vegan thanksgiving

All the vegan recipes that you could possibly need to cook a delicious vegan Thanksgiving feast! Mix n&#x27; match to create the best menu for your family!

Vegan Thanksgiving Menu

Vegan Roast

Spinach Artichoke Dip

Cranberry Sauce

Easy Vegan Macaroni & Cheese

Potatoes

Mediterranean Farro Salad with Champagne Vinaigrette

Spicy Rosemary Butternut Squash

Roasted Balsamic Brussel Sprouts

Mashed Cauliflower Green Bean Casserole

Chai Spiced Pumpkin Layer Cake

Vegan Roast - This needs to be cooked fresh so the coating is crisp.&nbsp;

Spinach Artichoke Dip - You can make this the day before, it reheats really well.&nbsp;

Cranberry Sauce - Serve at room temperature.

Macaroni &amp; Cheese - Make this the day of so the sauce stays &quot;saucy.&quot; If you need to make it the day before, make sure you add additional vegetable broth or water to the sauce to loosen it up. 

Mashed Potatoes - Make the mashed potatoes the day before or early the day of and keep it warm in a crockpot until dinner.&nbsp;

Mushroom Gravy - Make the gravy the 1-2 days before and reheat for dinner. 

Farro Salad - You can make this the day before and serve it warm or cold.&nbsp;

Butternut Squash - This dish can be made up to 3 days in advance and then reheated.&nbsp;

Mashed Cauliflower Green Bean Casserole - Prepare this right before dinner so the topping stays crisp.&nbsp;

This Vegan Cornbread Stuffing is a must-have side dish for Thanksgiving! Flavorful and moist with a crispy top. Gluten free and oil free options.

Vegan Cornbread Stuffing

Recipe The Best Vegan Cornbread

vegan butter

sweet onion, chopped

celery,

fresh parsley, finely chopped, divided

sage

thyme

salt

vegetable broth

Make the vegan cornbread, preferably a day in advance. Let it cool for at least an hour, or overnight.

Preheat the oven to 250 degrees F. Slice the cornbread into 1-2 inch cubes, and place them on a baking sheet. Bake for about 30 minutes, so they can dry out and become a bit toasty. Remove from the oven and set aside while you prepare the other ingredients.

Prepare the Cornbread

Increase the oven temperature to 375 degrees F and lightly grease a 9 x 13 inch casserole dish.

Heat the vegan butter in a small skillet over medium-high heat. Saute the onion and celery for 2-3 minutes, then add in 1/4 cup of the parsley, sage (1/2 tsp), thyme (1/2 tsp), salt (1/2 tsp) and the vegetable broth (2 1/2 cups). Bring to a boil and stir. Once boiling, remove from heat and set aside.

Add the cornbread cubes to the casserole dish, evenly. Pour the broth/vegetable mixture over the cornbread cubes, and stir slightly. Bake for 30-35 minutes, until toasted on top. Sprinkle the rest of the parsley on top and serve immediately.

Make the Stuffing

This is the ultimate recipe for gluten-free vegan apple crumb pie. With a flakey gluten-free pie crust, a sweet apple filling and the perfect crumb topping. Easy + healthy!

Perfect Gluten-Free Vegan Apple Crumb Pie

Bob's Red Mill Gluten Free 1-to-1 Baking Flour

tsp sea salt

vegan butter (, cold)

water

apples (, about 10 medium apples)

lemon

cinnamon

Bob's Red Mill Coconut Sugar

Bob's Red Mill Arrowroot Starch

oats

Bob's Red Mill Almond Flour

coconut oil

maple syrup

vanilla

Preheat the oven to 350ºF. Grease a 9" pie dish and set it aside.

Start by making the topping. Add all ingredients into a small bowl and mix together. Set aside.

Move onto the apples. If you haven't yet, peel and slice your apples into thin strips (about 1/8" thick). Add the apples into a large mixing bowl. Add the lemon juice, cinnamon, coconut sugar, and arrowroot starch. Mix together and set aside.

And finally, let's make the crust. Add the gluten-free flour, salt, and cold butter into a food processor. Blitz together until the butter is combined with the flour. Add 1/4 cup of cold water and process until combined. Pulse in the next tablespoon of water and then if needed the final one. At this point, the dough should have come together and will be pliable.

Transfer the dough onto a piece of parchment paper. Form into a ball and top with another piece of parchment. Roll out the crust into a circle to about 1/8" thick.

Remove the top piece of parchment paper from the dough and flip it into the pie dish. Press the crust into the dish so that it's even throughout. Fold the top of the crust over slightly and then crimp the edges with your fingertips.

