Food & Cooking Recipes Holidays & Events Thanksgiving Recipes 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. By Marie Viljoen Marie Viljoen Marie is a freelance writer for MarthaStewart.com. Editorial Guidelines and Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on October 26, 2023 Close 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. 16 Vegetarian Thanksgiving Recipes Your Meat-Free Guests Will Love 01 of 24 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. View Recipe 02 of 24 Vegan Mashed Potatoes 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. View Recipe 03 of 24 Cannellini and Kale Soup Kale is the iron-rich cool weather star in this satisfying and simple soup where crisp garlic adds a powerful crunch. View Recipe 04 of 24 Vegan Stuffing 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. View Recipe 05 of 24 Red Pepper and Pomegranate Dip 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. View Recipe 06 of 24 Persimmon with Roasted Chicories 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. View Recipe 07 of 24 Curried Lentil Soup with Dried Cherries and Cilantro 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. View Recipe 08 of 24 Beet Salad with Citrus Mint Dressing Mellow roasted beets are invigorated by winter citrus and refreshing mint to make an appealingly simple and striking salad. View Recipe 09 of 24 Whole Roasted Cauliflower 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. View Recipe 10 of 24 Sweet Potato-Cauliflower Curry 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. View Recipe 11 of 24 Roasted Squash with Shallots Grapes and Sage 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. View Recipe 12 of 24 Roasted Carrots with Red Quinoa and Spinach 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. View Recipe 13 of 24 Pumpkin Pasta 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. View Recipe 14 of 24 Vegan Lentil Soup 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. View Recipe 15 of 24 Stuffed Onions An irresistible option for a main course, these stuffed onions are filled with creamy potatoes and a powerhouse combination of mushrooms. View Recipe 16 of 24 Stewed White Beans with Tomatoes and Rosemary Comforting beans are perfumed with rosemary, bay, and onion before cooking in the rich juices of hearty tomatoes. View Recipe 17 of 24 Braised Green Beans and 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. View Recipe 18 of 24 Cranberry-Apple 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. View Recipe 19 of 24 Cippolini 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. View Recipe 20 of 24 Vegan Spiced Red Fruit Tarts 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. View Recipe 21 of 24 Cranberry-Port Sorbet 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. Fruit-and-Herb Sorbets 22 of 24 Vegan Apple Pie linda xiao The delectable crust for this pie uses safflower oil rather than butter. View Recipe 23 of 24 Cranberry-Vanilla Compote James Baigrie Refreshing, pretty, and featuring the best fruits of the season, these delightful compotes are a refreshing end to a very filling meal. View Recipe 24 of 24 Poached Red Wine Pears Pepper is the surprisingly effective aromatic in this classic dessert, where red wine turns pears sumptuous. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit