vegan thanksgiving recipes can transform your menu this year — but what if you could wow guests without adding stress?

You’ll find clear planning advice and menu ideas that center vegetables and flavor. From showstopping mains like stuffed acorn squash and Mushroom Wellington to classics such as roasted garlic mashed potatoes, this guide helps you map mains, sides, soups, breads, sauces, and desserts into a balanced spread.

Pick 1–2 mains, 3–4 sides, a soup, breads, at least one gravy, and 2–3 desserts to keep prep realistic. Use techniques like roasting for caramelized depth and coconut milk for creamy textures.

Plan ahead with make-ahead elements like cranberry sauce with orange zest and pie crusts to enjoy the day with guests. You’ll keep the table lively and the cooking manageable.

Key Takeaways

• Plan a balanced menu: mains, sides, soup, breads, sauce, and desserts.
• Use roasting and coconut milk to add depth and creaminess.
• Choose 1–2 mains and several sides to fit your oven and time.
• Make ahead items like sauces and crusts to reduce day-of stress.
• Label allergen items to keep everyone comfortable at the table.

Plan Your Feast: vegan thanksgiving recipes for the season ahead

Mapping tasks across several days prevents last-minute chaos and wasted oven space. Start with a 7–10 day arc so you can buy pantry staples first, then fresh produce 2–3 days before the meal. This approach keeps your main course and side dishes balanced and your time manageable.

Future-focused timeline for shopping, prepping, and cooking

Shop specialty items and pantry staples early. Pick up produce closer to the day so veggies stay bright.

Balancing main course, side dish, and dessert for your table

Choose one main course, three to four sides, one soup, one bread, at least one gravy or sauce, and two desserts. Batch tasks by station: roast vegetables while soup simmers and blend sauces while breads proof.

• Make-ahead champions: coconut oil pie crusts, mushroom gravy, no-knead bread.
• Oven plan: group roasts and casseroles at 400–425°F; finish pies at lower temps.
• Final window: reserve 15 minutes for garnishes like herbs, lemon zest, and maple-glazed nuts.

For full menu inspiration, consult trusted sources like Love & Lemons, Food52, and Sweet Potato Soul for complete menus and make-ahead ideas you can adapt to your guest count. Keep a simple posted schedule so dishes rotate and your serving table flows from soups and breads to mains, then sides and desserts.

Main Dish Showstoppers for a Traditional Thanksgiving, Vegan-Style

Center your holiday table on a showstopping main that balances hearty textures with bright finishing touches. You want dishes that look dramatic and taste vibrant. Pick mains that travel well from oven to table and deliver layered flavor.

Stuffed acorn squash with quinoa, apple, and sage

• Make stuffed acorn squash your main course: roast halves, fill with quinoa, apple, sage, and toasted nuts for autumnal texture and sweet-tart balance.
• Mushroom Wellington: wrap a savory mushroom filling in puff pastry; slice to serve with a silky mushroom gravy—this recipe offers theater and comfort.
• Whole roasted cauliflower “steaks”: caramelize thick slices, then finish with lemon salsa verde so herb and acid lift the roasted edges.
• Comfort mains: Sweet Potato Shepherd’s Pie or a lentil meatloaf give nostalgic, plate-filling satisfaction without heaviness.

“Finish mains with fresh herbs and a squeeze of acid to keep every bite lively.”

Tip: Roast components in stages and add a wild rice salad or greens for balance. Plate on warm platters and garnish with seeds or pomegranate arils for color and crunch.

Classic Sides Reimagined: vegan thanksgiving recipes for every side

Turn classic side plates into bold, plant-forward highlights that support every main on your table. Focus on texture and bright finishing touches so each plate feels balanced.

Roasted garlic mashed potatoes with mushroom gravy

Whip roasted garlic into your mashed potatoes for a sweet, mellow depth. Use starchy Yukon Golds for a creamy body.

For the mushroom gravy, caramelize mushrooms, add stock and tamari, then thicken with a slurry or cashew cream. Keep warm in a saucepan for easy ladling.

Vegan stuffing with mushrooms, kale, and butternut squash

Cube sturdy sourdough and toast until golden to avoid sogginess. Fold in sautéed onions, garlic, mushrooms, kale, and roasted squash.

