By Skyla Patton
Year after year, dining tables are piled up with mountains of mashed potatoes and gravy, green bean casseroles and a huge, recently clucking turkey — leaving vegans and vegetarians in the crowd disgruntled. Fear not, veggie lovers—there is still hope! Check out these plant-based recipe ideas for an animal product-free Thanksgiving that will make any vegan’s mouth water.
Appetizers
Oven-Fried Zucchini Crisps
Ingredients: 1 zucchini, 1 cup of breadcrumbs, 1 cup of almond milk, flax egg, seasoning to taste
These mouthwatering chips are so guilt-free and easy to make that you’ll want them daily, regardless of the holiday. Dry your zucchini between paper towels and sprinkle salt over the top. Dipped in a flaxseed mock egg wash and rolled in luscious breadcrumbs and finished with seasoning of your choice, zucchini crisps are a go-to party pleaser. Bake at 400 degrees for 7 minutes, flip, repeat and garnish with your favorite vegan parmesan cheese.
Smashed Potatoes with Avocado Garlic Aioli
Ingredients: 2 lbs Yukon potatoes, garlic powder, 1 avocado, 2 garlic cloves, lemon juice, ¼ cup Veganaise, seasoning to taste
Once you’re done wiping the drool away after reading the title of this amazing recipe, grab a bag of Yukon golds and find that perfect avocado. This recipe combines richly seasoned potatoes squashed on the pan with a savory garlic aioli sauce to create an awe-inspiring side dish. After boiling and flattening your potatoes, season the bad boys up and roast them in the oven at 450 degrees for 25 minutes. While they’re cooking, mince your remaining ingredients in a food processor until smooth and dollop the aioli generously onto your roasted potatoes. Get ready to be chef of the year after bringing this appetizer to your family’s Thanksgiving dinner.
Dinners
Portobello & Butternut Squash Tacos
Ingredients: 2 cups cubed butternut squash, 2 tbsp coconut oil, 4-5 portobello mushrooms, corn tacos, 1 cup black beans, adobo sauce, 15 oz tomato sauce, seasoning to taste  
If there’s one meal that everyone has universally agreed on, it’s tacos. This recipe will satisfy the cravings of herbivores and carnivores alike with a combination of sweet butternut squash, roasted fresh mushrooms and a mouthwatering adobo sauce to top it all off. Toss your squash with a dash of coconut oil and seasoning and bake at 375 degrees for 20 minutes. In the meantime, get your sauce ready. Stir tomato and adobo sauce over medium heat and add in your taco preferences — black beans, onion, peppers, etc. Blend until smooth and then toss in the mushrooms and saute until tender. Warm your taco shells and stuff them with as much filling and it can hold. Feel free to throw in your favorite greens and veggies to really make it your own!
Sweet Potato Casserole
Ingredients: 4 lbs sweet potatoes, vegan butter, 4 tbsp maple syrup, cinnamon, nutmeg, 1 cup oats, 1 cup pecans, 2tbsp coconut oil, sea salt  
This tempting casserole will please anyone around your Thanksgiving table, and only takes 30 minutes to make! Mash your sweet potatoes together with nutmeg, cinnamon and loads of vegan butter to taste. Then, add in the maple syrup and smooth it into a casserole dish. Crush the oats in a food processor and then stir into a bowl with pecans and seasoning, topping the casserole with the crunchy mix and pouring your remaining maple syrup and coconut oil over the top. Bake for 15-20 minutes at 375 degrees until crispy. Serve immediately!
Desserts
Cinnamon Apple Madness
Ingredients: 7 apples, 2 tbsp lemon juice, ⅔ cup cane sugar, ground cinnamon and ginger, 3 tbsp cornstarch, 3 tbsp apple juice, sea salt
This naturally sweet dessert is as decadent as it is easy to make! Thanksgiving happens to be right around apple season, and the combination of sweet cinnamon and fresh granny smiths makes for a killer dessert that pleases all kinds of taste pallets. Peel and slice the apples thinly and lay evenly in a glass baking dish. Layer the remaining ingredients over the apples and toss with your hands or a spoon to mix. Bake for 45 minutes, covered, at 350 degrees and then again uncovered for 15 minutes until the apples are very tender. Top off this gluten-free dish with a scoop of non-dairy vanilla ice cream or coconut whip cream for an extra splash of sweetness.
Pumpkin Pie
Ingredients: Premade vegan crust, 15 oz pureed chickpeas, ½ cup of apple sauce, 15 oz coconut milk, 15 oz canned pumpkin, 1 cup brown sugar, 2 tbsp cornstarch, seasoning to taste
Thanksgiving really wouldn’t be complete without a hearty slice of good, ol’ fashioned pumpkin pie. Pick up a premade pie crust from your local health foods store and keep cool until ready. Mix the chickpea puree, apple sauce and a dash of baking powder until smooth. Add in remaining ingredients and mix until smooth, being careful to whisk out all the lumps. Fill the crust with the mixture and bake at 375 degrees for 30 minutes, or until the crust is brown. Turn down the heat to 350 degrees and bake for another 20 minutes, or until a knife inserted in the center comes out clean. Bring this decadent dessert out as the last surprise to finish off a fantastic Thanksgiving meal plan!