23 Vegetarian Thanksgiving Recipes Everyone Will Enjoy

Thanksgiving is a time to gather around the table, share comforting food, and create special memories with family and friends. While turkey often takes center stage at traditional celebrations, a vegetarian Thanksgiving can be just as delicious, colorful, and satisfying. With roasted vegetables, creamy casseroles, hearty grain dishes, fresh salads, and homemade desserts, it’s easy to prepare a holiday menu that everyone will enjoy.

These 23 vegetarian Thanksgiving recipes offer a wonderful mix of classic comfort food and flavorful seasonal dishes. From crispy roasted Brussels sprouts and creamy mashed potatoes to stuffed acorn squash, mushroom Wellington, and pumpkin cheesecake, there’s something for every taste and occasion. Whether you’re hosting a completely vegetarian Thanksgiving or simply adding more plant-based options to your traditional feast, these recipes make planning your menu easier.

The best part is that many dishes can be prepared ahead of time. You can chop vegetables, prepare sauces, assemble casseroles, and bake desserts before your guests arrive. This helps reduce last-minute kitchen stress and gives you more time to enjoy the celebration.

Before cooking, check ingredient labels if you’re serving vegetarians who avoid animal-derived ingredients. Use vegetable broth instead of chicken broth, choose vegetarian-friendly cheese, and replace butter or cream with plant-based alternatives when needed. With a little planning, you can create a beautiful Thanksgiving spread filled with seasonal flavors, satisfying textures, and plenty of variety.

1. Creamy Garlic Mashed Potatoes

reciperesize.com

Creamy mashed potatoes are a Thanksgiving classic that belongs on almost every holiday table. Garlic, butter, and warm milk create a smooth, comforting side that pairs beautifully with roasted vegetables, mushroom gravy, and vegetarian mains.

Prep time

15 minutes

Cook time

20 minutes

Servings

6

Ingredients

• 2 pounds Yukon Gold or russet potatoes, peeled and cubed
• 4 garlic cloves, peeled
• 4 tablespoons butter
• ½ cup warm milk
• ¼ cup sour cream, optional
• Salt and black pepper, to taste
• Chopped chives or parsley, for garnish

Step-by-step instructions

1. Prepare the potatoes: Peel the potatoes and cut them into evenly sized cubes.
2. Boil until tender: Place the potatoes and garlic cloves in a large pot. Cover with cold water, add salt, and bring to a boil.
3. Simmer: Reduce the heat and cook for 15–20 minutes, until the potatoes are easily pierced with a fork.
4. Drain thoroughly: Drain the potatoes and return them to the warm pot. Let them steam for a minute to remove excess moisture.
5. Mash: Add the butter and garlic, then mash until mostly smooth.
6. Add milk: Gradually stir in the warm milk and sour cream, if using.
7. Season: Add salt and black pepper to taste.
8. Serve: Transfer to a serving bowl and garnish with chives or parsley.

Helpful tip: Warm the milk before adding it to the potatoes. This helps maintain a creamy texture without cooling the dish.

2. Crispy Oven-Roasted Brussels Sprouts

lightorangebean.com

Roasted Brussels sprouts develop golden, crispy edges and a delicious nutty flavor. A little garlic and balsamic glaze make this simple vegetable side feel special enough for Thanksgiving dinner.

Prep time: 10 minutes | Cook time: 25–30 minutes | Servings: 4–6

Ingredients

• 1½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup, optional
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. Trim the Brussels sprouts and cut them in half lengthwise.
3. Toss them with olive oil, garlic, salt, and pepper.
4. Spread them in a single layer on a baking sheet, placing many cut sides down.
5. Roast for 20 minutes, then check for browning.
6. Continue roasting for another 5–10 minutes until the edges are deeply golden and the centers are tender.
7. Mix the balsamic vinegar with maple syrup, if using.
8. Drizzle lightly over the hot sprouts and toss gently before serving.

Helpful tip: Avoid overcrowding the baking sheet. Use two trays if necessary so the sprouts roast instead of steam.

