Plant-Powered Feast: 63 Vegan Recipes for a Guilt-Free Thanksgiving

Hosting a fully plant-based feast is easier than it looks, especially when each dish brings seasonal flavor to the table. The recipes below cover starters, mains, sides, and desserts so everyone leaves satisfied. Mix and match to build your own menu or go all-in and try something new every day of the long weekend.

1. Herb-Roasted Butternut Squash

Roasting brings out the natural sweetness of butternut squash, while thyme and a touch of garlic add savory depth. Toss the cubes in olive oil, spread on a sheet pan, and bake until the edges caramelize. Finish with flaky salt for a side that pairs with every main course.

2. Maple-Glazed Brussels Sprouts with Pecans

The slight bitterness of Brussels sprouts meets buttery pecans and a light maple sheen for a sweet-savory balance. Roast the sprouts until crisp, then drizzle on warm syrup and fold in nuts right before serving. A sprinkle of cranberries brightens the dish with seasonal color.

3. Savory Mushroom-Walnut Wellington

A mix of cremini and shiitake mushrooms, toasted walnuts, and herbs creates a hearty filling reminiscent of traditional beef Wellington. The mixture is wrapped in dairy-free puff pastry and baked until the crust shatters under a knife. Serve thick slices with gravy for a show-stopping main course.

4. Creamy Dairy-Free Mashed Potatoes

Replacing dairy is simple when you use silky oat milk and a pat of plant-based butter. Yukon Golds provide natural creaminess, so the mash stays rich without heavy cream. Whip until smooth, season generously with salt, and top with chives for color.

5. Garlic-Rosemary Cashew Gravy

Soaked cashews blend into a silky base that thickens as it simmers with vegetable broth. Fresh rosemary and roasted garlic give the sauce a classic holiday aroma. Pour liberally over potatoes, stuffing, or anything that needs a savory boost.

6. Lentil & Vegetable Shepherd’s Pie

Earthy green lentils stand in for meat beneath a crust of creamy mashed potatoes. Carrots, peas, and celery simmer in tomato paste and herbs to create a comforting base. Bake until the peaks of potato turn lightly browned and crisp.

7. Citrus-Roasted Rainbow Carrots

Orange juice and a hint of zest add brightness to naturally sweet carrots. Roast at high heat so the edges caramelize while the centers stay tender. A handful of parsley provides a fresh finish and a splash of color.

8. Pumpkin Sage Risotto

Puréed pumpkin turns risotto a vibrant autumn hue while adding velvety texture. Arborio rice releases starch as you stir warm vegetable broth into the pot. Crispy sage leaves lend an aromatic crunch right before serving.

9. Smoky Tempeh “Bacon” Green Bean Casserole

Replace canned soup with a homemade mushroom sauce thickened by almond milk and flour. Smoky tempeh strips replicate the salty crunch of traditional bacon. Bake until the topping crisps and the sauce coats every green bean.

10. Cranberry-Orange Chutney

Fresh cranberries simmer with orange juice, ginger, and a pinch of cinnamon until they burst. The result is a thick, tangy condiment that complements savory mains. Make it a day ahead so flavors meld and the chutney firms up.

11. Sweet Potato & Black Bean Stuffed Peppers

Mashed sweet potatoes create a creamy base that binds protein-rich black beans and corn. The filling is spooned into bell peppers and baked until the skins blister slightly. A squeeze of lime brightens every bite.

12, Kale & Apple Autumn Salad

Massage kale with olive oil to soften the leaves and temper bitterness. Sweet-tart apple slices and cranberries balance the greens, while pumpkin seeds add crunch. A maple-mustard vinaigrette ties the flavors together.

13. Pumpernickel Stuffing with Wild Mushrooms

Pumpernickel’s deep flavor makes stuffing feel rustic and hearty. Sautéed wild mushrooms supply umami, and vegetable broth keeps everything moist. Bake until the top turns toasty and fragrant.

