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 Top Thanksgiving Cocktails like 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 pumpkin pie

Best Vegan Pumpkin Pie (& More Thanksgiving Recipes!)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 8 1x
  • Diet: Vegan


Here’s your perfect vegan pumpkin pie recipe! This plant based spin is (dare we say it) even more delicious than the original and perfect for Thanksgiving.


  • 1 Vegan Pie Crust
  • 2 ¼ cups pumpkin puree (not pumpkin pie filling; you’ll need 2 15-ounce cans)
  • ½ cup full fat coconut milk
  • 2 teaspoons vanilla extract
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice blend (store-bought or homemade)
  • For serving: vegan whipped cream


  1. Make the Vegan Pie Crust Step 1 and 2, then refrigerate it while you make the filling. 
  2. Preheat an oven to 350 degrees Fahrenheit. 
  3. Place the pumpkin puree, coconut milk, vanilla, light brown sugar, granulated sugar, cornstarch, and kosher salt in a blender and blend until smooth.
  4. Make a pie crust shield using aluminum foil: cut a hole in the center of a large square of aluminum foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. (It will look like this.)
  5. Roll out the pie crust and add it to a standard pie plate (not deep dish), following the instructions in Vegan Pie Crust.
  6. Pour the filling into the pie crust. Fill it all the way to the rim, but don’t overfill the pie plate: you’ll have about ¼ cup leftover that you can discard (or taste!). 
  7. Bake the pie for 55 minutes total until set, adding the foil shield for the curst at the 30 minute mark. Cool 1 hour on counter, then refrigerate at least 2 hours before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Thanksgiving

Keywords: Vegan Thanksgiving Recipes, Vegan Thanksgiving

Last updated: November 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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