Top 8 Vegan Food Recipes for Your Next Thanksgiving Dinner

Thanksgiving dinner has long been a part of American culture, celebrating the harvest, family togetherness, and other blessings of the past year. It is the day of the year when families come together and enjoy delicious dishes. It’s no wonder why hosting can be stressful unless you already have an idea of what to cook. Although Turkey remains the traditional Thanksgiving dish, what if your guests are vegan? Worry not; we have a list of the top 8 vegan food recipes that will drool your guests for more. 

As we all know, traditional Thanksgiving dinner isn’t vegan-friendly (not even vegetarian-friendly). Almost every dinner dish has butter, cream, and eggs, or the whole thing is centered around turkey. This can leave vegetarians, especially vegans, feeling less than thankful.  But this won’t be the case this Thanksgiving, as we have listed a few delicious vegan food recipes that will make your guests feel welcomed and loved. 

These vegan recipes aren’t hard to make and can be prepared with easy-to-find pantry staples. So, let’s celebrate this Thanksgiving with these easy vegan recipes!

10 Vegan Food Recipes to Make This Thanksgiving

Undoubtedly, appetizers are the best part of the entire Thanksgiving feast. So, here’s a list of top 10 vegan appetizer recipes to kick off the meal and impress your friends and family. 

1. Vegan Leek and Cheese Parcels

These vegan sweet and salty leek and cheesy parcels are best for delicious Thanksgiving starters. The stuffing of these parcels is made with garlic cream and pan-fried leeks instead of traditional minced beef. Serve these golden parcels with sweet berry dipping sauce for a fruity kick. 

Ingredients (Servings: 20)

For the Dipping Sauce:

• 160 g frozen mixed berries
• 60 ml orange juice
• 1 small garlic clove, crushed
• 80 g sugar
• Pinch of salt
• 0.4 tsp harissa paste
• 1.6 Tbsp redcurrant jelly

For the Filling

• 2.4 Tbsp olive oil
• 1 large leek, thinly sliced
• 1 garlic cloves, chopped
• 120 ml plant-based milk
• 0.8 tsp wholegrain mustard
• 176 g vegan cheese, cubed
• Salt and pepper, to taste

For the Pastry

• 1 pack of ready-made vegan pastry
• Plant milk for brushing
• Oil for brushing

Method

• Put all the dipping sauce ingredients in a saucepan and wait until the first boil
• Now, simmer the sauce for 15-20 minutes until the sauce thickens enough to coat the back of a spoon. Set aside to cool.
• Heat the olive oil in a different frying pan over medium heat.
• Sauté the leeks for 8-10 minutes until they soften and add the chopped garlic.
• Stir in the plant-based milk, mustard, and vegan cheese.
• Now, put salt and pepper, and simmer for 2-3 minutes until the sauce thickens. Allow the filling to cool.
• Preheat the baking oven to 200°C (400°F) or gas mark 6. Line a baking sheet with greaseproof paper.
• Cut out the filo pastry into quarters. Brush each piece with plant milk.
• Place about 1.5 tsp of the filling in the center of each pastry piece.
• Gently pull the edges of the pastry up around the filling and twist to seal, forming a small parcel.
• Place the parcels on the lined baking sheet. Repeat until all the filling or pastry is used up.
• Brush the parcels with a little oil and bake in the oven for about 15 minutes until golden and crispy.
• Serve the parcels hot or cold with the black forest dipping sauce.

2. Crispy Rosemary-Garlic Tofu Bites

There are many recipes to cook with tofu, but this one is a fantastic way to enjoy tofu with this simple yet flavorful recipe. Perfect for vegan Thanksgiving dinners, these crispy tofu bites are infused with the classic tastes of rosemary and garlic.

Ingredients (Serves 4)

• 1 block of firm tofu
• 1 tablespoon avocado oil
• 1 tbsp tamari, liquid aminos, or soy sauce
• 1/4 teaspoon garlic powder
• 1 teaspoon fresh rosemary, finely chopped
• 2 tablespoons cornstarch
• Black pepper, to taste

Method

• Set your baking oven to 400°F (200°C) to pre-heat.
• Press the tofu gently to remove excess moisture, then slice it in half lengthwise. Cut each half into 16 cubes.
• In a large bowl, combine the tofu cubes with avocado oil and tamari. Gently toss to coat.
• Sprinkle garlic powder, chopped rosemary, one tablespoon of cornstarch, and black pepper over the tofu. Mix until evenly coated. Add the remaining cornstarch and toss again.
• Line down the tofu cubes on a baking sheet lined with a silicone mat, ensuring they are spaced out. 
• Bake on the top rack for 15 minutes, then flip them to bake for an additional 10-15 minutes until crispy.

