Believe it or not, Thanksgiving can be both indulgent and plant-based! Whether you’re hosting a full vegan feast or just looking to add some wholesome, cruelty-free dishes to your table, we’ve got you covered. From savory mains to decadent desserts, our roundup of 20 Delicious Vegan Thanksgiving Recipes promises something for everyone. Let’s dive into these mouthwatering dishes that’ll make your holiday both memorable and kind.
Roasted Butternut Squash Soup
Nothing warms you up quite like a bowl of creamy, roasted butternut squash soup. It’s the perfect blend of sweet and savory, with a hint of spice that makes it irresistible.
Ingredients
- For roasting the squash:
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- For finishing:
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F. Toss the cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet.
- Roast the squash for 25-30 minutes, or until it’s tender and caramelized at the edges. Tip: Stir halfway through for even roasting.
- While the squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Pour in the vegetable broth, then add the roasted squash, cinnamon, and nutmeg. Bring to a simmer.
- Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend in batches in a stand blender.
- Stir in the heavy cream, then season with salt and pepper to taste. Simmer for another 5 minutes to let the flavors meld.
Final thoughts: This soup is velvety smooth with a rich, autumnal flavor. Try topping it with toasted pumpkin seeds or a drizzle of maple syrup for an extra special touch.
Vegan Green Bean Casserole
Remember those cozy family dinners where green bean casserole was the star? This vegan version brings all the comfort without any dairy. You’ll love how easy it is to whip up, and no one will guess it’s plant-based.
Ingredients
- For the casserole:
- 1 lb fresh green beans, trimmed and halved
- 1 cup unsweetened almond milk
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- For the topping:
- 1 cup crispy fried onions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
- Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
- Slowly whisk in almond milk and vegetable broth until the mixture is smooth. Bring to a simmer, then reduce heat and cook until thickened, about 5 minutes. Tip: Keep whisking to avoid lumps.
- Add green beans, salt, and pepper to the sauce, stirring to coat evenly. Cook for another 2 minutes.
- Transfer the mixture to a baking dish, spreading it out evenly. Top with crispy fried onions.
- Bake for 20 minutes, or until the topping is golden and the casserole is bubbly. Tip: For extra crispiness, broil for the last 2 minutes.
- Let the casserole sit for 5 minutes before serving to allow the sauce to thicken further. Tip: This resting time makes it easier to serve.
Bursting with creamy texture and savory flavors, this casserole is a hit at any gathering. Try serving it over quinoa for a hearty twist.
Stuffed Acorn Squash with Quinoa and Cranberries
Fall is the perfect time to cozy up with a dish that’s as nutritious as it is delicious. You’ll love how the sweet acorn squash pairs with the tangy cranberries and hearty quinoa in this recipe.
Ingredients
- For the squash:
- 2 acorn squashes, halved and seeded
- 1 tbsp olive oil
- Salt and pepper to taste
- For the stuffing:
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the inside of each acorn squash half with olive oil, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Roast for 25 minutes, or until the flesh is tender when pierced with a fork.
- While the squash roasts, combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Fluff the quinoa with a fork, then stir in the cranberries, pecans, maple syrup, and cinnamon.
- Remove the squash from the oven and flip them cut-side up. Divide the quinoa mixture evenly among the squash halves.
- Return to the oven and bake for another 10 minutes, or until the stuffing is heated through.
Look at how the quinoa stuffing pops against the orange squash—it’s a feast for the eyes! The contrast between the creamy squash and the crunchy pecans makes every bite interesting. Serve it with a drizzle of extra maple syrup for a touch more sweetness.
Creamy Vegan Mashed Potatoes
Craving something comforting yet guilt-free? These creamy vegan mashed potatoes are your answer, blending simplicity with rich flavors for a side dish that’ll steal the show.
Ingredients
- For the potatoes:
- 2 lbs Yukon Gold potatoes, peeled and quartered
- 4 cups water
- 1 tsp salt
- For the creamy sauce:
- 1/2 cup unsweetened almond milk
- 1/4 cup vegan butter
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Place the peeled and quartered potatoes in a large pot. Add water and 1 tsp salt.
- Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 15 minutes, or until potatoes are fork-tender.
- Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate any excess water for fluffier mashed potatoes.
- In a small saucepan, combine almond milk, vegan butter, nutritional yeast, and garlic powder. Warm over low heat until the butter is melted, stirring occasionally.
- Pour the creamy sauce over the potatoes. Mash with a potato masher until smooth and creamy. Tip: For extra creaminess, use a hand mixer on low speed.
- Season with salt and pepper to taste. Tip: Add a splash more almond milk if the mashed potatoes are too thick.
Unbelievably creamy and packed with flavor, these vegan mashed potatoes are a dream. Serve them topped with crispy fried onions or a drizzle of olive oil for an extra touch of decadence.
Herb-Roasted Brussels Sprouts
Just when you thought Brussels sprouts couldn’t get any better, here comes this herb-roasted version to prove you wrong. It’s crispy, flavorful, and downright addictive—perfect for turning sprout skeptics into believers.
Ingredients
- For the sprouts:
- 1.5 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the herb mix:
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the sprouts in a single layer on the prepared baking sheet. This ensures they roast evenly instead of steaming.
- Roast for 20 minutes, then give them a good stir. This helps all sides get crispy and golden.
- While the sprouts are roasting, mix the thyme, rosemary, and garlic powder in a small bowl.
- After the initial 20 minutes, sprinkle the herb mix over the sprouts and roast for another 10 minutes, or until they’re crispy on the outside and tender on the inside.
- Let them cool for a couple of minutes before serving. This lets the flavors settle and the texture perfect.
Look at those gorgeous, golden sprouts! The herbs add a fragrant depth, while the high heat brings out a nutty sweetness. Try serving them over a creamy polenta or alongside a juicy roast chicken for a meal that’s anything but ordinary.
Vegan Lentil Loaf
Alright, let’s dive into making a Vegan Lentil Loaf that’s not only packed with flavor but also super satisfying. You’ll love how simple it is to whip up this hearty dish that’s perfect for any meal.
Ingredients
- For the loaf:
- 2 cups cooked lentils
- 1 cup breadcrumbs
- 1/2 cup finely chopped onions
- 1/2 cup grated carrots
- 2 tbsp flaxseed meal mixed with 6 tbsp water (flax egg)
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt to taste
- For the glaze:
- 1/4 cup ketchup
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan.
- In a large bowl, mash the cooked lentils until about half are mashed, leaving some whole for texture.
- Add the breadcrumbs, onions, carrots, flax egg, tomato paste, garlic powder, smoked paprika, and salt to the bowl. Mix well to combine.
- Press the mixture firmly into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 30 minutes. Tip: For a firmer loaf, let it cool for 10 minutes before slicing.
- While the loaf bakes, whisk together the ketchup, maple syrup, and apple cider vinegar in a small bowl for the glaze.
- After 30 minutes, remove the loaf from the oven and spread the glaze evenly over the top.
- Return to the oven and bake for an additional 15 minutes, or until the glaze is bubbly and the loaf is firm to the touch.
- Let the loaf cool in the pan for about 10 minutes before transferring to a cutting board. Tip: Use a spatula to loosen the edges for easy removal.
- Slice and serve warm. Tip: Pair with mashed potatoes and steamed greens for a complete meal.
Out of the oven, this Vegan Lentil Loaf has a delightful crusty exterior with a moist, flavorful interior. The smoky paprika and sweet glaze balance each other perfectly, making it a hit at any table. Try serving it with a side of cranberry sauce for an extra festive touch.
Maple Glazed Carrots
Hey, you know those side dishes that steal the show? Maple glazed carrots are just that—sweet, a bit savory, and totally irresistible. Perfect for when you want to jazz up your dinner table with minimal fuss.