3. Maple-Glazed Roasted Carrots

Sweet, tender roasted carrots bring color and natural sweetness to your holiday spread. Maple syrup and fresh thyme create a simple glaze that complements savory casseroles and hearty vegetarian mains.

Prep: 10 minutes | Cook: 25–35 minutes | Servings: 4–6

Ingredients

• 1½ pounds carrots, peeled
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 teaspoon fresh thyme leaves
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the carrots into evenly sized sticks or leave small carrots whole.
3. Toss with olive oil, maple syrup, thyme, garlic powder, salt, and pepper.
4. Spread in a single layer on a baking sheet.
5. Roast for 15 minutes, then turn the carrots.
6. Continue roasting for 10–20 minutes until tender and lightly caramelized.
7. Transfer to a serving platter and garnish with extra thyme.
8. Serve warm.

Helpful tip: Cut thicker carrots in half lengthwise so they cook evenly.

4. Vegetarian Mushroom Wellington

Mushroom Wellington makes an impressive vegetarian centerpiece for Thanksgiving. Savory mushrooms, spinach, garlic, and herbs are wrapped in flaky puff pastry for a dish that looks beautiful on the holiday table.

Prep: 25 minutes | Cook: 35–45 minutes | Servings: 6

Ingredients

• 1 sheet vegetarian puff pastry, thawed
• 1 pound mushrooms, finely chopped
• 2 cups fresh spinach
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• ½ cup breadcrumbs
• Salt and black pepper, to taste
• 1 egg, beaten, or plant-based milk for brushing

Step-by-step instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Heat olive oil in a skillet. Cook the onion for 4–5 minutes until softened.
3. Add the mushrooms and cook for 8–10 minutes until their moisture evaporates.
4. Stir in the garlic, thyme, and spinach. Cook until the spinach wilts.
5. Season with salt and pepper, then cool the mixture completely.
6. Mix in the breadcrumbs to absorb any remaining moisture.
7. Roll out the puff pastry and spoon the filling down the center, leaving space at the edges.
8. Fold the pastry over the filling and seal the edges underneath.
9. Brush with beaten egg or plant-based milk. Cut a few small slits in the top.
10. Bake for 35–45 minutes until golden and crisp. Rest for 10 minutes before slicing.

Helpful tip: Cool the filling thoroughly before wrapping it in pastry to prevent a soggy crust. Check that your puff pastry is vegetarian-friendly.

5. Sweet Potato Casserole with Pecan Topping

This sweet potato casserole combines a smooth, lightly sweetened filling with a crunchy pecan topping. It brings comforting autumn flavors to Thanksgiving and can be made with dairy-free ingredients if needed.

Prep: 20 minutes | Cook: 30–40 minutes | Servings: 6–8

Ingredients

For the filling:

• 2½ pounds sweet potatoes, peeled and cubed
• 3 tablespoons butter
• ¼ cup milk
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• Pinch of salt

For the topping:

• ¾ cup chopped pecans
• ⅓ cup rolled oats
• ¼ cup brown sugar
• 2 tablespoons flour
• 2 tablespoons melted butter

Step-by-step instructions

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Boil the sweet potatoes for 15–20 minutes until fork-tender.
3. Drain and mash with butter, milk, maple syrup, cinnamon, and salt.
4. Spread the mixture evenly in the prepared baking dish.
5. In a bowl, combine pecans, oats, brown sugar, flour, and melted butter.
6. Sprinkle the topping evenly over the sweet potato mixture.
7. Bake for 25–30 minutes until the topping is golden and the filling is hot.
8. Rest for 5 minutes before serving.

Helpful tip: Assemble the casserole a day ahead, refrigerate it covered, and bake before dinner. Allow extra baking time if it goes into the oven cold.

6. Butternut Squash Soup

Butternut squash soup is a warm, comforting starter with a naturally sweet flavor and silky texture. Onion, garlic, and vegetable broth create a savory base, while a little cream makes the soup extra smooth.

