From vegan centrepieces which don’t involve meat (and aren’t nut roast) to deliciously gooey maple pecan pie. This list of Thanksgiving recipes is perfect for your whole plant-based menu, no planning needed!
1. Butternut Squash & Caramelised Shallot Tart
The perfect centrepiece for any vegan Thanksgiving meal instead of turkey. This tart has a deliciously nutty crust enriched with walnuts and olive oil. The filling uses roasted butternut squash, tahini, lemon and thyme for a savoury take on pumpkin pie. On top are shallots caramelised with balsamic vinegar to really make this a special dinner.
2. Vegan Cauliflower Cheese Gratin
A creamy cashew-based ‘cheese’ sauce which is completely vegan! It includes blended, cooked potato which helps to thicken the sauce and adds a gooey texture.
A dash of marmite (or soy sauce/miso), nutritional yeast, mustard and smoked paprika add the cheesy, salty flavour instead of cheddar. Just whizz up the sauce, pour over the steamed veg and pop under the grill to brown briefly until bubbling and caramelised.
3. Roasted Brussels Sprouts with Chestnuts & Smoky Olives
A plant-based alternative to having Brussels sprouts with bacon and chestnuts – using olives and chipotle paste to bring that salty, smoky flavour instead of the meat.
Pan roasting the Brussels sprouts gives them a caramelised flavour and crispy edges. The chestnuts bring a nutty sweetness and the olives add a savoury salinity.
4. Hassleback Squash with Garlic-Sage Butter
Roasted butternut squash halves with deep scores in them allowing the vegan garlic & sage butter to soak through fully. This is a showstopper of a side dish!
5. Simple Garlicky Vegan Stuffing
Crusty cubes of sourdough mixed with leeks, rosemary, thyme and white pepper are soaked in vegetable stock and baked until soft in the middle and crispy on top.
A scattering of soy-infused mushrooms adds a savoury, meaty flavour in a vegan friendly way.
6. Vegan Maple Pecan Pie
A soft, gooey filling made from chopped pecans and fresh breadcrumbs creates the perfect replica of pecan pie. The caramel filling is made with oat milk, olive oil and maple syrup for that deliciously comforting flavour of fall.
7. Vegan Sourdough Pumpkin Bread
A soft, squishy loaf made using sourdough discard (perfect for using it up as it needs a full 150g of starter!) and pumpkin puree. No egg or dairy substitutes needed in this simple loaf. Just stir together and bake.
If you don’t have sourdough starter, just replace the discard with 75g (2/3 cup) plain white flour and 75g (1/3 cup) water, mixed together until smooth.