These Vegan Thanksgiving Recipes Will Seriously Make Your Mouth Water

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Being vegan during the holiday season is rough. My sister has been vegan for the past few years, and honestly? We just give her a huge portobello mushroom on Thanksgiving. 

But those days are over. With TikTok trends, tofurky, and more, we’re giving you the vegan Thanksgiving of your dreams. No seriously — some of these mouth-watering recipes will star in your dreams tonight. 

So vegans, rejoice! It’s going to be a portobello-less Thanksgiving this year!


Main Courses

Vegan Turkey Roast

Thank you Nora Cooks for the recipe!

vegan thanksgiving turkey roast recipes



  • 15 oz. can chickpeas (drained and rinsed)

  • ¾ cup vegetable broth

  • 2 Tbsp olive oil 

  • ¼ cup nutritional yeast

  • 2 Tbsp low sodium soy sauce 

  • 1 tsp dried sage

  • ½ tsp dried thyme 

  • ¼ tsp dried rosemary 

  • 1 tsp onion powder

  • ½ tsp garlic powder

  • 1 + ½ cups vital wheat gluten

  • 3-4 cups additional broth


  • 4 Tbsp vegan butter

  • 1 Tbsp low sodium soy sauce


1. In a food processor or blender, add all the loaf ingredients, except the additional broth and vital wheat gluten. Blend or process until the mixture is smooth. 

2. Transfer the blended mixture to a large mixing bowl.

3. Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon. Use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface and transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf. 

4. Grab a large pot with a steamer basket. Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming. 

5. Cover, bring to a boil, then reduce the wheat so it’s simmering, but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through. 

6. Remove the pot from the heat and open the lid so the loaf can cool for a few minutes. 

7. To brown the outside, heat a large skillet over medium-high heat. Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides. 

8. Place on a cutting board or serving platter, sprinkle with herbs, and slice thinly. Serve immediately with vegan gravy and mashed potatoes.

Vegan Pot Pie with Puff Pastry

Thank you Clean Green Simple for the recipe!

vegan pot pie thanksgiving recipe


  • 1 frozen puff pastry (thawed)

  • ¼ cup vegan butter

  • ¼ cup all-purpose flour 

  • 4 garlic cloves 

  • 1 yellow or white onion (diced)

  • ½ cup baby bella mushrooms (sliced)

  • 3 cups frozen mixed vegetables

  • 1 + ½ cup vegetable 

  • 1 + ½ cups plain non-dairy milk

  • 1 Tbsp fresh thyme (chopped)

  • 1 Tbsp fresh sage (chopped)

  • 1 tsp salt 

  • ½ tsp ground black pepper

  • Fresh herbs


1. Preheat the oven to 400°F. In a large skillet, melt the butter and cook the onions and mushrooms until tender, about 5-7 minutes. Add the garlic, herbs, salt, and pepper, and then cook for another 30 seconds. 

2. Add the flour and mix until fully dissolved. The onions and mushrooms should be coated and creamy. 

3. Add the broth, non-dairy milk, and frozen vegetables. 

4. Simmer until thick, about 12-15 minutes, stirring constantly. If the mixture seems too thin, simmer for a few more minutes. If the mixture seems too thick, add a bit of broth or non-dairy milk. Keep in mind that the gravy will thicken as it cools. 

5. Transfer the vegetable-gravy mixture into the greased deep pie dish. 

6. Add the puff pastry dough on top of the vegetable filling. You can trim the dough to fit the circle pie dish. Press the edges of the dough with a fork and cut at least two slits into the top. 

7. Bake for 40-45 minutes, or until the puff pastry is golden brown and the filling is bubbling. Garnish with fresh herbs if you’d like. Let it cool slightly, then serve warm.

Vegan Shepherd’s Pie

Thank you Loving it Vegan for the recipe!

shepherds pie


Veggie Mince:

  • 1 medium onion

  • 1 Tbsp crushed garlic

  • 2 Tbsp olive oil 

  • 3 cups frozen soya mince

  • 5 cups Cremini mushrooms

  • 2 Tbsp soy sauce 

  • 1 Tbsp maple syrup 

  • 1 tsp dried basil

  • 1 tsp dried oregano 

  • ½ cup tomato paste

  • 2 cups frozen peas and carrots

Mashed Potatoes:

  • 4 large potatoes

  • 4 Tbsp vegan butter

  • ⅓ – ½ cup soy milk

  • Sea salt 

  • Ground black pepper


1. Peel and chop the potatoes and add them to a pot. Cover with water and bring them to a boil. Cook for around 20-25 minutes until the potatoes are soft and cooked. 

2. While the potatoes are cooking, start making your mince. 

3. Add the mushrooms to a food processor and process until they’re finely chopped. 

4. Add the onion and garlic to a pot with olive oil and sauté until the onions are softened. 

5. Add the soy mince or TVP and sauté with the onion and garlic until they’re soft and browned. If your soy mince is a bit chunky, then use your spatula while sautéing to break it up into small pieces. 

