18 Vegan Thanksgiving Recipes for Every Course

The truth is, most Thanksgiving sides are already plant-based or pretty darn close to it. We’re talking about mashed potatoes, roasted vegetables, cranberry sauce, and those incredible dinner rolls that disappear faster than you can say “pass the butter.” The heavy lifting is already done. You just need a few killer recipes to round out the spread.

Whether you’re hosting a fully vegan Thanksgiving or just trying to accommodate that one cousin who went plant-based last year, having a solid lineup of recipes makes everything easier. No last-minute panic, no weird substitutions that don’t quite work, just genuinely delicious food that happens to be vegan. And honestly? Your digestion will thank you for it later.

Why Vegan Thanksgiving Actually Makes Sense

Here’s something most people don’t realize until they actually try it: a plant-based Thanksgiving doesn’t leave you feeling like you need a nap for three days straight. According to recent research from the Academy of Nutrition and Dietetics, properly planned plant-based meals can improve several health outcomes related to heart health and metabolic function. Translation? You get to enjoy your meal without the post-turkey coma.

But let’s be real—the main reason to load up your Thanksgiving table with vegan dishes is simple: they taste incredible. When you’re working with peak-season butternut squash, Brussels sprouts, sweet potatoes, and cranberries, you’re already starting with ingredients that are bursting with flavor. You don’t need much else.

Plus, vegan dishes tend to be more forgiving. Mess up the timing on your roasted vegetables? They’re still good. Make your mashed potatoes a day ahead? Even better. That’s the kind of flexibility you need when you’re juggling multiple dishes and trying to get everything on the table while it’s still hot.

Appetizers That’ll Disappear Before Dinner

Stuffed Mushrooms with Herbed Cashew Cream

These aren’t your typical boring stuffed mushrooms. I’m talking about baby bellas filled with a mixture of garlic, breadcrumbs, and this insanely good cashew cream that’s been whipped up with fresh thyme and rosemary. The trick is getting the mushrooms just tender enough without turning them into mush. Get Full Recipe.

You’ll want to use a quality mini food processor for the cashew cream—it makes all the difference in getting that silky texture. And honestly, once you master cashew cream, you’ll be putting it on everything. It’s got that richness you’d normally get from dairy, but it’s lighter and won’t weigh you down before the main event.

Crispy Brussels Sprouts with Balsamic Glaze

Brussels sprouts have had a serious glow-up in the past decade, and for good reason. When you roast them until they’re crispy on the outside and tender inside, then hit them with a sweet-tart balsamic reduction, they’re basically vegetable candy. Even the Brussels sprouts haters in your family will be reaching for seconds.

The secret? High heat and don’t crowd the pan. I learned this the hard way after making soggy Brussels sprouts for years. You want them to have room to breathe and get those caramelized edges. I use these heavy-duty sheet pans that distribute heat evenly and never warp in the oven.

Cranberry-Walnut Cheese Ball

This is the appetizer that makes people do a double-take. It looks and tastes like a traditional cheese ball, but it’s made with cashews, nutritional yeast, and just enough white miso to give it that funky, aged cheese flavor. Roll it in dried cranberries and toasted walnuts, and you’ve got something that looks impressive without requiring any actual cooking skills.

Make it at least a day ahead so the flavors have time to meld. Trust me on this one—it gets better as it sits. Serve it with your favorite crackers and watch it disappear. If you’re looking for more plant-based appetizer ideas, check out these healthy vegan snacks that work great for any gathering.

Main Dishes That Steal the Show

Stuffed Acorn Squash with Wild Rice and Pecans

This is the centerpiece that makes everyone forget there’s no turkey on the table. Halved acorn squash roasted until caramelized, then stuffed with a mixture of wild rice, sautéed mushrooms, dried cranberries, and toasted pecans. It’s got everything you want in a main dish: it’s hearty, it’s beautiful, and it tastes like fall wrapped up in edible form.

The wild rice gives it this nutty, earthy flavor that pairs perfectly with the sweet squash. And those pecans? They add just enough crunch to keep things interesting. This is the kind of dish that works for a crowd because you can prep the filling ahead and just stuff and bake on the day of. Get Full Recipe.

For more substantial plant-based meal ideas that’ll keep everyone satisfied, you might want to explore these high-protein vegan meals—they’re proof that vegan food can be just as filling as traditional fare.

Lentil Shepherd’s Pie

Shepherd’s pie might not be traditional Thanksgiving fare, but hear me out. This version with green lentils, carrots, peas, and a rich tomato-based sauce, all topped with creamy mashed potatoes and baked until golden, hits all the comfort food notes. It’s the kind of dish that makes people lean back in their chairs and sigh contentedly.

