Food Holidays & Occasions Thanksgiving 34 Phenomenal Vegetarian Recipes for Thanksgiving Showcase squash, fennel, brussels sprouts, sweet potatoes, and more fall vegetables at holiday gatherings. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 4, 2023 Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Whether you're looking for a satisfying meatless alternative to turkey or want to have a variety of vegetable-forward side dishes, these vegetarian Thanksgiving recipes are all ideal for holiday gatherings. Start off your meal with crispy kabocha squash fritters or a flavor-packed caramelized onion dip. For your main, serve a presentation-worthy Greens-and-Cheese-Stuffed Cinderella Pumpkin, Carrot Steaks with Roasted Garlic Hollandaise, or a rainbow gratin with six layers of colorful vegetables. Don't worry, we didn't forget the stuffing. Here are our favorite recipes that enhance Thanksgiving for vegetarians and vegetable lovers alike. 01 of 34 Fennel and Apple Salad with Hazelnuts Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad. Get the Recipe 02 of 34 Brussels Sprouts and Broccoli with Cranberry Agrodolce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish. Get the Recipe 03 of 34 Roasted Butternut Squash with Curry Leaves Greg DuPree "A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and an intoxicating fragrance, while the black mustard seeds add a hint of nuttiness," cookbook author Nik Sharma says of this butternut squash recipe. Get the Recipe 04 of 34 Citrus, Beet, and Arugula Salad with Halloumi Croutons Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons. Get the Recipe 05 of 34 Savory Glazed Sweet Potatoes with Sesame Seeds David Malosh With brown sugar, vinegar, and liquid aminos, these sweet potatoes are the best balance of savory and sweet. You'll know they are perfectly cooked when they are tender but not falling apart. Get the Recipe 06 of 34 Garlic-and-Herb Mashed Potatoes Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make vibrant, violet mashed potatoes. Get the Recipe 07 of 34 Potato–and–Celery Root Biscuits Photo by Jennifer Causey / Food Styling by Torie Cox Biscuit pro Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. Substitute in one and one half cups of mashed potatoes, if desired. Run your hands under very cold water and dry well before working butter into flour in step two and working the dough in step three. "This is the granny method," says Boyd. "It's the tactile way of merging the butter and flour — with your hands. You literally snap it between your fingers and thumb." Get the Recipe 08 of 34 Brussels Sprouts and Sweet Potato Hand Pies Gerard + Belevender Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the brussels sprouts are large, quarter them instead of halving. Get the Recipe 09 of 34 Rustic Bread Stuffing with Swiss Chard and Chestnuts David Malosh Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top. Get the Recipe 10 of 34 Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Japanese korokke are the basis for these cheesy squash fritters, which can be made with freshly steamed kabocha squash or canned pumpkin puree. A drier squash, kabocha has a sweet flavor and cooks down into a custardy texture that's still dry enough to fry into these crispy two-bite appetizers. Serve them with a shortcut dipping sauce, a blend of fresh garlic, bright yuzu juice, and silky Kewpie mayo. Get the Recipe 11 of 34 Greens-and-Cheese-Stuffed Cinderella Pumpkin Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table. Get the Recipe 12 of 34 Roasted Brussels Sprouts and Onions with Mushroom Lardons David Malosh A duo of alliums — shallots and pearl onions — becomes irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms. Get the Recipe 13 of 34 Lemon-Pomegranate Cranberry Sauce Johhny Miller A quick whirl in a food processor is all it takes to make this fresh-tasting sauce — no cooking required. For a savory boost, stir in finely ground toasted coriander. Get the Recipe 14 of 34 Mushroom Parmesan Gentl & Hyers This light, beautiful, briny take on eggplant Parm stars panko-coated hen-of-the-woods mushrooms, from photographer Andrea Gentl's 2022 cookbook, Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients. Get the Recipe 15 of 34 Vegetarian Wild Mushroom Sourdough Dressing Victor Protasio Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balance of flavors and textures, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl. Get the Recipe 16 of 34 Roasted Butternut Squash Parmesan Jennifer Causey Nestled under a super-savory breadcrumb and Parmesan topping, layers of tender butternut squash and marinara add up to a rich vegetarian main dish from Raquel Pelzel. Get the Recipe 17 of 34 Vegetarian Meatballs Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman Marianne Williams' umami-rich meatless meatballs have quinoa, black beans, deeply roasted vegetables, and nutritional yeast. You can make these vegan by omitting the egg. Get the Recipe 18 of 34 Baked Shells with Gremolata Breadcrumbs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Macaroni and cheese is always a crowd-pleaser. This version features a combination of fontina for