20 Delicious Vegan Thanksgiving Recipes for Everyone

Thanksgiving is all about gratitude, gathering, and of course, great food! Whether you’re hosting a fully vegan feast or just looking to add some plant-based dishes to your table, we’ve got you covered. Dive into our roundup of 20 Delicious Vegan Thanksgiving Recipes that promise to delight everyone—from savory mains to decadent desserts. Get ready to impress your guests and maybe even start a new holiday tradition!

Roasted Butternut Squash Soup

Nothing says cozy like a bowl of creamy Roasted Butternut Squash Soup, with its rich, caramelized flavors and velvety texture. It’s a hug in a bowl that’s surprisingly simple to whip up.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the roasted butternut squash to the pot along with the vegetable broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, and adjust salt and pepper to taste.

The secret to this soup’s depth of flavor? Roasting the squash first, which brings out its natural sweetness and adds a subtle smokiness.

Tip: For an extra touch of elegance, drizzle with a little cream and sprinkle with cinnamon before serving.

Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a show-stopping centerpiece that’s surprisingly simple to make, with layers of savory mushrooms, spinach, and puff pastry that bake to golden perfection.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mixed mushrooms, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups fresh spinach
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon soy sauce
• 1 tablespoon all-purpose flour
• 1/4 cup water

Instructions

1. Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release their moisture and it evaporates, about 10 minutes. Stir in spinach until wilted, then remove from heat.
3. In a small bowl, whisk together soy sauce, flour, and water to create a paste. Stir this into the mushroom mixture to thicken it slightly.
4. Roll out the puff pastry on a floured surface. Spread the mushroom mixture down the center, then fold the pastry over, sealing the edges with a fork. Cut a few slits on top for steam to escape.
5. Bake for 25 minutes, or until the pastry is puffed and golden. Let it rest for 5 minutes before slicing.

The secret to this Wellington’s rich flavor is the soy sauce paste, which adds depth and helps bind the filling without overpowering the mushrooms.

Tip: For an extra glossy finish, brush the pastry with a little almond milk before baking.

Herbed Vegan Stuffing

This Herbed Vegan Stuffing is a fragrant, flavorful centerpiece that’s sure to impress at any gathering, combining classic herbs with a satisfying crunch.

Ingredients

• 1 loaf (16 oz) day-old sourdough bread, cubed
• 1/2 cup vegan butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the vegan butter. Add the onion and celery, sautéing for 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
3. In a large bowl, combine the bread cubes, sautéed vegetables, parsley, sage, thyme, salt, and pepper. Gradually pour in the vegetable broth, stirring gently until the bread is evenly moistened.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

The magic of this stuffing lies in the contrast between the crispy top layer and the soft, herb-infused interior, making every bite a delightful experience.

Tip: For an extra crunch, toast the bread cubes in the oven at 300°F for 10 minutes before starting the recipe.

Creamy Vegan Mashed Potatoes

These creamy vegan mashed potatoes are so rich and fluffy, you won’t believe they’re dairy-free! Perfect for cozy dinners or holiday feasts.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsweetened almond milk
• 1/4 cup olive oil
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Add the almond milk, olive oil, nutritional yeast, garlic powder, salt, and black pepper.
3. Mash everything together until smooth and creamy. For extra fluffiness, use a hand mixer on low speed for 30 seconds.
4. Taste and adjust seasoning if needed, then serve warm.

The nutritional yeast adds a cheesy depth that makes these mashed potatoes irresistibly savory, without any dairy.

Tip: For a richer flavor, swap the olive oil with melted vegan butter.

Maple Glazed Carrots

These Maple Glazed Carrots are a sweet and savory side dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 1 pound carrots, peeled and sliced into 1/4-inch thick rounds
• 2 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon

Instructions

1. In a large skillet over medium heat, melt the 2 tablespoons of unsalted butter.
2. Add the carrots to the skillet and sauté for 5 minutes, stirring occasionally.
3. Pour in the 2 tablespoons of pure maple syrup, and sprinkle the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of ground cinnamon over the carrots. Stir to coat evenly.
4. Reduce heat to low, cover, and cook for an additional 10 minutes, or until the carrots are tender and the glaze has thickened slightly.
5. Serve warm, garnished with a sprinkle of cinnamon if desired.

The gentle spice of cinnamon paired with the deep sweetness of maple syrup transforms simple carrots into a side dish that’s unexpectedly complex in flavor.

Tip: For an extra glossy finish, let the carrots sit uncovered for the last 2 minutes of cooking to thicken the glaze.

