The Vegan Thanksgiving Menu That Made My Family Forget the Turkey
By: Erin Resch
I’ll be honest: the first year I prepped a vegan-friendly Thanksgiving, I was nervous. Not because the food wouldn’t taste good (I cook with the right flavors to make any tempeh dish taste delicious) but because Thanksgiving is emotional. People walk in expecting the smell of butter, turkey, and nostalgia.
But that year, something unexpected happened.
My friend—who has never once in her entire life voluntarily eaten tofu—took a bite of my mushroom walnut Wellington, set her fork down, looked at me, and said:
“Erin… I don’t miss the turkey at all.”
And just like that, this menu became our menu.
So if you’re planning a vegan Thanksgiving and want food that still feels deeply nostalgic, comforting, and celebration-worthy, I’m sharing the exact five dishes that turned my family into believers.
Below is the full menu — plant-powered but absolutely indulgent.
1. Mushroom & Walnut Wellington (The Showstopper)
The reason this mushroom wellington vegan dish wins every single time for your vegan Thanksgiving main? It looks like a centerpiece, slices like a roast, and tastes like comfort wrapped in golden pastry. The filling is earthy, hearty, and packed with umami — the kind of savory depth people don’t expect from mushrooms and walnuts.
When it comes out of the oven, puffed and glossy, it honestly looks so beautiful you don't want to cut into it. This vegan Wellington recipe is a show-stopping vegan roast that you will have on repeat every holiday.
What I love: You can prep the filling the day before and assemble day-of. A festive, savory centerpiece that mimics the show-stopping look of a roast. Popular on vegan holiday lists.
Menu: Mushroom & Walnut Wellington (The Showstopper)
Cook Time: 40 min Total Time: 60 min Yields: 5 servings
Ingredients:
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2 tablespoons olive oil
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1 large yellow onion, finely chopped
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3 cloves garlic, minced
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1 lb cremini mushrooms, chopped (or mixed wild mushrooms)
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1 cup walnuts, finely chopped (or pulsed in food processor).You can use sunflower seeds if you are looking for a nut-free option.
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1 cup cooked brown or wild rice, or even lentils for extra protein (optional — but helps texture)
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1 tablespoon soy sauce or Tamari
2 tablespoons nutritional yeast
2 tablespoons cumin
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1 teaspoon smoked paprika
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1 teaspoon dried thyme (or 1 Tbsp fresh)
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1/2 cup breadcrumbs (use gluten-free if needed)
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Salt & pepper to taste
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1 sheet puff pastry or vegan phyllo (vegan), thawed (or use a rolled savory pie crust)
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2 tablespoons non-dairy milk (for brushing)
Instructions:
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Sauté onion & garlic in oil until translucent. Add mushrooms and cook until liquid evaporates and mushrooms brown.
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Stir in walnuts, rice or lentils (if using), soy sauce, paprika, thyme, breadcrumbs; season. Cool slightly.
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Roll pastry, place filling in center, fold/trim so it looks like a roast. Brush with non-dairy milk. Bake 375°F (190°C) for 30–40 minutes until golden. Rest 10 minutes before slicing.
Nutrition:
Calories: 345.2
Protein: 10.8g
Carbs: 27.3g
Fat: 20g
Fiber: 4.5g
2. Herb & Lentil Stuffing (The One That Smells Like Tradition, aka: Vegan Stuffing Recipe)
There is something about the smell of celery, onions, sage, and thyme that instantly announces Thanksgiving. This stuffing has that classic aroma, but the lentils add a richness that replaces the usual sausage. This dish anchors your holiday traffic beautifully and is the best vegan Thanksgiving stuffing I have ever had, and I'm actually not not the biggest stuffing person but this knocked my socks off!
Why I love: It crisps on top, stays soft inside, and pairs insanely well with gravy. Lentils are packed with protein so this lentil vegan stuffing recipe will help you meet your macros too so I hope you are prepared for the best vegan stuffing you've ever had in your life!
Menu: Herb & Lentil Stuffing (aka, the only Vegan stuffing Recipe you will ever need)
Author: Erin Resch Prep Time: 10 min
Cook Time: 30 min Total Time: 40 min Yields: 5 serving
Ingredients:
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1 loaf day-old whole-grain bread, cubed (about 10–12 cups) or gluten-free bread or cornbread for a Southern twist
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3 tablespoons vegan butter or olive oil
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2 stalks celery, diced
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2 carrots, diced
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1 large yellow onion, diced
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3 cloves garlic, minced
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1 cup cooked brown lentils (or canned, drained) or cooked wild rice or chopped mushrooms for a nutty texture
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2 teaspoons chopped fresh sage (or 1 tsp dried)
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2 teaspoons chopped fresh thyme
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2 cups vegetable broth (+ extra)
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Salt & pepper to taste
Optional: Top with craisins
Instructions:
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Toast bread cubes in the oven until lightly crisp (350°F/175°C, 10–12 min).
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Sauté vegetables in butter/oil until softened; add garlic and herbs.
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Combine veggies, lentils, and bread in a large bowl; add enough warm broth to moisten. Transfer to a baking dish and bake 350°F (175°C) 25–30 minutes until top is golden. Enjoy this Thanksgiving vegan stuffing with gravy of your choice!
Nutrition:
Protein: 6.4g
Carbs: 24.5g
Fat: 1.6g
Fiber: 5.6
3. Creamiest Vegan Mashed Potatoes + Homemade Gravy
There are two types of mashed potatoes:
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the kind that tastes like fluffy clouds
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the kind that taste like sadness
These are the cloud kind. Nobody will believe this is a vegan mashed potatoes recipe.