Prep: 15 minutes | Cook: 30–35 minutes | Servings: 4–6

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground cumin
• ¼ cup cream or coconut milk, optional
• Salt and black pepper, to taste

Step-by-step instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion and cook for 4–5 minutes until softened.
3. Stir in the garlic and cumin and cook for 30 seconds.
4. Add the cubed squash and vegetable broth.
5. Bring to a boil, then reduce the heat and simmer for 20–25 minutes until the squash is tender.
6. Blend carefully with an immersion blender until smooth.
7. Stir in cream or coconut milk, if using.
8. Season with salt and pepper, then serve with pumpkin seeds or fresh thyme.

Helpful tip: Use pre-cut squash to reduce preparation time.

7. Green Bean Casserole from Scratch

Green bean casserole is a familiar holiday favorite. This version uses fresh green beans and a homemade mushroom sauce, finished with crispy onions for a delicious combination of creamy and crunchy textures.

Prep: 20 minutes | Cook: 25–30 minutes | Servings: 6

Ingredients

• 1½ pounds green beans, trimmed
• 8 ounces mushrooms, sliced
• 2 tablespoons butter or olive oil
• 2 garlic cloves, minced
• 2 tablespoons flour
• 1 cup vegetable broth
• ½ cup milk or unsweetened plant milk
• 1 cup crispy fried onions
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Boil the green beans for 4–5 minutes, then drain and rinse briefly with cold water.
3. Melt the butter in a skillet and cook the mushrooms for 5–7 minutes.
4. Add the garlic and cook for 30 seconds.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the vegetable broth and milk until smooth. Simmer until the sauce thickens.
7. Add the green beans and half the crispy onions, then season with salt and pepper.
8. Transfer to a baking dish and bake for 15 minutes.
9. Sprinkle the remaining onions on top and bake for another 5–10 minutes until golden.

Helpful tip: Add the crispy onions near the end of baking to keep them crunchy.

8. Stuffed Acorn Squash with Quinoa and Cranberries

salton.com

Stuffed acorn squash is a beautiful vegetarian main dish that looks festive without requiring complicated preparation. Quinoa, cranberries, pecans, and herbs provide a satisfying mix of textures and seasonal flavors.

Prep: 20 minutes | Cook: 40–50 minutes | Servings: 4 halves

Ingredients

• 2 acorn squash, halved and seeds removed
• ¾ cup dry quinoa, rinsed
• 1½ cups vegetable broth or water
• ½ cup dried cranberries
• ½ cup chopped pecans
• ½ small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Brush the cut sides of the squash with a little olive oil and season with salt and pepper.
3. Place cut side down on a baking tray and roast for 25–30 minutes.
4. Meanwhile, cook the quinoa in vegetable broth according to the package directions.
5. Heat the remaining oil in a skillet and cook the onion for 4–5 minutes.
6. Stir in the cooked quinoa, cranberries, pecans, thyme, salt, and pepper.
7. Turn the squash halves cut side up and fill each with the quinoa mixture.
8. Return to the oven for 10–15 minutes until the squash is tender and the filling is heated through.
9. Serve warm, garnished with fresh herbs.

Helpful tip: Choose squash halves that sit flat on the tray for easier filling and serving.

9. Creamy Baked Mac and Cheese

foodnetwork.com

Creamy mac and cheese is a crowd-pleasing side that appeals to both children and adults. A rich cheese sauce and golden breadcrumb topping make this version especially comforting for a holiday dinner.

Prep: 15 minutes | Cook: 25–30 minutes | Servings: 6

Ingredients

• 12 ounces elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• ½ teaspoon mustard powder, optional
• ½ cup breadcrumbs
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni in salted water according to the package instructions until just tender. Drain.
3. Melt the butter in a saucepan over medium heat.
4. Stir in the flour and cook for 1 minute.
5. Gradually whisk in the milk and cook until the sauce thickens.
6. Remove from the heat and stir in the cheddar until melted. Season with mustard powder, salt, and pepper.
7. Fold the macaroni into the cheese sauce and transfer to a greased baking dish.
8. Sprinkle the breadcrumbs evenly over the top.
9. Bake for 15–20 minutes until bubbling and lightly golden.

