Here is a collection of Vegetarian Thanksgiving Menu Ideas to share around the holiday table! Meatless main dishes, vegetable side dishes, festive salads, starchy sides, baked goods, and some incredible Thanksgiving desserts.
Whether you are skipping the turkey entirely or simply want to add more healthy plants to your Thanksgiving dinner table, we have you covered!
Table of Contents
- Vegetarian Thanksgiving Dinners
- Roasted Vegetable Lasagna
- Roasted Butternut Squash (Three Ways!)
- Mushroom Wellington
- Vegetarian Mushroom Walnut Roast
- Butternut Squash Lasagna
- Mushroom Risotto with Frizzled Leeks
- Eggplant Parmesan
- Spinach Lasagna
- Broccoli Manicotti
- Baked Rigatoni with Butternut Squash and Kale
- Butternut Squash Risotto
- Vegan Thanksgiving Salads
- Vegetarian Thanksgiving Salads
- Vegan Thanksgiving Dinners
- Wild Rice Pilaf
- Roasted Spaghetti Squash with Kale and Pecans
- Stuffed Acorn Squash
- Vegan Pot Pie with Roasted Butternut, Lentils and Kale
- Sagey Leek and White Bean Patties
- Vegan Shepherds Pie
- Pumpkin Pasta
- Thanksgiving Soups
- Classic Thanksgiving Side Dishes
- Cornbread Stuffing with Cranberries and Pecans
- Roasted Butternut Squash
- Crispy Mashed Potato Cakes
- Roasted Parsnips
- Glazed Carrots
- Green Beans Almondine
- Garlic Mashed Potatoes
- Butternut Squash Gratin
- Roasted Delicata Squash
- Maple-Roasted Sweet Potatoes
- Wild Mushroom Stuffing
- Mashed Sweet Potatoes with Ginger
- Roasted Carrots with Tahini Sauce
- Parsnip Gratin with Gruyere and Thyme
- Blistered Green Beans with Toasted Walnut Vinaigrette
- Scalloped Potatoes
- Roasted Root Vegetables
- Easy Mushroom Gravy Recipe
- Roasted Brussels Sprouts
- Vegan Green Bean Casserole
- Thanksgiving Breads, Rolls & Biscuits
- Thanksgiving Appetizers
- Thanksgiving Desserts
- Festive Thanksgiving Cocktails
- COMMON QUESTIONS
- Mushroom Wellington | 60-sec Video
- 65 Vegetarian Thanksgiving Dinner Recipes: Mushroom Wellington Recipe
Vegetarian Thanksgiving Dinners
Wondering what vegetarians eat on Thanksgiving besides Turkey? There are so many options! Think seasonal, hearty and cozy! These vegetarian main dishes are satisfying, comforting and full of so much flavor, you won’t even miss the meat! Our favorites include this delicious Butternut Squash Lasagna, our Mushroom Wellington, and our favorite Eggplant Parmesan.
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!
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!
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!
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 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! It has layers of lightly breaded baked eggplant, flavorful marinara sauce, parmesan cheese and melty mozzarella. Robust and flavorful, this classic Italian dish is one your whole family will love.
Spinach Lasagna
This Spinach Lasagna recipe is so cozy and comforting! It’s filled with a savory mixture of spinach and seasonal veggies, layered with noodles and luscious Basil Spinach Sauce. A delicious vegetarian Thanksgiving dinner idea!
Broccoli Manicotti
Need an easy, healthy Thanksgiving dinner recipe? This Broccoli Manicotti recipe fits the bill. Made with no-boil manicotti noodles, it can be assembled ahead! A cozy vegetarian main everyone will fall in love with!
Baked Rigatoni with Butternut Squash and Kale
Thanksgiving dinner doesn’t get any easier than this! This no-boil, Baked Rigatoni with Butternut Squash, fresh kale, and sage can be made in one pan, with just 30 minutes of hands-on time before baking in the oven. A cozy, vegetarian Thanksgiving dinner idea!
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!
Vegan Thanksgiving Salads
A delicious balance to all the cozy comfort food being served on the Thanksgiving table, these festive vegan salads are fresh and light, and many can be made ahead!
Vegetarian Thanksgiving Salads
Vegan Thanksgiving Dinners
These 100% plant-based dinners are hearty enough for the main course and full of satisfying flavors!
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. It is a lovely, colorful vegan main or side dish.
Roasted Spaghetti Squash with Kale and Pecans
Roasted Spaghetti Squash stuffed with Pecans, Kale & Dried Cranberries – a vegan, gluten-free, wholesome meal that is simple to make and perfect for busy weeknights!
Stuffed Acorn Squash
Stuffed Acorn Squash with Italian sausage (or use vegan sausage), kale, apple, parsnips, pecans and sage. Vegan-adaptable and can be made ahead. Perfect for the holiday table or special gatherings.
