If you’re hosting non-vegans this Thanksgiving, these 8 dishes win them over every time

The first Thanksgiving after I went vegan at 35, I showed up to my parents' house with a Tofurky and some sad-looking roasted vegetables.

My mother, who still introduces me as "my daughter who worked in finance" rather than acknowledging my writing career, took one look at my contributions and asked if I was "still doing that diet thing."

That experience taught me something important: if you want people to understand that plant-based food isn't about deprivation, you need to bring dishes so good that nobody cares they're vegan.

Now I host Thanksgiving at my place.

My partner Marcus and I cook elaborate vegan meals throughout the week, so the holiday is just an amplified version of what we already do. And here's what I've learned over the years: there are specific dishes that convert even the most skeptical meat-eaters into asking for recipes.

These eight dishes have never failed me. They're crowd-pleasers that happen to be plant-based, not "vegan alternatives" that remind people of what they're missing.

1) Mushroom wellington with herb gravy

You need a centerpiece, something impressive that commands attention when you bring it to the table.

Mushroom wellington delivers that wow factor. Layers of seasoned mushrooms, caramelized onions, and spinach wrapped in flaky puff pastry, served with rich herb gravy. It's elegant, it photographs beautifully, and it tastes incredible.

The key is treating it like the main event it is. Don't apologize for it not being turkey. Present it with confidence, slice it at the table, and watch people's reactions when they taste it.

I've served this to former colleagues from my finance days, people who considered themselves serious carnivores. Every single one asked for the recipe. One admitted he'd been dreading "vegan Thanksgiving" and was shocked by how satisfying the meal was.

The mushrooms provide that umami, savory depth people crave. The pastry gives you that satisfying texture. The presentation shows you put thought and effort into making the meal special. This dish converts skeptics better than any lecture about ethics ever could.

2) Maple-roasted brussels sprouts with pecans and pomegranate

Brussels sprouts get a bad reputation from people who've only had them boiled into submission. Done right, they're addictive.

Roast them until they're crispy and caramelized. Toss them with maple syrup, toasted pecans, and jewel-like pomegranate seeds. The combination of sweet, savory, and tart hits all the right notes.

This dish works because it looks stunning on the table. The colors pop. The textures vary. It feels festive and special, not like something you're forcing people to eat because it's healthy.

Non-vegans love this dish because it doesn't feel like a substitute for anything. It's not trying to be meat or cheese. It's just genuinely delicious roasted vegetables that happen to be plants.

3) Creamy mashed potatoes made with olive oil and vegetable broth

Here's a secret: most people can't tell the difference between mashed potatoes made with butter and those made with good olive oil.

The trick is using starchy potatoes like Yukon Golds, mashing them while they're hot, and adding enough fat and liquid to make them rich and creamy. I use high-quality olive oil and warm vegetable broth, whipping them until they're fluffy and smooth.

Season them generously with salt, pepper, and roasted garlic. Maybe add some fresh chives. Nobody at your table will miss the dairy, I promise you.

Mashed potatoes are non-negotiable at Thanksgiving. People have emotional attachments to them. If you serve subpar, watery, bland mashed potatoes, they'll blame it on the vegan thing. But if you serve incredible mashed potatoes that happen to be vegan? They'll just think you're a great cook.

This is about meeting people where they are. Give them the comfort foods they expect, executed beautifully. Save your experimentation for other meals.

4) Wild rice stuffing with cranberries and herbs

Stuffing is where you can get creative while still delivering familiar flavors.

I make mine with wild rice instead of bread, which adds a nutty flavor and satisfying chew. I sauté celery, onions, and mushrooms until they're soft and fragrant. I add dried cranberries, fresh herbs like sage and thyme, toasted walnuts, and vegetable broth.

The result is deeply savory with little bursts of sweetness from the cranberries. It's hearty enough to anchor a plate but not so heavy you feel sluggish after eating it.

