Vegan Thanksgiving Recipes: 30+ Mains, Sides & Desserts

Hosting a vegan Thanksgiving that impresses omnivore guests doesn’t have to be stressful. This curated guide gives you 30+ reliable, crowd‑pleasing recipes, a serving‑size planner, a make‑ahead schedule, and smart swaps for common allergens. You’ll also find nutrition notes and protein pointers so you can build a balanced menu without getting lost in the weeds.

Searching for the best vegan Thanksgiving recipes? Here’s your quick answer: 30+ tried‑and‑true vegan mains, sides, and desserts with cook times, allergen tags (GF/NF/SF/OF/30), make‑ahead tips, and an easy servings guide so you can cook the right amount and enjoy the day.

Quick links:

• Jump to Mains
• Jump to Sides
• Jump to Desserts
• Make‑Ahead Timeline
• Next Steps

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Your Vegan Thanksgiving Planner (Fast Start)

Use these 3 ready‑to‑go menu templates as‑is, or mix and match.

• Classic Comfort (8–10 servings)

  • Main: Mushroom Wellington, Herb Gravy
  • Sides: Whipped Garlic Potatoes, Green Bean Almondine, Apple‑Sage Stuffing, Cranberry‑Orange Sauce
  • Dessert: Pumpkin Pie with Coconut Whip

• Budget‑Friendly (8–10 servings)

  • Main: One‑Pan Lentil Shepherd’s Pie
  • Sides: Roasted Carrots with Maple‑Mustard Glaze, Skillet Cornbread (Oil‑Free), Shredded Brussels Slaw with Toasted Seeds
  • Dessert: Pear Crisp

• Instagram‑Worthy (8–10 servings)

  • Main: Whole‑Roasted Cauliflower with Tahini Herb Sauce
  • Sides: Pomegranate‑Walnut Rice, Charred Broccolini with Lemon, Delicata Squash Rings with Chili‑Maple Drizzle
  • Dessert: Chocolate‑Ganache Tart (No‑Bake)

How much to cook? A quick servings guide

• Mashed potatoes: 1/2 lb raw potatoes per guest (hearty eaters: 3/4 lb)
• Stuffing: 1 to 1 1/2 cups cooked per guest
• Salad or slaw: 1 cup per guest
• Roasted veg: 1 cup per guest
• Dessert: 1 standard slice or 1 small tart per guest

Pro tip: For macro balance and fullness without food coma, anchor plates with a legume or tofu/tempeh protein, plus high‑fiber sides.

For friendly macro explainers, try our guides: What Are Macros? and Tracking Macros: A 5‑Minute Beginner’s Guide. See our Vegan Meal Prep: 7‑Day Plan for batch‑cooking ideas.

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Make‑Ahead Timeline (Stress‑Less Hosting)

• 5–7 days out
  • Finalize menu; confirm any allergens (nuts, gluten, soy).
  • Order specialty items (non‑dairy whip, vegan butter, pastry dough).
  • Batch‑toast nuts and seeds; store airtight.
• 3–4 days out
  • Make cranberry sauce; refrigerate.
  • Prep pie dough or press crusts (freeze if needed).
  • Cook a big pot of lentils or chickpeas; refrigerate for mains/sides.
  • Chop aromatics (onion, celery, carrots, garlic); store in sealed containers.
• 2 days out
  • Assemble casseroles (stuffing, shepherd’s pie) to the point before baking.
  • Make gravy base and chill; reheat with extra broth on the day.
  • Whip creamy elements (tahini sauce, herb pestos) and refrigerate.
• 1 day out
  • Bake pies and crisps.
  • Pre‑roast root vegetables until just tender; finish and glaze day‑of.
  • Set the table; label serving platters for each dish.
• Day‑of schedule (example for a 4:00 pm meal)
  • 10:00 am: Bring mains/sides to room temp; preheat oven.
  • 12:00 pm: Bake casseroles; cool slightly, tent with foil.
  • 1:30 pm: Roast veggies; warm gravy.
  • 2:30 pm: Finish the centerpiece (cauliflower/Wellington); toss salads.
  • 3:30 pm: Warm rolls, cornbread; carve cauliflower; set buffet.
  • 4:00 pm: Eat! Desserts out at 5:00 pm.

