Vegan Thanksgiving Dinner Recipes: Grandma's Gravy SECRET...VEGAN?! (Gobble Shock)

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Vegan Thanksgiving Dinner: Delicious Recipes to Delight Everyone

Thanksgiving is a time for family, friends, and of course, a feast! But what if you’re vegan? Don't worry, you absolutely don't have to miss out on the holiday traditions. This year, create a vegan Thanksgiving dinner that's both satisfying and incredibly delicious. This guide provides a complete menu of vegan Thanksgiving recipes, from the centerpiece to the side dishes, ensuring everyone at the table enjoys a memorable meal. Prepare to impress with these flavorful and easy-to-follow vegan Thanksgiving dinner ideas!

Planning Your Vegan Thanksgiving Feast

Before we dive into the recipes, let's talk about planning. A successful Thanksgiving meal, especially a vegan one, is all about organization.

• Guest List: Knowing how many people you're serving will dictate portion sizes and the amount of food you need to prepare.
• Menu: Decide on your main course, sides, and dessert. Consider the variety of flavors and textures to make the meal well-rounded. Our recipes below offer a fantastic starting point.
• Grocery Shopping: Create a detailed shopping list and buy your ingredients a few days in advance. This prevents last-minute stress.
• Prep Work: Many components can be prepped ahead of time. Chop vegetables, make sauces, and prepare components the day before to streamline the cooking process on Thanksgiving Day.

The Star of the Show: Vegan Main Course Options

The centerpiece of any Thanksgiving meal is the main course. Here are a few delectable vegan alternatives that will steal the show:

1. Vegan Stuffed Butternut Squash with Wild Rice and Cranberries

This dish is visually stunning, flavorful, and relatively easy to prepare. The sweetness of the butternut squash pairs beautifully with the savory stuffing.

Yields: 6-8 servings Prep time: 30 minutes Cook time: 1 hour 15 minutes

Ingredients:

• 2 large butternut squash, about 3-4 pounds each
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Squash: Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise. Scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 45-60 minutes, or until the squash is tender when pierced with a fork.
2. Make the Stuffing: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the wild rice and vegetable broth to the skillet. Bring to a boil, then reduce the heat and simmer, covered, for 40-50 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in the dried cranberries, pecans/walnuts, sage, and thyme. Season with salt and pepper to taste.
5. Assemble and Bake: Once the squash is tender, remove it from the oven. Scoop out some of the cooked squash flesh from the center, leaving about ½ inch of flesh on the sides, and add it to the wild rice stuffing mixture. Fill the squash halves generously with the stuffing.
6. Return the stuffed squash to the baking sheet and bake for another 15-20 minutes, or until the stuffing is heated through and slightly browned.
7. Serve: Garnish with fresh parsley and serve hot.

2. Vegan Lentil Loaf with Mushroom Gravy

A hearty and flavorful vegan lentil loaf is a classic vegan Thanksgiving alternative to turkey. Served with a rich mushroom gravy, it's a comforting and satisfying dish.

Yields: 8 servings Prep time: 30 minutes Cook time: 1 hour

Ingredients:

For the Lentil Loaf:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup brown lentils, rinsed
• 3 cups vegetable broth
• 1 cup rolled oats
• 1/2 cup chopped walnuts
• 1/4 cup nutritional yeast
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste

For the Mushroom Gravy:

• 1 tablespoon olive oil
• 1 pound cremini mushrooms, sliced
• 1/2 cup vegetable broth
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 2 cups vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon nutritional yeast
• Salt and freshly ground black pepper to taste

Instructions:

1. Make the Lentil Loaf: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
2. Add lentils and vegetable broth to the skillet. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes, or until the lentils are tender and the liquid is absorbed.
3. Remove the lentil mixture from the heat. Stir in rolled oats, walnuts, nutritional yeast, tomato paste, thyme, rosemary, salt, and pepper.
4. Transfer the mixture to a loaf pan and bake for 50-60 minutes, or until the loaf is firm and slightly browned.
5. Make the Mushroom Gravy: While the lentil loaf is baking, heat olive oil in a saucepan over medium heat. Add mushrooms and cook until softened and browned, about 8-10 minutes.
6. Whisk in flour and cook for 1 minute. Gradually whisk in vegetable broth, soy sauce, and nutritional yeast.
7. Bring to a simmer and cook, stirring frequently, until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
8. Serve: Let the lentil loaf cool slightly before slicing. Serve with the mushroom gravy.

Delightful Vegan Thanksgiving Side Dishes

Side dishes are the heart and soul of a Thanksgiving feast! Here are some must-have vegan Thanksgiving side dishes to complement your main course:

1. Classic Vegan Mashed Potatoes

Creamy, fluffy, and comforting, mashed potatoes are a Thanksgiving staple. This vegan version uses plant-based milk and butter for a rich flavor.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• 3 pounds russet potatoes, peeled and quartered
• 1 cup unsweetened plant-based milk (e.g., almond, soy, oat)
• 1/2 cup vegan butter
• Salt and freshly ground black pepper to taste
• Fresh chives, chopped (for garnish, optional)

Instructions:

1. Cook the Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
2. Mash the Potatoes: Drain the potatoes and return them to the pot. Add the plant-based milk and vegan butter.
3. Mash the potatoes with a potato masher or an electric mixer until smooth and creamy.
4. Season with salt and pepper to taste.
5. Serve: Garnish with fresh chives, if desired.

