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10 Vegan Thanksgiving Recipes

Detrick Snyder
Image of pumpkin pie
Choosing a plant-based Thanksgiving is a step towards better health and a more sustainable food system. But you don’t have to sacrifice your Thanksgiving day favorites to save the planet — there are plenty of ways to adapt classics to fit your needs! This meal plan has been tried and tested by vegans, vegetarians, and plant-curious eaters alike, with great reviews all around.

That said, like most Thanksgiving day feasts it’s a lot of work, so check out Top10’s list of Vegan Meal Delivery services to fill in when you don’t have the time. 

If you want to sample a broader selection, check out the best Meal Delivery kits - you’ll find that many have plant-forward options!

Stuffed Thanksgiving Tofu

This recipe makes no claim to replace the Thanksgiving table’s turkey, but it is a flavorful way to feed a party! If you’d rather reject the stuffed centerpiece entirely, check out the entirely vegan Thanksgiving day meal package from Purple Carrot.

Serves: 8-10

Cooking time: 1hr 15 minutes

Tofu Ingredients:

2 tablespoon olive oil

4 packages tofu, extra firm

1 tablespoon rice vinegar

1 tablespoon miso paste 

½ teaspoon salt 

1 teaspoon soy sauce

1 teaspoon black pepper 

1 teaspoon chili flakes

1 teaspoon poultry seasoning mix 

Stuffing ingredients:

2 carrots, chopped

4 celery stalks, chopped

½ onion, sliced

6 garlic cloves, whole

1 whole sprig each of rosemary, thyme, and sage

Directions:

  1. Drain tofu. Press tofu blocks between two cutting boards to eliminate as much water as possible. 
  2. Preheat frying pan and add oil. Crumble tofu by squeezing it in your hands and add to oiled pan. Tofu should have a ground beef texture.
  3. Add rice vinegar and saute until no water remains in the bottom of the pan and tofu is lightly browned, about 15 minutes. 
  4. Preheat oven to 350°F.
  5. Add miso paste and remaining tofu ingredients. Mix well and continue sauteeing for 5 minutes. Remove from heat.
  6. In a pre-oiled, deep-sided 8” x 8” baking dish, place approximately 1/3 of the tofu on the bottom. On top of the center of the tofu, layer on the chopped onion, carrot, garlic, celery, and sprigs of roasting herbs. With the remaining tofu, cover the “stuffing” and pat into a half-circle.
  7. Bake uncovered at 350°F for 45 minutes or until dark golden-brown crust forms. Allow to cool slightly before serving.

Smashed Purple Potatoes

With the skins on, these potatoes won’t fluff up as much as classic mashed potatoes. But for the amount of nutrients in purple potato skins, it’s a small price to pay!

Serves: 8

Cooking time: 45 minutes

Ingredients:

5 pounds purple potatoes

2 tablespoon vegan butter alternative 

2 tablespoon extra virgin olive oil 

1 cup vegan milk alternative

salt and pepper, to taste

Directions:

  1. Cut potatoes into ½” cubes. 
  2. Boil potatoes in water for 30 minutes, or until soft. 
  3. Drain potatoes and allow to cool slightly. 
  4. In a large mixing bowl add all ingredients. Start by smashing potatoes to desired consistency. If you want smoother smashed potatoes, blend while adding additional liquid as necessary. 

Vegan Gravy

Serves: 8-12

Cooking Time: 15 minutes

Ingredients:

2 cups vegan milk alternative

1 Tablespoon extra virgin olive oil (or vegan butter alternative)

1 tablespoon soy sauce

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon celery seed, ground

1 tablespoon vegan worcestershire sauce

3 tablespoons nutritional yeast

1 tablespoon cornstarch

Directions:

  1. Mix cornstarch with a small amount of cold water until clumps dissolve.
  2. In a pot, mix all ingredients together and bring to a simmer. 
  3. Remove from heat and serve. Cornstarch will thicken as the gravy cools.

Kale salad

Serves: 8

Cooking time: 15

Ingredients:

2 bunches dinosaur kale

1/4 cup toasted pinenuts 

1/4 cup golden raisins

4 clementines, peeled and halved

Balsamic vinegar glaze and extra-virgin olive oil for dressing

Directions:

  1. Rough-chop the kale. Massage kale between your hands and place in a large salad bowl.
  2. Add remaining ingredients and toss.
  3. Drizzle with balsamic vinegar glaze and extra-virgin olive oil. Enjoy!

Red Wine Mushrooms

Serves: 8

Cooking time: 65 minutes

Ingredients:

32 ounces white button mushrooms, washed 

2 cups red wine 

32 ounces vegetable broth 

2 tablespoons vegan butter alternative

1 teaspoon salt

Directions:

Place all ingredients in a crockpot, bring to a simmer and hold for 60 minutes before serving.