What I love about this approach is that it doesn't try to replicate traditional bread stuffing. It's its own thing, confident in what it is. People appreciate that honesty. They can tell when you're trying to trick them versus when you're offering something genuinely delicious that stands on its own merits.

I do meal prep every Sunday, batch-cooking grains and roasted vegetables, so making a big batch of wild rice for stuffing feels like a natural extension of what I already do.

5) Roasted root vegetable medley with fresh rosemary

There's something primal and satisfying about roasted root vegetables. They're sweet, caramelized, substantial.

Carrots, parsnips, sweet potatoes, beets, turnips. Cut them into similar-sized pieces, toss with olive oil and fresh rosemary, roast until the edges are crispy and the insides are tender.

This dish works because it's beautiful without trying too hard. The natural colors of the vegetables create visual interest. The smell of rosemary and caramelizing vegetables makes your whole house smell like Thanksgiving.

Non-vegans love this because it's familiar. Everyone's had roasted vegetables. You're just doing them really well, with attention to technique and seasoning. There's nothing threatening or weird about it.

6) Green bean casserole with crispy onions and cashew cream

Yes, you can absolutely make a vegan version of this classic that rivals the original.

The key is the cashew cream sauce. Soak cashews, blend them with garlic, nutritional yeast, and seasonings until smooth and creamy. Toss with blanched green beans and bake until bubbly. Top with crispy fried onions.

I resisted making this for years because it felt too traditional, too much like I was just veganizing someone else's recipe.

But then I realized that's exactly what people want at Thanksgiving. They want the familiar dishes they grew up with. If you can deliver those flavors and textures without animal products, you've proven your point more effectively than any argument.

The cashew cream is rich and savory. The green beans maintain their texture. The crispy onions add that satisfying crunch. It's comfort food that happens to be plant-based.

7) Butternut squash soup with coconut milk

Starting the meal with soup sets a tone of abundance and care.

Roast butternut squash with onions, garlic, and warming spices like cinnamon and nutmeg. Blend with vegetable broth and coconut milk until silky smooth. Serve in small portions as a starter.

The coconut milk adds richness without heaviness. The spices make it feel festive and seasonal. It's elegant and impressive without being fussy.

Non-vegans appreciate soup as a starter because it feels restaurant-quality. It signals that you're taking the meal seriously, that this isn't just thrown-together hippie food. You're hosting with intention and skill.

8) Pumpkin pie with coconut whipped cream

You absolutely must end with pie. It's non-negotiable.

The good news is that pumpkin pie is accidentally vegan-friendly. Most recipes don't require eggs or dairy if you know what you're doing. Use coconut milk instead of evaporated milk. Make your crust with vegetable shortening or coconut oil. Blind bake it so it stays crisp.

The filling should be smooth, spiced perfectly with cinnamon, ginger, and cloves, and set just right so it slices cleanly but still has a slight wobble in the center.

Top it with coconut whipped cream. If you chill a can of full-fat coconut milk overnight and whip the solidified cream with a bit of vanilla and maple syrup, it's nearly identical to dairy whipped cream.

When you serve this pie, nobody will know it's vegan unless you tell them. It tastes like every pumpkin pie they've ever loved. And that's exactly the point.

Final thoughts

Here's what I've learned from hosting Thanksgiving as a vegan: people don't actually care that much about whether there's meat on the table. They care about whether the food is delicious, whether it feels abundant and special, and whether you've honored the spirit of the holiday.

When I left my six-figure finance job at 37 to pursue writing, I also left behind a lot of pretense about needing to prove myself. That shift helped me approach vegan hosting differently. I stopped feeling defensive or apologetic. I just made really good food and trusted it to speak for itself.

These eight dishes work because they're not trying to be something they're not. They're not fake turkey or cheese made from cashews that sort of tastes like cheese if you squint. They're whole foods, prepared well, seasoned properly, and presented with confidence.