Best vegan Thanksgiving recipes: Pumpkin pie, vegan stuffing and miso sprouts

Laura Hampson
Ali Alt

We all know that one of the most important things about Thanksgiving is the food.

Whilst succulent Turkey and creamy pies are delicious, they're not exactly vegan-friendly.

But being vegan shouldn't mean having to turn down party invites.

If you're looking for inspiration on what vegan dishes to bring or are thinking of hosting a plant-based Thanksgiving yourself, we've rounded up some of the best vegan recipes for Thanksgiving below:

Starter: Vegan Miso Sprouts recipe


800g Brussels sprouts, ends trimmed and halved

4 tbsp. white miso

2 red fillies, deseeded & chopped

2 tbsp. rice wine vinegar

2 tbsp. ginger, finely chopped (crushed in a press)

4 tbsp. olive oil

sea salt (to taste)

ground pepper (to taste)


1. Preheat the oven to 200*c.

2. In a small bowl, whisk together olive oil, ginger, miso and vinegar until smooth.

3. In a larger bowl, add the Brussels sprouts, along with the miso mixture and chopped chillies. Toss until the Brussels are evenly coated.

4. Spread the Brussels sprouts out in an even layer in a roasting tin then sprinkle them generously with freshly-cracked black pepper.

5. Cook for 15-20 minutes, removing the pan to toss the Brussels sprouts halfway through, until the Brussels are cooked and charred slightly around the edges.

6. Remove from the oven and serve immediately.

By Ali Alt - a.k.a baliboosta. You can find more of Ali's recipes on her website, and follow her on Facebook, Instagram and Twitter.

Main: Vegan stuffing recipe



1 cup (212 g) dry Quinoa, cook according to package directions

2 (265 g) Sweet Potatoes, cut into small wedges

2 large Apples, cut into 1/2" pieces (I like Granny Smith)

1 tablespoon Lemon Juice

1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2

fine Sea Salt

2 tablespoons melted Coconut Oil

a few pinches ground Cinnamon

a few pinches ground Ginger

1 tablespoon fresh Thyme leaves

1 cup Hazelnuts, chopped

Fresh or Dried Cranberries for garnish


1. Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.

2. Preheat oven to 200*C with the rack in the middle. Be sure to coat apples with lemon juice so they don't turn brown. Toss sweet potatoes and apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.

3. Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.

By Marla Meredith. You can find more of Marla's recipes on her website, and follow her on Facebook, Instagram and Twitter.

Dessert: Vegan pumpkin pie recipe

(Elizabeth D Bakes)

Elizabeth said: "For many years I made traditional pumpkin pies, particularly for Thanksgiving, which is most definitely the ideal special occasion for foodies. Since specialising in free from baking, my most popular treat has been this twist on the old classic, now gluten-free and vegan, but every bit as delicious as the original.

"For Thanksgiving, as a kid we would normally have whipped cream with pumpkin pie. One of the many excellent non-dairy yoghurts now on the market in the UK makes a great substitute, either a coconut or an almond based one works beautifully with the main attraction."

Makes 1 x 10” pie.


Pie shell

100 g cornmeal or polenta

75 g ground almonds

75 g demerara sugar (golden caster also works)

75 g sunflower margarine

1 teaspoon sea salt


1 x 425g tin pure pumpkin puree

110g light brown sugar

50ml pure maple syrup

50ml thick coconut milk (not the drinking kind)

30g sifted cornflour

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg


1. Preheat oven to 160 degrees for fan assisted, 180 degrees for conventional. Combine the ingredients for the pie shell in a medium bowl by hand, ensuring that all of the sunflower margerine is blended and the salt is well distributed.

2. Place in the empty pie tin (10”) and work with your hands to form an even crust on the bottom and sides by pressing the mixture into the tin. If you have ever made a biscuit based crust this is similar. Try to give it a firm edge at the top. Pre-bake for 15 minutes, until it starts to turn slightly golden. Allow to cool while you make the filling.

3. Combine all of the ingredients except the cornflour in an electric mixer or whisk by hand. Beat until combined and creamy. Use a sieve to add the cornflour and then mix until well blended. You may need to whisk out any little lumps of cornflour that form.

4. Ladle the filling into the cooled shell and bake for 45 minutes. The filling should turn a slightly darker shade and start to pull away from the edges of the crust slightly. The pie will continue to set while cooling.

5. Serve chilled or at room temperature although it is best stored in the fridge. It keeps for 5 days (though I have never had one last that long).

By Elizabeth D Bakes. You can find more of Elizabeth's recipes on her website, and follow her on Facebook, Instagram and Twitter.