optimal gooey texture and cheddar for its tangy flavor. A crispy, bright mix of toasted panko, parsley, lemon, and garlic complements the richness of the ultra-creamy baked shells. Get the Recipe 19 of 34 Creamy Swiss Chard Gratin with Crispy Gnocchi Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano cheeses brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash, and toasting them in butter instead of boiling adds a compelling crunch. Get the Recipe 20 of 34 Carla Hall's Buttermilk Biscuits Photo by Jennifer Causey / Food Styling by Torie Cox Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, chef Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique. Get the Recipe 21 of 34 Raclette-Gruyère Mac and Cheese with Pickled Shallots Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen Inspired by älplermagronen — Alpine farmers' macaroni — this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from raclette. Traditional versions of this dish are served with applesauce, and as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness. Get the Recipe 22 of 34 Green Bean Casserole with Almost-Burnt Almonds David Malosh This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it's browned all the way through. Get the Recipe 23 of 34 Curried Pumpkin and Buss Up Shut (Paratha Roti) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Fresh habanero chiles add a touch of fruity heat to the chunks of tender pumpkin and softened callaloo leaves in this curried pumpkin from Nina Compton. It's served with Buss Up Shut, a flatbread that gets its name from "busted-up shirt," which describes the bread's torn, crinkled texture, perfect for sopping up flavorful curry. Get the Recipe 24 of 34 Rainbow Vegetable Gratin Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Six layers of colorful vegetables cook together in Justin Chapple's free-form gratin; panko and Parmigiano-Reggiano absorb extra juices and provide a nice crunch. Get the Recipe 25 of 34 Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver When salad greens become scarce in late fall, try making this gorgeous, colorful salad of thinly shaved beets, carrot ribbons, and rounds of juicy clementine, served atop arugula and dressed with a citrus-scallion vinaigrette. The dressing is so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Get the Recipe 26 of 34 Wild Mushroom Galette Michael Piazza Roasting the mushrooms reduces excess moisture and concentrates their meaty flavor, which pairs perfectly with the fresh thyme, rosemary, and sage in this flaky and crisp galette. Get the Recipe 27 of 34 Caramelized Five-Onion Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen A mix of five alliums — shallots, scallions, and sweet, yellow, and red onions — give this classic caramelized onion dip layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions slowly over low heat concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini. Get the Recipe 28 of 34 Whole Baked Pumpkin Soup Aubrie Pick Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. In this recipe from chef Christian F. Puglisi, a simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. Get the Recipe 29 of 34 Braised Greens with Crispy Garlic and Miso Butter David Malosh Hearty autumn greens take on new life when braised in a miso butter–laced broth. These richly flavored greens make a versatile side dish for everything from turkey and fish to sweet potatoes and squash. Get the Recipe 30 of 34 Potato Gnocchi with Butter and Cheese Maxwell Cozzi The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. Get the Recipe 31 of 34 Carrot Steaks with Roasted Garlic Hollandaise Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero Chef Kate Williams' beautifully layered carrot steaks at the now-shuttered Lady of the House in Detroit were a mainstay on her menu. Here, she's shared an at-home riff using large horse carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce. Get the Recipe 32 of 34 Crushed Potatoes with Spiced Olive Oil Victor Protasio Pressing the boiled potatoes through a wire baking rack is a neat trick for easily peeling and coarsely crushing them all at once. A trio of toasted and ground seeds — caraway, fennel, and coriander — mixed with extra-virgin olive oil gives these potatoes a delicately fruity but warmly spiced flavor. Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature. Get the Recipe 33 of 34 Roasted Butternut Squash with Chorizo-Spiced Kale Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. Chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release each ingredient's aroma, which provides a smoky foundation for this shoulder-season dish. Get the Recipe 34 of 34 Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah Marcus Nilsson This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Dukkah — a blend of spices, herbs, and nuts — grounds the flavor and adds an earthy crunch. Get the Recipe Note: Some of these recipes include cheeses that are often made with animal rennet. If you prefer not to use that type of cheese, you can omit it if applicable or swap in a vegetarian-friendly substitute. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit