Simplify your vegan Thanksgiving with this holiday menu + shopping guide. Step-by-step directions for this nine plant-based recipe + printable recipes and shopping list for a delicious vegetarian holiday meal.
This post was originally published on 11/9/2018. Last updated on 11/15/2019
It’s almost Thanksgiving and to those of you who are opting for a vegan Thanksgiving this year, let me first say, “Congratulations!” You saved a turkey’s life. I can think of no better way to express gratitude for the season’s harvest than with a fully plant-based holiday meal.
And because I’m so PUMPED that you are celebrating this holiday season with vegan food, I’ve made it a little bit easier for you. Yep, after 14 years of celebrating Thanksgiving as a vegan, I’ve learned a few tricks to make your holiday easy, fun, and most importantly, delicious.
It’s a vegan Thanksgiving Meal Plan! With 9 classic plant-based dishes, printable recipes, a shopping list, and even a Thanksgiving meal scheduler, I think we can make this the best year for vegans yet.
Where do I get my Holiday Groceries?
Before we get to the shopping lists, lets talk about groceries.
This time of year is crazy and when it comes to holiday shopping, I like to avoid the crowds. Which is why I like to do all my holiday shopping (for non-perishables) at Thrive Market.
Thrive Market is an entirely zero waste company so you don’t have to feel bad about stocking up on your holiday essentials. Thrive Market sells all organic, non-GMO products at 25-50% off retail price Better yet? With every member who joins Thrive Market, they sponsor a free membership to a low income family, public school teacher, military veteran, or first responder. Save money and do good! Now that’s some holiday cheer.
When shopping, you can filter your search to “vegan” items only and you’ve got your own online vegan grocery store. Thrive Market has saved me a ton of money and time and I HIGHLY recommend checking it out.
Click HERE to use my link and you’ll get an extra 25% off your order + a FREE 30-Day Trial to Thrive Market
Vegan Thanksgiving Menu
Get all the recipes + downloadable shopping lists here.
Start your Thanksgiving dinner with this warm, creamy, and oh-so-rich, vegan Spinach Artichoke Dip. Serve it with a toasted baguette or crackers to keep your guests satisfied before the meal is served. Consider serving it with an Orange Bourbon Apple Cider for a pre-Thanksgiving dinner cocktail hour.
This low-carb alternative to mashed potatoes is unbelievably rich and buttery. This simple cauliflower mash is made with non-dairy butter, vegan parmesan cheese, fresh herbs and even fresher ground pepper for a delicious and healthier potato alternative. Not concerned about carbs? Check out these garlicky mashed potatoes instead.
It is not Thanksgiving without a side of Brussels sprouts and these Maple Balsamic ones are the recipe to have! Perfectly tender roasted maple balsamic Brussels sprouts tossed together with roasted hazelnuts and rosemary for a simple and delicious vegetable side dish.
It’s not a Thanksgiving meal without some zesty and sweet cranberry sauce. This Cinnamon Orange Cranberry Sauce is made with fresh orange juice and whole spices for a Thanksgiving condiment popping with flavor. Easy to make the day ahead to save time on meal prep.
And of course, you need some vegan stuffing! This Thanksgiving Stuffing with Apples and Hazelnuts is a family favorite. Seasoned with fresh sage and parsley, it’s the perfect side dish to celebrate this season’s harvest.
Skip the turkey; let’s go with portobello steaks. These deliciously seasonal Pomegranate Balsamic Portobello Steaks are so tender and meaty, they will deeply satisfy your guests. Better yet, they are made with just 6 ingredients for an incredible AND easy Thanksgiving entrée.
End your amazing meal with a rich and creamy vegan Pumpkin Cheesecake. This cheesecake is made with a gingersnap crust and topped with toasted pecans for the perfect vegan Thanksgiving dessert. So good! Want something more traditional? Check out this Classic Vegan Pumpkin Pie instead.
Vegan Thanksgiving Meal Plan
Get all the recipes + your downloadable shopping list here.
How to prep for Vegan Thanksgiving
These following can be prepped anytime on Wednesday.
- Make the Vegan Pumpkin Cheesecake. Cover and refrigerate.
- Make the Cranberry Orange Sauce. Cover and refrigerate.
- Prepare the Spinach Artichoke Dip. Wrap in plastic wrap and refrigerate. This will get baked the following day.
- Chop the onions and celery for the Vegan Stuffing. Put in a ziplock bag and refrigerate.
- Chop the ingredients for the Balsamic Brussels Sprouts. Put in a ziplock bag and refrigerate.
Start 3-4 hours before your meal. This should give you plenty of time.
- Make the Mushroom Gravy. Wrap in foil and set aside at room temperature.
- Toss your ingredients together for the Balsamic Brussels Sprouts and place them on a baking tray. Set aside until ready to bake.
- Prepare the Vegan Stuffing. Set aside until ready to bake.
- Prepare the marinade for your Pomegranate Portobello Steaks. Brush onto the mushrooms and set aside.
- Set oven to 350 F. Once preheated, bake the Vegan Stuffing for 20-25 minutes and the Spinach Artichoke Dip for 30 minutes. Once the vegan stuffing is removed, increase the oven to 400F to brown the top of the dip. Remove from oven and cover each with foil to keep warm. Increase the oven to 425F.
- While Vegan Stuffing and Spinach Dip are baking, prepare the Sage Buttermilk Biscuits. Once the oven is empty and the temperature is at 425F, it’s time to bake the biscuits and Brussels sprouts. Bake the biscuits for 12-15 minutes and the Brussels sprouts for about 30.
- While the Brussels Sprouts are baking, make the Cauliflower Mashed Potatoes in your instant pot. Stovetop instructions can be found here.
- Bake the Pomegranate Portobello Steaks
- Gently reheat the Mushroom Gravy.
- While the steaks are in the oven, the rest of the food can be plated and ready to serve.
There you have it! Now, make sure to grab your menu + shopping list so that you are prepared for a delicious cruelty-free Thanksgiving dinner.
Written by Sarah McMinn