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Classic Vegan Thanksgiving Dinner

A hearty and satisfying vegan Thanksgiving spread featuring rich and traditional flavors, perfect for both plant-based eaters and meat lovers alike.
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Prep Time 3 hours
Cook Time 2 hours
Total Time 5 hours
Servings: 8 servings
Course: Dessert, Main Course, Side Dish, Starter
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Dishes
  • 2 cups cooked lentils Use green or brown lentils.
  • 1 cup ground walnuts Ensure they are finely ground.
  • 1 cup oats Use certified gluten-free oats if needed.
  • 1 cup tomato paste
  • 2 tablespoons fresh herbs Choose herbs like thyme or rosemary.
  • 1 medium butternut squash Cut in half and roasted.
  • 1 head cauliflower Whole for roasting.
  • 1 package puff pastry Ensure it's vegan.
Vegetable Side Dishes
  • 500 g Brussels sprouts Halved for roasting.
  • 2 medium sweet potatoes Cut into wedges.
  • 3 medium carrots Sliced.
  • 2 cups green beans Blanched.
Sauces
  • 2 cups mushroom gravy Make with sautéed mushrooms and vegetable broth.
  • 1 cup cranberry sauce Make with fresh cranberries, maple syrup, and orange zest.
Desserts
  • 1 pie pumpkin pie Use coconut milk in the filling.
  • 1 batch apple crisp Serve warm with vanilla nice cream.
Starters
  • 1 board mixed olives, nuts, and fruit For a festive appetizer.
  • 12 pieces stuffed mushrooms Filled with breadcrumbs and parsley.
  • 1 cup white bean dip Served with crostini.

Method
 

Preparation
  1. Prepare the mashed potatoes by cooking Yukon gold potatoes, then mash with warmed plant milk, olive oil, garlic powder, salt, and pepper.
  2. Make the mushroom gravy by sautéing mushrooms and onions, then adding garlic, thyme, soy sauce, flour, and vegetable broth.
  3. Blend soaked cashews with broth, miso, and lemon for the creamy cashew sauce used in the green bean casserole.
  4. Prepare cranberry sauce by simmering fresh cranberries with orange zest, maple syrup, and water.
  5. Assemble the green bean casserole with blanched green beans, sautéed mushrooms, and cashew sauce topped with crispy onions before baking.
Cooking
  1. Roast the lentil walnut loaf in the oven until firm and glazed with tomato sauce.
  2. Bake the stuffed butternut squash until heated through.
  3. Roast the cauliflower brushed with paprika and a marinade until tender.
  4. Roast the vegetables on sheet pans; Brussels sprouts until charred, and sweet potatoes until crispy.
Serving
  1. Serve the main dishes with various sauce pairings on the side.
  2. Offer desserts warm, garnished with cinnamon or orange zest.
  3. Build starter platters with a selection of dips, olives, and fruit.

Notes

Prepare the pumpkin pie and cranberry sauce a week in advance, and reheat the mashed potatoes and gravy before serving. Add fresh herbs and a squeeze of lemon as finishing touches for brightness.