16 Easy Vegan Thanksgiving Recipes Ideas

Vegan Thanksgiving Recipes Ideas are gaining popularity as more people seek plant-based alternatives for the holiday feast. Traditionally centered around turkey and dairy-rich dishes, Thanksgiving can be transformed into a celebration of fresh, wholesome, and delicious plant-based options. By including vegan dishes in your menu, you create an inclusive atmosphere where everyone can enjoy the flavors of the season, regardless of dietary preferences.

As veganism continues to grow in popularity, especially during festive seasons, it’s become easier than ever to find mouthwatering, plant-based alternatives that satisfy both vegans and non-vegans alike. From savory appetizers to indulgent desserts, these 16 easy vegan Thanksgiving recipes ideas will help you create a memorable meal that everyone can enjoy.

Vegan Thanksgiving Recipes Ideas

1. Vegan Stuffed Mushrooms

Description:
Vegan Stuffed Mushrooms are a delightful appetizer that combines earthy mushroom flavors with a savory, herbed filling. Perfect for a Thanksgiving spread, they are bite-sized, packed with flavor, and can easily be made in advance. The creamy vegan cheese and garlic, along with a touch of fresh herbs, create a delectable combination that’s sure to impress your guests.

Ingredients:

• 12 large button mushrooms (or cremini mushrooms)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (use gluten-free if preferred)
• 1/4 cup vegan cream cheese
• 2 tablespoons nutritional yeast
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and set them aside. Scoop out any gills with a small spoon, creating space for the filling.
3. Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Chop the mushroom stems finely and add them to the skillet, cooking for another 3-4 minutes until softened.
5. In a mixing bowl, combine the sautéed garlic and mushroom stems with breadcrumbs, vegan cream cheese, nutritional yeast, thyme, rosemary, salt, and pepper.
6. Spoon the mixture into the mushroom caps, pressing it down slightly to ensure it’s packed in.
7. Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden.
8. Garnish with chopped fresh parsley before serving.

Nutritional Information (per serving – 2 stuffed mushrooms):

• Calories: 120
• Protein: 3g
• Carbohydrates: 13g
• Fiber: 2g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 200mg
• Sugars: 2g

These vegan stuffed mushrooms are a healthy, flavorful way to start your Thanksgiving feast with a delicious plant-based twist!

2. Sweet Potato Crostini with Vegan Cream Cheese

Description:
Sweet Potato Crostini with Vegan Cream Cheese is a creative and colorful appetizer that combines the sweetness of roasted sweet potatoes with the creamy, tangy richness of vegan cream cheese. Topped with fresh herbs and a drizzle of balsamic glaze, this dish offers a perfect balance of textures and flavors—crispy crostini, soft sweet potatoes, and creamy cheese. It’s a delightful, wholesome bite to serve at Thanksgiving or any festive occasion.

Ingredients:

• 1 medium sweet potato, peeled and cut into 1/4-inch thick slices
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 12 small baguette slices (or gluten-free baguette, if preferred)
• 1/2 cup vegan cream cheese
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon balsamic glaze (optional, for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the sweet potato slices on a baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat evenly.
3. Roast the sweet potato slices for 15-20 minutes, flipping halfway through, until tender and slightly caramelized around the edges.
4. While the sweet potatoes roast, toast the baguette slices in the oven for about 5 minutes or until crispy and golden.
5. Spread a layer of vegan cream cheese on each toasted baguette slice.
6. Once the sweet potatoes are ready, arrange a slice on top of each crostini.
7. Sprinkle with fresh parsley and thyme, and drizzle with balsamic glaze if desired.
8. Serve immediately or keep in the fridge for up to 2 hours before serving.

Nutritional Information (per serving – 2 crostinis):

• Calories: 150
• Protein: 3g
• Carbohydrates: 23g
• Fiber: 4g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 210mg
• Sugars: 6g

This Sweet Potato Crostini with Vegan Cream Cheese is an easy-to-make, crowd-pleasing appetizer that brings both comfort and elegance to your Thanksgiving table!

