Looking for creative vegan Thanksgiving ideas? Scroll on for my most festive plant-based recipes, from appetizers and sides, to main dishes.
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 dinner – or heading to a potluck – 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 my go-to vegan Thanksgiving ideas, including mains, starchy sides, vegetables, salads, and of course, my beloved mushroom gravy.
Vegan Mains
Stuffed Portobello Mushrooms with Spinach and Farro
Basically an XL version of the classic appetizer.
Tempeh Marsala
A plant-based version the Italian-American favorite.
Cauliflower Pot Pie with Puff Pastry
Comes with its own built-in gravy.
Mushroom Bourguignon
Beef makes way for mushrooms in this French bistro classic.
Caramelized Onion Galette with Cashew Ricotta
A can’t-miss treat for allium lovers!
White Bean Cassoulet
A riff on the French classic featuring roasted veg in place of pork.
Salads + Vegetables
The Best Thanksgiving Salad
A festive arugula salad with roasted sweet potatoes, apple, cranberries, and almonds.
Charred Balsamic Brussels Sprouts
Roasted Brussels sprouts with mustard-balsamic glaze and pomegranate.
Roasted Cauliflower with Curried Tahini and Dates
A Middle Eastern take on everyone’s favorite vegetable.
Massaged Kale Caesar Salad
Featuring a creamy, umami-packed cashew dressing and homemade croutons.
Spiced Roasted Carrots with Tahini Sauce
A light and easy 30-minute recipe.
Vegan Gravy
A make ahead-able gravy with mushrooms, white wine, and soy sauce.
Starchy Sides
Vegan Potatoes au Gratin
Layers of fluffy potato slices in a rich cashew béchamel.
Thanksgiving Farro Salad
Featuring chewy grains, carrots, herbs, and cranberries.
French “Melting Potatoes”
My quest to make the best brunch potatoes led me to this genius French technique.
White Bean Purée with Fried Leeks
An easy alternative to mashed potatoes.
The Best Vegan Risotto
A recipe I developed for The Kitchn.
Appetizers
The Ultimate Holiday Snack Board
Charcuterie, who?
Balsamic Caramelized Onion Crostini
Everybody’s favorite thing at every party I’ve ever cooked for. Period.
Muhammara (Roasted Red Pepper and Walnut Dip)
A 5-minute dip made with pantry staples.
Leave a Reply