Vegetarian Picks - 27 recipes
No meat? No problem. Find satisfying and festive vegetarian and vegan recipes for your Thanksgiving table here!
Top Recipe
Ultimate Vegan Holiday Roast
By blum099
![Ultimate Vegan Holiday Roast](/media/ee/5b/c70998cb9329766fe9b56ae84a092c9a4cfc.jpg/rh/ultimate-vegan-holiday-roast.jpg)
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
We combine three different mushroom preparations with roasted carrots, dehydrated beans, braised cashews, nuts, and...
Top rated Thanksgiving Vegetarian recipes
Vegetarian Quinoa & Squash Casserole
![Vegetarian Quinoa & Squash Casserole](/media/fc/39/ccc4e11e3d281f3f78ab0f3eaf65994d4c6a.jpg/tsp/vegetarian-quinoa-and-squash-casserole.jpg)
By á-81356
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
Classic Vegetarian Bread Stuffing
![Classic Vegetarian Bread Stuffing](/media/76/31/28bb5b214fef7c337517b169add342be8e74.jpg/tsp/classic-vegetarian-bread-stuffing.jpg)
By Michinthekitch
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
Creamy Vegan Butternut Squash Linguine with Fried Sage
![Creamy Vegan Butternut Squash Linguine with Fried Sage](/media/21/53/35d9cf3b6e86ce3aba06b6cbf52fbae8ce07.jpg/tsp/creamy-vegan-butternut-squash-linguine-with-fried-sage.jpg)
By Brandymoe
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
Vegetarian Mushroom Thyme Gravy
![Vegetarian Mushroom Thyme Gravy](/media/72/9c/11757d1e0518b48cefd7826ea0ee23a173e9.jpg/tsp/vegetarian-mushroom-thyme-gravy.jpg)
By á-47524
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
- Salt & pepper
7-Layer Vegetarian Greek Dip
![7-Layer Vegetarian Greek Dip](/media/7f/6b/79825fa15365cda4a7fe383254ee1d14a9ef.jpg/tsp/7-layer-vegetarian-greek-dip.jpg)
By á-174535
Artichokes, cucumber, roasted bell peppers, hummus, pita chips, greek yogurt, and an olive-herb-lemon zest mixture ...
- 1 medium cucumber, peeled and seeded
- Kosher salt to taste
- 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
Vegetarian: Baked Portobello Parmesan
![Vegetarian: Baked Portobello Parmesan](/media/f5/d0/9943dde9d8390980c6c54cf3befc910d1768.jpg/tsp/vegetarian-baked-portobello-parmesan.jpg)
By á-3151
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
- 1 cup commercially prepared light tomato sauce
- nonstick cooking spray
Roasted Mushrooms in a Browned Butter, Garlic & Thyme Sauce
![Roasted Mushrooms in a Browned Butter, Garlic & Thyme Sauce](/media/ce/2e/05e072aa6cf3f31190dbfc6be50736757b1a.jpg/tsp/roasted-mushrooms-in-a-browned-butter-garlic-and-thyme-sauce.jpg)
By margiekyle
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
- Salt and pepper to taste
Olive Bread Stuffing with Fennel
![Olive Bread Stuffing with Fennel](/media/14/a4/6221b3be5852361aa865341d0ac420cc1f7b.jpg/tsp/olive-bread-stuffing-with-fennel.jpg)
By á-10360
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
- 1 cup reduced-sodium chicken broth, or vegetable broth
- 1 tablespoon snipped fresh tarragon
- 1 tablespoon snipped fresh thyme
- 1 tablespoon snipped fresh basil
Tri-Layered Vegetable Kugel
![Tri-Layered Vegetable Kugel](/media/1b/6f/5494ec4f47031104becd2bd49bbcc334280d.jpg/tsp/tri-layered-vegetable-kugel.jpg)
By blum099
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
