25 Vegan Thanksgiving Recipes That’ll Make You Forget About Turkey
I’ve attached a video for every recipe below from my favorite home cooks.
Thanksgiving is a time for family, gratitude, and delicious food. But what if you’re vegan? No worries! You can still enjoy a tasty feast without animal products. There are many yummy vegan options that capture the flavors of fall and the spirit of Thanksgiving.
From creamy mashed potatoes to savory stuffing, vegan versions of classic dishes will wow your guests. You’ll find recipes for hearty main dishes, cozy side dishes, and sweet desserts. Whether you’re hosting a vegan Thanksgiving or bringing a dish to share, these recipes will make your holiday meal special.
Stuffed Acorn Squash
Here’s a tasty vegan stuffed acorn squash recipe for your Thanksgiving table!
Ingredients:
- 2 acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup kale, chopped
- 1 apple, diced
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Cut acorn squash in half and scoop out seeds. Brush with olive oil and sprinkle with salt and pepper.
Place squash cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
While squash cooks, rinse quinoa and cook in vegetable broth for 15 minutes.
In a pan, sauté onion and garlic in olive oil for 5 minutes.
Add kale and apple to the pan. Cook for 3 more minutes.
Mix quinoa, sautéed veggies, cranberries, and pecans in a bowl.
When squash is done, flip them over and fill with the quinoa mixture.
Return to oven for 10 minutes to warm through.
Your vegan stuffed acorn squash is ready to serve! Enjoy this colorful and flavorful dish with your loved ones.
Vegan Green Bean Casserole
You’ll need:
- Fresh green beans
- Mushrooms
- Onion or shallots
- Garlic
- Non-dairy milk (like almond milk)
- Flour
- Vegetable broth
- Salt and pepper
- Crispy fried onions
Here’s how to make it:
Preheat your oven to 350°F (175°C).
Wash and trim the green beans. Boil them for 5 minutes, then plunge into ice water.
In a large pot, sauté chopped mushrooms, onions, and garlic until soft.
Add flour and stir for a minute. Slowly pour in non-dairy milk and vegetable broth, stirring constantly.
Cook the mixture until it thickens, then add salt and pepper to taste.
Mix in the green beans and transfer everything to a baking dish.
Top with crispy fried onions and bake for 15-20 minutes until bubbly.
Your vegan green bean casserole is ready! It’s creamy, crunchy, and perfect for your Thanksgiving table.
Roasted Garlic Mashed Potatoes
Here’s what you’ll need:
- 3 lbs Yukon Gold potatoes
- 1 whole head of garlic
- 1/2 cup vegan butter
- 1/2 cup plant-based milk
- Salt and pepper to taste
- Fresh chives for garnish
Now, let’s make these creamy potatoes!
Preheat your oven to 350°F (175°C).
Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 20 minutes.
Meanwhile, peel and chop the potatoes. Boil them in a large pot until fork-tender, about 15 minutes.
Drain the potatoes and return them to the hot pot.
Squeeze the roasted garlic cloves into the potatoes.
Add vegan butter and plant-based milk.
Mash everything together until smooth and creamy.
Season with salt and pepper to taste.
Transfer to a serving bowl and sprinkle with fresh chives.
Enjoy your vegan roasted garlic mashed potatoes! They’re sure to be a hit at your Thanksgiving table.
Vegan Mushroom Gravy
You’ll love this rich and creamy vegan mushroom gravy! It’s perfect for your Thanksgiving feast. Here’s what you need:
Ingredients:
- 1 cup chopped mushrooms (cremini or white button)
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Directions:
Heat the olive oil in a pan over medium heat. Add the chopped mushrooms and cook until they release their moisture and turn golden brown.
Sprinkle the flour over the mushrooms and stir to coat. Cook for another minute to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring constantly to prevent lumps from forming.
Add the fresh thyme leaves, salt, and pepper. Simmer the gravy for about 10 minutes until it thickens to your desired consistency.
Taste and adjust the seasoning if needed. Your vegan mushroom gravy is ready to serve!
This gravy goes great with mashed potatoes, lentil loaves, or any other Thanksgiving dishes you’re preparing. You can make it ahead of time and reheat it when ready to serve. Enjoy your delicious vegan Thanksgiving meal!
