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Thanksgiving Goes Vegan! - 56 recipes

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This vegan hot chocolate recipe is the perfect way to indulge during the holiday season or really any time you need...

  • 1 (15-ounce) can lite coconut milk
  • 1/2 cup unsweetened vanilla almond milk
  • 1/3 cup dark chocolate chips, about 2-ounces
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon vanilla extract
  • small pinch of salt to taste
  • homemade whipped cream, optional to garnish
  • coconut milk whipped cream, optional to garnish
  • marshmallows, optional to garnish
4.6/5 (7 Votes)

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This Wild Rice, Fruit, & Pecan Stuffing looks just as good as it tastes! Please note, cooking times for wild rice v...

  • 1 1/2 tablespoons olive oil
  • 3 large celery stalks, finely chopped
  • 1 cup onion, finely chopped
  • 1 garlic clove, thinly sliced
  • 1 1/2 cups wild rice
  • 2 cups low-salt chicken or turkey broth (can use vegetable broth, too)
  • 1 bay leaf
  • 1 teaspoon kosher salt plus more
  • 3/4 cup (3 ounces) pecans
  • 1/2 cup dried cranberries
  • 1/4 cup (about 3 ounces) dried apricots, coarsely chopped
  • 1/4 cup (about 2 1/2 ounces) golden raisins
  • Freshly ground black pepper
  • 1/2 cup (about 4 ounces) fresh cranberries, thinly sliced
  • 1 1/2 cups thinly sliced small celery stalks (from celery heart)
  • 1/2 cup celery leaves from celery heart, coarsely chopped
4.6/5 (7 Votes)

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Cauliflower is marinated in apple cider vinegar, then tossed in oat flour and baked until crispy

  • 1 large head cauliflower, outer leaves removed
  • 1/2 cup oat flour
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/4 cup + 1 tablespoon apple cider vinegar, divided
4.4/5 (16 Votes)

By

Vegan Pumpkin Bread is sweetened with Medjool dates and bananas, and delightfully seasoned with pumpkin spice and c...

  • TOPPING:
  • 2 1/4 cups oat flour (from 3 cups rolled oats when blended in a Vitamix) -- or use traditional wheat flour if needed
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons ground flax
  • 3 tablespoons chia seeds
  • 1 (15-ounce) pumpkin puree, unsweetened, organic used
  • 8 pitted Medjool dates, soaked
  • 1/2 cup almond milk, unsweetened
  • 3/4 teaspoon apple cider vinegar, or fresh orange juice
  • 2 ripe bananas
  • 1 Medjool date, chopped + rolled oats + sprinkle of date sugar (optional)
4.5/5 (8 Votes)

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Delicious truffles are healthy made with Medijool dates and unsweetened cocoa

  • 12 Medjool dates, pitted
  • 6 tablespoons hot water
  • 1/2 cup raw walnuts
  • 2 tablespoons chia seeds
  • 4 tablespoons + 2 teaspoons unsweetened cocoa
  • 1/2 teaspoon sea salt
4.5/5 (6 Votes)

By

These cookies are sweetened with honey, and their natural ingredients like coconut oil, nuts, seeds, and cranberrie

  • 1/2 cup pumpkin purée
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2 cups nuts of your choice, chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup mini chocolate chips
4.5/5 (6 Votes)

By

Enjoy Mac & Cheese when you are eating vegan with this tasty recipe made with a vegetable sauce, cashews and coconu

  • 10 ounces dried macaroni, about 2 2/3 cups
  • 1 cup peeled & diced yellow potatoes, or russets
  • 1/4 cup peeled & diced carrots
  • 1/3 cup chopped onion
  • 3/4 cup water, preferably use liquid from pot of boiled veggies
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne pepper, optional
  • 1 pinch paprika
4.5/5 (6 Votes)

By

This Vegan friendly Eggnog is delicious, warming, smooth, sweet and satisfying all at once

  • 1 cup pecans
  • 3 cups water
  • 1 cup dates
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons vanilla extract
4.5/5 (6 Votes)

By

Eating vegan and craving a delicious gravy? This is the vegan gravy for you! A little yellow mustard, tamarind, tah...

  • 2 cups vegetable broth (if you have to, you can sub with water, but it won't be as flavorful)
  • 1/3 cup nutritional yeast
  • 1 teaspoon yellow mustard
  • 1 tablespoon tamari
  • 1 tablespoon white miso (chickpea or brown rice)
  • 1 large garlic clove, minced
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 tablespoons tahini
  • 1/3 cup cashews
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon agave nectar
  • 4 leaves sage
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh parsley
  • 1 teaspoon lemon
4.5/5 (6 Votes)

By

Vegan and gluten free, this cheese log gets great flavor from the sun dried tomatoes and the fresh herbs that are m...

  • COATING:
  • 9 ounces extra-firm SILKEN tofu, crumbled
  • 1/2 tablespoon agar powder
  • 2 tablespoons tahini
  • 2 tablespoons water
  • 3/4 tablespoon nutritional yeast flakes
  • 1/2 teaspoon organic sugar
  • 1/4 teaspoon salt
  • 2 tablespoons light miso
  • 4 teaspoons fresh (or organic bottled) lemon juice
  • 1 large clove garlic, crushed
  • 3 large sundried tomatoes, chopped (either soak plain sundried tomatoes in boiling water to reconstitute, or rinse oil-packed sundried tomatoes under hot water to rinse off the oil and pat dry)
  • 2 tablespoons chopped green onion ends or chives
  • 4 tablespoons chopped toasted nuts of choice (hazelnuts, pecans, walnuts, pine nuts, almonds, etc.)
  • 3 tablespoons chopped fresh herbs
  • 1/4 cup minced parsley, optional
4.5/5 (4 Votes)

By

This Vegan Rugelach recipe is perfect for any holiday, but especially is a scrumptious recipe to adorn your Hanukka...

  • 1 cup non-dairy butter
  • 1 package Tofutti, non-dairy cream cheese
  • 2 cups organic all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/3 cup Tofutti non-dairy sour cream
  • 1/4 cup granulated organic sugar
  • 1 tablespoon ground organic cinnamon
  • 1 teaspoon ground organic nutmeg
  • 1 teaspoon ground organic ginger
  • 1 cup walnuts, chopped finely
4.5/5 (4 Votes)

By

Thanksgiving can be a feast for everyone, even if you don't eat meat

  • 15 cups of 1/2˝ bread cubes, I usually have challah, wholegrain and ciabatta in my bread bin
  • 1/4 cup butter and 1 tablespoon cut into small pieces
  • 1/4 cup and 1 tablespoon olive oil
  • 1 very large onion, very finely diced, roughly 2 1/2 cups
  • 2 stalks celery, very finely diced, roughly 1/2 cup
  • 2 1/2 teaspoons fennel seeds
  • 3/4 teaspoon celery seeds
  • 2 generous tablespoons finely chopped fresh rosemary
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 1/2 tablespoons roughly chopped fresh parsley
  • 2 1/2 cups high-quality vegetable stock, divided
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

Classic Vegetarian Bread Stuffing Coconut Milk Hot Chocolate