10 Top Vegetarian Thanksgiving Recipes

Looking for vegetarian Thanksgiving recipes? Here are the very best meatless main dishes that will be loved by everyone around the table!

Vegetarian Thanksgiving recipes

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:

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!

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Desserts

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Vegetarian stuffed acorn squash, Instant Pot acorn squash

Thanksgiving Stuffed Squash (Vegan & Vegetarian)


1 Star2 Stars3 Stars4 Stars5 Stars (24 votes, average: 4.79 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Description

This delicious vegetarian stuffed acorn squash is roasted and stuffed with a hearty stuffing, featuring whole grain bread, veggies and herbs.


Scale

Ingredients

  • 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

Instructions

  1. Pre-heat oven to 450°F.
  2. 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.
  3. 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.
  4. Meanwhile, prep the veggies for the stuffing: Dice the onion and celery. Mince the garlic.
  5. Toast the pecans: In a dry skillet over low heat, toast the pecans for about 3 minutes, stirring occasionally, until fragrant.
  6. 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.
  7. Serve: Spoon the stuffing over the squash quarters and serve immediately.

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Vegetarian Thanksgiving Recipes, Thanksgiving Recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

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

Cookbook Author and photographer

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.

1 Comment

  • Reply
    Bonnie Blume
    November 22, 2017 at 6:45 am

    Amazing post! It’s my first year being vegetarian and I will try most of this recipes :) Thanks a lot

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