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Vegan Thanksgiving Recipes

Planning what to cook for Thanksgiving? Here’s my new batch of delicious vegan Thanksgiving recipes to make your vegan Thanksgiving extra amazing! Check out the video below for visuals and don’t forget to scroll down for the written recipes! 

Another batch of vegan Thanksgiving recipes! 

Even though we’ve already celebrated Thanksgiving in Canada (we Canadians have our Thanksgiving in October), I’m still pretty excited and decided to whip up another feast of yummy, easy vegan recipes that you can also make for Thanksgiving, if you are celebrating in the US!

I think one of the best ways to spread the beauty of veganism is by sharing delicious vegan-friendly recipes with your friends and families during special occasions (like Thanksgiving!). Many people have such misconceptions about plant-based food and any chance I get to dispel these myths, I will take. 

I know that Thanksgiving and the holiday season in general can be somewhat difficult for a lot of vegans – especially if you are new to veganism. But thankfully, there are so many vegan recipes to try and make. And I definitely taste tested this by having a group of my non-vegan friends over to try these dishes. They all loved them! 

Without further ado, let me show you a glimpse of this year’s Thanksgiving recipes!

Creamy Spinach Artichoke Gnocchi Bake

Phew, quite a mouthful, eh? If you love a good spinach artichoke dip, then this one’s definitely going to be a winner at your table. This is super creamy and comforting and the addition of gnocchi even makes this dish extra satisfying. Yum!

Pumpkin Biscuits

Who doesn’t love Pumpkin Biscuits? 😍 Nothing but yummy goodness! These are super soft and fluffy and I was in love with every bite. I could not stop eating these and my friends also loved them. Make sure you serve them with plenty of vegan butter.

Breaded Tofu Cutlets

Of course, I wouldn’t miss the Breaded Tofu! Because it is high in protein, it serves as a great alternative to any meat that’s usually served on Thanksgiving. I often make a lentil or nut roast, which I love of course, but this year, I wanted to go with something a little bit easier to make. And it did not disappoint! To go with these delicious breaded tofu pieces, I also made some delicious vegan gravy made of mushrooms and coconut milk.

Roasted Brussels Sprouts & Green Beans

Of course, Thanksgiving wouldn’t be complete without a roasted veggie side dish! I made this yummy Roasted Brussels Sprouts & Green Bean mix, simply tossed in olive oil and sweetened with maple syrup. Yum!

Excited to try these recipes? Don’t forget to watch the video above and to check out the ingredients below~

Roasted Brussels Sprouts & Green Beans

Ingredients (around 4-6 servings):

  • 500g brussels sprouts, cut in half
  • 200g green beans, ends cut off 
  • 2 tbsp olive oil 
  • 1.5 tbsp maple syrup 
  • 1/2 tsp salt 
  • 2 tbsp pumpkin seeds
  • 1/4 cup simulated bacon bits (optional)
  • Salt to taste


  1. Preheat the oven to 425 degrees F. 
  2. Wash green beans and cut off the ends. 
  3. Washut brussels sprouts and cut them in half..
  4. Place veggies in a baking pan and drizzle over olive oil and maple syrup. 
  5. Season with salt and add in some pumpkin seeds. Mix well.
  6. Place in the oven to roast for around 20-25 minutes or until the veggies are cooked to your liking.
  7. Take out of the oven and top with simulated bacon bits (if using), and add salt to taste. 
  8. Serve and enjoy!

Breaded Tofu Cutlets

Ingredients (around 4 servings):

  • 1 block extra firm tofu, sliced into 8-10 thin squares 
  • 1 cup vegetable broth 
  • 1/2 cup unsweetened non-dairy milk + 3 tbsp flour 
  • 1 cup panko breadcrumbs
  • 1 tbsp garlic powder 
  • 1 tbsp onion powder 
  • 1 tsp salt 
  • 1 tsp black pepper 
  • 1/2 tsp paprika 
  • 2-4 tbsp oil for pan frying


