Celebrate Thanksgiving with These 70 Delicious Vegetarian Dishes

Hosting a turkey-free holiday can feel just as comforting and festive as any traditional spread. From cozy soups to memorable mains and sweet endings, these vegetarian dishes showcase fall produce and warm spices in every bite. Mix and match to build a table that suits your crowd, or try them all throughout the season for a month of flavorful meals.

1. Maple-Roasted Butternut Squash Soup

Roasting squash with a hint of maple intensifies its natural sweetness and adds caramel notes. Blend the tender cubes with vegetable broth, thyme, and a splash of plant cream until velvety. Ladle into warm bowls and finish with crunchy pepitas for contrast.

2. Parmesan Stuffed Mushrooms

Baby bellas act as bite-sized vessels for a savory mix of Parmesan, breadcrumbs, and parsley. A quick bake melts the cheese and crisps the tops in under 20 minutes. Serve hot as an easy finger food while guests mingle.

3. Cranberry Brie Puff Pastry Bites

Store-bought puff pastry wraps creamy brie and tart cranberry sauce into two-bite treats. The pastry puffs dramatically, creating a buttery shell around the molten center. Sprinkle with chopped rosemary before baking for a fragrant finish.

4. Sweet Potato Crostini with Goat Cheese

Roasted sweet potato purée provides a velvety base for tangy goat cheese. A drizzle of honey and a pinch of smoked paprika balance sweet and savory flavors. These colorful crostini disappear quickly at any gathering.

5. Harvest Pumpkin Hummus

Pure pumpkin purée whirls into classic chickpea hummus, adding earthy sweetness and seasonal color. Cumin and garlic keep things savory, while a dash of smoked paprika on top looks festive. Serve with warm pita or crisp veggies for dipping.

6. Apple Cheddar Skillet Cornbread

Tart apple pieces and sharp cheddar give traditional cornbread a sweet-savory twist. Baking in a hot skillet creates a crunchy edge and tender crumb inside. Slice wedges straight from the pan and enjoy with a pat of butter.

7. Rosemary White Bean Dip

Cannellini beans blend into a silky spread when pulsed with olive oil and lemon juice. Fresh rosemary adds unmistakable Thanksgiving aroma without overpowering. Pair with crusty bread or raw vegetables for a quick starter.

8. Warm Pear and Arugula Salad

Briefly warming ripe pear slices in the oven softens their texture and deepens their sweetness. Toss with peppery arugula, walnuts, and a light maple-mustard dressing. The mix of temperatures and textures sparks interest on the plate.

9. Spiced Carrot Ginger Soup

Sautéed carrots meet fresh ginger and a hint of cinnamon for gentle heat. Simmer until tender, then purée until smooth and creamy. A swirl of coconut milk rounds out the flavor and adds richness.

10. Pomegranate Feta Endive Boats

Endive leaves form natural mini cups that stay crunchy even after sitting out. Salty feta pairs beautifully with juicy pomegranate seeds and nutty pistachios. Drizzle with a tiny splash of balsamic glaze just before serving.

11. Classic Green Bean Casserole

Fresh green beans keep their snap after a quick blanch and bake. Creamy mushroom sauce binds everything together and adds savory depth. Finish with a blanket of crunchy onions for the beloved texture contrast.

12. Garlic Mashed Potatoes with Chives

Roasted garlic cloves mash seamlessly into Yukon Gold potatoes, giving mellow sweetness. A splash of warm milk and butter ensures cloud-like consistency. Sprinkle chopped chives on top for a fresh finish.

13. Savory Herb Cornbread Stuffing

Day-old cornbread cubes soak up vegetable broth, onions, and sage for classic Thanksgiving flavor. Baking uncovered develops a crunchy lid while keeping the interior moist. It’s a satisfying side that stands confidently without poultry drippings.

14. Maple-Glazed Roasted Carrots

High-heat roasting caramelizes carrots, coaxing out their natural sugars. A quick baste of maple syrup and butter near the end creates shiny edges. Sprinkle sea salt flakes before serving to balance the sweetness.

15. Brussels Sprouts with Balsamic and Pecans

Pan-searing sprouts first ensures crisp, browned surfaces. A splash of balsamic vinegar reduces quickly, coating each sprout with tangy glaze. Toasted pecans lend crunch and nutty aroma.