Transfer the apples into the crust and spread evenly throughout. Sprinkle the topping on top.

Bake on the center rack for 50 - 60 minutes until the crust and topping are golden brown and you can hear the apple filling bubbling. Remove from the oven and allow to cool for at least 20 minutes before slicing and serving.

To serve, top with a scoop of vegan vanilla ice cream!

https://content.jwplatform.com/videos/YDfozy5s.mp4

This is the ultimate recipe for gluten-free vegan apple crumb pie. With a flakey gluten-free pie crust, a sweet apple filling, and the perfect crumb topping. Easy + healthy!

Healthy, hearty, 30-minute Vegan Thanksgiving Wraps with roasted sweet potatoes, crispy chickpeas, and garlic-dill sauce, tucked inside homemade Garlic Herb Flatbreads!

Vegan Thanksgiving Wraps

(~150 g each) sweet potatoes ((organic when possible))

Tbsp avocado oil

tsp ground cinnamon

cayenne pepper ((optional))

chickpeas

tsp cumin

tsp smoked paprika

coriander + cardamom ((optional))

Garlic Herb Flatbreads* (or store-bought flatbreads or pita)

Garlic Dill Hummus Sauce

Toasted sunflower seeds

cranberries ((optional // chopped))

Fresh arugula or parsley ((optional))

Preheat oven to 400 degrees F (204 C).

Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.

Add to a mixing bowl with avocado oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.

To the same mixing bowl, add rinsed, dried chickpeas, and avocado oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).

Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).

Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You'll know they're done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.

In the meantime, prepare toppings and dressing (if using).

Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.

To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).

Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

olive oil

tsp kosher salt

tsp nutmeg

tsp garlic granules (or garlic powder)

tsp black pepper

vegan bacon

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

This sweet potato casserole is one of our favorite vegan thanksgiving recipes!

Vegan Thanksgiving Recipes: Sweet Potato Casserole

sweet potatoes

extra-virgin olive oil (more

almond milk (more if necessary)

ginger

sea salt

black pepper

sage leaves

whole rolled oats

pecans (more for garnish)

walnuts (more for garnish)

½ garlic clove

thyme leaves

rosemary

Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8x11-inch baking dish, or similar, with olive oil.

Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.

Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.

Butternut Lasagna with Wild Mushrooms and Sage, - a delicious vegetarian or vegan main dish, perfect for your holiday table! This can be made ahead, and baked right before serving! Try using Smoked Mushroms!

Butternut Lasagna with Mushrooms and Sage

butternut squash

½ a sweet onion, sliced into big wedges

½ lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)

shallot

garlic cloves, chopped

spinach

egg (optional)

nutmeg

pepper

garlic powder

cheese cheese

romano

no-boil lasagna noodles (uncooked)

Garnish with 9 crispy sage leaves (optional, see notes) or Arugula Pesto

olive oil (or butter)

flour

milk (or nut milk)

salt, pepper and nutmeg

mozzarella

START THE BUTTERNUT

. Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.

Make the mushroom filling

In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.

Using a fork, mix the ricotta cheese with the egg, nutmeg and salt. ( You really don&#8217;t have to add the egg, but it adds a nice richness.)

Make the BUTTERNUT SAUCE

When the butternut is cool enough to handle, scoop all the flesh out into a food processor. You should have about 4 cups. Add the roasted onion, olive oil, water, salt, pepper and garlic powder. Puree until smooth. You will need at least 3 1/2  cups pureed and you want it to be almost saucy, like a marinara sauce ( so add water if need be!). This will act as the &#8220;sauce&#8221;.

Assemble the lasagna

. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with  lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese. Add more lasagna noodles. Spread out the rest of the ricotta mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions and sage) and sprinkle with another ½ cup shredded mozzarella and couple tablespoons parmesan. Place the final noodles over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cheese ( or make the creamy béchamel sauce.- See notes. ) You could assemble this 1-2 days before baking.

Cover tightly with foil and bake in 375 F oven for 40 minutes. (If the foil touches the lasagna, place a layer of parchment between the foil and lasagna). Uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 9 servings.

Garnish with optional crispy sage leaves.

This was terrific! My household has dietary preferences from avowed near-daily meat-eaters to near-vegetarians, and everyone loved it.

I made a couple of tweaks based on what I had on hand, in order to avoid a separate trip to the grocery store (of course, once I found the recipe, I had to make it THAT DAY).
1) I had bricks of frozen squash purée but not a fresh whole squash, so I just went with it. The two 400g bricks got me just over 3 cups of squash purée, but I had to add nearly a cup of water to get to a sauce-like consistency, so I got to 4 cups of sauce just fine. Will definitely try again with a roasted fresh squash!
2) I had only about 1lb of mushrooms, but did have four small zucchini left over that needed using up (plus ~250g spinach), so I did! I cut the zucchini into -1cm slices, then the slices into quarters. I cooked the mushrooms for a bit first, then added the zucchini for the last few minutes (cooked just until tender-crisp) and wilted the spinach. I bumped up the seasoning a bit in this layer to compensate for the extra veggies. The resulting lasagna JUST fit in my deeper 9x13 pan, but did still fit!

I made the optional bechamel for the top, and the final lasagna was wonderfully creamy.

As a side note, I've been using the shorter, flat Molisana no-boil lasagna noodles lately instead of the longer, wavy noodles. I really like how they fit my pan and have had good success with the top layer cooking through reliably. They also have a nice finished texture. Someone recommended them to me and I've been really happy with them, so thought I would pass on the tip!

I halved the oil, used tofu and plant based shredded mozzarella  and it’s still crazy good.  I can only imagine how mind blowing the original recipe must be.  Sylvia, you’re incredibly gifted.  Thank you fir sharing your gift!

Making it again right now! I’ve made this a handful of times now and it always turns out so dang good! Sure, it takes forever the first time, but it’s so worth it! I use Kite Hill almond milk ricotta because my partner is allergic to soy. Or I make my own cashew ricotta. Violife mozzarella and Parmesan are a must for dairy-free people like me. So good. I had to write a review! Thank you!

This is scrumptious and fancy enough for company.  A wonderful fall recipe!  I didn’t make the bechemel or the fried sage leaves but otherwise followed the recipe exactly. Will definitely be making this again.

https://content.jwplatform.com/videos/Kb3mKF39.mp4

Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes.

Butternut Lasagna Recipe

Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this pumpkin chocolate pie. I’m sure that they will never guess that what makes it smooth and creamy.

Pumpkin Chocolate Pie

semi-sweet chocolate chips

pumpkin puree

tofu

brown sugar

vanilla extract

Tablespoon of pumpkin pie spice

vegan pie crust

whipped cream

chocolate chips

Preheat oven to 350 degrees Fahrenheit.

In a small, microwave-safe bowl, microwave the chocolate chips for 30 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)

Combine  melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender and blend on high until completely smooth.

Pour pie mixture into the prepared crust and bake for 30 minutes.

Let pie set in the refrigerator overnight, or for at least 6 hours.

https://content.jwplatform.com/videos/vkF6qPP5.mp4

This Chocolate Pumpkin Pie is the best! So creamy, pumpkin-packed, and delicious!

Chocolate Pumpkin Pie

This vegan butternut squash risotto is easy to make, filling, and delicious. It&#039;s perfect as a gluten-free, vegan main course or side dish for the holidays or whenever you&#039;re in the mood for a special meal.

Vegan Butternut Squash Risotto

Arborio rice

onions

extra virgin olive oil

garlic

salt ((or

black pepper ((or

Add the olive oil to a large pot on the stove set to low-medium heat.

Add the chopped onions, garlic, and sage, then cook, stirring occasionally, for 3-4 minutes or until the onions have softened and look translucent.

Stir in the Arborio rice and cook for 1 minute to toast the grains slightly.

Add the chopped butternut squash, water, white wine, salt, and pepper, then cook, uncovered, for 26-28 minutes or until the rice is cooked to al dente and the butternut squash is fork tender.

Top 23 vegan thanksgiving recipes from across the web

The most viewed vegan thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 23 vegan thanksgiving recipes from across the web

The most viewed vegan thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Thanksgiving Menu

Vegan Cornbread Stuffing

Perfect Gluten-Free Vegan Apple Cru...

Vegan Thanksgiving Wraps

Vegan Green Bean and Bacon Bundles

Vegan Thanksgiving Recipes: Sweet P...

Butternut Lasagna with Mushrooms an...

Pumpkin Chocolate Pie

Vegan Butternut Squash Risotto

Maple Roasted Acorn Squash with Veg...

Vegan Stuffed Acorn Squash

Vegan Pecan Pie Recipe

The Best Vegan Mashed Potatoes

Homemade Apple Butter

Holiday Festive Falafels (no meatba...

Best Vegan Turkey Roast (perfect fo...

Best Vegan Turkey Roast (perfect fo...

Crispy Smashed Potatoes

Vegan Sweet Potato Pie

Creamy Vegan Mushroom Gravy

Homemade Vegan Stuffing Muffins

Sweet Potato Black Bean Chili With ...

Savory No-Knead Dinner Rolls with S...

The most viewed vegan thanksgiving recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine