DIY Vegan Thanksgiving: All Sides, No Fixings

vegan thanksgiving

Thanksgiving is a time to celebrate, no matter how you spend it this year! If you are about to make this monster meal by yourself, then we’re here to help with your DIY Vegan Thanksgiving. Its all sides, no fixings!


For the last two Thanksgiving dinners Ive been fully vegetarian and did my best to cook vegan for my diverse friends group. Before hand, turkey was my jam. I loved making turkey, but that part of my life is behind me and let’s face it, Thanksgiving dinner is all about the side dishes. This year Ill once again be making my family a full dinner, meaning a complete DIY vegan Thanksgiving.

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All of my recipes have been family approved and are delicious on their own, but combining them into a full vegan Thanksgiving dinner is divine. Its easy enough to forgo turkey, but not your mashed potatoes and stuffing. To complete your DIY meal, we are making cranberry sauce, dinner rolls, and a creamy pumpkin pie! My DIY vegan Thanksgiving has all the sides and is easily prepared in advance, or morning of. Happy Thanksgiving!


Vegan Thanksgiving


Mashed Potatoes: Recipe Here

vegan thanksgiving

Mashed potatoes are one of my favorite dishes! I’m that girl who craves them year round and will make mashed potatoes in the dead of summer. The best thing about this dish is how easy it is to make. I prefer using Yukon gold potatoes, because they have the best flavor and melt in your mouth when softened! Skip the non-dairy milk or cream because it can take away from the potatoes, which are the true star of this dish.

  • 1 lb bag Yukon Gold Potatoes, washed and peeled
  • 1/4 cup vegan butter
  • 1 head of garlic, roasted
  • Chives (optional)
  • Salt (to taste)
  • Pepper (to taste)


Mushroom Gravy: Recipe Here

Gravy was never my favorite, but then I made my own vegan version which blew me away. Last year was when it happened. I made this mushroom gravy and it is the BOMB! No grease. Its simply healthy and delicious ingredients which taste amazing. The key is to really let it simmer once you add the corn starch, so it gets thicker like traditional gravy.

  • 2 cups mushrooms (I use white mushrooms)
  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh sage
  • 1 tablespoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dill
  • 2 cups vegetable broth
  • 2 tablespoons soy sauce
  • 3 tablespoons corn starch


Veggie “Sausage” Stuffing: Recipe to Come!

Stuffing is my favorite dish, so you know I have an incredible vegan version! I need stuffing in my life during the holidays and this recipe is of my own creation and it’s amazing. Stuffing is not hard to make, but it is a little time consuming. Your bread needs to toast in the oven, your veggie “sausage” needs to brown, and your onions need to cook. Once you’ve done the prep work, you can easily complete the dish in advance of your meal. Then simply bake it day off!

  • 1 loaf Italian bread
  • 1 log of vegetarian “sausage”
  • 2 tablespoons olive oil
  • 1 medium onion
  • 1/4 cup chopped sage
  • 1/2 cup parsley
  • 1 cup vegetable broth
  • Salt (to taste)
  • Pepper (to taste)



Cranberry Sauce: Recipe Here

vegan thanksgiving

Cranberry sauce is fabulous, but I’m not talking about the sugar-filled varieties. I make mine with fresh cranberries and I prefer the savory version. The recipe above is actually a delicious sweeter version from a few years back, so I’ll be sure to post my savory version soon! The secret to homemade cranberry sauce is letting your cranberries cook down. It just takes patience, but it’s worth it!

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1/4 cup port (or red wine)
  • 1 garlic clove, minced
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups cranberries, fresh or frozen (thawed)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


One Hour Dinner Rolls: Recipe Here

vegan thanksgiving

Homemade rolls are the best. I love warm bread right out of the oven, but I understand how it can be daunting for some people. My dinner rolls take exactly one hour to make and they are worth it! The ingredients are simple and you have all them in your pantry. Stock up on yeast packets now, just in case there is a frenzy pre-holidays!

  • 1 1/2 cups warm water
  • 1 tablespoon yeast (I use rapid yeast)
  • 2 tablespoons granulated sugar
  • 2 tablespoons vegan butter, softened
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 3 tablespoons melted vegan butter (for the top)
  • Sea salt flakes (for sprinkling on top)


Creamy Pumpkin Pie: Recipe Here

Pumpkin pie is my favorite holiday dessert and I only have it at Thanksgiving. I make mine vegan and prefer vegan versions of desserts because anyone can enjoy them and they taste just as good if not better. This pie is super creamy and super easy to make. The key to vegan desserts, and this pie in particular, is to not overcook it. There is very little room for error and the pie needs time to solidify, so when it comes out of the oven, it will still need time to thicken up.

  • 1 can pumpkin puree
  • 1 can full-fat coconut milk
  • 1/4 cup rolled oats
  • 2 tablespoons ground flax
  • 1/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice (Recipe Here)
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • Pillsbury Pie Crust (it’s vegan)



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