3 Classic Thanksgiving Vegan Recipes

 

3 Classic Vegan Thanksgiving Recipes all in one place! Roasted Maple-Balsalmic Brussel Sprouts, Sweet Potato Casserole and Lentil-Mushroom Loaf

If you are expecting vegan family members or guests to sit at your Thanksgiving board, you might want to include these classic vegan recipes in your menu: (About 4 servings per recipe below-- make adjustments by doubling or tripling ingredients and increasing pan size as required).

1. **Vegan Lentil & Mushroom Loaf**:

Ingredients:

- 1 cup cooked lentils

- 1 cup chopped mushrooms

- 1 onion, diced

- 2 cloves garlic, minced

- 1 cup breadcrumbs

- 2 tablespoons ground flaxseed

- 1 tablespoon soy sauce (or a non-soy product like

coconut aminos or vegan Worcestershire Sauce, etc.)

- 1 teaspoon dried thyme

- Salt and pepper to taste

Method:

1. Preheat oven to 375°F (190°C).

2. In a skillet, sauté the onion and garlic until translucent.

3. Add the mushrooms and cook for 5 more minutes.

4. In a large bowl, mix the cooked lentils, sautéed vegetables, breadcrumbs, ground flaxseed, soy sauce, thyme, salt, and pepper.

5. Press the mixture into a loaf pan and bake for 35-40 minutes, until lightly browned on top.

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2. **Vegan Sweet Potato Casserole**:

Ingredients:

- 3 large sweet potatoes, peeled and cubed

- 1 cup unsweetened almond milk

- 1/4 cup maple syrup

- 1 teaspoon ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon ground nutmeg

- 1/4 cup chopped pecans (optional)

Method:

1. Preheat oven to 375°F (190°C).

2. In a large pot, cover the sweet potato cubes with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until tender.

3. Drain the sweet potatoes and mash them in a large bowl.

4. Stir in the almond milk, maple syrup, cinnamon, ginger, and nutmeg until well combined.

5. Transfer the sweet potato mixture to a baking dish and top with chopped pecans (if using).

6. Bake for 20-25 minutes, until heated through.

3. **Vegan Roasted Brussels Sprouts with Balsamic Glaze**:

Ingredients:

- 1 pound Brussels sprouts, trimmed and halved

- 2 tablespoons olive oil

- 1/4 cup balsamic vinegar

- 2 tablespoons maple syrup

- Salt and pepper to taste

Method:

1. Preheat oven to 400°F (200°C).

2. In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper.

3. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

4. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer and cook for 5-7 minutes, until thickened.

5. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat.

This makes a nice simple foundation for a classic Thanksgiving meal that has been veganized. Add in a fresh tossed green salad, hot rolls, and, if you always loved the stuffing (bread dressing) in the bird, here is a standalone vegan gluten-free stuffing recipe.

How about these classic Dessert recipes:

Blessings to you and those who gather at your table!

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🥤 Recipe and photos © 2026 Cynthia Zirkwitz | Veggie School
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