cubed white bread
  • 1/4 cup fresh parsley, chopped
  • 8 oz sliced mushrooms
  • 2 bags green tea
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 4 tbsp olive oil
  • 1 tbsp finely chopped fresh sage
  • 1 tbsp finely chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper

 

Directions:

  1. Preheat the oven to 375°F.
  2. Brew tea in 2 cups of hot water and steep for 5 minutes. Remove the bags.
  3. Cook onions and celery stalks in 3 tbsp of oil over medium heat until soft.
  4. Add mushrooms, sage, thyme, salt, and pepper. Cook until mushrooms soften.
  5. Pour in green tea and bring to a simmer. Once it reaches a simmer, turn off the heat.
  6. In a large bowl, mix the cubed bread, the green tea mixture, and parsley. Allow to rest for 10 minutes.
  7. After resting, toss the mixture again before transferring to an oiled baking dish. Drizzle remaining oil over the top.
  8. Cover the baking dish with foil. Bake the stuffing for 30 minutes.
  9. Remove the foil cover and allow to bake until golden brown before serving.

 

7. Roasted Cauliflower With Herb-Mustard Glaze

One of the best Thanksgiving recipes for vegans involves a whole head of cauliflower with a delicious glaze.

Ingredients:

  • 4 heads cauliflower, leaves trimmed
  • 6 heads garlic, top part chopped off
  • 1 cup vegan mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup sunflower oil
  • 1/4 cup Dijon mustard
  • 1/4 cup grainy mustard
  • 6 tsp extra-virgin olive oil
  • 2 tsp dried sage
  • 2 tsp chopped fresh rosemary
  • 1 large shallot, chopped
  • Kosher salt
  • Freshly ground pepper

 

Directions for Roasted Garlic:

  1. Preheat the oven to 400°F. Overline a baking tray with foil.
  2. Place the garlic heads on a baking tray with the cut sides up. Drizzle with olive oil and season with salt and pepper to taste.
  3. Cover the seasoned garlic heads with the excess foil. Bake for about 1 hour.
  4. Remove the roasted garlic from the oven and remove the foil. Let sit until cool enough to handle.
  5. Squeeze the garlic heads until cloves come out. Transfer to a bowl.

 

Directions for Roasted Cauliflower with Glaze:

  1. Preheat the oven to 400°F.
  2. Boil a large pot of salted water. Add cauliflower and cook for about 8 to 10 minutes. Drain the water and allow the cauliflower to cool.
  3. Blend together roasted garlic, olive oil, shallot, Dijon mustard, sage, rosemary, vegan mayonnaise, salt, and pepper. Transfer to a bowl and mix grainy mustard in.
  4. Transfer boiled cauliflower to a baking sheet. Drizzle with sunflower oil and season with salt and pepper. Bake for 10 minutes.
  5. Remove the cauliflower from the oven and glaze the roasted garlic mixture over the top of each head. Bake again until the glaze becomes golden brown.
  6. Remove the glazed cauliflower from the oven and transfer to a plate before serving.

 

8. Vegan Meatloaf

When it comes to Thanksgiving vegan recipes, you can’t go wrong with a veggie meatloaf.

Ingredients:

  • 2 (15-oz) cans chickpeas, drained and rinsed
  • 1 cup baby bella mushrooms, finely chopped
  • 1 cup panko bread crumbs
  • 1/4 cup freshly chopped parsley
  • 1/4 cup ketchup
  • 1/2 yellow onion, finely chopped
  • 1/4 cup barbecue sauce
  • 2 celery stalks, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp vegan Worcestershire sauce
  • 1/2 tsp smoked paprika
  • Kosher salt
  • Freshly ground black pepper

 

Ingredients:

  1. Preheat the oven to 375°F.
  2. Cook onion, carrot, celery stalks, and mushroom in a large skillet over medium heat. Cook until soft, about 6 to 8 minutes.
  3. Mash chickpeas with a potato masher or food processor.
  4. In a bowl, combine chickpeas, cooked vegetables, bread crumbs, soy sauce, Worcestershire sauce, and parsley.
  5. Whisk together barbecue sauce and ketchup in a separate bowl. Add half of the sauce mixture to the chickpea mixture and mix well. Season with salt, pepper, and paprika.
  6. Pour in chickpea mixture into a parchment paper-lined loaf pan, making sure to smooth out the top evenly.
  7. Brush half of the remaining sauce mixture over the top.
  8. Bake the loaf in the oven for 30 minutes. Remove loaf from the oven and brush the rest of the sauce mixture. Bake for another 30 minutes.
  9. Allow the loaf to cool for 10 minutes. Garnish with parsley before serving.

 

9. Vegan Pumpkin Pie

Pumpkin Pie | thanksgiving vegan recipes

If you’re looking for dessert vegan Thanksgiving recipes, this pumpkin pie will have you wanting more.

Ingredients:

  • For the crust:
    • 1 1/2 cup pecans
    • 2/3 cup old fashioned oats
    • 3 tbsp coconut oil, melted and cooled
    • 3 tbsp packed brown sugar
    • 1/4 tsp kosher salt
    • Cooking spray
  • For the filling:
    • 1 (15-oz.) can pumpkin puree
    • 1 cup coconut milk
    • 3/4 cup packed brown sugar
    • 2 tbsp cornstarch
    • 1 tsp pure vanilla extract
    • 1 tsp ground cinnamon
    • 1/2 tsp kosher salt
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
  • For the topping:
    • 1 (13.5-oz.) can refrigerated full-fat coconut cream
    • 3 tbsp powdered sugar
    • Kosher salt

 

Directions:

  1. Preheat oven to 375°F.
  2. Combine pecans, sugar, oats, and salt in a food processor and processor into fine crumbs. Add coconut oil and process until a dough forms.
  3. Press the dough into a greased pie dish. Line the crush with parchment paper.
  4. Fill the center with pie weights (dry beans also work) and blind bake for 15 minutes. Remove parchment paper and weights then bake for another 15 minutes.
  5. Whisk together the ingredients for the pie filling in a separate bowl. Pour the mixture over the baked crust.
  6. Bake pie for 50 to 55 minutes until the center is slightly wobbly. Chill.
  7. In a separate bowl, beat the coconut cream, powdered sugar, and salt using a hand mixer or electric mixer. Beat until stiff peaks form.
  8. Place whipped coconut cream over the top of the pie and serve.

 

Start Cooking!

Whether you’re cooking for friends, family, or yourself, these vegan Thanksgiving recipes will surely wow at your holiday dinner. Try them out for a truly unforgettable Thanksgiving experience.

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