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Vegan Thanksgiving Recipes

October 26, 2016
Photo: Becky Luigart-Stayner
Being vegan can be extra tough around the holiday season, especially one that revolves so heavily around turkey. But this collection of vegan Thanksgiving recipes, ranging from main dishes and sides to salads and desserts, can help even the most unfamiliar cook whip out some vegan dishes with confidence. Free of meat, dairy, and eggs, these recipes draw on seasonal produce, plus hearty grains and legumes, to make a meal so good that guests won't even hesitate to embrace the vegan menu. 
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Balsamic Onion and Thyme Tarte Tatin

Photo: Jennifer Causey
View Recipe: Balsamic Onion and Thyme Tarte Tatin

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers. Make this recipe vegan by opting for vegan pie dough.

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Acorn Squash With Sage-Cranberry Rice Stuffing

Photo: Victor Protasio
View Recipe: Acorn Squash With Sage-Cranberry Rice Stuffing

Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.

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Roasted Butternut Squash With Sticky Walnut Topping

Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

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Cabbage Salad With Miso Vinaigrette

Photo: Jennifer Causey
View Recipe: Cabbage Salad With Miso Vinaigrette

Fresh cabbage is all about crunch; the more texture, the better. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch to the salad. Red miso paste is a soybean paste that ferments longer than yellow or white miso, giving it a deep umami flavor. Stir until the paste has completely dissolved into the vinegar mixture before tossing with the salad.

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Cranberry-Beet Chutney

Photo: Greg DuPree
View Recipe: Cranberry-Beet Chutney

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. 

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Ginger-Chile Roasted Acorn Squash

Photo: Jennifer Causey
View Recipe: Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

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Fennel and Blood Orange Salad

Photo: Jennifer Causey
View Recipe: Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

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Herb-Roasted Carrots

Photo: Jennifer Causey
View Recipe: Herb-Roasted Carrots

A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief (and ease for the cook) that still looks elegant. Sweet, slightly firm, and tossed with fresh parsley and cilantro, these carrots would fit here and all season long. 

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Acorn Squash with Pomegranate and Kale Tabbouleh

Photo: Jennifer Causey
View Recipe: Acorn Squash with Pomegranate and Kale Tabbouleh

This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.

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Kale, Jicama, and Orange Salad

Photo: Brian Woodcock
View Recipe: Kale, Jicama, and Orange Salad

Kale, sweet potatoes, winter squashes, fennel, and cranberries are just a few of the in-season foods that contribute to this collection of vegan recipes. With rich main dishes, satisfying sides, refreshing salads, and sweet desserts, you won't be missing out on anything by serving up a plant-based meal. 

This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work. Sturdy lacinato kale will become perfectly tender when dressed and left to stand at room temperature. Coating the avocado in the dressing first will keep it from browning while you're out having fun.

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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Photo: Greg Dupree
View Recipe: Sweet Potato Medallions with Almond Sauce and Chickpea Salad

It may seem too good to be true, but it's not: This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you can use any nut butter you like—try peanut, cashew, or sunflower butter. And if canned chickpeas aren't in your pantry, try cannellini or navy beans.

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Butternut-Cauliflower Coconut Curry

Photo: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

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Pickled Onion Slaw

Photo: Jennifer Causey
View Recipe: Pickled Onion Slaw

A quick slaw makes a tangy side that pairs with an assortment of main dishes. Our homemade version keeps the cabbage crisp. We use honey to sweeten ours.

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Roasted Kabocha and Kale Salad

Photo: Iain Bagwell
View Recipe: Roasted Kabocha and Kale Salad

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

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Smoked Barley, Beet and Grapefruit Salad

Photo: Iain Bagwell
View Recipe: Smoked Barley, Beet and Grapefruit Salad

This CL–perfected stovetop technique makes smoking food easier than ever (though the salad is still tasty if you choose not to smoke the grains), and smoke is such a fun flavor to apply to unexpected ingredients like barley. A sweet vinaigrette, earthy beets, and the intense citrus twang of grapefruit balance the robust smoky hit of the grains for a memorable salad. To make sure you're getting the whole-grain version of barley, look for hulled, and skip past pearled.

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Sage-Roasted Carrots and Turnips

Photo: Jennifer Causey
View Recipe: Sage-Roasted Carrots and Turnips

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

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Roasted Broccoli with Pistachios and Pickled Golden Raisins

Photo: Brian Woodcock
View Recipe: Roasted Broccoli with Pistachios and Pickled Golden Raisins

Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter—and vegan.

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Tempeh with Charred Peppers and Kale

Photo: Jennifer Causey
View Recipe: Tempeh with Charred Peppers and Kale

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.

