7 Vegan Thanksgiving Recipes That Are Equally (If Not More) Amazing (2024)

I HAD to start out with my favorite Thanksgiving dish of all time, a sweet potato casserole. These are so sweet, good, and ooey-gooey, it’s hard to believe they can be considered a side dish instead of a dessert. I’m not complaining though. The recipe in this Pinterest post is great, simple, and completely plant-based. Instead of using the also-traditional topping of marshmallows, pecans were used, which adds such a sweet crunch to the dish. You can also opt for vegan marshmallows if you want to keep that aspect of this classic Thanksgiving dish, or you could even explore other options! Though, if you are making a sweet potato casserole this year for Thanksgiving, here’s a hit I learned from my mom: throw in a tiny bit (maybe a fourth of a cup) of orange juice to the casserole and mix it in. This may sound weird, but trust me, the flavors are balanced AMAZINGLY.

Mashed potatoes are great, but sometimes it’s hard to get the flavor right when you’re making them plant-based. One way to ensure the great flavor is infusing another one into your mashed potatoes. Caramelized onions are an awesome way to do this. Other infusions could include herb infusions, garlic, etc. Let’s face it, the mashed potatoes are often the star of the show on Thanksgiving– and for good reason. So, it’s high stakes we’re dealing with. Just use the recipe in the Pin here and you’ll be golden!

If I am one thing, it is a girl who loves mushrooms. This mushroom wellington is mouthwatering enough to be served on the thanksgiving table in place of a turkey, but it can also serve as a side dish. Regardless… YUM! This recipe definitely epitomizes comfort food, which is ideal for holiday celebrations and winter gatherings. Even moreso – the final product of this dish is nothing short of impressive. Making it, you’ll definitely feel like you’re on the Great British Baking Show in the best possible way.

Another classic, the green bean casserole is a fan favorite among adults – not so much for kids, but that’s alright – more for us! This green bean casserole recipe in this Pin is SO simple, which is great if you’re trying to squeeze in more side dishes but don’t want to overwhelm yourself. It also incorporates the classic crunch that I think is necessary for a green bean casserole.

In the autumn, you will catch me making butternut squash soup at least once a year. This stuff is AMAZING and so so nourishing. It’s one of my favorite things to make and eat for a reason – and the taste is the reason far above the nourishment. Butternut squash (and squash in general) can taste so autumnal that everything made with it automatically tastes cozy. If you’re looking for a starter to serve, maybe consider this soup! It’s a great way to warm your guests’ bellies up for the main event.

Stuffing is essential for Thanksgiving and that’s no exaggeration. It’s delicious but most of us only eat it once a year. So, I’m at least always building up my appetite for stuffing and love seeing it in a Thanksgiving spread. This vegan version is just as good if not better than the original including animal products.

If you love pumpkin and you love cheesecake, but not necessarily how cheesecake makes your tummy feel, then you’re in luck. These pumpkin cheesecake bars are completely vegan and packed with autumnal flavor. I also like this recipe because it is something a little different than the classic pumpkin pie (which, don’t get me wrong, I LOVE) but this mixes things up a little and offers a fun twist on a favorite.

Bonus! Here’s a recipe for thanksgiving morning that will be sure to put you in a thankful mood and ready to watch a parade. All you’ll have to do is prep your oats with all the ingredients the night before. Give them a mix and refrigerate overnight. In the morning, you’ll have tasty pumpkin pie oats to enjoy for breakfast. You’re welcome.