The Best Vegan Thanksgiving Recipes for an All-Inclusive Festive Table

Going vegan has its advantages: from promoting a healthier lifestyle, reducing animal cruelty, to contributing to environmental sustainability.

In fact, research has shown that a plant-based diet can significantly lower the risk of heart disease and obesity.

But when the holidays roll around, like Thanksgiving, staying true to your vegan lifestyle becomes a culinary challenge. You want to make sure the festive table is filled with mouth-watering dishes, but at the same time you don’t want to compromise on your dietary choices.

That said, having trusty vegan Thanksgiving recipes at your disposal is essential. These are usually closely aligned with the traditional flavors of the holiday, yet made entirely with plant-based ingredients. And, if done right not even non-vegans will miss the turkey!

Here’s a collection of the best vegan Thanksgiving recipes for an all-inclusive festive table.

What Do Plant-Based People Eat For Thanksgiving?

Plant-based people (or simply put, vegans) have a diverse range of options when it comes to Thanksgiving dinner.

For starters, the main course can be swapped for roasted vegetables like Brussels sprouts, sweet potatoes, and butternut squash, or hearty dishes like lentil loaf or mushroom wellington.

Cranberry sauce is a classic side dish that remains vegan-friendly by nature.

Vegan stuffing can be made using vegetable broth and herbs, while mashed potatoes can be whipped up with non-dairy milk and vegan butter.

And let’s not forget the all-important pumpkin pie for dessert, which can easily be made without eggs, butter, and heavy cream.

Yanking yourself back in shape has never been so easy with our game-changing fitness app! Start transforming your life with BetterMe!

What’s Best To Eat As a Vegan on Thanksgiving?

As a vegan, you’ll want to choose Thanksgiving foods that are not only delicious but also nutritious.

This means loading your plate with a variety of colorful dishes that are loaded with vitamins, minerals, and fiber.

Vegetables like kale, spinach, carrots, beets, and broccoli can all be cooked in various tasty ways to make sure you’re getting a good dose of nutrients.

Whole grains like quinoa and brown rice can replace white rice or bread in stuffing recipes and provide a healthy source of complex carbohydrates.

Don’t forget to also include protein-rich foods like beans, lentils, and tofu.

And for dessert, opt for fruit-based options like apple crisp or berry cobbler instead of processed sweets.

What Do Vegans Eat Instead of Turkey?

Instead of turkey, vegans can eat Tofurkey; a popular option made with tofu, seasoned with herbs and spices, and shaped into a turkey-like roast.

Seitan, which is made from wheat gluten, is another popular meat substitute that can be used to make a delicious roast.

For those looking for a more traditional option, stuffed squash or portobello mushrooms are great alternatives.

While it’s great to explore new and creative vegan recipes for Thanksgiving, incorporating traditional dishes into your menu can also be a meaningful way to celebrate the holiday.

Vegan Thanksgiving Recipes

The recipes below are guaranteed to impress both vegans and non-vegans alike at your Thanksgiving feast.

Vegan Turkey Roast (1)

You don’t have to miss out on the traditional Thanksgiving turkey when you go vegan. This vegan turkey roast, made with tofu and a flavorful stuffing is a delicious and cruelty-free alternative to the classic dish.

Ingredients

For the vegan turkey:

• 1 396g (14oz) package firm tofu, drained
• 3 tablespoons nutritional yeast
• 2 tablespoons water, (plus more if needed)
• 1 tablespoon white miso paste
• 2 teaspoons onion powder
• 2 teaspoons vegetable broth powder, vegetable instant stock mix powder, or 1 vegetable bouillon cube
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon dried thyme leaves
• ¼ teaspoon ground sage
• 1 ½ cups vital wheat gluten

For the crispy skin:

• ¼ cup vegan butter, melted
• 4 cloves garlic, minced or pressed
• 1 ½ teaspoons soy sauce or ½ teaspoon salt
• ½ teaspoon dried thyme leaves
• ¼ teaspoon black pepper
• 1 sheet rice paper

Instructions

1. Mash the tofu in a large mixing bowl until there are no large chunks left.
2. Add in the nutritional yeast, water, white miso paste, onion powder, vegetable broth powder, garlic powder, salt, dried thyme leaves, and ground sage. Mix until all ingredients are well combined.
3. Gradually add in the vital wheat gluten, stirring continuously to create a firm, dough-like mixture.
4. Shape the dough into a loaf, mimicking the shape of a turkey roast. Set aside.
5. For the crispy skin, combine the melted vegan butter, minced garlic, soy sauce, thyme leaves, and black pepper in a separate bowl.
6. Cut the rice paper into strips and dip each strip into the butter mixture, ensuring it’s fully coated. Wrap the coated rice paper around the tofu loaf.
7. Preheat your oven to 350°F (175°C). Place the vegan turkey roast on a baking sheet and bake for about 1 hour, or until the rice paper skin is golden and crispy.
8. Allow the vegan turkey roast to cool slightly before slicing and serving.