3. Crispy Chickpea Bites with Dipping Sauce

Description:
Crispy Chickpea Bites with Dipping Sauce are a fun and healthy appetizer that’s perfect for any Thanksgiving gathering. These golden, crunchy chickpeas are seasoned with a flavorful blend of spices, offering a satisfying crunch in every bite. Paired with a creamy dipping sauce, they’re the ideal finger food for your vegan-friendly celebration. Whether served as a snack or alongside other dishes, these chickpea bites are sure to impress.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 1/2 cup vegan mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup (optional for sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel to remove excess moisture. This will help them crisp up during baking.
3. In a bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, cumin, salt, pepper, and cayenne (if using).
4. Spread the chickpeas evenly on a baking sheet in a single layer.
5. Roast for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
6. While the chickpeas bake, make the dipping sauce by mixing vegan mayonnaise, lemon juice, Dijon mustard, and maple syrup (if using) in a small bowl.
7. Once the chickpeas are crispy, remove them from the oven and let them cool slightly.
8. Serve the crispy chickpeas with the dipping sauce on the side for dipping.

Nutritional Information (per serving – 1/4 of the recipe):

• Calories: 170
• Protein: 5g
• Carbohydrates: 18g
• Fiber: 6g
• Fat: 9g
• Saturated Fat: 1g
• Sodium: 230mg
• Sugars: 2g

These Crispy Chickpea Bites with Dipping Sauce offer a perfect combination of crunch and flavor, making them an ideal vegan appetizer for your Thanksgiving feast!

4. Vegan Mushroom Wellington

Description:
The Vegan Mushroom Wellington is a show-stopping dish that takes the traditional beef Wellington and turns it into a hearty, plant-based delight. With a savory filling of mushrooms, spinach, and lentils wrapped in golden puff pastry, it’s an elegant and flavorful centerpiece for your Thanksgiving table. This dish is perfect for those who are looking for a satisfying, meat-free option that still feels festive and indulgent.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mushrooms (such as cremini or button mushrooms), finely chopped
• 1/2 cup cooked green lentils (or lentils of choice)
• 1/2 cup fresh spinach, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup vegan cream cheese
• Salt and pepper, to taste
• 1 sheet puff pastry (ensure it’s vegan-friendly)
• 1 tablespoon non-dairy milk (for brushing)
• 1 tablespoon Dijon mustard (optional, for extra flavor)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Add the chopped mushrooms and cook for about 10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
4. Stir in the lentils, spinach, thyme, and vegan cream cheese. Cook for an additional 2-3 minutes, until the spinach wilts and everything is well combined. Season with salt and pepper to taste.
5. Let the mushroom mixture cool slightly before assembling the Wellington.
6. On a floured surface, roll out the puff pastry sheet to a size large enough to wrap around the mushroom mixture.
7. Spread a thin layer of Dijon mustard (if using) in the center of the pastry.
8. Spoon the mushroom and lentil mixture onto the pastry, forming a log shape in the center.
9. Carefully fold the edges of the pastry over the filling, sealing it tightly. If needed, trim any excess pastry.
10. Place the wrapped Wellington on a baking sheet, seam side down. Brush the top with non-dairy milk for a golden finish.
11. Bake for 25-30 minutes, or until the pastry is golden and crispy.
12. Let the Wellington rest for 5 minutes before slicing and serving.

Nutritional Information (per serving – 1 slice, based on 6 servings):

• Calories: 230
• Protein: 6g
• Carbohydrates: 26g
• Fiber: 4g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 320mg
• Sugars: 2g

This Vegan Mushroom Wellington offers a rich and satisfying main dish that will be the star of your Thanksgiving feast, combining layers of flavor in every bite!

5. Stuffed Acorn Squash

Description:
Stuffed Acorn Squash is a beautifully vibrant and hearty dish that makes a perfect main course for a vegan Thanksgiving. The sweet, tender acorn squash is roasted to perfection and filled with a savory, flavorful stuffing made from quinoa, nuts, cranberries, and spices. It’s an elegant dish that brings both color and nourishment to your holiday table, offering a wonderful balance of sweet and savory flavors.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1/2 cup walnuts or pecans, chopped
• 1/4 cup dried cranberries
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup fresh parsley, chopped
• 1 tablespoon maple syrup (optional, for sweetness)
• 1 tablespoon balsamic vinegar (optional, for added flavor)
• 1/4 cup pumpkin seeds (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast the squash for 40-45 minutes, or until the flesh is tender and caramelized around the edges.
4. While the squash roasts, prepare the quinoa. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for 15-20 minutes until the quinoa is cooked and fluffy. Fluff with a fork and set aside.
5. In a dry skillet, toast the chopped walnuts (or pecans) over medium heat for 3-4 minutes until fragrant. Set aside.
6. Once the quinoa is cooked, stir in the toasted nuts, dried cranberries, cinnamon, nutmeg, and fresh parsley. Taste and adjust seasoning with salt and pepper as needed. Drizzle with maple syrup and balsamic vinegar for added flavor, if desired.
7. When the acorn squash is done, remove it from the oven. Stuff each squash half with the quinoa mixture, pressing it down slightly to fit all the filling.
8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to allow the flavors to meld together.
9. Garnish with pumpkin seeds before serving.

