Just a few years ago, a vegan Thanksgiving was unheard of. Now, vegan meals and sides are becoming integral parts of the holiday feast!
Here, we’re sharing some of our tried and true vegan thanksgiving meal ideas. If you’re ever invited to join your friends or family’s dinner, you’ll know exactly what to bring. They might find these dishes so good that they’ll even ask for the recipe.
Speaking of vegan thanksgiving recipes, let’s get into them!
Plan Your Vegan Thanksgiving Dinners With These Recipes
What’s Thanksgiving without good gravy? This savoury gravy goes well with a lot of Thanksgiving staples. So good, you’ll want to dip your bread into it!
Serves: 8 l Prep Time: 10 minutes l Cook Time: 20 minutes
- 3 tbsp vegan butter
- 1 finely diced small white onion
- 1 pound of thinly sliced mushrooms
- 2 crushed garlic cloves
- 3 tbsp all-purpose flour
- ½ tbsp rosemary or thyme
- ¼ cup white wine
- 3 cups of veggie broth or stock
- Salt and pepper for seasoning
- Fry the onion and the garlic with the butter on a large pan set to medium heat for 3 minutes
- Add mushrooms, sprinkle in rosemary, and saute until cooked
- Add in flour and let that incorporate for a minute
- Deglaze the pan using the white wine and stock
- Allow the gravy to simmer and leave it until it reaches the desired consistency, adding in salt and pepper to taste
A generous harvest of mushrooms can also inspire you to enjoy a Mushroom Risotto Entree!
Thanksgiving reminds us of a bountiful harvest - like this salad! You’ll get fall flavours that all work well together to start your meal off the right way!
Serves: 4 l Prep Time: 20 minutes l Cook Time: 45 minutes
- 1/2 bunch of Italian parsley
- 1 large bunch of green kale
- 1 cup of brown rice
- 2 tsp of Italian seasoning
- 3 tbsp of dried black currant or cranberries
- ¼ cup of extra virgin olive oil
- Optional garnish of sliced almonds
- Cook your rice and de-stem your parsley
- Loosely chop the parsley into medium-fine pieces and set aside in a large bowl
- Tightly roll up de-veined kale leaves and chop kale into quarter-inch pieces, aiming for evenly shredded pieces. Add the kale to the large bowl with the parsley
- Rehydrate your dried black currants using hot water in a small bowl. Do not leave the currants in the water for too long because they will get too soggy
- Add your black currants to the parsley and kale
- In a small bowl, combine well the olive oil, Italian seasoning, and salt
- Fluff your cooked rice and add it to the large bowl with the other ingredients and make sure all ingredients are fully incorporated.
- Add the olive oil dressing and mix that in well
- Garnish with the optional sliced almonds
Couscous Salad with Avocado Almond Crust
An earthy, fresh salad like this can set the tone for your vegan Thanksgiving dinner! This is a different salad with taste and texture to boot.
Serves: 2 l Prep Time: 15 minutes l Cook Time: 15 minutes
- 120g couscous
- 60g arugula
- 180 g cherry tomatoes
- 1 avocado
- 1 tbsp crushed almonds
- 3 tbsp white wine vinegar
- 6 tbsp vegetable broth
- 1 tbsp maple syrup
- 1 tsp avocado oil
- 1 tbsp olive oil
- Salt and pepper
- Cook your Couscous according to package instructions
- Clean the arugula and cut in the middle
- Cut the washed tomatoes into quarters
- Season the surfaces of your halved avocados with salt and pepper
- Place some almonds on a plate and press your avocado halves down on it, flesh side down
- Fry the same avocado halves on a heated pan with the avocado oil for around 5 minutes
- Mix the vinegar, vegetable broth, maple syrup, and olive oil together, adding salt and pepper to taste
- Place the couscous in a bowl and add the arugula and the tomatoes
- Pour the dressing over it and mix well
- Serve the almond-avocado halves together with the couscous salad!
If avocados are in season, a dish like this Buffalo Cauliflower Bowl will always be a good idea.
When going over vegan Thanksgiving meal ideas, consider this super easy recipe!
Serves: 2 l Prep Time: 5 minutes l Cook Time: 10 to 15 minutes
- 1 14-ounce can of rinsed and drained lentils
- ¼ cup chopped red onion
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- ¼ cup chopped carrots
- ¼ cup chopped cucumber
- The juice of 2 limes or lemons
- 2 tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp sea salt
- Black pepper to taste
- Mix all the ingredients in a large bowl. Serve immediately and enjoy!
Accidentally picked up too many lentils? Make yourself something tasty like this Macro Bowl Salad!
Roasted Carrot Ginger Soup
Savoury soup with a tiny kick of ginger, you can make this starter with ingredients you may already have while planning your vegan Thanksgiving dinner!
Serves: 5 l Prep Time: 10 minutes l Cook Time: 35 minutes
- 4 chopped carrots
- 2 chopped sweet potatoes
- 2 small, finely chopped onions
- 4 cloves of finely chopped garlic
- 2 inches of finely chopped, fresh ginger
- 4 tbsp smooth peanut butter
- 1 tbsp extra virgin olive oil
- 1.5 litres veggie stock
- 1 tablespoon of soy sauce
- Salt and black pepper to taste
- 5 tablespoons of sunflower seeds
- 1 teaspoon of chilli powder (optional)
- Add chopped sweet potatoes and carrots into a pan
- Pour hot vegetable stock over them and bring it to a boil
- Simmer veggie stock on low heat for around 8 minutes or until the sweet potatoes and carrots start to soften. You’re aiming to soften them, not cook them.
