These vegan Thanksgiving recipes, from stuffed squash and creamy pasta to pumpkin pie, remind you that skipping the meat and dairy doesn't mean a less delicious holiday dinner.
1/49
Vegan Green Bean Casserole
From the Recipe Creator:
Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one will taste the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
3/4 cup: 327 calories, 23g fat (11g saturated fat), 0 cholesterol, 944mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 3g protein.
2/49
Vegan Pumpkin Pie
From the Recipe Creator:
Rich, creamy and wonderfully spiced for the holidays, this vegan pumpkin pie recipe is perfect for all your guests. —Justin Weber, Kenosha, Wisconsin
Nutrition Facts:
1 piece: 298 calories, 15g fat (12g saturated fat), 0 cholesterol, 239mg sodium, 41g carbohydrate (18g sugars, 3g fiber), 3g protein.
3/49
Vegan Stuffing
From the Recipe Creator:
Mushrooms add earthy flavor to this vegan dressing. Crunchy toasted pecans are stirred in before baking, but walnuts or almonds could also be used. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 270 calories, 18g fat (2g saturated fat), 0 cholesterol, 835mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 6g protein.
4/49
Seitan Chicken
From the Recipe Creator:
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. —Peggy Woodward, Shullsburg, Wisconsin
Nutrition Facts:
1 patty: 616 calories, 26g fat (2g saturated fat), 0 cholesterol, 1194mg sodium, 51g carbohydrate (2g sugars, 2g fiber), 41g protein.
5/49
Vegan Mashed Potatoes
From the Recipe Creator:
Neutral-tasting soy milk doesn't detract from the potato flavor in this quick-to-fix version of vegan mashed potatoes. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 163 calories, 8g fat (3g saturated fat), 0 cholesterol, 388mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
6/49
Homemade Cranberry Sauce
From the Recipe Creator:
This classic cranberry sauce couldn't be easier to make. Be sure to chill it after you combine the fresh cranberries, orange juice, zest and sugar so the flavors have time to meld. —Wilma Sue Sanders, Divide, Colorado
7/49
Roasted Butternut Linguine
From the Recipe Creator:
Squash is one of our favorite vegetables, and this is my husband's preferred fall dish. He looks forward to it all year! —Kim Caputo, Cannon Falls, Minnesota
Nutrition Facts:
1-1/2 cups: 384 calories, 12g fat (2g saturated fat), 0 cholesterol, 344mg sodium, 64g carbohydrate (7g sugars, 6g fiber), 10g protein.
8/49
Vegan Pecan Pie
From the Recipe Creator:
This vegan pecan pie has a flaky crust and an ooey-gooey, delicious filling. It's a special holiday treat. You can replace the pecan halves with additional chopped pecans if you prefer. —Echo Tillman, Freeport, Florida
Nutrition Facts:
1 piece: 563 calories, 37g fat (18g saturated fat), 0 cholesterol, 228mg sodium, 58g carbohydrate (31g sugars, 3g fiber), 5g protein.
9/49
Roasted Pear Salad
From the Recipe Creator:
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor, sweetened with just a touch of honey. —Taste of Home Test Kitchen
Nutrition Facts:
1 each: 174 calories, 9g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 24g carbohydrate (0 sugars, 5g fiber), 3g protein.
10/49
Fig-Carrot Stuffed Kabocha Squash
From the Recipe Creator:
While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts
Nutrition Facts:
1 stuffed wedge: 299 calories, 11g fat (1g saturated fat), 0 cholesterol, 489mg sodium, 52g carbohydrate (19g sugars, 13g fiber), 5g protein.
11/49
Cider Baked Squash
From the Recipe Creator:
I'm a freelance writer who sometimes needs a break from a long session of working on a story. That's when I escape to the kitchen to whip up something that's good to eat, yet easy to prepare. This is one of my favorites! —Christine Gibson, Fontana, Wisconsin
Nutrition Facts:
2 pieces: 137 calories, 0 fat (0 saturated fat), 0 cholesterol, 208mg sodium, 35g carbohydrate (16g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 starch.
12/49
Vegan Pumpkin Bread
From the Recipe Creator:
This recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! —Susan Johnson, Payne, Ohio
Nutrition Facts:
1 piece: 190 calories, 7g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.
13/49
Brussels Sprouts Salad
From the Recipe Creator:
My husband and I like Brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. —Nancy Korondan, Yorkville, Illinois
Nutrition Facts:
1 cup: 171 calories, 15g fat (2g saturated fat), 0 cholesterol, 192mg sodium, 9g carbohydrate (2g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 3 fat, 2 vegetable.
14/49
Vegan Mac and Cheese
From the Recipe Creator:
The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1-2/3 cups: 497 calories, 18g fat (3g saturated fat), 0 cholesterol, 803mg sodium, 67g carbohydrate (5g sugars, 5g fiber), 18g protein.
15/49
Vegan Butternut Squash Soup
From the Recipe Creator:
Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1-1/2 cups: 148 calories, 2g fat (0 saturated fat), 0 cholesterol, 750mg sodium, 33g carbohydrate (10g sugars, 8g fiber), 3g protein.
