vegan thanksgiving recipes

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 Tofu "Turkey" is cozy, hearty and full of juicy flavor! Gluten-Free and made with only 10 ingredients, it’s the perfect holiday centerpiece.

Homemade Vegan Holiday Roast

Nasoya Extra-Firm Tofu*

(60 ml) low-sodium tamari

garlic, minced

tomato paste

neutral-flavored oil (I used avocado oil)

poultry seasoning

vegan chicken-flavored bouillon

(105 g) chickpea flour

stuffing*

balsamic vinegar

Nonstick cooking spray (Optional)

Prep

Preheat the oven to 375F and line a 8&#215;4 inch loaf pan with parchment paper (or nonstick cooking spray).

"Press" the Tofu

Cut each block of tofu in half. Working with one piece of tofu at a time, place the &#8220;block&#8221; in a fine mesh bag, or in the center of a clean kitchen towel. Use your hands to vigorously squeeze as much liquid as possible out of the tofu &#8211; it&#8217;s okay if you crush it, as it will be blended later. Repeat with the remaining blocks of tofu; I was able to squeeze just over 1 cup (240 ml) of liquid out of my tofu.

Make the "Turkey": 

add the pressed tofu to a food processor along with the tamari, garlic, tomato paste, oil, poultry seasoning, and chicken-flavored bouillon. Blend for a full 60 seconds, pausing about halfway to scrape the sides of the food processor. Once the wet mixture has fully combined, add the chickpea flour to the mix and process for an additional 45-60 seconds, until a thick and uniform mixture forms.

Fill the

Mould: Transfer 2/3 of the tofu mixture to the loaf pan; I find it easiest to evenly spread the mixture across the bottom of the pan first, then to use a spatula to press/scoop the base layer up the sides of the loaf, to create a well. There should be at least 1.5&#8243; of &#8220;batter&#8221; on all sides of the pan above the base &#8211; this forms a well for the stuffing. Once you have your well, add the stuffing to the center of the mould and press it firmly down.

Cover &amp; Bake

cover the stuffing with the remaining tofu mixture &#8211; it&#8217;s best to drop it in 1-2 tablespoon sized &#8220;dollops&#8221;, so it covers more surface area. Then, take a clean and slightly damp spatula and carefully spread the mixture evenly, sealing the top with the sides of the tofu mixture. If the spatula starts to stick, clean it off again. The top doesn&#8217;t have to be perfectly smooth, but there should be no stuffing peeking through. Once sealed, place the pan in the middle baking rack for 30 minutes.

Flip, Baste, &amp;

Bake: Remove the &#8220;turkey&#8221; from the oven and reduce the temperature to 350F. Flip the pan onto a parchment-lined baking sheet. Use a pastry brush to lightly cover the top and sides of the &#8220;turkey&#8221; in balsamic vinegar. Lightly spray the outside of the &#8220;turkey&#8221; with nonstick cooking spray (optional) to help caramelize and brown the exterior. Return to the middle rack of the oven and bake for an additional 30-35 minutes, until the exterior has browned and the &#8220;turkey&#8221; feels firm to the touch.

Set, Slice, &amp; Serve

remove from the oven and let sit for at least 5 minutes to set before slicing. Serve as desired; leftovers will keep in the fridge for up to 5 days.

Mushroom Wellington with Rosemary and Pecans - a simple, tasty vegan main dish, that can be made ahead, perfect for holiday gatherings! *Make sure to thaw your puff pastry before you start ( overnight in the fridge is easiest!)

Vegan Mushroom Wellington with Rosemary and Pecans

—-

olive oil (or butter)

mushrooms, sliced, stems OK (except Shiitake stems)

onion,

garlic cloves, rough chopped

rosemary

salt

sherry wine

chopped, toasted pecans

pepper

truffle oil

“Egg” wash – use nut milk, cream oil egg

Make sure your puff pastry is thawed before you start.

MAKE THE FILLING

Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!).  Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.

Let the filling cool

15-20 minutes (you could make the filling a day ahead and refrigerate).

Fill Pastry

When the filling is at room temp, unroll the puff pastry onto a parchment-lined baking sheet. Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.

Brush with the egg or eggless wash

Score the pastry

using a razor blade or sharp knife with your choice of design &#8211; cross-hatch, herringbone, leafy vine or just simple diagonal slits.

Bake

Place sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color &#8211; to ensure it&#8217;s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 10 minutes) Please, let&#8217;s not have any pale pastries!!! Nice and golden!

Cool

for  5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It&#8217;s OK to serve at room temp, but warm is best.

Absolutely delicious and looked super fancy!  Tried with cheese and without cheese and both were amazing. Thank you!!!

I may be reading this wrong, but I am a little confused.  Does this recipe make 2 wellingtons? Half of the mixture in one pastry and the other half in another?Made the filling so far and tastes great.

I made this tonight and it was amazing!!!!! Im so happy the recipe made 2 loaves because I am very much looking forward to leftovers lol

Loved the recipe.  Very easy to make and it's impressive to serve. I used cream cheese and it worked very well.