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Recipe Key and Allergen Tags

• GF = gluten‑free
• NF = nut‑free
• SF = soy‑free
• OF = oil‑free
• 30 = 30 minutes or less
• “option” = easy swap to meet tag

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Vegan Thanksgiving Main Dishes

Mushroom Wellington with Herb Gravy (NF option)

• Yield: 8–10 • Time: 1 hr 20 min
• Ingredients
  • 2 tbsp olive oil
  • 2 shallots, finely chopped
  • 24 oz mushrooms (cremini + portobello), finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tbsp tamari or soy sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup walnuts, toasted and chopped (use 1/2 cup sunflower seeds for NF option)
  • 1 sheet vegan puff pastry (about 10x10 in), thawed
  • 2 tbsp chopped parsley
  • 2 tbsp oat milk, for brushing
  • Kosher salt and black pepper
• Steps
  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment.
  2. Heat olive oil in a large skillet over medium‑high heat.
  3. Add shallots and mushrooms; cook 10–12 minutes until browned and most liquid evaporates.
  4. Stir in garlic, thyme, tamari, and Dijon; cook 1–2 minutes until fragrant.
  5. Season with salt and pepper; transfer to a plate to cool 10 minutes.
  6. Add cooled mushroom mixture, nuts/seeds, and parsley to a food processor.
  7. Pulse to a coarse mixture (do not puree).
  8. Chill the filling for 15 minutes to firm up.
  9. On parchment, roll pastry to a 12x10‑inch rectangle.
  10. Mound filling down the center in a log shape.
  11. Fold pastry over the filling; seal seams underneath and at the ends.
  12. Score the top lightly with a knife for venting.
  13. Brush with oat milk.
  14. Transfer to the baking sheet; bake 35–45 minutes until deeply golden.
  15. Rest 10 minutes.
  16. Slice and serve.

One‑Pan Lentil Shepherd’s Pie (GF, NF, SF)

• Yield: 8 • Time: 1 hr
• Ingredients
  • 1 1/4 cups dried brown or green lentils, rinsed
  • 3 cups low‑sodium vegetable broth, divided
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 cup frozen peas
  • 2 lb Yukon Gold potatoes, peeled and cubed
  • 1/2 cup warm unsweetened plant milk
  • 2 tbsp vegan butter or olive oil
  • Salt and pepper
• Steps
  1. Preheat oven to 400°F (204°C).
  2. Boil potatoes in salted water until tender, 15–18 minutes.
  3. Drain potatoes; mash with plant milk, vegan butter, salt, and pepper. Keep warm.
  4. In a saucepan, simmer lentils with 2 cups broth until just tender, 18–22 minutes; drain.
  5. Heat olive oil in a 12‑inch oven‑safe skillet over medium heat.
  6. Sauté onion, carrots, and celery 6–8 minutes until softened.
  7. Stir in tomato paste, thyme, and smoked paprika; cook 1 minute.
  8. Add cooked lentils, remaining 1 cup broth, and peas; simmer 3–4 minutes to thicken.
  9. Season to taste with salt and pepper.
  10. Spread mashed potatoes over the lentils; rough up the surface with a spoon.
  11. Bake 20–25 minutes until the top is browned and the filling bubbles.
  12. Rest 10 minutes before serving.

