Vegan Thanksgiving Menu: 50+ Recipes from Starters to Pie (With a Game Plan)
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★ Add us as a trusted Google sourceA good vegan Thanksgiving menu has one showstopping main, a few classic sides, a gravy worth pouring on everything and a pie at the end, all made the vegan way, without meat, dairy or eggs. Below you’ll find my complete menu for 6 to 8 guests, a make-ahead game plan and 50+ vegan Thanksgiving recipes for every course, from starters and soups to Wellington, stuffing, cranberry sauce and pumpkin pie.
I grew up in Romania, where the holiday table is built around stuffed cabbage rolls, so my Thanksgiving is a mix of both worlds. I’ve put the whole menu, the game plan, a grocery list and 16 full recipes into a free printable guide; it also has a week of meals if you keep the Nativity Fast.
How to Build a Vegan Thanksgiving Menu
Start with the main and build the rest of the table around it. Pick one centerpiece that slices or serves at the table, like a Wellington, a stuffed squash or a glazed meatloaf, then add three sides: something creamy (mashed or scalloped potatoes), something green (green beans or Brussels sprouts) and stuffing with cranberry sauce. Add one starter people can nibble while the oven is busy, a warm bread and one or two desserts. Anything that reheats well, like soup, gravy and cranberry sauce, can be made a day or two ahead, and always make a double batch of gravy.
My Complete Vegan Thanksgiving Menu
Here’s exactly what I’d cook for 6 to 8 people. Choose one main, or make both if you’re feeding a crowd.
- To start: Creamy Red Lentil Pâté (made with olive oil) with crackers and crudités, and Vegan Spinach Puffs
- Soup: Butternut Squash Soup (double it for 6 to 8 guests)
- The main: Stuffed Butternut Squash or Vegan Meatloaf
- On the side: Vegan Mushroom Gravy, Vegan Green Bean Casserole (double it), Vegan Sweet Potato Casserole, Baked Mashed Potato Muffins, Vegan Cornbread and Roasted Stuffed Onions (double it)
- Dessert: Crustless Pumpkin Pie with Coconut and Vegan Pound Cake with Cranberries
- To drink: Vegan Eggnog, boozy or alcohol-free
Make-Ahead Vegan Thanksgiving Game Plan
Spread the cooking over a week and the day itself is mostly reheating and setting the table:
| When | What to do |
|---|---|
| 1 week before | Write your shopping list and shop for the pantry items. Shape the spinach puffs and freeze them unbaked. |
| 2-3 days before | Bake the cranberry pound cake (it keeps 3 days covered at room temperature). Make the butternut squash soup: it keeps 4 days in the fridge. |
| The day before | Make the pumpkin pie, which needs a few hours in the fridge to firm up. Make the lentil pâté and the gravy. Trim the green beans and slice the mushrooms. |
| The morning of | Stuff the butternut squash (or shape the meatloaf), make the mashed potato muffins and the sweet potato casserole, and bake the cornbread so it’s served warm. |
| 1 hour before | Bake the squash or meatloaf, the casseroles and the spinach puffs. |
| Right before serving | Reheat the soup and gravy with a splash of stock, add the fried onions to the green bean casserole so they stay crisp, and blend the eggnog. |
Jump to a course
- Vegan Thanksgiving Appetizers and Starters
- Cozy Soups to Start the Meal
- Show-Stopping Vegan Mains
- Pot Pies and Savory Tarts
- Classic Vegan Thanksgiving Sides
- Potatoes, Mash and Gravy
- Breads and Rolls
- Pies and Desserts
- Holiday Drinks
Vegan Thanksgiving Appetizers and Starters
Something to nibble while the oven is busy. Most of these can be made a day or two ahead, so they cost you nothing on the day.
1
Vegan Spinach Puffs
Flaky puff pastry wrapped around a savory tofu and spinach filling, golden and crisp in under an hour. Shape them a week ahead and freeze them unbaked, then bake straight from the freezer while guests arrive. Serve them warm, because that is when the pastry is at its flakiest.
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2
Vegan Mushroom Pâté
Earthy button and wild mushrooms blended with toasted walnuts into a silky spread for toast or crackers. Cook the mushrooms until the pan is completely dry, then chill the pâté for a few hours so it firms up. It keeps in a jar in the fridge, so make it the day before.
