5 plant-based recipes for a fully vegan Thanksgiving feast

If you grew up with Thanksgiving as a symphony of butter, gravy, and turkey, going fully vegan might sound like rewriting a family tradition.

But here’s the secret: it’s not about losing the flavors you love, it’s about finding new ways to honor them.

Last year, while wandering my local farmers’ market, I realized how much abundance the season already gives us: squash in every hue, herbs that smell like home, and vegetables that can easily become the stars of the table.

Buying local and seasonal produce doesn’t just taste better; it also expands what’s available and, in many cases, makes for the most environmentally friendly choice. Fresh, local foods don’t travel thousands of miles to reach your plate, which means fewer emissions and more nutrients.

This year, whether you’re hosting vegans, flexitarians, or just curious eaters, these five plant-based recipes bring comfort, creativity, and sustainability to the heart of your feast.

Why go vegan for Thanksgiving?

Let’s start with the bigger “why.” Each year, roughly 46 million turkeys are consumed in the U.S. on Thanksgiving alone.

That single meal generates millions of pounds of CO₂ emissions—more than 100,000 cars would over the same period. Meanwhile, plant-based meals use up to 73% less water and emit far fewer greenhouse gases.

But beyond the numbers, there’s an emotional shift too. Studies show that eating more plants can lower inflammation, stabilize blood sugar, and even improve mood. When we eat closer to the earth, we often feel closer to each other.

A plant-based Thanksgiving invites us to see gratitude in action, woven through every ingredient and every shared bite.

1. Smoky lentil and mushroom Wellington

This recipe is my personal “main event.” It has the golden crust and savory depth you’d expect from a roast, but it’s packed with protein, fiber, and umami from mushrooms, lentils, and herbs.

Lentils, in particular, are nutritional powerhouses high in protein that helps build and maintain muscles, bones, and skin. They also help manage appetite because protein keeps you feeling full longer, which makes them an ideal main course ingredient.

Ingredients (serves 6–8):

• 2 Tbsp olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 cups cremini mushrooms, finely chopped
• 1 cup cooked green lentils
• 1 Tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 Tbsp fresh thyme leaves
• 1 Tbsp Dijon mustard
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed
• 1 Tbsp plant-based milk (for brushing)

Directions:

1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat olive oil. Sauté onion and garlic until translucent.
3. Add mushrooms, soy sauce, paprika, and thyme. Cook until mushrooms release their liquid and it evaporates.
4. Stir in lentils and Dijon. Season well. Let cool slightly.
5. Roll out puff pastry on parchment paper. Spoon filling into center and shape into a log. Fold pastry over, sealing edges.
6. Brush with plant milk and cut small slits on top.
7. Bake for 25–30 minutes until golden and crisp.

Why it works:
Lentils and mushrooms mimic the texture of a roast without the cholesterol or environmental impact. The smoky paprika adds a subtle roasted aroma that satisfies even non-vegans.

2. Roasted garlic mashed potatoes with cashew cream

Mashed potatoes are non-negotiable. This version keeps them creamy and comforting without the dairy bloat.

And here’s a sustainability bonus: potatoes have an incredibly low carbon footprint—just 0.12 kg (0.27 lb) of CO₂e per pound, which is among the lowest of all crops.

Over 60% of that footprint comes from growing resources, so choosing organic, unpackaged potatoes from a local source is the most eco-friendly way to enjoy them.

Ingredients (serves 6):

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 head garlic
• 1 cup raw cashews (soaked 2 hours, drained)
• ¾ cup unsweetened plant milk
• 2 Tbsp olive oil
• Salt and black pepper to taste

Directions:

1. Roast garlic: Cut top off garlic head, drizzle with oil, wrap in foil, and roast at 400°F for 30 minutes.
2. Boil potatoes in salted water until tender. Drain.
3. Blend cashews, roasted garlic, plant milk, and olive oil until smooth.
4. Mash potatoes with cashew cream. Adjust salt and pepper.

Why it works:
Cashews lend the silky body of cream, and roasted garlic adds depth—no butter needed. It’s indulgence redefined and climate-friendly.

3. Maple-thyme glazed carrots and Brussels sprouts

Color, texture, and aroma all in one dish—this roasted side balances sweet, savory, and crisp in every bite.

Ingredients (serves 4–6):

• 2 cups Brussels sprouts, halved
• 3 large carrots, sliced on a bias
• 2 Tbsp olive oil
• 2 Tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• Salt and black pepper to taste

Directions:

1. Preheat the oven to 425°F (220°C).
2. Whisk olive oil, maple syrup, mustard, and thyme in a bowl.
3. Toss vegetables in the glaze. Spread on a lined baking sheet.
4. Roast 25–30 minutes, stirring halfway, until golden and caramelized.

Why it works:
Maple and thyme create that craveable contrast between earthy and sweet. Roasting uses less energy than boiling and locks in nutrients. Use seasonal carrots and Brussels sprouts for the best flavor and the smallest footprint.

4. Cranberry-orange chutney with ginger

Think of this as cranberry sauce’s sophisticated cousin., zesty, spiced, and wonderfully aromatic.

Ingredients (makes about 2 cups):

• 12 oz fresh cranberries
• ½ cup orange juice
• ½ cup coconut sugar or maple syrup
• 1 Tbsp grated fresh ginger
• 1 tsp orange zest
• Pinch of salt

Directions:

1. Combine all ingredients in a saucepan over medium heat.
2. Simmer for 10–12 minutes until berries burst and mixture thickens.
3. Cool completely before serving.

Why it works:
The ginger gives this chutney an energizing warmth that cuts through the richness of the main course. Use fresh, locally grown cranberries when possible—they’re a late-fall staple in many regions.

5. Pumpkin pie with pecan-oat crust

No Thanksgiving is complete without pie. This one skips dairy and eggs but keeps every bit of cozy nostalgia intact.

Ingredients (serves 8):

For crust:

• 1 ½ cups rolled oats
• ¾ cup pecans
• 3 Tbsp coconut oil, melted
• 2 Tbsp maple syrup

For filling:

• 1 ½ cups pumpkin purée
• ¾ cup coconut milk
• ½ cup brown sugar
• 2 Tbsp cornstarch
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• Pinch of salt

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse oats and pecans until coarse. Add oil and maple syrup; press into a pie dish. Bake the crust for 10 minutes.
3. Blend all filling ingredients until smooth. Pour into the crust.
4. Bake for 40–45 minutes until set. Cool fully before slicing.

Why it works:
 The oat-pecan crust gives a nutty richness while staying gluten-free. It’s comfort and conscience in one bite.

Hosting with purpose

Even beyond the food, hosting a vegan Thanksgiving can be an act of mindfulness. Here’s how to do it thoughtfully:

1. Plan your menu around local produce. Seasonal ingredients like squash, carrots, and herbs shine without air miles and often taste better.
2. Shop in bulk or bring your own bags. It’s a simple way to cut packaging waste.
3. Compost or repurpose scraps. Potato peels become broth, herb stems make pesto, and citrus rinds can scent your kitchen.
4. Encourage reusables. Set out cloth napkins and glassware instead of disposables.
5. Invite guests to take leftovers home. A humble way to share abundance and minimize waste.

The final bite

Thanksgiving has always been about gratitude, not just what ends up on the table.

And gratitude grows deeper when it extends to the planet that sustains us.

When we cook consciously and gather intentionally, we’re not giving something up, we’re giving something back.

So this year, let your table tell a story - one of flavor, compassion, and a future that tastes a little better for everyone.