Cozy & Flavorful Vegan Thanksgiving Recipes Everyone Will Love—no Turkey Required

Let’s make this Thanksgiving seriously delicious—without a shred of compromise (or dairy). These cozy, flavor-packed vegan recipes are the ones that make meat-eaters ask for seconds and plant-based friends feel seen. We’re talking golden roasts, creamy sides, and nostalgic desserts with a modern twist. Grab a sheet pan, crank the oven, and let’s build a feast.

1. Maple-Miso Roasted Acorn Squash With Herby Walnut Gremolata

This is the showstopper that tastes like fall but with a bright, savory edge. The maple-miso glaze turns the squash caramelized and glossy, while the zippy gremolata cuts through with freshness. It’s gorgeous on a platter and totally worthy of the center of the table.

Ingredients:

• 2 medium acorn squash, seeded and cut into 1-inch crescents
• 2 tbsp avocado oil
• 2 tbsp white miso paste
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup water (to loosen glaze)
• 1/2 cup walnuts, toasted and finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp lemon zest
• 1 small garlic clove, grated
• 1 tbsp extra-virgin olive oil

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Whisk miso, maple syrup, Dijon, vinegar, smoked paprika, salt, pepper, and water until smooth. Toss squash with avocado oil, then brush generously with glaze.
3. Roast 25–30 minutes, flipping halfway, until edges are caramelized and fork-tender.
4. Meanwhile, make the gremolata: mix walnuts, parsley, lemon zest, garlic, olive oil, and a pinch of salt.
5. Transfer squash to a platter and spoon gremolata over the top. Drizzle any leftover glaze from the pan.

Serve with a squeeze of lemon for brightness. Want extra heft? Add roasted chickpeas to the pan for the last 10 minutes. Leftovers make a stellar grain bowl—trust me, lunch tomorrow is sorted.

2. Creamy Garlic Mash With Olive Oil “Butter” And Crispy Shallots

All the comfort of classic mashed potatoes, none of the dairy. We layer flavor: garlic-infused oat milk, fruity olive oil, and a snow of crispy shallots. The texture is silky, the taste is luxe, and the bowl will be scraped clean—guaranteed.

Ingredients:

• 3 lbs Yukon Gold potatoes, peeled and cut into chunks
• 6 tbsp extra-virgin olive oil, divided
• 5 cloves garlic, smashed
• 1 1/4 cups unsweetened oat milk (or almond milk), plus more as needed
• 1 tsp kosher salt, plus more to taste
• Freshly cracked black pepper
• 2 large shallots, thinly sliced
• 2 tbsp cornstarch or rice flour (for coating shallots)
• 1 tbsp vegan butter (optional, for finish)
• Chives or parsley, finely chopped, for garnish

Instructions:

1. Place potatoes in a large pot, cover with cold water, and salt generously. Bring to a boil, then simmer 12–15 minutes until tender.
2. While potatoes cook, warm 3 tbsp olive oil in a small pot over low heat. Add smashed garlic and oat milk; gently heat 8–10 minutes to infuse. Don’t boil.
3. Toss shallots with cornstarch and a pinch of salt. Heat remaining 3 tbsp olive oil in a skillet over medium. Fry shallots 4–6 minutes until golden and crisp. Drain on paper towels; sprinkle with salt.
4. Drain potatoes well and return to the hot pot to steam off moisture for 1 minute. Mash, then drizzle in warm garlic-oat-milk mixture, seasoning with salt and pepper. Add vegan butter if using.
5. Top with crispy shallots and herbs. Finish with an extra olive oil swirl if you’re feeling fancy.

For a roasted garlic twist, swap the infused garlic for a whole head of roasted garlic squeezed in at the end. Gluten-free and totally make-ahead friendly—reheat gently with a splash of milk.

3. Savory Mushroom, Leek, And Chestnut Stuffing (No Soggy Squares)

This is the stuffing that finally goes crispy on top and custardy inside. Meaty mushrooms, sweet leeks, and chopped chestnuts make it holiday-luxe. It’s the side dish that steals the spotlight from the main—seriously.

Ingredients:

• 1 lb rustic sourdough or country bread, torn into 1-inch pieces (about 10 cups), ideally day-old
• 3 tbsp olive oil, plus more for drizzling
• 1 lb cremini or mixed mushrooms, sliced
• 2 leeks, white and light green parts, sliced and rinsed well
• 3 celery stalks, finely chopped
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp dried rosemary
• 1/2 cup dry white wine (or vegetable broth)
• 2 1/2–3 cups vegetable broth, warmed
• 1 cup cooked, peeled chestnuts, roughly chopped
• 1/2 cup chopped parsley
• 3 tbsp ground flaxseed + 9 tbsp water (flax “eggs”)
• 1 tsp kosher salt, plus more to taste
• Black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Spread bread on two sheet pans and toast 10–12 minutes until dry but not browned. Transfer to a large bowl.
2. Heat 3 tbsp olive oil in a large skillet over medium-high. Cook mushrooms with a pinch of salt until browned and their liquid evaporates, 7–9 minutes.
3. Lower heat to medium. Add leeks and celery; cook 6–8 minutes until soft. Stir in garlic, thyme, sage, and rosemary; cook 1 minute until fragrant.
4. Deglaze with wine; simmer 1–2 minutes. Stir in chestnuts and parsley. Season with salt and pepper.
5. Whisk flaxseed with water; let thicken 5 minutes. Pour mushroom mixture over bread, add flax “eggs,” then slowly add warm broth until bread is well-saturated but not soggy (start with 2 1/2 cups).
6. Transfer to a greased 9×13-inch dish. Drizzle top with olive oil. Bake 35–40 minutes until puffed and crispy at the edges.