Sweet Potato Casserole
You’ll need:
- 4 large sweet potatoes
- 1/3 cup brown sugar
- 1/4 cup vegan butter
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp black pepper
For the topping:
- 1 cup oats
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/4 cup almond meal
- 1/4 cup brown sugar
- 1/4 cup melted vegan butter
- 2 tbsp maple syrup
Directions:
Peel and chop sweet potatoes. Boil for 10-15 minutes until fork-tender.
Drain and mash sweet potatoes in a large bowl.
Mix in brown sugar, vegan butter, vanilla, cinnamon, nutmeg, salt, and pepper.
Spread mixture in a baking dish.
In another bowl, combine oats, nuts, almond meal, and brown sugar for topping.
Add melted vegan butter and maple syrup to topping. Mix until crumbly.
Sprinkle topping over sweet potato mixture.
Bake at 375°F for 25-30 minutes until golden brown.
Your vegan sweet potato casserole is ready! It’s creamy, sweet, and has a delicious crunchy topping. Enjoy this tasty side dish with your Thanksgiving meal.
Vegan Pumpkin Pie
You’ll need:
- 1 pre-made vegan pie crust
- 1 can pumpkin puree
- 1 can coconut cream
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Here’s how to make your vegan pumpkin pie:
Preheat your oven to 350°F (175°C).
Mix pumpkin puree, coconut cream, brown sugar, cornstarch, spices, vanilla, and salt in a blender until smooth.
Pour the filling into your pie crust.
Bake for 35-45 minutes on a lower rack until the filling is set.
Let the pie cool completely before serving.
For a special touch, whip some coconut cream with powdered sugar and vanilla. Add a dollop to each slice when you serve.
Your friends and family won’t believe this creamy, delicious pie is vegan!
Creamy Butternut Squash Pasta
Here’s what you’ll need:
- 1 butternut squash, peeled and cubed
- 1 shallot, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1/4 cup nutritional yeast
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 12 oz pasta of your choice
Now, let’s make this creamy pasta!
Roast the squash cubes in the oven at 425°F for about 25 minutes until tender.
While the squash roasts, cook your pasta according to package instructions.
In a large pot, sauté the shallot and garlic in olive oil until soft.
Add the roasted squash, broth, nutritional yeast, and sage to the pot. Simmer for 5 minutes.
Blend the mixture until smooth using an immersion blender or regular blender.
Toss the sauce with your cooked pasta. Add salt and pepper to taste.
Your creamy butternut squash pasta is ready to enjoy! This dish is perfect for a cozy fall dinner or as part of your vegan Thanksgiving spread.
Vegan Shepherd’s Pie
You’ll need:
- 4 cups mashed potatoes
- 2 cups cooked lentils
- 1 cup chopped mushrooms
- 1 cup diced carrots
- 1 cup diced onions
- 2 cloves minced garlic
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Heat olive oil in a pan. Add onions, garlic, carrots, and mushrooms. Cook until soft.
Stir in lentils, broth, and thyme. Simmer for 10 minutes.
Transfer the mix to a baking dish. Top with mashed potatoes.
Use a fork to create ridges on the potato layer.
Bake for 25-30 minutes until the top is golden.
Your vegan shepherd’s pie is ready! Serve hot and enjoy this comforting dish.
Mashed Cauliflower
You’ll love this creamy, garlicky mashed cauliflower as a tasty vegan side dish. It’s quick and easy to make in just 20 minutes!
Ingredients:
- 1 large head cauliflower, cut into florets
- 2 cloves garlic, minced
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk
- Salt and pepper to taste
- Optional: fresh herbs like parsley or chives
Directions:
Steam the cauliflower florets until tender, about 10 minutes.
While the cauliflower cooks, sauté the minced garlic in vegan butter until lightly golden.
Place the steamed cauliflower in a food processor. Add the garlic-butter mixture and non-dairy milk.
Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
Season with salt and pepper to taste.
Transfer to a serving bowl and garnish with fresh herbs if desired.
Enjoy your vegan mashed cauliflower as a lighter alternative to mashed potatoes!
Cranberry Sauce With Gin & Rosemary
Here’s what you’ll need:
- 12 oz fresh cranberries
- 1/2 cup sugar
- 1/4 cup gin
- 2 sprigs fresh rosemary
- Zest of 1 orange
- 1/4 cup water
Now, let’s make this tasty sauce:
Rinse the cranberries and put them in a medium saucepan.