6. Add in the chopped mushrooms, soy sauce, maple syrup, basil, oregano, and tomato paste and mix.

7. Add the frozen peas and carrots and sauté with the veggie mince until the peas and carrots are slightly softened. 

8. When the potatoes are cooked, add in the vegan butter and soy milk and mash it up. Add the sea salt and black pepper to taste. 

9. Preheat the oven to 390°F. 

10. Add the veggie mince to a pie dish and smooth down. 

11. Add the mashed potatoes on top and smooth them down as the top layer. Use a fork to create ridges in the mashed potatoes. 

12. Dot with some vegan butter on top and sprinkle with black pepper. 

13. Place into the oven and bake for 30 minutes. In the last 5 minutes, switch over to grill for some extra browning on top.


Vegan Green Bean Casserole

Thank you Clean Green Simple for the recipe!

green bean casserole thanksgiving vegan recipe


Oven-Baked “Fried” Onions:

  • 1 medium yellow onion (thinly sliced)

  • 1 cup non-dairy milk 

  • ⅓ cup all-purpose flour

  • ½ tsp salt

  • ¼ tsp ground black pepper

  • 1 tsp garlic powder

  • Cooking spray

Green Bean Filling:

  • 1 pound green beans (trimmed and halved)

  • 6 Tbsp vegan butter

  • 3 garlic cloves (minced)

  • ½ medium yellow onion (diced) 

  • 4 Tbsp all-purpose flour 

  • 2 + ½ cups non-dairy milk

  • 8 ounces mushrooms (sliced)

  • 1 Tbsp soy sauce

  • Salt and pepper


1. To make the “fried” onions, preheat the oven to 400°F. Soak the sliced onions in vegan milk for 10-15 minutes, tossing occasionally. Drain and set aside the milk. 

2. In a separate bowl, combine the flour and spices. Toss a handful of onions in the flour until they’re coated. Transfer to a large baking sheet lined with parchment paper. Repeat with the remaining onions. 

3. Coat generously with cooking spray. Bake for 25-27 minutes, or until crispy, stirring once halfway. 

4. To make the green bean filling, bring a large pot of water to a boil. Add the green beans and boil until crispy, about 10 minutes. Drain and set aside.

5. In a saucepan over medium heat, melt 2 tablespoons of vegan butter. Cook the onions and mushrooms until soft, about 5-7 minutes. Add the garlic and soy sauce and cook for 1 minute. Add to the green beans. 

6. In the same saucepan, melt the rest of the vegan butter over medium-low heat. Add the flour and whisk until golden brown. Slowly add the milk and simmer until thick, about 10 minutes, mixing continuously. 

7. Add to the green beans and mushrooms. Toss well and transfer to a greased casserole dish. Bake for 15 minutes, add the fried onions, and bake for another 5 minutes. Serve immediately.

Vegan Stuffing

Thank you Love & Lemons for the recipe!

vegan stuffing


  • 6 Tbsp extra-virgin olive oil 

  • 1 cup coarsely chopped cipollini onions 

  • 3 cups chopped and stemmed mushrooms (mix of shiitakes and creminis)

  • 3 garlic cloves (minced)

  • 2 celery stalks (diced)

  • ¼ cup chopped sage (plus 8 leaves for garnish)

  • 2 Tbsp minced rosemary 

  • 2 Tbsp balsamic vinegar

  • 5 cups cubed crusty ciabatta 

  • 3 kale leaves (coarsely chopped or torn)

  • 2 cups vegetable broth 

  • ¼ cup dried cranberries

  • Sea salt and freshly ground black pepper


1. Preheat the oven to 350°F and grease an 8×12 or 9×13 casserole dish. 

2. In a very large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions, mushrooms, ½ tsp salt, and several grinds of fresh pepper. Let the mushrooms cook until they begin to soften, 5-8 minutes. Stir occasionally. Add the garlic, celery, sage, and rosemary and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes. 

3. Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining ¼ cup of olive oil. Toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir. 

4. Transfer to a casserole dish and pour the remaining 1 cup of broth evenly over the stuffing. 

5. Sprinkle with the dried cranberries, remaining whole sage leaves, and bake for 20 minutes, or until golden brown. Let it sit for at least 15 minutes, or until it’s ready to serve.


