Planning a vegetarian Thanksgiving menu? These Vegetarian Thanksgiving Recipes are full of cozy, fall flavor. From showstopping vegetarian main dishes and comforting Thanksgiving sides to festive salads, appetizers, and desserts, you’ll find everything you need to create a vegetarian holiday feast.
Thanksgiving has always been one of my favorite holidays to cook for. I love a table full of colorful, veggie-forward dishes-roasted winter squash, savory mushroom stuffing, creamy garlic mashed potatoes, vibrant fall salads, and something cozy bubbling away in the oven. To me, these vegetarian dishes are the best part of a Thanksgiving meal!
Here are a few ideas to get you started… along with some tips from my catering days to help make your day less stressful. Wishing you all the best this holiday season. 🥂
How to Plan a Vegetarian Thanksgiving Menu
Planning a vegetarian Thanksgiving dinner is easier than you might think! I like to start with one beautiful main dish, add a few comforting classics, and round out the table with something fresh and colorful. For a balanced holiday menu, choose:
One main dish: Mushroom Wellington, Eggplant Parmesan or Butternut Squash Lasagna (my favorite).
Two or three classic sides: Garlic Mashed Potatoes, Mushroom Gravy, Cornbread Stuffing, or Green Bean Casserole.
One or two seasonal vegetables: Braised leeks, Glazed Carrots, or roasted Brussels sprouts.
One big fresh salad: A bright, crunchy fall salad to balance the richer dishes. I love our pear salad, so festive!
Something sweet: Finish with your favorite Thanksgiving pie or fall dessert. I love our apple pie and our pumpkin cheesecake- a decadent, once-a-year treat.
My best tip: Delegate, and choose recipes you can prepare (or at least assemble) ahead of time for a low-stress Thanksgiving. 🥂
Table of Contents
- How to Plan a Vegetarian Thanksgiving Menu
- Vegetarian Thanksgiving Main Dishes
- Classic Vegetarian Thanksgiving Side Dishes
- Fresh Thanksgiving Salads
- thanksgiving soups
- Thanksgiving Breads, Rolls & Biscuits
- Vegetarian Thanksgiving Appetizers
- Thanksgiving Desserts
- Mushroom Wellington Video
- 65+ Vegetarian Thanksgiving Recipes & Menu Ideas
- Vegetarian Thanksgiving FAQs
Vegetarian Thanksgiving Main Dishes
Who needs turkey when there are so many delicious vegetarian Thanksgiving main dishes? From our savory Mushroom Wellington and hearty Eggplant Parmesan to cozy Butternut Squash Lasagna, these satisfying, seasonal recipes are worthy of the center of your holiday table.
Butternut Squash Lasagna
This Butternut Squash Lasagna recipe is my personal favorite vegetarian Thanksgiving dinner recipe! It’s so cozy and heartwarming, made with layers of no-boil lasagna noodles, creamy roasted butternut squash sauce, mushrooms, spinach, ricotta, and sage.
Mushroom Wellington
This Mushroom Wellington recipe is a beautiful, easy vegetarian main dish that can be made ahead, perfect for your Thanksgiving table! It’s also vegan-adaptable!
Cozy Baked Beans with Butternut Sauce
A fall-inspired recipe for baked beans with creamy butternut sauce, kale, basil, and burrata cheese. A cozy vegetarian meal perfect for fall!
Vegetarian Mushroom Walnut Roast
Instead of buying a “tofurky” or a seitan roast, consider making this homemade Vegetarian Roast- it’s easier than you think! Made with mushrooms, walnuts and sage, it’s a savory, hearty vegetarian main dish, perfect for Thanksgiving dinner!
Stuffed Shells with Mushrooms, Spinach & Ricotta
Cozy, satisfying, and bursting with Mediterranean flavor, these Stuffed Shells are filled with ricotta, mushrooms, spinach, and fresh herbs, baked in a rich marinara sauce until bubbly and golden.
