Looking for vegetarian Thanksgiving recipes? Here are the very best meatless main dishes that will be loved by everyone around the table!
For some people, Thanksgiving will always be about turkey. How about you? These days, eaters are getting more adventurous and love incorporating interesting new traditions at the Thanksgiving table. Since Alex and I eat mostly vegetarian and a plant based diet, at Thanksgiving, we like to offer options to make all diets happy. Since there are often meat eaters and veggie lovers at our table, we always turn to vegan and vegetarian Thanksgiving recipes. And guess what? It’s the vegetarian recipes that turn out to be the best loved dishes around the table!
Here, we’re sharing our top 10 favorite vegetarian Thanksgiving recipes: each of them a meatless main dish that will satisfy everyone around the table. Of course we have so many vegan and vegetarian side dish recipes too, like our famous Best Green Bean Casserole. For each of these vegetarian main dishes, we can vouch that they’re something the entire family will love. A few other great resources, before we start:
- Want sides with that? We’ve got you covered. Here are our Top Thanksgiving Side Dishes.
- If you’ve got an Instant Pot, it’s perfect for holiday cooking since it frees up the oven and stove! Go to our Instant Pot Thanksgiving Recipes.
- Eat vegan? Here are lots of delicious Vegan Thanksgiving Recipes.
- Need a signature drink? Try our Mulled Cider or Fall Sangria.
And now, our top vegetarian Thanksgiving main dish recipes!
Looking for more vegetarian Thanksgiving recipes?
Here are a few more vegetarian Thanksgiving side dish recipes to accessorize with these main dishes — and a few desserts, too! And don’t forget to try out our Vegetarian Gravy, Mushroom Gravy or Vegan Gravy on those fluffy mashed potatoes!
- Best Green Bean Casserole
- Best Roasted Vegetables
- Roasted Delicata Squash
- Roasted Sweet Potatoes
- Spinach Apple Salad
- Best Brussels Sprouts Recipe
- Roasted Butternut Squash
- Massaged Kale Pomegranate Salad
- Easy Butternut Squash Soup
- Roasted Thanksgiving Vegetables
- Shaved Brussels Sprout Salad with Pomegranate
- Baked Brie with Roasted Cranberry Sauce
- Cabbage Salad with Apples & Walnuts
- Roasted Apples & Cauliflower with Dill
- Mashed Red Potatoes with Garlic
- Healthy Mashed Sweet Potatoes
- Whole Grain Classic Homemade Stuffing
- Instant Pot Green Bean Casserole
- Instant Pot Mashed Sweet Potatoes
- Instant Pot Green Beans with Lemon
- Instant Pot Mashed Potatoes
- Instant Pot Brussels Sprouts with Parmesan
- Easy Instant Pot Butternut Squash Soup
- Instant Pot Acorn Squash
This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty stuffing, featuring whole grain bread, veggies and herbs.
- 1 cup white basmati rice*
- 1/2 teaspoon dried sage
- 1/2 teaspoon kosher salt, divided, plus more for sprinkling
- 2 small acorn squash*
- 1 small yellow onion
- 2 cloves garlic
- 2 stalks celery
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh ground black pepper
- 3 tablespoons unsalted butter (or substitute olive oil, coconut oil or vegan butter for vegan)
- 3/4 cup raw pecan pieces
- Feta or goat cheese crumbles, optional
- Pre-heat oven to 450°F.
- Cook the rice: Add rice and 2 cups water to a saucepan and bring to a boil. Once boiling, cover and reduce to a simmer. Simmer until tender and all the liquid is absorbed, about 15 to 20 minutes. Remove the heat and allow to steam with the cover on for 5 minutes. Stir in the dried sage and 1/4 teaspoon kosher salt.
- Roast the squash: Meanwhile, chop each of the acorn squash in half and then into quarters. (You can also leave it in halves if you prefer that look.) Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.
- Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
- Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
- Make the stuffing: Heat the olive oil in a skillet over medium heat. Saute the onion and celery 5 to 7 minutes until tender and translucent. Add the garlic, thyme, and oregano, and saute for an additional 2 minutes until fragrant. When the rice is cooked, stir it into the skillet. Stir in 1/4 teaspoon kosher salt, the fresh ground black pepper, butter, and pecans.
- Serve: Spoon the stuffing over the squash quarters and serve immediately.
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Keywords: Vegetarian Thanksgiving Recipes, Thanksgiving Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.