The lentils give it this meaty texture without any actual meat, and the mashed potato topping—made with vegan butter and a splash of plant milk—gets this gorgeous golden crust in the oven. I make mine in a cast iron skillet because it goes from stovetop to oven seamlessly, and the presentation is just chef’s kiss.

Portobello Wellington

If you want to go fancy, this is your dish. Whole portobello mushroom caps marinated in balsamic and herbs, wrapped in flaky puff pastry with a layer of mushroom duxelles. It looks like something from a restaurant, but it’s actually pretty straightforward to make. The hardest part is not eating all the duxelles before it makes it into the Wellington.

Most store-bought puff pastry is accidentally vegan, which makes this dish way easier than it has any right to be. Just check the ingredients to make sure. The mushrooms get this incredible umami depth from the marinade, and when you slice into it at the table, the presentation alone is worth the effort. Get Full Recipe.

Side Dishes You’ll Make Year-Round

Maple-Roasted Sweet Potatoes

Sweet potatoes are Thanksgiving royalty, and this preparation keeps things simple while letting their natural sweetness shine. Cubed sweet potatoes tossed with maple syrup, olive oil, and just a hint of cinnamon, then roasted until they’re caramelized and tender. The maple glaze gets sticky and delicious, and the edges get these crispy bits that people fight over.

The beauty of this dish is that it’s basically impossible to mess up. Sweet potatoes are forgiving, and the oven does most of the work. I use pure maple syrup for this—the real stuff, not the fake pancake syrup—because it makes a difference in flavor. And speaking of sweet preparations, these vegan breakfast ideas feature similar maple-roasted techniques that work beautifully.

Green Bean Casserole (Without the Canned Soup)

Traditional green bean casserole relies on cream of mushroom soup, but this version makes everything from scratch and honestly tastes better. Fresh green beans blanched until just tender, mixed with a creamy mushroom sauce made from scratch, topped with crispy fried onions. It’s got all the nostalgic comfort of the original without any mystery ingredients.

The sauce is where the magic happens—sautéed mushrooms, garlic, vegetable broth, and cashew cream thickened with a bit of flour. It’s creamy, it’s savory, and it tastes like actual food instead of something from a can. The crispy onions on top? You can buy them or make your own, but either way, they’re non-negotiable.

Garlic Herb Mashed Potatoes

Mashed potatoes are the ultimate Thanksgiving side, and making them vegan doesn’t mean sacrificing that creamy, buttery goodness. The trick is using the right potatoes (Yukon Golds are my go-to), plenty of plant-based butter, and warming up your plant milk before adding it. Cold liquid makes for gluey potatoes, and nobody wants that.

I add roasted garlic and fresh herbs to mine because plain mashed potatoes, while good, can use a little excitement. Roasting the garlic mellows it out and gives it this sweet, caramelized flavor that makes the whole dish more interesting. Mix in some chives and parsley at the end, and you’ve got mashed potatoes that actually taste like something. Get Full Recipe.

Looking for more ways to use potatoes throughout the week? These quick vegan lunch ideas include several potato-based dishes that are perfect for meal prep.

Cranberry Sauce with Orange and Ginger

Cranberry sauce is already vegan, but most people are still making it from a can shaped like a can. Fresh cranberry sauce takes maybe 15 minutes and tastes infinitely better. Fresh cranberries, orange juice, orange zest, a knob of fresh ginger, and sugar. That’s it. The cranberries burst and release their pectin, creating this gorgeous, jewel-toned sauce that sets up perfectly as it cools.

The orange adds brightness, the ginger adds a little kick, and the whole thing tastes like Thanksgiving in a bowl. Plus, it keeps for days in the fridge, so you can make it ahead and have one less thing to worry about on the big day. I make mine in a heavy-bottomed saucepan to prevent scorching—learned that lesson the hard way.

Speaking of vibrant, fresh flavors, you’ll find similar bright, seasonal recipes in this collection of fresh vegan salads that work beautifully alongside heavier holiday dishes.

Herb and Walnut Stuffing

Stuffing is where Thanksgiving lives or dies, IMO. This version uses crusty bread dried out in the oven, loads of sautéed celery and onions, fresh herbs (sage, thyme, rosemary), toasted walnuts for crunch, and vegetable broth to bring it all together. It gets crispy on top and stays moist inside—exactly what stuffing should be.

The walnuts add this earthy richness that makes the stuffing feel substantial. And using good bread makes a difference—skip the cheap sandwich bread and go for something with actual texture and flavor. Day-old sourdough or a rustic country loaf works great. The bread soaks up all those herb-infused juices and gets this amazing texture that’s soft but not mushy.

