10 Best Vegetarian Thanksgiving Recipes for a Delicious and Balanced Holiday Meal

Thanksgiving offers a chance to gather and enjoy a meal that brings everyone together. For those who prefer a meat-free approach, finding delicious and satisfying vegetarian recipes is key to making the holiday special.

I’ve gathered a selection of the 10 best vegetarian Thanksgiving recipes that provide great options for your holiday table, whether you’re cooking for vegetarians or simply want to try something different this year.

These dishes focus on flavor and variety, ensuring everyone at your meal has plenty to enjoy.

1) Butternut Squash and Sage Risotto

I like this Butternut Squash and Sage Risotto because it’s creamy, hearty, and fits well for a vegetarian Thanksgiving. It combines the natural sweetness of roasted squash with the fresh herbal flavor of sage.

The texture is smooth, with tender rice and soft squash pieces.

Ingredients

1 butternut squash, peeled and cubed
4 cups vegetable broth
1 tablespoon olive oil
1 small onion, finely chopped
1 ½ cups arborio rice
½ cup dry white wine (optional)
2 teaspoons fresh sage, chopped
2 tablespoons vegan butter or regular butter
Salt and pepper to taste
Fresh sage leaves for garnish

Steps

Roast the butternut squash cubes at 400°F (200°C) for about 25 minutes until tender.
Warm the vegetable broth in a pot and keep it on low heat.
In a large pan, heat olive oil and sauté onion until translucent.
Add arborio rice and cook for 1-2 minutes, stirring constantly.
Pour in white wine and cook until mostly absorbed.
Add broth one ladle at a time, stirring frequently, and wait until each addition is absorbed before adding more.
Halfway through, stir in roasted squash and chopped sage.
When rice is creamy and tender (about 20-25 minutes), remove from heat and mix in butter.
Season with salt and pepper.
Garnish with crispy sage leaves before serving.

2) Mushroom and Walnut Wellington

Mushroom and Walnut Wellington is a satisfying vegetarian centerpiece for Thanksgiving. I like using a mix of mushrooms and walnuts for texture and flavor, all wrapped in flaky puff pastry.

It’s a dish that feels special but is straightforward to prepare ahead of time.

Ingredients

2 cups mixed mushrooms, chopped
1 cup walnuts, roughly chopped
1 onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp soy sauce or tamari
1 tsp dried thyme
1 tsp fresh rosemary, chopped
Salt and pepper to taste
1 sheet puff pastry (vegan or regular)
1 tbsp plant-based milk or egg wash

Steps

Heat olive oil in a pan over medium heat. Sauté onion and garlic until translucent.

Add mushrooms and cook until their liquid evaporates. Stir in walnuts, soy sauce, thyme, rosemary, salt, and pepper. Cook for a few more minutes, then set aside to cool.

Preheat the oven to 400°F (200°C). Roll out the puff pastry on a baking sheet. Place mushroom-walnut filling in the center and fold pastry over to seal. Brush with plant-based milk or egg wash.

Bake for 25-30 minutes until golden and crisp. Let it rest a few minutes before slicing to serve.

3) Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping is a classic side dish that balances creamy sweet potatoes with a crunchy, nutty crust.

I like this recipe because it’s simple, can easily be made vegan, and offers a tasty alternative to marshmallow-topped versions. It works well for any holiday table.

Ingredients

4 large sweet potatoes, peeled and chopped
1/4 cup maple syrup
1/4 cup coconut milk (or any plant milk)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt

For the pecan topping:

1 cup pecans, chopped
1/2 cup rolled oats
1/4 cup brown sugar or coconut sugar
1/4 cup vegan butter, melted
1/2 tsp cinnamon

Steps

Preheat your oven to 350°F (175°C). Boil the sweet potatoes until soft, about 15-20 minutes. Drain and mash them until smooth.

Mix the mashed sweet potatoes with maple syrup, coconut milk, vanilla, cinnamon, and salt. Spread the mixture evenly into a baking dish.

Combine pecans, oats, brown sugar, melted vegan butter, and cinnamon in a bowl. Sprinkle the topping evenly over the sweet potato layer.

Bake casserole for 25-30 minutes, or until the topping is golden and crisp. Let it cool briefly before serving.

4) Creamy Garlic Mashed Potatoes

I like to include creamy garlic mashed potatoes on my Thanksgiving table because they are simple, flavorful, and suitable for vegetarians.

This recipe uses dairy-free ingredients to keep it creamy without butter or milk. It’s quick to make and pairs well with many other dishes.

Ingredients

4 large potatoes, peeled and cut into chunks
4 cloves garlic, minced
1/4 cup dairy-free butter or margarine
1/2 cup unsweetened plant-based milk (such as coconut or almond)
Salt and black pepper to taste
Fresh parsley for garnish (optional)

Steps

Boil potatoes and garlic in salted water until tender, about 15-20 minutes.
Drain well and return to pot. mash potatoes and garlic until smooth.
Stir in dairy-free butter and plant-based milk gradually until creamy.
Season with salt and pepper. Adjust milk for desired consistency.
Garnish with parsley if using and serve warm.

