40 Vegan Thanksgiving Dinner Ideas For Last Minute Shoppers
These 40 Vegan Thanksgiving Dinner Ideas will look perfect on your Thanksgiving table because they’re some of the best vegan thanksgiving recipes around. From cranberry sauce, green beans and mushroom gravy to vegan wellington, vegan turkey, vegan roast and vegan pumpkin pie, this last minute vegan Thanksgiving menu is the best part of the holiday season you’re family and friends will adore.
Hello vegan friends. I’m late. With shopping. With cooking for the holiday. It’s an Aries thing I’m told. But better late then never. old, I finally put together the most amazing vegan Thanksgiving roundup featuring vegan recipes from across the globe. Late shoppers, you’re not alone!
If you’re following a plant-based diet, then your Thanksgiving meal must be full of your favorite vegan Thanksgiving recipes. So make your last minute trip to the grocery store and try these amazing flavors of Thanksgiving that blow the traditional turkey menu out of the water.
Festive Cocktails
A Thanksgiving feast starts with a festive cocktail. Start with a mimosa for breakfast and finish with your favorite cocktail recipe that pairs perfectly with one of these amazing festive vegan dinner ideas. Not what you want? Check out my all my beverage recipes here.
This delicious apple cider mimosa is like a party in a glass with crispy bubbly champagne and sparkling apple cider. The perfect fall brunch cocktail.
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This Gin Spritz recipe is the perfect aromatic gin cocktail. It starts with brewed black tea that's simmered in warming spices. Once at room temperature, shake the spiced orange black tea with gin, mounds of ice, and freshly squeezed citrus. Then pour into your favorite cocktail glass and top with sparkling win
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The New York Sour is an upgrade from a classic whiskey sour and this one's made with a festive fall twist featuring bourbon whiskey, cranberry-infused red wine, lemon juice and aquafaba instead of egg white, which yields a gorgeous frothy head. It's delicious and festive, infused with cranberries and red wine.
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Celebrate the holiday season with these Spiced Cranberry Spritzers with Blood Oranges and Candied Rosemary. A marriage of homemade cranberry jam, spicy ginger beer and sparkling, non-alcoholic Rosé makes this a flavorful, festive mocktail that’s easy to make and refreshingly delicious.
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Vegan Starters
Lead up to the main course with one of my favorite vegan soup recipes. From Instant Pot Butternut Squash soup to vegan Cream of Mushroom. Check out more vegan soup recipes here.
This Instant Pot Butternut Squash Soup is cooked in the pressure cooker, is quick and easy and made with roasted butternut squash, Granny Smith apples, and a mélange of healthy vegetables and spices. It just may be the best homemade squash soup recipe you'll ever taste. So creamy, this roasted butternut squash soup brings the best of fall flavors to your table in less than 30 minutes.
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Full of fresh herbs and savory mushrooms, this creamy Wild Rice Mushroom Soup is made in a Dutch Oven (or one pot) in just under 30 minutes. Vegan and gluten-free.
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You're going to love this warm and comforting vegan tomato soup! It's easy to make using simple ingredients you probably already have on hand. A must-make for a chilly winter night.
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Welcome to autumn in a bowl. This pumpkin curry soup is delicious and vibrant. Just the creamy fall soup recipe everyone needs.
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This Vegan Cream of Mushroom Soup is loaded with fresh Portobello mushrooms, non-dairy milk and crunchy macadamia nuts. Super yummy starter for your Thanksgiving meal.
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Vegan Sides
What’s your favorite vegan side? Mine has got to be vegan stuffing. Whether you choose sweet potato casserole, vegan pumpkin mac and cheese or dairy-free mashed potatoes, this roundup has you covered. See more sides here!
These Gochujang Carrots are maple roasted, then drizzled with a sweet, spicy Korean-inspired sauce and a cilantro scallion salsa Verde for an unusual twist on traditional roasted carrots.
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This easy Air Fryer Brussel Sprouts recipe requires 8 ingredients and takes only 15 minutes to prepare. Tossed with balsamic vinegar, maple syrup and a blend of seasonings, air-fried to crispy perfection, then topped with beads of pomegranate and a sprinkle of coconut, this is a healthy, low calorie, low fat vegetable side dish that pairs well with just about anything.
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Roasted Sweet Potatoes and Brussel Sprouts make the perfect side dish for the holiday season or any weeknight dinner. Exploding with robust flavor from roasted veggies, fresh herbs and savory seasonings, there's nothing better than a delicious side dish with delicious flavor.
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Vegan Cranberry Sauce: no holiday table is complete without it. My healthy vegan cranberry sauce recipe uses no refined sugars and is made with just a few simple ingredients that you probably have on hand. The perfect balance between sweet and tart and so much better than the grocery store canned stuff!