Helpful tip: Check the cheese ingredients if you’re serving strict vegetarians, as some cheeses use animal-derived rennet.

10. Roasted Beet and Orange Salad

bristolfarms.com

This vibrant salad combines earthy beets with sweet oranges, peppery greens, and crunchy walnuts. It brings freshness and bright color to a Thanksgiving table filled with rich, comforting dishes.

Prep: 15 minutes | Cook: 35–50 minutes | Servings: 4–6

Ingredients

• 3 medium beets
• 2 oranges, peeled and segmented
• 4 cups arugula or mixed greens
• ¼ cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Wrap the beets in foil and roast for 35–50 minutes, until tender when pierced with a knife.
3. Let the beets cool, then peel and cut them into wedges.
4. Whisk together olive oil, orange juice, lemon juice, salt, and pepper.
5. Arrange the greens, beet wedges, and orange segments on a platter.
6. Sprinkle the walnuts over the salad.
7. Drizzle with the dressing just before serving.
8. Toss gently and serve.

Helpful tip: Use pre-cooked beets if you’re short on time.

11. Cheesy Broccoli and Rice Casserole

wfaa.com

This comforting casserole combines tender broccoli, fluffy rice, and creamy cheese sauce. It’s an easy way to add a satisfying vegetable dish to the Thanksgiving menu, and it can be assembled before guests arrive.

Prep: 15 minutes | Cook: 25–30 minutes | Servings: 6

Ingredients

• 3 cups cooked rice
• 3 cups broccoli florets
• 1½ cups shredded cheddar cheese
• 1 cup milk
• ½ cup vegetable broth
• 1 tablespoon butter
• 1 tablespoon flour
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. Steam or blanch the broccoli for 3–4 minutes until just tender, then drain.
3. Melt the butter in a saucepan and stir in the flour.
4. Gradually whisk in the milk and vegetable broth until smooth and slightly thickened.
5. Add the garlic powder, salt, pepper, and 1 cup of the cheddar.
6. Combine the cooked rice, broccoli, and cheese sauce in a bowl.
7. Transfer the mixture to the casserole dish and sprinkle the remaining cheese on top.
8. Bake for 20–25 minutes until bubbling and lightly golden.
9. Let rest for 5 minutes before serving.

Helpful tip: Use leftover rice that has been stored safely in the refrigerator, and reheat the finished casserole until hot throughout.

12. Vegetarian Mushroom Gravy

eatingwell.com

A flavorful mushroom gravy is the perfect companion to mashed potatoes, mushroom Wellington, and roasted vegetables. Mushrooms provide a deep savory taste, while herbs and vegetable broth create a rich sauce without meat drippings.

Prep: 10 minutes | Cook: 15 minutes | Servings: About 2 cups

Ingredients

• 8 ounces mushrooms, finely sliced
• 2 tablespoons butter or olive oil
• 1 small shallot, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth
• ½ teaspoon dried thyme
• 1 teaspoon soy sauce, optional
• Salt and black pepper, to taste

Step-by-step instructions

1. Heat the butter or oil in a saucepan over medium heat.
2. Add the mushrooms and shallot and cook for 6–8 minutes until softened and browned.
3. Stir in the flour and cook for 1 minute.
4. Slowly pour in the vegetable broth, whisking to prevent lumps.
5. Add the thyme and soy sauce, if using.
6. Simmer for 5–7 minutes, stirring until the gravy thickens.
7. Season with salt and pepper.
8. For a smoother gravy, blend briefly; otherwise, serve with the mushroom pieces intact.

Helpful tip: Use a vegetarian-certified broth and soy sauce, if required for your guests’ dietary needs.

