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Vegetarian Picks - 27 recipes

No meat? No problem. Find satisfying and festive vegetarian and vegan recipes for your Thanksgiving table here!

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Top Recipe

By blum099

Rate this recipe 4.7/5 (13 Votes)
Ultimate Vegan Holiday Roast 1 Picture
Details

Servings 8
Preparation time 60
Cooking time 120

  • ROASTED CARROTS
  • 1 1/2 pounds small carrots or large carrots quartered and cut into 4-inch sticks, scrubbed but unpeeled
  • Kosher salt and freshly ground black pepper
  • 3 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • MUSHROOMS
  • 12 ounces cremini mushroom, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 medium cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup bourbon
  • 1 cup Japanese-style breadcrumbs
  • 2 tablespoons maple syrup
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup minced fresh tarragon leaves
  • 1/4 cup minced fresh chives
  • CASHEW-BEAN MIXTURE
  • 1 pound raw cashews
  • 1 quart Hearty Vegetable Stock
  • 1 (15-ounce) can cannelini beans, drained and rinsed
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces shiitake mushrooms, caps only, thinly sliced
  • 1 medium leek, white and light green parts only, finely chopped
  • 1 stalk celery, finely diced
  • 2 medium cloves of garlic, minced
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup toasted pumpkin seeds (pepitas)
  • FOR ASSEMBLY
  • 1 (1-pound) package frozen phyllo dough, thawed
  • Extra-virgin olive oil as needed
  • Coarse sea salt
  • GRAVY
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons flour
  • 1 quart Hearty Vegetable Stock
  • 1 tablespoon soy sauce
  • 2 sprigs thyme

See this recipe

We combine three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and...

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Healthy meals never have to be boring! Stuff yourself and your family with this filling Vegetarian Quinoa & Squash ...

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 2 1/2 teaspoons ground cumin, divided
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon ground allspice
  • 2 (15 ounce) cans chickpeas, rinsed
  • 1 (28 ounce) can diced tomatoes
  • 2 cups frozen chopped spinach
  • 1 cup quinoa or whole-wheat couscous
  • 1/2 cup golden raisins
  • 1 cup water
  • 1/2 teaspoon salt, divided
  • 2 (10 to 12 ounce) boxes frozen pureed squash, thawed
  • 1/3 cup finely chopped fresh cilantro
3.7/5 (7 Votes)

By

Thanksgiving can be a feast for everyone, even if you don't eat meat

  • 15 cups of 1/2˝ bread cubes, I usually have challah, wholegrain and ciabatta in my bread bin
  • 1/4 cup butter and 1 tablespoon cut into small pieces
  • 1/4 cup and 1 tablespoon olive oil
  • 1 very large onion, very finely diced, roughly 2 1/2 cups
  • 2 stalks celery, very finely diced, roughly 1/2 cup
  • 2 1/2 teaspoons fennel seeds
  • 3/4 teaspoon celery seeds
  • 2 generous tablespoons finely chopped fresh rosemary
  • 2 1/2 teaspoons coarse salt
  • 1 teaspoon freshly ground pepper
  • 2 1/2 tablespoons roughly chopped fresh parsley
  • 2 1/2 cups high-quality vegetable stock, divided
4.5/5 (4 Votes)

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Try this super fresh and seasonal dish this fall! Creamy Vegan Butternut Squash Linguine with Fried Sage is perfect...

  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh sage
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, pressed or chopped
  • 1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
  • sea salt and/or Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 cups vegetable broth
  • 1 (12-ounce) whole grain linguine or fettuccine
  • shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish
4.4/5 (14 Votes)

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Boring gravy mix packets are a thing of the past! Flex your culinary skills this Thanksgiving with this Vegetarian ...

  • 1/3 cup dried mushrooms, shitake or mixed
  • 2 cups vegetable stock
  • 3 tablespoons butter
  • 1 1/2 tablespoons minced shallot
  • 3 tablespoons flour
  • 3 tablespoons soy sauce
  • 1/2 cup light cream
  • 1 tablespoon sherry
  • 1 tablespoon minced fresh thyme
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4.6/5 (10 Votes)

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Artichokes, cucumber, roasted bell peppers, hummus, pita chips, greek yogurt, and an olive-herb-lemon zest mixture ...

  • 1 medium cucumber, peeled and seeded
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  • 2 cups 2% Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, finely grated
  • 1/2 teaspoon dried mint or oregano
  • 2 cups fresh parsley leaves, chopped, about 1 large bunch
  • 1/2 cup chopped, pitted kalamata olives
  • 1 teaspoon lemon zest
  • 4 scallions, chopped
  • 2 (14-ounce) cans artichoke hearts, drained, coarsely chopped
  • 2 cups chopped jarred roasted red bell peppers, about 14 ounces
  • 2 cups pita chips, crushed, plus more for serving
  • 2 cups prepared hummus
  • 1 cup crumbled feta, about 8 ounces
4.5/5 (136 Votes)

By

The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use...

