Vegan Thanksgiving Recipes (Gluten-free Options!)
The best vegan Thanksgiving recipes to wow your family and guests! Most of them are gluten free and all of them are oil free too! No one will miss the turkey! Vegans, non-vegans, everyone loves these recipes.Hope this Thanksgiving Vegan Meal Plan and Dinner Menu gives you lots of ideas and helps all of you […]

The best vegan Thanksgiving recipes to wow your family and guests! Most of them are gluten free and all of them are oil free too! No one will miss the turkey! Vegans, non-vegans, everyone loves these recipes.

collage of vegan Thanksgiving main courses, sides and desserts

Hope this Thanksgiving Vegan Meal Plan and Dinner Menu gives you lots of ideas and helps all of you and can make your Thanksgiving Day easier and super DELICIOUS!

Simply click on the title / name of each recipe to access the link and print the recipes.

VEGAN BREAKFAST RECIPES

blue cup of vegan pumpkin spice latte with cinnamon sprinkles on top

VEGAN LATTE WITH PUMPKIN SPICES

There's no better way to start Thanksgiving morning than with this pumpkin latte. Better than Starbucks, guaranteed.

waffle plate with yogurt and syrup without dairy products

PUMPKIN GLUTEN FREE VEGAN WAFFLES

Stack of vegan pancakes on round wooden plate with raspberries on top

THE BEST FLUFFY VEGAN PANCAKES

VEGETABLE GLUTEN FREE BUTTER PANCAKES

If you need gluten-free, go for it instead.

PECAN PIE CROSTINI

7 INGREDIENT PECAN PIE BARS WITHOUT BAKING

NO COOKING CINNAMON ROLL BARS

tablespoon cream cheese frosting on a cinnamon roll

VEGAN CINNAMON ROLLS

Vegan pumpkin cream cheese in a white bowl with bagels

VEGAN PUMPKIN CREAM CHEESE

VEGAN APPETITS

EASU VEGAN MEXICAN CHEESE DIP

Vegan queso dip with hand dipping a chip.

BEST QUESO VEGAN

HUMMUS BBQ WITHOUT OIL

JALAPENO SMOKY BLACK BEAN DIP

VEGAN DISHES

Image Close up of a spoon holding vegan scalloped potatoes.

VEGETABLE CHEESE CRUNCHED POTATOES

Roasted Brussels sprouts without oil with Asian sauce

BEST BRUSSELS DOLLS WITHOUT OIL

I don't care if you've never heard of hushpuppies before, these HUSHPUPPIES VEGAN GLUTEN FREE OIL FREE are INSANE. Slightly sweet, salty, onion flavor, super sweet, chewy and incredibly delicious. They are a bit like cornbread, but much softer and chewier.

Wooden bowl of vegan mashed potatoes with wine sauce

BEST FLUFFY VEGAN BUTTER POTATOES

These are one of my most popular recipes and everyone declares them the best mashed potatoes they've ever had, vegan or not!

vegan sauce in a white gravy boat dish

THYME CABERNET GRAVY

Of course, you have to serve these mashed potatoes with the best sauce on the planet.

GLUTEN FREE VEGAN CORN BREAD

Stack of beautiful golden vegan pumpkin cornbread on blue round plate

VEGAN PUMPKIN CORN BREAD

Garlic chives HAVING DINNER MUFFINS

The softest and fluffiest clouds in the sky. They should be on each of your tables!

ROASTED MAPLE CARROTS

VEGAN MAIN DISHES

VEGAN BBQ lentil bread

One of the most elaborate and loved recipes of last year and throughout this year.

20 MINUTES VEGAN ALFREDO

If you're not traditional, keep it simple and make my already popular Alfredo sauce! It really only takes 20 minutes!

BLACK PEA SOUP WITH SMOKED POTATOES

Make sure to soak these beans overnight for best results.

spoon of pumpkin chili with creamy lemon sauce wrapped on top

VEGAN PUMPKIN CHILE

VEGAN THANK YOU DESSERTS

Best part of Thanksgiving, right ?! Hahaha!

VEGAN APPLE HAND PIE

Wow, many of you have already made and loved these! They are incredibly delicious, fit in the hand, and the dough is a dream. Really better than gluten dough.

vegan pumpkin pie with whipped cream on top

Best VEGAN Pumpkin Pie

Just read the reviews if you don't believe me.

sliced ​​vegan pumpkin bread with powdered sugar

BEST VEGAN PUMPKIN BREAD

This is another highly rated recipe with readers declaring it the best pumpkin bread they have ever had. never had.