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3
Creamy Red Lentil Pâté
A smooth, golden spread of red lentils, carrot, onion, garlic and turmeric, ready in about 30 minutes. Make it with olive oil to keep it fully vegan, and blend in a couple of ice cubes for a creamier texture. It keeps 4 to 5 days in the fridge, so it is an easy day-before job.
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4
Pumpkin Hummus
Classic hummus gets a seasonal twist with pumpkin, which makes it extra creamy and a lovely orange color for the appetizer board. Roast the pumpkin rather than boiling it so the hummus stays thick. Serve it with crudités, pita chips or the crackers you are already putting out.
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5
Butter Beans Spread with Chanterelle Mushrooms and White Wine
A creamy butter bean spread topped with sautéed chanterelles and a hint of white wine, ready in about 15 minutes. Make the bean spread ahead and keep it in the fridge, then cook the mushrooms and spoon them on just before serving so the topping is warm.
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6
Roasted Eggplant and Red Bell Pepper Canned Spread
A traditional Romanian roasted eggplant and red pepper spread, slow-cooked until smoky and rich and naturally vegan. If you put up jars in summer, this is the moment to open one. Serve it on crusty bread or toasted baguette slices as a no-work starter.
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7
Savory Mushroom Rolls
Pizza dough rolled around garlicky mushrooms and spinach, then baked and sliced into spirals that disappear fast at a party. Use a dairy-free, egg-free dough or rolled puff pastry to keep them vegan. Bake them while the main rests and serve warm.
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8
Eating Richly
Thanksgiving Turkey Veggie Tray
Fresh vegetables arranged in the shape of a turkey, a fun platter that even kids reach for. Use whatever crunchy vegetables you like and add a bowl of hummus or dip as the body. Assemble it on the morning of the dinner and keep it covered in the fridge until serving.
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Cozy Soups to Start the Meal
A small bowl of soup is the easiest first course, because it reheats perfectly and can be made days before.
9
Butternut Squash Soup
Creamy, comforting and full of roasted vegetables, this butternut squash soup is naturally vegan and tastes like autumn. It keeps 4 days in the fridge, so make it early in the week. The soup thickens as it cools; thin it with a splash of warm stock when you reheat it.
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10
Wild Rice Soup
A hearty vegan wild rice soup that is ready in about 25 minutes. Taste the rice as it cooks: pure wild rice may need longer than the roughly 15 minutes a blend takes. Serve small bowls as a starter, or keep it in mind for the cold weekend after Thanksgiving.
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11
Vegan French Onion Soup
Sweet caramelized onions in a rich broth, topped with toast and melty vegan cheese. The soup base freezes for up to 3 months, so make it ahead and add the toast and cheese only when you reheat it. Blonde beer works in place of white wine.
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12
Cream of Parsnip Soup
A silky, subtly sweet cream of parsnip soup made with a handful of simple ingredients. Vegetable broth gives a richer soup, while water keeps it lighter. Any plant-based cooking cream works, and it reheats well, which makes it an easy starter for a long holiday meal.
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13
Sweet Potato Soup
Sweet potato and ginger give this creamy soup a warming sweet-and-spicy flavor, and it comes together in about 30 minutes. Add only enough water to cover the vegetables, then thin to taste after blending, so the soup stays velvety rather than watery.
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Show-Stopping Vegan Mains
Choose one centerpiece that slices or serves at the table, then build the rest of the menu around it. For more ideas, see my vegan Thanksgiving main dishes.
14
Stuffed Butternut Squash
Roasted butternut squash halves filled with a creamy mushroom and spinach stuffing, ready in under an hour. Use shredded vegan cheese on top to keep it fully vegan. Stuff the squash in the morning and bake it an hour before dinner; reheat leftovers in the oven so the top stays crisp.
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15
Vegan Meatloaf
A vegan meatloaf built on chickpeas, peppers and herbs, baked under a tangy tomato glaze. Pulse the chickpeas just until the mixture holds together so the loaf keeps some bite. Let it rest for at least 10 minutes before slicing, which is also the perfect window to finish the gravy.
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16
Vegan Wellington
Herby soy mince, garlicky mushrooms and wilted spinach wrapped in golden puff pastry, a festive main that slices beautifully. Let all three fillings cool completely before assembling, which is the biggest secret to a crisp crust. Check that your puff pastry is dairy-free.
