10 Impressive Vegetarian and Vegan Thanksgiving Recipes

This Thanksgiving, bring creativity to the table with our collection of vegetarian and vegan recipes that are sure to impress everyone, regardless of their dietary preferences. From hearty mains to delightful sides and irresistible desserts, these dishes showcase the flavors and textures that make plant-based cooking truly special. Get ready to whip up a feast that’s not just friendly to veggies, but also packed with mouthwatering goodness!

Savory Stuffed Acorn Squash With Quinoa And Cranberries

Stuffed acorn squash is a delightful dish that brings warmth and comfort to any Thanksgiving table. The image showcases a beautifully roasted acorn squash, filled to the brim with a colorful mixture of quinoa, cranberries, and nuts. The vibrant colors of the ingredients pop against the golden squash, making it a feast for the eyes as well as the palate.

This recipe is not just visually appealing; it’s packed with flavor and nutrition. The nutty quinoa pairs perfectly with the sweet-tart cranberries, while the nuts add a satisfying crunch. Fresh herbs sprinkled on top enhance the dish, making it a standout centerpiece for your holiday meal.

Whether you're hosting a gathering or simply enjoying a cozy dinner at home, this stuffed acorn squash is sure to impress. It’s a fantastic option for both vegetarians and vegans, ensuring everyone at the table can enjoy a hearty and delicious meal.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cranberries (fresh or dried)
• 1/2 cup chopped nuts (such as walnuts or pecans)
• 1/4 cup chopped fresh parsley
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 400°F (200°C). Place the acorn squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30-40 minutes until tender.
2. While the squash is roasting, cook the quinoa. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
3. In a large bowl, combine the cooked quinoa, cranberries, chopped nuts, parsley, cinnamon, and additional salt and pepper to taste. Mix well.
4. Once the squash is done, remove it from the oven and fill each half with the quinoa mixture, packing it in gently.
5. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through.
6. Serve warm, garnished with extra parsley if desired.

Creamy Vegan Mushroom And Spinach Risotto

This creamy vegan mushroom and spinach risotto is a delightful dish that brings warmth and comfort to your Thanksgiving table. The rich flavors of mushrooms combined with the freshness of spinach create a perfect balance. Plus, it’s easy to make and sure to impress your guests!

The risotto is made with arborio rice, which gives it that creamy texture. Cooking it slowly while adding vegetable broth allows the rice to absorb all the flavors. You’ll love how the mushrooms add a savory depth, while the spinach adds a pop of color and nutrition.

To top it off, a sprinkle of nutritional yeast gives a cheesy flavor without any dairy. This dish is not just a side; it can easily be the star of your Thanksgiving feast!

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft.
2. Add the sliced mushrooms and cook until they are browned and tender.
3. Stir in the arborio rice, allowing it to toast for about 2 minutes.
4. Gradually add the vegetable broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more.
5. Once the rice is creamy and al dente, stir in the fresh spinach and nutritional yeast. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Maple Glazed Brussels Sprouts With Pecans

Maple glazed Brussels sprouts with pecans are a delightful addition to any Thanksgiving table. These little green gems are roasted to perfection, bringing out their natural sweetness. The maple syrup adds a rich, caramelized flavor, while the pecans provide a satisfying crunch. Together, they create a dish that is both simple and impressive.

Picture a bowl filled with vibrant Brussels sprouts, glistening under a drizzle of maple syrup. The nuts are scattered throughout, adding texture and depth. The warm autumn colors of the leaves and the cozy setting make this dish feel like a hug on a plate.

This recipe is not only easy to make but also a great way to showcase seasonal ingredients. Perfect for vegetarians and vegans, it’s a dish that everyone will enjoy. Plus, it’s a fantastic way to get those greens in during the holiday feast!

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup pecans, roughly chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. In the last 5 minutes of roasting, add the chopped pecans to the baking sheet.
5. Remove from the oven and drizzle with balsamic vinegar if using. Toss to combine and serve warm.

Vegan Sweet Potato Casserole With Marshmallow Topping

This Vegan Sweet Potato Casserole is a delightful dish that brings warmth and comfort to your Thanksgiving table. The image showcases a beautifully baked casserole, topped with perfectly toasted marshmallows. The vibrant orange of the sweet potatoes contrasts nicely with the white marshmallows, making it visually appealing.

Sweet potatoes are not just delicious; they are packed with nutrients. This casserole is a fantastic way to enjoy them, especially during the holiday season. The marshmallow topping adds a sweet finish that everyone will love. It’s a dish that impresses both vegans and non-vegans alike!