Ingredients
- For the carrots:
- 1 lb carrots, peeled and sliced into 1/2-inch rounds
- 2 tbsp unsalted butter
- 1/4 cup pure maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the garnish:
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C) to get it ready for roasting.
- In a large bowl, toss the carrot rounds with melted butter, maple syrup, salt, and pepper until evenly coated. Tip: Make sure each piece is well-coated for maximum flavor.
- Spread the carrots in a single layer on a baking sheet. Roast for 20 minutes, then stir. Tip: Stirring halfway ensures even caramelization.
- Continue roasting for another 15-20 minutes until the carrots are tender and the glaze is sticky and slightly darkened. Tip: Keep an eye on them to prevent burning.
- Sprinkle with chopped parsley before serving for a fresh, colorful finish.
The carrots come out tender with a glossy, sweet glaze that’s balanced by a hint of salt. Try serving them over a bed of creamy mashed potatoes for a comforting duo.
Vegan Pumpkin Pie
Zesty flavors and cozy vibes are what you’ll get with this vegan pumpkin pie. It’s the perfect dessert to whip up when you’re craving something sweet, spiced, and totally plant-based.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled
- 1/4 cup ice water
- For the filling:
- 1 (15-ounce) can pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut milk
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour and chilled vegan butter until crumbly. Tip: Use a pastry cutter or your fingers for best results.
- Gradually add ice water, 1 tbsp at a time, until the dough comes together.
- Press the dough into a 9-inch pie dish, ensuring an even layer. Tip: Chill the crust for 10 minutes before baking to prevent shrinking.
- Bake the crust for 10 minutes, then set aside to cool.
- In another bowl, whisk together pumpkin puree, maple syrup, coconut milk, cornstarch, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the filling into the pre-baked crust, smoothing the top with a spatula.
- Bake for 45 minutes, or until the filling is set. Tip: The pie is done when the edges are firm but the center slightly jiggles.
- Let the pie cool completely before slicing.
Rich and creamy with a hint of spice, this vegan pumpkin pie is a crowd-pleaser. Serve it with a dollop of coconut whipped cream for an extra decadent touch.
Garlicky Kale Salad with Tahini Dressing
Kale might just be the star of your next salad, especially when it’s tossed in a garlicky tahini dressing that’s creamy, tangy, and downright addictive. You’ll love how the bold flavors come together in this simple yet satisfying dish.
Ingredients
- For the salad:
- 1 bunch kale, stems removed and leaves chopped
- 1 tbsp olive oil
- 1/4 tsp salt
- For the dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp water
- 1 clove garlic, minced
- 1/4 tsp salt
Instructions
- In a large bowl, massage the kale with olive oil and salt for about 2 minutes until it starts to soften and turn bright green.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. If the dressing is too thick, add a little more water, a teaspoon at a time.
- Pour the dressing over the kale and toss until every leaf is evenly coated. Let it sit for 5 minutes to allow the flavors to meld.
- Tip: Massaging the kale breaks down its fibers, making it easier to digest and more enjoyable to eat.
- Tip: For a smoother dressing, let it sit for a few minutes after whisking to allow the garlic flavor to mellow.
- Tip: If you’re not serving the salad immediately, wait to add the dressing until right before serving to keep the kale crisp.
Fresh and vibrant, this salad has a perfect balance of creamy and crunchy textures with a punch of garlic in every bite. Try topping it with roasted chickpeas or avocado slices for an extra layer of flavor and texture.
Sweet Potato Casserole with Pecan Streusel
Alright, you’re in for a treat with this sweet potato casserole that’s topped with a crunchy pecan streusel. It’s the perfect blend of sweet and nutty, making it a hit at any gathering or just a cozy night in.
Ingredients
- For the sweet potato base:
- 3 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 2 eggs, beaten
- For the pecan streusel topping:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup chopped pecans
- 3 tbsp cold butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, mix together the mashed sweet potatoes, granulated sugar, milk, melted butter, vanilla extract, and beaten eggs until well combined. Tip: For smoother sweet potatoes, peel and boil them until tender before mashing.
