The Ultimate Vegan Thanksgiving Menu Even Your Meat-Eating Friends Will Crave (Hold the Tofurkey)
Planning a vegan Thanksgiving? This menu delivers everything you need to make delicious, savory and satisfying vegan recipes that even your meat-eating friends will devour.
Thanksgiving dinner nowadays doesn't look the same as it always has. In this festive vegan Thanksgiving menu, Turkey gets kicked off the table and is replaced with delicious, savory and satisfying vegan recipes that even your meat-eating friends will devour. You still get to enjoy classics, like green bean casserole, stuffing and pumpkin pie-we created vegan versions that are just as delicious as the original! Don't miss the make-ahead notes to see what recipes you can prep ahead of time and make note of the total servings per recipe-you may need to double up a recipe to make enough for all your guests.
On The Menu
Cocktail: Cranberry Prosecco Cocktail
Appetizer: Curried Butternut Squash Dip
Starter: Apple, Fig & Brussels Sprouts Salad
Main Dish: Vegan Cauliflower Steaks with Mushroom Gravy
Dessert: Vegan Pumpkin Pie
Start the evening off toasting with these made-for-Thanksgiving Cranberry Prosecco Cocktail. A splash of cranberry juice in sparkling wine and a garnish of cranberries and rosemary sprigs makes an exceptionally festive party-ready cocktail that's simple to make.
See More: Thanksgiving Cocktails
This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious fall-forward recipe that can be made-ahead of time for an easy starter. Serve the dip topped with toasted pepitas, and with colorful raw vegetables and crackers or bread for scooping
To Make Ahead: Cover and refrigerate for up to 3 days; thin with coconut milk or water as needed.
Believe it or not but this salad can be whipped up and on the table in a quick 15 minutes-look for preshredded Brussels sprouts and ready-to-eat pomegranate seeds to cut down on prep time.
To Make Ahead: Make the dressing and the salad and refrigerate separately for up to 4 hours. Toss together just before serving for a delicious salad course.
This simple vegan pumpkin soup recipe is spiced with turmeric, cumin, ginger and pepper to counter the silky squash puree. Finished with crunchy cashews, scallions and a sprinkle of paprika, this light soup is a tasty seasonal starter to serve with you Thanksgiving dinner.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
The highlight of this gorgeous vegan holiday main dish recipe is the rich dairy-free mushroom gravy. The roasted cauliflower is also pleasantly delicious thanks to the caramelization that happens while roasting. Spoon the savory gravy over the warm cauliflower for a highly satisfying vegan main.
This vegan green bean casserole is a home-run recipe that everyone will devour. A homemade vegan cream of mushroom soup is made creamy from almond milk and a little flour and mixed with fresh mushrooms and green beans. Top it off with classic Vegan French-Fried Onions for a mouthwatering vegan version of a favorite Thanksgiving dish.
To Make Ahead: Prepare the casserole as directed through step 2 but wait to add the French-fried onions and bake (step 3) until you're ready to eat. The prepared casserole can be refrigerated for up to 2 days.
Whether you call it stuffing or dressing, now this classic side dish is available to everyone. The flavor combination of cornbread mixed in with poultry seasoning (despite the name, there is no poultry in it!) creates that traditional flavor without chicken broth or turkey stock for a fully vegan stuffing recipe.
In this healthy mashed potato recipe, sautéed onions nutritional yeast, broth and fresh chives go a long way to create full-flavored, vegan mashed potatoes. Mash the potatoes for a little longer than usual to achieve that creamy texture without the use of cream, butter or milk.
To Make Ahead: Prepare the recipe as directed and transfer to a slow cooker, cover and keep on the "warm" setting for up to 2 hours.
This vegan pumpkin pie eliminates eggs and gets its structure from aquafaba (the leftover water from a can of chickpeas) whipped up into a meringue-like foam. When it's combined with pumpkin, you would never know beans had anything to do with this easy dessert recipe. Pour the mixture into the homemade pecan pie crust shell and you have yourself a delicious vegan remake of a Thanksgiving classic.
To Make Ahead: Prepare the recipe the day before serving and refrigerate overnight.
See More: Vegan Thanksgiving Desserts
Watch: How to Make Creamy Butternut Squash Dip