Vegan Green Bean Casserole

This Vegan Green Bean Casserole is a creamy, dreamy side dish that’ll have everyone asking for seconds—no dairy needed!

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 cup crispy fried onions

Instructions

1. Preheat oven to 375°F. Bring a large pot of water to a boil, add green beans, and cook for 5 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Add mushrooms and cook until they release their juices, about 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat. Gradually whisk in vegetable broth and almond milk, bringing to a simmer. Cook until thickened, about 3 minutes. Stir in salt, pepper, onion powder, and garlic powder.
4. Add green beans to the skillet, tossing to coat in the sauce. Transfer to a baking dish and top with crispy fried onions.
5. Bake for 20 minutes until bubbly and golden. Let stand for 5 minutes before serving.

The secret to this casserole’s rich flavor? A homemade creamy mushroom sauce that’s surprisingly simple to whip up.

Tip: For extra crunch, add an additional 1/2 cup of crispy fried onions after baking.

Spiced Apple Cranberry Sauce

This Spiced Apple Cranberry Sauce is a vibrant twist on the classic, blending tart cranberries with sweet apples and warm spices for a condiment that steals the show.

Ingredients

• 12 oz fresh cranberries
• 2 large apples, peeled and diced
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. In a medium saucepan, combine 12 oz fresh cranberries, diced apples, 1 cup granulated sugar, 1/2 cup water, and 1/2 cup orange juice. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer, stirring occasionally, for about 15 minutes or until the cranberries have burst and the sauce has thickened.
3. Stir in 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves. Cook for an additional 2 minutes to blend the flavors.
4. Remove from heat and let cool. The sauce will continue to thicken as it cools.

The magic of this sauce lies in the balance of tart and sweet, with the spices adding a cozy depth that makes it more than just a side—it’s a conversation starter.

Tip: For a smoother sauce, blend half of it after cooling, then mix back in with the chunky half for the best of both textures.

Vegan Pumpkin Pie

This Vegan Pumpkin Pie is a dreamy, creamy delight that’ll have everyone asking for seconds, no matter their diet preferences.

Ingredients

• 1 15-ounce can pure pumpkin puree
• 3/4 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 unbaked 9-inch vegan pie crust

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, whisk together the pumpkin puree, coconut milk, sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt until smooth.
3. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
4. Bake for 60 minutes, or until the filling is set and the crust is golden. A toothpick inserted into the center should come out clean.
5. Allow the pie to cool completely on a wire rack before slicing. This patience ensures the perfect sliceable texture.

The secret to this pie’s luxuriously smooth texture? Full-fat coconut milk and just the right amount of cornstarch for that ideal set without any eggs.

Tip: For an extra glossy finish, brush the baked pie with a little maple syrup while it’s still warm.

Garlic Rosemary Roasted Potatoes

These Garlic Rosemary Roasted Potatoes are the perfect side dish to elevate any meal, combining crispy edges with a tender, flavorful center.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast at 400°F for 25 minutes, then flip the potatoes and roast for another 20-25 minutes until golden and crispy.

The magic of these potatoes lies in their dual texture—crispy on the outside, fluffy on the inside—with the aromatic punch of garlic and rosemary in every bite.

Tip: For extra crispiness, give the potatoes a quick broil for the last 2-3 minutes of cooking.

Vegan Lentil Loaf

This Vegan Lentil Loaf is a hearty, flavorful centerpiece that even meat-lovers will adore, packed with protein and a smoky-sweet glaze.

Ingredients

• 1 cup dry green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup rolled oats
• 1/2 cup tomato paste
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup ketchup
• 1 tbsp apple cider vinegar
• 1 tbsp brown sugar

Instructions

1. Preheat oven to 375°F. Line a loaf pan with parchment paper.
2. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender. Drain any excess liquid.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 5 minutes until soft.
4. In a large bowl, mix cooked lentils, sautéed onion and garlic, rolled oats, 1/2 cup tomato paste, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Press the mixture firmly into the prepared loaf pan. Bake for 30 minutes.
6. Meanwhile, whisk together 1/4 cup ketchup, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar. After 30 minutes, spread the glaze over the loaf and bake for another 15 minutes.
7. Let the loaf cool for 10 minutes before slicing. The glaze caramelizes into a sticky-sweet crust that contrasts beautifully with the savory, dense interior.

Tip: For a nuttier flavor, toast the oats in a dry skillet for a few minutes before adding them to the mixture.