Whole‑Roasted Cauliflower with Tahini‑Lemon Sauce (GF, NF)

• Yield: 6–8 as a main with sides • Time: 75–90 min
• Ingredients
  • 1 large cauliflower (2–2.5 lb), leaves trimmed
  • 1 1/4 cups vegetable broth
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • For serving — Tahini‑Lemon Sauce
    • 1/2 cup tahini
    • 1/4 cup lemon juice
    • 1/3–1/2 cup ice water
    • 1 small garlic clove, grated
    • 1/2 tsp salt
• Steps
  1. Preheat oven to 425°F (218°C).
  2. Place cauliflower in a Dutch oven; pour in broth.
  3. Sprinkle with smoked paprika, garlic powder, and salt.
  4. Cover with lid; roast 35 minutes.
  5. Uncover; roast 25–35 minutes until knife‑tender and caramelized.
  6. Transfer to a board; slice into wedges.
  7. Spoon the Tahini‑Lemon Sauce over top to serve.

Festive Stuffed Acorn Squash Boats (GF, NF option)

• Yield: 8 • Time: 1 hr 15 min
• Ingredients
  • 4 small acorn squash, halved and seeded
  • 2 tbsp olive oil, divided
  • 1 cup wild rice blend, rinsed
  • 2 1/4 cups vegetable broth
  • 1 small onion, diced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans (use pumpkin seeds for NF option)
  • 2 tbsp chopped parsley
  • Zest of 1 orange; salt and pepper
• Steps
  1. Preheat oven to 425°F (218°C).
  2. Brush squash with 1 tbsp oil; place cut‑side down on a baking sheet.
  3. Roast 25–30 minutes until tender.
  4. In a pot, combine rice and broth; bring to a boil.
  5. Reduce heat; simmer 35–40 minutes until tender; fluff with a fork.
  6. Heat remaining 1 tbsp oil in a skillet; sauté onion 5 minutes.
  7. Fold onion into rice with cranberries, nuts/seeds, parsley, and orange zest.
  8. Season with salt and pepper to taste.
  9. Flip squash; fill cavities with rice mixture.
  10. Return to oven; bake 10 minutes to warm through.

Maple‑Miso Glazed Tempeh Roast (GF, NF)

• Yield: 6 • Time: 45 min
• Ingredients
  • 16 oz tempeh, cut into 1/2‑in slabs
  • 1/4 cup maple syrup
  • 2 tbsp white miso (use GF miso)
  • 1 tbsp tamari (GF)
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger; 1 clove garlic, grated
  • 1 large onion, sliced
• Steps
  1. Preheat oven to 400°F (204°C). Line a baking sheet.
  2. Steam tempeh 10 minutes; pat dry thoroughly.
  3. In a bowl, whisk maple syrup, miso, tamari, rice vinegar, ginger, and garlic.
  4. Scatter onion slices on the lined sheet.
  5. Arrange tempeh on top; brush generously with glaze.
  6. Roast 20–25 minutes, brushing once halfway, until caramelized.

Harissa Chickpea Pot Pie (NF)

• Yield: 6 • Time: 1 hr 10 min
• Ingredients
  • 2 tbsp olive oil
  • 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced
  • 3 tbsp all‑purpose flour
  • 2 cups unsweetened plant milk
  • 1 cup low‑sodium vegetable broth
  • 2–3 tsp harissa paste (to taste)
  • 2 cups cooked chickpeas
  • 1 cup diced potatoes (1/2‑in)
  • 1 cup frozen peas
  • 1 sheet vegan puff pastry or 1 pie crust
  • 1 tsp salt; 1/2 tsp black pepper
• Steps
  1. Preheat oven to 400°F (204°C).
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté onion, carrots, and celery 6–8 minutes until softened.
  4. Stir in flour; cook 1 minute, stirring constantly.
  5. Whisk in plant milk and broth; simmer 3–4 minutes until thickened.
  6. Stir in harissa, chickpeas, potatoes, and peas.
  7. Season with salt and pepper to taste.
  8. Transfer filling to a 9‑inch pie dish.
  9. Top with pastry; crimp edges and cut vents.
  10. Bake 30–35 minutes until golden and bubbling.
  11. Rest 10 minutes before slicing.