3. Easy Vegan Crispy Courgette Crostini

Crostini is a fantastic choice for any dinner gathering. They’re easy to make and absolutely delicious. While you can choose any topping you like, this recipe features a refreshing blend of grated courgette, fresh mint, and spring onion.

Ingredients (Serves 6)

• 1 courgette (about 150g)
• 1 tsp salt
• 1/2 apple, peeled and grated
• 1 Tbsp fresh mint leaves, chopped
• 2 spring onions, finely chopped
• 6 slices of vegan French bread
• 1 garlic clove, halved lengthwise
• Olive oil, for drizzling
• Pepper, to taste

Method

• Trim the ends of the courgette and grate it coarsely. Spread the grated courgette over a clean, dry tea towel. Sprinkle with salt and let it sit for 5 minutes.
• Wrap the courgette in a tea towel and squeeze out as much moisture as possible.
• Combine the courgette with the grated apple, chopped mint, and spring onions in a large mixing bowl.
• Lightly roast the bread slices on both sides. Rub one side of each slice with the halved garlic clove.
• Spoon the courgette mixture onto the toasted bread slices. Drizzle olive oil and season with pepper before serving.

4. Vegan Cheese Fondue

Hosting a Thanksgiving gathering? A fondue is a fantastic way to get everyone involved with the food, and it’s incredibly easy to make. We love dipping warm, toasted bread into a pot of creamy, melted vegan cheese. You can either serve these in individual pots or use a large fondue set in the center of the table.

Ingredients (Serves 4)

• 200 g Vegan Cheddar Cheese, grated
• 5 Tbsp Olive Oil
• 4 Tbsp All-Purpose Flour
• 400 ml Coconut Milk
• 1 tsp Yellow Mustard
• Black Pepper, to taste

Method

• Heat the olive oil in a pot and gradually whisk in the sifted flour.
• Slowly add the coconut milk, stirring continuously until the mixture thickens.
• Add the grated vegan cheddar cheese, stirring until fully melted.
• Mix in the mustard and season with sea salt and black pepper to taste.
• Transfer the fondue to a pot to keep it warm. Serve with breadsticks and vegetable sticks for dipping.

5. Vegan Creamy Mushroom Soup 

Soup can be a delightful vegan appetizer, but it sometimes lacks excitement. But this creamy vegan mushroom soup, enhanced with a touch of truffle oil, is enough to satisfy your vegan taste buds. Pair it with a slice of warm sourdough for a cozy, heartwarming starter.

Ingredients (Servings: 5)

• 3 tbsp olive oil, for frying
• 1 large onion, finely chopped
• 5 large cloves garlic, minced
• 100 g watercress
• 2 tbsp mushroom ketchup
• 1 tbsp dairy-free butter
• 2 leeks, sliced
• 500 g chestnut mushrooms, chopped
• 200 g mild wild mushrooms, chopped
• 100 ml soya cream
• Sea salt and black pepper to taste
• 100 g mixed whole wild mushrooms
• 2 tbsp fresh chives, finely chopped
• 4 tbsp soya cream
• A splash of olive oil for frying

Method

• Heat the olive oil and dairy-free butter in a large pan until the butter is melted and sizzling.
• Add the onion, leeks, garlic, and mushrooms. Stir-fry until they begin to color and soften.
• Add the remaining soup ingredients to the pan, and add some water to cover the ingredients by about an inch.
• Let the soup simmer for 5 minutes.
• Heat a tbsp of olive oil in a small, non-stick frying pan until very hot. Add the whole wild mushrooms and sauté quickly until they start to caramelize at the edges.
• Blend the soup until it smoothens. Check the seasoning and adjust if necessary.
• To serve, pour the soup into bowls and top with a few wild mushrooms, a swirl of soya cream, and some chopped chives.

6. Vegan Wontons

Surprise your guests with these delicious vegan wontons, bursting with flavor and perfect for any Thanksgiving gathering. These wontons are filled with carrots, mushrooms, leeks, and spring onions, but feel free to use any leftover veggies you have on hand.

Ingredients (Servings: 4)

• 1 pack of Cheddar Flavour Grated
• 1 pack of wonton wrappers (10×10 cm)
• 3 spring onions, sliced
• 1/2 leek, chopped
• 2 carrots, diced
• 5 champignon mushrooms, sliced
• 1 onion, sliced
• Fresh parsley, chopped
• 2 garlic cloves, minced
• Extra virgin olive oil
• Salt and freshly ground pepper
• Sunflower oil for frying

Instructions

• Heat a large frying pan over medium heat and add a drizzle of olive oil. Sauté the spring onions, leek, carrots, mushrooms, onion, and garlic until tender. 
• Now, season with salt and pepper, and stir in the parsley and grated cheddar flavor.
• Place a teaspoon of the filling in the center of each wonton wrapper. Brush the edges with water and fold to form a “flower,” ensuring the edges are sealed.
• Heat sunflower oil in a large pot. Deep fry the wontons until they are golden brown and crispy.
• Drain the wontons on paper towels and serve them hot with a sweet and sour vegan sauce.

