Here I’m sharing a ton of vegetarian Thanksgiving recipes to inspire you as you plan your Thanksgiving menu this year. From vegetarian mains to sides and desserts!
Thanksgiving is less than a week away!?! That means we have about two weeks to shop for Hanukkah gifts and a little over a month for Christmas. Gah! How did this happen so quickly? I’m baffled, but truth be told I’m also super excited. I LOVE the holidays and I’m totally ready to spend Thanksgiving day with family eating lots of delicious things and then decorating for the holidays all weekend. So ready!
In the meantime I’ve been planning what to make for the big day, pinning like a madwoman and bookmarking some of my favorite healthy, vegetarian Thanksgiving finds.
From vegetarian mains to flavorful sides, celebratory drinks and desserts… I’ve got you covered with lots of ideas. Hopefully it will be a help for all of you who are making your Thanksgiving meal plan and shopping this weekend. I’m quite certain something in this post will strike your fancy.
Let’s get right to the delicious recipes – all 35 of them!!
Vegetarian Thanksgiving Appetizers
All good Thanksgiving meals start with a few tasty hors d’oeuvres. These light bites will keep everyone from getting ravenous before the main event.
These baked sweet potato bites are topped with ricotta cheese, pecans, pomegranate, honey and fresh thyme. They're the perfect blend of sweet and savory and are a quick and easy appetizer that everyone will love!
This bright and creamy beet hummus is made with roasted beet, chickpeas, tahini, garlic and lemon. It's subtly sweet, full of flavor and super easy to whip up. Serve it as a healthy appetizer or snack with veggies, crackers or pita or use it as a sandwich spread.
Swap potatoes for cauliflower with this healthy mashed cauliflower recipe! It's the perfect side dish and comes together quickly with only 6 ingredients. It's just as creamy and delicious as mashed potatoes, but has half the calories and one-third of the carbs.
Your family will love this healthy wild rice stuffing with butternut squash and sweet cherries. Dried sweet cherries and roasted butternut squash add a hint of sweetness to this savory wild rice stuffing. Vegan + Gluten-free.
Skip the canned version and make this healthy cranberry sauce instead! It's naturally sweetened and the perfect addition to your holiday menu. Plus, it comes together in under 20 minutes with just 5 simple ingredients!
The best vegan mac and cheese made with cashews, potatoes and nutritional yeast! It’s easy to make, creamy, cheesy and so delicious. This comfort food classic turned plant-based is guaranteed to be a new family favorite.
This recipe for green beans almondine combines tender crisp green beans with caramelized shallots, toasted almonds and fresh parsley. It's a delicious side dish simple enough for a weeknight dinner, but fancy enough for a holiday meal!
These brussels sprouts are smothered in a naturally sweetened balsamic glaze and roasted at a high temperature. They come out of the oven a golden brown color, caramelized to perfection with a few crunchy bits.
This healthy carrot and parsnip soup is both earthy and (a tad) sweet in flavor. Not only is it delicious, but it packs a punch of protein from the quinoa, and is full of fiber, too! Vegetarian and gluten-free.
An easy fig salad with arugula, chopped apples, dried cranberries, pecans and goat cheese topped with a delicious balsamic dressing. Perfect as a light lunch, side salad or topped with protein for a meal sized salad.
This light and refreshing green bean salad combines fresh green beans, dried cranberries, toasted nuts and fried shallots all tossed in an apple cider vinegar dressing. It comes together quickly and is such a tasty side dish!
These pumpkin cornbread muffins are slightly sweet and moist from the pumpkin! They're the perfect side to a big bowl of cozy soup or chili. Dairy-free, egg-free, refined sugar free and made with whole grains.
Move over Turkey! Here are some ideas for a vegetarian main dish that will look amazing as a centerpiece on your holiday table. All of these options are delish, but my top pick would be the lentil loaf!
Add ½ cup cashews to a bowl with water for soaking. Let soak for at least 30 minutes.
Preheat the oven to 475°F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 25 minutes, tossing every 10 minutes. Once done, remove from the oven and set aside until ready to use. Reduce oven temperature to 375°F.
While the onions are cooking, prepare your green bean mixture.
Bring a large pot of water to a boil. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside in large bowl.
Drain cashews and add to a blender with almond milk. Blend until smooth and creamy and set aside.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally for 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and tamari, simmer for 1 minute. Decrease the heat to medium-low and add the cashew cream. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and pour sauce into a large bowl with the green beans and ½ cup of the crispy baked onions. Place green bean mixture into a 8×8 baking dish and top with the remaining crispy baked onions. Place into the oven and bake until bubbly and warm throughout, approximately 15-20 minutes. Remove and serve immediately.