Simplify your vegan Thanksgiving with this holiday menu + shopping guide. Step-by-step directions for this nine plant-based recipe + printable recipes and shopping list for a delicious vegetarian holiday meal.
This post was originally published on 11/9/2018. Last updated on 11/15/2019
It’s almost Thanksgiving and to those of you who are opting for a vegan Thanksgiving this year, let me first say, “Congratulations!” You saved a turkey’s life. I can think of no better way to express gratitude for the season’s harvest than with a fully plant-based holiday meal.
And because I’m so PUMPED that you are celebrating this holiday season with vegan food, I’ve made it a little bit easier for you. Yep, after 14 years of celebrating Thanksgiving as a vegan, I’ve learned a few tricks to make your holiday easy, fun, and most importantly, delicious.
It’s a vegan Thanksgiving Meal Plan! With 9 classic plant-based dishes, printable recipes, a shopping list, and even a Thanksgiving meal scheduler, I think we can make this the best year for vegans yet.
Where do I get my Holiday Groceries?
Before we get to the shopping lists, lets talk about groceries.
This time of year is crazy and when it comes to holiday shopping, I like to avoid the crowds. Which is why I like to do all my holiday shopping (for non-perishables) at Thrive Market.
Thrive Market is an entirely zero waste company so you don’t have to feel bad about stocking up on your holiday essentials. Thrive Market sells all organic, non-GMO products at 25-50% off retail price Better yet? With every member who joins Thrive Market, they sponsor a free membership to a low income family, public school teacher, military veteran, or first responder. Save money and do good! Now that’s some holiday cheer.
When shopping, you can filter your search to “vegan” items only and you’ve got your own online vegan grocery store. Thrive Market has saved me a ton of money and time and I HIGHLY recommend checking it out.
Use my link and you’ll get to choose a free gift (up to $24 in value) + a FREE 30-Day Trial to Thrive Market. (<<affiliate links)
Vegan Thanksgiving Menu
Here is everything you need to make an amazing holiday meal. Click below to get all the recipes and downloadable shopping list that is easy to print and take to the store!
Get all the recipes + downloadable shopping lists here!
Disclosure: This post may contain affiliate links.
Get all the recipes + downloadable shopping lists.
How to prep for Vegan Thanksgiving
Wednesday
These following can be prepped anytime on Wednesday.
- Make the Vegan Pumpkin Cheesecake. Cover and refrigerate.
- Make the Cranberry Orange Sauce. Cover and refrigerate.
- Prepare the Spinach Artichoke Dip. Wrap in plastic wrap and refrigerate. This will get baked the following day.
- Chop the onions and celery for the Vegan Stuffing. Put in a ziplock bag and refrigerate.
- Chop the ingredients for the Balsamic Brussels Sprouts. Put in a ziplock bag and refrigerate.
Thursday
Start 3-4 hours before your meal. This should give you plenty of time.
- Make the Mushroom Gravy. Wrap in foil and set aside at room temperature.
- Toss your ingredients together for the Balsamic Brussels Sprouts and place them on a baking tray. Set aside until ready to bake.
- Prepare the Vegan Stuffing. Set aside until ready to bake.
- Prepare the marinade for your Pomegranate Portobello Steaks. Brush onto the mushrooms and set aside.
- Set oven to 350 F. Once preheated, bake the Vegan Stuffing for 20-25 minutes and the Spinach Artichoke Dip for 30 minutes. Once the vegan stuffing is removed, increase the oven to 400F to brown the top of the dip. Remove from oven and cover each with foil to keep warm. Increase the oven to 425F.
- While Vegan Stuffing and Spinach Dip are baking, prepare the Sage Buttermilk Biscuits. Once the oven is empty and the temperature is at 425F, it’s time to bake the biscuits and Brussels sprouts. Bake the biscuits for 12-15 minutes and the Brussels sprouts for about 30.
- While the Brussels Sprouts are baking, make the Cauliflower Mashed Potatoes in your instant pot. Stovetop instructions can be found here.
- Bake the Pomegranate Portobello Steaks
- Gently reheat the Mushroom Gravy.
- While the steaks are in the oven, the rest of the food can be plated and ready to serve.
There you have it! Now, make sure to grab your menu + shopping list so that you are prepared for a delicious cruelty-free Thanksgiving dinner.
Written by Sarah McMinn
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Erika says
Your menu & recipes will also be perfect for Christmas and you’ve made it super simple to follow timelines and to prepare a festively delicious meal. Thank you for your generous sharing of everything. Truly appreciated – wishing you happy holidays as you’ve certainly made so for the rest of us.
Sue says
We don’t have tinned pumpkin puree in Australia, how would I make it myself?
Cyn says
This is awesome, and the timeline is incredibly helpful!!
Thank you so much!
Edna says
I’m the only vegan in my family of 4, but I’m sure these will complement their Cornish hens and I can stay on track.
Katrina says
I fully intended to pay for this ebook. Omg these recipes look amazing ad including a shopping list? So incredibly generous!
Sarah says
You’re welcome 🙂
Ingrid Perri says
Thank you Sarah for generously sharing your delicious recipes. Every single one that I’ve tried has been beyond magnificent.
I have been vegan for eight months now and your menus got me started with vegan cooking, taught me so much about what to buy and how to prepare it.
I’ve recommended your website to many people.
Wendy K says
Incredible bounty! This post is so inspirational, it makes me want to open a restaurant where I just serve… amazing food. Not “vegan food.” This is REAL, delicious, amazing FOOD, and I think most everyone in the US would love this meal. They’d probably eat there a month before they ever even realized “Hey, I think I may be a vegan!”:) Kudos on the humane and inspirational work you are doing!