Desserts Worth Saving Room For

Classic Pumpkin Pie

You can’t have Thanksgiving without pumpkin pie, and making it vegan doesn’t change a thing about the flavor. The filling is made with pumpkin puree, coconut milk, maple syrup, and the classic pumpkin pie spice blend. It sets up beautifully and tastes exactly like the pie you remember, just without the eggs or dairy.

The crust is where some people get nervous, but honestly, vegan pie crust is easier than traditional crust. Cold vegan butter, flour, a pinch of salt, and ice water—that’s it. The key is keeping everything cold and not overworking the dough. I use a pastry cutter to cut the butter into the flour, and it makes the whole process foolproof. Get Full Recipe.

For more plant-based sweet treats that’ll impress, check out these vegan desserts that prove you don’t need eggs or dairy to make something spectacular.

Apple Crisp with Oat Topping

Apple crisp is the dessert for people who find pie intimidating. Sliced apples tossed with cinnamon and a bit of sugar, topped with a crumbly mixture of oats, flour, brown sugar, and vegan butter, then baked until the apples are tender and the topping is golden and crispy. It’s easier than pie, just as delicious, and the smell while it’s baking is absolutely intoxicating.

Use a mix of apple varieties for the best flavor—something tart like Granny Smith combined with something sweeter like Honeycrisp gives you that perfect balance. The oat topping gets wonderfully crispy and has this buttery, cinnamon-y flavor that soaks into the apples underneath. Serve it warm with a scoop of vegan vanilla ice cream and try not to eat the whole pan yourself.

Chocolate Pecan Pie

Pecan pie gets a serious upgrade with the addition of dark chocolate. The filling is made with maple syrup instead of corn syrup, which gives it a more complex sweetness, plus melted dark chocolate and loads of toasted pecans. It’s rich, it’s decadent, and it’s the kind of pie that makes people ask for the recipe.

The texture is perfect—set but still slightly gooey in the center, with pecans throughout and that chocolate adding depth of flavor. This is not a light dessert, but it’s Thanksgiving, so who’s counting? Make it a day ahead because it actually slices better when it’s had time to set up completely. Get Full Recipe.

Pumpkin Spice Cheesecake

If you really want to blow people’s minds, make a vegan cheesecake. The base is soaked cashews blended until silky smooth with coconut cream, pumpkin puree, and pumpkin pie spices. It sets up firm in the fridge, has that signature cheesecake tang from lemon juice, and sits on a graham cracker crust that’s held together with melted coconut oil.

The trick with vegan cheesecake is blending it long enough—you want it absolutely smooth with zero graininess. A high-powered blender is essential here. Anything less and you’ll end up with a grainy texture that gives away that it’s not traditional cheesecake. Blend it for a solid 3-4 minutes, scraping down the sides as needed, and you’ll get that creamy, dreamy texture.

Making It All Come Together

The secret to a successful Thanksgiving isn’t just good recipes—it’s having a game plan. Most of these dishes can be prepped at least partially ahead of time. The cranberry sauce gets made days in advance. The cheesecake needs time to set anyway. The stuffing can be assembled the night before and just popped in the oven on the big day.

Even the mashed potatoes can be made ahead if you know the trick: make them, store them in a slow cooker on low, and they’ll stay perfectly creamy and warm without any last-minute mashing. Game changer. For complete meal planning strategies that take the stress out of cooking, these vegan meal prep ideas use the same make-ahead principles that work beautifully for holidays.

The biggest mistake people make is trying to time everything to finish at once. Instead, work backward from when you want to eat. Figure out what needs to be hot, what can be room temperature, what takes the longest to cook, and build your schedule around that. Write it down. Trust me, when you’re three dishes deep and trying to remember if the potatoes have been in for 20 or 30 minutes, you’ll be glad you did.

The Science Behind Plant-Based Holiday Eating

Beyond just tasting good, there’s legitimate science backing why a plant-focused Thanksgiving might be the way to go. Research published by the Academy of Nutrition and Dietetics confirms that properly planned plant-based dietary patterns can reduce risks associated with various cardiometabolic conditions. Plant foods are naturally rich in fiber, which is why you don’t feel like you need to be rolled away from the table after a veggie-heavy meal.

The phytochemicals in vegetables, the fiber in whole grains, and the healthy fats in nuts all work together to keep your blood sugar stable and your energy consistent. This means you actually get to enjoy the rest of your Thanksgiving instead of slipping into a food coma by 3 PM. Not that there’s anything wrong with a post-meal nap, but it’s nice when it’s a choice rather than a biological imperative.

According to nutrition research from the Physicians Committee for Responsible Medicine, plant-centered meals naturally contain less saturated fat and more nutrients that support heart health. It’s not about being perfect or restrictive—it’s about making choices that let you feel good both during and after the meal.