Roasted Vegetable Lasagna
This homemade vegetarian lasagna is layered with savory roasted vegetables, marinara sauce, ricotta, and goat cheese- a cozy vegetarian dinner perfect for feeding a crowd.
Roasted Butternut Squash (Three Ways!)
We love stuffing roasted Butternut squash with all the things! Here are three versions that are perfect for the Thanksgiving dinner table! Cozy, comforting and hearty!
Vegan Shepherd’s Pie
This vegetarian shepherd’s pie recipe is so cozy and comforting! Savory mushrooms, root vegetables, and white beans are bathed a flavorful gravy, and topped with creamy, pillowy mashed potatoes, and baked until golden. Vegan-adaptable. Video.
Mushroom Risotto with Frizzled Leeks
This Mushroom Risotto is delicious any time of year, but we love it as part of our Thanksgiving feast. Loaded up with fall mushrooms, rosemary, garlic and frizzled leeks- its a satisfying, elegant vegetarian dinner, perfect for Thanksgiving.
Eggplant Parmesan
This Eggplant Parmesan recipe is so cozy and comforting! A delicious Thanksgiving main course that even meat-eaters will appreciate.
Lentil Pot Pie with Butternut Squash
This savory pot pie recipe is filled with savory lentils, roasted butternut squash and kale, topped with golden puff pastry.
Sagey Leek and White Bean Patties
Sagey Leek and White Bean Patties are brimming with savory Thanksgiving flavors! Perfect for making ahead of time!
Butternut Squash Risotto
This Butternut Squash Risotto recipe is wonderfully creamy and comforting. Savory leeks, fresh sage, and maple pecans infuse it with delicious fall flavor. I could eat this any day of the week, but it’s special enough for the Thanksgiving table!
Classic Vegetarian Thanksgiving Side Dishes
For many of us 🙋🏼♀️, the side dishes are the best part of Thanksgiving! Think creamy mashed potatoes, savory mushroom gravy, cornbread stuffing, green bean casserole, and beautifully roasted fall vegetables. These comforting vegetarian Thanksgiving sides are guaranteed to make the table feel abundant.
Braised Leeks
These tender braised leeks are a delicious, easy, flavorful vegetable side that just melts in your mouth. Made with simple ingredients, they are vegan and gluten-free.
Fresh Green Bean Casserole
A delicious Green Bean Casserole, made from scratch with wholesome ingredients. Rich, savory, and full of flavor!
Garlic Mashed Potatoes
These creamiest Garlic Mashed Potatoes are simply heavenly! Make them in 30 minutes; this will quickly become your new favorite. Perfect for holidays or weeknights.
Cornbread Stuffing with Cranberries and Pecans
Cornbread Stuffing with Fennel Bulb, Dried Cranberries, and Toasted Pecans is richly flavored and soul-comforting. The perfect addition to your holiday table. This recipe can easily be made a day ahead of baking! Vegetarian and gluten-free adaptable.
Vegan Sweet Potato Casserole
A vegan sweet potato casserole that is rich in flavor and easy to make! A delicious side dish perfect for the Thanksgiving table, or any time of year!
Wild Rice Pilaf
This Wild Rice Pilaf recipe is hearty, textural and savory. Nutty wild rice is paired with mushrooms, pecans, leeks, Brussels sprouts, and craisins. A lovely colorful side dish that is vegan and gluten-free.
Glazed Carrots
This simple Glazed Carrots recipe is a delightful addition to any meal, tender and succulent with just the right balance of sweet and tangy. Special enough for the holiday table and easy enough for weeknight dinners. Vegan-adaptable.
Green Beans Almondine
This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
Butternut Squash Gratin
Butternut Squash Gratin with Leeks, Sage, and Walnuts – a delicious vegetarian side dish that highlights the best of fall ingredients and is worthy of the holiday table! Vegan-adaptable!
Roasted Delicata Squash
Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.
