A vegan Thanksgiving roundup that brings together delicious recipes with a seasonal twist. These recipes come together to create the perfect vegan Thanksgiving menu.
This post goes out to anyone who has ever sat at the dinner table on Thanksgiving and felt like you were on the outside looking in. This time of year is special because it gives us the opportunity to share delicious food with the people we love, but that can’t happen if you’re pushing around some measly side items while watching everyone else savor their meals.
We know the struggle here at EBF, which is why we’ve put together a vegan Thanksgiving roundup with tons of options ranging from appetizers, sides, salads, mains and of course; desserts.
In the hopes of arming you with the necessary defense to ward off the “so what are you going to eat” question this holiday season, this post proves the fact that just because you choose to be vegan does not mean you have to limit the amount of flavor or variety that surrounds your Thanksgiving meal. Enjoy these recipes, friends!
Vegan Thanksgiving Appetizers
Keep everyone from getting hangry before the main event by serving up some festive appetizers.
The best vegan mac and cheese made with cashews, potatoes and nutritional yeast! It’s easy to make, creamy, cheesy and so delicious. This comfort food classic turned plant-based is guaranteed to be a new family favorite.
Your family will love this healthy wild rice stuffing with butternut squash and sweet cherries. Dried sweet cherries and roasted butternut squash add a hint of sweetness to this savory wild rice stuffing. Vegan + Gluten-free.
This light and refreshing green bean salad combines fresh green beans, dried cranberries, toasted nuts and fried shallots all tossed in an apple cider vinegar dressing. It comes together quickly and is such a tasty side dish!
These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They're the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains.
Skip the canned version and make this healthy cranberry sauce instead! It's naturally sweetened and the perfect addition to your holiday menu. Plus, it comes together in under 20 minutes with just 5 simple ingredients!
These raw mini apple pies are made with all whole foods and no processed sugar, flour, dairy, etc. They're raw, vegan, gluten-free and packed with nutrients. These mini apple pies are perfect to satisfy your fall sweet tooth!
Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish.
In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture. Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
Serving: 1/16 of recipeCalories: 237kcalCarbohydrates: 35gProtein: 3gFat: 10gFiber: 4gSugar: 18g