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Brandied Preserved Figs

Photo: Brian Woodcock
View Recipe: Brandied Preserved Figs

This recipe will work with any fresh figs you have, such as Brown Turkey, Calimyrna, or Black Mission. Enjoy them as a simple dessert on their own, served with ice cream or yogurt, or as a salad topper. Store in a cool, dry place for up to 1 year. 

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Vegetable Paella

Photo: Jennifer Causey
View Recipe: Vegetable Paella

"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.

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Fennel and Radicchio Salad with Citrus Vinaigrette

Photo: Iain Bagwell
View Recipe: Fennel and Radicchio Salad with Citrus Vinaigrette

There's something about the sweet anise flavor of fresh fennel and bright citrus that go so well together. Citrus grows all over Italy, from blood oranges to grapefruit to lemons. It is a dominant flavor in the cuisine. Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

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Grapefruit Granita with Pear-and-Pom Relish

Photo: Randy Mayor
View Recipe: Grapefruit Granita with Pear-and-Pom Relish

No need to relegate icy treats to the summertime. This granita will make a fantastic addition to your holiday get-togethers.

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Spaghetti with Spinach-Avocado Sauce

Photo: Jennifer Causey
View Recipe: Spaghetti with Spinach-Avocado Sauce

Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.

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Roasted Cranberries and Grapes with Rosemary

Photo: Brian Woodcock
View Recipe: Roasted Cranberries and Grapes with Rosemary

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

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Shaved Apple and Fennel Salad with Crunchy Spelt

Photo: Iain Bagwell
View Recipe: Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

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Sweet Heat Green Beans

Photo: Hector Manuel Sanchez
View Recipe: Sweet Heat Green Beans

We use sambal oelek to add kick to fresh vegetables, tossing it in crispy green beans and mixed with honey for the perfect sweet-meets-spicy, Asian-style veggie dish. Serve this as a side or bring it to a potluck for a flavorful surprise.

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Tahiree Vegetable and Rice Casserole

Photo: Iain Bagwell
View Recipe: Tahiree Vegetable and Rice Casserole

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables.

"Toast the rice, as you would in risotto, to draw out fragrance and add nuttiness. Add garam masala toward the end so it doesn't get bitter," Saran says.

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Baby Carrots with Herb Dressing and Olives

Photo: Erin Kunkel
View Recipe: Baby Carrots with Herb Dressing and Olives

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly. Steaming is gentler than boiling and faster than roasting. And, because the carrots are less caramelized, the fresh herbs stand out more.

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Graham Cracker-Apple Crisp

Photo Courtesy of Oxmoor House
View Recipe: Graham Cracker-Apple Crisp

This crisp is just as delicious for breakfast as it is when served for dessert. The combination of gluten-free oats and graham crackers gives the topping a unique texture that complements the soft apple filling. Substitute whipped coconut cream for the whipped topping, and you've got a dairy-free dessert.

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Whole Roasted Carrots With Black Lentils and Green Harissa

Photo: Jason Varney
View Recipe: Whole Roasted Carrots With Black Lentils and Green Harissa

Cajun spiced lentils serve as a delicious protein component in this vegan meal, but what really makes this dish shine is the green harissa drizzled on top. The Tunisian-like sauce brings spice, tang, and bright herbiness to the sweet winter carrots. 

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Lemon-Herb White Bean and Kale Salad

Photo: Linda Pugliese
View Recipe: Lemon-Herb White Bean and Kale Salad

Get 7 grams of protein in this speedy side salad that comes together in a flash.

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Cranberry-Whiskey Sour Slush

Photo: Levi Brown
View Recipe: Cranberry-Whiskey Sour Slush

Is it a drink or dessert? Who cares? It satisfies both cravings.

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Smoked and Spiced Pecans

Photo: Greg Dupree
View Recipe: Smoked and Spiced Pecans

Try this recipe sprinkled on top of a simple green salad. 

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Quinoa Salad with Pistachios and Currants

Photo: Christopher Testani
View Recipe: Quinoa Salad with Pistachios and Currants

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.

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Miso Roasted Cauliflower

Photo: Brian Woodcock; Styling: Claire Spollen
View Recipe: Miso Roasted Cauliflower

Boost your cauliflower with this powerhouse ingredient that lends savory depth to this dish.

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Brussels Sprouts Salad with Pickled Rye Berries

Photo: Iain Bagwell
View Recipe: Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

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Intense Fruit Gelées

Photo: Johnny Autry
View Recipe: Intense Fruit Gelées

Use your favorite flavor of fruit concentrate or puree from perfectpuree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

Photo: Iain Bagwell
View Recipe: Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.