Wild Mushroom Stuffing
Wild Mushroom Stuffing with fennel and leeks – a tasty vegetarian Thanksgiving Side Dish that is full of depth and flavor flavors. Vegan adaptable! Updated 11/2022
Mashed Sweet Potatoes with Ginger
A quick and healthy recipe for Mashed Sweet Potatoes with Ginger – a flavorful vegan side dish that pairs well with fish, chicken or vegan mains. Silky and luscious, these flavorful sweet potatoes can be made in under 30 minutes! Top with maple pecans for a little crunch.
Parsnip Gratin with Gruyere and Thyme
Scalloped Potatoes
These easy Scalloped Potatoes are made with simple ingredients and just 25 minutes of hands-on time, before baking in the oven. Tender and creamy with a golden crispy top, they are perfect for weeknights or the holiday table.
Mushroom Gravy Recipe
Truly the best mushroom gravy recipe! It’s super easy, vegan-adaptable, and full of flavor, depth, and complexity with the addition of miso paste! Use this on mashed potatoes, our Thanksgiving roast, or stuffing!
Roasted Brussels Sprouts
A simple recipe for Roasted Brussels Sprouts with garlic and balsamic- tender, caramelized and full of toasty deep flavor. An easy vegan side dish ready in 30 minutes!
Sweet Potato Casserole with Pecans
Our lightened-up version of Sweet Potato Casserole is creamy, perfectly spiced and just sweet enough with a crunchy pecan and sage crust.
Fresh Cranberry Sauce
Orange Maple Cranberry Sauce with fresh apple is a bright and healthy addition to your holiday feast! Easy, fast, and can be made ahead. Maple-sweetened and free of refined sugar, vegan and gluten-free!
Fresh Thanksgiving Salads
Every Thanksgiving table needs something fresh and vibrant to balance all that cozy comfort food! These festive fall salads bring color, crunch, and brightness to the holiday meal. Many can be made ahead, making entertaining a little easier.
Waldorf Salad
An updated, lively version of the classic Waldorf Salad recipe combining the crisp sweetness of apples and grapes with the crunch of celery and walnuts, all tossed in a creamy yogurt dressing.
Cozy Fall Butternut Squash Salad
This Roasted Butternut Squash Salad is a cozy fall favorite that's as nourishing as it is delicious. Made with tender roasted butternut squash, hearty kale, toasted nuts, and a maple-sage dressing, it's the perfect balance of sweet and savory. - It's vibrant, wholesome, and guaranteed to impress.
Endive Apple Salad
This endive salad recipe is crunchy, punchy and flavorful! Paired with apples and toasted walnuts in a light and creamy blue cheese dressing, it’s perfect for holiday gatherings or weeknight dinners.
White Cheddar Apple Salad
This apple salad recipe is delicious and refreshing! Fresh, peppery greens, crisp apples, and sharp white cheddar cheese, spiced walnuts tossed in a bright, vibrant citrus dressing.
Farro Salad with Kale, Pomegranate Seeds and Almonds
My chef’s perfected farro salad recipe with kale, pomegranate seeds & almonds is festive and delicious! Great for fall, or the holiday table!
Roasted Pumpkin Salad with Kale and Pecans
This roasted Pumpkin Salad with kale, apples, and black rice is topped with maple-glazed pecans, dried cranberries, and a scrumptious fall-inspired vinaigrette. Vegan and Gluten-free!
Pear Salad with Vanilla Fig Dressing
This Pear Salad is the perfect side for a fall gathering or the holiday table. Juicy ripe pears, arugula, spiced nuts, pomegranate seeds, dried currants and gorgonzola are all tossed in a flavorful Vanilla Fig Dressing to create the most delicious balance of flavors.
thanksgiving soups
Start your Thanksgiving feast with a cozy bowl of seasonal soup! From velvety Butternut Squash Soup and earthy Creamy Mushroom Soup to elegant Parsnip Soup with toasted hazelnuts, these festive vegetarian soups are full of fall flavor. Serve in small bowls as a beautiful first course. Many can be made ahead, making holiday entertaining a little easier.
