61 Vegan Thanksgiving Recipes the Whole Family Will Love

From the Recipe Creator: Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one will taste the difference! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! —Susan Johnson, Payne, Ohio

From the Recipe Creator: I’m a freelance writer who sometimes needs a break from a long session of working on a story. That’s when I escape to the kitchen to whip up something that’s good to eat, yet easy to prepare. This is one of my favorites! Serve this along with other vegan Thanksgiving sides.

From the Recipe Creator: The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark

From the Recipe Creator: I love to serve this pumpkin hummus with sliced apples, pears and pita chips. Top it with toasted pumpkin seeds, a drizzle of pumpkin oil and even fried sage leaves. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This fruit salad is a tradition on my Christmas table. It goes together quickly, which is a plus on such a busy day. —Rousheen Arel Wolf, Delta Junction, Alaska

From the Recipe Creator: I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. You can also make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California

From the Recipe Creator: Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Fresh sweet potatoes Mom grew disappeared fast at our family table when she served them with this easy, flavorful glaze. She still makes them this way, and now her glazed sweet potato recipe has become a favorite with the grandchildren as well! —Rosemary Pryor, Pasadena, Maryland

From the Recipe Creator: The combination of soaked cashews and nutritional yeast creates a savory sauce for this vegan mac and cheese. The cashews don't blend up completely smooth, but will have a fine texture even after processing, which helps the sauce cling to the noodles. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste Recipes Food Stylist

From the Recipe Creator: This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

From the Recipe Creator: I created this Indian butter cauliflower recipe for all the picky eaters in my family who love ethnic food. It's also vegan-friendly. —Mihaela Metaxa-Albu, London, New York

From the Recipe Creator: These indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: The first time I bought a red cabbage, I didn’t quite know what to do with it. After some experimenting, I came up with this recipe that’s now my fall comfort food. As a side, it’s compatible with a variety of meat entrees, but I especially like it with pork roast or chops.—Karen Gorman, Gunnison, Colorado

From the Recipe Creator: Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: My Aunt Mary started making this recipe years ago. Each time we visited, she would have a batch ready for us. The use of cayenne adds an unexpected zing to the savory combo of rosemary and walnuts. When you need a good housewarming or hostess gift, double the batch and save half for yourself. —Renee Ciancio, New Bern, North Carolina

From the Recipe Creator: This tasty vegetable side dish can set a chilling scene on Halloween if you style it to look like a brain—try adding spiders and spiderwebs to your table setting. You can also serve it on Thanksgiving and pair it with the turkey and dressing. The festive orange sauce takes some time, but it tastes incredible.—Lauren Knoelke, Milwaukee, Wisconsin

From the Recipe Creator: This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

From the Recipe Creator: My husband and I often crave pakoras, deep-fried fritters from India. I wanted to get the same flavors but use a healthier cooking technique, so I made soup using all the classic spices and our favorite veggie, cauliflower! —Melody Johnson, DePere, Wisconsin

From the Recipe Creator: Instead of chickpeas, this red lentil hummus uses lentils to create a hearty, healthful appetizer. The Brussels sprout topping makes this feel more special than plain hummus, but you can serve it without the topping too. —Carolyn Manning, Seattle, Washington

From the Recipe Creator: My husband and I like Brussels sprouts, so I'm always looking for new ways to use them. I most often serve this colorful salad with roast pork or duck. —Nancy Korondan, Yorkville, Illinois

From the Recipe Creator: Even without butter or eggs, these vegan peanut butter cookies are still soft and chewy. No one will be able to tell they’re vegan! If you want a little extra texture, feel free to use chunky peanut butter or add ¼ cup crushed peanuts to the dough. —Katie Bandurski, Shorewood, Wisconsin

From the Recipe Creator: Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin

From the Recipe Creator: My farm box had too many greens, so I had to use them up. This tasty idea uses kale, tomatoes and garlic in a dish that quickly disappears. —Martha Neth, Aurora, Colorado