Savory Seitan Roulade with Spinach‑Artichoke Filling (NF)

• Yield: 8 • Time: 1 hr 45 min
• Ingredients
  • Dough
    • 1 cup vital wheat gluten
    • 2 tbsp nutritional yeast
    • 1 tsp onion powder
    • 1 tsp poultry seasoning
    • 3/4 cup vegetable broth
    • 1 tbsp coconut aminos
    • 1 tbsp olive oil
  • Filling
    • 1 tbsp olive oil
    • 2 cups spinach
    • 1 cup chopped artichoke hearts
    • 2 tbsp vegan cream cheese
    • Salt/pepper
• Steps
  1. Make the dough: In a bowl, combine vital wheat gluten, nutritional yeast, onion powder, and poultry seasoning.
  2. Stir in broth, coconut aminos, and olive oil to form a dough; knead 2–3 minutes until elastic.
  3. Roll the dough into a rectangle between parchment sheets.
  4. Make the filling: Heat olive oil in a skillet; sauté spinach until wilted.
  5. Stir in artichokes and vegan cream cheese; season with salt and pepper; cool.
  6. Assemble: Spread filling over the dough, leaving a 1‑inch border; roll tightly into a log; wrap in foil.
  7. Steam 45 minutes; cool 15 minutes.
  8. Unwrap; brush with oil; roast at 400°F (204°C) for 15–20 minutes until browned.
  9. Slice and serve.

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Vegan Thanksgiving Side Dishes

Whipped Garlic Potatoes (GF, NF, SF)

• Yield: 8 • Time: 35 min
• Ingredients
  • 3 lb Yukon Gold potatoes
  • 1 head roasted garlic
  • 3/4 cup warm unsweetened plant milk
  • 3 tbsp olive oil or vegan butter
  • 2 tbsp chopped chives
  • 1 1/2 tsp kosher salt; 1/2 tsp black pepper
• Steps
  1. Boil potatoes in salted water until tender, 15–18 minutes.
  2. Drain well; return to the pot.
  3. Mash with roasted garlic, warm milk, and olive oil/vegan butter.
  4. Season with salt and pepper.
  5. Fold in chives; adjust seasoning to taste.

Apple‑Sage Sourdough Stuffing (NF)

• Yield: 10 • Time: 55 min
• Ingredients
  • 10 cups 1‑in sourdough cubes (stale)
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 3 celery stalks, diced
  • 2 apples, diced
  • 2 tbsp chopped sage
  • 1 tsp thyme
  • 2 1/2–3 cups vegetable broth
  • 1 1/2 tsp kosher salt; 1/2 tsp black pepper
• Steps
  1. Preheat oven to 350°F (177°C). Spread bread cubes on a sheet; toast 10 minutes.
  2. Increase oven to 375°F (191°C).
  3. Heat olive oil in a skillet; sauté onion and celery 6 minutes.
  4. Add apples, sage, and thyme; cook 2 minutes.
  5. In a large bowl, toss bread with sautéed mixture and 2 1/2 cups broth.
  6. Season with salt and pepper; add more broth if needed.
  7. Transfer to a greased baking dish; cover with foil.
  8. Bake 25 minutes; uncover and bake 10–15 minutes more until crisp on top.

Easy Vegan Herb Gravy (GF, NF, 30)

• Yield: 3 cups • Time: 20 min
• Ingredients
  • 2 tbsp olive oil
  • 8 oz mushrooms, minced
  • 1 shallot, minced
  • 2 tbsp cornstarch
  • 2 1/2 cups vegetable broth
  • 1 tbsp tamari
  • 1 tsp thyme
  • 1 tsp balsamic vinegar
  • 1/2 tsp kosher salt; 1/4 tsp black pepper
• Steps
  1. Heat olive oil in a saucepan over medium heat.
  2. Add mushrooms and shallot; cook 6–8 minutes until browned.
  3. Stir in cornstarch; cook 30 seconds.
  4. Whisk in broth, tamari, and thyme.
  5. Simmer 5–7 minutes until glossy and thickened.
  6. Stir in balsamic; season with salt and pepper.

Green Bean Almondine (GF, SF, 30)

• Yield: 8 • Time: 20 min
• Ingredients
  • 2 lb green beans, trimmed
  • 2 tbsp olive oil
  • 1/2 cup sliced almonds, toasted
  • 1 lemon, zest and juice
  • 1 tsp kosher salt; chili flakes to taste
• Steps
  1. Boil a large pot of salted water.
  2. Blanch green beans 3–4 minutes; drain and pat dry.
  3. Heat olive oil in a skillet; sauté beans 2–3 minutes.
  4. Toss with almonds, lemon zest/juice, salt, and chili flakes.

Maple‑Mustard Roasted Carrots (GF, NF, SF, OF option)

• Yield: 8 • Time: 30–35 min
• Ingredients
  • 2 lb carrots, peeled and halved
  • 2 tbsp maple syrup
  • 1 tbsp Dijon
  • 1 tbsp olive oil (omit for OF)
  • 1/2 tsp salt; black pepper
• Steps
  1. Preheat oven to 425°F (218°C).
  2. Whisk maple syrup, Dijon, olive oil, salt, and pepper.
  3. Toss carrots with the mixture; arrange on a baking sheet.
  4. Roast 25–30 minutes until caramelized, flipping once.

Shredded Brussels Slaw with Toasted Seeds (GF, NF, SF, OF, 30)

• Yield: 8 • Time: 20 min
• Ingredients
  • 1 1/2 lb Brussels sprouts, shredded
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 3 tbsp aquafaba or olive oil
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/2 cup pomegranate arils
  • 1 tsp kosher salt; black pepper
• Steps
  1. In a large bowl, whisk lemon juice, Dijon, and aquafaba/olive oil.
  2. Season with salt and pepper.
  3. Toss with Brussels sprouts, pumpkin seeds, sunflower seeds, and pomegranate arils.

Cranberry‑Orange Sauce (GF, NF, SF, 30)

• Yield: 2 cups • Time: 15 min
• Ingredients
  • 12 oz cranberries
  • 3/4 cup orange juice
  • Zest of 1 orange
  • 1/2–3/4 cup maple sugar or cane sugar
  • Pinch salt
• Steps
  1. Combine all ingredients in a saucepan.
  2. Bring to a simmer over medium heat.
  3. Cook 10–12 minutes until berries pop and sauce thickens.
  4. Cool completely before serving.

Charred Broccolini with Lemon and Chili (GF, NF, OF option, 30)

• Yield: 8 • Time: 20 min
• Ingredients
  • 2 lb broccolini
  • 1 tbsp olive oil (or water/broth for OF)
  • 2 tbsp lemon juice
  • 1/2 tsp chili flakes
  • 1 tsp kosher salt
• Steps
  1. Preheat oven to 450°F (232°C).
  2. Toss broccolini with olive oil (or water/broth) and salt.
  3. Spread on a baking sheet; roast 12–15 minutes until charred.
  4. Toss with lemon juice and chili flakes.

Pomegranate‑Walnut Rice Pilaf (GF, NF option, 30)

• Yield: 8 • Time: 25 min
• Ingredients
  • 4 cups cooked basmati rice, hot
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1/2 tsp cinnamon
  • 1/2 cup chopped walnuts (use pumpkin seeds for NF option)
  • 1/2 cup pomegranate arils
  • 1/4 cup chopped parsley
  • 1 tsp kosher salt; black pepper
• Steps
  1. Heat olive oil in a skillet; sauté onion 5 minutes.
  2. Stir in cinnamon; cook 30 seconds.
  3. Fold in rice, nuts/seeds, pomegranate, and parsley.
  4. Season with salt and pepper.

