Roast turkey, buttery mashed potatoes, creamed greens, and eggy desserts are all staples at Thanksgiving. So what does a vegan Thanksgiving look like? Whether you follow this diet yourself, are hosting someone who does, or just want to change it up this year, we’ve got you covered.
Here are 32 of our favorite vegan recipes that would make any Thanksgiving table more delicious.
This vegan dip gets its gorgeous color from red bell peppers and creamy consistency from cauliflower. Serve with lots of raw vegetables and seedy crackers.
Plan ahead: This custardy eggplant spread is even better after it marinates in the fridge for a day or two.
Skip the honey and swap in maple syrup instead. Serve alongside a vegan ricotta, drizzled with olive oil, and crudités.
Caesar dressing has Parmesan cheese, anchovies, and egg yolks, so how do you make it vegan? Cashews, kelp, white miso, and nutritional yeast.
Ranch was made with buttermilk in mind, but it turns out, cashew cream does the job just as well—especially when lots of herbs (like parsley, chives, and dill) are involved.
This miso dressing is equal parts zingy and nutty, thanks to ginger and sesame oil. We bet it would be great drizzled over roasted squash, too.
Sweet potatoes, radicchio, and dried dates get treated to a maple–peanut butter dressing. Lovely as a side or main dish.
Carrots, shaved into ribbons with a vegetable, are like autumn’s answer to zoodles. Here, they turn into a bright-eyed salad with charred pineapple and a cumin dressing.
Vegetable gratins are all about the cheese and cream. This just-as-creamy vegan version uses plant-based milk, nutritional yeast, and almonds instead.
Endives get roasted until fork-tender and varnished, then drizzled in a big-personality walnut vinaigrette.
Tahini, Dijon mustard, maple syrup, soy sauce. There, you just memorized the ingredient list. Pour on literally any roasted vegetable.
Steamed broccoli may sound less compelling than roasted broccoli, but that’s just because you have yet to top it with this caper-raisin vinaigrette.
Turmeric gives roasted cauliflower a buttery-yellow color. Psst: This pistachio-date gremolata would be great with roasted squash, too.
Follow this formula toward your new favorite carrot soup. Or feel free to swap out the carrots and call in parsnips.
Vegan cream of mushroom? It’s possible, thanks to coconut milk. Try an assortment of mushroom varieties for more umami.
“While the soup comes out very creamy, it is actually vegan,” writes Sara Jenkins. “By adding a small amount of potato to the base, the soup becomes perfectly lush, with a velvet-like softness post purée.”
Pumpkin doesn’t need to turn into pie (though we have a vegan recipe for that, too, see below). Here, it stars in a hearty bean soup with lots of ruffly kale.
Just like the original, a vegan mac and cheese should be creamy in texture and cheesy in flavor. Vegan recipe developer Gena Hamshaw achieves this with homemade cashew cream, canned beans, and lots of nutritional yeast.
Arugula, scallions, chives, and cashews yield a remarkably creamy pesto—perfect for baked potatoes, spaghetti, and more.
Don’t let the long ingredient list deter you. These baked sweet potatoes are bold-flavored enough to serve as a main course.
Cornbread without the buttermilk? No problem. Souring soy milk with apple cider vinegar creates a strikingly similar effect.
Choose your own adventure: These tender, fluffy sweet potato biscuits can be made either savory or sweet.
Baked beans may not sound like a main course, but using oversized gigante beans makes them feel extra special. And, yes, the coleslaw is made with a homemade vegan mayo.
For the fullest flavor, use the best vegetable broth you can get your hands on. Caramelized onions or sautéed mushrooms would make great mix-ins.
Instead of butter, this vegan streusel topping uses coconut oil instead. Use refined coconut oil if you don’t want the coconutty flavor.
Coconut oil does it again! This time, in a butter-free, flaky-as-heck pie crust. Fill with your favorite filling or crumble on top of a plant-based ice cream.
Thanksgiving breakfast? Yes, please. The filling calls for pecans and raisins, but feel free to swap in your favorite nut and dried fruit.
Cashew cream subs in for eggs and cream in this new-classic pumpkin pie. Even better topped with whipped coconut cream.
Classic pecan pie only uses pecans in the filling—but this overachieving recipe uses them in the crust, too.
No, that 1 tablespoon ground ginger in the ingredient list isn’t a mistake. It’s what makes these chocolatey cookies so spicy and good.
If a slice of pie sounds like too much toward the end of your Thanksgiving feast, serve these itty-bitty chocolate chip cookies instead.
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