Vegan Thanksgiving Recipes

From vegan scalloped potatoes to vegan mushroom gravy, we have veganized some of your favorite Thanksgiving recipes for a vegan-friendly holiday everyone will love!

Staff Picks

Vegan Sourdough Stuffing

Mushrooms and leeks add savory flavor to sourdough bread in this easy vegan stuffing recipe.
By Carolyn Casner

Vegan Apple Pie

Make classic apple crumb pie vegan-friendly with this easy dairy-free flour crust. Take your dessert to the next level by whipping up a can of coconut cream into vegan whipped cream to dollop on top.
By Devon O'Brien

Moroccan Chickpea-Stuffed Acorn Squash

Rating: 4.5 stars
3
Think of this healthy vegetarian side dish recipe as a meatless tagine served in a squash bowl. Kabocha, sweet dumpling or carnival squash make good alternatives to acorn squash. To make this side a hearty vegetarian meal, serve 2 halves each.
By Raghavan Iyer

Farro Salad with Cranberries & Persimmons

Rating: 5 stars
1
When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.
By Mary-Frances Heck

Vegan Mushroom Gravy

Rating: 5 stars
1
Serve this rich vegan mushroom gravy with cauliflower steaks, over mashed potatoes or vegetables, with pan-fried tofu or--if you're not a vegetarian or vegan--with turkey or chicken.
By Hilary Meyer

Chile-Lime Peanuts

Rating: 3 stars
3
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice.
By EatingWell Test Kitchen

Steamed Butternut Squash

Rating: 5 stars
1
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.
By EatingWell Test Kitchen

Roasted Potatoes & Brussels Sprouts

Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.
By Jasmine Smith

Sautéed Butternut Squash

Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor. This recipe makes a delicious vegetable side dish to pair with roasted meats.
By EatingWell Test Kitchen

Overnight Oatmeal

Rating: 3.85 stars
19
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
By EatingWell Test Kitchen

Orange & Avocado Salad

Rating: 4.75 stars
5
This colorful salad would be a welcome addition to a Mexican-inspired meal.
By EatingWell Test Kitchen

Lemon-Herb Roasted Beets

Rating: 4.33 stars
5
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you're a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted.
By EatingWell Test Kitchen
Advertisement

Inspiration and Ideas

The Ultimate Vegan Thanksgiving Menu

The Ultimate Vegan Thanksgiving Menu

Delicious, savory and satisfying vegan Thanksgiving recipes that everyone will devour—from cornbread stuffing to pumpkin pie.
Vegan Scalloped Potatoes

Vegan Scalloped Potatoes
These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)—vegan comfort food at its best.
Vegan Mushroom Gravy

Vegan Mushroom Gravy
How to Make Vegan Pumpkin Pie

How to Make Vegan Pumpkin Pie
Vegan Substitutes for Baking

Vegan Substitutes for Baking
Oven-Roasted Squash with Garlic & Parsley

Oven-Roasted Squash with Garlic & Parsley
Rating: Unrated
6

Carob Molasses Cake (Sfouf b' Debs)

Rating: 4 stars
2

With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.

All Vegan Thanksgiving Recipes

Cranberry-Almond Granola Bars

There are plenty of granola bar options at the grocery store, but they're also easy (and often healthier) to make at home. Feel free to vary the add-ins to your taste, swapping 2 cups of any combination of small (or chopped) dried fruit, nuts, seeds and/or chocolate chips for the dried cranberries and nuts in this version. We tested several sticky sweeteners, including maple syrup and honey, but found brown rice syrup held the bars together the best.
By Breana Killeen

Cinnamon Baked Pumpkin

Baked pumpkin is a fun twist on tradition. A sprinkle of cinnamon is a delicious nod to the usual pie and transforms the squash into an enchanting side dish recipe.
By Diabetic Living Magazine

Fresh Apple Squares

Rating: 3.5 stars
4
One batch of dough does double duty as both the crust and streusel topping to make one of the easiest desserts around.
By EatingWell Test Kitchen

Slow-Cooker Curried Butternut Squash Soup

Rating: 4.5 stars
4
Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
By Carolyn Casner