- 1 teaspoon salt
- 1 pinch pepper
- BOWL 2: WHITE
- 5 medium-sized white-fleshed potatoes, peeled
- 2 eggs
- 3 to 4 tablespoons potato starch
- 2 tablespoons mayonnaise
- 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
- 4 large onions, diced
- 3 tablespoons olive oil
Wild Rice & Porcini Mushroom Dressing
![Wild Rice & Porcini Mushroom Dressing](/media/67/22/628856c4d31b24c5eec9fdeafd8af00971b5.jpg/tsp/wild-rice-and-porcini-mushroom-dressing.jpg)
By á-160091
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
- 3 cups wild rice, rinsed and drained
- 3 tablespoons dry sherry, optional
- Salt
Easy Vegetable Stuffing
![Easy Vegetable Stuffing](/media/13/a1/c824c3ddefaa220010d55d229d3d0b35222d.jpg/tsp/easy-vegetable-stuffing.jpg)
By carvalhohm
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
Herbed Quinoa & Red Rice Stuffing with Kale & Pine Nuts
![Herbed Quinoa & Red Rice Stuffing with Kale & Pine Nuts](/media/c4/a3/50e8835b26078aea902ce650cf7107333b9e.jpg/tsp/herbed-quinoa-and-red-rice-stuffing-with-kale-and-pine-nuts.jpg)
By á-10847
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)
Pea Pesto
![Pea Pesto](/media/6b/b9/e5ff84934e3d534594bed56831ad8b4183a7.jpg/tsp/pea-pesto.jpg)
By GuidingVegan
Yum! Pesto made with peas, basil, garlic, walnuts and lemon juice
- 1 container basil
- 1 bunch parsley (small amount reserved to sprinkle on pasta)
- 1 bag petite green peas
- 4 cloves garlic
- 1/3 cup walnuts
- 1/3 cup vegan parm
- 1 lemon zest and juice
- Salt to taste
- Water to desired consistency
- Sundried tomatoes
- Spinach
Swiss Potatoes
![Swiss Potatoes](/media/32/2f/4a9c5bca1a398d4382a39aa765055b0b119e.jpg/tsp/swiss-potatoes.jpg)
By MJH
These Swiss potatoes are so easy, but packed with cheesy flavor and sure to satisfy the whole family
- 4 large red potatoes, thinly sliced
- 3 cups Swiss cheese, shredded
- 4 tablespoons butter, divided
- 1 cup chicken broth
- salt and pepper, to taste
Thanksgiving Vegetarian recipe collections
More Thanksgiving Vegetarian recipes
-
Goat Cheese, Cranberry & Walnut...
- 24 walnut halves (about 3/4 cup)
- 4 teaspoons olive oil
- 1/8 teaspoon ground cinnamon
- Coarse salt and ground pepper
- 24 thin slices whole-wheat baguette, from 1/2 baguette
- 8 ounces fresh goat cheese
- 1/2 cup dried cranberries
- 1 teaspoon fresh thyme, choped, plus whole leaves for garnish
-
Mushroom Quinoa Stuffing (Vegan...
- 1 cup uncooked quinoa, rinsed if not the pre-rinsed type
- 1 tablespoons olive oil, divided
- 2 cups low sodium vegetable broth
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 10 ounces sliced button mushrooms
- Fresh ground black pepper, to taste
-
Mock Apple Pie (no apples)
- CRUMB TOPPING:
- 1 1/4 cups sugar
- 2 teaspoons cream of tartar
- 1 3/4 cups water
- 2 tablespoons fresh lemon juice (I used 1/2 teaspoon more)
- 2 1/2 cups roughly broken Ritz crackers (I used R.F.)
- 1 (9-inch) pastry pie crust, unbaked (I used frozen)
- 1 tablespoon salted butter
- 1/2 teaspoon apple pie spice, divided
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- Pinch of salt
- 1/8 to 1/4 teaspoon apple pie spice
- 3 tablespoons unsalted butter, melted
-
Crispy Sea Salt & Vinegar...