Great recipe, thank you. Very simple but tastes special. You're so right you can play with the filling as long as not watery. I had a bag of mixed nuts and also a few sundried tomatoes which worked really well.

This recipe is simple &amp; delicious! I absolutely loved it. I added goat cheese and spinach to my filling and it turned out great. A 5 star recipe for sure.

I made one vegan and one with percorino Romano cheese. My family loved these , not a crumb was leftover. Delicious

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

Mushroom Wellington with Rosemary and Pecans- a simple, elegant, vegan main dish, that can be made ahead, perfect for Christmas, Thanksgiving or any holiday! 

Mushroom Wellington Recipe 

Rich, buttery, and loaded with sweet corn! Southern-style corn pudding just got a vegan makeover. Adapted from a family recipe, JUST Egg and plant-based butter make it easy to enjoy a 100% vegan version of this holiday favorite.

Vegan Corn Pudding

all-purpose flour (40 g) (See Notes re: gluten-free.)

organic cane sugar

baking powder

fine sea salt

(12 oz) bottle JUST Egg

vegan butter, melted

plain, unsweetened non-dairy creamer

Plan:

About 1 hour before you plan to cook, remove bottle of JUST Egg from the refrigerator to warm up. If using frozen corn, place in a bowl to thaw.

Prep:

Preheat oven to 350 degrees F, and oil a 9-inch (2 quart) square baking dish.

Mix dry ingredients:

In a small bowl stir together the flour, sugar, baking powder, and salt.

Mix wet and make batter:

Pour JUST Egg into a large mixing bowl. If egg still feels cold, microwave on medium power for about 10 seconds, just enough to take the chill off. If you haven&#039;t already, melt the butter. Drizzle melted butter into JUST egg while whisking constantly. Whisk in the creamer (or milk). Add the flour mixture to the egg mixture, and whisk just until smooth.

Bake:

Add 3 cups corn to the prepared baking dish, and pour the batter over top. Use a spoon to ensure corn is evenly dispersed around dish. If desired, sprinkle remaining 1/2 cup corn on top. Bake uncovered for 50 to 55 minutes or until set in the center and golden on top.

This simple vegan turkey recipe is a perfect Thanksgiving main dish for beginners. It must be prepared at least 24 hours in advance.

Vegan Turkey

vital wheat gluten

soy flour

all-purpose flour

onion powder

garlic powder

yeast flakes

tsp salt

tsp aji no moto

sage powder

½ tsp dried thyme

water

Tbsp vegetable oil

onion

carrots

parsley

garlic

nutritional yeast flakes

soy sauce

tsp sugar

thyme

tsp black pepper

Tbsp vegan butter

tsp rosemary

sage

black pepper

Preheat oven to 350° Fahrenheit.

Mix dry ingredients together, then add wet ingredients and mix until stiff dough is formed.

Knead the dough for 5 minutes or process in food processor 1-2 minutes.

Form dough into a round loaf and wrap with parchment paper. Then wrap in 2 layers of heavy-duty tinfoil, twisting the ends off (not too tightly as it will need some room to expand).

Place foil-wrapped vegan turkey directly on middle oven rack and bake 1 hour 30 minutes.

Meanwhile, add all the broth ingredients to a large pot (or Instant Pot) and bring to a simmer, then turn off heat.

After removing the vegan roast from the oven, let it cool 30 minutes and then unwrap and place in the pot. Simmer for 30 minutes in the broth.

Allow the roast to cool until lukewarm then place in an air-tight container, cover with broth, and let chill at least 8 hours or up to 1 week to marinate. (To freeze, seal roast in freezer-safe bag without broth up to 3 months. It will need to thaw overnight before it can be reheated safely).

To finish the roast before serving: Preheat oven to 350° Fahrenheit. Melt vegan butter in a skillet; while it&#039;s melting, combine the rest of the browning ingredients. Cook the roast in the vegan butter until the sides are lightly browned, then add the rest of the combined broth ingredients. Cook over medium heat until liquids are dissolved.Then, transfer the vegan turkey roast to a shallow baking dish and bake, covered, for 30 minutes.

To serve, slice the roast as you wish and serve with vegan gravy and/or cranberry sauce. Cooked roast should be used within 5 days.

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

sage leaves

whole rolled oats

pecans (more for garnish)

walnuts (more for garnish)

½ garlic clove

maple syrup

olive oil

thyme leaves

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

cheese cheese

romano

no-boil lasagna noodles (uncooked)

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

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

How to cook a whole cauliflower in the air fryer!  This is a very easy vegan Thanksgiving dinner recipe.

Top 15 vegan thanksgiving recipes recipes from across the web

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

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Top 15 vegan thanksgiving recipes recipes from across the web

The most viewed vegan thanksgiving recipes 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

Homemade Vegan Holiday Roast

Vegan Mushroom Wellington with Rose...

Vegan Corn Pudding

Vegan Turkey

Vegan Thanksgiving Recipes: Sweet P...

Butternut Lasagna with Mushrooms an...

Air Fryer Roasted Whole Cauliflower

A Vegetarian Thanksgiving Dinner

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Best Vegan Thanksgiving Recipes: Po...

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