Add the sugar, gin, rosemary sprigs, orange zest, and water to the pan.
Bring the mixture to a boil over medium-high heat, stirring often.
Once boiling, lower the heat and let it simmer for 10-15 minutes.
Stir occasionally as the cranberries pop and the sauce thickens.
Remove from heat when most berries have burst and the sauce looks syrupy.
Take out the rosemary sprigs and let the sauce cool to room temperature.
Transfer to a serving bowl and chill in the fridge until you’re ready to enjoy!
This gin and rosemary cranberry sauce adds a fun twist to your vegan Thanksgiving table. The gin gives it a unique flavor, while the rosemary adds a lovely aroma. Enjoy!
Vegan Stuffing
You’ll need:
- 1 loaf crusty bread, cubed
- 1/2 cup vegan butter
- 1 onion, diced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional: 1/2 cup chopped fresh parsley
Directions:
Preheat your oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 15-20 minutes, stirring halfway through.
In a large skillet, melt the vegan butter over medium heat. Add onion and celery, cooking until soft (about 5 minutes).
Stir in garlic, sage, and thyme. Cook for another minute until fragrant.
In a large bowl, combine toasted bread, cooked vegetables, and vegetable broth. Mix well, adding more broth if needed.
Transfer to a baking dish and cover with foil. Bake for 30 minutes.
Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy.
Let it cool for a few minutes before serving. Enjoy your homemade vegan stuffing!
Miso Roasted Carrots
You’ll love these tasty miso roasted carrots for your vegan Thanksgiving feast! They’re easy to make and full of flavor.
Ingredients:
- 2 lbs carrots, peeled and cut into 3-inch pieces
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- Salt and pepper to taste
- Optional: red pepper flakes for garnish
Directions:
Preheat your oven to 400°F (200°C).
In a small bowl, mix the maple syrup, miso paste, and soy sauce.
Place the carrots on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Roast the carrots for 20 minutes, then remove from the oven.
Brush the miso glaze over the carrots, making sure to coat all sides.
Return the carrots to the oven and roast for another 10-15 minutes, until tender and slightly caramelized.
Sprinkle with red pepper flakes if desired, and serve warm.
These miso roasted carrots are great for meal prep too. You can make them ahead and reheat when ready to serve.
Baked Vegan Cheesecake
Ingredients:
- 2 cups vegan graham cracker crumbs
- 1/4 cup melted vegan butter
- 24 oz vegan cream cheese
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/4 cup plant-based milk
Directions:
Preheat your oven to 350°F (175°C).
Mix graham cracker crumbs with melted butter. Press into a 9-inch springform pan.
Blend cream cheese, sugar, cornstarch, lemon juice, vanilla, and milk until smooth.
Pour the mixture over the crust.
Bake for 45-50 minutes until the edges are set but the center jiggles slightly.
Let it cool at room temperature, then chill in the fridge for at least 4 hours.
Serve and enjoy your creamy vegan cheesecake!
Parsnip Puree
Here’s a tasty vegan parsnip puree for your Thanksgiving table:
Ingredients:
- 4 medium parsnips, peeled and chopped
- 1 cup unsweetened plant milk (soy or almond work well)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions:
Boil the parsnips in salted water until soft, about 15 minutes.
While parsnips cook, sauté the onion and garlic in olive oil until translucent.
Drain the parsnips and add them to a blender with the sautéed onion and garlic.
Pour in the plant milk and blend until smooth.
Season with salt and pepper to your liking.
Transfer to a serving bowl and enjoy your creamy, vegan parsnip puree!
This simple side dish is sure to be a hit at your vegan Thanksgiving feast. It’s creamy, flavorful, and pairs perfectly with other holiday favorites.
Roasted Brussels Sprouts
You’ll need:
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: 1/4 cup chopped pecans
Let’s get cooking:
Preheat your oven to 425°F (220°C).
Wash and trim the Brussels sprouts. Cut them in half lengthwise.
In a large bowl, mix the olive oil, maple syrup, and balsamic vinegar.
Add the Brussels sprouts to the bowl and toss to coat them evenly. Season with salt and pepper.
Spread the sprouts on a baking sheet in a single layer, cut side down.
Roast for 20-25 minutes, stirring halfway through. They should be golden brown and crispy on the outside.