From the Recipe Creator: When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX

From the Recipe Creator: I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

From the Recipe Creator: This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Sometimes I serve this side dish chilled, and other times we enjoy it hot. It has a pleasant tinge of lemon and a nice crunch from the pecans. —Shelly Nelson, Akeley, Minnesota

From the Recipe Creator: Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

From the Recipe Creator: Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware

From the Recipe Creator: This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you’ll soon see that this colorful fall medley is a snap to prepare. —Taste Recipes Test Kitchen

From the Recipe Creator: These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia

From the Recipe Creator: In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. —Sonya Labbe, West Hollywood, California

From the Recipe Creator: I can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. —Rachel Dueker, Gervais, Oregon

From the Recipe Creator: This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, California

From the Recipe Creator: To save a little time on this sweet and savory beet salad, we recommend using packaged salad greens in this original recipe. The simple dressing is easy to assemble. —Taste Recipes Test Kitchen

From the Recipe Creator: Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario

From the Recipe Creator: While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania

From the Recipe Creator: I love the simplicity of this recipe, as well as its ease of preparation with my slow cooker. Everyone always enjoys roasted potatoes, even my pickiest child! If desired, top with shredded or crumbled cheese. —Theresa Gomez, Stuart, Florida

From the Recipe Creator: For easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin

From the Recipe Creator: I have three hungry boys in my house, so dinners need to be quick and filling, and it helps to get in some veggies, too. This one is a favorite because it’s hearty and fun to tweak with different ingredients. —Kim Van Dunk, Caldwell, New Jersey

From the Recipe Creator: With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

From the Recipe Creator: With a maple syrup and brown sugar glaze, this squash becomes pleasantly sweet. This is comfort food—easy to prepare and a tasty pairing with a pork entree. —Nancy Mueller, Menomonee Falls, Wisconsin

From the Recipe Creator: When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's a filling meal on its own, but you can add chicken or tofu to the sheet pan if you'd like. —Pam Correll, Brockport, Pennsylvania

From the Recipe Creator: This vegan French onion soup uses a few unconventional ingredients to create umami. If you cook vegan foods regularly, keep a jar of dried mushrooms in your pantry and add to soups, stocks and casseroles to add a savory, earthy note to your dishes. —Taste Recipes Test Kitchen

From the Recipe Creator: Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York

From the Recipe Creator: I like to make this sauteed Swiss chard a main dish by serving it with pasta, but it’s also a tasty side dish all on its own. My boys love it and ask for it often. —Rebekah Chappel, Portales, New Mexico

From the Recipe Creator: The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. —Juliette Mulholland, Corvallis, Oregon

From the Recipe Creator: A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas

From the Recipe Creator: This addictive fennel recipe is a fresh take on one of my mother's standard wintertime dishes. I usually add more carrots—as many as the pans will hold. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas

From the Recipe Creator: My roommate and I used to make garlicky Brussels sprouts at least twice a week. Now I make them as a healthy side for all sorts of occasions. —Katherine Moore-Colasurd, Cincinnati, Ohio

From the Recipe Creator: Give your friends the gift of good health. Red lentils are protein powerhouses and are loaded with folate, iron and fiber. Oh, and this soup tastes amazing too. —Taste Recipes Test Kitchen

From the Recipe Creator: When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on our menu. —Jennifer Reid, Farmington, Maine

From the Recipe Creator: Squash gets pleasantly sweet and spicy flavors from maple syrup and cinnamon in this recipe. —Betty Kay Sitzman, Wray, Colorado

From the Recipe Creator: Three ingredients plus a dressing equals a quick salad for special occasions. I first had it at a friend's wedding, and it's become a family favorite. — Linda Pallotto, Mantua, Ohio

From the Recipe Creator: This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. —Donna Quinn, Round Lake Beach, Illinois

From the Recipe Creator: When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. —Lee Evans, Queen Creek, Arizona