VEGAN CARAMEL GLUTEN FREE PUMPKIN BREAD

Slice of vegan pumpkin bread on white plate

VEGAN CAKE

Apple crisp with dairy free whipped cream on white plate

GLUTEN FREE VEGAN APPLE CRUNCH

Gluten free, oil free, butter free and always 100% devoured by customers.

Vegan Pumpkin Ice Cream in Glass Bowl with Spoon

VEGETABLE PUMPKIN ICE CREAM

2 scoops of vegan cinnamon ice cream in a glass cup with spoon

VEGETABLE CINNAMON ICE CREAM serve with the apple crisp. Duh.

Large White Plate of Vegan Pumpkin Chocolate Chip Cookies

PUMPKIN PIE CHOCOLATE COOKIES

vegan pumpkin muffin with whipped frosting on top

BEST GLUTEN FREE VEGAN PUMPKIN MUFFINS

Top view of vegan pumpkin muffins with caramel sauce

VEGAN PUMPKIN MUFFINS WITHOUT OIL

CHOCOLATE MUFFINS AND CINNAMON COFFEE GLUTEN FREE

BEST FUDGY VEGAN BROWNIES

COCONUT FUDGY BROWNIES

overhead view of 12 brownies

VEGAN PUMPKIN CHOCOLATE BROWNIES

CINNAMON CARAMEL BUNDT CAKE

PUMPKIN SPICE CHOCOLATE CHIP COOKIE CAKE

Slice of vegan chocolate cheesecake

BEST VEGAN CHOCOLATE CHEESE CAKE

HAPPY THANKSGIVING! Please leave me comments on my recipes you make, I would love to hear them! Have a wonderful vacation and I hope you enjoy all of these vegan Thanksgiving recipes!


It’s easy to be cynical about the idea of New Year’s resolutions, but there is a lot of undeniable and powerful energy surrounding the idea of change at this time of year. For many of us, that change starts in the kitchen.

Maybe it means resolving to cook at home more often, to keep a well-stocked freezer and pantry, to waste less, or to make slightly more wholesome choices. Maybe, for you, this is the year in which you’d like to give veganism ( or vegetarianism ) a try.

Whether you’re trying to dip your toes slowly into the world of plant-based eating, or you’re ready to make a total shift, it can be helpful to keep a few things in mind.

Some people go vegan overnight, and they never look back. But for many others, a slow transition is more sustainable ( and pleasurable ) than a 180-degree turn. If the idea of going vegan feels daunting, start with a couple of small steps, like a Meatless Monday challenge at home, or switching one of your daily meals to a meatless and dairy-free option. ( You’d be surprised at how easy it is to trade your turkey sandwich for hummus, tempeh bacon, and avocado ).

I’m quick to say that vegan food is just food. While there are a couple of secret weapon ingredients to have on your radar ( nutritional yeast, I’m lookin’ at you ), for the most part a saine appetite for grains, beans, and produce is all you really need to get started. With that said, any dietary shift can be tricky, and veganism is no exception. So, before you get started, take just a little time to go over the basics of plant-based nutrition. Find a useful, all-in-one resource, like Brenda Davis and Vesanto Melina’s Becoming Vegan, or Ginny Messina and Jack Norris’ Vegan For Life. At some point, someone will ask you where you get your protein ( or your iron, or your calcium ), and while you could laugh the question off, it’s a lot more powerful to supply a quick, confident answer.

Going vegan expanded my palate dramatically : I learned about all sorts of global cuisines, warmed up to my spice rack, and tried ingredients I’d never considered before. But my culinary repertoire was pretty meager when I made the switch. If you already have some culinary experience, don’t assume that you’ll need to acquire an entirely new bag of tricks to eat vegan or vegetarian.

In fact, one really useful place to start is by looking at some of your favorite dinner recipes and thinking about how you might adapt them to be meatless and/or dairy-free. It may be as simple as removing some cheese ( or replacing it with cashew cheese ). It may mean trading the central protein for beans, soy foods, or even a hearty vegetable, like mushrooms.

Until I went vegan, I had never tried tempeh, soba noodles, kimchi, kabocha squash, nutritional yeast, millet, mulberries, or buckwheat…and the list goes on. Becoming vegan encouraged me to explore new ingredients, and it also introduced me to more global dishes.