  • 1/2 cup Italian-style bread crumbs
  • 1 cup parmesan cheese, freshly grated, divided
  • 1 teaspoon sweet paprika
  • 1/4 cup fresh parsley, minced, divided
  • 2 teaspoons Kosher salt, divided
  • 3/4 cup egg substitute
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon marjoram leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano leaves
  • 4 (5 to 6-inches wide) large stemmed portobello mushrooms, brushed clean
  • 1 1/2 cups part-skim mozzarella cheese, shredded
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4.6/5 (52 Votes)

By

You really can't go wrong with mushrooms, garlic and butter and browning the butter only makes things better with t...

  • 1 pound mushrooms, cleaned
  • 1 tablespoon oil
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon lemon juice
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4.5/5 (46 Votes)

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This dressing is so flavorful thanks to sautéing the fennel and using olive bread

  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 pound trimmed fennel bulbs, cored and diced, about 2 bulbs
  • 3 cups chopped onions, about 3 large
  • 1/4 cup chopped green onions, white parts only, about 5 onions
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 ounces cremini mushrooms, quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 15 cups stale artisanal olive bread cut into 1-inch cubes
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup oil-pack dried tomatoes, drained and chopped
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  • 1 tablespoon snipped fresh tarragon
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon snipped fresh basil
4.6/5 (22 Votes)

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Here's another vegetable recipe that is sure to please, and I bet you didn’t realize you could do this idea witho...

  • FRYING PAN:
  • BOWL 1: ORANGE
  • 4 medium-sized carrots
  • 1 large sweet potato
  • 2 eggs
  • 3 to 4 tablespoons potato starch
  • 2 tablespoons mayonnaise
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  • BOWL 2: WHITE
  • 5 medium-sized white-fleshed potatoes, peeled
  • 2 eggs
  • 3 to 4 tablespoons potato starch
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  • 1 teaspoon salt
  • 1 pinch pepper
  • BOWL 3: GREEN
  • 6 firm, large green zucchinis
  • 1 large white-fleshed potato
  • 2 eggs
  • 3 to 4 tablespoons potato starch
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 pinch pepper
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4.7/5 (9 Votes)

By

Wild rice porcini mushroom dressing is a perfect fall side dish, or stuff your game hen for an easy (but impressive...

  • 3/4 cup dried porcini mushrooms, about 3/4 ounces
  • 3 onions, peeled and finely chopped, about 1 1/2 pounds
  • 1 teaspoon dried thyme
  • 1/4 teaspoon fresh-grated or ground nutmeg
  • 6 cups fat-skimmed chicken broth, or vegetable broth
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  • 3 tablespoons dry sherry, optional
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4.8/5 (10 Votes)

By

Try this version of Gluten-Free Stuffing, made with quinoa and red rice stuffing mix

  • 1 packet quinoa and red rice (included with mix)
  • 3 1/4 cups water
  • Kosher salt, to taste
  • Unsalted butter for baking dish, plus 3 tablespoons
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 bunch Tuscan kale (about 8 ounces) stems removed and leaves thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 packet spices (included with mix)
  • 1 packet dried cranberries (included with mix)
  • 1/2 cup pine nuts, toasted
  • Zest 1 lemon
  • 1 cup vegetable stock, warmed
  • Shaved Parmigiano-Reggiano cheese for serving (optional)
4.8/5 (10 Votes)

By

Love stuffing? This tasty, vegetarian version is packed with bell peppers, broccoli and corn

  • 2 tablespoons butter or margarine
  • 1 1/2 cups frozen bell pepper and onion stir-fry (from 1-pound bag)
  • 2 cups frozen broccoli cuts
  • 1 cup frozen corn
  • 1 3/4 cups chicken broth (from 32-ounce carton)
  • 4 cups sage and onion-seasoned stuffing cubes (from 14-ounce bag)
  • 1/4 teaspoon dried thyme leaves
4.8/5 (6 Votes)

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  • 1 container basil
  • 1 bunch parsley (small amount reserved to sprinkle on pasta)
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  • 4 cloves garlic
  • 1/3 cup walnuts
  • 1/3 cup vegan parm
  • 1 lemon zest and juice
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4.8/5 (5 Votes)

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  • 4 large red potatoes, thinly sliced
  • 3 cups Swiss cheese, shredded
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4.5/5 (22 Votes)

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