If using pecans, add them for the last 5 minutes of roasting.
Remove from the oven and let cool for a few minutes before serving.
Your roasted Brussels sprouts are ready! They’re crispy, sweet, and tangy – perfect for your vegan Thanksgiving table.
Vegan Trifle
You’ll love this festive vegan trifle for your Thanksgiving dessert table! Here’s what you’ll need:
Ingredients:
- 1 vegan vanilla cake
- 1 can pumpkin puree
- 1 package silken tofu
- Plant-based milk
- Vegan white chocolate
- Coconut cream
- Fresh raspberries
- Amaretto (optional)
- Sugar
- Vanilla extract
Directions:
Bake your vegan vanilla cake and let it cool completely. Cut into 1-inch cubes.
Mix pumpkin puree with silken tofu and spices to make a creamy pudding. Chill for 4 hours.
Warm plant milk and melt in vegan white chocolate for a sweet custard.
Whip chilled coconut cream until fluffy.
Toss raspberries with sugar, vanilla, and amaretto if using. Let sit 30 minutes.
Layer cake cubes in a trifle dish. Top with pumpkin pudding, then custard.
Add a layer of whipped coconut cream and macerated raspberries.
Repeat layers until dish is full. End with cream and berries on top.
Chill for at least 2 hours before serving to let flavors meld.
Your guests will be amazed this decadent dessert is completely vegan!
Vegan Mac & Cheese
You’ll love this creamy, comforting vegan mac and cheese! Here’s what you need:
Ingredients:
- 16 oz macaroni pasta
- 1 cup raw cashews, soaked
- 1 cup plant-based milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- Optional: 1/2 cup breadcrumbs
Directions:
Cook the pasta according to package instructions. Drain and set aside.
Blend the soaked cashews, milk, nutritional yeast, lemon juice, and spices until smooth.
Pour the sauce over the cooked pasta in a large pot. Stir over medium heat until warm and creamy.
For a baked version, transfer to a baking dish. Top with breadcrumbs if desired.
Bake at 400°F (200°C) for 15-20 minutes until golden and bubbly.
Enjoy your delicious vegan mac and cheese! It’s perfect for a cozy Thanksgiving side dish.
Cauliflower Steaks With Lemon Salsa Verde
Ingredients:
- 1 large cauliflower head
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley
- 1/2 cup fresh mint
- 1/4 cup olive oil
- 2 tablespoons water
- 1 tablespoon capers
- 1 garlic clove
- 1 lemon, juiced
Directions:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into 1-inch thick steaks. You’ll get about 3-4 steaks from one head.
Brush both sides of the steaks with olive oil and sprinkle with salt and pepper.
Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden brown and tender.
While the cauliflower cooks, make the salsa verde. In a food processor, combine parsley, mint, olive oil, water, capers, garlic, and lemon juice.
Pulse the mixture until finely chopped but not smooth, about 10 pulses.
Once the cauliflower is done, plate your steaks and top with the zesty salsa verde.
Your vegan cauliflower steaks are ready to serve! They’re crispy on the outside, tender on the inside, and full of flavor. Enjoy this tasty dish as part of your Thanksgiving feast.
Hasselback Parsnips With Orange & Maple Syrup
Ingredients:
- 4 parsnips, peeled and halved lengthwise
- 2 teaspoons olive oil
- 1 orange
- 2 teaspoons maple syrup
- 1 tablespoon red wine vinegar
- Fresh thyme leaves
Directions:
Preheat your oven to 350°F (175°C).
Make thin cuts across each parsnip half, about 1/4 inch apart. Don’t cut all the way through.
Place the parsnips on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.
Roast for 20 minutes.
While roasting, mix the juice from half an orange, maple syrup, and red wine vinegar in a small bowl.
Take the parsnips out and brush them with the orange-maple mixture.
Put them back in the oven for another 20 minutes or until they’re tender and golden.
Sprinkle with fresh thyme leaves before serving.
You’ll love how the sweet maple syrup and tangy orange complement the earthy parsnips. This dish adds a fancy touch to your vegan Thanksgiving table!
Creamy Mushroom Polenta
You’ll need:
- 1 cup polenta
- 4 cups water
- 1 tsp salt
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup plant-based milk
- 2 tbsp nutritional yeast
- Fresh thyme (optional)
Here’s how to make it:
Bring water to a boil in a pot. Slowly pour in polenta while whisking. Lower heat and simmer for 15-20 minutes, stirring often.
