25+ Vegan Thanksgiving Recipes to Make Forever

Thanksgiving is all about enjoying good company and, of course, good food. These four- and five-star rated vegan Thanksgiving recipes will please any crowd. Whether you’re looking to make a comforting side or a classic dessert, we’ve got you covered with recipes like our Vegan Scalloped Potatoes and Vegan Pumpkin Pie. These recipes are healthy, delicious and will have your guests scraping their plate.


Sweet Potato Hash Stuffed Portobello Mushrooms


Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage. To add that savory flavor, we use poultry seasoning (don’t worry, there’s no actual poultry in it!). Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dish—perfect for the holidays.



Vegan Scalloped Potatoes


These scalloped potatoes are surprisingly rich and creamy even though they’re made with no dairy (milk, butter or cheese)–vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you’re cooking for dairy-free or vegan diets.



Apple & Pecan Stuffed Butternut Squash


Let this cute little vegetarian stuffed squash side dish steal the show at the dinner table! Butternut squash is stuffed with a sweet and savory filling that gets a crispy finish under the broiler. If you can’t find small butternut squash, honeynut squash is a great alternative. Shaped much like a butternut squash (but smaller), the honeynut squash has a deep orange skin and sweet flesh.



Vegan Pumpkin Pie


This easy vegan pumpkin pie gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it’s combined with pumpkin and poured into a gluten-free pecan crust, you would never know beans had anything to do with this vegan pumpkin pie recipe.



Wilted Kale with Warm Shallot Dressing


Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that’s cloudy–it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.



The Best Homemade Cranberry Sauce


This is our go-to recipe for homemade cranberry sauce. It’s simple (just five ingredients!), is lightly sweet without being too sugary and has just the right amount of zesty flavor from orange peel. Plus, it’s so easy–it goes from stove to table in just 20 minutes!



Vegan Mashed Potatoes


You don’t have to be a vegan to appreciate this easy holiday side dish. These vegan mashed potatoes have plenty of flavor thanks to sweet caramelized onions and the magic of nutritional yeast, which adds rich depth of flavor while keeping these mashed potatoes dairy-free.



Wild Rice-Stuffed Acorn Squash


Leigh Beisch

Stuffed acorn squash is one of those recipes that can easily take center stage as a plant-based holiday entree or be served as a colorful side dish.



Sweet Potato, Corn & Black Bean Hash


Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.



Apple Crisp with Cranberries


Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We’ve done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won’t get from fresh alone.



Vegan Mac & Cheese


Mac and cheese no longer has to be off the menu if you don’t do dairy. A blend of hearty cauliflower, butternut squash, cashews and nutritional yeast gives this vegan macaroni and cheese the gooey, cheesy texture and flavor of traditional mac, without a bit of dairy!



Pumpkin Kibbeh (Kebbet Laa’tin)


“Kibbeh” describes dishes made with bulgur, onions and spices. That mixture is combined with everything from tomatoes to goat. It’s layered and baked, shaped into balls or footballs, stuffed, deep-fried or eaten raw. This vegetarian kibbeh recipe is made with pumpkin and stuffed with seasoned greens. Sorrel adds a lemony flavor, but you can use chard or kale and add 1 tablespoon of lemon juice to the filling. Use fine bulgur or the texture of the dough will be gritty.



Cinnamon Baked Pumpkin


Baked pumpkin is a fun twist on tradition. A sprinkle of cinnamon is a delicious nod to the usual pie and transforms the squash into an enchanting side dish recipe.



Balsamic Oven-Roasted Carrots


Roasting carrots in the oven brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve these balsamic roasted carrots as an easy weeknight side dish.



Vegan Cornbread Stuffing


Whether you call it stuffing or dressing, now this classic side dish is available to everyone. We love the deep flavor of cornbread in this entirely plant-based recipe. Our secret to getting that traditional flavor without chicken broth or turkey stock is adding in poultry seasoning—despite the name, there is no poultry in it!



Apple, Fig & Brussels Sprouts Salad


Salad dressing made from sweet and mellow white balsamic vinegar balances out the assertive greens and Brussels sprouts in this healthy winter salad. If you have one handy, a small mandoline makes it easy to slice the Brussels and apple. To make it a dinner salad, top with shrimp or chicken.



Pumpkin Curry Soup


This easy soup recipe mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a Jamaican feel. While habanero is traditional, jalapeños provide a mellower kick.



Air-Fryer Apples


Jacob Fox

These air-fryer apples are warm and tender, with cinnamon and orange zest adding subtle spice and flavor. Maple syrup makes these air-fryer apples just sweet enough.



Oven-Roasted Squash with Garlic & Parsley


Learn how to roast squash in this healthy recipe adapted from Alice Waters. Look for squash varieties, including buttercup, kabocha or hubbard, at your farmers’ market and try them in this tasty side dish.



Vegan Green Bean Casserole


Now everyone can enjoy classic Thanksgiving favorites, like this dairy-free green bean casserole. We make a homemade vegan cream of mushroom soup using almond milk for the creamy base that’s combined with fresh green beans. Top it off with classic french-fried onions (we have a vegan recipe for that, too!) for a side dish everyone will devour.



Cauliflower Steaks with Chimichurri


In this stunning, healthy cauliflower recipe, a head of cauliflower is cut into thick slabs then roasted until caramelized and served with chimichurri, a garlic-herb sauce. The cauliflower steaks make a fine accompaniment to actual steaks, or better still, serve them on their own as a vegetarian alternative to steak. Each head of cauliflower will provide 2 to 3 steaks from the center—the sides tend to crumble. For a truly show-stopping presentation, use the center portion of 2 heads and save the rest of the cauliflower for another recipe that calls for cauliflower florets.



Cranberry Salad


This colorful and healthy cranberry salad recipe will brighten up any holiday meal. It’s sweet but not overly so, with juicy oranges, crunchy walnuts and crisp celery and apples.



Steamed Green Beans with Rosemary-Garlic Vinaigrette & Fried Shallots


Here’s a new way to delight your green-bean-loving guests. The genius of this easy green bean recipe is in the dressing, which is made with savory oil that has also been used to fry shallots and garlic.



Crispy Smashed Mushrooms with Gremolata


Photography / Dera Burreson, Styling / Lauren McAnelly / Holly Rabikis

Mushrooms get tender in the oven before they’re smashed and broiled, creating crispy edges. An herbaceous, bright gremolata completes these tasty mushrooms.



Slow-Cooker Curried Butternut Squash Soup


Dera Burreson

Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.



Roasted Brussels Sprout & Butternut Squash Sala


Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it’s perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.



Vegan Meringue Cookies


Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.


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