20+ Vegetarian Thanksgiving Recipes
Acorn Squash with Wild Rice Stuffing
This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate.
Roasted Squash Stuffed with Corn Bread Dressing
Thanksgiving just wouldn’t be the same without a side of squash or dressing, now would it? This holiday staple hybrid simplifies the menu without the expense of losing the beloved fall feast favorites. Prep-ahead tip: You can save time and stress in the kitchen by making the Maple Corn Bread and roasting the squash (refrigerate up to 2 days) in advance. Which means all you'll have to do on Thanksgiving Day is assemble and bake.
Mini Mushroom-and-Goat Cheese Pot Pies
Instant Pot Butternut Squash Soup with Chorizo
For an easy and elegant fall entertaining dish you can make in your Instant Pot, look no further than our savory butternut squash soup. This Instant Pot butternut squash soup is a perfect recipe for effortless autumnal vibes. Featuring chorizo sausage and spices like cumin and chili powder, matched with butternut squash’s inherent sweetness, this Instant Pot soup exudes seasonal warmth
Acorn Squash with Sage-Cranberry Rice Stuffing
With this recipe, you’re basically treating the slow cooker like a small steam oven. The ice slows down the cooking so the squash doesn’t overcook. The technique works beautifully to yield buttery-soft squash and to meld the flavors in the stuffing. It’s a vegetarian—vegan, actually—dish that’s easy and satisfying.
Gnocchi with Browned Butter
Bastianich loves fresh sage with buttery gnocchi.
Winter Vegetables and Gnocchi
Pillowy store-bought potato gnocchi are a great stand-in for dumplings in this easy and comforting dish. Buy precut butternut squash to save time, but slice any larger pieces of squash in half to ensure that it cooks evenly.
Hasselback Sweet Potato Casserole
Are you ready for Thanksgiving? Not without a sweet potato casserole. Here’s a fun twist on the traditional sweet potato casserole. These thinly sliced potatoes bake in a creamy brown sugar sauce to until tender on the inside and crispy around the edges. For the most even results, choose fat, round sweet potatoes that weigh six to seven ounces each. You can prepare this casserole the day before Thanksgiving.
Gingered Sweet Potato Soup with Marshmallow and Peanut Topper
Enjoy the taste of sweet potato casserole in soup form by topping pureed sweet potatoes with unsalted peanuts and mini marshmallows.
Roasted Pumpkin-and-Baby Kale Salad
Pumpkin-and-Winter Squash Gratin
Pumpkin Ravioli with Sage Brown Butter
When it comes to meat sauces, Bolognese is the heavyweight champion of the pasta world, clocking in at over 800 calories with almost 1,800mg sodium. The traditional dish has a rich cast of characters—up to three kinds of meat, cream, cheese, pasta—and packs half a day’s worth of sat fat into just one serving. Here, tempeh and two types of mushrooms mimic the texture of ground meat while adding plenty of savory depth. By upping the veggies and nixing the cream, we leave plenty of room for the good stuff—Parmigiano-Reggiano cheese. Simmering the cheese rind with the sauce infuses the sauce with full-bodied flavor and salty tang. Our version delivers classic satisfaction for less than half the calories and 1,300mg less sodium than the standard.
"Meaty" Vegetarian Chili
This is an all-time favorite for a chilly night. The classic meaty beef chili gets a modern makeover with the combination of three hearty beans and vegetarian ground “beef.” Make this dish in bulk and freeze the leftovers for a lazy dinner down the road. Feel free to change up the vegetables in any way you’d like; butternut squash or zucchini are always delicious additions. A recipe so good, even carnivores will be asking for seconds.
Instant Pot Vegan Mushroom Risotto
Looking for a vegan dish that doesn’t taste like it’s missing anything? We’ve got it right here. This Instant Pot vegan risotto is creamy and perfectly cooked with a slight “bite” to it. The lemon is subtle yet bright, and the mushrooms and stock add a great savory flavor. There’s no reason to stand over a pot to make risotto—this is the best way to cook risotto now, and one of the best ways to use an Instant Pot. We used Imagine Vegan Chicken Broth, which resembled chicken broth more than vegetable broth and is ready available at Whole Foods and other health food stores.
Instant Pot Vegan Baked Ziti
This easy “baked” ziti meal will appeal to vegans and meat eaters alike. The flavors are all well combined, and the dish is comforting and hearty. The mushrooms and eggplant add meatiness and texture, while the pasta starch creates a creaminess that recreates what you’d find in a pasta with cheese. In other words, this is perfect without meat or cheese. To prevent burning in the Instant Pot, keep the tomato products as close to the top as possible, especially when you’re using a large quality like this recipe calls for.
Southwestern-Style Stuffed Sweet Potatoes
Piled high with fresh and spicy toppings, these supper-worthy spuds make a satisfying meatless main dish. Quinoa and black beans join forces to keep you full with fiber and protein; the quick sheet pan–roasted salsa steals the show with its balance of fresh and charred flavors. If you can’t find Cotija cheese at your market, crumbly queso fresco or goat cheese would make delicious substitutes.
Stuffed Eggplant Parmesan
Our Test Kitchen made eggplant Parmesan easier (and healthier!) without sacrificing any of the comforting flavor of the original home-cooked dish.
Curried Squash and Apple Soup
This make-ahead recipe keeps in the refrigerator for up to four days and up to two months in the freezer. For a main dish option, add cooked, diced chicken or turkey breast to the pot in the last 20 minutes of cooking. Serve garnished with a dollop of sour cream and chopped cilantro.
Easy Butternut Squash Casserole
This delightful twist on sweet potato casserole is sweet, warm, and comforting. If you're short on time, use Whole Foods' canned butternut squash purée instead of roasting your own. Marshmallows are optional, but recommended.
Spiralized Squash and Caramelized Onion Galette
This savory summer galette is a most delicious way to showcase your bounty of peak season zucchini and yellow squash. Spiralizing summer squash for the filling gives this rustic tart a super fun look—it’s sure to be a stand out addition to any potluck or cookout spread. Accented with savory-sweet caramelized onions and cherry tomatoes, this “zoodle” filled galette is like a slightly more elegant, veggie-forward take on “spaghetti pie.” One spiralizer pro-tip for keeping excess moisture to a minimum: Once you’ve spiralized the zucchini and yellow squash, place the strands into a clean kitchen towel and give it a good squeeze, and then dump them into a colander placed over a large bowl while you prep the rest of your ingredients.