Looking for unique vegan Thanksgiving recipes? Scroll on for my most festive ideas, from appetizers and sides, to plant-based 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 transitioned to eating primarily plant-based, 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 – without any meat or dairy – became my favorite creative culinary challenge of the year.
If you’re gearing up for your first “wfpb” holiday meal – or heading to a potluck – you may be wondering what to put on your menu. Below, I’ve rounded up my favorite vegan Thanksgiving recipes, including turkey-less mains, starchy sides, vegetables, salads, and of course, my beloved mushroom gravy.
Vegan Main Dishes
Lentil Loaf
Vegan “meatloaf” with lentils, walnuts, and oats.
Stuffed Portobello Mushrooms
Basically an XL version of the classic appetizer.
Mushroom Hand Pies
A meatless take on the classic beef version.
Cauliflower Pot Pie
Creamy veggie filling with a store-bought puff pastry crust.
Caramelized Onion Galette
With a flaky homemade crust and cashew “ricotta”.
White Spinach Mushroom Lasagna
With cashew béchamel sauce.
White Bean Cassoulet
A hearty bean casserole with roasted veggies.
Vegetarian Ukrainian Cabbage Rolls
Savory stuffed cabbage in tomato broth.
Mushroom Bourguignon
Beef makes way for mushrooms in this French bistro classic.
Tempeh Shepherd’s Pie
A hearty tempeh filling with red wine, plus with fluffy mashed potatoes.
Vegetable Sides
Charred Balsamic Brussels Sprouts
Sweet-tangy Brussels topped with pomegranate.
Maple Roasted Carrots with Tahini
Candy-sweet roasted carrots with a creamy sauce.
Roasted Green Beans with Almonds
An easy French-inspired recipe.
Smoky Creamed Corn
Made with miso, smoked paprika, and coconut milk.
Creamy Cauliflower Gratin
Made with cashew béchamel sauce.
Miso Roasted Cabbage
An unexpected alternative to Brussels sprouts.
Thanksgiving Salads
Arugula Sweet Potato Salad
With apple and creamy balsamic dressing.
Celery Apple Salad
Crunchy and bold!
Tahini Kale Salad
With apples, cranberries, pickled red onion, and walnuts.
Tuscan Kale Salad with Delicata Squash
The chipotle croutons are key!
Kale Beet Salad with Hazelnuts
Dealer’s choice: these beets can be boiled or roasted.
Vegan Kale Caesar Salad
Features a creamy, umami-packed cashew dressing and homemade croutons.
Starchy Sides
Roasted Garlic Mashed Potatoes
Made with Yukon Gold potatoes.
Vegan Mushroom Gravy
A must-have accompaniment for mashed potatoes.
Mushroom-Leek Stuffing
A flavor-packed vegetarian stuffing.
Celeriac Purée
A unique alternative to mashed potatoes.
Miso Shiitake Risotto
Miso broth is the secret to the best vegan risotto.
French “Melting” Potatoes
My quest to make the best brunch potatoes led me to this genius French technique.
White Bean Purée with Fried Leeks
Canned beans, all grown up.
Appetizers
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.
Roasted Garlic White Bean Dip
Creamy and luscious, made with just 4 ingredients.
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