- Fry the onions in a pan using the olive oil
- Once onions start to caramelise and turn light brown, add the garlic and ginger
- Once the garlic starts to brown, take it off the heat
- Add the onion, garlic and ginger to the pot and add in the peanut butter
- Bring this mixture to a boil for 2 minutes or until the vegetables become soft
- Cool the soup for 15 minutes until the pan is cool enough to touch
- Using a hand-held blender, blend the soup until it becomes consistently smooth
- Sprinkle optional chilli powder over the soup and stir it in
- Toast your sunflower seeds on a pan with some olive oil
- Once the seeds turn brown, drizzle some soy sauce over them and continue toasting until all the liquid has evaporated and coated the seeds
- Put the soup back on the heat until it is piping hot
- Sprinkle some toasted seeds on top and serve
Roasted Butternut Squash Soup
Rustic and delicious, this iconic soup is definitely a must for Thanksgiving! It’s one recipe that we’re truly crazy about.
Serves: 6 l Prep Time: 15 minutes l Cook Time: 40 minutes
- 1 whole, peeled and cubed butternut squash
- 3 roughly chopped red peppers
- 1 roughly chopped, medium-sized onion
- 5 garlic cloves (peeled and left whole or slightly crushed)
- 2 tsp of olive oil
- 2 tsp of maple syrup
- ¼ tsp sea salt
- ¼ tsp black pepper
- 400ml vegetable stock
- 1 tin of coconut milk
- ¼ tsp ground cinnamon
- 1 tsp grated fresh ginger
- 1 pinch of ground nutmeg (optional)
- Preheat the oven to 200℃ and line a large baking tray with baking parchment
- Add your butternut squash, peppers, onions, and garlic to the tray. Drizzle oil, maple syrup, sea salt, and black pepper over them and give them a toss so all ingredients incorporate well
- Bake the veggies for around 30-35 minutes or until the butternut squash is tender, making sure they don’t burn
- Once your veggies are done, transfer them to a large saucepan
- Add the vegetable stock, coconut milk, cinnamon, ginger, and nutmeg to the pot, making to stir thoroughly at medium heat for around 15 minutes
- Using either a hand blender or a food processor, blend this soup mixture until you get a smooth consistency
- Add salt and pepper to taste and serve
Already got the soup? Pair that with some rustic greens like this Falafel Salad!
Complete your feast with a side of veg. This roasted broccoli dish is one that’s easy to love and takes almost no time to make!
Serves: 3 to 4 l Prep Time: 5 minutes l Cook Time: 20 minutes
- 2 heads of broccoli
- Olive oil
- Sea salt
- Black pepper
- 1 lemon (optional)
- Chilli pepper flakes (optional)
- Preheat your oven to 220℃
- Cut your broccoli into small, uniform pieces so they cook evenly
- Wash and thoroughly dry your broccoli heads
- Line a roasting pan with parchment paper and evenly distribute broccoli pieces
- Drizzle them with cooking oil and season with salt and pepper
- Pop the pan in the oven and let the broccoli roast for about 20 minutes or until the veg’s edges are browned
- Once out of the oven, add the optional ingredients
- Serve and enjoy!
Have some leftover broc? Get inspiration from this Ginger Beefless Bowl!
Mac and Cheese
A tasty dish that’s a true southern favourite, mac and cheese is a star even on Thanksgiving!
Serves: 1 l Prep Time: 30 minutes
- 450 g of dried pasta (elbow macaroni)
- 2 cups peeled and chopped potatoes
- 1 cup peeled and chopped carrots
- 1/3 cup extra virgin olive oil
- 1/2 cup unsweetened plant milk of your choice
- 8 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Soften your potatoes and carrots by boiling or steaming them for about 20 minutes
- While both are cooking, prepare pasta according to the package instructions
- Drain and set aside cooked pasta
- Place all ingredients on the list in a blender, apart from the pasta. Blend that until smooth - this is your vegan cheese
- In a large pot, mix in cooked pasta and vegan cheese mixture. Once it’s hot, serve and enjoy!
Not enough ingredients at home? Get this Plant-based Mac and Cheese instead and save yourself the time!
There’s always room for dessert! For an easy and delicious one, consider making this recipe. You’ll only need a few minutes of prep work to make it!
Serves: 6 l Prep Time: 15 minutes l Cook Time: 20 to 30 minutes
- 5 ripe or 16-ounce can peaches
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- ½ cup whole oats
- ½ cup almond or wheat flour
- ⅓ cup brown sugar
- ¼ cup crushed walnuts
- 1 tsp cinnamon
- ½ teaspoon salt
- ¼ cup firm coconut oil
- Preheat the oven to 200°C and grease your cobbler with coconut oil
- Cut your tinned or ripe peaches into slices, remembering to remove the pits
- Add slices into a bowl and mix in a tablespoon of brown sugar and a teaspoon of vanilla extract
- Place the peaches into the greased cobbler
- In a separate bowl, combine oats, almond flour, brown sugar, crushed almonds, cinnamon, and salt
- Add in and mix the firm coconut oil into the bowl using your hands until you get a moist and crumbly texture
- Layer or spread the topping evenly on top of the peaches
- Bake in the oven for 20-30 minutes. You want soft peaches and a golden brown top layer
- Remove from the oven and let sit for at least 5 minutes before enjoying!
Stressed about making dessert? Try out Peanut Butter Chocolate Oat Bars as an alternative. You can even serve this ala mode!
Try Out Thanksgiving Vegan Recipes Now!
Thanksgiving is all about spending time with family and friends. We understand that not everyone can make their own meals or even have time to do so.
When the days are just too packed, you can always get your food here at XMeals - home of the best and tastiest plant-based meals!