13. Parmesan-Roasted Cauliflower

thepioneerwoman.com

Roasted cauliflower becomes nutty and golden in the oven. Garlic, olive oil, and Parmesan add plenty of flavor, making this an easy side dish that pairs with almost any vegetarian Thanksgiving main.

Prep: 10 minutes | Cook: 25–30 minutes | Servings: 4–6

Ingredients

• 1 large cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• ½ cup finely grated Parmesan
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley

Step-by-step instructions

1. Preheat the oven to 425°F (220°C).
2. Dry the cauliflower florets thoroughly after washing.
3. Toss with olive oil, garlic, paprika, salt, and pepper.
4. Spread the florets on a baking tray in a single layer.
5. Roast for 15 minutes, then turn the florets.
6. Sprinkle with Parmesan and roast for another 10–15 minutes until golden and tender.
7. Garnish with parsley and serve hot.

Helpful tip: For a vegan version, omit the Parmesan or use a plant-based alternative.

14. Creamy Spinach and Artichoke Dip

mccormick.com

Spinach and artichoke dip is a warm, creamy appetizer that’s perfect for guests to enjoy before the Thanksgiving meal. Serve it with toasted bread, crackers, or crisp vegetable sticks.

Prep: 10 minutes | Cook: 20–25 minutes | Servings: 6–8

Ingredients

• 10 ounces frozen spinach, thawed and squeezed dry
• 1 can artichoke hearts, drained and chopped
• 4 ounces cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1 cup shredded mozzarella
• ¼ cup grated Parmesan
• 2 garlic cloves, minced
• Black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the cream cheese, sour cream, mayonnaise, garlic, and black pepper in a bowl.
3. Stir in the spinach, artichokes, mozzarella, and Parmesan.
4. Transfer the mixture to a small baking dish.
5. Bake for 20–25 minutes until hot and bubbling.
6. If desired, broil for 1–2 minutes to lightly brown the top, watching carefully.
7. Let the dip stand for 5 minutes before serving.
8. Serve warm with bread, crackers, or vegetables.

Helpful tip: Squeeze the spinach thoroughly to avoid a watery dip.

15. Cranberry Pecan Wild Rice Pilaf

hungertaskforce.org

Wild rice pilaf brings a nutty flavor and satisfying texture to the holiday table. Cranberries add sweetness, while toasted pecans provide crunch. This dish works as a side or as part of a vegetarian main meal.

Prep: 10 minutes | Cook: 35–50 minutes, depending on the rice | Servings: 6

Ingredients

• 1 cup wild rice or a wild rice blend
• Vegetable broth and water, according to package directions
• ½ cup dried cranberries
• ½ cup chopped pecans
• ½ small onion, diced
• 1 tablespoon olive oil
• ½ teaspoon dried thyme
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Step-by-step instructions

1. Rinse the rice and cook it in vegetable broth or water according to the package directions.
2. While the rice cooks, heat olive oil in a skillet over medium heat.
3. Add the onion and cook for 4–5 minutes until softened.
4. Add the pecans and toast for 2–3 minutes, stirring frequently.
5. Stir in the dried cranberries and thyme.
6. Add the cooked rice and toss gently to combine.
7. Season with salt and pepper.
8. Garnish with parsley and serve warm.

Helpful tip: Wild rice cooking times vary considerably. Check the package instructions, especially if using a blend with white or brown rice.

16. Roasted Pumpkin with Sage and Brown Butter

atkins.com

Roasted pumpkin is a seasonal favorite with naturally sweet flesh and beautifully caramelized edges. Brown butter and sage create a fragrant finish that feels special without requiring a complicated recipe.

Prep: 10 minutes | Cook: 30–40 minutes | Servings: 4–6

Ingredients

• 2 pounds pumpkin or winter squash, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 tablespoons butter
• 8 fresh sage leaves
• 1 teaspoon lemon juice, optional

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the pumpkin wedges with olive oil, salt, and pepper.
3. Arrange on a baking sheet in a single layer.
4. Roast for 30–40 minutes, turning once, until tender and caramelized.
5. Meanwhile, melt the butter in a small saucepan over medium heat.
6. Add the sage leaves and cook until the butter turns golden and smells nutty, taking care not to burn it.
7. Remove from the heat and stir in the lemon juice, if using.
8. Arrange the roasted pumpkin on a platter and drizzle with the sage brown butter.