- Spread the sweet potato mixture evenly into the prepared baking dish.
- In a separate bowl, combine the brown sugar, flour, and chopped pecans for the streusel. Tip: Toasting the pecans beforehand enhances their flavor.
- Add the cold, cubed butter to the streusel mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the sweet potato mixture. Tip: For extra crunch, press the streusel lightly into the sweet potato layer.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbly.
Ready to serve, this casserole boasts a creamy sweet potato layer with a buttery, crunchy pecan topping. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
Vegan Gravy
Craving something hearty and comforting without the meat? This vegan gravy is your go-to for adding rich, savory flavor to any dish. It’s surprisingly simple to whip up, using ingredients you likely already have in your pantry.
Ingredients
- For the roux: 1/4 cup all-purpose flour, 1/4 cup olive oil
- For the broth: 2 cups vegetable broth, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper
Instructions
- Heat the olive oil in a medium saucepan over medium heat for about 1 minute, until it shimmers.
- Whisk in the flour gradually to form a roux, stirring constantly for 2 minutes until it turns a light golden color. Tip: Keep stirring to prevent lumps.
- Slowly pour in the vegetable broth, whisking continuously to combine with the roux.
- Add the soy sauce, garlic powder, onion powder, and black pepper to the saucepan.
- Bring the mixture to a simmer, then reduce the heat to low. Cook for 5 minutes, stirring occasionally, until the gravy thickens. Tip: If it’s too thick, add a little more broth to reach your desired consistency.
- Taste and adjust the seasoning if necessary, then remove from heat. Tip: For a smoother gravy, blend it briefly with an immersion blender.
Now you’ve got a velvety, flavorful vegan gravy that’s perfect over mashed potatoes, biscuits, or even roasted veggies. Next time, try stirring in some sautéed mushrooms for an extra umami kick.
Cranberry Orange Relish
Wow, if you’re looking for a zesty side that brightens up any meal, this cranberry orange relish is your go-to. It’s tangy, sweet, and super easy to whip up, making it perfect for last-minute gatherings.
Ingredients
- For the relish:
- 12 oz fresh cranberries
- 1 large orange, zest and juice
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 tsp ground cinnamon
Instructions
- Rinse the cranberries under cold water and pick out any stems or soft berries.
- In a medium saucepan, combine the cranberries, orange zest, orange juice, sugar, water, and cinnamon.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Tip: Listen for the cranberries to pop—that’s how you know they’re cooking properly.
- Remove the saucepan from the heat and let the relish cool to room temperature. It will thicken more as it cools. Tip: For a smoother relish, pulse it a few times in a food processor after cooling.
- Transfer the relish to a serving bowl or jar. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld. Tip: The relish tastes even better the next day, so feel free to make it ahead.
Now, this relish isn’t just for Thanksgiving—try it on grilled chicken or spread it on a turkey sandwich for a burst of flavor. The combination of tart cranberries and sweet orange creates a refreshing contrast that’s hard to resist.
Vegan Stuffing with Mushrooms and Herbs
You know those dishes that just scream comfort? This vegan stuffing with mushrooms and herbs is exactly that—a cozy, flavorful side that’ll have everyone reaching for seconds.
Ingredients
- For the base:
- 1 loaf (about 12 oz) day-old sourdough bread, cubed
- 3 tbsp olive oil
- For the mushroom mix:
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- For the liquid:
- 2 cups vegetable broth
- 1 tbsp soy sauce
Instructions
- Preheat your oven to 375°F. Spread the cubed bread on a baking sheet and toast for 10 minutes, until slightly crispy. Tip: This helps the stuffing stay fluffy, not soggy.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and onion, cooking until soft, about 5 minutes.
- Stir in garlic, thyme, and sage, cooking for another minute until fragrant. Tip: Fresh herbs really make the dish—don’t skip them!