Nutritional Information (per serving – 1 stuffed squash half):

• Calories: 290
• Protein: 7g
• Carbohydrates: 45g
• Fiber: 7g
• Fat: 11g
• Saturated Fat: 1g
• Sodium: 210mg
• Sugars: 12g

Stuffed Acorn Squash is a filling and nutrient-dense dish that combines seasonal ingredients in a beautiful presentation, making it a perfect addition to your vegan Thanksgiving menu!

6. Vegan Shepherd’s Pie

Description:
Vegan Shepherd’s Pie is a comforting and hearty dish that replaces traditional meat with a savory blend of lentils and vegetables, all topped with a creamy, mashed potato crust. This plant-based version of the classic is packed with flavor and makes for a filling and satisfying main dish at your Thanksgiving table. It’s the ultimate comfort food, rich in nutrients and perfect for a cozy, vegan holiday meal.

Ingredients:

• For the filling:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 cup green or brown lentils, cooked
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
• For the mashed potatoes:
  • 4 large russet potatoes, peeled and cubed
  • 1/4 cup non-dairy milk (such as almond or soy)
  • 2 tablespoons vegan butter
  • Salt and pepper, to taste

Instructions:

1. Prepare the mashed potatoes:
   • Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are tender.
   • Drain the potatoes and return them to the pot. Mash with a potato masher or use a hand mixer until smooth.
   • Add the non-dairy milk, vegan butter, salt, and pepper, and continue mashing until creamy and smooth. Set aside.
2. Prepare the filling:
   • Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
   • Add the carrots and celery, cooking for another 5 minutes until the vegetables begin to soften.
   • Stir in the cooked lentils, vegetable broth, frozen peas, corn, thyme, rosemary, salt, pepper, tomato paste, and soy sauce. Bring to a simmer and cook for 5-7 minutes until the mixture thickens and the vegetables are tender.
3. Assemble the shepherd’s pie:
   • Preheat your oven to 375°F (190°C).
   • Spread the lentil and vegetable mixture evenly in the bottom of a baking dish (9×9-inch or similar).
   • Spoon the mashed potatoes on top of the filling and spread evenly with a spatula. Use the back of a spoon to create texture on top, if desired.
4. Bake the shepherd’s pie:
   • Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
   • For a crispier top, you can broil the pie for 3-5 minutes at the end of baking, watching closely to avoid burning.
5. Serve and enjoy:
   • Let the shepherd’s pie cool for a few minutes before serving. Garnish with fresh parsley or thyme, if desired.

Nutritional Information (per serving – 1/6 of the recipe):

• Calories: 330
• Protein: 12g
• Carbohydrates: 50g
• Fiber: 10g
• Fat: 9g
• Saturated Fat: 2g
• Sodium: 450mg
• Sugars: 8g

Vegan Shepherd’s Pie is a warm and fulfilling dish that combines the goodness of vegetables and lentils in a creamy, mashed potato topping. It’s a perfect main course for a vegan Thanksgiving celebration!

7. Garlic Mashed Cauliflower

Description:
Garlic Mashed Cauliflower is a delicious and healthy alternative to traditional mashed potatoes. With its creamy texture and rich garlic flavor, this dish is perfect for a lighter yet satisfying side at your vegan Thanksgiving. It’s lower in carbs but still incredibly flavorful, making it a great addition to any holiday spread. The garlic enhances the natural sweetness of the cauliflower, creating a comforting side dish that everyone will enjoy.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 1/4 cup non-dairy milk (such as almond or oat milk)
• 2 tablespoons vegan butter
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 tablespoon nutritional yeast (optional, for added cheesy flavor)

Instructions:

1. Cook the cauliflower:
   • Bring a large pot of salted water to a boil. Add the cauliflower florets and garlic cloves, cooking for 8-10 minutes, or until the cauliflower is tender when pierced with a fork.
2. Drain and mash:
   • Drain the cauliflower and garlic well, making sure to remove any excess water. Return the cauliflower and garlic to the pot or a large mixing bowl.
   • Use a potato masher or immersion blender to mash the cauliflower and garlic until smooth. For an extra creamy texture, you can use a food processor or hand mixer.
3. Add the flavorings:
   • Stir in the non-dairy milk and vegan butter. Continue mashing or blending until the cauliflower is creamy and smooth.
   • Season with salt and pepper to taste. For an extra flavor boost, stir in nutritional yeast for a cheesy taste, if desired.
4. Serve:
   • Transfer the mashed cauliflower to a serving dish and garnish with fresh parsley. Serve warm alongside your vegan Thanksgiving dishes.

Nutritional Information (per serving – 1/6 of the recipe):

• Calories: 80
• Protein: 3g
• Carbohydrates: 10g
• Fiber: 4g
• Fat: 4g
• Saturated Fat: 1g
• Sodium: 150mg
• Sugars: 2g

Garlic Mashed Cauliflower is a savory, creamy, and satisfying side dish that brings a burst of flavor and nutrition to your vegan Thanksgiving table!

8. Vegan Green Bean Almondine

Description:
Vegan Green Bean Almondine is a classic and elegant side dish that showcases crisp, tender green beans topped with a deliciously nutty almond and garlic sauce. This dish is easy to prepare and brings a sophisticated touch to your vegan Thanksgiving spread. The toasted almonds add a wonderful crunch, while the lemon juice and garlic give the beans a fresh, zesty flavor. It’s a light, vibrant dish that pairs perfectly with any holiday main course.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup slivered almonds
• 1 tablespoon lemon juice (freshly squeezed)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Zest of 1 lemon (optional, for added brightness)

Instructions:

1. Blanch the green beans:
   • Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
2. Toast the almonds:
   • In a large skillet, heat the olive oil over medium heat. Add the slivered almonds and toast them for 2-3 minutes, stirring frequently, until golden brown and fragrant. Be careful not to burn them.
3. Sauté the garlic:
   • Add the minced garlic to the skillet with the toasted almonds and cook for another 1-2 minutes until the garlic becomes fragrant, but not browned.
4. Toss the green beans:
   • Add the blanched green beans to the skillet and toss them in the almond-garlic mixture. Cook for 2-3 minutes, stirring occasionally, until the beans are heated through and well coated with the garlic and almonds.
5. Season and serve:
   • Stir in the lemon juice, salt, and pepper to taste. Garnish with fresh parsley and a sprinkle of lemon zest, if desired.
6. Serve warm alongside your vegan Thanksgiving dishes.

Nutritional Information (per serving – 1/6 of the recipe):

• Calories: 120
• Protein: 3g
• Carbohydrates: 10g
• Fiber: 4g
• Fat: 9g
• Saturated Fat: 1g
• Sodium: 150mg
• Sugars: 3g

Vegan Green Bean Almondine is a light and flavorful side dish that will impress your guests and add a touch of elegance to your Thanksgiving meal. The combination of fresh green beans, garlic, and toasted almonds makes for a delightful contrast in both texture and flavor!

9. Cranberry Sauce with Orange Zest

Description:
Cranberry Sauce with Orange Zest is a bright and tangy twist on the classic cranberry sauce, with the addition of fresh orange zest and juice to enhance its natural sweetness. This vegan-friendly sauce is the perfect complement to your Thanksgiving spread, offering a balance of tartness and citrusy freshness. The vibrant color and flavor of this dish make it an essential side for any holiday meal, and it pairs wonderfully with both savory and sweet dishes.

Ingredients:

• 12 ounces fresh cranberries (about 3 cups)
• 1/2 cup orange juice (freshly squeezed)
• Zest of 1 large orange
• 1/2 cup maple syrup (or sugar, to taste)
• 1/4 cup water
• 1/2 teaspoon ground cinnamon (optional, for added warmth)
• Pinch of salt

Instructions:

1. Cook the cranberries:
   • In a medium saucepan, combine the cranberries, orange juice, water, and maple syrup. Bring the mixture to a boil over medium-high heat.
   • Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the cranberries burst open and the sauce begins to thicken. If you like a smoother sauce, you can mash the cranberries with the back of a spoon.
2. Add the zest and spices:
   • Stir in the orange zest, cinnamon (if using), and a pinch of salt. Continue to cook for another 2-3 minutes to allow the flavors to meld together.
3. Adjust sweetness and consistency:
   • Taste the sauce and adjust the sweetness by adding more maple syrup or sugar if desired. If the sauce is too thick, add a little more water or orange juice to reach your desired consistency.
4. Cool and serve:
   • Remove from heat and let the cranberry sauce cool to room temperature. The sauce will thicken as it cools.
   • Transfer to a serving dish and refrigerate until ready to serve. The sauce can be made up to 2 days ahead of time for the best flavor.