Add toasted pecans or pumpkin seeds for crunch. Bake until the top is crisp and the center stays moist—this stuffing echoes traditional thanksgiving textures.

Cranberry sauce with orange zest and maple syrup

Simmer whole cranberries with fresh orange zest and maple syrup until they burst and thicken. Cool so the sauce sets nicely.

Offer a second pourable option like a tahini-mustard-maple drizzle for roasted vegetables and grains.

Tip: Arrange warm serving bowls so guests enjoy each side at its best. For further technique and menu ideas, consult trusted sources to adapt these dishes to your guest list and timing.

Sweet Potatoes, Squash, and Brussels Sprouts You’ll Crave All Year

Simple techniques—roasting, glazing, and smart dressings—unlock craveable fall sides. These vegetable-forward plates pair well with hearty mains and travel easily from oven to table.

Twice-baked sweet potatoes with lemon-tahini sauce

Bake sweet potatoes until tender, scoop and mash with seasoning, then return to the skins for a second bake. Finish each boat with a lemon-tahini drizzle to add bright creaminess and lift the overall flavor.

Maple-roasted acorn squash and roasted delicata kale salad

Slice acorn squash, toss with maple and sage, and roast until edges caramelize. Combine cubes with roasted delicata, kale, apples, and farro for a hearty salad that doubles as a side or main accompaniment.

Balsamic roasted brussels sprouts with smoky maple glaze

Sear brussels sprouts at high heat to get crisp char, then glaze with a smoky maple-balsamic reduction. Layer in toasted seeds or nuts and finish with citrus zest for contrast.

• Prep tip: Make tahini dressings a day ahead—mustard or miso deepen them.
• Oven strategy: Use parchment-lined sheet pans to keep batches even and cleanup quick.

“Finish vegetables with citrus zest and fresh herbs to lift roasted notes.”

Comforting Mashes: potatoes, sweet potato, and cauliflower

A few smart swaps—baking instead of boiling and olive oil for butter—make mashes richer and more reliable. These tweaks help you build texture and boost flavor while keeping prep straightforward.

Kale and olive oil mashed potatoes

Bake whole potatoes to deepen flavor and avoid waterlogged flesh. Peel and rice hot, then stir in good olive oil instead of dairy milk for creaminess.

Fold sautéed kale and scallions into the mash for color and savory bite. Warm the finished dish gently before serving so it stays fluffy.

Mashed cauliflower and parsnip purée

Steam cauliflower until soft and blend with roasted garlic, olive oil, and chives for a light, cloud-like side. Add parsnip purée for a nutty-sweet balance; thin with warm vegetable stock as needed.

Make-ahead tip: Reheat with a splash of warm stock or warmed plant milk and finish with herbed olive oil or crispy shallots. Offer mushroom gravy or a mustardy-maple tahini on the side for guests who want extra richness.

“Season mashes in layers and hold warm over a double boiler to preserve texture.”

Cozy Soups to Start Your Thanksgiving

Open the feast with comforting bowls that balance bright aromatics and silky textures. A well-chosen starter warms guests and sets the tone for the meal.

Butternut squash soup with coconut milk and ginger

Purée roasted butternut squash with sautéed onion, fresh ginger, and a splash of coconut milk for a velvety bowl. Finish with sage or rosemary as Love & Lemons suggests for aromatic lift.

Creamy wild rice soup and curried pumpkin soup

Cook wild rice until tender, then enrich the broth with blended white beans or cashews and a touch of miso for depth. For a spiced alternative, make a curried pumpkin soup and swirl in coconut milk; top with toasted pepitas for crunch.

• Make ahead: prepare 1–2 days in advance; reheat gently to keep the texture silky.
• Offer one creamy and one lighter option so guests choose their favorite pace.
• Pair with warm focaccia or garlic knots and freeze leftovers in quart containers for fast weeknight meals.

“Use vegetable stock and a touch of miso or tamari to build umami while staying plant-based.”

These starters are easy to scale and fit naturally into your broader menu. For technique ideas, consult Love & Lemons, Food52, and Sweet Potato Soul when you want practical how-to tips for similar recipes.

Breads and Rolls: from focaccia to no-knead loaves

Simple breads can steal the show when you focus on crust, aroma, and time.