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17
Vegan Steak
Oyster mushroom caps in a spiced crust, pan-fried until crispy on the outside and meaty inside, with no seitan needed. Make a full batch and freeze them packed separately, then cook as many as you need. A good pick when you want a plated main rather than a roast.
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18
Yumsome
Roast Stuffed Seitan Roulade
A seitan roulade rolled around a savory stuffing and roasted, a classic centerpiece if you love seitan. It slices into neat rounds for the table and is filling enough to stand in for the turkey. Make it the day before and reheat it covered so it stays moist.
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19
Vegan Cabbage Rolls
Pickled cabbage leaves wrapped around a mushroom and rice filling, then slow-baked until rich and tender, my Romanian take on a holiday main. They taste even better the next day, so make them ahead. They also freeze for up to 3 months.
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Pot Pies and Savory Tarts
Golden crusts and creamy fillings that come out of the oven ready to serve, an easier alternative to carving a roast.
20
Vegan Mushroom Tart
Golden mushrooms, zucchini and sweet fried onions over a creamy cashew and silken tofu filling in a crisp pie crust. Soak the cashews ahead (overnight, or 15 to 20 minutes in hot water) or the filling will not blend smooth. Many store-bought crusts contain butter, so pick a vegan one.
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21
Vegan Mushroom Pot Pies
Creamy mushrooms, bell peppers and peas in a herbed sauce, baked under puff pastry lids in individual ramekins. Let the filling thicken well before adding the lids so the crust bakes up crisp. Individual pies are easy to serve and look lovely on a holiday table.
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22
Pumpkin Pot Pie
Tender pumpkin, carrot, peas and spinach in a savory gravy under a flaky golden crust, ready in about an hour. Make sure your pie crust is vegan, with no butter or lard. Reheat leftovers in the oven so the crust stays crisp.
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23
Sweet Potato Shepherd’s Pie
Savory kidney beans and vegetables under a golden sweet potato mash, a hearty twist on the classic. Assemble it up to 3 or 4 days ahead and keep it in the fridge, then bake until warmed through and the top crisps up again. It frees up your hands on the day.
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Classic Vegan Thanksgiving Sides
Stuffing, cranberry sauce and a few vegetable sides: aim for one creamy, one green and one roasted dish.
24
Sarah’s Vegan Kitchen
Vegan Celery Stuffing
Stuffing is the side many people consider the heart of the Thanksgiving plate, and this vegan celery stuffing keeps all the classic comfort. Bake it in its own dish, so the top turns golden and crisp. Prep the bread and chop the vegetables the day before, then bake while the main rests.
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25
It Doesn’t Taste Like Chicken
The Best Easy Vegan Cranberry Sauce
Tart, glossy cranberry sauce is the bright note that cuts through rich mash, stuffing and gravy. Homemade cranberry sauce sets as it cools and keeps for several days in the fridge, so make it up to 3 days ahead and take it out of the fridge a little before serving.
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26
Vegan Runner Eats
Smoky Roasted Brussels Sprouts
Halved Brussels sprouts tossed with smoked paprika, garlic, thyme, nutritional yeast and a little maple syrup, then roasted cut side down at a high heat until crispy outside and tender inside. Trim and halve the sprouts the day before, and roast them while the main rests.
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27
Vegan Green Bean Casserole
Tender green beans and mushrooms in a creamy dairy-free sauce, topped with crispy fried onions, all the flavor of the classic. Use unsweetened almond milk so the sauce stays savory. Add the fried onions right before serving so they stay crunchy, and double the recipe for a crowd.
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28
Vegan Sweet Potato Casserole
Maple-spiced sweet potato purée baked under a crunchy almond, walnut and pistachio crumble, on the table in under an hour. It works as a side or as a not-too-sweet dessert. Make the purée the day before and add the crumble just before baking.
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29
Roasted Stuffed Onions
Onions hollowed out and filled with a savory, meaty-tasting vegan stuffing, inspired by a popular Lebanese dish and ready in about 40 minutes. They look impressive on the table and bake alongside the main. Double the batch for 6 to 8 guests, because they go fast.