Delicata Squash Rings with Chili‑Maple Drizzle (GF, NF, SF, 30)

• Yield: 8 • Time: 30 min
• Ingredients
  • 3 delicata squash, seeded and sliced into 1/2‑in rings
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 2 tbsp maple syrup
  • 1/2 tsp chili flakes
  • 6 sage leaves (optional)
• Steps
  1. Preheat oven to 425°F (218°C).
  2. Toss squash with olive oil and salt; arrange on a baking sheet.
  3. Roast 20–22 minutes, flipping once.
  4. Warm maple syrup with chili flakes; drizzle over squash.
  5. Top with crispy sage if using.

Skillet Cornbread (NF, OF option)

• Yield: 8 • Time: 30–35 min
• Ingredients
  • 1 cup fine cornmeal
  • 1 cup all‑purpose flour (or GF blend)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups unsweetened plant milk
  • 2 tbsp maple syrup
  • 3 tbsp olive oil (omit and add +2 tbsp milk for OF)
• Steps
  1. Place a 10‑inch cast‑iron skillet in the oven; preheat to 400°F (204°C).
  2. In a bowl, whisk dry ingredients.
  3. In another bowl, whisk milk, maple syrup, and olive oil.
  4. Combine wet and dry; stir just until combined.
  5. Carefully grease the hot skillet; pour in batter.
  6. Bake 20–24 minutes until golden and a tester comes out clean.

Garlicky Sautéed Kale with White Beans (GF, NF, 30)

• Yield: 8 • Time: 20 min
• Ingredients
  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 2 bunches kale, ribs removed and sliced
  • 1/2 cup vegetable broth
  • 2 cans (15 oz) cannellini beans, rinsed
  • Zest of 1 lemon
  • 1 tsp kosher salt; black pepper
• Steps
  1. Heat olive oil over medium heat.
  2. Add garlic; cook 30 seconds.
  3. Add kale and broth; cover and steam 3–4 minutes.
  4. Fold in beans; season with salt, pepper, and lemon zest.

Roasted Sweet Potatoes with Pecan‑Chile Crunch (GF, SF)

• Yield: 8 • Time: 40 min
• Ingredients
  • 3 lb sweet potatoes, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 cup pecans, chopped
  • 1 tbsp maple syrup
  • 1/2 tsp chili powder
  • Pinch salt
• Steps
  1. Preheat oven to 425°F (218°C).
  2. Toss potatoes with olive oil and salt; spread on a baking sheet.
  3. Roast 25–30 minutes until tender.
  4. Mix pecans, maple syrup, chili powder, and salt.
  5. Sprinkle topping over potatoes; roast 5–7 minutes more.

Creamed Corn with Smoked Paprika (GF, NF, 30)

• Yield: 8 • Time: 20 min
• Ingredients
  • 2 tbsp vegan butter
  • 1 small onion, minced
  • 4 cups corn kernels
  • 1 1/2 cups unsweetened oat milk
  • 1 tbsp cornstarch + 2 tbsp water
  • 1 tsp smoked paprika
  • 2 scallions, sliced
  • 1/2 tsp kosher salt; black pepper
• Steps
  1. Melt vegan butter in a saucepan over medium heat.
  2. Cook onion 3–4 minutes.
  3. Add corn and oat milk; bring to a gentle simmer.
  4. Stir in cornstarch slurry; cook 2–3 minutes.
  5. Season with smoked paprika, salt, and pepper; top with scallions.

Sauces & Condiments

Bright Chimichurri (GF, NF, OF option, 30)

• Yield: 1 cup • Time: 10 min
• Ingredients
  • 1 cup parsley
  • 1/2 cup cilantro
  • 2 cloves garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup water or olive oil
  • 1/2 tsp chili flakes
  • 1/2 tsp salt
• Steps
  1. Add parsley, cilantro, garlic, and vinegar to a blender or processor.
  2. Pulse to chop.
  3. Stream in water or olive oil until spoonable.
  4. Stir in chili flakes and salt.

Tahini‑Lemon Sauce (GF, NF, 30)

• Yield: 1 cup • Time: 5 min
• Ingredients
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/3–1/2 cup ice water
  • 1 small garlic clove, grated
  • 1/2 tsp salt
• Steps
  1. Whisk tahini and lemon juice until thick.
  2. Slowly whisk in ice water until creamy and pourable.
  3. Stir in garlic and salt.

