24 Vegan Thanksgiving Recipes That Will Delight Everyone at Your Table

From stuffing and sides to entrées and dessert, build a vegan feast with these recipes.

vegan dips and vegetables
Photo:

Johnny Miller

Do you have vegan guests coming to dinner this year? Step one: Don't panic. Step two: Choose from our collection of mouthwatering vegan Thanksgiving recipes, from appetizers to sides to mains and desserts. While so much of the culinary focus of Thanksgiving involves a giant bird, vegans would like to remind the eating world that the true edible stars of late fall are fruits and vegetables, and there is no better place to celebrate them than with these recipes that will delight every last person at your gathering.

01 of 24

Crispy Brussels-Sprout Rösti

Crispy Brussels-Sprout Rösti
Lennart Weibull

Whether you serve it as an appetizer or a side at your vegan Thanksgiving feast, this crispy, crunchy on the outside but soft within potato and Brussels sprout pancake is a winner.

02 of 24

Vegan Mashed Potatoes

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Mike Krautter

Extra-virgin olive oil makes these potatoes smooth and rich. Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively, potatoes can be mashed with a potato masher or fork.

03 of 24

Cannellini and Kale Soup

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Kale is the iron-rich cool weather star in this satisfying and simple soup where crisp garlic adds a powerful crunch.

04 of 24

Vegan Stuffing

vegan stuffing in casserole dish
Bryan Gardner

A simple sourdough stuffing that everyone at the table will want to try. It has all of the traditional stuffing flavors—without the traditional poultry broth, dairy, or eggs.

05 of 24

Red Pepper and Pomegranate Dip

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Johnny Miller

Ruby pomegranate, roasted peppers, and creamy walnuts are whizzed up with chile for this zesty and arrestingly bright dip. It's a perfect welcome for arriving guests.

06 of 24

Persimmon with Roasted Chicories

persimmons and roasted chicories with shallot vinaigrette served on a white plate
Con Poulos

When chicories are roasted they take on a deep nuttiness, complemented in this luxuriously textured salad by fresh slices of Fuyu persimmon, pomegranate seeds, and succulent oil-cured olives.

07 of 24

Curried Lentil Soup with Dried Cherries and Cilantro

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An assertively spiced soup of creamed lentils combines the sweetness of coconut milk with pungency of garlic, ginger, and curry powder, with fresh cilantro and dried cherries adding layers of rewarding complexity towards the end.

08 of 24

Beet Salad with Citrus Mint Dressing

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Mellow roasted beets are invigorated by winter citrus and refreshing mint to make an appealingly simple and striking salad.

09 of 24

Whole Roasted Cauliflower

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Martyn Thompson

A spectacular vegan entrée, give this dish the center of the table it deserves. Roasting turns the cauliflower brown, nutty, and very tender. It’s served with an easy stir-it-together green herb sauce.

10 of 24

Sweet Potato-Cauliflower Curry

cauliflower-sweet potato curry served with cilantro and lime
Con Poulos

A creamy (but dairy free) sauce made with garlic, onion, coconut milk, and red curry paste envelopes hunks of sweet potato, cauliflower, baby spinach, edamame, and zucchini in this colorful vegan main.

11 of 24

Roasted Squash with Shallots Grapes and Sage

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John Kernick

Real grapes are ripe in fall, and their caramelized sweetness is offset by musky roast sage—perfect for this nutty roasted squash and grain entrée.

12 of 24

Roasted Carrots with Red Quinoa and Spinach

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John von Pamer

A hearty dish with a color palette so right for the Thanksgiving table. The secret weapon in this warm salad is shiro miso, the fermented soy paste that seems made for honeyed quality of roast carrots.

13 of 24

Pumpkin Pasta

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This baked pasta dish is a novel use for canned pumpkin puree at the Thanksgiving table. Kale and jarred sun-dried tomato pesto bring extra flavor and color to the pumpkin sauce, and sliced almonds add crunch.

14 of 24

Vegan Lentil Soup

vegan lentil soup in bowl on blue table
Justin Walker

Broccoli rabe's mineral depth adds complexity to a warming lentil soup spiced with fragrant cumin, toasted coriander, and a last-minute dash of red wine vinegar.

15 of 24

Stuffed Onions

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An irresistible option for a main course, these stuffed onions are filled with creamy potatoes and a powerhouse combination of mushrooms.

16 of 24

Stewed White Beans with Tomatoes and Rosemary

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Comforting beans are perfumed with rosemary, bay, and onion before cooking in the rich juices of hearty tomatoes.

17 of 24

Braised Green Beans and Tomatoes

Braised Green Beans with Tomatoes
Aya Brackett

The savory depth of canned tomatoes turns the classic side dish of green beans into a bowlful of goodness whose juices you'll want to spoon up.

18 of 24

Cranberry-Apple Chutney

cranberry chutney
Marcus Nilsson

Most cranberry sauce recipes are vegan. This mouth-watering chutney goes a step further than the simple sauce. It matches assertive vinegar with brown sugar. Enjoy it with roasted squash, stuffed onions, sweet potatoes, carrots, or parsnips.

19 of 24

Cippolini

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Krause, Johansen

Try not to inhale these luscious little mouthfuls of sweet-and-sour glazed onions. Cooked low and slow they are a meltingly good side dish for substantial fare like slow-cooked beans and lentils.

20 of 24

Vegan Spiced Red Fruit Tarts

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These luscious little tarts have a decadent chocolate crust, are stuffed with fresh cranberries and frozen raspberries and cherries, and are perfumed with warming spices.

21 of 24

Cranberry-Port Sorbet

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Marcus Nilsson

The luscious flavor of port together with the tart complex flavor of cranberries makes a gorgeous ruby-hued sorbet. It's just the right way to end a hearty Thanksgiving meal.

22 of 24

Vegan Apple Pie

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linda xiao

The delectable crust for this pie uses safflower oil rather than butter.

23 of 24

Cranberry-Vanilla Compote

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James Baigrie

Refreshing, pretty, and featuring the best fruits of the season, these delightful compotes are a refreshing end to a very filling meal.

24 of 24

Poached Red Wine Pears

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Pepper is the surprisingly effective aromatic in this classic dessert, where red wine turns pears sumptuous.

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