20 Vegan Thanksgiving Recipes

These vegan Thanksgiving recipes are even more delicious than the traditional mains, sides, and desserts, and will please everyone around the table!

Vegan Thanksgiving recipes

Who said Thanksgiving needs to be about turkey? Turns out, the best, tastiest holiday recipes are plant based and vegan. Alex and I eat a mostly whole food plant based diet. At first, holidays like Thanksgiving were hard to manage: especially with family. What do I even make for you? was the chorus. Little by little, there’s been lots more education and creativity showing that plant-based recipes can be showy and celebratory, too.

With that in mind, here’s 15+ of our very best vegan Thanksgiving recipes. They celebrate the produce of the season, from butternut squash to pumpkin. And don’t worry: we’ve got the stuffing and gravy too! And lots of tasty vegan Thanksgiving desserts. (Our favorite? Vegan pumpkin bread + ice cream + vegan caramel sauce. Right?) Without further ado, let’s get to those tasty plant based recipes!

Need a signature drink? Try our Mulled Cider, Apple Cider Cocktail, or Fall Sangria.

And now…our best vegan Thanksgiving recipes!

More Thanksgiving and plant based resources

Here are a few more of our favorite resources for Thanksgiving planning:

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Vegan shepherd's pie

Vegan Shepherd’s Pie (Perfect for Thanksgiving!)

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8 1x


Here’s the very best vegan shepherd’s pie! The hearty veggie and lentil filling contrasts fluffy potatoes in this stunning plant based dinner recipe.



  • 1 recipe Vegan Mashed Potatoes
  • 1/4 cup olive oil, divided
  • 8 ounces portabella mushrooms (2 large mushroom caps)
  • 1 medium yellow onion
  • 2 large carrots
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon whole fennel seeds
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dried sage
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 15-ounce can lentils, drained*
  • 1 tablespoon soy sauce (or liquid aminos)
  • 1 teaspoon finely chopped fresh rosemary, for the garnish


  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Start the mashed potatoes: Start the Vegan Mashed Potatoes recipe**. (You can also make these in advance; just reheat before spreading onto the filling to bake.)
  3. Prep the vegetables: Meanwhile, dice mushrooms into bite-sized chunks. Peel and slice the carrots into thin half-circles. Cut the onion into thin slivers length-wise (also called French cut; see the instructions in 1:40 of the linked video).
  4. Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with 1/2 teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.
  5. Reduce the heat to medium low. Stir in the flour, fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils (drained if canned), soy sauce and remaining 1/2 teaspoon kosher salt. Cook for about 5 minutes until the broth is very thick and the vegetables are heated through.
  6. Finish the mashed potatoes: When the potatoes are done cooking, mash them according to the instructions in that recipe.
  7. Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.


*If you can’t find canned lentils, cook your own lentils and add 1 1/2 cups of the cooked lentils to the filling. Use our Brown/Green Lentils or Black Lentils recipes: you can cook them in water and omit the seasoning. Do cook with the kosher salt, but don’t add extra after cooking. **Want to impress? Stir in a little truffle oil to the mashed potatoes to taste. Here’s our favorite All Natural White Truffle Oil.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Vegan Thanksgiving Recipes, Vegan Thanksgiving

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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