5) Green Bean Almondine

Green Bean Almondine is a simple and versatile side that fits well on any Thanksgiving table. I enjoy its crisp green beans paired with toasted almonds and a touch of lemon for brightness.

This dish is quick to prepare and complements a variety of main courses.

Ingredients

1 pound fresh green beans, trimmed
3 tablespoons sliced almonds
2 tablespoons butter or olive oil
2 cloves garlic, minced
1 small shallot, thinly sliced
1 tablespoon fresh lemon juice
Salt and pepper to taste

Steps

Blanch the green beans in boiling water for 3-4 minutes until bright green and crisp-tender. Drain and immediately plunge them into ice water to stop cooking.

In a large skillet, melt butter or heat oil over medium heat. Add sliced shallots and garlic, sautéing until fragrant and slightly caramelized.

Add green beans and almonds to the skillet. Toss and cook for 3-4 minutes until almonds are toasted and beans are heated through.

Finish with lemon juice, salt, and pepper. Stir well, then serve warm.

6) Stuffed Acorn Squash with Quinoa

I enjoy making stuffed acorn squash as a hearty vegetarian main dish for Thanksgiving. It combines the natural sweetness of roasted squash with a savory quinoa filling, offering a balanced flavor and texture. This recipe is simple and can be prepared ahead of time.

Ingredients

2 medium acorn squash
1 cup cooked quinoa
1 small onion, diced
2 celery stalks, diced
1 cup mushrooms, chopped
1/3 cup dried cranberries
1/3 cup pecans, chopped
1 cup fresh kale or spinach, chopped
1 tsp warm spices (cinnamon, nutmeg)
2 tbsp olive oil
Salt and pepper to taste
Optional: feta or goat cheese for topping

Steps

Preheat the oven to 400°F (200°C). Cut each acorn squash in half and scoop out seeds. Brush with olive oil and roast cut side down for 30-35 minutes until tender.

While the squash roasts, heat olive oil in a pan. Sauté onions, celery, and mushrooms until softened. Add kale or spinach until wilted. Stir in dried cranberries, pecans, quinoa, spices, salt, and pepper.

Fill each roasted squash half with the quinoa mixture. Return to the oven for 10 minutes to warm through and crisp the top slightly. Add cheese on top if using, and bake for a few more minutes until melted.

Serve warm as a satisfying vegetarian main course.

7) Maple Roasted Brussels Sprouts

Maple-roasted Brussels sprouts are a simple, flavorful side for Thanksgiving. The combination of maple syrup and roasting brings out a natural sweetness that balances the sprouts’ earthiness.

This dish is vegan, gluten-free, and easy to prepare.

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons maple syrup
Salt and pepper, to taste
Optional: toasted pecans or hazelnuts for garnish

Steps

Preheat your oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil, maple syrup, salt, and pepper.
Spread them on a baking sheet in a single layer.
Roast for 20-25 minutes, tossing halfway, until tender and caramelized.
Sprinkle with nuts if desired before serving.

8) Classic Vegetarian Stuffing

I like to keep this classic vegetarian stuffing full of simple, fresh flavors. It’s a reliable side dish that combines herbs, vegetables, and toasted bread for a balanced texture and taste.

This recipe works well for any holiday, especially Thanksgiving.

Ingredients:

10 cups cubed bread, toasted
1 large onion, diced
3 celery stalks, diced
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 teaspoons fresh sage, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
3 tablespoons olive oil or butter

Steps:

Preheat oven to 350°F (175°C).
Heat olive oil or butter in a large skillet over medium heat. Add onion, celery, and garlic. Cook until soft, about 8 minutes.
In a large bowl, combine toasted bread cubes, cooked vegetables, parsley, sage, thyme, salt, and pepper.
Slowly add vegetable broth to the bread mixture, stirring gently until the bread is moist but not soggy.
Transfer stuffing to a greased baking dish and cover with foil.
Bake for 30 minutes, then uncover and bake an additional 15 minutes to brown the top.
Serve warm alongside your main meal.

9) Lentil and Vegetable Shepherd’s Pie

I enjoy making Lentil and Vegetable Shepherd’s Pie because it is a filling, plant-based alternative to the traditional dish. It uses simple ingredients you probably have in your pantry, making it perfect for Thanksgiving.

The lentils provide protein, while mixed vegetables and creamy mashed potatoes create a balanced meal.

Ingredients

1 cup dried brown or green lentils
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup mushrooms, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
2 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon rosemary
Salt and pepper to taste
4 cups mashed potatoes (prepared with plant-based milk and butter if vegan)

Steps

Rinse and cook the lentils in vegetable broth until tender, about 25 minutes.

While lentils cook, heat olive oil in a pan. Sauté onion, carrots, celery, mushrooms, and garlic until softened.

