As we quickly approach Thanksgiving, the rush for an amazing dinner menu has already begun. You want to show off your creative vegan skills to your family and loved ones, but where to begin? You can’t just serve potatoes and call it a day (technically, you can because we got a bunch of potato dishes, but that’s not the point). Thanksgiving dinner can be way more fun than just potatoes.
We’ve scoured and formulated a menu that will be a real crowd-pleaser for everyone, even that one uncle who thinks you can’t get enough protein on a plant-based diet. You’ll be the talk of the table with these beautiful dishes. Hearty, satisfying, and with the works but without the cruelty, we bring to you: A Very Vegan Thanksgiving From Start to Finish. From the appetizers to the desserts, make sure to leave room for seconds.
For those interested in eating more plant-based, we highly recommend downloading the Food Monster App – with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!
Also, don’t forget to check out our ultimate guide to plant-based recipes for Thanksgiving and our Vegan Thanksgiving Menu From Start to Finish from 2019!
Source: Sliceable Potato Cheese
This incredible, Sliceable Potato Cheese by Alicia Rokicka is the perfect thing to put on your sandwiches, to serve with crackers, or just eat on its own – it’s that tasty. It’s the perfect appetizer and it’s easy to share. The potatoes and carrots form the bulk of this cheese and they are blended smooth with a savory array of spices and then simmered with a bit of agar agar to give the cheese its firm texture.
The hero of this Warm Salad by Elsa Brobbey is harissa, a spicy and aromatic North African condiment that adds tanginess and warmth to dishes. Cauliflower and chickpeas are seasoned with caraway, then roasted together until caramelized and browned. Then, onions are sautéed with harissa paste, kale, then the roasted vegetables. It’s so simple but so good.
Gratitude: Plant-Based Thanksgiving Cookbook
No other holiday captures the spirit of home cooking the way Thanksgiving does. This is why you need the ultimate Thanksgiving cookbook, One Green Planet’s Gratitude: Plant-Based Recipes to Create your own Thanksgiving Tradition! In the cookbook, you’ll find our 100 most popular plant-based thanksgiving recipes like Soft Baked Pumpkin Doughnuts, Spiced Apple Cake with Cashew Frosting, Sweet Potato Chocolate Pudding with Nut Crumble Topping, Cinnamon Apple Hand Pies, and hearty entrees like Roast Root Vegetable Stack With Dukkah, Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil Stuffing, and Seitan Roast With Sausage and Pear Stuffing and Apple Cider Gravy and so much more!
Simple food doesn’t have to be boring and this Roasted Sweet Potato and Broccoli with Cheesy Sauce by Plant Tribe is proof. Tender sweet potatoes are stuffed with oven-roasted broccoli and then topped with a creamy “cheese” sauce that you won’t believe is dairy-free.
These Maple-Thyme Roasted Parsnips and Carrots by Lili Basic Capaccetti are so simple it’s genius! You have to try this combination, it works so well together and the vegetables get slightly sweet, crunchy, and just amazing! A savory and sweet dish that is perfect to pass around the table this holiday season.
Source: Garlic Parmesan Potatoes
These Garlic Parmesan Potatoes by Florian Nouh make just about the best side dish you could imagine. They are covered in a savory sauce that makes them extra crispy and incredibly delicious and then topped with some vegan parmesan to give them a little something extra.
In Elsa Brobbey‘s recipe, the warm and flavorful Turmeric Roasted Cauliflower, Chickpea, and Quinoa are mixed with a zesty turmeric dressing. Cauliflower and chickpea make a hearty and healthy pair and the added quinoa makes it a complete meal. Turmeric and the citrus flavors in the vinaigrette brighten the salad, making for a truly delightful combination.
Source: Herbed Cornbread Stuffing
The perfect marriage of two holiday classics: Cornbread and Stuffing by Rene Barker. The texture of the cornbread makes this dish delicious. The sweetness of the bread combined with the savory spices makes this dish a unique treat for everyone at the table.
These Balsamic BBQ Seitan and Tempeh Ribs by Rhea Parsons are indulgent, and delicious and will satisfy any BBQ cravings you may get. Serve them with some mashed potatoes and cole slaw or your favorite BBQ fixin’s. They make a great appetizer or entree.
Source: Lentil Cashew Loaf
This hearty Lentil Cashew Loaf by Katie Culpin and Josh Bailey is as tasty as it is simple – and it’s really simple. The lentils and cashews make a dense moist loaf while the sun-dried tomatoes accent the flavor perfectly. The loaf is finished with a savory glaze that puts this dish over the top.
Source: Skillet-Roasted Chili Carrots
These Skillet-Roasted Chili Carrots by Wicked Healthy have got it all going on – and they’re easy to make. After rubbing the carrots with sesame oil, they are tossed in a smoky, fiery blend of salt and spices and then seared in the hot skillet. In the end, these carrots are sweet, tender, and dangerously addictive.
Source: Super Simple Potato Curry
It takes about 5 minutes to prepare this Super Simple Potato Curry by Jennifer Harmon and then you just have to wait 20 minutes for it all to get hot and the potatoes to get soft. You cut the potatoes and then dump everything in a large saucepan and simmer. Not quite as simple as throwing a pizza in the oven, but pretty damn close. This recipe is also extremely cheap to make and can feed the masses. I would double the serving if you have more than 2 or 3 people as I guarantee they will go back for seconds.
Source: Pumpkin Cobbler
Don’t forget about desserts! We all love pumpkin pie, but branching out and exploring how pumpkin can be infused into other desserts is oh-so rewarding. This Pumpkin Cobbler by Gabrielle St. Claire has all the crispy, crumbly goodness of a classic cobbler with the soft, warming feel and taste of pumpkin. If you love no-fuss desserts that can be made with little prep and work, you need to try this recipe.
This Cinnamon Spice Spaghetti Squash Cake by Chrysta Hiser is a game-changer, folks! If you thought you had nothing left to do with squash, you haven’t tried this cake yet. The squash, once baked, is quite sublime and the only flavor that shines is the cinnamon and spices. It’s such a warming snack cake and is a pretty interesting way to use up some leftover squash.
Source: Maple Walnut Ice Cream
If you are getting tired of plain banana ‘nice’ cream, then this recipe is for you! The flavors of this Maple Walnut Ice Cream by Hannah Sunderani are rich, creamy, maple-sweet, and nutty. This ‘nice’ cream was made by blending homemade walnut milk, chilled coconut cream, and maple syrup.
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