These vegetarian Thanksgiving recipes include appetizers, side dishes, salads, soups, rolls, main dishes, desserts, and cocktails! Here you’ll find everything for an indulgent, satisfying, flavorful meatless holiday!
“What do vegetarians eat on Thanksgiving?” … it’s the question vegetarians (or vegans) get over and over once the holidays roll around. Let’s all be honest: it’s not really about the turkey anyway. It’s about flavorful, hearty sides, dinner rolls, and indulgent desserts.
Even more so, it’s really all about gathering with friends and family around the table and enjoying a homecooked meal with lots of laughter, lingering around after the plates have been cleared, anticipating dessert. It’s simply the best, and these recipes will help make the experience elegant, delicious, and satisfying!
Here you’ll find a collection of over 50 meatless recipes that are flavorful, filling, and will be loved by everyone around the table! They are all vegetarian, and many are vegan recipes, or easily adapted to be vegan, dairy-free, or gluten-free. Whether you’re vegetarian, flexitarian, or a meat-eater, these recipes will find a favorite place on your holiday table.
This collection is full of easy recipes that are loaded with flavor, texture, and are approachable enough for even the busiest of Thanksgiving kitchens. Dig in, and enjoy!
Table of Contents
- Appetizer Recipes
- Salad Recipes
- Soup Recipes
- Main Dish Recipes
- Side Dish Recipes
- Bread and Roll Recipes
- Dessert Recipes
- Cocktail Recipes
Main Dish Recipes
Side Dish Recipes
Bread and Roll Recipes
50 Vegetarian Thanksgiving Recipes: Butternut Squash and Pear Crostini
- 2 cups butternut squash small dice
- Olive oil to drizzle
- 3-4 garlic cloves
- 1 baguette sliced
- 6 – 8 oz. white cheddar cheese sliced
- 1/4 cup parmesan cheese freshly shredded
- 1 1/2 teaspoons fresh thyme chopped
- Pinch nutmeg
- 1/2 teaspoon fine salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 1-2 Bartlett pears sliced
- Pre-heat oven to 425°F. On a large baking sheet, toss butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 30-35 minutes, flipping halfway through cook time.
- Once the butternut squash is cooked, lower oven temperature to 375°. Lay baguette sliced in a single layer on a baking sheet. Drizzle with olive oil lightly on each side, salt, and pepper (I usually drizzle on one side, turn it over, and "push" the baguette slice around the olive oil to cover, then repeat with the other side). You don't want the slices drenched in olive oil. Cook the baguette for 5-6 minutes.
- Flip the baguette slices on the baking sheet, and place the slices of white cheddar cheese on each crostini. Return them to the oven to cook for an additional 4-5 minutes until cheese is melted.
- Meanwhile, use an immersion blender to blend together roasted butternut squash, parmesan cheese, thyme, nutmeg, salt, and pepper.
- Spread the butternut squash mixture across the cheese on the crostini. Top the squash mixture with slices of fresh pear. Garnish each crostini with additional thyme and black pepper as desired.
- Crispy Sage: these are also excellent with crispy sage on top! To make: melt 1 Tablespoon butter in a small skillet over medium heat. Once melted, add sage leaves and cook for 30 seconds to 1 minute until crispy.