Making this casserole is straightforward. Start by baking the sweet potatoes until they are tender. Then, mash them with a bit of maple syrup, cinnamon, and a splash of plant-based milk for creaminess. Spread this mixture in a baking dish and top it with vegan marshmallows. Bake until the marshmallows are golden brown, and you’re ready to serve!

Ingredients

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup maple syrup
• 1/4 cup coconut milk or almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups vegan marshmallows

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Sweet Potatoes: In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.
3. Mash the Sweet Potatoes: Add maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes. Mash until smooth and creamy.
4. Transfer to Baking Dish: Spread the sweet potato mixture evenly in a greased baking dish.
5. Add Marshmallow Topping: Sprinkle the vegan marshmallows evenly over the sweet potato mixture.
6. Bake: Place the casserole in the preheated oven and bake for 30 minutes, or until the marshmallows are golden and toasted.
7. Serve: Remove from the oven and let cool slightly before serving. Enjoy warm.

Savory Vegan Mushroom Wellington

The Savory Vegan Mushroom Wellington is a stunning centerpiece for any Thanksgiving table. This dish features a flaky pastry crust enveloping a rich filling of mushrooms, herbs, and spices. The golden-brown exterior is inviting, while the inside reveals a hearty mixture that’s both satisfying and delicious.

Perfect for impressing guests, this Wellington is not just a feast for the eyes but also a treat for the taste buds. Pair it with your favorite sides, and you have a meal that everyone will love, whether they’re vegan or not!

Ingredients

• 1 sheet of puff pastry (thawed)
• 2 cups mushrooms (finely chopped)
• 1 cup spinach (chopped)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon thyme (dried)
• 1 teaspoon rosemary (dried)
• Salt and pepper to taste
• 1 tablespoon plant-based milk (for brushing)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
3. Add the chopped mushrooms, spinach, soy sauce, thyme, rosemary, salt, and pepper. Cook until the mixture is dry, about 5-7 minutes.
4. Roll out the puff pastry on a floured surface. Place the mushroom mixture in the center, shaping it into a log.
5. Fold the pastry over the filling, sealing the edges. Place seam-side down on a baking sheet.
6. Brush the top with plant-based milk for a golden finish.
7. Bake for 25-30 minutes, or until the pastry is golden brown.
8. Let it cool slightly before slicing and serving.

Vegan Cranberry Sauce With Orange Zest

This vegan cranberry sauce is a delightful twist on a classic holiday favorite. The vibrant red color of the cranberries pops against the rustic wooden backdrop, making it a beautiful addition to your Thanksgiving table. Topped with a bright twist of orange zest, it not only looks appealing but also adds a refreshing citrus flavor that complements the tartness of the cranberries.

Making this sauce is simple and requires just a few ingredients. It’s perfect for those who want to impress their guests without spending hours in the kitchen. Serve it alongside your main dishes, or use it as a spread on your favorite bread. It’s versatile, delicious, and sure to be a hit!

Ingredients

• 12 ounces fresh cranberries
• 1 cup orange juice
• 1/2 cup maple syrup
• 1 tablespoon orange zest
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions

1. Rinse the cranberries under cold water and remove any stems or bad berries.
2. In a medium saucepan, combine the cranberries, orange juice, maple syrup, cinnamon, and salt.
3. Bring the mixture to a boil over medium heat, then reduce to a simmer.
4. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
5. Remove from heat and stir in the orange zest.
6. Let the sauce cool before serving. It will thicken further as it cools.

Classic Vegan Green Bean Casserole

This Classic Vegan Green Bean Casserole is a delightful twist on a traditional favorite. It's creamy, crunchy, and packed with flavor, making it a perfect addition to your Thanksgiving table. The vibrant green beans are complemented by a rich mushroom sauce, topped with crispy fried onions for that satisfying crunch.

Not only is this dish easy to prepare, but it also caters to both vegans and non-vegans alike. The combination of fresh ingredients and simple steps ensures that everyone will enjoy this comforting side dish. Plus, it looks beautiful on the table, adding a pop of color to your feast.

Gather your ingredients and get ready to impress your guests with this classic recipe!