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These dairy-free mashed potatoes are fluffy and creamy, requiring only 3 ingredients and 15 minutes to make. Perfect for any time of year you want a quick, one pot mashed potatoes recipe without a lot of fuss. Non-dairy, vegan and gluten-free with many variations included.
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This roasted cauliflower mashed potatoes recipe is loaded with heirloom garlic and fresh herbs, takes less than 15 minutes to prepare and is non-dairy, vegan, low-fat, low calorie, and gluten-free.
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Ooohh, vegan stuffing never tasted so good! Made with vegan croissants, tasty herbs, caramelized onions, wild mushrooms and gooey vegan cheese, take your stuffing from bland to bold in a matter of minutes with this super easy vegan stuffing recipe.
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Vegan Cranberry and Apple Stuffing combines celery, carrots, and onions sautéed in vegan butter with fragrant seasonal herbs and apples, creating a savory and colorful side dish.
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Easy, comforting, & Healthy Vegan Stuffing with Tofu Sausage is perfect for gatherings with family and friends! This traditional style stuffing is free of eggs, butter and oil for a more wholesome option in your holiday spread.
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The Best Gluten-Free Vegan Stuffing! Thanksgiving isn't complete without this essential side dish! This award-winning gluten-free stuffing recipe is so easy to make, eggless, allergy-free, and will impress all your holiday guests (even the biggest gluten-eaters!)
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Fresh oven roasted green beans are super crisp, tender, and delicious. One of the most delicious green bean recipes ever that is perfectly seasoned and cooked to perfection.
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No holiday meal should be without a delicious, creamy plant-based gravy. Umami loaded gravy from mushrooms and an optional addition of tahini for a depth of flavor that can't be beat.
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This easy Vegan Focaccia recipe will revolutionize your bread-making. Easy to make and no kneading required, this homemade focaccia bread is topped with red onion and asparagus and one you absolutely have to try.
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This Vegan Biscuits Recipe is made with simple ingredients that you're likely to already have on hand, These yummy, flakey buttermilk biscuits are crunchy on the outside and fluffy on the inside and are just about the best vegan biscuits you'll ever have!
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Vegan Mains
Ooh la la, aren’t you so excited for the big day? It’s going to be difficult to choose which main dish you’re going to serve. How about my Stuffed Butternut Squash with wild rice stuffing? Or a vegan roast turkey drizzled with easy vegan gravy? One of your favorite options will hopefully be below, but you can check out more mains here.
A Vegan Mushroom Wellington stuffed with savory sweet potatoes, caramelized onion and fresh springs of rosemary. A fantastic vegan spin on a traditional favorite.
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Stuffed Butternut Squash , filled with a savory wild rice stuffing made from fresh herbs, meaty mushrooms and crisp apples, is a hearty main dish or holiday side that's perfect for your festive fall table.
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Nothing says quintessential comfort like this Savory Vegan Lentil Loaf with Maple Balsamic Glaze. Made with sauteed vegetables, lentils and a medley of spices, this best vegan loaf recipe is also whole food plant based (WFPB) and gluten-free. Perfect for holidays or any day you’re looking for a simple, wholesome meal.
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Butternut Squash Spaghetti, made with traditional noodles and a velvety sauce, is a great way to celebrate fall or any time of year you need some good ol' fashioned comfort food
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This creamy Pumpkin Mushroom Risotto recipe is choc full of fresh herbs, seasonal spices and savory mushrooms for a pumpkin risotto recipe that'll knock traditional risotto out of the park.
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A savory Vegan Sweet Potato Galette with caramelized shallots, vegan feta cheese and pepita gremolata.
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Introducing your new favorite pasta for pumpkin season. This vegan pumpkin pasta bake is bathed in a rich, creamy pumpkin sauce with a cheesy flavor that tastes just like actual cheese.
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So pretty, I'd almost hate to eat them! These maple roasted cabbage steaks are incredibly flavorful and an impressive holiday main dish.
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Smoky, sweet, and satisfying yet healthy, this Vegan Ham is the perfect holiday centerpiece or family dinner. It’s moist, packed with flavor, has a great meaty texture and is also great for meal prep or leftovers (hello, sandwiches!).
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Decadent yet healthy, this home cooked Seitan Turkey is moist, packed with flavor, and has an awesome meaty texture. This vegan turkey recipe is perfect for a holiday centerpiece, easy meal prep, or even just a nice main dish for a family dinner.
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This no-cook vegan beetroot tartare is a healthy plant-based twist on the classic beef steak tartare. Quick, gourmet, bursting with flavor, and made with wholesome ingredients!
