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Our 10 Best Vegan Thanksgiving Dishes

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Gentl & Hyers

Whether you’re looking to create an entirely vegan Thanksgiving menu, or add a couple plant-based dishes to the lineup to accommodate a guest, these recipes are a great place to start. Their flavors are more globally-inspired than typical Thanksgiving fare, so they’ll add interest to the menu and probably wind up being the favorites of a few carnivores as well.

  • vegan moussaka
    Recipe

    Moussaka Nistisimo (Vegan Moussaka)

    This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

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  • Recipe

    Pinto Bean, Chayote, and Corn Stew

    Chayote is a Mexican squash with a single seed, firm flesh, and mild flavor. If you can’t find chayote, substitute zucchini or summer squash.

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  • Recipe

    Cauliflower Steak with Thai Chili Sauce and Sweet Potato Purée

    Although we're not much into meatish fakes, you can indeed turn a firm, large cauliflower into steaks (of a sort) that deserve a knife and a fork. Rather than grill them outdoors, we've headed to the stove because we feel the sear from the skillet, followed by the more gentle heat of the oven, creates the best overall texture. We also let an Asian condiment do a lot of the work in balancing the flavors. Since this dish is a big finish to a meal, the courses that come before should be light and simple but with spiky, hot, or salty flavors so this plate doesn't come out of the blue.

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  • Recipe

    Pasta with Chickpeas, Sweet Peppers, and Rosemary

    While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes the dish to delicious effect. It does call for optional Parmigiano, so if you're serving a mixed group of guests, pass it separately and let each guest top as they choose.

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  • Recipe

    Harvest Grain Salad Bowl

    This grain bowl is a colorful, fun meal. The pickled blueberries are a wonderful surprise that awakens the palate. You can use any combination of grains, nuts, or fruit, and the secret purée underneath it all. Cauliflower is great. Celery root is awesome. Cauliflower rice can also be a substitute for one or all of the grains.

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  • Recipe

    Vegan Vegetable Tart

    This hearty tart, featuring a roasted mix of fall vegetables in a tender crust made from soy cream cheese, makes an excellent Thanksgiving main dish.

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  • Recipe

    Farro and Beluga Lentil Pilaf with Ginger and Cilantro

    Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

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  • Recipe

    Sweet Potato-Chickpea Dolmas with Spinach and Crispy Mushrooms

    “Dolma” comes from the Arabic word for “something stuffed.” Grape leaves filled with ground lamb, rice, onions, and currants are among the most popular dolmas, but there are a variety of vessels for stuffing that include fruit, vegetables, and, in this recipe, sweet potatoes. Savory, well-seasoned fillings are added, and the dolmas are braised or baked, then served hot, cold, or at room temperature.

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  • Recipe

    Gratin of Sautéed Cauliflower, Tomato, Pine Nuts & Saffron

    Inspired by the flavors of Sicily, this side dish is my answer to the usual smothered-in-cheese gratin. I like to serve this with braised lamb and a simple, hearty salad.

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  • Recipe

    Roasted Carrots and Parsnips with Almond-Herb Sauce

    Parsnips are woefully underused, but once people try them, they are surprised by how sweet, aromatic, and nutty-flavored they are. Combining them with carrots makes this a colorful fall side dish, especially since parsnips are at their peak in the fall and early winter.

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