16. Creamed Spinach Gratin

Fresh spinach wilts down dramatically, making room for plenty in the pan. A light béchamel and sprinkle of nutmeg keep flavors classic. Broil briefly for a crispy, cheesy topping.

17. Cranberry Orange Relish

Cranberries pulse quickly with fresh oranges and a touch of sugar, no cooking required. The raw preparation preserves bright color and tart bite. Serve chilled beside savory dishes for a refreshing pop.

18. Brown Butter Sage Acorn Squash

Nutty brown butter and crisped sage infuse roasted squash with deep autumn flavor. The ribbed edges caramelize, creating lovely presentation. Spoon extra browned butter over the dish just before serving.

19. Parmesan Roasted Cauliflower Steaks

Cutting cauliflower into “steaks” maximizes surface area for browning. Parmesan forms a savory crust that turns satisfyingly crisp. Serve whole or cut into smaller portions for sharing.

20. Skillet Corn Pudding

Fresh or frozen kernels bake in a custard of eggs, milk, and a touch of sugar. The result is part soufflé, part cornbread, with a silky interior. Let it cool briefly to set before scooping.

21. Wild Rice Pilaf with Dried Cherries

Nutty wild rice holds its shape and resists mushiness after a long simmer. Sweet dried cherries and toasted pecans add contrast in both color and flavor. A squeeze of lemon juice brightens the entire dish.

22. Cheesy Broccoli Casserole

Briefly steaming broccoli maintains a pleasant bite before it bakes. A sharp cheddar sauce envelopes each floret, making the vegetable irresistible. Breadcrumbs on top form a crunchy golden layer.

23. Sweet Potato Casserole with Pecan Streusel

Whipped sweet potatoes gain richness from a touch of butter and vanilla. A buttery pecan streusel replaces marshmallows for grown-up texture. Bake until the topping is crisp and fragrant.

24. Mushroom Gravy

Finely chopped cremini mushrooms sauté until they release their juices and brown. Vegetable stock and a roux thicken the mixture into a luscious sauce. Splash in soy or tamari for extra umami.

25. Roasted Garlic Parmesan Parsnips

Parsnips roast to sweet, tender centers while edges crisp beautifully. Garlic and grated Parmesan cling to the rough surfaces, forming savory pockets. Serve hot as a less-expected root side.

26. Lemon Thyme Roasted Beets

Wrapping beets in foil packets keeps them moist while roasting. Once peeled, they soak up a quick dressing of lemon juice and olive oil. The herbaceous thyme lifts the earthiness nicely.

27. Savory Pumpkin Risotto

Stirring warm broth into arborio rice releases starch, creating natural creaminess. Pumpkin purée blends in toward the end, turning the risotto sunset orange. Finish with sharp cheese and fried sage leaves.

28. Kale and Apple Salad with Maple Vinaigrette

Massage kale with a touch of olive oil to soften the leaves. Crisp apple matchsticks and tart cranberries contrast the hearty greens. A quick maple-mustard vinaigrette ties the flavors together.

29. Honey Butter Skillet Corn

Sweet corn kernels sauté quickly in melted butter until just tender. A spoonful of honey adds shine and gentle sweetness. Sprinkle cracked pepper for balance.

30. Spinach and Artichoke Bake

Cream cheese and Greek yogurt create a lighter base without sacrificing richness. Chopped artichoke hearts and spinach fold in for color and flavor. Serve warm with sturdy crackers or torn baguette.

31. Caramelized Onion Tart

Slow-cooked onions turn sweet and jammy, pairing well with flaky pastry. A thin smear of Dijon under the onions adds gentle sharpness. Slice into squares for an elegant side or starter.

32. Vegan Mac and Cheese

Blended cashews, nutritional yeast, and roasted carrots mimic traditional cheese flavor and color. The sauce clings to pasta shells, creating comforting bite after bite. Toasted breadcrumbs provide a welcome crunch.

33. Herb Butter Pull-Apart Rolls

Soft yeast dough balls bake closely, forming tear-and-share rolls. After baking, brush generously with garlic-parsley butter for aroma. Serve warm to mop up sauces and gravies.

