A Vegan Thanksgiving to Make Carnivores Jealous

There’s one holiday meal each year that I just always kind of dread. It’s not Easter, with the ham and potatoes and luscious spring-themed desserts; it’s not the Fourth of July, with the burgers and lemonade and homemade ice cream. It’s definitely not Valentine’s Day, with the fancy chocolate desserts of your romantic dreams. It’s...Thanksgiving. I know! So American, right? But there’s something about staring at a monochromatic plate of turkey (tastes like turkey), mashed potatoes (am I supposed to be excited?), rolls (yum, but still bland), stuffing (mushy reconstituted bread what?), and gravy (it’s brown...again) that just doesn't do it for me. Everything that I do enjoy about Thanksgiving tends to be made of plants - the bright, tangy cranberry sauce, the green beans or asparagus or brussels sprouts, the complex, spicy pumpkin pie. So when it comes to creating a perfect vegan turkey-day feast, I’m all about ditching any lame tofurky poultry substitute and walking on the wild side. See if these brilliant vegan Thanksgiving switch-it-up meal ideas don’t have your meat-eating friends and relations turning sneaking forkfuls from your plate and asking for the recipe.

Roasted Vegan Thanksgiving Bowls

Hello, delicious vegetables. In this Roasted Vegan Thanksgiving Bowl you get all the good stuff: garlicky broccoli, tasty little brussels sprouts, sweet carrots and acorn squash, loads of creamy, fluffy mashed potatoes, and then, to top it all off, toasted pecans. Simple vegan gravy you can make in minutes and cranberry sauce (from a can - easy as can be - or make your own if only homemade will do) adorn the surface of that gorgeous cacophony of classic Thanksgiving flavors. If there’s something you want to add or substitute, do it! You know what you like, so trust your instincts. I might be tempted to swap out the acorn squash for sweet potatoes, my heart’s desire, or maybe switch out the brussels sprouts for some quickly roasted asparagus spears. But you do you and make it your own - there’s so much of nature’s rich bounty in one place here that it’s hard to ruin. Bonus: you will probably dive so deep into this bowl of pure love and happiness that it’ll be impossible to hear Aunt Thelma asking if you’re found that someone special yet.

Vegan Thanksgiving Wraps

Why wait until the day after Thanksgiving to start the sandwich party? These Vegan Thanksgiving Wraps are a fun and casual way to switch up the usual formality of a T-day meal and work perfectly for a fall picnic or football-watching meal. It all starts with soft, pillowy Garlic Herb Flatbreads (if you don’t want to make your own, I bet some store bought naan would be delectable as well). You fill them up with cinnamon-roasted sweet potatoes, crispy crunchy baked chickpeas, peppery arugula, toasted pumpkin seeds, dried cranberries, and a fresh garlic dill sauce. Did I mention these only take about 30 minutes to throw together? That is one game-changing way to turn the most notoriously labor-intensive meal of the year into something you could practically make on a Tuesday after work. Just think about all the flavors and textures going on here - the creaminess of the sauce, the warm softness of the bread, the slight crispness of the arugula and seeds - you know what, I’m not waiting. Sorry Thanksgiving, this year you’re coming early.

Sweet Pumpkin Buns

Is there anything that doesn’t benefit from a little pumpkin? I’ve seen pumpkin soup, pumpkin pasta, and these adorable pumpkin rolls in various forms all over the internet. These Sweet Pumpkin Buns are completely vegan and a perfect incarnation of the ubiquitous roll. They’re just the tiniest bit sweet (so they don’t appease your sweet tooth before you even get to dessert) and the perfect vehicle for a little vegan butter or some cranberries. You can pull apart each segment and eat the fluffy, perfectly textured pieces while your dining companions gawk in amazement. They’re great for Thanksgiving, but you might love them so much you’ll make them early for Halloween next year.

Roasted Green Beans with Garlic Mushroom Sauce

I didn’t know that I liked green bean casserole until a few years ago at a Christmas party. I was extremely pregnant, and I may or may not have eaten two entire platefuls. No shame! But you don’t have to endure overcooked green beans from a can with some dubious mushroom soup dumped on top when you’ve got a craving for this most traditional of Thanksgiving sides. This adaptation, Roasted Green Beans with Garlic Mushroom Sauce, is fresh, flavorful, and simple. Just roast your fresh green beans, saute the mushrooms, whisk up a simple garlicky roux, then combine the mushrooms and sauce and pour over the still-steaming beans. Bonus points for making your own fresh onion rings to dot the top. This one might just steal the show entirely.

Rustic Vegan Oat Crisp Pumpkin Pie 

This Rustic Vegan Oat Crisp Pumpkin Pie is everything you love about fall in one amazing dessert. The crust is crisp and sweet and full of deep oat flavor. The filling is smooth, sweet, and spiced just right. The coconut whipped cream really ties it all together with a cool, light contrast to the richer flavors of the crust and filling and makes for a picture-perfect end to your vegan Thanksgiving. It’s easy to make in advance so you don’t have to stress on feast day, AND it only takes 20 minutes of active prep time (it does take a little while to bake, but this one is much better cooked low and slow). Put to rest any urban legends that might be floating around your family table like the one about the vegan who didn’t get to eat anything delicious at the annual gathering. This is one that’s easy to convince non-vegans to try; in fact, I doubt you’ll have to say anything at all. Just place a slice of this down in front of your friends and loved ones and watch it disappear.

Vegan Pumpkin Cheesecakes

Don’t be fooled by the close-up: these miniature Vegan Pumpkin Cheesecakes are little guys, baked in ramekins or a muffin tin for the cutest little desserts you ever did see (you can also make them into one large cheesecake in a round cake pan if you prefer). They’re so simple, yet so decadent. They only require 10 ingredients and no special springform pans or anything else complicated. The creamy, rich pumpkin cheesecake filling sits atop a crumbly, nutty crust and is topped with coconut whipped cream and brown sugar pecans. Their spice is subtle and they’re not too sweet, but they’re definitely satisfying - a rich, fancy ending to what’s probably just become your favorite vegan holiday of the year.