Servings: 4

Nutrition: 1serving | Calories: 234kcal | Carbohydrates: 15g | Protein: 39g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 1046mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 4mg

Read more: Gluten-Free Thanksgiving Recipes for a Safe and Happy Holiday

Roasted Brussels Sprouts with Balsamic Glaze (2)

If you’re looking for a simple and flavorful side dish for your Thanksgiving feast, try these roasted Brussels sprouts with balsamic glaze. 

The tangy and sweet balsamic glaze pairs perfectly with the caramelized Brussels sprouts, making this dish a tasty addition to any holiday meal.

Ingredients

• 1 pound Brussels sprouts
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• 1 tablespoon lemon juice, plus 2 teaspoons zest
• 1 tablespoon fresh thyme leaves
• parsley leaves, for garnish
• Pinch of red pepper flakes

Instructions

1. Preheat the oven to 425°F (218°C).
2. Trim off the ends of the Brussels sprouts and remove any discolored leaves.
3. Cut each Brussels sprout in half and place them on a baking sheet, cut side up.
4. Drizzle with olive oil and season with salt, and pepper.
5. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and nicely caramelized.
6. While the Brussels sprouts are roasting, mix together the lemon juice, zest, thyme leaves, parsley leaves, and red pepper flakes in a small bowl.
7. Once the Brussels sprouts are done roasting, remove them from the oven and drizzle with the lemon and herb mixture.
8. Toss the Brussels sprouts to coat evenly.
9. Serve hot as a side dish for your Thanksgiving dinner.

Servings: 3 to 4

Vegan Mushroom Wellington (3)

This vegan mushroom Wellington is a show-stopping centerpiece for your Thanksgiving dinner. Filled with savory mushrooms, spinach, and onion, all wrapped in flaky puff pastry, this dish is sure to impress even the most skeptical of guests.

Ingredients

• 4 large portobello mushroom stalks trimmed and cleaned
• 3 large onions peeled and chopped
• 3 tbs olive oil
• 300 g baby spinach (10 ½ oz)
• 4 sprigs of thyme leaves picked
• 1 vegan puff pastry
• 1 tbsp dijon mustard
• salt and pepper to taste
• Vegan Egg Wash
• 1 tbsp aquafaba (chickpea water)
• 1 tbsp almond or cashew milk
• 1 tsp neutral flavored oil
• ½ tsp maple syrup or brown rice syrup

Instructions

1. Preheat your oven to 200°C (392°F).
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the portobello mushrooms and fry until they are browned on both sides. Set aside.
3. In the same pan, add 2 tablespoons of olive oil and the chopped onions. Cook over low heat until the onions are caramelized, this should take about 20 minutes.
4. Add the spinach to the pan with the onions, and continue to cook until the spinach wilts and any water has evaporated.
5. Season the onion and spinach mixture with salt, pepper, and thyme leaves. Stir well to combine and remove from the heat.
6. Roll out your vegan puff pastry on a floured surface until it is about 1/4 inch thick.
7. Spread the dijon mustard in the center of the pastry, leaving a border around the edges.
8. Lay the browned mushrooms on top of the mustard, then top with the onion and spinach mixture.
9. Fold the pastry over the mushroom and spinach filling, pressing the edges together to seal. Trim any excess pastry and crimp the edges with a fork for a decorative finish.
10. In a small bowl, whisk together the ingredients for the vegan egg wash. Brush this over the top of the Wellington.
11. Place the Wellington on a baking tray and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
12. Allow the Wellington to cool for a few minutes before slicing and serving.

Servings: 4

Nutrition: Calories: 517kcal | Carbohydrates: 45g | Protein: 10g | Fat: 35g | Saturated Fat: 8g | Sodium: 272mg | Potassium: 926mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7080IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 4mg

Vegan Pumpkin Pie (4)

No Thanksgiving feast is complete without a delicious pumpkin pie, and this vegan version will satisfy all your pumpkin cravings. 

Made with pumpkin puree, coconut cream, and warm spices like cinnamon, nutmeg, and ginger, this pie has all the traditional flavors without any animal products.