2. Vegan Green Bean Casserole

A Thanksgiving tradition, reimagined with plant-based ingredients. This casserole is a crowd-pleaser!

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 pound green beans, trimmed
• 1 cup vegetable broth
• 1/2 cup plant-based milk
• 1/4 cup all-purpose flour (or gluten-free alternative)
• Salt and freshly ground black pepper to taste
• 1 cup vegan crispy fried onions (store-bought or homemade)

Instructions:

1. Sauté the Aromatics: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
2. Cook the Green Beans: Add the green beans and vegetable broth to the skillet. Cover and cook until the green beans are tender-crisp, about 5-7 minutes.
3. Make the Sauce: In a separate bowl, whisk together plant-based milk and flour until smooth. Pour this mixture into the skillet with the green beans. Stir constantly until the sauce thickens, about 2-3 minutes. Season with salt and pepper.
4. Assemble and Bake: Transfer the green bean mixture to a baking dish. Sprinkle with vegan crispy fried onions.
5. Bake for 20 minutes, or until the casserole is heated through and the fried onions are golden brown.
6. Serve: Serve hot.

3. Vegan Cranberry Sauce

A classic side dish that is surprisingly easy to make from scratch.

Yields: 6-8 servings Prep time: 5 minutes Cook time: 15 minutes

Ingredients:

• 1 (12-ounce) bag fresh cranberries
• 1 cup water
• 1 cup granulated sugar (or maple syrup for a less refined option)
• Zest and juice of 1 orange
• Pinch of salt

Instructions:

1. Combine Ingredients: In a saucepan, combine cranberries, water, sugar (or maple syrup), orange zest, orange juice, and salt.
2. Cook the Sauce: Bring the mixture to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally.
3. Cool and Serve: Remove from heat and let the cranberry sauce cool completely. It will thicken as it cools.
4. Serve: Serve chilled.

Finishing Touches: Vegan Dessert Ideas

No Thanksgiving is complete without dessert. Here are a couple of decadent vegan options:

1. Vegan Pumpkin Pie

A Thanksgiving classic, made vegan without sacrificing flavor or texture.

Yields: 8 servings Prep time: 20 minutes Cook time: 50-60 minutes

Ingredients:

• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can full-fat coconut milk (refrigerated overnight)
• 3/4 cup granulated sugar (or maple syrup)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 (9-inch) vegan pie crust (store-bought or homemade)

Instructions:

1. Prepare the Crust: Preheat oven to 350°F (175°C). If using a store-bought crust, place it in a pie plate. If using a homemade crust, prepare according to the recipe and place it in the pie plate.
2. Make the Filling: In a large bowl, combine the pumpkin puree, the thick, solidified coconut cream from the top of the refrigerated coconut milk can (discard the watery liquid), sugar (or maple syrup), cinnamon, ginger, cloves, nutmeg, and salt. Whisk until smooth.
3. Pour and Bake: Pour the pumpkin filling into the pie crust.
4. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let the pie cool completely before serving.
5. Serve: Serve chilled.

2. Vegan Apple Crisp

A warm, comforting dessert that’s perfect for a cool autumn day.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 40-45 minutes

Ingredients:

• 6-8 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup granulated sugar (or maple syrup)
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 cup all-purpose flour (or gluten-free alternative)
• 1/2 cup rolled oats
• 1/4 cup packed brown sugar (or maple sugar)
• 1/4 cup vegan butter, cold and cubed

Instructions:

1. Prepare the Apples: Preheat oven to 375°F (190°C). In a large bowl, toss the apple slices with granulated sugar (or maple syrup), lemon juice, and cinnamon.
2. Make the Crumble Topping: In a separate bowl, combine flour (or gluten-free alternative), rolled oats, brown sugar (or maple sugar), and cubed vegan butter. Use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Assemble and Bake: Transfer the apple mixture to a baking dish. Sprinkle the crumble topping evenly over the apples.
4. Bake for 40-45 minutes, or until the apples are tender and the topping is golden brown.
5. Serve: Serve warm, with a scoop of vegan ice cream or a drizzle of maple syrup, if desired.

Tips and Tricks for a Successful Vegan Thanksgiving

• Read Recipes Thoroughly: Before starting, review all your recipes to ensure you have all the ingredients and understand the steps.
• Prep Ahead: Chop vegetables, make sauces, and prepare components the day before.
• Don’t Be Afraid to Substitute: If you don’t have a specific ingredient, find a suitable substitute. Many vegan recipes are adaptable.
• Taste and Adjust: Season your dishes as you go, and don’t be afraid to adjust the flavors to your preference.
• Enjoy the Process: Cooking should be fun! Put on some music, and enjoy the process of creating a delicious and memorable meal.

Celebrate with a Delicious Vegan Thanksgiving

Preparing a vegan Thanksgiving dinner doesn't have to be daunting. With these recipes, you can create a feast that is both delicious and satisfying for everyone. From the centerpiece to the sides and desserts, these vegan Thanksgiving dinner recipes are designed to impress and delight. So, gather your ingredients, put on your apron, and get ready to create a vegan Thanksgiving meal that will be cherished for years to come! Did you try any of these recipes? Share your experience and photos in the comments below – we’d love to hear about your vegan Thanksgiving feast!