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Hearty and comforting, Lentil Meatloaf Muffins are perfect for both holidays and weeknight dinners. Made in a muffin pan, they cook faster than most vegan meatloaf recipes and are perfectly sized.
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Vegan Desserts
No holiday table is complete without dessert and I have a couple Thanksgiving desserts that you’re going to love. From pumpkin cheesecake to basic pumpkin pie, desserts are a great way to finish up a meal, especially when they have so much flavor.
Cranberry Pie, made with fresh cranberries and a lattice top crust is the perfect easy holiday dessert to whip up using only 6 ingredients. Naturally vegan for the holiday season or any time of year.
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These Vegan Pumpkin Cupcakes are topped with the most decadent cream cheese frosting, taste just like pumpkin pie, and take about 30 minutes to prepare. Delicious and filled with dietary fiber and other nutrients.
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This vegan cranberry pie has a tart cranberry curd filling with fresh citrus, and a flaky buttery pastry. It's entirely eggless and dairy-free and can be prepped ahead of time.
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Last but not least, an "almost" classic vegan pumpkin pie except that it's made eggless and dairy free. A simple and delicious recipe with many ingredients you may already have on hand.
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This incredibly creamy vegan pumpkin cheesecake features a brown butter spiced pumpkin cream cheese filling and no-bake biscoff cookie crust topped with lotus cream and easy pumpkin truffles. It is the ultimate autumn cheesecake full of cozy fall flavors and colors!
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These amazing vegan Thanksgiving recipes will wow your vegan guests and your non-vegan guests alike. Enjoy and Happy Thanksgiving!
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Stuffed Butternut Squash Recipe
Stuffed Butternut Squash , filled with a savory wild rice stuffing made from fresh herbs, meaty mushrooms and crisp apples, is a hearty main dish or holiday side that's perfect for your festive fall table.
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Servings: 4 servings
Calories: 287kcal
Ingredients
- 2 whole butternut squash halved, seeds removed, roasted
- 1 cup wild rice
- 1 3/4 cup vegetable broth
- 2 tbsp olive oil divided
- 1 tsp cumin
- 3 cloves garlic
- 1 cup celery finely chopped
- 1 medium onion finely chopped
- 1 cup mushrooms finely chopped
- 3/4 cup apple finely chopped
- 1/4 cup pecans chopped
- 2 tbsp fresh sage finely chopped
- 2 tbsp fresh thyme finely chopped
- 2 tbsp fresh rosemary finely chopped
- 1/4 cup kale finely chopped
- sea salt and pepper to taste
Toppings
- fresh cranberries or pomegranate seeds
- fresh herbs
Instructions
- BEFORE YOU BEGIN: start with a preheated oven at 400F/204C and a baking sheet lined with parchment paper. To soften the squash and make it easier to cut, pierce each whole butternut squash twice with a sharp knife. Stick in your microwave, one squash at a time, for 4 minutes, allowing each squash to rest for a few minutes in your microwave before removing. Make your wild rice in a rice cooker or on your stovetop following manufacturers instructions.
- Cut each squash in half, lengthwise and scrape out the seeds with a spoon.
- If you want more space for stuffing, scrape out additional flesh as above. Place on a lined baking sheet. Brush with olive oil and sprinkle with sea salt. Turn so squash is face down and stick in the oven for 15 minutes. Turn over and roast face up another 10-15 minutes or until fork tender. In the meantime make the stuffing.
- Heat olive oil for 1 minute over medium high heat. Add minced garlic, finely chopped onion, celery, kale, fresh herbs and seasonings to the skillet.
- Give all the veggies a good stir and cook until onions are translucent.
- Add in mushrooms, chopped pecans and apple and cook on medium heat for 2-3 minutes.
- Finally, add in wild rice and stir until all ingredients are well incorporated. Remove butternut squash from oven and stuff each cavity with a generous portion of wild rice stuffing. Top with fresh cranberries and chopped herbs.
Notes
- Nutrition information is an estimate.
- If You Don’t Like Mushrooms – add plant based spicy sausage, vegan ground beef (like in my Vegan Shepherd’s Pie), or cooked quinoa instead.
- Fire it Up – add a little bit of red pepper flakes to give it a little heat.
- That’s Italian – make it Italian inspired by adding Italian seasoning and vegan Parmesan cheese.
- Increase Your Protein and Fiber – with chickpeas or black beans, like in my Vegan Enchilada Casserole.
- To Store – store in your refrigerator in an airtight container for up to 5 days.
- To Freeze – freeze fully assembled stuffed squash in an airtight container or wrap tightly in foil for up to 3 months.
- To Reheat – bake from frozen at 350°F (175°C) for about 45–50 minutes or until fully warmed through.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 27mg | Potassium: 434mg | Fiber: 6g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg
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