Maple‑Miso Butter (GF with GF miso; NF, 30)

• Yield: 1/2 cup • Time: 5 min
• Ingredients
  • 1/2 cup vegan butter, soft
  • 1 tbsp white miso
  • 1 tbsp maple syrup
• Steps
  1. Beat butter, miso, and maple until fluffy.
  2. Chill until spreadable.

Soft Dinner Rolls (NF)

• Yield: 12 • Time: 2 hrs (including rise)
• Ingredients
  • 3/4 cup warm plant milk (105–110°F)
  • 2 tsp sugar
  • 2 1/4 tsp instant yeast
  • 2 1/4 cups all‑purpose flour
  • 1 tsp salt
  • 3 tbsp olive oil or melted vegan butter
• Steps
  1. Combine warm milk and sugar; sprinkle yeast; rest 5–10 minutes until foamy.
  2. Add flour, salt, and oil; mix to form dough.
  3. Knead 6–8 minutes until smooth; place in greased bowl.
  4. Cover; rise 45–60 minutes until doubled.
  5. Divide into 12 balls; arrange in greased 9x13‑inch pan.
  6. Proof 25–35 minutes.
  7. Bake at 375°F (191°C) for 15–18 minutes until golden.

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Vegan Thanksgiving Desserts

Classic Pumpkin Pie with Coconut Whip (NF)

• Yield: 8 • Time: 1 hr (plus chilling)
• Ingredients
  • 1 vegan pie crust
  • 15 oz pumpkin purée
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 1 cup full‑fat coconut milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla
  • Coconut whip: 1 can chilled coconut cream, 2 tbsp powdered sugar, 1/2 tsp vanilla
• Steps
  1. Preheat oven to 375°F (191°C).
  2. Whisk filling ingredients.
  3. Pour into crust; bake 45–55 minutes until just set.
  4. Cool completely; chill 4 hours.
  5. Whip coconut cream with sugar and vanilla; serve.

Apple‑Cranberry Crumble (GF option, NF)

• Yield: 8 • Time: 55 min
• Ingredients
  • Filling: 6 cups sliced apples, 1 cup cranberries, 1/3 cup maple syrup, 1 tbsp lemon juice, 1 tbsp cornstarch, 1 tsp cinnamon, pinch salt
  • Topping: 1 cup rolled oats (GF if needed), 1/2 cup flour (GF blend if needed), 1/3 cup brown sugar, 1/4 tsp salt, 1/3 cup coconut oil (melted)
• Steps
  1. Preheat oven to 375°F (191°C).
  2. Toss filling; spread in a 9‑inch dish.
  3. Mix topping; sprinkle over.
  4. Bake 35–40 minutes until bubbly and golden.

Chocolate‑Ganache Tart (No‑Bake, GF option, NF option)

• Yield: 10 • Time: 20 min active + chilling
• Ingredients
  • Crust: 1 1/2 cups raw walnuts (or 1 1/2 cups sunflower/pumpkin seeds for NF), 1 1/4 cups pitted dates, pinch salt
  • Filling: 10 oz dark chocolate (dairy‑free), 1 cup full‑fat coconut milk, 1 tsp vanilla, pinch salt
• Steps
  1. Pulse crust to sticky crumb; press into a 9‑inch tart pan; chill.
  2. Heat coconut milk to steaming; pour over chopped chocolate.
  3. Rest 2 minutes; whisk smooth with vanilla and salt.
  4. Pour into crust; chill 2–3 hours.