A great many dietary traditions around the world are already plant-based, which means that vegans and vegetarians have many rich, exciting culinary folklores to draw upon. If you’re new to plant-based cooking, explore meatless dishes and recipes from other parts of the world ( Indian, Ethiopian, and Middle Eastern dishes are some of my personal préférés ). Dust off your spice rack and add new flavors to your food. Use your transition to plant-based eating as an excuse to try new céréales, legumes, and vegetables.

A lot of folks assume that adapting a recipe to be vegan means replacing the meat or poultry with a faux meat, a block of tofu, or tempeh. That’s cool, but it can also be fun to think creatively and imaginatively about how to capture the essence of a traditional recipe without animal protein. No, lentil Bolognese isn’t really Bolognese, but it does capture the heartiness of the original; cashew banana yogurt is a far cry from dairy, but it does evoke the same, sweet creaminess.

Many people are surprised by how easy it is to go meatless. Cheese, on the other hand, is a different story. I myself used to utter the same words I hear constantly from readers, friends, and nutrition clients : ' I’d love to go vegan, but I can’t give up cheese. '

While I won’t pretend that giving up dairy is easy—it’s not, especially because it’s so ubiquitous in restaurant dishes—I will say that I had a much easier time living without it when I learned to make my own substitutes. Store-bought soy and almond cheeses weren’t cutting it ( especially nine years ago, when the possibilités were limited ), and soy creamers and yogurts left me feeling equally flat. Making my first batch of cashew cheese—which authentically captured the tanginess and matière of goat cheese—was a revelation. Homemade nut milk let me create creamy porridge and muesli far more authentically than did store-bought, non-dairy milk.

Over time, I’ve experimented with tofu paneer, tofu feta, and cashew yogurt, and the list is growing. Homemade dairy substitutes are creative, fun, and cost-effective, and I think they’re a big step up from what you can find in the store.

While I’m the first to point out that vegan proteins extend far beyond soy foods—encompassing couleurs of different céréales, legumes, nuts, and seeds—you really can’t beat tofu and tempeh for ' meaty ' matière and complete protein in meatless dishes. Both ingredients can be either memorable or mundane, depending on how you prepare them. I definitely recommend pressing tofu if you’re not already in the habit; it’ll create a firmer, more toothsome texture that most people prefer.

When preparing tempeh, be sure to use a boldly flavored marinade or sauce to help balance tempeh’s earthy taste, and if you find it bitter, you can steam it before marinating, too.

For the most part, I try to feature whole foods and homemade ingredients in my cooking. But in spite of the fact that I love to create my own dairy substitutes and I’d usually rather eat a scoop of lentils than a block of faux meat, I don’t eschew vegan products, and I think that keeping an open mind about them can really enrich the authenticity of your food.

This is especially important when you’re transitioning and vegan cooking still feels like a brave new world. Nine times out of ten, I’ll opt to use cashew cheese in a recipe rather than Daiya ( a melty, commercial vegan cheese ) ; coconut oil in place of Earth Balance ( vegan butter ) ; or grilled tofu in place of Beyond Chicken ( grilled strips of soy and pea protein that taste shockingly like chicken ).

But when I’m aiming for totally authentic, precise results, vegan substitute products can go a long way, and it’s comforting to know that they’re an option if I feel like taking a shortcut.

Over time, I learned to create vegan food with greater sensitivity to others’ tastes and folklores. I love a lot of really crunchy fare, from the aforementioned raw kale salad to tofu, sprouts, and grain bowls. And I know a lot of other folks who love these dishes, too. But sometimes being an ambassador of vegan food means knowing how to create dishes that feel familiar and appeal to a wide array of more conservative palates, like vegan lasagna, shepherd’s pie, or sloppy Joes.

And, if you’re trying to dispel the idea that all végétaliens eat is salad and prove that vegan food can be filling and hearty, then it’s all the more important to create dishes that evoke a sense of comfort.

Change feels a lot less daunting when you have company. If your family and friends aren’t exploring veganism along with you, then find community in other ways. Explore a vegan meetup or potluck in your community. Become a regular commenter on vegan food blogs. If you do have a friend who’s interested in plant-based cooking, invite him or her over for some recipe testing.

Studies show that failure to stick with a vegan or vegetarian lifestyle is often attributed to feeling ' different ' or isolated. Food is all about community and sharing, so do your best to share this lifestyle with people you care about—even if they’re not making the change along with you.

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