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Thanksgiving Goes Vegan! - 56 recipes

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By blum099

Rate this recipe 4.7/5 (13 Votes)
Ultimate Vegan Holiday Roast 1 Picture
Details

Servings 8
Preparation time 60
Cooking time 120

  • ROASTED CARROTS
  • 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
  • Kosher salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • MUSHROOMS
  • 12 ounces cremini mushroom, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 medium cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup bourbon
  • 1 cup Japanese-style breadcrumbs
  • 2 tablespoons maple syrup
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup minced fresh tarragon leaves
  • 1/4 cup minced fresh chives
  • CASHEW-BEAN MIXTURE
  • 1 pound raw cashews
  • 1 quart Hearty Vegetable Stock
  • 1 (15-ounce) can cannelini beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces shiitake mushrooms, caps only, thinly sliced
  • 1 medium leek, white and light green parts only, finely chopped
  • 1 stalk celery, finely diced
  • 2 medium cloves of garlic, minced
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup toasted pumpkin seeds (pepitas)
  • FOR ASSEMBLY
  • 1 (1-pound) package frozen phyllo dough, thawed
  • Extra-virgin olive oil as needed
  • Coarse sea salt
  • GRAVY
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons flour
  • 1 quart Hearty Vegetable Stock
  • 1 tablespoon soy sauce
  • 2 sprigs thyme

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This recipe is vegan-friendly, and uses almond milk, ground flax seed, whole grain spelt flour, and walnuts

  • LEMON GLAZE:
  • 1 1/2 cups carrot, finely grated
  • 1 tablespoon ground flax seed
  • 1/2 cup pure maple syrup
  • 3/4 cup almond milk (or other non-dairy milk)
  • 1/3 cup light extra virgin olive oil (or oil of choice)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoons freshly grated lemon zest
  • 1 1/2 cups whole grain spelt flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup raisins, soaked for 10 minutes & drained
  • 1/4 cup walnuts, chopped
  • 1/2 cup icing sugar
  • 1 tablespoon fresh lemon juice, or to taste
4.9/5 (7 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.4/5 (12 Votes)

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Here is how to make 5 basic sauces - vegan style

  • VEGAN BECHAMEL SAUCE:
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup non-dairy milk
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • VEGAN MUSHROOM VELOUTE SAUCE:
  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 1/2 cup sliced mushrooms
  • 2 tablespoons minced shallots
  • Salt and pepper, to taste
  • Optional: non-dairy milk or cream
  • VEGAN ESPAGNOLE SAUCE:
  • 2 tablespoons vegan butter or olive oil
  • 1 small diced onion
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  • 1 bay leaf
  • VEGAN HOLLANDAISE SAUCE:
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 cup non-dairy milk, room temperature
  • 1 teaspoon dijon mustard
  • 1 lemon, juiced
  • Pinch cayenne pepper
  • Pinch ground turmeric
  • Salt and pepper, to taste
  • VEGAN CLASSIC TOMATE SAUCE:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 to 6 cups of crushed diced tomatoes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • Salt and pepper, to taste
4.3/5 (4 Votes)

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" The first time I served this stuffing to my (omnivore) family, they were so enchanted that they didn't even know ...

  • 1 pound butternut squash, cubed
  • 1 pound brussels sprouts, halved
  • 1 medium gala apple, cut into a 1/2 inch dice
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, divided into 2 tablespoons and 1 tablespoons
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cup vegetable broth (plus extra as needed)
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts
  • Sea salt & pepper, to taste
4.6/5 (36 Votes)

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Roasted potatoes are seasoned with fresh herbs for a perfect side dish for almost any meal

  • 3 pounds red skinned potatoes, about 2 inches round, dried and scrubbed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh rosemary and thyme
4.6/5 (73 Votes)

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Spaghetti squash is served with a sauce made from the beans and yeast, with broccoli tossed with the spaghetti squa...

  • 1 small spaghetti squash
  • 2 tablespoons olive oil, divided
  • Salt and pepper
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes, optional
  • 2 cups broccoli florets
  • 1/2 cup vegetable stock
  • 1 cup cannellini beans, rinsed, drained, and roughly mashed with a fork
  • 1/3 cup nutritional yeast
5/5 (5 Votes)

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Barley risotta is prepared with butternut squash mixed in for a side dish with all of the flavors of fall

  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup pearled barley
  • 1 (32-ounce) container vegetable broth
  • Salt and pepper, to taste
  • 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
  • 1 cup frozen peas
  • 1 1/4 cups vegan parm
4.7/5 (30 Votes)

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Mediterranean Baked Sweet Potatoes are easy to make and the flavors are superb! This is a perfect vegetarian meal, ...