Helpful tip: Use a firm winter squash such as kabocha or butternut if pumpkin is unavailable.

17. Baked Stuffed Portobello Mushrooms

marleyspoon.com

Stuffed portobello mushrooms are a satisfying vegetarian option with a rich, savory flavor. Filled with spinach, garlic, breadcrumbs, and cheese, they can be served as a side dish or a smaller main course.

Prep: 15 minutes | Cook: 20–25 minutes | Servings: 4

Ingredients

• 4 large portobello mushroom caps
• 2 cups fresh spinach, chopped
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• ½ cup shredded mozzarella or vegetarian-friendly cheese
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• Salt and black pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray.
2. Wipe the mushrooms clean with a damp paper towel and remove the stems.
3. Brush the caps lightly with olive oil and place them gill side up on the tray.
4. Heat a little olive oil in a skillet. Cook the garlic for 30 seconds, then add the spinach and cook until wilted.
5. Remove from the heat and mix the spinach with breadcrumbs, cheese, parsley, salt, and pepper.
6. Spoon the filling into the mushroom caps.
7. Bake for 20–25 minutes until the mushrooms are tender and the filling is golden.
8. Rest for a few minutes before serving.

Helpful tip: Avoid washing mushrooms under running water for too long, as they can absorb moisture and become watery.

18. Creamy Pumpkin Risotto

au.coleandmason.com

Pumpkin risotto is creamy, warming, and full of autumn flavor. Arborio rice releases starch as it cooks, while pumpkin purée adds color and a subtle sweetness that balances the savory Parmesan and herbs.

Prep: 10 minutes | Cook: 30–35 minutes | Servings: 4

Ingredients

• 1½ cups Arborio rice
• 1 cup pumpkin purée
• 4–5 cups warm vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons butter or olive oil
• ½ cup grated Parmesan made with vegetarian-friendly rennet
• ½ teaspoon dried sage
• Salt and black pepper, to taste

Step-by-step instructions

1. Warm the vegetable broth in a separate saucepan and keep it hot over low heat.
2. Heat the butter or olive oil in a wide pan over medium heat.
3. Add the onion and cook for 4–5 minutes until soft.
4. Stir in the Arborio rice and cook for 1–2 minutes, coating the grains with the fat.
5. Add a ladle of warm broth and stir until most of it is absorbed.
6. Continue adding broth a ladle at a time, stirring frequently, for about 18–25 minutes.
7. Stir in the pumpkin purée and sage during the final few minutes of cooking.
8. When the rice is creamy and tender but still slightly firm in the center, remove from the heat.
9. Stir in the Parmesan and season with salt and pepper.
10. Serve immediately with extra sage if desired.

Helpful tip: Keep the broth warm while cooking. Cold broth slows the cooking process and makes it harder to maintain a consistent texture.

19. Apple, Walnut, and Spinach Salad

dailysabah.com

This fresh salad combines crisp apples, tender spinach, toasted walnuts, and sweet-tart cranberries. A simple maple-Dijon dressing brings everything together and adds a refreshing contrast to rich holiday dishes.

Prep: 15 minutes | Cook: 5 minutes for the walnuts | Servings: 4–6

Ingredients

For the salad:

• 5 ounces fresh spinach
• 2 apples, thinly sliced
• ½ cup chopped walnuts
• ⅓ cup dried cranberries
• ¼ small red onion, thinly sliced

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and black pepper, to taste

Step-by-step instructions

1. Place the walnuts in a dry skillet over medium-low heat.
2. Toast for 3–5 minutes, stirring frequently, until fragrant. Let cool.
3. Place the spinach, apple slices, cranberries, red onion, and cooled walnuts in a large salad bowl.
4. In a small bowl, whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
5. Taste the dressing and adjust the sweetness or acidity.
6. Drizzle the dressing over the salad just before serving.
7. Toss gently to coat the ingredients without bruising the spinach.