- 1 large head cauliflower, outer leaves removed
- 1/2 cup oat flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 cup + 1 tablespoon apple cider vinegar, divided
-
Vegan Tofu Turkey (Tofurkey)
- TOFU TURKEY:
- 5 (14 ounce) tubs extra-firm tofu
- 2 teaspoon ground dried thyme
- 2 teaspoons rubbed sage
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon orange zest (optional)
- Salt and pepper to taste ( if you want to use vegan bouillon powder, skip the salt)
- MARINADE:
- 1/4 -1/2 cups low sodium tamari or gluten free soy sauce
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1/2 teaspoon sesame oil
- For the stuffing - approximate measurements, use as per taste ( original recipe in VT 35th anniversary issue, Or use your own stuffing of choice)
- 4 About 4 cups of gluten free bread cubes ( or use oatmeal or whole wheat bread cubes)
- 1/2 cup almonds, coarsely chopped and toasted
- 1 small-medium red onion
- 1 celery stick
- 1 apple, peeled and diced ( i kept the peel)
- 1/2 tablespoon fresh sage, cut into thin strips
- 1/2 tablespoon chopped cilantro or parsley
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground peppercorns
- 1/4 teaspoon ground nutmeg
- 1/2 tablespoon maple syrup
- 1/2 tablespoon balsamic vinegar
- 1/4 cups dried cherries
- 1/2 cup no-salt vegetable broth or water
-
Quinoa, Zucchini, & Leek Curried...
- 1 leek, thinly sliced
- 2 tablespoons extra virgin olive oil, divided
- 1/2 cup of quinoa
- 1 cup of water
- 1/8 teaspoon salt, plus more to taste
- 1 clove of garlic
- 2 medium-sized zucchini, sliced
- 2 eggs, slightly beaten
- 1 cup mayonnaise
- 1 teaspoon curry powder
- freshly ground black pepper to taste
-
Vegan Stuffing
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cups celery, chopped
- 1 cup carrots, shredded
- 1 1/2 cup baby portobello mushrooms, sliced
- 1/4 cup pine nuts
- 2 tablespoons dried parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 pound bag Pepperidge Farms stuffing cubes (without seasoning)
- 2 cups vegetable broth
-
Vegan Passover Kugel
- 1 medium-sized yellow squash
- 2 medium-sized carrots
- 1 medium-sized russet potato
- 1 medium-sized sweet potato
- 1 small onion
- 3 garlic cloves
- 1/4 cup ground flax
- 3/4 cup water mixture
- pinch of sugar
- 3 tablespoons matzo meal
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon dried basil
- salt and pepper to taste
- 4 tablespoons oil, plus more for greasing the casserole dish
-
Olallieberry Apple Crisp
- TOPPING:
- FILLING
- 5 cups peeled, sliced apples
- 5 cups olallieberries
- 1/2 cup sugar
- 1/4 cup instant tapioca
- 1 ⁄2 cup orange juice concentrate
- 1 teaspoon cinnamon
- 3/4 cup vegan melted butter
- 2 cups oats
- 1 cup flour
- 1 cup brown sugar
-
Currant & Walnut Stuffing
- 12 slices sourdough bread, cut into 1/2" cubes
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 4 teaspoon extra virgin olive oil
- 1 celery stalk, chopped
- 1 pound shiitake mushrooms, chopped
- 1 1/2 cup currants
- 1 teaspoon fresh sage chopped
- 1 teaspoon fresh rosemary, stemmed and chopped
- 1 teaspoon fresh oregano, stemmed and chopped
- 1 cup walnuts, toasted and chopped
- 2 ounces Egg Starts
- 6 ounces organic egg whites
- Salt and freshly ground pepper, to taste
- 1 1/2 cup vegetable stock
-
Stuffing with Ritz Crackers,...
- 1 cup coarsely chopped mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup butter or margarine, 1/2 stick
- 1 (1-pound) package RITZ crackers, coarsely crushed, about 7 cups crumbs
- 2 Granny Smith apples, unpeeled, cored and large diced
- 1 cup walnuts, coarsely chopped
- 1 tablespoons chopped, minced rosemary
- 1/4 cup chopped fresh parsley
- 1 tablespoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 1 (14.5-ounce) can chicken broth
- 2 eggs, beaten
-
Passover Matzo Farfel Stuffing
- 1 pound box matzo farfel
- 6 eggs
- 1 pound fresh mushrooms, sliced
- 6 sticks celery, diced
- 3 large onions, diced
- 2 cans clear chicken soup, or vegetable broth
- Salt, pepper and garlic powder to taste
- Vegetable oil for sauteing
Any burning questions? Our chefs answer!