While polenta cooks, heat oil in a pan. Add mushrooms and garlic, cooking until mushrooms are golden.
When polenta is thick, stir in plant milk and nutritional yeast. Mix well.
Serve polenta in bowls, topped with mushrooms. Sprinkle with thyme if you like.
This creamy dish is perfect for your vegan Thanksgiving table. The polenta is warm and comforting, while the mushrooms add a nice earthy flavor.
Vegan Pot Pie
You’ll need:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup diced potatoes
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/4 cup flour
- 2 cups vegetable broth
- 1 cup plant-based milk
- Salt and pepper to taste
- 1 vegan pie crust
Here’s how to make it:
Heat oil in a large pan. Add onion and garlic, cook until soft.
Toss in potatoes and mixed veggies. Stir and cook for 5 minutes.
Sprinkle flour over the vegetables and mix well.
Pour in broth and milk. Stir until the sauce thickens.
Season with salt and pepper.
Pour the filling into a pie dish. Cover with vegan pie crust.
Bake at 425°F for 30-35 minutes until golden brown.
Let it cool for a few minutes before serving. Enjoy your comforting vegan pot pie!
Apple Crisp
Here’s a yummy vegan apple crisp recipe for your Thanksgiving feast!
Ingredients:
- 6 large apples, peeled and sliced
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup melted vegan butter
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Directions:
Preheat your oven to 350°F (175°C).
Place the sliced apples in a 9×13 inch baking dish. Sprinkle with lemon juice and vanilla.
In a bowl, mix oats, flour, brown sugar, and cinnamon.
Pour melted vegan butter into the dry mixture. Stir until crumbly.
Spread the crumble topping evenly over the apples.
Bake for 45-50 minutes until the topping is golden and apples are soft.
Let it cool for a few minutes before serving. You can top it with vegan ice cream for an extra treat!
Pumpkin Hummus
Get ready to make a delicious pumpkin hummus! Here’s what you’ll need:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked pumpkin
- 2 cloves garlic
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
Directions:
Preheat your oven to 400°F (200°C).
If using fresh pumpkin, peel and chop it into small pieces. Toss with a bit of olive oil and roast for 30 minutes until soft.
In a food processor, combine the chickpeas, cooked pumpkin, garlic, tahini, lemon juice, olive oil, cumin, and salt.
Blend until smooth and creamy. You might need to stop and scrape down the sides a few times.
Taste and adjust seasonings if needed.
Transfer to a serving bowl and sprinkle smoked paprika on top.
Serve with pita chips, crackers, or fresh veggies. Enjoy your tasty pumpkin hummus!
Garlicky Green Beans
Here’s a tasty vegan side dish for your Thanksgiving table:
Ingredients:
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons sliced almonds
- Salt and pepper to taste
Directions:
Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and crisp-tender.
Drain the beans and immediately plunge them into ice water to stop the cooking process.
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Drain the beans well and add them to the skillet. Toss to coat with the garlic oil mixture.
Cook for 2-3 minutes, stirring often, until the beans are heated through.
Add sliced almonds and cook for another minute, letting them get lightly toasted.
Season with salt and pepper to taste.
Transfer to a serving dish and enjoy your garlicky green beans!
This simple recipe brings a pop of color and flavor to your vegan Thanksgiving spread.
Whole Roasted Cabbage
You’ll love this simple yet impressive vegan dish for your Thanksgiving table. Here’s what you need:
Ingredients:
• 1 whole head of cabbage (about 2 lbs)
• 3 tablespoons olive oil
• 2 tablespoons miso paste
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Remove any outer leaves from the cabbage and cut off the stem so it sits flat.
Mix the olive oil, miso paste, maple syrup, and garlic powder in a small bowl.
Place the cabbage on a baking sheet and brush the mixture all over it.
Roast for about 45-60 minutes, brushing with more of the mixture every 15 minutes.
The cabbage is done when it’s tender and golden brown on the outside.
Let it cool for a few minutes, then slice and serve.
This dish is sure to be a hit at your vegan Thanksgiving feast. It’s crispy on the outside, tender on the inside, and full of flavor. Plus, it’s a great centerpiece for your holiday table!