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30
Cheesy Baked Butternut Squash
Baked butternut squash stuffed with a smoked tofu and nutritional yeast filling, one of the easiest autumn sides. Plain baked squash freezes well, so you can bake it ahead and add the cheesy filling when you are ready to serve. It doubles as a light main for smaller tables.
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31
Mushroom Rice Pilaf
The easiest mushroom rice pilaf, tender every time and ready in about 40 minutes. Simmer for 20 minutes, then cover and take it off the heat so the rice absorbs the liquid without burning. Finish with fresh parsley; it is a great side for guests who skip the potatoes.
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32
Spring Oven Roasted Vegetables
Baby potatoes and carrots roasted with fresh herbs until golden, a simple side that goes with any main. The recipe suggests a sour cream sauce, so skip it or use a plant-based sour cream to keep the dish vegan. Roast the vegetables on the bottom rack while the main bakes.
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Potatoes, Mash and Gravy
No Thanksgiving plate is complete without potatoes and a good gravy, and the gravy goes with everything, so make plenty.
33
Vegan Scalloped Potatoes
Thinly sliced potatoes layered in a creamy coconut sauce with melty dairy-free cheese, French-style comfort food that happens to be plant-based. Use thick, full-fat canned coconut milk for a properly creamy sauce. A 1:1 gluten-free flour blend works for gluten-free guests.
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34
Minimalist Baker
The Best Vegan Mashed Potatoes
Fluffy, creamy vegan mashed potatoes from Minimalist Baker, simple enough to make with basic ingredients. Mash them up to a couple of hours ahead and keep them warm in a covered pot over very low heat, adding a splash of plant milk before serving. Pour the mushroom gravy right on top.
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35
I Love Vegan
Thanksgiving-Style Smashed Potatoes
Crispy smashed potatoes served with a savory mushroom gravy and a spoonful of cranberry sauce, the whole Thanksgiving plate in one bite. Boil the potatoes ahead, then smash and roast them just before serving so the edges are crisp.
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36
Baked Mashed Potato Muffins
Creamy seasoned mash baked into muffins around a tender Brussels sprout center, ready in about an hour. They are a fun way to serve mashed potatoes, with built-in portions and crispy edges. Make them in the morning and reheat them in the oven so they stay crisp outside.
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37
Vegan Mushroom Gravy
A rich, glossy mushroom gravy built on dried porcini and fresh chanterelles, simmered with garlic, thyme and rosemary. Save the porcini soaking water, because it becomes the stock. Make it the day before and reheat it with a splash of stock, and make a double batch.
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Breads and Rolls
Something warm to tear and pass around the table, and to mop up the last of the gravy.
38
Vegan Cornbread
Soft, moist vegan cornbread studded with sweet corn, red bell pepper and spring onion, with a gentle kick of cayenne. It bakes in about 20 minutes, so make it the morning of and serve it warm. Stir only until the batter comes together, because overmixing makes cornbread tough.
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39
One Green Planet
Thanksgiving Skillet Rolls
Soft, puffy rolls baked together in a skillet, so much better than store-bought and a comforting addition to the holiday table. Bake them so they come out of the oven just as everyone sits down, and bring the skillet straight to the table.
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40
No-Knead Vegan Focaccia
Homemade vegan focaccia with a golden, dimpled crust, juicy cherry tomatoes and fresh basil, with no kneading required. Make sure your yeast foams within about 5 minutes, otherwise the dough will not rise. Bake it in the morning and slice it just before dinner.
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41
Gluten-Free Vegan Garlic Cheesy Biscuits
Soft, tender biscuits with cheesy garlic flavor, made with vegan and gluten-free ingredients and ready in about 20 minutes. They are a great choice for gluten-free guests. Keep the vegan butter cold and shape them with a spoon for a quick, rustic look.
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Pies and Desserts
Pumpkin, apples and warm spices for the sweet end of the meal. For 22 more ideas, see my vegan Thanksgiving desserts.
42
Crustless Pumpkin Pie with Coconut
A naturally sweetened, grain-free pumpkin pie with coconut, baked in one bowl, with no crust to roll out. It firms up as it chills, so make it the day before and refrigerate it for at least a couple of hours before slicing. Canned pumpkin purée saves time.
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43
Vegan Apple Pie
A classic lattice-topped American apple pie, dairy-free and egg-free, with green apples spiced with cinnamon, cardamom, anise and nutmeg. Let the pie cool for at least an hour before slicing so the filling sets. It keeps covered at room temperature, so you can bake it the day before.