For extra crunch, scatter panko on top before baking. Prefer gluten-free? Use your favorite GF loaf and reduce broth slightly. Leftovers make epic breakfast stuffing “hash” with a squeeze of lemon.

4. Green Bean Skillet With Toasted Almonds, Lemon-Tahini Drizzle, And Crispy Capers

Meet your upgraded green beans: tender-crisp, nutty, and bright with a creamy lemon-tahini sauce that clings to every bite. Crispy capers add salty pops that make everyone go “what is that?!” in the best way.

Ingredients:

• 1 1/2 lbs green beans, trimmed
• 2 tbsp olive oil
• 1/3 cup sliced almonds
• 3 tbsp brined capers, drained and patted dry
• 2 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• 1/4 cup tahini
• 2–4 tbsp warm water (to loosen sauce)
• 1 tsp maple syrup
• 1/2 tsp kosher salt, plus more to taste
• Black pepper and red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Blanch green beans 3–4 minutes until crisp-tender, then transfer to an ice bath. Drain and pat dry.
2. In a large skillet, heat 1 tbsp olive oil over medium. Add almonds; toast 2–3 minutes until golden. Remove and set aside.
3. Add remaining 1 tbsp oil. Fry capers 2–3 minutes until crispy; remove and drain.
4. Add garlic to the skillet; cook 30 seconds until fragrant. Add green beans and lemon zest; toss 2–3 minutes to heat through. Season with salt and pepper.
5. Whisk tahini with lemon juice, maple syrup, a pinch of salt, and enough warm water to make a pourable sauce.
6. Transfer beans to a platter. Drizzle with lemon-tahini, sprinkle with almonds, crispy capers, and red pepper flakes if using.

Serve warm or at room temp—great for timing a busy meal. Swap almonds for toasted pumpkin seeds if nut-free. A sprinkle of chopped dill is magic here.

5. Deep-Dish Apple Cranberry Crisp With Salty Oat-Pecan Crumble

This dessert hits that cozy, just-sweet-enough note with tart cranberries and jammy apples under a thick, salty crumble. It’s rustic, forgiving, and wildly crowd-pleasing. Add vanilla oat ice cream and watch it disappear.

Ingredients:

• 6 large apples (Honeycrisp or Pink Lady), peeled, cored, and sliced 1/4 inch
• 1 1/2 cups fresh or frozen cranberries
• 1/3 cup pure maple syrup
• 1/3 cup brown sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 2 tbsp cornstarch
• 1/4 tsp kosher salt
• 1 cup old-fashioned oats
• 3/4 cup pecans, chopped
• 3/4 cup all-purpose or almond flour
• 1/2 cup coconut oil or vegan butter, melted
• 1/2 cup brown sugar (for crumble)
• 1/2 tsp flaky sea salt (for topping)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a deep 9-inch pie dish or 8×8-inch pan.
2. In a large bowl, toss apples and cranberries with maple syrup, brown sugar, lemon juice, cinnamon, nutmeg, ginger, cornstarch, and kosher salt. Transfer to the baking dish and press down gently.
3. In another bowl, combine oats, pecans, flour, melted coconut oil or vegan butter, brown sugar, vanilla, and a pinch of salt. Stir until clumpy.
4. Scatter crumble over fruit, leaving some gaps for steam. Bake 45–55 minutes until bubbly and golden, tenting with foil if browning too quickly.
5. Finish with flaky sea salt. Rest 10–15 minutes before serving so the juices thicken.

Make it gluten-free with oat flour and certified GF oats. Add orange zest for a citrus twist or swap pecans for walnuts. Leftovers for breakfast? Absolutely—add a dollop of coconut yogurt.

Build-Your-Plate Game Plan

Want everything hot at once? Roast the squash first and keep it tented. Bake the stuffing next while you crisp shallots and blanch beans. Mash potatoes just before serving, then assemble and drizzle the green beans. Pull the crisp from the oven right as you sit down—the aroma alone is applause-worthy.

Pantry Swaps To Keep It Easy

• Maple syrup: agave or light brown sugar
• Oat milk: almond, soy, or cashew milk
• Chestnuts: toasted hazelnuts or extra mushrooms
• Tahini: almond butter plus extra lemon
• Cranberries: frozen cherries for a sweeter vibe

Ready to make your coziest vegan Thanksgiving ever? These dishes bring color, texture, and big flavor to the table—no disclaimers needed. Cook one or cook them all, and watch your guests fall in love with plant-based holiday food. Save room for seconds… and that crisp.