Holidays can prove a little difficult for vegan or vegetarian celebrators — especially when said holiday revolves around a feast (I mean…which holiday doesn’t truly revolve around food?). With help from our vegan staff writer and in-house foodies, we’ve assembled a complete, garden-inspired vegan Thanksgiving meal plan replete with the tastiest dishes we could find— from appetizer to dessert.
This recipe is full of light, flavorful, and fall appropriate flavor to start your vegan Thanksgiving meal. With a host of delicious spices like ginger, cinnamon, and nutmeg that bring out the best in pumpkin, this creamy soup is a crowd favorite all your guests will love.
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cans 100% pumpkin puree (not pumpkin pie mix)
- 2 cups low sodium vegetable stock
- 1 can lite coconut milk
- 1 Tbsp maple syrup
- 2 tsp ground ginger
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tsp sea salt
- Pinch of cayenne pepper (optional)
- Optional toppings: pepitas, cashew cream, hot sauce, and onion
- Heat olive oil in a large pot over medium-high heat and add onion and garlic. Cook for about 3-5 minutes, until onions become translucent.
- Carefully stir in the pumpkin, vegetable stock, coconut milk, maple syrup, ginger, cinnamon, nutmeg, salt, and (if using) cayenne.
- Bring to a boil, then turn the heat to low and simmer until the soup has reduced and thickened slightly — about 20 minutes.
- Puree with an immersion blender or in a stand blender until very smooth. Garnish with pepitas, cashew cream, onion slices, and/or hot sauce.
Avocado Potato Salad
There are many vegan mashed potato recipes out there, but if you’re looking for something especially creamy and flavorful, this is the side dish you want at your vegan Thanksgiving. Fresh herbs like thyme, oregano, and basil add an extra flair to this holiday classic to make it absolutely creamy and absolutely mouth-watering.
- 2 avocados, halved, seeded and peeled
- ¼ cup chopped fresh cilantro leaves
- 4 Tbsp olive oil
- 2 Tbsp freshly squeezed lime juice
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 5 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F. Lightly oil baking sheet. Place potatoes in a single layer onto the prepared baking sheet. Add 2 Tbsp olive oil, garlic, thyme, oregano, and basil. Season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake until tender — about 25-30 minutes. Set aside and let cool.
- In a large bowl, gently mash avocados using a potato masher. Stir in cilantro, 2 Tbsp olive oil, and lime juice. Season with salt and pepper, to taste. Stir in potatoes and gently toss to combine. Garnish with cilantro and enjoy!
Roasted Rainbow Carrots
In our book, there’s no vegan thanksgiving without carrots of some kind. Our personal favorites are these visually stunning (and totally tasty) roasted rainbow carrots. Keep the carrots whole for a slightly more formal take and add parsley at the end for a fresh kick.
- 16 oz (1 lb) whole carrots, peeled, washed, and dried
- 1 Tbsp olive oil
- Salt and pepper, to taste
- Preheat oven to 400 ° F
- On a rimmed baking sheet, toss carrots with olive oil, salt, and pepper. Arrange in a single layer and roast for 20-30 minutes, stirring once, until fork-tender and browned on outsides.
- Serve immediately. We love to add parsley for color and freshness!
Grilled Portobello Mushrooms with Garlic Sauce
Now for the hardest part of any vegan thanksgiving: the entree. It certainly can’t be turkey, but rather than resort to a store bought ‘tofurkey,’ check out this divine portobello mushroom recipe. Thanks to tasty marinade and rich garlic gravy, you’ll find that your guests — vegan or not — won’t miss turkey one bit this holiday.
- 2 large Portobello mushrooms or 3 medium, cleaned with a damp cloth
- 3 cloves garlic minced
- 2 Tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- ¾ tsp smoked paprika
- 2 tsp vegan Worcestershire sauce
- 2 tsp lemon juice
- 1 Tbsp white wine
- Salt and pepper, to taste
Creamy Smoky Garlic Sauce:
- ½ tsp oil
- 1 medium onion, finely chopped
- 5 cloves of garlic, minced
- ¼ cup raw cashews (soaked in hot water for 15 minutes if needed)
- 1 Tbsp flour
- 1 ½ cups water
- 1 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil
- 1 Tbsp nutritional yeast optional
- 1 to 2 Tbsp white wine
- ½ tsp salt
- Chopped fresh basil and black pepper, to taste
- In a shallow dish, mix all marinade ingredients. Place portobello mushrooms in the dish and brush the marinade all over. Let marinade for 10 to 15 minutes.
- Heat a heavy bottom, lightly oiled pan over medium heat. When hot, place mushrooms on the pan. Partially cover and cook for 3 to 4 minutes per side. If mushrooms are thick, transfer to the oven and bake at 400°F until a knife goes through easily — about 15 minutes.
- To make the garlic sauce, heat oil in a skillet over medium heat. Add onion, garlic, and a pinch of salt. Cook until translucent. Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times in 1-minute cycles so the cashews blend in.
- Pour the blended mixture into the skillet with the remaining onion garlic and cook over medium heat until thickened. Taste and adjust salt. Add a dash of thyme and a tsp of vegan Worcestershire.
- Serve the mushrooms drizzled generously with the creamy sauce, fresh basil, and black pepper.
There is no feast without a mouth-watering dessert to finish it off. This vegan pecan pie is so sweet and delicious, you won’t be able to stop eating it. It’s the perfect end to your vegan Thanksgiving meal.
- 1 heaping cup chopped pecans
- 2 Tbsp molasses, blackstrap or regular
- ¾ cup pure maple syrup
- ⅓ cup of water
- 1-2 Tbsp bourbon
- 2 Tbsp nut butter of choice
- ¼ cup flax meal
- 1 ½ tsp pure vanilla extract
- ½ tsp salt
- Optional ½ cup mini chocolate chips
- Extra pecans, for garnish
- Vegan pie crust (store bought and baked)
- Preheat oven to 350°F.
- Whisk together all ingredients and let sit at least 30 minutes in the fridge to thicken.
- Pour filling into your crust. Arrange the optional extra pecans over the top if desired. Bake on the center rack 35 minutes. Then, turning off the oven and leaving the oven door closed, let sit in the oven an additional 10 minutes. Let cool and enjoy!