Warm, silky, buttery… and the gravy is that savory, deep, pour-it-on-everything kind. I don’t play around when it comes to mashed potatoes — they’re the backbone of the plate.
My little trick: warm the non-dairy milk before adding it. Cold milk = gluey potatoes. Warm milk = dreamy.
Why I love: Mashed potatoes + gravy are essential in any Thanksgiving meal. But THIS silky vegan mashed potato recipe won’t give your guests a chance to miss dairy.
Menu: Creamiest Vegan Mashed Potatoes + Homemade Gravy
Author: Erin Resch Prep Time: 30 min
Cook Time: 20 min Total Time: 50 min Yields: 5 serving
Mashed Potatoes Ingredients:
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3 lb Yukon Gold or russet potatoes, peeled & quartered
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1/2 cup unsweetened non-dairy milk (soy, oat, or almond)
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3 tablespoons vegan butter or olive oil
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Salt & pepper to taste
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Optional: 2 tbsp nutritional yeast for “cheesy” depth
Gravy Ingredients (mushroom or cashew):
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2 tablespoons olive oil
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8 oz mushrooms, chopped (or replace with 1/4 cup miso + 1 cup broth for mushroomless)
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3 tbsp all-purpose flour (or gluten-free)
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2 cups vegetable broth
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1 tbsp soy sauce or tamari
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Salt & pepper
Substitutions
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If you don't want Non-dairy milk → you can use full-fat coconut milk (use sparingly —because of the coconut flavor), or cashew cream (soak 1/2 cup cashews, blend with 1/2 cup water).
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Instead of Mushrooms in gravy → caramelized onions + miso for deep umami without mushrooms.
Instructions:
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Boil potatoes until fork-tender; drain and mash with butter and warmed non-dairy milk until smooth. Season.
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For gravy: sauté mushrooms, stir in flour, gradually whisk in broth and soy sauce; simmer until thickened. Blend if you want ultra-smooth gravy for the best vegan gravy this Thanksgiving.
4. Maple-Balsamic Brussels & Roasted Root Veg (Candy for Adults)
If I could only roast vegetables one way for the rest of my life, it would be with this glaze. Maple + balsamic caramelize into a glossy, sweet-savory coating that even kids will eat.
You get crispy Brussels, tender carrots, caramelized parsnips, and these delicious little browned edges that everyone tries to steal off the tray. Oh yeah did I mention roasted Brussels sprouts...YUMMMM!
Why I love: Roasted Brussels and root veg (carrots, parsnips, squash) with maple and balsamic are such a hit for any party I host, they bring decadence to our veggies. These maple roasted vegetables be on repeat every year even your non-vegan friends will be asking for more veggies.
Menu: Maple-Balsamic Brussels & Roasted Root Vegetables (aka, Thanksgiving roasted vegetables recipe)
Author: Erin Resch Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min Yields: 4 serving
Ingredients
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1 lb Brussels sprouts, halved
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3 cups mixed root vegetables (carrots, parsnips, baby potatoes, butternut cubes)
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3 tbsp olive oil
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2 tbsp pure maple syrup
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1 tbsp balsamic vinegar
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Salt, black pepper, and a pinch of red pepper flakes
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1/3 cup toasted chopped pecans (optional)
Substitutions
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Maple syrup → brown sugar or date syrup.
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Pecans → toasted almonds or pumpkin seeds.
Instructions:
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Toss vegetables with oil, maple, balsamic, salt & pepper. Roast at 425°F (220°C) for 25–35 minutes, turning halfway, until caramelized. Toss with toasted pecans before serving.
Nutrition:
Protein: 2.8g
Carbs: 26.8g
Fat: 9.8g
Fiber: 4.2g
5. Vegan Pumpkin Pie (Yep… It Actually Sets)
I’ve tested more vegan pumpkin pies than I care to admit. Many taste great but don’t set properly, or they crack like the desert.
This version is smooth, perfectly spiced, slices cleanly, and tastes just like the one you grew up with — only plant-based.
Full disclosure: I always bake two. One for the table and one for “quality control."
Why I love: Pumpkin pie and sweet potato desserts are extremely loved for Thanksgiving . This vegan pumpkin pie recipe version tastes traditional and performs well on all taste levels. This dairy-free pumpkin pie will blow your mind!
Menu: Vegan Pumpkin Pie
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1 1/4 cups all-purpose flour (or gluten-free blend)
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1/4 tsp salt
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6 tbsp cold vegan butter or coconut oil, cubed
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3–4 tbsp ice water
Filling
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2 cups canned pumpkin puree (not pumpkin pie mix)
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1 cup full-fat coconut milk or unsweetened non-dairy milk
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2/3 cup brown sugar (or maple syrup 1/2 cup)
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2 tsp ground cinnamon
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1 tsp ground ginger
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1/2 tsp nutmeg
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1/2 tsp salt
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3 tbsp cornstarch
Substitutions
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Coconut milk → cashew cream (soak 3/4 cup cashews, blend with 1/2 cup water) for less coconut flavor.
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Crust→ store-bought vegan pie crust or graham cracker crust.
Instructions:
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Make crust: cut vegan butter into flour & salt; add ice water until dough holds. Chill 20 minutes, roll into pie pan.
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Whisk filling ingredients until smooth; pour into crust. Bake 350°F (175°C) 45–55 minutes until center set. Cool fully before slicing to taste the best vegan Thanksgiving dessert & dairy-free pumpkin pie you've ever had!
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