34. Cranberry Pecan Couscous

Instant couscous steams in minutes, making this a speedy addition to any spread. Sweet cranberries and crunchy pecans keep each forkful interesting. Fresh green onions lend a mild bite.

35. Spiced Delicata Squash Rings

Delicata’s edible skin means zero peeling and lovely scalloped edges. A mix of paprika, cumin, and brown sugar caramelizes beautifully during roasting. Flip halfway to ensure even browning.

36. Slow Cooker Garlic Herb Mushrooms

Baby bella mushrooms release savory juices as they simmer low and slow. Garlic, thyme, and a splash of soy sauce deepen the flavor. Serve with toothpicks as a side or topper for mashed potatoes.

37. Sourdough Sage Stuffing Muffins

Diced sourdough absorbs broth and aromatics, then bakes in muffin tins for personal portions. The edges crisp all around, avoiding soggy centers. Handy size makes plating easy.

38. Cauliflower Cheese Bake

Lightly steamed cauliflower keeps its structure under a rich cheese sauce. English-style mustard adds subtle warmth without heat. Bake until the top turns golden and slightly crunchy.

39. Herbed Quinoa Stuffed Peppers

Fluffy quinoa mingles with tomatoes, spinach, and fresh basil for a colorful filling. Baking softens the peppers and melds flavors together. A sprinkle of mozzarella finishes these satisfying parcels.

40. Roasted Root Vegetable Medley

Cutting vegetables into uniform chunks ensures even cooking and appealing presentation. A simple mix of olive oil, salt, and rosemary lets natural flavors shine. Roast until edges crisp and interiors are fork-tender.

41. Lentil and Mushroom Shepherd’s Pie

Hearty green lentils and diced mushrooms create a meaty base seasoned with thyme. Creamy mashed potatoes crown the mixture, sealing in moisture as it bakes. The finished pie slices cleanly, revealing layers of cozy goodness.

42. Spinach Ricotta Lasagna Rolls

Rolling noodles around the filling makes serving neat portions effortless. Ricotta, spinach, and Parmesan bring classic flavors without heaviness. Cover with marinara and bake until bubbly.

43. Vegetable Pot Pie with Puff Pastry

Carrots, peas, and potatoes swim in a silky herb sauce. Puff pastry delivers crackly layers that break beautifully with each spoonful. Bake until the crust is deep golden and puffed.

44. Stuffed Acorn Squash with Wild Rice

Roasting the squash first creates a sweet, edible bowl. Wild rice stuffing adds earthy chew and festive pops of color. Serve halves individually for a picturesque main course.

45. Eggplant Parmesan Stacks

Baking breaded eggplant slices instead of frying keeps the dish lighter. Stacking with sauce and cheese forms tidy towers that hold together. A quick broil melts the final mozzarella layer.

46. Portobello Mushroom Wellington

Large portobello caps replace beef in this spin on a classic. Spinach and goat cheese sit atop each mushroom before everything is wrapped in pastry. The result looks impressive yet involves minimal prep.

47. Three-Cheese Pumpkin Pasta Bake

Pumpkin purée blends with milk and spices to create a velvety sauce. Three cheeses add depth and irresistible pull. Bake until the top bubbles and forms golden spots.

48. Vegan Meatloaf with Tomato Glaze

Lentils, oats, and finely chopped vegetables bind together for a firm sliceable loaf. A tangy ketchup-based glaze caramelizes on top during baking. Leftovers make excellent sandwiches.

49. Chickpea and Sweet Potato Curry

Coconut milk and tomato create a creamy base fragrant with turmeric and cumin. Sweet potatoes break down slightly, thickening the sauce naturally. Serve over fluffy basmati rice.

50. Broccoli Cheddar Quiche

A buttery crust holds a custard of eggs, milk, and sharp cheddar. Quick-blanched broccoli keeps its color and gentle crunch. Enjoy warm or at room temperature.

51. Cauliflower Lentil Loaf

Riced cauliflower lightens a hearty mix of brown lentils and oats. Barbecue glaze brushed on top adds smoky sweetness. Let the loaf rest before slicing for clean pieces.

52. Spinach Feta Stuffed Shells

Jumbo shells capture a flavorful filling of sautéed spinach, feta, and ricotta. Nestled in marinara, they bake until the cheeses meld. Garnish with fresh basil for color.

