Thanksgiving just got a whole lot more vibrant with these 40 vegan recipes that celebrate flavor, texture, and creativity. From creamy mashed potatoes to savory stuffed mushrooms, each dish is a feast for the senses, blending rich spices, hearty ingredients, and satisfying crunch. Whether you’re hosting a crowd or keeping it cozy, these recipes prove plant-based meals can be indulgent and comforting. With just 20 minutes of prep and a little over an hour of cooking, you’ll have a table full of dishes that everyone—vegan or not—will love.
Think golden roasted vegetables, velvety gravies, and decadent desserts that melt in your mouth. These recipes are designed to bring warmth and joy to your holiday table, offering a mix of familiar classics and exciting new twists. The balance of sweet, savory, and tangy flavors ensures every bite is memorable. Plus, the simplicity of the process means you can spend less time in the kitchen and more time savoring the moment. This collection is your ticket to a Thanksgiving that’s both delicious and effortlessly inclusive.
Ingredients for Sweet Potato Casserole with Crumble Topping
- 5 large sweet potatoes (scrubbed clean)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 1/4 cup almond milk (unsweetened, more if needed)
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 cup fresh sage leaves (for garnish)
- Crumble Topping:
- 1/3 cup whole rolled oats
- 1/4 cup pecans, plus more for garnish
- 1/4 cup walnuts, plus more for garnish
- 1/2 garlic clove
- 2 teaspoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon minced fresh rosemary
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly brush an 8×11-inch baking dish (or similar size) with olive oil.
- Prepare the sweet potatoes: Use a fork to poke a few holes into each sweet potato. Place them on the prepared baking sheet and roast for about 60 minutes, or until very tender.
- Make the crumble topping: In a food processor, combine the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper. Pulse until just combined, then set aside.
- Process the sweet potatoes: Once the sweet potatoes are cooked, scoop the flesh out of the skins and place it in the food processor. Add 1 tablespoon olive oil, almond milk, ginger, salt, and several grinds of pepper. Process until smooth and well combined.
- Assemble the casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the crumble topping over the mixture, followed by additional nuts and fresh sage leaves. Drizzle lightly with olive oil.
- Bake: Place the dish in the oven and bake for 20 minutes, or until the topping is golden brown and crisp.
- Serve: Let cool slightly before serving. Enjoy as a delicious vegan side dish for Thanksgiving or any occasion!
Perfect Pairings: Serving Suggestions
This sweet potato dish shines as a star on your Thanksgiving table. Pair it with a crisp green salad or roasted Brussels sprouts for a balanced meal. For a heartier spread, serve alongside vegan stuffing or a lentil loaf. Don’t forget a drizzle of maple syrup or a dollop of vegan sour cream for extra richness!
Make It Ahead: Storage and Reheating
This dish is a great make-ahead option! Store it in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or until warmed through. For a crispier topping, broil for the last 2-3 minutes—just keep an eye on it to avoid burning!
Switch It Up: Recipe Variations
Feel free to customize this recipe to suit your taste. Swap the pecans and walnuts for almonds or hazelnuts, or use pumpkin spice instead of ginger for a fall-inspired twist. For a nut-free version, replace the nuts with sunflower seeds or omit them entirely. You can also add a sprinkle of dried cranberries to the crumble topping for a sweet-tart surprise.
Time-Saving Tips for Busy Cooks
Short on time? Roast the sweet potatoes a day ahead and store them in the fridge. You can also prepare the crumble topping in advance and keep it in an airtight container at room temperature. When you’re ready to assemble, simply blend the sweet potato mixture, spread it in the dish, and top with the pre-made crumble. Easy peasy!
40 Vegan Thanksgiving Recipes
Ingredients
- 5 large sweet potatoes
- 1 tablespoon extra-virgin olive oil more for drizzling
- 1 1/4 cup almond milk more if necessary
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/2 cup fresh sage leaves
Crumble Topping
- 1/3 cup whole rolled oats
- 1/4 cup pecans more for garnish
- 1/4 cup walnuts more for garnish
- 1/2 clove garlic
- 2 teaspoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon minced fresh rosemary
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8×11-inch baking dish, or similar, with olive oil.
- Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.
- Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and several grinds of pepper and process to combine. Spread the mixture into the baking dish.
- Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.