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44
Apple Streusel Cake
A German-style apple streusel cake with a soft vanilla cream filling, cinnamon apples and a crisp streusel on top. Use the vegan options in the recipe, psyllium husks instead of the egg and plant milk, to make it fully vegan. Warm slices briefly before serving.
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45
Vegan Pumpkin Muffins
Tender, egg-free and dairy-free pumpkin muffins ready in about half an hour. Blending oats and chia into a fresh flour gives the best crumb. They are handy for a dessert table, for guests who want something small, and for breakfast the next morning.
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46
Broke Foodies
Pumpkin Spice Blondies
Chewy pumpkin spice blondies that are easy to bake and easy to share, a nice change from yet another pie. Bake them a day ahead, let them cool completely, then cut into squares. They travel well if you are bringing dessert to someone else’s table.
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47
Autumn Quince Pudding with Raisins and Walnuts
A creamy stewed quince pudding with raisins, walnuts and warm spices, ready in about 25 minutes. Swirl in some quince jam for a two-color effect. It keeps covered in the fridge for up to 3 days and works warm or cold, a light end to a big meal.
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48
Vegan Pound Cake with Cranberries
An easy vegan pound cake studded with cranberries and raisins, festive enough for the holidays and no special baking skills needed. It keeps for 3 days covered at room temperature, so it is one of the first things to bake. No citrus oils? Use lemon and orange zest.
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Holiday Drinks
Something festive to pour, with and without alcohol.
49
Vegan Eggnog
Creamy vegan eggnog made with a few simple ingredients in about 5 minutes, with a boozy and an alcohol-free version. Stir rum, bourbon, brandy or whiskey into the grown-up glasses only, so one batch works for everyone. Adjust the cinnamon to taste before serving.
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50
Christmas Punch
A festive punch of cranberry, orange and lime juice with Aperol and fresh fruit, topped with Prosecco and club soda. Chill the juice-and-fruit base overnight, and add the Prosecco and soda only right before serving so the punch stays fizzy.
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Want more choice? My vegan Thanksgiving main dishes has 25+ mains and sides, and my vegan Thanksgiving desserts has 22 pies, cakes and crisps for the sweet end of the meal.
Get the Free Holiday Menu Guide
The menu, the game plan, a grocery list by store section and 16 full vegan recipes, in one printable PDF. I’ll email it to you right away.
Frequently Asked Questions
What should be on a vegan Thanksgiving menu?
A vegan Thanksgiving menu has the same parts as a classic one: a starter or soup, one showstopping main such as a Wellington, stuffed squash or vegan meatloaf, two or three sides (stuffing, mashed potatoes, green bean casserole, cranberry sauce), a good mushroom gravy, a bread and a pie. Everything is simply made without meat, dairy or eggs.
What do vegans eat on Thanksgiving instead of turkey?
Vegans serve a centerpiece that slices or serves at the table, such as a vegan Wellington, a stuffed butternut squash, a glazed chickpea meatloaf, a seitan roulade or cabbage rolls. With stuffing, mashed potatoes and gravy around it, the plate feels just as festive.
Can I make a vegan Thanksgiving dinner ahead of time?
Yes. Soups, gravy, cranberry sauce, spreads and most desserts can be made one to three days ahead, and casseroles and pot pies can be assembled the day before. On the day itself you mostly bake the main and the casseroles and reheat the rest. The game plan above shows what to do when.
Is stuffing vegan?
Traditional stuffing often contains butter, chicken stock or eggs, so it is usually not vegan. A vegan stuffing uses olive oil or vegan butter and vegetable stock instead, and it is just as savory. Bake it in its own dish so the top gets crisp.
Is cranberry sauce vegan?
Most cranberry sauce is naturally vegan: it is made from cranberries, sugar and water or orange juice. Homemade sauce is the safest choice, and with store-bought sauce it is worth checking the label.
How much food do I need for 8 people?
Plan one main (or two smaller ones), one soup or starter, three or four sides and one or two desserts. The menu above feeds 6 to 8 guests if you double the soup, the green bean casserole and the stuffed onions. Leftovers keep in the fridge for 3 to 4 days.
Your recipes look absolutely amazing. Please email more Plant/Vegan recipes
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