Ingredients

• 1 pound fresh green beans, trimmed
• 1 cup mushrooms, sliced
• 1 cup vegetable broth
• 1 cup coconut milk
• 1/4 cup all-purpose flour
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup crispy fried onions

Instructions

1. Preheat your oven to 350°F (175°C).
2. Blanch the green beans in boiling water for about 5 minutes, then drain and set aside.
3. In a skillet, sauté the mushrooms over medium heat until they are soft.
4. In a separate bowl, whisk together vegetable broth, coconut milk, flour, soy sauce, garlic powder, onion powder, salt, and pepper until smooth.
5. Add the sautéed mushrooms to the mixture and stir well.
6. Combine the green beans with the mushroom sauce in a baking dish, mixing until the beans are well coated.
7. Top with crispy fried onions.
8. Bake for 25-30 minutes until bubbly and golden brown.

Homemade Vegan Stuffing With Sage And Thyme

When it comes to Thanksgiving, stuffing is a must-have. This homemade vegan stuffing with sage and thyme is not only delicious but also packed with flavor. The image shows a beautiful bowl of stuffing, filled with golden-brown bread cubes, colorful veggies, and fresh herbs. The warm tones of the stuffing, combined with the autumn leaves and rustic setting, perfectly capture the spirit of the season.

This recipe is simple and uses ingredients you might already have in your kitchen. The combination of sage and thyme adds a fragrant touch that elevates the dish. Whether you're a vegan or just looking to try something new, this stuffing will impress everyone at your table.

Ready to make your own? Here’s how!

Ingredients

• 1 loaf of crusty bread, cubed
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1/4 cup vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
3. Add the minced garlic, sage, thyme, salt, and pepper. Cook for another minute until fragrant.
4. In a large bowl, combine the cubed bread, sautéed vegetables, and parsley. Pour in the vegetable broth and mix until the bread is evenly moistened.
5. Transfer the mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden brown.
6. Let it cool slightly before serving. Enjoy your homemade vegan stuffing!

Vegan Mashed Potatoes With Garlic And Olive Oil

Vegan mashed potatoes are a classic dish that everyone loves. This version is creamy, rich, and packed with flavor. The garlic and olive oil add a delightful twist that elevates this comfort food to a whole new level. Imagine fluffy potatoes, perfectly seasoned, and topped with a drizzle of olive oil. It’s a dish that will impress your guests and leave them asking for seconds.

The image showcases a bowl of these delicious mashed potatoes, garnished with fresh herbs. The golden olive oil glistens on top, inviting you to dig in. Surrounding the bowl are hints of the ingredients used, like fresh thyme, which adds a lovely aroma to the dish. This is the kind of side that pairs well with any main course, making it a perfect addition to your Thanksgiving table.

Ingredients

• 2 pounds of potatoes, peeled and cubed
• 4 cloves of garlic, minced
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Instructions

1. Boil the Potatoes: In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
2. Sauté the Garlic: While the potatoes are cooking, heat the olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 2 minutes until fragrant, being careful not to burn it.
3. Drain and Mash: Once the potatoes are tender, drain them and return them to the pot. Add the sautéed garlic and olive oil mixture.
4. Add Broth: Pour in the vegetable broth and mash the potatoes until smooth. Adjust the consistency by adding more broth if needed.
5. Season: Taste and season with salt and pepper. Mix well.
6. Serve: Transfer the mashed potatoes to a serving bowl, drizzle with extra olive oil, and garnish with fresh herbs.

Vegan Butternut Squash Soup With Coconut Milk

Vegan butternut squash soup is a warm and comforting dish perfect for Thanksgiving. The vibrant orange color of the soup is inviting, and it pairs beautifully with fresh herbs and a swirl of coconut milk. This soup is not just visually appealing; it’s packed with flavor and nutrients.

The image showcases a bowl of creamy butternut squash soup, garnished with a drizzle of coconut milk and fresh herbs. It’s served alongside slices of crusty bread, making it a delightful starter for any holiday meal. The combination of the soup's smooth texture and the crunchy bread creates a satisfying experience.

Making this soup is simple and requires just a few ingredients. You’ll love how the sweetness of the butternut squash blends with the richness of coconut milk, creating a delightful harmony of flavors. This dish is sure to impress your guests, whether they are vegan or not!

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)
• Crusty bread for serving

Instructions

1. Prepare the Squash: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the Squash: Stir in the cubed butternut squash, ginger, and cinnamon. Cook for about 5 minutes, allowing the flavors to meld.
3. Add Broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Blend the Soup: Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Add Coconut Milk: Stir in the coconut milk and season with salt and pepper. Heat gently before serving.
6. Serve: Ladle the soup into bowls, garnish with fresh herbs, and drizzle with extra coconut milk. Enjoy with slices of crusty bread!