16/49
Mushroom and Sweet Potato Potpie
From the Recipe Creator:
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Nutrition Facts:
1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.
17/49
Cashew Cheese
From the Recipe Creator:
Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 tablespoon: 56 calories, 4g fat (1g saturated fat), 0 cholesterol, 101mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat.
18/49
Glazed Sweet Potatoes
From the Recipe Creator:
Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland
Nutrition Facts:
1 cup: 352 calories, 9g fat (6g saturated fat), 24mg cholesterol, 96mg sodium, 66g carbohydrate (39g sugars, 6g fiber), 3g protein.
19/49
Vegan Chocolate Cupcakes
From the Recipe Creator:
These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cupcake: 265 calories, 12g fat (2g saturated fat), 0 cholesterol, 194mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 2g protein.
20/49
Pumpkin Hummus
From the Recipe Creator:
I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1/4 cup: 155 calories, 12g fat (2g saturated fat), 0 cholesterol, 104mg sodium, 10g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2-1/2 fat, 1/2 starch.
21/49
Festive Cranberry Fruit Salad
From the Recipe Creator:
This fruit salad is a tradition on my Christmas table. It goes together quickly, which is a plus on such a busy day. —Rousheen Arel Wolf, Delta Junction, Alaska
Nutrition Facts:
3/4 cup: 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 27g carbohydrate (21g sugars, 4g fiber), 1g protein.
22/49
Vegan Apple Crisp
From the Recipe Creator:
With tart apples and a sweet, crumbly topping, this crisp just might be our favorite vegan dessert. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 293 calories, 10g fat (3g saturated fat), 0 cholesterol, 213mg sodium, 49g carbohydrate (34g sugars, 2g fiber), 2g protein.
23/49
Tofu Stir-Fry with Brussels Sprouts
From the Recipe Creator:
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. You can also make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California
Nutrition Facts:
1-1/3 cups: 268 calories, 16g fat (7g saturated fat), 0 cholesterol, 463mg sodium, 24g carbohydrate (9g sugars, 8g fiber), 13g protein.
24/49
Lemon Rice Salad
From the Recipe Creator:
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta
Nutrition Facts:
3/4 cup: 247 calories, 16g fat (2g saturated fat), 0 cholesterol, 84mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 3g protein.
25/49
Vegan Bechamel
From the Recipe Creator:
As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas and mac and cheese. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 135 calories, 10g fat (4g saturated fat), 0 cholesterol, 433mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 4g protein.
26/49
Slow-Cooker Caponata
From the Recipe Creator:
This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana
Nutrition Facts:
1/4 cup: 34 calories, 2g fat (0 saturated fat), 0 cholesterol, 189mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 1g protein.
27/49
Red Lentil Hummus with Brussels Sprout Hash
From the Recipe Creator:
Instead of chickpeas, this red lentil hummus uses lentils to create a hearty, healthful appetizer. The Brussels sprout topping makes this feel more special than plain hummus, but you can serve it without the topping too. —Carolyn Manning, Seattle, Washington
Nutrition Facts:
1 serving: 154 calories, 7g fat (1g saturated fat), 0 cholesterol, 226mg sodium, 18g carbohydrate (2g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
28/49
Vegan Stuffed Shells
From the Recipe Creator:
Low-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. It's a great-tasting dish that everyone will enjoy. —Kimberly Hammond, Kingwood, Texas
Nutrition Facts:
3 stuffed shells: 169 calories, 2g fat (0 saturated fat), 0 cholesterol, 386mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
29/49
Vegan Peanut Butter Cookies
From the Recipe Creator:
Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they’re vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin
Nutrition Facts:
1 cookie: 79 calories, 4g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 10g carbohydrate (7g sugars, 0 fiber), 2g protein.
30/49
Warm Tasty Greens with Garlic
From the Recipe Creator:
My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado
Nutrition Facts:
2/3 cup: 137 calories, 9g fat (1g saturated fat), 0 cholesterol, 216mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 2 fat.
31/49
Roasted Balsamic Red Potatoes
From the Recipe Creator:
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX
Nutrition Facts:
3/4 cup: 159 calories, 5g fat (1g saturated fat), 0 cholesterol, 143mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.
32/49
Vegetable Barley Saute
From the Recipe Creator:
This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
2/3 cup: 148 calories, 4g fat (1g saturated fat), 0 cholesterol, 458mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
33/49
Lemon Mushroom Orzo
From the Recipe Creator:
Sometimes I serve this side dish chilled, and other times we enjoy it hot.
It has a pleasant tinge of lemon and a nice crunch from the pecans.
—Shelly Nelson, Akeley, Minnesota
Nutrition Facts:
3/4 cup: 225 calories, 9g fat (1g saturated fat), 0 cholesterol, 202mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
34/49
Lemon-Pepper Broccoli
From the Recipe Creator:
Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina
Nutrition Facts:
1 cup: 84 calories, 6g fat (1g saturated fat), 0 cholesterol, 103mg sodium, 7g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
35/49
Vegan Lasagna
From the Recipe Creator:
This vegan version of a favorite Italian entree tastes like the original, just without the meat. It also freezes well. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 piece: 374 calories, 15g fat (3g saturated fat), 0 cholesterol, 718mg sodium, 40g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 2-1/2 starch, 1/2 fat.
