7 Vegan Recipes Perfect for Thanksgiving

By Sara Novak, Planet Green

Just because you don’t partake in the consumption of animal products, doesn’t mean that you should be left out of the enjoyment of this quintessential foodie holiday. With so many flavorful and completely delicious plant-based recipes out there, Thanksgiving is as much fun for vegans as it is for meat-eaters. And even if you’re not a vegan and you just want to up your consumption of vegetables, these recipes are the perfect addition to any Thanksgiving feast. Also, be sure to check out more recipes in a Bird-Free Thanksgiving Feast. 

1. Emeril’s Tuscan Bean Soup

This bean soup is a hearty way to start off this vegan feast. The recipe offers parmesan cheese as an option which you would obviously omit as it doesn’t have a whole lot of impact on the recipe. The rustic nature of this recipe lends itself to the perfect vegan harvest dinner. You could also gut small pumpkins and cut their tops off to use them as bowls for some added festive flair. Other vegan soup options include Turkish Lentil Soup or White Bean Soup with Greens and Rosemary.

2. Homemade Focaccia

Pair your soup with homemade focaccia. It’s simple to make and once you learn how, you’ll never return to the store bought variety again. It’s crusty on the outside and warm and soft on the inside. The flavor of rosemary and a pinch of salt meld perfectly with the earthy olive oil coating.

Next: Baked Autumn Squash with Savory Stuffing

3. Baked Autumn Squash with Savory Stuffing

Thanksgiving isn’t quite complete without stuffing. Add some healthy ingredients to the mix with omega-3-rich walnuts and immune-boosting garlic in this savory stuffing.

4. Beekman Farm 1802: Sicilian Glazed Carrots

Sweet and spicy, these heirloom carrots make a visually stunning vegan side. The guys from Beekman Farm show us how to display seasonal carrots front and center in their recipe for Sicilian Glazed Carrots.

Next: Mushroom Grits and Yam and Chard Fritters

5. Emeril’s Shiitakes and Chanterelles with Stone-Ground Grits

Emeril’s Shiitakes and Chanterelles with Stone-Ground Grits is a hearty and delectable fall treat, perfect to serve as a Thanksgiving side or main course. This is a true testament to the fact that you don’t need meat to make a “meaty” harvest meal.

6. Garnet Yam and Chard Fritters

Fritters don’t have to be unhealthy, take for example my Garnet Yam and Chard Fritters. Skillet frying with some high quality oil can be healthy. This dish is loaded with nutrients. Yams are a source of Vitamin C, B6, potassium, and iron. Chard provides 300 percent of the RDA of Vitamin K as well as calcium, Vitamin A, C, and E.

Next: The Finale! Pumpkin Cheesecake with Hemp

7. Vegan Pumpkin Cheesecake with Hemp

Coming from a variety of the Cannabis plant that contains the lowest amount of THC, the psychoactive ingredient contained in Marijuana, hemp seeds are fast becoming one of the most popular healing foods out there and a great option for vegans. With more protein than milk or eggs, hemp contains tons of omega 3 and 6 essential fats. And it makes a mean vegan cheesecake. This recipes contains honey, which many vegans don’t eat. You could substitute with agave.

Vegan Pumpkin Cheesecake
3/4 cup shelled hemp seed
1 cup warm water
1/2 cup raw honey
16 oz firm tofu
1 cup canned organic pumpkin
1 tsp vanilla
1/2 tbsp lemon juice
1 tbsp Arrow root
1 organic graham cracker crust


1. Preheat oven to 350 degrees.

2. In a blender, puree shelled hemp seeds with water until smooth.

3. Add remaining ingredients and blend.

4. Pour mixture into graham cracker pie shell, and bake for about 30 minutes.

5. Optional: Top with vegan whipped cream.

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LB Lewis
LB Lewisabout a year ago

Thanks for sharing.

Duane B.
.2 years ago

Thank you for sharing.

Mary E. C.
Mary C.2 years ago

they look so good

Magdalena R.
Magdalena R.4 years ago

This will be our family's first completely vegan Thanksgiving! I think I'll try making some gluten-free foccacia bread this year. And those yam and chard fritters look delicious...

Diane S.
Diane S.4 years ago

Looks delicious, thank you !

Melinda offline K.
Past Member 4 years ago

looks good!

Yvette T.
Past Member 4 years ago

I wish I had a chef to make all of these for my Thanksgiving feast! I do remember NATIVE AND INDIGENOUS WILDLIFE whose LANDS HAVE BEEN STOLEN and NEVER RETURNED...
I have ancestors on both my mother and fathers side...my father goes bacak to TAPTICO of WICOCOMICO, of Captain John Smith and the loss of life and home that took place in Chesapeake. Somehow, (via partial assimilation) my ancestor Chief William Taptico I survived, and stuck a deal that the remaining land would not be taken until the final Chief had died upon it, at which time Chief William Tapptico II's wife took the money and purchased land in VA. Only three males of the original 3 tribes remained alive by that time. Within only two generations, the English had decimated it all, taken it all, and the cruel among them had recorded how they loved the rivers of blood dousing the flames as the skin burned from the shrieking bodies of men, women and children! ... REMEMBER the ORIGINAL INHABITANTS, and Get rid of CATTLE RANCHES, Turkey "farms" et al which remove trees and honor while bringing error and pollution to the Earth.

Jennifer C.
Past Member 4 years ago

Yummy recipes. Thanks.

Venus K.
Venus K.4 years ago

this stuff all looks awesome, but just a note, honey is not vegan.

Robert O.
Robert O.5 years ago