Brussels Sprouts with Toasted Almonds

Transform simple Brussels sprouts into a show-stopping side with the crunch of toasted almonds and a hint of garlic.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F. On a baking sheet, toss the Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Spread the sprouts in a single layer and roast for 20 minutes, stirring halfway, until they’re caramelized and tender.
3. While the sprouts roast, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until golden and fragrant. Set aside.
4. In the last 2 minutes of roasting, sprinkle 2 cloves minced garlic over the sprouts and return to the oven to soften the garlic without burning it.
5. Transfer the roasted sprouts to a serving dish, drizzle with 1 tbsp lemon juice, and toss with the toasted almonds.

The magic here is in the contrast—tender, caramelized sprouts meet crunchy almonds and bright lemon for a side that’s anything but ordinary.

Tip: For an extra layer of flavor, try adding a sprinkle of grated Parmesan cheese right before serving.

Vegan Sweet Potato Casserole

This Vegan Sweet Potato Casserole is a heartwarming dish that combines creamy sweet potatoes with a crunchy pecan topping for a perfect balance of textures.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/4 cup maple syrup
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup pecans, chopped
• 2 tbsp coconut oil, melted
• 2 tbsp brown sugar

Instructions

1. Preheat oven to 375°F. Boil sweet potatoes in a large pot of water for 15 minutes until tender. Drain and return to the pot.
2. Mash sweet potatoes with maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt until smooth. Spread into a greased baking dish.
3. In a small bowl, mix pecans, melted coconut oil, and brown sugar. Sprinkle over the sweet potato mixture.
4. Bake at 375°F for 20 minutes until the topping is golden and crispy.

The contrast between the creamy sweet potatoes and the crunchy pecan topping makes this casserole a standout dish at any gathering.

Tip: For an extra flavor boost, toast the pecans before adding them to the topping.

Cranberry Orange Relish

Brighten up your holiday table with this vibrant Cranberry Orange Relish, a perfect blend of tart and sweet that comes together in minutes.

Ingredients

• 12 oz fresh cranberries
• 1 large orange, zest and juice
• 1/2 cup granulated sugar
• 1/4 cup water
• 1/4 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine 12 oz fresh cranberries, the zest and juice of 1 large orange, 1/2 cup granulated sugar, 1/4 cup water, and 1/4 tsp ground cinnamon.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly.
3. Remove from heat and let cool to room temperature. The relish will continue to thicken as it cools.

The magic of this relish lies in its no-cook freshness; the orange zest adds a bright pop that store-bought versions just can’t match.

Tip: For a chunkier texture, pulse the cooled relish a few times in a food processor.

Vegan Gravy

This Vegan Gravy is a game-changer for your plant-based meals, offering rich, savory flavors that’ll have everyone asking for seconds.

Ingredients

• 1/4 cup olive oil
• 1/4 cup all-purpose flour
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Heat the olive oil in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until golden.
2. Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a simmer.
3. Stir in the soy sauce, garlic powder, onion powder, black pepper, and smoked paprika. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

The secret to this gravy’s depth of flavor? A combination of smoked paprika and soy sauce that mimics the umami richness of traditional gravies without any animal products.

Tip: For a smoother gravy, blend it with an immersion blender before serving.

Quinoa Stuffed Acorn Squash

This Quinoa Stuffed Acorn Squash is a hearty, nutrient-packed dish that brings together the earthy flavors of squash and quinoa in a delightful way. Perfect for a cozy dinner that’s as satisfying as it is healthy.

Ingredients

• 2 medium acorn squashes, halved and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F. Place the acorn squash halves cut-side down on a baking sheet. Bake for 25 minutes until slightly softened.
2. Meanwhile, in a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened. Stir in cumin, salt, and pepper.
4. Fluff the quinoa with a fork and mix in the sautéed onion mixture, dried cranberries, pecans, and parsley.
5. Remove the squash from the oven and turn cut-side up. Divide the quinoa mixture among the squash halves. Return to the oven and bake for another 15 minutes until the squash is tender.

The combination of sweet cranberries, crunchy pecans, and fluffy quinoa creates a texture and flavor contrast that’s irresistibly good. This dish is a beautiful way to showcase seasonal produce.

Tip: For an extra touch of sweetness, drizzle the stuffed squash with a little maple syrup before serving.