14. White Bean & Herb Dip with Crudités

Cannellini beans purée into a silky spread with lemon juice and fresh rosemary. Served at room temperature, it’s a quick make-ahead starter. Offer crunchy vegetables or slices of toasted baguette for dipping.

15. Roasted Cauliflower Steaks with Chimichurri

Slice cauliflower into slabs so they hold together during roasting. High heat creates crispy edges while the center stays tender. A punchy parsley-garlic chimichurri adds color and zing.

16. Spiced Pumpkin Soup

Roasted pumpkin puréed with vegetable broth yields a thick, comforting soup. Warm spices like cumin and nutmeg round out the flavor profile. Serve with crusty bread for dunking.

17. Caramelized Onion & Thyme Tart

Slow-cooked onions develop a rich sweetness that contrasts nicely with flaky pastry. A splash of balsamic vinegar sharpens the flavor. The tart works as both appetizer and side dish.

18. Spinach & Artichoke Dip

Blended cashews mimic cream cheese, keeping the dip rich without dairy. Chopped spinach and artichoke hearts add texture and bright flavor. Bake until the top bubbles and serve hot with bread or crackers.

19. Vegan Mac ’n’ Cheese

A sauce of blended potatoes, carrots, and nutritional yeast creates a comforting cheese-like coating. Elbow pasta captures the sauce in every nook. Bake with breadcrumbs for extra crunch, or serve straight from the stove.

20. Chickpea Cutlets with Dijon Mustard Sauce

Mashed chickpeas, wheat gluten, and seasonings form a protein-rich dough that pan-fries to a crisp exterior. A quick Dijon sauce made from cashew cream and mustard delivers tang. Pair with mashed potatoes or roasted vegetables.

21. Cornbread Made with Coconut Milk

Coconut milk keeps cornbread tender while adding subtle richness without tasting tropical. A touch of maple syrup enhances corn’s sweetness. Serve warm with a swipe of vegan butter.

22. Garlic-Herb Roasted Fingerling Potatoes

Toss fingerlings in olive oil, minced garlic, and chopped herbs before roasting. Their small size means crisp skin and fluffy centers every time. A squeeze of lemon right out of the oven brightens the flavors.

23. Maple-Pecan Sweet Potato Casserole

Fluffy mashed sweet potatoes are lightly sweetened with maple syrup and spiced with cinnamon. A crunchy pecan topping replaces marshmallows and adds texture. Bake until the nuts toast and the filling bubbles at the edges.

24. Cranberry Pistachio Quinoa Salad

Nutty quinoa serves as a hearty base for jewel-toned cranberries and crunchy pistachios. A lemon-olive oil dressing keeps the salad light. Serve chilled or at room temperature for an easy make-ahead side.

25. Apple Cider–Braised Red Cabbage

Slow braising in apple cider softens cabbage and infuses subtle sweetness. A splash of vinegar balances the flavor and deepens the color. This side dish tastes even better the next day.

26. Stuffed Acorn Squash with Wild Rice

Roast acorn squash halves until fork-tender, then fill with a wild rice blend studded with cranberries and nuts. The combination of textures feels festive yet wholesome. Serve one half per guest for a beautiful presentation.

27. Roasted Beet & Walnut Salad

Sweet roasted beets pair with peppery arugula and crunchy walnuts. Orange segments cut through the earthiness with bright citrus notes. A simple balsamic vinaigrette ties it all together.

28. Creamed Kale with Almond Milk

Blanched kale folds into a light sauce made from almond milk thickened with a roux. Nutritional yeast gives a cheesy hint without dairy. A dusting of toasted breadcrumbs adds texture.

29. Vegan Deviled “Eggs” Made from Potatoes

Boiled baby potatoes stand in for egg whites once scooped and refilled. The yolk-colored center blends chickpeas, mustard, and turmeric for authentic flavor. A dash of smoked paprika completes the illusion.

30. Spiced Pear & Walnut Crumble

Juicy pears bake beneath a cinnamon-kissed oat and walnut crust. The fruit softens into a syrupy filling while the topping browns. Serve warm with dairy-free ice cream or coconut whipped cream.