Ruby-Red Grapefruit Cocktail

This gorgeous sparkling grapefruit cocktail recipe combines gin, Campari, fresh grapefruit juice and seltzer. The touch of Campari enhances its beautiful red color, but if you prefer a less bitter drink, omit it.
By EatingWell Test Kitchen

Tangerine Bourbon Sidecars

A fresh twist on a classic cocktail, this quick drink recipe uses sweet tangerine juice to balance the tang of bourbon.
By Laraine Perri

Balsamic Roasted Carrots

Rating: 5 stars
1
Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties.
By Marianne Williams

Wilted Kale with Warm Shallot Dressing

Rating: 5 stars
2
Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy--it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.
By Summer Miller

Vegan Scalloped Potatoes

Rating: 5 stars
1
These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you're cooking for dairy-free or vegan diets.
By Hilary Meyer

Vegan Butternut Squash Soup

Rating: 4.5 stars
2
Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.
By Carolyn Casner

Garlic Mashed Cauliflower

Whir cauliflower into a creamy low-carb substitute for mashed potatoes. This easy recipe gets a kick of flavor from garlic-infused olive oil, making it a dairy-free (and vegan) vegetable side dish.
By Carolyn Casner

Cranberry-Orange Punch

This gorgeous fruity punch is perfect for any party--serve it on its own for a fun mocktail that will please kids and adults alike. Or, set out optional alcoholic mix-ins, like tequila and/or vodka, for a mix-your-own cocktail station.
By Melissa Fallon

Curried Cashews

Rating: 3.5 stars
4
These curried cashews are impossibly addictive--every time we made them in the Test Kitchen they disappeared in a flash. If you use salted cashews, omit the added salt.
By EatingWell Test Kitchen

Roasted Vegetable Tabbouleh

Rating: 5 stars
1
This classic vegetarian salad is loaded with vegetables, bulgur and chickpeas. Our suggested serving size is 1 1/2 cups, but feel free to cut that in half to serve more people or to make the dish last longer.
By Diabetic Living Magazine

Marinated Olives with Lemon, Thyme & Rosemary

Rating: 5 stars
1
Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.
By EatingWell Test Kitchen

Coconut-Dark Chocolate Truffles

Rating: 3.75 stars
4
Coconut macaroons meet dark chocolate truffles in these little treats. Inside the snap of the dark chocolate shell lies the tender coconut-cocoa filling: a mix of naturally sweet dates, cocoa and coconut flour. Coconut flour is a healthy way to add decadent coconut flavor to this coconut-dark chocolate truffle recipe and other baked goods. It packs a whopping 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Look for coconut flour near other gluten-free flours.
By Katie Webster

Mimosas with Juice Ice Cubes

Take your mimosas to the next level with this fun hack! Make freeze juice in ice cube trays for a pretty and frosty way to add a splash of juice to your Champagne while keeping it cold.
By Stephanie Olson

Vegan French-Fried Onions

Oven-frying lightly battered onion slices produces the kind of crispy onion rings we all love, but with less fat and fewer calories. Plus, we use almond milk to make this crispy onion topping dairy-free and vegan--perfect for topping a vegan green bean casserole!
By Hilary Meyer

Garlicky Green Beans

Rating: 4.5 stars
6
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
By EatingWell Test Kitchen

Puerto Rican Sofrito

Sofrito is a flavorful cooking base for all sorts of dishes. It has countless variations throughout Latin America and the Caribbean. This Puerto Rican sofrito contains tomatoes, onions, garlic, bell pepper and cilantro. Make a batch to use for flavoring rice, stews and much more. Try it in Mofongo Dressing for Thanksgiving (see Associated Recipes).
By Illyanna Maisonet

Warm Red Cabbage Salad

Rating: 4.78 stars
5
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.
By EatingWell Test Kitchen

Garlic & White Bean Dip

Rating: 4.88 stars
3
For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudités, a topping for bruschetta or even as a spread for a sandwich.
By Katie Webster

Apple Crisp with Cranberries

Rating: 5 stars
1
Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We've done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won't get from fresh alone.
By Theresa Farthing

Vegan Cheesecake

This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.
By Breana Killeen
Load More
Advertisement
© Copyright . All rights reserved. Printed from https://www.eatingwell.com