Plan a few approachable loaves so you can bake ahead and relax as guests arrive. Choose one fragrant flatbread, one soft roll, and one no-fuss loaf to cover different plates and appetites.

Garlic knots and Meyer lemon focaccia

Bake pillowy garlic knots brushed with olive oil, minced garlic, and parsley for an aromatic bread dish that pairs with soups and gravies.

Try Meyer lemon focaccia with sea salt and olive oil to add a bright note that lifts the entire table.

• Lean on no-knead loaves you start the night before; long fermentation builds flavor with minimal hands-on time.
• Use high-hydration doughs for an open crumb and crisp crust; preheat baking vessels for strong oven spring.
• Brush warm breads with herbed olive oil or flaky salt and serve in baskets lined with towels to keep them warm without steaming the crust.

Tip: Offer cornbread made with soured plant milk as a comforting option and label any nut or seed toppings for allergen-aware guests.

Gravy, Sauces, and Condiments That Bring Big Flavor

Small bowls of bright sauces and deep gravies change how every bite lands. You want a mix of rich and bright so guests can customize plates.

Build a velvety mushroom gravy by deeply browning mushrooms and onions, deglazing with vegetable stock, then thickening with a roux or cashew cream. Love & Lemons and Sweet Potato Soul both show how this adds savory depth to mashed potatoes and mains.

Velvety mushroom gravy and a mustardy-maple tahini sauce

Whisk a mustardy-maple tahini sauce with Dijon, maple syrup, and soy for a pourable topper. Food52 recommends this four-ingredient mix as a go-to dressing for roasted vegetables and grains.

“Adjust salt and acid at the end—lemon or vinegar lifts a heavy sauce.”

• Make ahead: prepare condiments 1–2 days early so flavors meld and you free stove space.
• Keep warm: use small saucepans or insulated pitchers at the table.
• Umami boosters: add miso, tamari, or nutritional yeast to enrich vegan gravies.
• Serve two ways: offer one rich and one bright sauce so every dish has a partner.

Label sauces and offer herbs, citrus, and chili flakes so guests can tweak heat and acidity. Make double batches—sauces stretch leftovers and boost flavor long after the holiday.

Greens and Brassicas with Bold Flavor

Bright, well-seasoned greens add contrast and keep heavy plates tasting fresh. You want options that please both plant-forward eaters and omnivores. Focus on texture, heat, and a finishing squeeze of acid to lift every bite.

Creamed spinach with coconut milk

Sauté fresh spinach until just wilted, then fold in a splash of coconut milk for a silky, dairy-free finish. Keep the pan hot enough to evaporate excess liquid so the result is rich, not watery.

Finish with lemon zest and flaky salt to cut richness and add bright flavor.

Tahini-roasted broccoli and turmeric cauliflower

Toss broccoli with tahini, olive oil, and a pinch of salt, then roast at high heat until edges caramelize. The nutty coating stands up to gravy and hearty mains as a versatile side.

Season cauliflower with turmeric before roasting and top with a pistachio-date gremolata for color, crunch, and aromatic lift. Add toasted breadcrumbs or nuts to any greens for contrast.

“Roast brassicas hot for crisp edges and finish with citrus to keep palates refreshed.”

• Prep ahead: wash and chop greens; blend gremolata so day-of work is fast.
• Serve in shallow bowls to avoid steaming and preserve crisp textures.
• Sprinkle fresh herbs and flaky salt just before serving for aroma and punch.

Hearty Grain and Rice Sides for a Satisfying Main Course

Hearty grains give you flexible plates that can anchor a meal or serve as a filling side. Pick recipes that combine texture, bright acid, and toasted nuts so each bite stays interesting.

Wild rice with mushrooms and pecans

Cook wild rice until the kernels open and become tender but still chewy. Roast or sauté mushrooms separately to concentrate flavor and remove excess moisture.

Fold warm rice with mushrooms, chopped herbs, and toasted pecans. Finish with a squeeze of lemon and a drizzle of olive oil so the dish feels bright and not heavy.

Pomegranate rice salad with roasted chickpeas

Build a vibrant pomegranate rice salad by tossing cooled rice with roasted chickpeas, diced apple, and fresh herbs. Use pomegranate arils for color and a citrus vinaigrette for lift.

