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Vegan Thanksgiving Feast

A collection of comforting and celebratory vegan dishes perfect for a Thanksgiving feast, featuring classics with a plant-based twist.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Main Course, Side Dish
Cuisine: Holiday, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Mushroom Lentil Wellington
  • 1 medium onion, caramelized
  • 2 cloves garlic, minced
  • 1 cup mushrooms, finely chopped
  • 1 cup cooked lentils
  • 1 tablespoon ground flaxseed to bind the filling
  • 1 sheet puff pastry vegan
  • 1 tablespoon soy sauce for flavor boost
  • 1/4 cup chopped walnuts for crunch
  • 1 teaspoon Dijon mustard for brightness
  • 1 tablespoon plant milk for brushing on the pastry
Roasted Cauliflower Centerpiece
  • 1 whole cauliflower for roasting
  • 2 tablespoons olive oil for rubbing
  • 1 teaspoon smoked paprika
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/2 cup chimichurri or tahini sauce for serving
Crispy Brussels and Sweet Potatoes
  • 1 pound Brussels sprouts, halved
  • 2 cups sweet potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon zest for finishing
  • 1/4 cup toasted almonds for topping
  • 2 tablespoons maple syrup for sweet heat (optional)
  • 1/4 teaspoon chili flakes for a bit of heat (optional)
Silky Pumpkin Pie
  • 1 can pumpkin puree
  • 1 cup coconut milk
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin spice
  • 2 tablespoons cornstarch for thickening
  • 1 pre-made vegan pie crust

Method
 

Mushroom Lentil Wellington Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, sauté onions and garlic until translucent.
  3. Add chopped mushrooms and cook until moisture evaporates.
  4. Stir in cooked lentils, flaxseed, and seasonings.
  5. Roll out the puff pastry and place the filling in the center.
  6. Fold pastry over the filling and seal edges.
  7. Brush the top with plant milk and place on a baking sheet.
  8. Bake for 30-35 minutes until golden brown.
  9. Let rest for 10 minutes before slicing.
Roasted Cauliflower Centerpiece Preparation
  1. Rub the cauliflower with olive oil, smoked paprika, garlic, and salt.
  2. Roast in the oven for 30-35 minutes until tender.
  3. Increase heat to crisp the edges for an additional 10 minutes.
  4. Slice and serve with chimichurri or tahini sauce.
Crispy Brussels and Sweet Potatoes Preparation
  1. Preheat oven to 425°F (220°C).
  2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper.
  3. Spread in a single layer on a baking sheet.
  4. Roast for 25-30 minutes until charred and tender.
  5. Finish with lemon zest and toasted almonds before serving.
Silky Pumpkin Pie Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Blend pumpkin puree, coconut milk, brown sugar, pumpkin spice, and cornstarch until smooth.
  3. Pour the mixture into the vegan pie crust.
  4. Bake for 50-60 minutes until the filling is set.
  5. Chill completely before serving with whipped topping.

Notes

Make sure to taste and adjust flavors as you go. Dishes can be prepared ahead of time to save on the holiday stress.