31. Pumpkin Hummus Platter

Adding pumpkin purée to classic hummus lightens the texture and brings seasonal flair. A sprinkle of smoked paprika on top boosts color and flavor. It’s a quick dip that doubles as a spread for leftover sandwiches.

32. Jalapeño Corn Fritters

Corn kernels and diced jalapeño give these fritters sweetness and gentle heat. A flaxseed “egg” binds the batter before quick pan-frying. They stay crisp on the outside and tender inside—excellent for snacking.

33. Miso-Glazed Roasted Broccoli

White miso paste and maple syrup form a savory-sweet glaze that adheres to the florets during roasting. High heat chars the edges for smoky flavor. A sprinkle of sesame seeds finishes the dish.

34. Butternut Squash & Sage Lasagna Roll-Ups

Purée roasted squash with tofu for a creamy, protein-rich filling. Spread on cooked noodles, roll, and nestle in marinara sauce. Baking melds the flavors while keeping individual portions tidy.

35. Maple Dijon Roasted Tofu Cutlets

Pressing tofu removes moisture so the glaze clings and caramelizes. Maple syrup, Dijon, and soy sauce create a balanced sweet, tangy coating. Serve over mashed potatoes or rice pilaf.

36. Cranberry Apple Scones

Use chilled coconut oil in place of butter to achieve flaky layers. Diced apple adds moisture while dried cranberries offer chewiness. Enjoy with afternoon tea or as a breakfast treat on the holiday morning.

37. Mushroom Gravy Pot Pie

Cremini mushrooms simmer with vegetable broth and herbs to form a thick, savory gravy. Individual ramekins are capped with pastry for quick baking. The result is comfort food wrapped in a golden crust.

38. Pecan-Crusted Seitan Medallions

Homemade or store-bought seitan is sliced, brushed with mustard, and pressed into pecans. A quick sear locks in moisture and toasts the nuts. These medallions slice like turkey but remain completely plant-based.

39. Autumn Harvest Grain Bowl

Chewy farro forms a hearty foundation for roasted seasonal vegetables. A creamy maple-tahini dressing coats every component. The bowl can be served warm or chilled, making leftovers flexible.

40. Rosemary Focaccia Bread

Olive oil in the dough keeps focaccia soft, while dimples hold sprigs of fresh rosemary. Bake until the crust turns golden and the underside sounds hollow when tapped. Slice into squares for easy sharing.

41. Orange-Glazed Spiced Nuts

Almonds, pecans, and cashews roast in a blend of orange juice, cinnamon, and a hint of cayenne. As they cool, the glaze hardens into a sweet-spicy shell. Keep a jar on hand for nibbling or gifting.

42. Roasted Garlic & Parsnip Soup

Slow-roasted garlic cloves lend mellow sweetness to earthy parsnips. Blending with vegetable broth and a splash of oat cream yields a velvety texture. Serve in small cups as an elegant starter.

43. Vegan Caesar Salad with Pumpkin Croutons

Aqua faba-based dressing replaces raw egg yet keeps the classic tang. Cubes of day-old bread tossed in pumpkin purée bake into crunchy croutons. Nutritional yeast and ground almonds stand in for cheese.

44. Carrot Top Pesto Pasta

Using carrot greens for pesto reduces waste and delivers herbal flavor. Blended with basil, garlic, and olive oil, the sauce clings to warm pasta. Finish with a squeeze of lemon for lift.

45. Chocolate-Pumpkin Marble Bread

Pumpkin purée keeps this quick bread moist, while cocoa batter weaves a rich contrast. Marble by alternating spoonfuls of each batter before baking. Toast leftovers for breakfast the next morning.

46. Coconut Creamed Corn

Sweet corn kernels simmer in coconut milk until thick and silky. A pinch of thyme adds savory dimension. The dish comes together in under fifteen minutes, ideal for last-minute prep.