Pro tips:

• Vinaigrette: lemony or maple-mustard dressings tie grains to richer mains without weighing them down.
• Timing: serve warm or room temperature so you can stage grains around oven-heavy dishes.
• Gluten-free: use wild rice or quinoa to keep options open for guests avoiding gluten.
• Finish: toast pecans just before serving for aroma and crunch; garnish with pomegranate arils and chopped herbs.

“Use fruit, nuts, and herb-forward dressings to keep grain sides lively and plate-ready.”

Mac, Bakes, and Casseroles for the Ultimate Comfort

Layered gratins and bubbly pasta dishes add richness and easy make-ahead convenience to your menu. These casseroles deliver comfort without dairy while letting you prep ahead and relax the day of.

Vegan butternut squash mac and cheese

Blend roasted butternut into a silky cheese sauce with nutritional yeast, miso, and smoked paprika. Toss with sturdy shells or penne so the sauce clings, then top with breadcrumbs and bake until golden.

Cauliflower Alfredo bake and gratins

Purée steamed cauliflower with garlic and plant milk for a creamy Alfredo base. Combine with pasta and extra florets, or layer thin sweet potato slices and Brussels for a gratin that crisps at the top.

• Make-ahead: assemble casseroles early and refrigerate; bake before service.
• Season in layers—nutritional yeast, garlic, and a pinch of miso boost umami.
• Serve family-style straight from the baking dish and garnish with herb oil or toasted nuts.

“Test seasoning after baking—heat can mute salt and acid, so add a final squeeze of lemon or a pinch of salt.”

Apple Desserts to Anchor the Season

A lineup of apple desserts anchors the menu with bright fruit, warm spices, and comforting textures. These finishes are easy to scale and offer clear make-ahead wins so you can relax before dessert time.

Apple pie, deep-dish crumble, and tart

Bake a classic apple pie with a flaky crust, using a mix of sweet and tart apples and warm spices for balance. Chill the crust ahead to keep it tender and flaky.

For a simpler option, assemble a deep-dish apple crumble. Sticky juices and a crisp streusel give equal comfort with less fuss.

Make an elegant apple tart with a walnut or nutty base for gluten-free guests who want a refined slice.

Apple brownies and apple peel caramel

Offer handheld apple brownies for guests who prefer smaller portions after a heavy meal. They pair well with a scoop of dairy-free ice cream.

Whisk apple peel caramel from trimmed skins to reduce waste and add a glossy drizzle. Sweeten where needed with a touch of maple syrup.

• Make-ahead tip: Prepare fillings 1–2 days ahead so spices settle.
• Finish with coconut whipped cream or dairy-free ice cream.
• Slice at the table for a celebratory reveal.

“Prepare fillings ahead so spices bloom and juices settle.”

Pumpkin and Pecan Classics without the Dairy

Finish your holiday spread with classic pumpkin and pecan pies that skip dairy but keep all the comfort. These plates lean on cashew cream and full-flavored toppings so each slice feels indulgent and stable on the plate.

Pumpkin pie filling becomes luxuriously smooth when you blend it with cashew cream. Chill fully, then top slices with light whipped coconut and a dusting of cinnamon for a festive finish.

Pecan pie benefits from toasted nuts and a just-set custard; bake until the center ripples but holds. For a twist, fold chopped bittersweet chocolate into the filling for a chocolate pecan pie that pairs well with coffee.

• Freeze your chosen crust briefly before filling to prevent soggy bottoms.
• Season fillings with cinnamon, nutmeg, ginger, vanilla, and a pinch of salt to balance sweetness.
• Cool pies completely before slicing so wedges hold clean edges.
• Offer a nut-free dessert option when pecans are on the table to accommodate allergies.

“Garnish with chopped toasted pecans or chocolate shavings and serve each slice with a dollop of coconut whip.”

Serving tip: Plate small slices of richer pies next to a fruit tart or compote to give guests lighter choices and keep portions satisfying without overwhelming the meal.

Pies, Crusts, and No-Bake Treats

Close the spread with no-fuss sweets that still read as festive and refined. Focus on technique—cold fats, quick pulses, and confident assembly—to get reliable results without extra stress.