  1. Press tofu squares for 15 minutes with some paper towels (optional). 
  2. Marinate tofu pieces in vegetable broth for 15-30 minutes.
  3. Meanwhile, make the breadcrumb mixture by first adding breadcrumbs, garlic powder, onion powder, salt, black pepper, and paprika into a food processor or blender. Blend until fine and put into a plate. This part is optional but I did it to create a more fine breadcrumb coating. Alternatively, simply mix together these ingredients and plate.
  4. To make the batter, whisk non-dairy milk and flour together in a separate plate until there are no more clumps. 
  5. Take each tofu piece, dip it into the flour-milk mixture with one hand, and then coat it with the breadcrumb mixture with the other hand.
  6. Place into a heated pan with oil and cook for 3-4 minutes on each side until nice and golden. You can also air fry these at 370 degrees for 10-15 minutes, if you want to use minimal oil. 
  7. Serve with mushroom gravy (recipe below)! Enjoy!

📌To make the Mushroom Gravy:


  • 1 tsp oil or few sprays 
  • 1 cup mushroom, diced
  • 1 cup vegetable broth 
  • 1/2 can regular coconut milk 
  • 2 tbsp soy sauce or tamari 
  • 1 tsp dijon mustard 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • salt & pepper to taste 
  • 1.5 tbsp cornstarch + 2 tbsp water 


  1. Heat oil in a pan and cook diced mushrooms until they begin to soften. 
  2. Add in vegetable broth and coconut milk. Whisk well to mix and get any clumps out. 
  3. Add in tamari (or soy sauce), dijon mustard, garlic powder, and onion powder. Mix and let it come to a boil. 
  4. Make the cornstarch slurry by mixing cornstarch and water in a small bowl. 
  5. Once boiling, turn the heat off and add cornstarch slurry into the pan and mix to thicken up the gravy. 
  6. Serve with the Breaded Tofu and enjoy!

Creamy Spinach Artichoke Gnocchi Bake

Ingredients (around 4-6 servings):

  • 1 cup cashews, soaked overnight or boiled for 20 minutes to soften 
  • 1.5 cup unsweetened non-dairy milk 
  • 2 cloves garlic, minced 
  • 1 block vegan bouillon 
  • 3 tbsp nutritional yeast 
  • 1 package (500g) vegan-friendly gnocchi 
  • 1 can of artichoke hearts, chopped
  • 2 cups of frozen or fresh baby spinach 
  • 1/4 cup breadcrumbs (optional) 
  • 1 tsp crushed red chilis (optional)
  • Salt and pepper to taste


  1. Boil cashews for 15-20 minutes until softened. 
  2. Once soft, drain and add into a blender along with non-dairy milk, minced garlic, vegetable bouillon cube, and nutritional yeast. Blend until smooth and creamy. 
  3. On a large casserole dish, add in the gnocchi, artichoke hearts, baby spinach, and pour in the creamy sauce. Mix well until everything is well-coated with the sauce. 
  4. Top with breadcrumbs and crushed red chili flakes (optional). 
  5. Bake for 20 minutes at 350 degrees F.
  6. Serve warm and add salt & pepper to taste.

Pumpkin Biscuits


1/3 cup non-dairy milk 

1/2 tbsp apple cider vinegar 

1 3/4 cup all purpose flour

1/4 cup packed brown or coconut sugar

2.5 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup cold vegan butter

3/4 cup canned pumpkin


  1. Preheat oven to 425 degrees F.
  2. Make the vegan buttermilk by mixing the non-dairy milk and apple cider vinegar in a small bowl. Set aside.
  3. In a large mixing bowl, mix together flour, sugar, baking soda, baking powder, and salt.
  4. Add in vegan butter and mix until the consistency becomes crumbly.
  5. Pour in the buttermilk mixture and the canned pumpkin. Mix until well-combined.
  6. Scoop out batter onto a lined baking sheet. Bake for 18-22 minutes until nice and golden on the top.
  7. Serve with vegan butter on top or with a side of vegan butter. Enjoy!

📌Loved these Easy Vegan Thanksgiving Recipes? Check out the following playlist for more recipe ideas!

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