36/49
Shredded Gingered Brussels Sprouts
From the Recipe Creator:
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
3/4 cup: 56 calories, 2g fat (0 saturated fat), 0 cholesterol, 214mg sodium, 8g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1/2 fat.
37/49
Green Beans and Tomatoes
From the Recipe Creator:
Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. —Paula Wharton, El Paso, Texas
Nutrition Facts:
3/4 cup: 70 calories, 3g fat (0 saturated fat), 0 cholesterol, 248mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
38/49
Wild Rice and Squash Pilaf
From the Recipe Creator:
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California
Nutrition Facts:
1/2 cup: 118 calories, 4g fat (1g saturated fat), 0 cholesterol, 114mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
39/49
Winter Beet Salad
From the Recipe Creator:
To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 213 calories, 15g fat (2g saturated fat), 0 cholesterol, 80mg sodium, 21g carbohydrate (12g sugars, 6g fiber), 4g protein. Diabetic exchanges: 3 fat, 2 vegetable, 1/2 starch.
40/49
Moroccan Stuffed Mushrooms
From the Recipe Creator:
Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
Nutrition Facts:
1 stuffed mushroom: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 81mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 1g protein.
41/49
Roasted Pumpkin and Brussels Sprouts
From the Recipe Creator:
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania
Nutrition Facts:
3/4 cup: 152 calories, 9g fat (1g saturated fat), 0 cholesterol, 255mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.
42/49
Slow-Cooked Potatoes with Spring Onions
From the Recipe Creator:
I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Everyone always enjoys roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida
Nutrition Facts:
1 serving: 157 calories, 5g fat (1g saturated fat), 0 cholesterol, 110mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
43/49
Green Beans in Red Pepper Sauce
From the Recipe Creator:
For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Nutrition Facts:
3/4 cup: 95 calories, 7g fat (1g saturated fat), 0 cholesterol, 276mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
44/49
Sweet Potato Bowl
From the Recipe Creator:
I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it’s hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey
Nutrition Facts:
2 cups: 435 calories, 11g fat (2g saturated fat), 0 cholesterol, 405mg sodium, 74g carbohydrate (15g sugars, 8g fiber), 10g protein.
45/49
Maple-Glazed Acorn Squash
From the Recipe Creator:
With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin
Nutrition Facts:
1/2 each: 251 calories, 0 fat (0 saturated fat), 0 cholesterol, 311mg sodium, 65g carbohydrate (43g sugars, 4g fiber), 2g protein.
46/49
Swiss Chard with Onions & Garlic
From the Recipe Creator:
I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico
Nutrition Facts:
2/3 cup: 159 calories, 10g fat (1g saturated fat), 0 cholesterol, 381mg sodium, 16g carbohydrate (9g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch.
47/49
Smoky Cauliflower
From the Recipe Creator:
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon
Nutrition Facts:
3/4 cup: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
48/49
Simple Vegetarian Slow-Cooked Beans
From the Recipe Creator:
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine
Nutrition Facts:
3/4 cup: 229 calories, 3g fat (0 saturated fat), 0 cholesterol, 672mg sodium, 40g carbohydrate (2g sugars, 13g fiber), 12g protein.
49/49
Maple-Glazed Squash
From the Recipe Creator:
Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado
Nutrition Facts:
1 serving: 242 calories, 0 fat (0 saturated fat), 0 cholesterol, 112mg sodium, 63g carbohydrate (43g sugars, 4g fiber), 2g protein.
Vegan Thanksgiving Recipes FAQ
What can I bring to a Thanksgiving potluck that’s vegan?
For a plant-based Thanksgiving potluck, choose recipes with larger portions that are easy to transport and serve, like vegan green bean casserole, mac and cheese or savory stuffing. You could also make vegan appetizers to pass around, like veggie-stuffed mushrooms or crostini topped with cashew cheese and herbs. Vegan desserts are always welcome at a potluck, including a dish of apple crisp or fluffy dairy and egg-free cupcakes.
What main dishes can I serve for a meat-free Thanksgiving menu?
A meat-free Thanksgiving menu has many satisfying options for a main course, like a tofu stir-fry, vegan lasagna and stuffed shells. There are also plenty of delicious vegetarian Thanksgiving main dishes you can serve, like a hearty vegetarian shepherd’s pie or a rustic family-style lentil loaf, which are meatless and easy to make vegan with a few tweaks.
Can Thanksgiving vegan comfort foods be made ahead of time?
You can make many comforting vegan Thanksgiving recipes in advance, like mashed potatoes, roasted vegetables or butternut squash soup. These recipes reheat easily on the stovetop or in the oven. For dessert, bake a vegan pumpkin or pecan pie the night before and chill until ready to serve.
