35 recipes for a vegan Thanksgiving

The leaves have turned red and yellow. The wind outside has a chill in it. And squash is lining up on the grocery store shelves.

You know Thanksgiving can’t be far off.

Here’s a mouthwatering line-up of plant-based recipes to make your meal a festive one.

It features veganized holiday favorites, as well as some new-to-you dishes you’re sure to love.

This vegan Thanksgiving round-up contains everything you’ll need from cocktails and appetizers through the main event.

And remember, there’s no reason to limit yourself to just one day. Enjoy these dishes all season long.

Pin them to your Pinterest board and/or share them on Facebook, so that you can refer back to them!

In this post:

This cranberry mimosa includes just three ingredients.

It’s as festive as it is easy.

Look at that gorgeous vibrant color!

Zesty cranberry salsa with cream cheese is a tangy mixture of sour and sweet.

Serve it with crackers for spreading.

This easy olive tapenade appetizer comes together in only five minutes!

It’s made by throwing olives, capers, lemon juice, EVOO, garlic, and fresh thyme into a food processor.

Just add crackers!

Vegan bacon wrapped dates are a simple but satisfying appetizer!

Pitted dates stuffed with vegan cheese or nut butter, wrapped in seitan bacon, and lightly fried.

They’re an easy crowd pleaser.

This fall salad with apples, vegan feta cheese, and candied pecans is finished with cider vinaigrette.

A perfect seasonal salad!

Salad with persimmons & delicata squash just screams fall.

It’s loaded with roasted delicata squash, persimmons, pistachios, and caramelized onions.

This easy spinach salad is topped with candied pecans, bell peppers, celery, carrots, and dried cranberries.

Add a splash of balsamic vinaigrette dressing to finish it off.

Taste the flavors of fall with this satiating vegan wild rice soup.

It’s filled with seitan chicken, wild rice, carrots, onions, celery, and kale.

So cozy!

Nothing says holidays like vegan stuffing.

This one is packed with carrots, celery, onions, and chestnuts.

(No chestnuts? No problem! You can use browned seitan sausage or walnuts instead.)

For a handheld take on stuffing, make stuffing muffins!

They are packed with celery, carrots, onions, and chestnuts.

This turkey-style vegan gravy is perfect at the holidays.

It’s filled with the flavors of herbs de Provence and thyme.

With pantry-friendly ingredients, it’s ready in just 10 minutes!

Velvety cashew gravy with chestnuts is spiced with thyme and rosemary.

Ladle this velvety gravy over mashed potatoes for a festive addition to your holiday dinner.

Plus, it’s gluten-free!

Why use canned cranberry sauce when it’s so easy to make your own?

Orange cranberry sauce comes together in a jiffy with fresh cranberries, orange juice, maple syrup, and orange zest.

It has a wonderful balance of tart and sweet.

Cranberry salsa is a fresher take on cranberry sauce.

With cilantro, red bell pepper, onions, garlic, lime juice, orange zest, and orange juice, it really wakes up beige comfort food.

Use the leftovers on sweet potato tacos with black beans!

Apple chutney is like a chunky apple sauce with the warming flavors of curry, ginger, and cinnamon.

It can be eaten warm or cold straight out of the refrigerator.

It plays together beautifully with a vegan holiday roast!

Is it even Thanksgiving without a pile of fluffy mashed potatoes?

Serve them with or without the peel for extra texture & nutrients.

Roasted Brussels sprouts are at their best when they’re cooked with apples, caramelized onions, and a smattering of pistachios.

Sweet apple and crunchy pistachios wipe away any bitterness from the sprouts.

Add some color to your holiday plate with this broccolini recipe.

Broccolini is sautéed with garlic & kale for an easy vegan and gluten-free side dish.

Everything is better with garlic and red wine.

These red wine mushrooms are positively loaded with umami.

Another potato dish? Why not?

These flavorful lemony potatoes are made with garlic, lemon juice, broth, and oregano.

So vibrant & robust!

This easy roasted cauliflower side dish can be made in the oven or the air fryer.

With a squeeze of lemon juice and pinch of salt, it lets the toasty flavor of cauliflower really shine.

Roasted delicata squash is the essence of fall.

It’s a simple side dish, because you can leave the skin on.

It’s dotted with flavorful dried rosemary.

You can’t have too many potatoes on Thanksgiving.

This creamy vegan potato soup is topped with seitan bacon, non-dairy cheese, and green onions.

Succulent collard greens fall apart in the mouth.

It’s one of those rare side dishes that’s only more inviting if it sits on the stove for a while.

Roasted cabbage gets beautifully toasty around the edges.

Cut it into smaller pieces for the best ratio of caramelized crust to buttery soft.

Continuing with the pot pie theme, these bean and vegetable pot pies are personal-sized.

Equal parts cute & delicious.

The recipe includes making your own flaky top crust.

Before you went vegan, if the drumstick was your preferred main course, then look no further.

This vegan fried chicken is speared on a bamboo skewer, breaded, and fried.

It even has a crispy “skin!”

With a crisp layer of polenta, cashew cream, and barbecued delicata squash, eye catching fried polenta stacks are layered with flavors and textures.

By using pre-made polenta in a tube, this dish comes together easily.

Thanksgiving skewers have all of your favorite holiday flavors – on a stick.

With deconstructed stuffing, potatoes, lemony seitan, and sweet potatoes with marshmallows, you hit all of the classics.

Let cauliflower have a chance to shine.

Eye-catching cauliflower steaks are topped with garlicky cilantro chimichurri.