  • 4 medium sweet potatoes*
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon each cumin, coriander, cinnamon, smoked (or regular) paprika
  • Optional: Pinch of sea salt or lemon juice
  • GARLIC HERB SAUCE
  • 1/4 cup hummus, or tahini
  • Juice of 1/2 lemon, about 1 tablespoon
  • 3/4 to 1 teaspoon dried dill, or 2 to 3 teaspoons fresh dill
  • 3 cloves garlic, minced
  • Water or unsweetened almond milk to thin
  • Optional: Sea salt to taste
  • TOPPINGS optional
  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup chopped parsley, minced
  • 2 tablespoons lemon juice
5/5 (1 Votes)

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Make your own vegan Stuffed Seitan Roast at home, instead of buying prepared in the store

  • FOR THE SEITAN DOUGH:
  • 1 cup vital wheat gluten
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1 cup cold vegetable broth
  • 1 teaspoon Dijon mustard
  • 1 tablespoon soy sauce or coconut aminos
  • FOR THE STUFFING:
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 1 medium carrot, diced
  • 1 stick of celery, diced
  • 1 1/2 cups firm tofu
  • 3/4 cup ground mixed nuts such as walnuts and almonds, with a few chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • FOR THE GLAZE:
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
5/5 (1 Votes)

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Vegan carrot cake is easy to make, and everyone will enjoy -- even if they aren't eating vegan! Cream cheese frosti...

  • 4 cups grated carrot
  • 2 cups whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups demerera or brown sugar
  • 3/4 cup raisins
  • 1/2 cup chopped pecans
  • 1 cup unsweetened applesauce
  • 1 cup canola oil
  • CREAM CHEESE FROSTING
  • 1/3 cup vegan margarine, softened
  • 1/3 cup vegan cream cheese
  • 2 1/3 cups icing sugar
  • 1 teaspoon vanilla extract
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From The Seitanic Chef Here is a recipe that is perfect for the season

  • 2 1/2 cups roasted chopped pecans
  • 1 cup crushed vegan graham crackers
  • 1 cup brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 2 tablespoon maple syrup
  • 1/4 cup bourbon (plus more for sipping)
  • 1 teaspoon vanilla extract
  • Fancy toothpicks
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  • 1 container basil
  • 1 bunch parsley (small amount reserved to sprinkle on pasta)
  • 1 bag petite green peas
  • 4 cloves garlic
  • 1/3 cup walnuts
  • 1/3 cup vegan parm
  • 1 lemon zest and juice
  • Salt to taste
  • Water to desired consistency
  • Sundried tomatoes
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  • 1/2 cup Daisy 2% cottage cheese
  • 2 cups ice
  • 1 cup unsweetened almond milk
  • 1/3 cup pasteurized egg white from a carton or 1 whole pastured egg
  • 1/4 cup cream
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon rum extract, optional
  • pinch of salt
  • 1 tablespoon Erythritol or Stevia, or 1 tablespoon Xylitol or Truvia, or to taste
  • 1/4 teaspoon nutmeg
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These adorably delicious Mini Pumpkin Spice Donuts are gluten-free, vegan, and make a great breakfast any day of th...

  • GLUTEN-FREE FLOUR BLEND:
  • 1 cup, plus 1 teaspoon brown rice flour, separated
  • 1 cup, plus 2 tablespoons almond flour, separated
  • 3/4 cup potato starch
  • 1/4 cup tapioca starch
  • EGG SUBSTITUTE MIXTURE:
  • 3/4 teaspoon Ener-G Egg Replacer
  • 1 tablespoon warm water
  • 3/4 teaspoon baking powder
  • 1 1/2 tablespoons pumpkin puree
  • DONUTS:
  • 3/4 cup and 2 teaspoons gluten-free flour blend
  • 1/3 cup and 1 tablespoon ground jaggery sugar or other unrefined sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg substitute mixture
  • 1/3 cup almond milk or other non-dairy milk
  • 1 tablespoon apple butter
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice
  • CINNAMON SUGAR:
  • 1 teaspoon ground cinnamon
  • 3 tablespoons organic sugar
4.6/5 (16 Votes)

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