A vegan Thanksgiving is not a compromise Thanksgiving. With the right recipes, a plant-based holiday table is every bit as abundant, comforting, and festive as the traditional spread, and honestly, most guests will not even notice what is missing. These 20 vegan Thanksgiving recipes cover the full feast: a centerpiece main, classic sides, rich gravy, and desserts, all completely dairy-free, egg-free, and meat-free.

Vegan Centerpieces

The star of a vegan Thanksgiving table needs presence. A whole roasted cauliflower with a maple-mustard glaze, roasted at 400 degrees for 50 minutes, slices dramatically and looks like it belongs at a feast. A lentil and mushroom loaf with a tangy tomato glaze bakes in a loaf pan at 375 for 55 minutes and slices cleanly. For store-bought ease, a plant-based roast from brands like Gardein or Field Roast delivers a convincing centerpiece with zero prep stress. A stuffed acorn squash filled with wild rice, dried cranberries, toasted pecans, and sage is naturally vegan and gorgeous on the table.

Vegan Sides Everyone Loves

  • Creamy mashed potatoes: Yukon Golds whipped with olive oil or vegan butter and warmed oat milk, finished with roasted garlic.
  • Vegan stuffing: Sourdough cubes, celery, onion, and sage baked in vegetable broth. Use olive oil instead of butter.
  • Roasted Brussels sprouts: Halved sprouts roasted at 425 with balsamic glaze and maple syrup until caramelized.
  • Green bean casserole: Fresh green beans in a homemade cashew or oat-milk cream sauce with crispy fried onions.
  • Maple roasted sweet potatoes: Cubed sweet potatoes tossed with maple syrup, olive oil, and smoked paprika.
  • Cranberry sauce: Naturally vegan: cranberries, sugar, orange juice, and a cinnamon stick simmered 15 minutes.
  • Dinner rolls: Fluffy rolls made with oat milk and olive oil instead of dairy.

Vegan Gravy That Actually Tastes Good

Gravy is where vegan Thanksgivings are won or lost, and a great mushroom gravy wins them. Saute finely chopped mushrooms, onion, and garlic in vegan butter until deeply browned, add flour to make a roux, then whisk in vegetable broth and simmer until thick. Season with tamari, fresh thyme, black pepper, and a splash of white wine. It is savory, rich, and completely convincing poured over mashed potatoes and stuffing. Make it a day ahead; it reheats perfectly and one less thing to do on Thursday is always worth it.

Vegan Appetizers and Salads

Start with a butternut squash soup garnished with toasted pumpkin seeds, naturally creamy and vegan. A roasted beet and citrus salad with pistachios and a tahini dressing brings bright color to the table. Stuffed dates with almond butter, wrapped in a sliver of vegan bacon if you like, bake at 375 for 12 minutes. A warm white bean and rosemary dip with crusty bread keeps guests happy while the main dishes finish. And a kale and apple slaw with a maple-Dijon dressing adds crunch that cuts through the richness of the meal.

Vegan Desserts

Pumpkin pie is easily veganized: canned pumpkin, coconut cream, maple syrup, cornstarch, and pumpkin pie spice in a vegan crust bakes at 350 for 50 minutes. Apple crisp with an oat and coconut-oil crumble is naturally vegan and simpler than pie. Pecan pie filling made with maple syrup and flax eggs sets beautifully. Serve everything with coconut whipped cream. Nobody at the table will ask what is missing, because nothing is.