Navigating Mixed Company at the Table

Real talk: not everyone at your Thanksgiving table is going to be vegan or even vegan-curious. And that’s fine. The beauty of these recipes is that they’re good enough to stand on their own merits. You don’t need to announce that everything is vegan or make a big deal about it. Just put the food out and let it speak for itself.

I’ve found that when food is genuinely delicious, people don’t really care what it is or isn’t. They care that it tastes good and makes them happy. That stuffed acorn squash? People are going to eat it because it looks beautiful and tastes amazing, not because they’re doing you a favor by trying your “weird vegan food.”

If someone asks what’s vegan, be honest, but don’t be preachy. “Yeah, these mashed potatoes are made with plant milk and vegan butter” is a lot more effective than launching into a lecture about the dairy industry. Most people are more receptive when they’re not being lectured, shocking as that may be.

For those looking to build more plant-based meals into their regular rotation, these easy vegan dinner recipes provide a solid foundation without any intimidation factor.

Budget-Friendly Plant-Based Thanksgiving

One of the biggest myths about vegan food is that it’s expensive. Sure, if you’re buying every fancy specialty item and pre-made vegan cheese, it adds up. But if you’re cooking from scratch with whole ingredients? Plant-based eating can actually save you money, especially during Thanksgiving.

Think about it: sweet potatoes, regular potatoes, dried lentils, rice, oats, flour, canned pumpkin, fresh vegetables, apples—none of these are expensive. The most expensive items on this list are the nuts, and even those are optional in most recipes. You can make an incredible Thanksgiving spread for a fraction of what a traditional turkey-centered meal would cost.

Buy your nuts in bulk if you can. Stock up on canned goods when they’re on sale. Use seasonal produce, which is cheaper and tastes better anyway. And skip the fancy vegan meats or cheeses unless they’re specifically what you want—you don’t need them to make great food. Simple, well-prepared ingredients are where it’s at.

If you’re working with a tight budget but still want variety, these vegan pasta dishes show how affordable ingredients can create restaurant-quality meals.

Storing and Reheating Leftovers

Leftovers are arguably the best part of Thanksgiving, and vegan dishes handle reheating just as well as traditional ones—sometimes better. Most of these dishes keep for 3-5 days in the fridge, and several freeze beautifully.

The stuffing actually gets better after a day in the fridge. The flavors meld, and when you reheat it in the oven, it gets crispy on top again. The pies keep for days, covered at room temperature or in the fridge depending on your preference. The mashed potatoes reheat well with a splash of plant milk to loosen them up.

For the Wellington or stuffed squash, these are best enjoyed fresh, but they’ll still be good for a couple of days if stored properly. Reheat gently in the oven rather than the microwave to maintain the textures. Nobody wants soggy pastry or mushy vegetables.

Pro tip: portion out your leftovers into meal-sized containers so you can grab and reheat exactly what you need. Future you will appreciate present you’s organization skills. These vegan soups and stews are perfect for using up leftover vegetables and creating new meals from Thanksgiving remnants.

Why These Recipes Work for Any Occasion

The thing about good vegan Thanksgiving recipes is that they’re not just for Thanksgiving. That shepherd’s pie? Perfect for a random Tuesday dinner. The roasted sweet potatoes? Great side dish year-round. The cranberry sauce? Amazing on toast or mixed into oatmeal long after the holiday is over.

Learning these recipes gives you a toolkit of reliable, delicious dishes that work for any gathering, any season, any time you need to feed people and want them to leave happy. They scale up easily for crowds, scale down for small dinners, and adapt well to whatever ingredients you happen to have on hand.

The skills you pick up making these—roasting vegetables properly, making creamy sauces without dairy, balancing flavors, timing multiple dishes—these transfer to everything else you cook. You’re not just making Thanksgiving dinner; you’re becoming a better cook overall.

Final Thoughts on Vegan Thanksgiving

Here’s what it comes down to: Thanksgiving is about gratitude, connection, and sharing good food with people you care about. Whether your table is 100% vegan or includes a mix of traditional and plant-based dishes doesn’t really matter. What matters is that the food tastes good, the company is warm, and everyone leaves feeling satisfied.

These 18 recipes give you a complete Thanksgiving spread that happens to be vegan. But more importantly, they’re recipes that actually work—they’re forgiving, they’re scalable, they make ahead well, and they taste like food people want to eat. Not because they’re trying to be healthy or ethical, but because they’re genuinely delicious.

So whether you’re hosting your first vegan Thanksgiving or your twentieth, whether you’re cooking for two people or twenty, these recipes have your back. Make the ones that sound good to you, skip the ones that don’t, and remember that there’s no perfect way to do this. The best Thanksgiving is the one where everyone leaves happy, including you.

And if all else fails, there’s always pie. Lots and lots of pie.