Nutritional Information (per serving – 1/6 of the recipe):

• Calories: 90
• Protein: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Fat: 0g
• Saturated Fat: 0g
• Sodium: 5mg
• Sugars: 21g

Cranberry Sauce with Orange Zest is a festive and refreshing side dish that brings a burst of flavor and color to your vegan Thanksgiving feast. The addition of orange zest makes it a standout dish that will surely complement all your other holiday offerings!

10. Roasted Brussels Sprouts with Balsamic Glaze

Description:
Roasted Brussels Sprouts with Balsamic Glaze is a simple yet flavorful side dish that combines the nutty, savory taste of roasted Brussels sprouts with the sweet, tangy richness of balsamic glaze. The caramelized edges of the sprouts add depth of flavor, while the balsamic reduction brings a beautiful sweetness and acidity, making it the perfect complement to your vegan Thanksgiving meal. This dish is quick to prepare, healthy, and guaranteed to impress guests with its bold flavor.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder (optional)
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup (or agave syrup for a vegan option)
• 1 tablespoon water

Instructions:

1. Prepare the Brussels sprouts:
   • Preheat your oven to 400°F (200°C).
   • Trim the ends of the Brussels sprouts and cut them in half lengthwise.
   • Place the halved Brussels sprouts on a baking sheet and drizzle with olive oil. Toss to coat evenly, then season with salt, pepper, and garlic powder (if using).
2. Roast the Brussels sprouts:
   • Spread the Brussels sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, flipping them halfway through, until the sprouts are golden brown and crispy on the edges.
3. Make the balsamic glaze:
   • While the Brussels sprouts are roasting, combine the balsamic vinegar, maple syrup, and water in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and reduces by about half. The glaze should be syrupy but not too thick.
4. Finish the dish:
   • Once the Brussels sprouts are done roasting, transfer them to a serving dish. Drizzle the balsamic glaze over the sprouts and toss to coat evenly.
5. Serve warm and enjoy this flavorful side dish alongside your other vegan Thanksgiving dishes.

Nutritional Information (per serving – 1/6 of the recipe):

• Calories: 140
• Protein: 4g
• Carbohydrates: 21g
• Fiber: 6g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 100mg
• Sugars: 12g

Roasted Brussels Sprouts with Balsamic Glaze is a perfect side dish for your vegan Thanksgiving. The caramelization from roasting enhances the sprouts’ natural flavors, while the balsamic glaze adds a complex and delicious sweet-tart finish!

FAQ

Can I make these vegan Thanksgiving recipes ahead of time?

Yes! Many of these recipes can be made ahead of time. Dishes like the Vegan Mushroom Wellington, Cranberry Sauce with Orange Zest, and Garlic Mashed Cauliflower can be prepared a day or two in advance and stored in the refrigerator. Just be sure to reheat them properly before serving.

Are these vegan Thanksgiving recipes gluten-free?

While most of the recipes are naturally gluten-free, it’s important to check specific ingredients like sauces or store-bought items to ensure they are gluten-free. For example, choose gluten-free breadcrumbs for the Vegan Stuffed Mushrooms or any other gluten-free substitutions you may need.

How can I add more protein to my vegan Thanksgiving meal?

To boost protein, you can add dishes like the Vegan Shepherd’s Pie, which features lentils and vegetables, or Crispy Chickpea Bites. You can also consider serving a plant-based protein like tofu, tempeh, or seitan to complement your meal.

Can I modify these recipes for different dietary preferences, like soy-free or nut-free?

Absolutely! These recipes can be customized to fit various dietary needs. For soy-free options, swap out ingredients like tofu or soy sauce with alternatives like coconut aminos. For nut-free recipes, you can replace nuts in dishes like Vegan Green Bean Almondine with seeds or omit them altogether. Always check individual ingredients to ensure they align with specific dietary requirements.