Menu Enter a recipe name, ingredient, keyword...

Vegetarian Picks - 27 recipes

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

Google Ads

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...

Top rated Thanksgiving Vegetarian recipes

By

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
3.9/5 (8 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)

By

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
4.3/5 (15 Votes)

By

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
4.6/5 (10 Votes)

By

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
4.5/5 (138 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
  • 1 cup commercially prepared light tomato sauce
  • nonstick cooking spray
4.5/5 (59 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
  • Salt and pepper to taste
4.4/5 (53 Votes)

By

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
4.6/5 (25 Votes)

By

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
4.2/5 (13 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
  • 3 cups wild rice, rinsed and drained
  • 3 tablespoons dry sherry, optional
  • Salt
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)

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)
4.7/5 (11 Votes)

By

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
4.8/5 (5 Votes)

By

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
4.5/5 (24 Votes)

More Thanksgiving Vegetarian recipes

Any burning questions? Our chefs answer!

Passover Matzo Farfel Stuffing Ultimate Vegan Holiday Roast