Vegan Cornbread

Nothing says comfort like a slice of warm, crumbly cornbread, and this vegan version is sure to delight with its perfect balance of sweetness and texture.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)

Instructions

1. Preheat your oven to 400°F and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, combine 1 cup almond milk, 1/4 cup vegetable oil, 1 tbsp apple cider vinegar, and the prepared flax egg. Stir well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cornbread cool in the pan for 10 minutes before slicing. Serve warm.

The secret to this cornbread’s irresistible texture? The flax egg and apple cider vinegar work together to create a light, fluffy crumb without any dairy or eggs.

Tip: For a golden top, brush the baked cornbread with a little melted vegan butter right after it comes out of the oven.

Roasted Garlic Cauliflower Mash

Transform your cauliflower into a creamy, dreamy side dish with this Roasted Garlic Cauliflower Mash that’s sure to impress even the pickiest eaters.

Ingredients

• 1 large head cauliflower, cut into florets
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream

Instructions

1. Preheat your oven to 400°F. Toss the cauliflower florets and garlic cloves with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out on a baking sheet.
2. Roast for 25 minutes, or until the cauliflower is tender and the edges are golden brown.
3. Transfer the roasted cauliflower and garlic to a food processor. Add the Parmesan cheese, butter, and heavy cream. Process until smooth and creamy.
4. Taste and adjust seasoning if necessary, then serve warm.

The secret to this mash’s deep flavor? Roasting the garlic alongside the cauliflower, which caramelizes the cloves and adds a sweet, nutty depth you can’t get from raw garlic.

Tip: For an extra smooth texture, pass the mash through a fine-mesh sieve before serving.

Vegan Pecan Pie

This Vegan Pecan Pie is a dreamy, dairy-free twist on the classic, with a rich, gooey filling and a buttery crust that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup vegan butter, chilled and cubed
• 3-4 tbsp ice water
• 1 cup maple syrup
• 1/2 cup brown sugar, packed
• 1/4 cup cornstarch
• 1/4 cup almond milk
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 cups pecans, roughly chopped

Instructions

1. Preheat your oven to 350°F. In a food processor, blend the all-purpose flour and vegan butter until crumbly. Gradually add ice water, 1 tbsp at a time, until the dough comes together.
2. Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim the edges, then prick the bottom with a fork. Bake for 10 minutes, then set aside.
3. In a saucepan over medium heat, whisk together the maple syrup, brown sugar, cornstarch, almond milk, vanilla extract, and salt. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
4. Remove from heat and stir in the pecans. Pour the filling into the pre-baked crust, spreading evenly.
5. Bake for 25-30 minutes, until the filling is set and the crust is golden. Let cool completely before slicing.

The secret to this pie’s irresistible texture? A perfect balance of maple sweetness and crunchy pecans, all nestled in a flaky, vegan crust.

Tip: For an extra glossy finish, brush the top with a little maple syrup right after baking.

Autumn Kale Salad with Maple Tahini Dressing

As the leaves turn, this Autumn Kale Salad with Maple Tahini Dressing brings a sweet and savory crunch to your table, perfect for those cozy evenings in.

Ingredients

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup roasted butternut squash, cubed
• 1/4 cup dried cranberries
• 1/4 cup pecans, roughly chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp tahini
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, massage the kale with olive oil and salt until the leaves are slightly softened, about 2 minutes.
2. Add the roasted butternut squash, dried cranberries, and pecans to the kale, tossing gently to combine.
3. In a small bowl, whisk together the maple syrup, tahini, apple cider vinegar, and black pepper until smooth.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The magic of this salad lies in the contrast between the earthy kale and the sweet, nutty dressing, creating a dish that’s as nutritious as it is satisfying.

Tip: For an extra layer of flavor, toast the pecans in a dry skillet over medium heat for 3-4 minutes before adding them to the salad.

Vegan Chocolate Avocado Mousse

Who knew avocados could transform into a decadent chocolate mousse? This vegan delight is as creamy as it is dreamy, perfect for satisfying your sweet tooth without the guilt.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• A pinch of salt

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt.
2. Blend until the mixture is completely smooth, scraping down the sides as needed. This should take about 2 minutes.
3. Divide the mousse into serving dishes and refrigerate for at least 1 hour to set.

The magic of this mousse lies in its velvety texture, achieved without any dairy or refined sugars. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra touch of elegance, top with fresh berries or a sprinkle of cocoa powder before serving.

Conclusion

We hope this roundup of 20 Delicious Vegan Thanksgiving Recipes inspires your holiday feast! Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Try these recipes, share your favorites in the comments, and don’t forget to pin this article on Pinterest to spread the joy of a compassionate Thanksgiving. Happy cooking!