- In a large bowl, combine the toasted bread and mushroom mix. Pour in vegetable broth and soy sauce, tossing gently to coat. Tip: Let it sit for 5 minutes so the bread absorbs the liquid.
- Transfer the mixture to a greased baking dish. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the top is golden.
Unbelievably savory with a perfect mix of textures—crispy on top, tender inside. Try serving it alongside roasted veggies or as a hearty main with a side of cranberry sauce.
Roasted Garlic Cauliflower Mash
You’re going to love this twist on mashed potatoes that’s not only healthier but packed with flavor. Roasted Garlic Cauliflower Mash is creamy, comforting, and surprisingly simple to make.
Ingredients
- For the mash:
- 1 large head cauliflower, cut into florets
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets and garlic cloves with olive oil on a baking sheet. Spread them out in a single layer for even roasting.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and lightly browned. Tip: Stir halfway through to ensure even cooking.
- Transfer the roasted cauliflower and garlic to a food processor. Add the Parmesan cheese and heavy cream.
- Process until smooth. If the mash is too thick, add a little more cream until you reach your desired consistency. Tip: For extra creaminess, you can substitute the heavy cream with Greek yogurt.
- Season with salt and pepper to taste. Tip: A pinch of nutmeg can add a nice depth of flavor.
Fluffy and rich, this Roasted Garlic Cauliflower Mash is a fantastic low-carb side that pairs beautifully with grilled meats or roasted vegetables. Try topping it with crispy bacon bits or chives for an extra flavor boost.
Spiced Apple Cider
Dive into the cozy embrace of spiced apple cider, a fall favorite that’s as easy to make as it is delicious. You’ll love how the warm spices and sweet apples come together in this comforting drink.
Ingredients
- For the cider:
- 8 cups apple cider
- 2 cinnamon sticks
- 1 tsp whole cloves
- 1 orange, sliced
- 1 apple, sliced
Instructions
- Pour the apple cider into a large pot.
- Add the cinnamon sticks and whole cloves to the pot.
- Place the pot on the stove over medium heat.
- Heat the cider until it just begins to simmer, about 5 minutes. Tip: Avoid boiling to keep the flavors bright.
- Add the sliced orange and apple to the pot.
- Reduce the heat to low and let the cider steep for 10 minutes. Tip: The longer it steeps, the more intense the flavors.
- Remove the pot from the heat and strain the cider to remove the spices and fruit slices.
- Serve the cider warm in mugs. Tip: Garnish with a fresh cinnamon stick or orange slice for a festive touch.
Out of the pot, this spiced apple cider is a fragrant, warming treat with a perfect balance of sweet and spicy. Try serving it with a dash of caramel syrup for an extra indulgent twist.
Vegan Cornbread
Ready to whip up something cozy and comforting? This vegan cornbread is your go-to for a quick, delicious side that pairs perfectly with just about anything. You’ll love how simple it is to make, and even more, how it turns out every time.
Ingredients
- For the dry mix: 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt
- For the wet mix: 1 cup almond milk, 1/4 cup maple syrup, 1/4 cup melted coconut oil
Instructions
- Preheat your oven to 375°F and lightly grease an 8-inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the almond milk, maple syrup, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
- Transfer the batter to the prepared pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Check at 20 minutes to avoid overbaking.
- Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This helps it set and makes slicing easier.
So, there you have it—a moist, slightly sweet cornbread with a perfect crumb. Try serving it warm with a drizzle of maple syrup or alongside a hearty chili for a match made in heaven.
Pumpkin Spice Latte Cupcakes
Zesty flavors and cozy vibes are what you’ll get with these Pumpkin Spice Latte Cupcakes. Perfect for those mornings when you want your coffee and dessert in one bite.
Ingredients
- For the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup strong brewed coffee, cooled
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp strong brewed coffee, cooled
- 1/2 tsp pumpkin pie spice
Instructions
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Alternately add the dry ingredients and the cooled coffee to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, coffee, and pumpkin pie spice, beating until light and fluffy.