Pear Ginger Crisp (GF option)

• Yield: 8 • Time: 50 min
• Ingredients
  • Filling: 6 pears (sliced), 2 tbsp maple syrup, 1 tsp grated ginger, 1 tbsp lemon juice, 1 tbsp cornstarch
  • Topping: 1 cup rolled oats (GF if needed), 1/2 cup flour (GF blend if needed), 1/3 cup brown sugar, 1/4 tsp salt, 1/3 cup vegan butter (melted)
• Steps
  1. Preheat oven to 375°F (191°C).
  2. Toss pears with maple, ginger, lemon juice, and cornstarch.
  3. Spread in a baking dish.
  4. Mix oats, flour, brown sugar, salt, and melted vegan butter.
  5. Sprinkle topping over pears; bake 35–40 minutes.

Pecan Pie Bars (GF option)

• Yield: 16 • Time: 55 min
• Ingredients
  • Crust: 1 1/2 cups flour (GF blend if needed), 1/3 cup powdered sugar, 1/2 tsp salt, 1/2 cup vegan butter (melted)
  • Topping: 1 cup chopped pecans, 1/2 cup maple syrup, 1/3 cup brown sugar, 2 tbsp cornstarch, 1 tsp vanilla, 1/4 tsp salt
• Steps
  1. Preheat oven to 350°F (177°C). Line an 8‑inch pan with parchment.
  2. Mix crust; press into pan; bake 12 minutes.
  3. Whisk topping; pour over crust; sprinkle pecans.
  4. Bake 25–28 minutes; cool completely; slice.

Orange Olive‑Oil Cake (NF)

• Yield: 10 • Time: 55 min
• Ingredients
  • 1 3/4 cups all‑purpose flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup orange juice
  • Zest of 2 oranges
  • 3/4 cup olive oil
  • 1 cup unsweetened plant yogurt or milk
  • 1 tsp vanilla
• Steps
  1. Preheat oven to 350°F (177°C). Grease a 9‑inch pan.
  2. Whisk dry ingredients.
  3. Whisk wet ingredients; combine with dry.
  4. Pour into pan; bake 35–40 minutes until a tester is clean.
  5. Cool; dust with powdered sugar if desired.

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Budget & Shopping List Tips

• Buy whole produce (not pre‑cut); choose in‑season squash, carrots, Brussels, and citrus.
• Use one “hero” herb bundle (parsley) across sauces and garnishes.
• Make one dessert from pantry staples (crisp) and one showpiece (tart or pie).
• Scale efficiently with our servings guide above, and pre‑portion desserts to reduce waste.

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Nutrition Notes: Getting Enough Protein on a Vegan Holiday Menu

• If you track macros, a simple starting point is to keep protein within the Acceptable Macronutrient Distribution Range (AMDR) of 10–35% of calories and ensure adequate daily intake. Adults generally need at least 0.8 g/kg/day of protein (for example, a 150‑pound person would need about 55 grams per day) (Harvard T.H. Chan School of Public Health – Protein).
• You don’t need a faux “turkey” to meet protein goals. Beans, lentils, soy foods, and whole grains can cover the bases.
• Think in “anchors”: Plan 1 legume/soy protein for each plate (e.g., lentil shepherd’s pie, chickpea pot pie, tempeh roast) and fill the rest with fiber‑rich veg and starches.
• Want to track without obsessing? Start with our What Are Macros? explainer and a quick setup in Tracking Macros: A 5‑Minute Beginner’s Guide.

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Leftovers Strategy (Cook Once, Eat Twice)

• Shepherd’s pie reheats well for 3–4 days; add a splash of broth to refresh.
• Roast veg bowls: layer rice, leftover veg, tahini sauce, and crunchy seeds.
• Cranberry‑chili glaze: whisk leftover cranberry sauce with lime and chili to glaze tofu.
• Freeze extra gravy and pie slices individually for future “micro‑Thanksgiving” nights.

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Next Steps: Plan, Shop, Cook

• Copy the menu you want into a note, then list ingredients grouped by store section.
• Batch your oven time: bake casseroles together, roast veg in waves, finish mains last for the dramatic reveal.
• To understand how your food choices impact body composition through the holidays, consider pairing your new recipes with a BodySpec DEXA scan for a precise baseline — and when you’re ready, book your appointment.