53. Butternut Squash and Sage Galette

Galettes offer pastry charm without the fuss of a pie plate. Roasted squash fans out over goat cheese and caramelized onions. Sage leaves crisp in the oven, perfuming the dish.

54. Black Bean Enchilada Casserole

Stacked tortillas eliminate the need for rolling individual enchiladas. Black beans and corn provide protein and color. Bake until cheese melts and sauce bubbles along the edges.

55. Pumpkin Gnocchi with Brown Butter

Adding pumpkin purée to the dough gives gnocchi warm color and subtle sweetness. A quick sauté in nutty brown butter crisps the edges lightly. Finish with fried sage leaves and grated cheese.

56. Classic Pumpkin Pie

Smooth pumpkin custard bakes inside a flaky pastry shell until just set. Warm spices like cinnamon and cloves fill the kitchen with familiar aromas. Chill before slicing for the cleanest cuts.

57. Maple Pecan Cheesecake

Graham cracker crust supports a velvety maple-sweetened filling. Toasted pecans suspended in maple syrup crown the top, adding crunch. Serve chilled for best texture and flavor.

58. Apple Cranberry Crisp

Tart cranberries brighten sweet baked apples, creating a jewel-colored filling. The oat crumb topping stays crisp thanks to a touch of melted butter. Scooping through warm fruit into cool vanilla ice cream is pure comfort.

59. Chocolate Sweet Potato Mousse

Blended roasted sweet potatoes create a surprisingly silky base for cocoa powder. Maple syrup sweetens without refined sugar. Chill well for a dense, truffle-like finish.

60. Pear and Ginger Cobbler

Ripe pears soften under a blanket of spiced biscuits scented with fresh ginger. As the cobbler bakes, the biscuits rise and absorb fragrant juices. Serve warm with a scoop of vanilla ice cream.

61. Mini Cranberry Orange Bread Puddings

Cubed brioche soaks up custard laced with orange zest and dried cranberries. Baking in single portions ensures crisp edges all around. They taste great warm or room-temperature.

62. Sweet Potato Pie Bars

Press a buttery pecan crust into the pan for nutty foundation. Velvety sweet potato filling bakes firm enough to slice cleanly. Top with whipped cream rosettes for a playful presentation.

63. Chai-Spiced Rice Pudding

Slowly simmered arborio rice absorbs milk until thick and creamy. Chai spices—cardamom, cinnamon, and cloves—infuse cozy flavor. Serve warm or chilled depending on preference.

64. Salted Caramel Apple Galette

Free-form pastry cradles thin apple slices arranged in a spiral pattern. A drizzle of homemade salted caramel bakes into glossy pockets. The balance of sweet fruit and flaky crust is irresistible.

65. Vegan Chocolate Pumpkin Brownies

Pumpkin purée replaces eggs, keeping the brownies moist and dense. Dark cocoa powder delivers deep chocolate flavor without dairy. Sprinkle extra chips on top before baking for melty pockets.

66. Cranberry Pistachio Biscotti

Double-baking the dough results in crunchy cookies perfect for dipping. Tart cranberries and green pistachios add holiday color. Store in an airtight jar for a make-ahead treat.

67. Pumpkin Cheesecake Truffles

Crushed gingersnaps blend with pumpkin cream cheese to form a soft center. Rolling and chilling the mixture makes dipping in chocolate easy. Keep chilled until serving for best texture.

68. Pecan Pie Shortbread Squares

Buttery shortbread offers sturdy support for gooey pecan filling. Baking in a sheet pan allows quicker cooling and easier slicing than a full pie. Dust lightly with flaky salt to accent the caramel flavor.

69. Cinnamon Roll Bread Loaf

Rolling sweet dough with cinnamon sugar creates a dramatic spiral once sliced. Baking the loaf instead of individual rolls simplifies preparation. Drizzle with simple icing while still warm so it seeps into the crevices.

70. Maple Roasted Pears with Vanilla Ice Cream

Pears roast to tender perfection, their juices mingling with pure maple syrup in the pan. A scoop of vanilla ice cream contrasts the warm fruit with cool creaminess. Sprinkle toasted almonds for a subtle crunch.