Add tomato paste, cooked lentils, thyme, rosemary, salt, and pepper to the vegetables. Stir to combine and cook for 5 more minutes.

Preheat oven to 375°F (190°C).

Transfer lentil and vegetable mixture to a baking dish. Spread mashed potatoes evenly over the top.

Bake for 25-30 minutes or until the potato layer is golden and the filling is bubbly.

Serve warm as a hearty main course for your Thanksgiving dinner.

10) Roasted Root Vegetables with Herbs

I like to include roasted root vegetables with herbs as a simple, flavorful side for Thanksgiving.

This dish combines a variety of vegetables like carrots, parsnips, and beets, all roasted to tender perfection with fresh herbs and olive oil.

The mix of herbs enhances the natural sweetness of the vegetables. It’s easy to prepare and pairs well with many dishes.

Ingredients

3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 beets, peeled and cut into chunks
1 rutabaga, peeled and cut
1 small red onion, quartered
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
3 cloves garlic, minced
Salt and pepper to taste

Steps

Preheat oven to 400°F (200°C).
Toss all vegetables in olive oil, garlic, rosemary, thyme, salt, and pepper.
Spread evenly on a baking sheet in a single layer.
Roast for 40-45 minutes, turning once halfway through, until vegetables are tender and browned.
Serve warm.

Tips for Making Vegetarian Thanksgiving Dishes

Successful vegetarian Thanksgiving dishes rely on thoughtful ingredient choices, balanced flavors, and a menu that offers variety. Paying attention to these aspects helps create a meal that satisfies both vegetarians and meat-eaters at the table.

Ingredient Swaps for Traditional Classics

I often replace turkey with hearty meat alternatives like lentil or mushroom-based loaves, which provide texture and richness. For gravy, I use vegetable broth thickened with cornstarch or flour, avoiding meat drippings.

Butter and cream can be swapped with plant-based options like vegan butter or cashew cream. Mashed potatoes and stuffing might incorporate vegetable broth instead of chicken stock.

When replacing eggs in recipes like stuffing or pie crusts, flaxseed meal mixed with water works well as a binder. These swaps maintain familiar flavors without relying on animal products.

Balancing Flavors and Textures

I focus on combining creamy, crunchy, and savory elements to keep dishes interesting. For example, roasted vegetables get a touch of acidity from lemon juice or vinegar to brighten their earthiness.

Using toasted nuts or seeds adds crunch, while herbs like sage, thyme, and rosemary provide the classic Thanksgiving aroma. I also balance sweetness from roasted root vegetables with salty, umami-rich ingredients like soy sauce or nutritional yeast.

This balance ensures dishes are flavorful on their own and complement the rest of the meal.

Planning a Well-Rounded Holiday Menu

I build menus to include a variety of colors, textures, and nutritional profiles. Protein-rich lentils, beans, or quinoa dishes are essentials to provide fullness.

Including multiple vegetable sides—roasted, steamed, and salads—covers flavor variety and keeps things visually appealing. I add at least one grain or starch, such as wild rice or sweet potatoes, to complete the plate.

Making sure desserts are also vegetarian-friendly ensures everyone can enjoy every course without worry.

Serving and Presentation Ideas for a Memorable Meal

Arranging and finishing your vegetarian Thanksgiving dishes well can turn a simple meal into an event. Paying close attention to how food looks on the plate and adding thoughtful touches can boost the appeal without extra effort.

Creative Plating Techniques

I recommend using layers and height to create visual interest. For example, stack roasted vegetables on top of a creamy mash or use a ring mold to shape grain salads into neat rounds. This adds structure and makes each serving look intentional.

Another technique is color contrast. Pair deep green sautéed kale with bright orange butternut squash or sprinkle pomegranate seeds over grain dishes for pops of red. Play with textures by combining crispy elements next to soft, creamy ones.

Using varied dishware also helps. Serving dishes of different shapes—oval platters, small bowls, or rustic wooden boards—adds character to the table. Keep portions moderate and avoid overcrowding plates to maintain an elegant look.

Garnishes and Finishing Touches

Fresh herbs like parsley, thyme, or sage brighten flavors and add a clean green accent. I often use small sprigs or finely chopped leaves sprinkled just before serving.

Nuts and seeds provide a pleasant crunch and visual interest. Toasted pecans, walnuts, or pumpkin seeds work well on salads or creamy sides.

A drizzle of high-quality olive oil or a balsamic reduction around the edge of plates can elevate presentation subtly.

For colors and aromas, lightly grated citrus zest (lemon or orange) adds a fresh scent and brightness to earthy dishes. These small details show care and make the meal feel special without complicated steps.

Emma

I am a writer, editor, and publisher of Grillcuisines.com – an online blog dedicated to sharing grilling tips, accessories, and recipes to encourage more people to get outside and grill.

I’m off to find out the different types of grill foods, their seasons, and how to conduct outdoor cooking properly. I’ll also show you some of my grill-worthy cooking tools & accessories!