7. Easy Queso Fresco

Creating your own vegan cheese is a fantastic way to showoff your culinary skills and impress your family and friends. This simple queso fresco recipe is easy to follow, resulting in a creamy, crumbly vegan cheese that closely mimics the traditional version.

Ingredients (Servings: 15)

• 65 g blanched almonds, soaked
• 70 g raw cashews, soaked
• 2 Tbsp white vinegar
• 3 Tbsp refined coconut oil
• 0.5 Tbsp nutritional yeast
• 0.25 tsp onion powder
• 1 tsp salt
• 2 tsp agar powder
• 140 ml water

Method

• Soak the almonds and cashews in room-temperature water for about 12 hours or overnight. Drain the nuts afterward.
• Place the soaked nuts in a high-speed blender or food processor. Add the vinegar, coconut oil, nutritional yeast, onion powder, salt, and water. Blend for 2-10 minutes until the mixture is smooth.
• Add the agar powder to the blended mixture and blend until well combined.
• Heat a small saucepan over medium heat for 1-2 minutes. Transfer the cheese mixture into the saucepan and bring it to a low boil, stirring constantly.
• Once the mixture starts boiling, reduce the heat to a simmer. Continue stirring for 3-5 minutes until it thickens.
• Quickly transfer the thickened cheese mixture to a parchment paper or cheesecloth-lined bowl or mold. Cover and refrigerate for at least 6 hours.

8. Squash, Chestnut & Hazelnut Nut Roast Wreath

No Thanksgiving feast is complete without a stunning centerpiece that leaves your guests in awe. This nut roast wreath, with butternut squash, chestnuts, and hazelnuts, is the best Thanksgiving dish that will be the highlight of any table. Serving up to 10 people, it’s perfect for large gatherings or ensuring you have delicious leftovers for the next day.

Ingredients (Servings: 7)

• 1 Tbsp vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, puréed
• 2 carrots, grated
• 2 parsnips, grated
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh sage, chopped
• 2 x 400g tins of lentils, drained
• 1 Tbsp soy sauce
• 150 g rolled oats
• Cranberry sauce
• Redcurrants
• Fresh rosemary sprigs
• Fresh thyme sprigs

Method

• Preheat your baking oven to 180°C/355°F/Gas 4. Heat the vegetable oil in a frying pan over medium heat. Add the onion, garlic, carrots, parsnips, thyme, rosemary, and sage, and sauté for 4-5 minutes until the vegetables are tender.
• Transfer the sautéed vegetables to a bowl. Add the lentils, soy sauce, and oats. Mash the mixture until it forms a thick paste, seasoning to taste.
• Press the mixture into a bundt tin and bake in the oven for 30-40 minutes until it is crisp and firm. Remove from the oven and carefully turn out the tin.
• To garnish, spread cranberry sauce over the top and decorate with redcurrants, rosemary, and thyme.

Conclusion

So, those were some trendy and delicious vegan food recipes you can try for the upcoming Thanksgiving dinner. Believe us, these recipes will never disappoint your guests and even drool them for more. The detailed recipe above, alongside the required ingredients, will help you make all these restaurant-style dishes at home.

Whether you’re making vegan cheese fondue or queso fresco, you will need all the necessary ingredients. So, stock up your kitchen pantry with all the necessary ingredients from Grocery Route today!

FAQs

What Do Vegans Do for Thanksgiving?

Vegans celebrate Thanksgiving by preparing a variety of plant-based dishes. They enjoy traditional sides like mashed potatoes, stuffing, and cranberry sauce, all made vegan. The focus is on creating a festive, cruelty-free meal that everyone can enjoy.

What Do Vegans Eat Instead of Turkey on Thanksgiving?

Instead of turkey, vegans opt for alternatives like stuffed squash, lentil loaf, or plant-based roasts made from tofu, tempeh, or seitan. These hearty and flavorful dishes provide a satisfying centerpiece for the Thanksgiving meal.

What Foods Do Vegans Eat Most?

Vegans commonly eat a variety of fruits, vegetables, grains, legumes, nuts, and seeds. These foods provide essential nutrients and are the foundation of a healthy vegan diet. Popular choices include tofu, lentils, chickpeas, quinoa, and leafy greens.

Why is November 1 Vegan Day?

November 1 is celebrated as World Vegan Day to commemorate the founding of The Vegan Society in 1944. The day highlights the benefits of veganism for animals, humans, and the environment, promoting a compassionate and sustainable lifestyle.