Best Vegetarian Thanksgiving Recipes New York Times Picks

Thanksgiving is a time for gratitude, family, and of course, delicious food. For vegetarians, finding flavorful and satisfying dishes that capture the spirit of this festive holiday can sometimes be a challenge.

Luckily, the New York Times offers some of the best vegetarian Thanksgiving recipes that combine traditional flavors with creative twists. These recipes not only honor the classic tastes of Thanksgiving but also bring fresh, wholesome ingredients to your table.

Whether you’re hosting a large family gathering or an intimate meal, these dishes will impress everyone with their vibrant colors, textures, and aromas.

From hearty main courses to delectable side dishes, these vegetarian recipes give you the perfect way to celebrate the season without missing out on the rich flavors that make Thanksgiving special. Plus, they’re easy to prepare and sure to become new favorites year after year.

Let’s dive into some of the best vegetarian Thanksgiving recipes inspired by the New York Times that will make your holiday meal unforgettable.

Why You’ll Love These Vegetarian Thanksgiving Recipes

Vegetarian Thanksgiving recipes from the New York Times stand out due to their vibrant use of seasonal vegetables, nuts, and grains that provide a hearty and comforting experience. Unlike typical vegetarian dishes that can feel light or uninspired, these recipes offer depth of flavor and a festive presentation that rivals any traditional turkey dinner.

Many of these recipes focus on fresh, wholesome ingredients like butternut squash, mushrooms, kale, and cranberries, which are not only nutrient-rich but also bring a beautiful palette of colors to your table.

These dishes are designed to be crowd-pleasers, ensuring that vegetarians and meat-eaters alike leave the table satisfied.

Whether you’re looking for a stunning main dish or cozy side dishes, these recipes combine ease of preparation with impressive results. They also allow for customization and creativity, letting you tailor the flavors to your family’s preferences.

Ingredients

Butternut Squash and Mushroom Lasagna

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon fresh thyme, chopped
• 9 lasagna noodles, cooked al dente
• 3 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper, to taste

Kale and Quinoa Salad with Cranberries and Pecans

• 1 cup quinoa, rinsed
• 2 cups water
• 4 cups chopped kale, stems removed
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Sweet Potato and Sage Soup

• 3 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 teaspoons fresh sage, chopped
• Salt and pepper, to taste

Equipment

• Large baking dish (9×13 inches) for lasagna
• Large skillet or sauté pan
• Medium pot for cooking quinoa
• Large soup pot
• Blender or immersion blender for soup
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Sharp knife and cutting board

Instructions

Butternut Squash and Mushroom Lasagna

1. Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes or until tender and slightly caramelized.
2. While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the sliced mushrooms and thyme to the skillet. Cook until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper.
4. In a large bowl, combine the roasted butternut squash and mushroom mixture. Taste and adjust seasoning if needed.
5. Spread a thin layer of marinara sauce on the bottom of your baking dish. Layer 3 lasagna noodles over the sauce, followed by a third of the squash and mushroom mixture.
6. Dot the mixture with spoonfuls of ricotta cheese, then sprinkle with mozzarella and Parmesan. Add another layer of sauce.
7. Repeat the layering process twice more, finishing with a generous layer of mozzarella and Parmesan on top.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown.
9. Let the lasagna cool for 10 minutes before serving.

Kale and Quinoa Salad with Cranberries and Pecans

1. Bring the water to a boil in a medium pot. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Remove from heat and fluff with a fork.
2. In a large bowl, massage the chopped kale with a pinch of salt for 2-3 minutes until it softens and darkens.
3. Add the cooked quinoa, dried cranberries, and toasted pecans to the kale.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
5. Pour the dressing over the salad and toss to combine evenly.
6. Let the salad sit for at least 10 minutes to allow flavors to meld before serving.

Sweet Potato and Sage Soup

1. Heat olive oil in a large soup pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until sweet potatoes are very tender.
3. Remove from heat and add fresh sage.
4. Carefully blend the soup using an immersion blender or transfer to a blender in batches until smooth.
5. Return soup to pot, stir in coconut milk, and gently reheat. Season with salt and pepper to taste.
6. Serve warm, garnished with additional sage leaves if desired.

Tips & Variations

“To make the lasagna gluten-free, swap out traditional noodles for gluten-free lasagna sheets or use thinly sliced zucchini as a noodle substitute.”

For the kale salad, feel free to add other nuts like walnuts or almonds depending on your preference. You can also substitute dried cranberries with pomegranate seeds for a fresher twist.

If you want a vegan option, use a plant-based ricotta or tofu ricotta for the lasagna.

When roasting the butternut squash, adding a sprinkle of smoked paprika or cinnamon can deepen the flavor and add warmth, perfect for fall. The sweet potato soup can be enriched by adding a dash of curry powder or ginger for a bit of spice.

Don’t forget to prepare some classic sides like mashed potatoes or green beans to round out your meal. For inspiration, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe to create a creamy pasta side or the Cinnamon Pecan Ice Cream Recipe for a sweet finish.

Nutrition Facts

Serving Suggestions

These vegetarian dishes pair beautifully with classic Thanksgiving sides like roasted Brussels sprouts, cranberry sauce, or a warm bread basket. Consider serving the butternut squash lasagna alongside a crisp green salad or garlic bread for a complete meal.

The kale and quinoa salad makes a refreshing side or a light main course and can be served chilled or at room temperature. For the sweet potato and sage soup, a swirl of coconut cream or a sprinkle of toasted pumpkin seeds adds a lovely finishing touch.

To truly impress your guests, finish the meal with a dessert like the Chocolate Heaven Cake Recipe for a rich and indulgent treat that complements the hearty flavors of your vegetarian feast.

Conclusion

Creating a memorable vegetarian Thanksgiving feast is easier than you think when you turn to trusted recipes like those from the New York Times. These dishes bring the warmth, comfort, and festive spirit that make Thanksgiving so special, all while showcasing the best of seasonal produce.

From the rich and savory butternut squash lasagna to the fresh and tangy kale quinoa salad, and the velvety sweet potato soup, each recipe is designed to delight your palate and nourish your body.

By incorporating these recipes into your holiday menu, you’ll not only provide satisfying options for vegetarian guests but also introduce everyone to new flavors and textures that celebrate the season.

With simple ingredients, straightforward steps, and plenty of room for customization, these dishes will quickly become staples in your Thanksgiving tradition. Don’t forget to explore other delightful recipes like our Cheese Penny Recipe for a cheesy side or the Chicken Bruschetta Recipe Stove Top Stuffing for a twist on classic stuffing ideas.

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