Ginger Fig Tart 

Thank you Bojon Gourmet for the recipe!

ginger fig tart



  • Coconut oil 

  • ½ cup blanched almond flour

  • ½ cup sweet white rice flour

  • 6 Tbsp chestnut flour 

  • 2 Tbsp tapioca flour/starch

  • ¼ cup granulated cane sugar

  • ⅛ tsp fine sea salt 

  • 6 Tbsp cold, salted vegan butter cut into ½-inch cubes

  • 1 tsp vanilla extract


  • 1 cup + 2 Tbsp raw cashews (soaked)

  • 2 Tbsp finely ground chia seeds

  • ½ cup water

  • ½ cup maple syrup

  • 3 Tbsp lemon juice

  • 1-inch piece ginger root (peeled and finely grated)

  • Pinch of salt

  • ½ cup melted coconut oil 

  • ¾ tsp vanilla

  • ~1 pound of figs (trimmed and sliced scant – ¼-inch thick)


1. Position a rack in the center of the oven and preheat it to 350°F. Rub a 13 ½” x 4 ½” rectangular tart pan with a loose bottom with coconut oil, or spray lightly with cooking spray. 

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and chestnut flour with the tapioca starch, sugar, and salt. Scatter the vegan butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run it until the dough comes together in clumps and the butter is worked through. This should take about 3-5 minutes. 

3. Dump the crumbs into the prepared tart pan and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. Freeze until firm, 15-30 minutes. 

4. Place the tart pan on a rimmed baking sheet and bake until golden all over, 20-30 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of the spoon. Cool completely. 

5. Drain the soaked cashews and place them in the bowl of a high-speed blender or food processor. Add the ground chia seed, maple syrup, lemon juice, ginger, salt, and water. Blend, starting on low and increasing to medium-high, scraping the sides of the blender as needed, until the mixture is silky smooth — about 3 minutes. Add the melted coconut oil and vanilla paste, and blend on medium to combine for about 20 seconds.

6. Spread a little less than half of the cashew cream into the bottom of the cooled tart shell. Chill the tart to firm the cream enough to support the figs, about 20 minutes. Top with a layer of figs, halving some to fit snugly. Spread as much of the remaining cashew cream as will fit over the figs and chill again to firm the cream enough to support the figs, 20 minutes or so. Top with a final layer of figs. Chill the tart until firm enough to slice, at least 2 and up to 8 hours.

7. If the figs look dry, brush with a little maple syrup or honey diluted with boiling water. Use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the tart. The tart is best the day of baking when the crust is crisp but will keep for up to 3 days refrigerated airtight.

Grandma’s Sweet Potato Pecan Pie

Thank you Vegan with Curves for the recipe!

sweet potato pecan pie thanksgiving vegan recipe


Sweet Potato Filling:

  • 2 cups water

  • 1 large sweet potato 

  • ¼ cup organic cane sugar

  • 2 Tbsp cornstarch 

  • ¼ tsp sea salt

  • ½ tsp cinnamon 

  • 2 Tbsp softened/melted vegan butter

  • 1 Tbsp applesauce 

  • 3 Tbsp coconut cream 

  • 1 tsp orange juice or lemon juice

  • ¼ tsp vanilla extract

Pecan Filling:

  • 3 Tbsp ground flaxseed 

  • 7 Tbsp water

  • 3 Tbsp cornstarch

  • ¼ cup organic brown sugar

  • ⅓ cup rice syrup

  • 2 Tbsp dark corn syrup

  • 4 Tbsp melted vegan butter

  • 3 Tbsp applesauce


1. If you’re using a pre-bought crust, thaw it before you use it. If you have a pie crust recipe to use, prepare that before you prepare the filling. 

2. Mix your 3 tablespoons of ground flaxseeds with 7 tablespoons of water to make flaxseed eggs and set aside. Preheat the oven to 350°F. 

3. Pour the water into a pot and bring it to a boil over high heat. Rinse, peel, and chop your sweet potatoes. Add the chopped sweet potatoes to the boiling water and boil for about 15 minutes, or until they’re ‘fork-tender.’ Once the potatoes are done, drain in a colander and add to a large mixing bowl. 

4. Add organic cane sugar, cornstarch, sea salt, cinnamon powder, softened/melted vegan butter, applesauce, coconut cream, lemon juice, and vanilla extract to the bowl. Beat with your electric mixer until fully combined. Taste and adjust the flavors to your liking. 

5. Add your sweet potato filling to your pie crust and bake for 20 minutes to set the filling. While the sweet potato base is baking, rinse out the large mixing bowl you just used. 

6. In a large mixing bowl, add the cornstarch, organic brown sugar, rice syrup, corn syrup, applesauce, melted vegan butter, and flaxseed eggs. Use your electric mixer to whip the filling. Taste and adjust the sweetness to your liking. 

7. If you want, crumble up some pecans and fold them into your syrup mixture, or you can save that part for last and place them on top of your pie. 

8. Remove your sweet potato pie from the oven (leave it on) after 20 minutes of baking. The sweet potato pie base should be set. Pour pecan filling on top of set sweet potato filling. Top it with some pecans. 

9. Put the pie back in the oven on the bottom for an additional 20-25 minutes until it bubbles and turns brown. Remove from the oven and allow it to cool at room temperature for at least 2 hours to set before serving or storage. 


Are you vegan or celebrating this holiday with someone who is vegan? What’s your favorite vegan Thanksgiving recipe? Comment below!

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