Roasted Butternut Squash Soup
Cozy up with a bowl of creamy Roasted Butternut Squash Soup with crispy sage, coconut milk, and pumpkin seed brittle. Vegan and delicious!
Creamy Mushroom Soup
This Mushroom Soup recipe is so creamy and delicious! Earthy mushrooms, garlic and rosemary give this such a satisfying depth of flavor. It’s an easy recipe that comes together in 30 minutes. Includes a video.
Creamy Parsnip Soup
This Creamy Parsnip Soup is silky, cozy, and full of delicate winter flavors! Sweet, earthy parsnips are blended with apple, thyme, and fragrant cardamom, then topped with crunchy toasted hazelnuts.
Creamy Celeriac Soup
This Creamy Celeriac Soup is silky, savory, and surprisingly rich without cream! Made with celery root, fennel, garlic, and thyme, this comforting winter soup is ready in about 40 minutes. Finish with vibrant parsley oil for a fresh, flavorful touch. Vegan-adaptable!
Pumpkin Soup
This creamy Pumpkin Soup recipe is so comforting! Seasoned with Garam Masala, coconut milk and Indian spices, it’s warming and cozy. Vegan, with a video!
Thanksgiving Breads, Rolls & Biscuits
Because no Thanksgiving feast is complete without something warm and freshly baked! These homemade breads, rolls, and biscuits are perfect for passing around the table and soaking up every last bit of gravy. I personally always make popovers, my husband’s family tradition.
Vegetarian Thanksgiving Appetizers
Give everyone something delicious to nibble on while Thanksgiving dinner comes together! These festive vegetarian appetizers are perfect for welcoming guests, sharing with friends, or bringing to a holiday gathering.
Thanksgiving Desserts
Save room for something sweet! From classic holiday pies to decadent pumpkin cheesecake, these festive Thanksgiving desserts are the perfect way to end the feast. You’ll find plenty of options for both traditional and plant-based celebrations.
Enjoy the vegetarian Thanksgiving food ideas and let us know your favorites below! xoxo Sylvia
Mushroom Wellington Video
65+ Vegetarian Thanksgiving Recipes & Menu Ideas
- Prep Time: 45
- Cook Time: 35
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: fall salad, fall soup, Main, Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegan, Vegetarian
Description
Here’s a collection of our favorite vegan and vegetarian Thanksgiving menu ideas. From vegetarian mains, to appetizers to dessert and everything in between, we hope you find some inspiration here! Mushroom Wellington:
Ingredients
- 1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp)
- —
- 2 tablespoons olive oil (or butter)
- 2 pounds mushrooms, sliced, stems OK (except Shiitake stems)
- 1 large onion, diced
- 4–6 fat garlic cloves, rough chopped
- 1 tablespoon chopped fresh rosemary (or sage, or thyme)
- 1 teaspoon kosher salt
- 1/4 cup sherry wine ( not sherry vinegar) marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.
- 1 teaspoon balsamic vinegar
- 1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)
- 1/2 teaspoon pepper
- 2 teaspoons truffle oil ( optional)
- OPTIONS -if you want to add cheese, add 1/2 – 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta!
- “Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry. If not worried about it being vegan, whisk an egg with a tablespoon of water.
Instructions
- Make sure your puff pastry is thawed before you start -cold, but thawed. (Note if it is too warm, it may fall apart, if too cold, it will be too stiff to roll.)
- Preheat oven to 400F
- MAKE THE FILLING: Heat oil in an extra-large skillet or dutch oven, over medium-high heat. Add mushrooms, onions, garlic, salt and rosemary and saute, stirring often, until mushrooms release all their liquid. Turn heat down to medium, and continue sauteing until all the liquid has evaporated, be patient, this will take a little time! Once the mushrooms are relatively dry in the pan, splash with the sherry wine and balsamic vinegar and again, sauté on medium heat until all the liquid has cooked off. This is important- you absolutely do not want a watery filling ( it will turn into a mess!). Add the toasted chopped pecans, pepper, truffle oil. Taste, adjust salt to your liking. At this point, you could fold in some cheese if you like.