Helpful tip: Slice the apples shortly before serving, or toss them with a little lemon juice to slow browning.

20. Vegetarian Shepherd’s Pie with Lentils

momsbestrecipes.com

Lentil shepherd’s pie is a hearty, satisfying vegetarian main course. A savory filling of lentils, carrots, peas, and herbs sits beneath a fluffy mashed potato topping, making it ideal for a meat-free Thanksgiving centerpiece.

Prep: 20 minutes | Cook: 35–40 minutes | Servings: 6

Ingredients

For the filling:

• 2 cups cooked brown or green lentils
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the topping:

• 2 pounds potatoes, peeled and cubed
• 3 tablespoons butter
• ½ cup warm milk
• Salt and pepper, to taste

Step-by-step instructions

1. Preheat the oven to 400°F (200°C).
2. Boil the potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter, milk, salt, and pepper.
3. Heat olive oil in a skillet and cook the onion and carrots for 5–7 minutes.
4. Add the garlic and tomato paste and cook for 1 minute.
5. Stir in the lentils, peas, vegetable broth, thyme, salt, and pepper.
6. Simmer for 5–8 minutes until the filling thickens slightly.
7. Transfer the filling to a baking dish and spread evenly.
8. Spoon the mashed potatoes over the filling and gently smooth the top.
9. Use a fork to create ridges that will brown in the oven.
10. Bake for 20–25 minutes until bubbling and golden on top.
11. Let rest for 5–10 minutes before serving.

Helpful tip: Use cooked or canned lentils to save time. If using canned lentils, drain and rinse them before adding.

21. Cranberry Orange Bread

miaplates.com

Cranberry orange bread is a bright, festive addition to a Thanksgiving breakfast, snack table, or dessert spread. Tart cranberries and fresh orange zest provide a delicious contrast to the lightly sweet loaf.

Prep: 15 minutes | Cook: 50–60 minutes | Servings: 8–10 slices

Ingredients

• 2 cups all-purpose flour
• ¾ cup sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen cranberries
• Zest of 1 orange
• ¾ cup orange juice
• ⅓ cup neutral oil
• 1 large egg
• 1 teaspoon vanilla extract

Step-by-step instructions

1. Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the orange juice, orange zest, oil, egg, and vanilla.
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Fold in the cranberries gently.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean.
8. Cool in the pan for 10–15 minutes before transferring to a wire rack.
9. Allow to cool completely before slicing.

Helpful tip: If using frozen cranberries, add them straight from the freezer to reduce color bleeding into the batter.

22. Pecan Pie Bars

onceuponachef.com

Pecan pie bars offer the rich, nutty flavor of classic pecan pie in an easy-to-serve square. A buttery shortbread crust supports the sweet pecan filling, making this dessert perfect for sharing at a holiday gathering.

Prep: 20 minutes | Cook: 40–50 minutes | Servings: 12 bars

Ingredients

For the crust:

• 1½ cups all-purpose flour
• ½ cup softened butter
• ¼ cup sugar
• Pinch of salt

For the filling:

• 1 cup chopped pecans
• 2 large eggs
• ½ cup brown sugar
• ⅓ cup maple syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
2. Mix the flour, softened butter, sugar, and salt until crumbly.
3. Press the mixture firmly into the bottom of the pan.
4. Bake the crust for 15 minutes, until lightly golden.
5. In a bowl, whisk the eggs, brown sugar, maple syrup, melted butter, vanilla, and salt.
6. Stir in the chopped pecans.
7. Pour the filling over the warm crust and spread evenly.
8. Bake for another 25–35 minutes, until the filling is set around the edges and only slightly jiggles in the center.
9. Cool completely before cutting into bars.

Helpful tip: Refrigerate the cooled bars briefly before slicing for neater edges.