Ingredients

• 15 ounce can pumpkin puree
• 1 cup coconut cream
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• ⅛ teaspoon cloves
• ½ teaspoon salt
• 3 tablespoons cornstarch
• 1 recipe Easy Vegan Pie Crust
• Vegan Whipped Cream optional, for serving

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the pumpkin puree, coconut cream, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt.
3. Gradually sift in the cornstarch and stir until the mixture is smooth and well combined.
4. Roll out your Easy Vegan Pie Crust on a floured surface and carefully transfer it into a pie dish.
5. Pour the pumpkin mixture into the pie crust, smoothing the top with a spatula.
6. Bake in the preheated oven for 55-60 minutes, or until the pie is set and slightly golden brown on top.
7. Allow the pie to cool on a wire rack before slicing.
8. Serve with a dollop of Vegan Whipped Cream on top, if desired.

Servings: 8 

Nutrition: 1serving: 8 slices | Calories: 270kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Sodium: 244mg | Potassium: 119mg | Fiber: 1g | Sugar: 27g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

If you wish to cinch your waist, tone up your bat wings, blast away the muffin top – our fitness app was created to cater to all your needs! BetterMe won’t give excess weight a chance!

White Bean Pumpkin Hummus (5)

Creamy, fluffy, and slightly smoky, this white bean pumpkin hummus is the perfect appetizer for your Thanksgiving spread. Made with pureed pumpkin, white beans, lemon, crispy garlic, and spices, this dip is full of flavor and pairs well with veggies or crackers.

Ingredients

Dip:

• 1 15-ounce can white beans
• ⅔ cup pureed (unsweetened) pumpkin (fresh roasted or canned // if using canned, we prefer Libby’s brand for a deep orange color and rich flavor)
• 2 Tbsp lemon juice
• 2 Tbsp tahini
• ½ tsp sea salt (plus more to taste)
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch cayenne pepper (optional)

Sage & garlic:

• 1-2 Tbsp olive oil
• 2 cloves garlic, minced
• 3 Tbsp chopped fresh sage

For serving (optional):

• Pita chips
• Fresh Parsley
• Fluffy Pita Bread
• Fresh vegetables (like carrots and beets)
• Fresh parsley

Instructions

1. Start by draining and rinsing the white beans. Add these to a food processor.
2. Add in the pureed pumpkin, lemon juice, tahini, sea salt, ground cumin, smoked paprika, nutmeg, cinnamon, and cayenne pepper (if using) to the food processor.
3. Blend all the ingredients together until a smooth and creamy dip forms. You may need to stop occasionally to scrape down the sides.
4. In a separate pan, heat olive oil over medium heat. Add the minced garlic and chopped fresh sage, sautéing until fragrant.
5. Mix the sautéed garlic and sage into the dip, and blend once more until well combined.
6. Taste the dip and adjust the seasoning if needed. If the dip is too thick, add a little water or olive oil to achieve the desired consistency.
7. Transfer the dip to a serving bowl. Garnish with fresh parsley, if desired.
8. Serve the white bean pumpkin hummus with pita chips, fluffy pita bread, fresh veggies or any dipper of your choice.

Servings: 7

Nutrition: Serving size : ¼ cup | Calories: 99 | Carbohydrates: 11.2 g | Protein: 3.9 g | Fat: 4.4 g | Saturated Fat: 0.6 g | Sodium: 245 mg | Fiber: 4.6 g | Sugar: 1.4 g

Read more: Healthy Thanksgiving Tips: What To Eat & What To Avoid

What Do Vegans Think About Thanksgiving?

As a vegan, Thanksgiving may bring mixed emotions. On one hand, it is a time to gather with family and friends and enjoy delicious food together. 

On the other hand, many traditional Thanksgiving dishes are not vegan-friendly, making it challenging to fully participate in the holiday feast.

However, more and more people are turning to plant-based diets for health, ethical, and environmental reasons, and this includes Thanksgiving celebrations. 

In fact, there are now numerous vegan options available for traditional Thanksgiving dishes such as tofurkey, vegan stuffing, and dairy-free mashed potatoes.

Some vegans also see Thanksgiving as an opportunity to educate others about their lifestyle and the benefits of a plant-based diet. It can be a chance to showcase delicious and satisfying vegan dishes that everyone can enjoy, and to dispel misconceptions about veganism.

The Bottom Line

The best vegan Thanksgiving recipes are those that both vegans and non-vegans can enjoy together. 

Whether it’s a vegan Wellington, roasted Brussels sprouts, or a traditional pumpkin pie made with plant-based ingredients, there is something for everyone at the Thanksgiving table. Why not add some new and exciting vegan dishes to your holiday spread this year?