- Let the filling cool 15-20 minutes (you could make the filling a day ahead and refrigerate).
- Fill 2 Puff Pastries: Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable). Place half the filling in a mound along the center (see photo) and working quickly, roll the pastry up, and over, seam side down. Fill and roll the second sheet.
- Brush with the egg or eggless wash.
- Score the pastry using a razor blade or sharp knife with your choice of design – cross-hatch, herringbone, leafy vine or just simple diagonal slits.
- Bake: Place the sheet pan on the middle rack in the oven for 35 minutes, checking at 2o mins, and rotating pan for even browning if necessary. Let the pastry bake until it is a really deep golden color – to ensure it’s done and flaky all the way through. You may need to add 5 more minutes depending on your oven. Convection will help if you have this setting (use it for the last 5-10 minutes) Please, let’s not have any pale pastries!!! Nice and golden!
- Cool for 5-10 minutes before cutting and serving. Garnish with Rosemary Sprigs. It’s OK to serve at room temp, but warm is best.
- See notes for making ahead!
Notes
Go to full recipe for notes
Nutrition
- Serving Size: 1/5 of one roll
- Calories: 390
- Sugar: 1.7 g
- Sodium: 125.4 mg
- Fat: 30.1 g
- Saturated Fat: 3.8 g
- Carbohydrates: 26.2 g
- Fiber: 2.1 g
- Protein: 4.9 g
- Cholesterol: 0 mg
Vegetarian Thanksgiving FAQs
Vegetarians can enjoy everything from Mushroom Wellington, stuffed squash, and savory vegetable roasts to traditional Thanksgiving sides like mashed potatoes, stuffing, green bean casserole, and roasted vegetables. Many classic Thanksgiving dishes are naturally vegetarian or can easily be adapted.
For a beautiful vegetarian Thanksgiving centerpiece, try our Mushroom Wellington, Vegetarian Mushroom Walnut Roast, Stuffed Butternut Squash, or Butternut Squash Lasagna. Vegan Shepherd’s Pie and Vegetable Pot Pie are also delicious alternatives.
Many Thanksgiving recipes can be prepared in advance, including Mushroom Wellington, lasagna, stuffing, cranberry sauce, soups, and desserts. Some dishes can be fully cooked and reheated, while others are best assembled ahead and baked just before serving.
This is an amazing recipe. The flaky crust, creamy filling and flavorful mushrooms is one of our favorites. This Mushroom Wellington recipe out does any meat dish!
Awesome to hear Colleen!
I totally appreciate all of your recipes, especially the the vegan and vegetarian. I eat your recipes almost weekly and there has not been one that I don’t care for in fact they’re all on my best list!
Thank you for the hard work you do
Really nice to hear this Dawn!
Your Photos are the most beautiful of all on the internet 🥰
Aww, thanks Kitty. We love doing it!
Thanks for such a unique compilation of thanksgiving recipes! My family will be happy this year.
Yay, glad you were inspired!
I love your recipes! I’m not vegetarian but like many families with younger adult children, I’m thinking up dishes for them while Dad and I eat Thanksgiving turkey!
Perfect Sonia- everyone’s happy!
Hi Sylvia, I am making this for a holiday party tomorrow – based on a test I did with a friend I am going to use half pecorino (for tang) and half gruyere (for gooey) – I also want to add arugula … question how much baby arugula? and can I just fold the fresh arugula into the mushroom mix at the end and let it wilt that way? Thanks so much – very excited to share this dish!
Which recipe are you referring to Michelle?
So sorry, thought I was in the right comment area! The Mushroom Wellington
Yes, both cheeses work great here, and just fold in the arugula- I would chop it up a bit first though.
Everything we made turned out perfectly. Thanks for so many delicious recipes.
Thanks so much Craig- glad these worked out for you!