Thanksgiving is a time for gratitude, family gatherings, and of course, delicious food. For those who follow a vegetarian lifestyle, finding hearty, festive, and satisfying dishes can sometimes be a challenge.
Luckily, vegetarian Thanksgiving recipes have evolved into something truly spectacular. From rich, savory mains to comforting sides and decadent desserts, these recipes prove that you don’t need meat to create a memorable holiday feast.
This collection of bon appétit vegetarian Thanksgiving recipes is designed to delight everyone at your table, featuring fresh seasonal ingredients and vibrant flavors that celebrate the best of fall.
Whether you’re hosting a crowd or preparing a quiet celebration, these recipes offer a perfect balance of tradition and creativity. You’ll find everything from a savory stuffed acorn squash to a creamy mashed potato casserole and a delightful pumpkin dessert that’s sure to impress.
Dive in and discover how easy and rewarding vegetarian holiday cooking can be!
Why You’ll Love This Recipe
These bon appétit vegetarian Thanksgiving recipes are crafted to satisfy both vegetarians and meat-eaters alike. They emphasize fresh, wholesome ingredients that bring out the natural flavors of autumn produce.
You’ll love the comforting textures, the warm spices, and the ease of preparation that allows you to enjoy the holiday without stress.
Each dish is thoughtfully balanced to provide protein, fiber, and essential nutrients, making your Thanksgiving meal not only flavorful but also nourishing. Plus, these recipes are versatile and customizable, so you can adapt them to your family’s tastes or dietary needs.
Whether you’re looking to impress guests or enjoy a cozy meal at home, these recipes make vegetarian Thanksgiving a celebration to remember.
Ingredients
- Butternut squash – 2 medium, peeled and cubed
- Quinoa – 1 cup, rinsed
- Chestnuts – 1 cup, roasted and chopped
- Fresh sage – 2 tablespoons, finely chopped
- Olive oil – 3 tablespoons
- Vegetable broth – 2 cups
- Shallots – 2 medium, minced
- Garlic cloves – 3, minced
- Baby spinach – 3 cups, roughly chopped
- Dried cranberries – ½ cup
- Pecans – ½ cup, toasted and chopped
- Maple syrup – 2 tablespoons
- Salt and pepper – to taste
- Unsalted butter or vegan butter – 2 tablespoons
- Heavy cream or plant-based cream – ½ cup (optional for mashed potatoes)
- Russet potatoes – 4 large, peeled and cubed
- Fresh rosemary – 1 tablespoon, chopped
- Parmesan cheese or vegan cheese – ½ cup, grated (optional)
Equipment
- Large mixing bowls
- Medium saucepan with lid
- Large pot for boiling potatoes
- Baking sheet
- Food processor or potato masher
- Sharp knife and cutting board
- Measuring cups and spoons
- Oven (preheated to 375°F / 190°C)
- Wooden spoon or spatula
- Serving platter
Instructions
- Prepare the butternut squash: Preheat your oven to 375°F (190°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, until tender and caramelized. Set aside to cool slightly.
- Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and fluff with a fork.
- Sauté aromatics and greens: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced shallots and garlic, sautéing until fragrant and translucent, about 3-4 minutes. Add the chopped spinach and cook until wilted. Season with salt and pepper.
- Combine stuffing ingredients: In a large bowl, mix the cooked quinoa, roasted butternut squash, sautéed spinach mixture, chestnuts, dried cranberries, pecans, maple syrup, and fresh sage. Adjust seasoning with salt and pepper to taste.
- Prepare the mashed potatoes: Boil the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot. Add butter and cream, then mash until smooth and creamy. Stir in rosemary and Parmesan cheese if using. Season with salt and pepper.
- Assemble and bake: Transfer the quinoa and squash mixture into a greased casserole dish. Spread the mashed potatoes evenly over the top. Bake in the oven at 375°F (190°C) for 20-25 minutes, or until the top is golden and slightly crisp.
- Serve warm: Remove from oven and let rest for 5 minutes before serving. Garnish with extra sage or rosemary if desired.
Tips & Variations
Tip: For a nut-free version, omit chestnuts and pecans, or substitute with roasted pumpkin seeds for crunch.
Variation: Add sautéed mushrooms or caramelized onions to the quinoa mixture for extra depth of flavor.
Make it vegan: Use plant-based butter and cream alternatives to keep this recipe fully vegan without sacrificing creaminess.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Fat | 12 g |
| Saturated Fat | 3 g |
| Sodium | 280 mg |
Serving Suggestions
This vegetarian casserole pairs beautifully with classic sides like roasted Brussels sprouts, green bean almondine, or a zesty cranberry sauce. For a well-rounded meal, consider serving it alongside a fresh autumn salad with apples, walnuts, and a balsamic vinaigrette.
If you are looking to round out your dessert options, you might enjoy the Cinnamon Pecan Ice Cream Recipe or the indulgent Chocolate Heaven Cake Recipe. Both desserts complement the warmth and spices of fall perfectly.
For a comforting soup starter, try the Clam Chowder San Francisco Recipe – and while it’s not vegetarian, it’s a great inspiration for creating a creamy mushroom chowder substitute for your vegetarian guests.
Conclusion
Creating a memorable vegetarian Thanksgiving feast is easier than you might think with the right recipes in hand. This butternut squash and quinoa casserole combines seasonal ingredients, rich textures, and festive flavors that will please any crowd.
It’s a dish that brings warmth and comfort to the table, celebrating the bounty of fall without relying on meat.
By incorporating hearty vegetables, wholesome grains, and flavorful herbs, you’ll enjoy a meal that feels both traditional and fresh. Don’t hesitate to experiment with the suggested tips and variations to make this recipe your own.
And remember, the holiday spirit is all about sharing joy—so gather your loved ones, serve this delicious vegetarian feast, and savor every bite together!
📖 Recipe Card: Butternut Squash and Sage Risotto
Description: A creamy and comforting vegetarian risotto featuring roasted butternut squash and fresh sage. Perfect as a hearty main or a festive side for Thanksgiving.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 1 medium butternut squash, peeled and diced (about 4 cups)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 5 cups vegetable broth, kept warm
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes until tender.
- Heat remaining olive oil in a large pan. Sauté onion and garlic until translucent.
- Add Arborio rice and stir for 2 minutes until rice is lightly toasted.
- Pour in white wine and cook until absorbed.
- Add vegetable broth one ladle at a time, stirring frequently until liquid is absorbed before adding more.
- When rice is creamy and al dente (about 30 minutes), stir in roasted squash, butter, Parmesan, and sage.
- Season with salt and pepper. Serve warm.
Nutrition: Calories: 350 kcal | Protein: 8 g | Fat: 10 g | Carbs: 55 g
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