20 Vegan Thanksgiving Recipes

Ruby pomegranate, roasted peppers, and creamy walnuts are whizzed up with chile for this zesty and arrestingly bright dip. It's a perfect welcome for arriving guests.

Mellow roasted beets are invigorated by winter citrus and refreshing mint to make an appealingly simple and striking salad.

Real grapes are ripe in fall, and their caramelized sweetness is offset by musky roast sage—perfect for this nutty roasted squash and grain entrée.

The delectable crust for this pie uses safflower oil rather than butter.

The secret weapon in this substantial fall dish is shiro miso, the fermented soy paste that seems made for honeyed quality of roast carrots.

Broccoli rabe's mineral depth adds complexity to a warming lentil soup spiced with fragrant cumin, toasted coriander, and a last-minute dash of red wine vinegar.

When chicories are roasted they take on a deep nuttiness, complemented in this luxuriously textured salad by fresh slices of Fuyu persimmon, pomegranate seeds, and succulent oil-cured olives.

An irresistible option for a main course, these stuffed onions are filled with creamy potatoes and a powerhouse combination of mushrooms.

Refreshing, pretty, and featuring the best fruits of the season, these delightful compotes are a refreshing end to a very filling meal.

Kale is the iron-rich cool weather star in this satisfying and simple soup where crisp garlic adds a powerful crunch.

Extra-virgin olive oil makes these potatoes smooth and rich. Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively, potatoes can be mashed with a potato masher or fork.

Comforting beans are perfumed with rosemary, bay, and onion before cooking in the rich juices of hearty tomatoes.

The savory depth of canned tomatoes turns the classic side dish of green beans into a bowlful of goodness whose juices you'll want to spoon up.

Pepper is the surprisingly effective aromatic in this classic dessert, where red wine turns pears sumptuous.

An assertively spiced soup of creamed lentils combines the sweetness of coconut milk with pungency of garlic, ginger, and curry powder, with fresh cilantro and dried cherries adding layers of rewarding complexity towards the end.

A simple sourdough stuffing that everyone at the table will want to try. It has all of the traditional stuffing flavors—without the traditional poultry broth, dairy, or eggs.

Most cranberry sauce recipes are vegan. This mouth-watering chutney goes a step further than the simple sauce. It matches assertive vinegar with brown sugar. Enjoy it with roasted squash, stuffed onions, sweet potatoes, carrots, or parsnips.

Try not to inhale these luscious little mouthfuls of sweet-and-sour glazed onions. Cooked low and slow they are a meltingly good side dish for substantial fare like slow-cooked beans and lentils.