Thanksgiving may be known for its turkey and creamy side dishes, but it’s also the perfect opportunity to showcase the versatility and deliciousness of plant-based cuisine. Vegan and vegetarian dishes can be just as rich, comforting, and festive as their meat and dairy-based counterparts. This Thanksgiving, surprise your guests with these creative, flavorful, and satisfying vegan and vegetarian dishes that will please everyone at the table, from dedicated herbivores to meat lovers looking for something new.
1. Butternut Squash and Lentil Shepherd’s Pie
Why It’s Great: This dish is hearty and filling, making it a perfect main course for a meatless Thanksgiving. The creamy mashed butternut squash topping pairs perfectly with a rich lentil filling.
How to Make It:
- Ingredients: Butternut squash, lentils, carrots, celery, onions, garlic, tomato paste, vegetable broth, olive oil, and fresh thyme.
- Preparation: Boil cubed butternut squash until tender, then mash with olive oil, salt, and pepper. In a skillet, sauté onions, carrots, celery, and garlic until soft. Add lentils, tomato paste, and vegetable broth, and simmer until the lentils are tender and the mixture is thick.
- Assembly: Spread the lentil mixture in a baking dish and top with mashed butternut squash. Bake at 400°F (200°C) for 20 minutes, or until the top is lightly browned.
- Tips: For added flavor, sprinkle nutritional yeast on top before baking to mimic a cheesy crust.
Why It Works: The lentils provide a rich, meaty texture, while the butternut squash adds a creamy, slightly sweet contrast, making this dish a satisfying centerpiece.
2. Mushroom and Chestnut Stuffed Acorn Squash
Why It’s Great: Acorn squash makes a stunning presentation and serves as a perfect edible bowl for a savory mushroom and chestnut filling. It’s a hearty side or a beautiful vegan entrée.
How to Make It:
- Ingredients: Acorn squash, mushrooms (cremini or shiitake), cooked chestnuts, garlic, sage, breadcrumbs, olive oil, salt, and pepper.
- Preparation: Halve and scoop out the seeds from the acorn squash. Brush with olive oil, salt, and pepper, and roast at 400°F (200°C) for 35-40 minutes until tender. In a skillet, sauté chopped mushrooms, garlic, and sage, then add crumbled chestnuts and breadcrumbs.
- Assembly: Fill each roasted squash half with the mushroom and chestnut mixture and return to the oven for 10 minutes.
- Tips: Garnish with fresh parsley or pomegranate seeds for a pop of color and extra flavor.
Why It Works: The earthy mushrooms and sweet, nutty squash create a balanced and satisfying dish, while the chestnuts add a rich, buttery texture that feels luxurious.
3. Vegan Green Bean Casserole
Why It’s Great: A classic Thanksgiving side gets a vegan makeover with a creamy cashew sauce and crispy onions, keeping all the comforting flavors without the dairy.
How to Make It:
- Ingredients: Fresh green beans, cashews (soaked), mushrooms, garlic, vegetable broth, olive oil, and crispy fried onions.
- Preparation: Blend soaked cashews with vegetable broth and garlic until smooth. In a skillet, sauté sliced mushrooms until golden. Mix with the cashew cream and season with salt and pepper. Blanch the green beans, then combine with the mushroom sauce.
- Assembly: Pour the mixture into a baking dish, top with crispy fried onions, and bake at 375°F (190°C) for 15 minutes, until bubbly.
- Tips: For extra richness, add a splash of coconut milk to the cashew sauce.
Why It Works: The cashew cream mimics the creamy texture of traditional green bean casserole, while the crispy onions add that familiar crunch, making it a comforting and crowd-pleasing dish.
4. Savory Vegan Stuffing with Apples and Pecans
Why It’s Great: Stuffing is a Thanksgiving must-have, and this version is packed with seasonal flavors like apples and pecans, making it a delicious, plant-based alternative.
How to Make It:
- Ingredients: Day-old bread (cubed), apples, celery, onions, pecans, vegetable broth, fresh sage, thyme, olive oil, salt, and pepper.
- Preparation: Sauté onions and celery in olive oil until soft, then add chopped apples, sage, and thyme. Mix with bread cubes and pecans, then pour in vegetable broth until the bread is moist but not soggy.
- Baking: Transfer to a baking dish and bake at 350°F (175°C) for 30-35 minutes until golden brown on top.
- Tips: Toast the bread cubes before mixing for extra texture and to prevent them from becoming too mushy.
Why It Works: The apples add a touch of sweetness that balances the savory herbs, while the pecans bring a satisfying crunch. It’s a versatile dish that pairs well with almost any other Thanksgiving dish.
5. Roasted Root Vegetable Salad with Maple Balsamic Glaze
Why It’s Great: This salad combines the sweetness of roasted root vegetables with a tangy maple balsamic glaze, offering a lighter but still substantial side dish for your Thanksgiving spread.
How to Make It:
- Ingredients: Carrots, parsnips, sweet potatoes, beets, Brussels sprouts, maple syrup, balsamic vinegar, olive oil, salt, and pepper.
- Preparation: Chop vegetables into uniform pieces, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 30-40 minutes until caramelized.
- Glaze: In a small saucepan, simmer balsamic vinegar and maple syrup until slightly thickened.
- Assembly: Drizzle the glaze over the roasted vegetables and serve warm.
- Tips: Add toasted pumpkin seeds or dried cranberries for extra texture and sweetness.
Why It Works: The combination of sweet and earthy roasted vegetables with the tangy glaze makes this salad a delicious and colorful addition to the table, appealing to vegans and non-vegans alike.
6. Vegan Pumpkin Pie with Coconut Whipped Cream
Why It’s Great: No Thanksgiving meal is complete without pumpkin pie, and this vegan version uses coconut milk for a creamy, spiced filling that’s as rich and flavorful as the original.
How to Make It:
- Ingredients: Canned pumpkin puree, coconut milk, maple syrup, cornstarch, cinnamon, nutmeg, ginger, salt, and a vegan pie crust.
- Preparation: Mix the pumpkin puree, coconut milk, maple syrup, cornstarch, and spices until smooth. Pour into a vegan pie crust.
- Baking: Bake at 350°F (175°C) for 50-60 minutes, until the center is set. Let cool completely before serving.
- Whipped Cream: Whip chilled coconut cream with a bit of maple syrup until soft peaks form, and serve alongside the pie.
- Tips: For a firmer filling, refrigerate the pie for a few hours before slicing.
Why It Works: The coconut milk provides a creamy texture, while the blend of spices gives the traditional pumpkin pie flavor. It’s a satisfying dessert that everyone can enjoy, regardless of dietary preferences.
Conclusion: Elevate Your Plant-Based Thanksgiving
These vegan and vegetarian Thanksgiving dishes prove that plant-based options can be just as hearty, delicious, and festive as traditional fare. From savory mains like butternut squash shepherd’s pie to classic sides like stuffing and green bean casserole, there’s something for everyone to love. Whether you’re hosting a completely meat-free Thanksgiving or just looking to add some new flavors to your table, these recipes are sure to impress your guests and create a memorable holiday feast.