47. Sesame Roasted Delicata Squash

Delicata’s edible skin eliminates peeling and adds texture. A light coating of sesame oil helps seeds adhere and boosts nutty flavor. Roast until the rings caramelize and edges crisp.

48. Cranberry Swirl Cheesecake (Cashew-Based)

Soaked cashews blend into a silky filling set over a date-nut crust. A tart cranberry purée swirled in before chilling creates festive color. Refrigerate overnight for the cleanest slices.

49. Olive Oil & Sea Salt Dinner Rolls

Extra-virgin olive oil replaces butter, yielding tender rolls with a fruity aroma. A short second rise ensures a fluffy crumb. Serve warm so the salt crystals pop with each bite.

50. Smoky Pumpkin Chili

Pumpkin purée thickens the chili and adds subtle sweetness. Smoked paprika and chipotle bring depth without meat. Ladle into bowls and add your favorite toppings for a cozy main dish.

51. Pomegranate Brussels Sprouts Slaw

Shredded Brussels sprouts act as a crisp base similar to cabbage. Sweet pomegranate seeds burst with juice in every bite. A maple-cider vinaigrette ties the flavors together.

52. Sourdough Stuffing Muffins

Baking stuffing in muffin tins creates crispy edges all around. Sourdough bread provides tang while celery and onion offer classic aromatics. Guests love the built-in portion control.

53. Herb-Marinated Mushrooms

Briefly simmered mushrooms soak up a marinade of olive oil, vinegar, and herbs. Cooling in the fridge deepens the savory notes. Serve with toothpicks for an effortless nibble.

54. Maple-Mustard Glazed Parsnips

Parsnips roast to a tender interior with lightly crisp edges. A quick glaze of maple syrup and whole-grain mustard adds sweetness and tang. Sprinkle with chopped parsley right before serving.

55. Savory Sweet Potato Hand Pies

A simple olive-oil dough encloses mashed sweet potatoes seasoned with smoked paprika and scallions. Baking yields portable pies with a crisp shell. They make perfect snacks or a light lunch alongside salad.

56. Crunchy Kale Chips with Nutritional Yeast

Baking kale at a low temperature ensures it dries to a delicate crunch. Nutritional yeast adds cheesy flavor without dairy. Store chips in an airtight jar to keep them crisp.

57. Butternut Squash Crostini

Roasted squash puréed with garlic becomes a velvety spread. Spoon onto toasted bread and garnish with fresh sage. A few drops of balsamic reduction supply tangy contrast.

58. Espresso-Spiked Chocolate Pecan Pie

Ground espresso intensifies the chocolate flavor of this corn-syrup-free pecan pie. A flaxseed mixture binds the filling, keeping it firm yet gooey. Chill before slicing for the cleanest wedges.

59. Roasted Sweet Potato & Lentil Salad

Protein-packed lentils mix with caramelized sweet potatoes for a hearty salad. Spinach wilts slightly under the warmth, absorbing the maple-dijon dressing. Serve at room temperature for peak flavor.

60. Sunflower Seed Paté Lettuce Cups

Blended sunflower seeds, miso, and lemon juice create a spreadable paté with savory depth. Spoon into lettuce cups for a light starter. The contrast of creamy filling and crisp greens is refreshing.

61. Coconut Whipped Cream-Topped Pumpkin Pie

Silken tofu blends with pumpkin purée and spices to set into a smooth filling. The crust is flaky thanks to chilled coconut oil. Dollop each slice with airy coconut cream just before serving.

62. Ginger-Spiced Cranberry Mocktail

Unsweetened cranberry juice, ginger beer, and a splash of orange juice create a festive non-alcoholic drink. A rosemary sprig releases aroma with every sip. Serve over ice to keep flavors bright.

63. Vanilla Chai Rice Pudding

Steeping black tea bags with almond milk infuses classic chai spices into the pudding. Arborio rice slowly absorbs the fragrant liquid until thick and creamy. Serve warm or chilled with an extra dusting of cinnamon.