23. Classic Pumpkin Cheesecake

thepioneerwoman.com

Pumpkin cheesecake is a rich, creamy way to finish a vegetarian Thanksgiving feast. Pumpkin purée, warm spices, and a buttery graham cracker crust create a dessert that feels festive and can be prepared a day ahead.

Prep: 20 minutes | Cook: 55–70 minutes | Chill: At least 4 hours | Servings: 8

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• 5 tablespoons melted butter
• 2 tablespoons sugar

For the filling:

• 24 ounces cream cheese, softened
• 1 cup pumpkin purée
• ¾ cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• 2 tablespoons all-purpose flour

Step-by-step instructions

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
2. Combine the graham cracker crumbs, melted butter, and sugar.
3. Press the crumb mixture firmly into the bottom of the pan.
4. Bake the crust for 8–10 minutes, then let it cool slightly.
5. Beat the cream cheese and sugar until smooth.
6. Add the pumpkin purée, vanilla, pumpkin pie spice, and flour. Mix until combined.
7. Add the eggs one at a time, mixing on low speed just until incorporated.
8. Pour the filling over the crust and smooth the surface.
9. Bake for 55–70 minutes, until the edges are set and the center still has a slight wobble.
10. Turn off the oven, crack the door, and let the cheesecake rest inside for about 30 minutes.
11. Cool to room temperature, then refrigerate for at least 4 hours before removing from the pan and slicing.

Helpful tip: Make the cheesecake the day before Thanksgiving so it has plenty of time to chill and set.

Conclusion

A vegetarian Thanksgiving can be just as comforting, festive, and memorable as any traditional holiday meal. These 23 vegetarian Thanksgiving recipes everyone will enjoy offer a delicious variety of creamy sides, roasted vegetables, hearty casseroles, satisfying main dishes, fresh salads, and seasonal desserts.

For an easy menu, choose a centerpiece such as mushroom Wellington, stuffed acorn squash, or lentil shepherd’s pie. Add classic favorites like mashed potatoes, Brussels sprouts, maple-glazed carrots, and mushroom gravy, then finish with pumpkin cheesecake or pecan pie bars.

You can make holiday cooking much easier by preparing soups, sauces, desserts, and casserole fillings ahead of time. On Thanksgiving Day, focus on roasting vegetables, reheating prepared dishes, and assembling fresh salads just before serving.

Most importantly, choose recipes that suit your guests’ preferences and dietary needs. With thoughtful planning and a mix of comforting and colorful dishes, you’ll create a Thanksgiving table that brings everyone together around delicious food.

Frequently Asked Questions

1. What are the best vegetarian Thanksgiving recipes?

Some of the best options include creamy mashed potatoes, roasted Brussels sprouts, maple-glazed carrots, mushroom Wellington, stuffed acorn squash, lentil shepherd’s pie, and pumpkin cheesecake. These dishes provide a balance of vegetables, protein, comforting sides, and desserts.

2. What can vegetarians eat instead of turkey on Thanksgiving?

Vegetarian main dishes can be just as satisfying as turkey. Try mushroom Wellington, quinoa-stuffed acorn squash, lentil shepherd’s pie, stuffed portobello mushrooms, or a hearty pumpkin risotto.

3. Can I prepare vegetarian Thanksgiving dishes ahead of time?

Yes. Mushroom gravy, butternut squash soup, cranberry orange bread, pumpkin cheesecake, and many casseroles can be prepared ahead. Refrigerate cooked foods promptly and reheat them thoroughly before serving.

4. How do I make sure Thanksgiving recipes are vegetarian?

Use vegetable broth instead of chicken broth, check that cheese is made with vegetarian-friendly rennet if needed, and avoid animal-derived ingredients such as gelatin or animal fats. Read packaged ingredient labels carefully.

5. What are some easy vegetarian Thanksgiving side dishes?

Easy options include roasted carrots, mashed potatoes, Brussels sprouts, roasted cauliflower, green bean casserole, wild rice pilaf, and apple-walnut salad. Most require simple ingredients and straightforward cooking methods.