Flaky coconut oil pie crust and raw pecan pie

Master a flaky pie crust by keeping ingredients cold, using short food-processor pulses, and resting the dough to relax gluten before rolling.

Blind-bake with parchment and weights to prevent puffing and ensure a crisp shell. For a no-oven option, press a raw pecan crust into the pan and fill with date- or maple-sweetened filling for an indulgent, ready-to-serve pie.

No-bake pumpkin pie bars and avocado chocolate mousse

Make no-bake pumpkin bars in a lined pan; chill or freeze until firm, then slice cleanly with a warm knife. Use coconut or nut milks to help fillings set—test firmness before cutting.

For a quick finish, blend avocado into a silky chocolate mousse, chill, and top with berries or chopped nuts. Offer a trio plate—small pie slice, bar square, and spoon of mousse—for a tasting-style dessert.

• Storage: keep no-bake items chilled and label for nut content.
• Spice: adjust cinnamon and ginger to match your menu’s profile.

“A flaky crust starts with cold hands and colder fat; short pulses keep texture tender.”

Festive Drinks: apple cider, maple, and pomegranate sips

Start the table with bright, low-effort drinks that pair with both savory and sweet plates. Keep one or two cocktail options and at least one mocktail so every guest feels included.

Apple cider sangria & apple nutmeg mocktail

Apple cider sangria: stir together apple cider, sliced apples, citrus wheels, cinnamon sticks, and red wine. Chill several hours so the flavor melds, then serve over ice.

Apple nutmeg mocktail: shake apple cider with aquafaba for a light foam. Garnish with grated nutmeg for a warm aroma that reads festive without alcohol.

Pomegranate Aperol spritz & pomegranate margarita

Pomegranate Aperol spritz: pour chilled Aperol, sparkling wine, a splash of pomegranate juice, and top with soda for a ruby-hued aperitif.

Pomegranate margarita: mix tequila, pomegranate juice, lime, and a touch of simple syrup for a tart-sweet drink that pairs well with spiced vegetables.

“Batch cocktails in pitchers and set out garnishes—citrus wheels, apple slices, and cinnamon sticks—so guests can customize.”

• Offer a maple-kissed rim or a light drizzle in select drinks for seasonal sweetness that doesn’t overwhelm.
• Keep mocktail pitchers next to cocktails so non-drinkers join the celebration equally.
• Use large-format ice and chilled glassware to limit dilution and keep service smooth.

How to Use These vegan thanksgiving recipes with DoFollow Resources

Use trusted cooks and curated collections to save prep time and sharpen technique for your holiday menu. Pin the best guides and build a single checklist so you can move from shopping to service with confidence.

Trusted external inspiration for technique and menus

Turn to three reliable roundups to learn methods and pull full menus. Each site focuses on practical how‑tos you can follow and adapt to your guest list.

• Love & Lemons: a 40+ idea collection for mains and sides — think roasted garlic mashed potatoes, mushroom gravy, and stuffed acorn squash. Love & Lemons
• Food52: technique-driven posts including coconut oil pie crust and cashew pumpkin pie, plus bakes and focaccia. Food52
• Sweet Potato Soul: full playbooks for showstoppers like Mushroom Wellington and festive drinks. Sweet Potato Soul

Create a shared document with links, ingredient lists, and prep notes. Cross-reference similar techniques (tahini dressings, coconut milk soups) to batch components and cut time.

Save printable versions and read comment threads to catch timing tips and substitutions from other cooks.

Conclusion

Vegan thanksgiving recipes can help you host a feast that feels both classic and relaxed. Pick one showstopping main and a handful of sides, then prioritize make-ahead sauces and breads so the day runs smoothly.

Build a plate that honors traditional thanksgiving comforts—savory mains, creamy mashes, bright cranberry, and flaky pies—while mixing in bold flavors like tahini dressings, lemon salsa verde, and coconut milk soups.

Use trusted DoFollow resources for turnkey menus spanning Mushroom Wellington, stuffed squash, mashed potatoes, focaccia, mushroom gravy, pumpkin and apple desserts, and apple cider or pomegranate sips. Share links with curious guests so they can try your hits at home.

Keep notes on what became your guests’ favorite vegan dishes, enjoy warm drinks and leftover pie, and start dreaming of next year’s menu.