Vegan Pumpkin Bread

Serves: 8-12

Cooking time: 1 hour 30 minutes

Ingredients:

2 ½ cups flour

1 cup light brown sugar

1 teaspoon salt

1 ⅓ teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

¼ teaspoon ground clove

2 tablespoon flax, ground

1 15oz can pumpkin puree

½ cup coconut oil

Directions:

  1. Preheat oven to 325°F (375°F if making muffins). Grease a 4” x 9” baking pan and line with parchment paper.
  2. Mix all dry ingredients. In a separate bowl mix together all wet ingredients. Combine the two mixtures, while avoiding overmixing. 
  3. Pour into pre-greased baking pan or muffin tin.
  4. Bake at 325°F for 60 to 75 minutes, or until a toothpick inserted into the center pulls out clean. For muffins, bake at 375°F for 20 to 25 minutes.

Vegan Pumpkin Pie

If you’re scrambling for time the day before Thanksgiving, take a load off and try the frozen meal plans from Veestro. They’re vegan and they couldn’t get easier to make — just pop them in the microwave and serve!

Serves: 8

Cooking time: 60 minutes

Total Time: 1 hour prep, plus overnight refrigeration

Filling Ingredients:

1 can pumpkin purée 

1 teaspoon vanilla extract 

1 tablespoon pumpkin pie spice 

½ teaspoon salt

1 12 oz package tofu

1 cup brown sugar

3 tablespoons cornstarch

Crust ingredients:

¾ cup nut-based vegan milk alternative

24oz white flour

½ cup coconut oil

½ cup vegan butter alternative

½ cup avocado oil

1 teaspoon salt

Directions:

  1. The day before baking, mix all crust ingredients until just combined. Cover and refrigerate overnight. (This makes two crusts, freeze the other half if you’re only baking a bottom crust in your pie.)
  2. When ready, oil or grease a 9” pie round. Remove premade crust from refrigerator and allow to warm, until a pliable consistency is achieved. 
  3. Preheat oven to 325°F. 
  4. In a separate bowl, blend all filling ingredients until smooth. 
  5. Divide crust in half, and set aside one half. Generously dust with flour. Roll one half of the dough into a trough 12” circle, about ⅜” – ¼” thick. With a knife, cut out a 12” circle. Place circle of dough in greased pan and pinch edges for a nice presentation.
  6. Pour filling into formed pie crust. Bake at 325°F for 60 minutes. 
  7. Remove from oven and allow to cool completely before serving. (Without eggs, this recipe must be given enough time to set, otherwise it will not hold its shape.) Serve with a dollop of coconut cream.

Layered Bean Dip

Serves: 8-10

Cooking time: 30 minutes

Total time: 1 hour

Ingredients:

1 white onion, diced

4 cloves garlic, minced

1 bell pepper, diced

3 cans of seasoned black beans, partially drained

1 tablespoon nutritional yeast

1 tablespoon paprika

1 teaspoon chili powder

2 teaspoons oregano

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon iodized salt

1 cup plant-based vegan yogurt alternative

3 avocados, pitted, sliced, and salted

2 cups lettuce, shredded

2 cups tomatoes, diced

Directions:

  1. Saute onion, bell pepper, and garlic for 5 minutes.
  2. Add partially drained black beans, spices, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Crush beans with a potato masher or, for a smoother consistency, blend beans with an immersion blender. Refrigerate to cool, about 30 minutes.
  4. In a deep-sided, clear serving dish layer beans, nutritional yeast, yogurt alternative, shredded lettuce, avocado, and tomatoes until no ingredients remain. Serve with chips!

Homemade Cranberry Jam

Serves: 8

Cooking time: 30 minutes

Ingredients:

2 12oz packages cranberries, fresh or frozen 

1 cup white granulated sugar

1 teaspoon cinnamon

zest of 2 lemons

¼ cup water

Directions

Combine all ingredients in a pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the liquid gels. 

To tell if it has gelled, place a drop of the cranberry liquid on a frozen spoon. Once the drop holds its form when the spoon is tilted, remove cranberries from heat. Allow to cool and serve.

Sweet Potato Roast

Serves: 8

Cooking Time: 60-70 minutes

Ingredients:

2 sweet potatoes

2 golden beets

2 carrots

1 lb brussels sprouts

2 tablespoon avocado oil

2 tablespoon steak seasoning

Salt, to taste

Directions:

  1. Preheat oven to 375°F.
  2. Evenly chop all ingredients into ½” cubes.
  3. In a large mixing bowl, mix all ingredients together until spices and oil are well distributed.
  4. Pour onto a baking tray. Bake for 45-60 minutes, or until golden brown.
Detrick Snyder
Detrick Snyder is a Denver-based dietitian and consultant who loves developing best-in-class content for companies on a mission to promote better health. Detrick brings expertise in clinical research, public health, and evidence-based food-as-medicine practices so that you get the most relevant and accurate content possible.

*The information on this site is based on research, but should not be treated as medical advice. Before beginning any new diet plan, we recommend consulting with a physician or other professional healthcare provider. Results may vary based on various health factors, individual weight loss plans and adherence to the meal plan.