Vegan Pot Pie with Roasted Butternut, Lentils and Kale
Veggie Pot Pie with roasted butternut squash, lentils, and kale topped with a golden puff pasty crust – a cozy vegan dinner recipe the whole family will enjoy. Allow puff pastry dough to thaw overnight in the fridge.
Sagey Leek and White Bean Patties
Sagey Leek and White Bean Patties are brimming with all the savory holiday flavors! Perfect for making ahead time. Serve them up with mashed potatoes, cranberry sauce and mushroom gravy for a satisfying vegan feast! Gluten-free adaptable.
Vegan Shepherds Pie
The BEST Vegan Shepherds Pie with mushrooms and root vegetables- topped with vegan mashed potatoes. A delicious vegan main dish -perfect for the holidays! Updated 11/2021
Pumpkin Pasta
This creamy Pumpkin Pasta recipe is made with simple ingredients in under 15 minutes. Deceptively vegan, it will soon become your new favorite!
Thanksgiving Soups
These fall inspired soups are so cozy and warming and can easily be made ahead!
Classic Thanksgiving Side Dishes
What Thanksgiving table is complete without our favorite vegetarian Thanksgiving side dishes- mashed potatoes, mushroom gravy, fresh cranberry sauce, cornbread stuffing and, of course, green bean casserole! Plus a few more favorites…
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.
Roasted Butternut Squash
This Roasted Butternut Squash recipe is easy to make and packed with flavor. Learn the best way to cook it and enjoy it as a delicious side dish or nutritious addition to soups, bowls, pasta, and salads.
Crispy Mashed Potato Cakes
Fluffy, light and crispy, these Mashed Potato Cakes are a simple, delicious way to repurpose your leftover mashed potatoes. Fast and easy, made with only 4 simple ingredients!
Roasted Parsnips
Roasted Parsnips are simple to make and packed with nutrients- a warm cozy side dish for weeknight dinners or a festive holiday spread.
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.
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.
Butternut Squash Gratin
Butternut Squash Gratin with Leeks, Sage and Walnuts – a delicious vegetarian side dish, highlighting the best of fall ingredients, 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.
Maple-Roasted Sweet Potatoes
A straightforward recipe for roasted yams with maple and pecans that is easy to make and takes 5 minutes of hands-on time before going into the oven to bake. No marshmallows. 🙂
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.
Roasted Carrots with Tahini Sauce
A quick and easy recipe for Roasted Carrots with cumin and coriander seeds, over a creamy Maple-Tahini Sauce, sprinkled with Pistachios and Dukkha, a tasty vegan side dish that pairs with many things.
Parsnip Gratin with Gruyere and Thyme
Blistered Green Beans with Toasted Walnut Vinaigrette
Blistered Green beans with Toasted Walnut Vinaigrette, a simple, delicious side dish that will enhance almost any meal. Vegan and Gluten-free.
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.
Roasted Root Vegetables
Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition. Leftovers can be tucked in to bowls, salads, egg dishes and wraps.
Easy 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!
Vegan Green Bean Casserole
This healthy Green Bean Casserole is made with fresh green beans, oven-baked crispy shallots, and a creamy vegan mushroom sauce! Easy, healthy and delicious, worthy of the holiday table.
Thanksgiving Breads, Rolls & Biscuits
Feel like baking this Thanksgiving? These savory baked goods are always a hit.
Thanksgiving Appetizers
Whether you are bringing something to a Thanksgiving gathering or hosting one yourself, these festive Thanksgiving appetizers are always the hit of the party!
Thanksgiving Desserts
We know how many of you love sweet treats- here is a selection of our favorite Thanksgiving desserts! The vegan pumpkin pie and the decadent pumpkin cheese cake are both to die for.
Festive Thanksgiving Cocktails
Greet your guests with a seasonal fall-inspired cocktail. Here are a few of our favorites!
COMMON QUESTIONS
On Thanksgiving, vegetarians have a wide array of delicious options to enjoy. While some may choose to have a turkey substitute such as Tofurky or Seitan roast, many prefer to focus on a variety of homemade, whole-food recipes as we feature here.
Store-bought options include “Tofuky” and “Seitan Roast”, and our favorite homemade options include Mushroom Wellington, Stuffed Butternut Squash or Acorn Squash, Mushroom Risotto, Pumpkin pasta, and Vegan Shepherd’s Pie!
Enjoy the vegetarian Thanksgiving food ideas and let us know your favorites below!
xoxo
Mushroom Wellington | 60-sec Video
65 Vegetarian Thanksgiving Dinner Recipes: Mushroom Wellington Recipe
- Prep Time: 45
- Cook Time: 35
- Total Time: 1 hour 20 minutes
- Yield: 12
- Category: main
- Method: baked
- Cuisine: american
- Diet: Vegan
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
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!