Looking for unique vegan holiday recipes? Scroll on for 19 of my best plant-based Thanksgiving recipes, from mains to veggies to starchy sides.
Thanksgiving is, and I suspect, forever will be, my favorite holiday. When I first started cooking for Thanksgiving (or in my case, Friendsgiving), I began with all the classics I’d seen Rachael, Giada and Ina offer on the Food Network: turkey, gravy, potatoes, stuffing.
But when I started to transition to a whole-food plant-based lifestyle, I knew some changes would have to be made. The goat cheese on my crostini made way for cashew ricotta, the turkey drippings in my gravy became mushrooms, and so on.
Lest it sound like I was “giving something up,” my Thanksgivings actually became even more abundant. And putting together my annual menu – devoid of any meat or dairy – became my favorite creative challenge of the whole year.
If you’re gearing up for your first “wfpb” holiday, you may be wondering what vegans eat for Thanksgiving. The answer: the same things they eat year-round! (Some permutation of grains + beans + vegetables + nuts/seeds, basically). Below, I’ve rounded up 19 of my best plant-based Thanksgiving recipes, including mains, starchy sides, vegetables, salads, and of course, my beloved mushroom gravy.
Vegan Mains
White Bean Puree with Garlic Sautéed Mushrooms
Fluffy pureed beans topped with meaty, garlicky ‘shrooms.
Caramelized Onion Galette with Cashew Ricotta
A can’t-miss recipe for allium lovers!
Stuffed Portobello Mushrooms with Spinach and Farro
Basically an XL version of the classic appetizer.
Whole Roasted Cabbage with Tomato-Mushroom Gravy
Deliciously charred whole roasted cabbage with a paprika-mustard glaze and savory pan gravy.
Sweet Potato Galette with Cashew Ricotta
Flaky coconut oil-based crust filled with cashew ricotta and sweet potatoes.
White Bean Cassoulet with Roasted Vegetables
A riff on the French classic, my version uses hearty roasted veg in place of pork.
Mushroom Bourguignon
Beef makes way for earthy mixed mushrooms in this French red wine braise.
Starchy Sides
Vegan Potato Gratin
Layers of fluffy potato slices in a rich cashew béchamel.
Fall Farro Salad with Carrots and Cranberries
Chewy whole grains plus carrots, white beans, cranberries, and almonds.
Balsamic Caramelized Onion Crostini
Everybody’s favorite thing at every party I’ve ever cooked for. Period.
Celeriac-White Bean Puree
A healthier and more interesting alternative to mashed potatoes.
Garlic Rosemary Roasted Potatoes
Crispy on the outside, fluffy on the inside.
Salads + Vegetables
Balsamic-Glazed Charred Brussels Sprouts
These charred Brussels sprouts with mustard-balsamic glaze are packed with umami.
Arugula-Radicchio Salad with Roasted Delicata Squash
The ultimate Thanksgiving salad: bitter greens + squash + tart apples + walnuts.
Massaged Kale Caesar Salad
Juicy massaged kale with cashew caesar dressing and homemade croutons.
Marinated Beets with Cashew Ricotta, Hazelnuts and Basil
Earthy lemon-marinated beets on a bed of creamy nut “ricotta”.
Roasted Cauliflower with Curried Tahini Sauce and Dates
Coriander-scented cauliflower florets on creamy curried tahini.
Roasted Carrots and Shallots with Parsley Pesto and Capers
Sweet roasted carrots with earthy parsley pesto and briny capers.
Vegan Mushroom Gravy
The richest, creamiest, most savory vegan gravy!
Leave a Reply