- Frost the cooled cupcakes with the coffee buttercream. For a professional look, use a piping bag with a star tip.
Velvety and moist, these cupcakes pack a punch of pumpkin and coffee flavors. Serve them with a dusting of extra pumpkin pie spice or a drizzle of caramel for an extra indulgent treat.
Autumn Harvest Salad with Maple Vinaigrette
This Autumn Harvest Salad with Maple Vinaigrette is your go-to for a quick, nutritious meal that screams fall. You’ll love the mix of sweet and savory flavors, all tossed in a homemade dressing that’s surprisingly easy to whip up.
Ingredients
- For the salad:
- 6 cups mixed greens
- 1 cup roasted butternut squash, cubed
- 1/2 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup goat cheese, crumbled
- For the vinaigrette:
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- While the squash roasts, whisk together the remaining olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined. Tip: For a smoother vinaigrette, you can blend the ingredients.
- In a large bowl, combine the mixed greens, roasted butternut squash, dried cranberries, and pecans. Tip: Toast the pecans in a dry skillet over medium heat for 2-3 minutes for extra flavor.
- Drizzle the maple vinaigrette over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
- Sprinkle the crumbled goat cheese on top for a creamy finish.
Crunchy pecans, sweet cranberries, and creamy goat cheese make every bite of this salad a delight. Serve it alongside grilled chicken or enjoy it as a hearty standalone meal for a taste of autumn in every forkful.
Vegan Chocolate Pecan Pie
Just when you thought pecan pie couldn’t get any better, here comes a vegan version that’s rich, decadent, and surprisingly easy to make. You’ll love the gooey chocolate filling paired with the crunchy pecans—it’s a match made in dessert heaven.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled
- 1/4 cup ice water
- For the filling:
- 1 cup maple syrup
- 1/2 cup brown sugar
- 1/3 cup cocoa powder
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups pecans, roughly chopped
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour and chilled vegan butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep the crust flaky.
- Press the dough into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Chill for 15 minutes.
- In a saucepan over medium heat, combine maple syrup, brown sugar, cocoa powder, cornstarch, vanilla extract, and salt. Whisk until smooth and thickened, about 5 minutes.
- Remove from heat and stir in the pecans and chocolate chips until well coated.
- Pour the filling into the chilled crust, spreading evenly.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden. Tip: Cover the edges with foil if they brown too quickly.
- Let the pie cool completely before slicing to allow the filling to firm up. Tip: Serve with a scoop of vegan vanilla ice cream for an extra treat.
Every bite of this pie is a delightful contrast of textures—silky chocolate, crunchy pecans, and a buttery crust. Try drizzling with extra maple syrup or sprinkling with sea salt for a gourmet touch.
Cinnamon Spiced Roasted Sweet Potatoes
Craving something sweet yet savory for your next meal? These cinnamon spiced roasted sweet potatoes are the perfect side dish that’s easy to make and packed with flavor.
Ingredients
- For the potatoes:
- 2 large sweet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (200°C). This ensures your sweet potatoes roast evenly.
- In a large bowl, toss the cubed sweet potatoes with olive oil, cinnamon, and salt until evenly coated. Tip: Cutting the potatoes into similar sizes helps them cook uniformly.
- Spread the sweet potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure they get crispy.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the potatoes are tender and slightly caramelized. Tip: For extra crispiness, broil for the last 2-3 minutes.
- Remove from the oven and let cool for a few minutes before serving. Tip: A sprinkle of fresh herbs like rosemary can add a nice contrast to the sweetness.
Perfectly caramelized on the outside and tender on the inside, these sweet potatoes are a delightful mix of sweet and savory. Try serving them over a bed of greens for a hearty salad or alongside your favorite protein for a complete meal.
Conclusion
Uniting flavors and traditions, our roundup of 20 Delicious Vegan Thanksgiving Recipes offers something for everyone at your table. From savory mains to sweet endings, these dishes prove vegan meals can be just as hearty and festive. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!
