Every year this week, I’m asked for ideas for vegetarian Thanksgiving recipes. I also added a couple of recipes that I found on other websites that looked exciting. I hope those of you preparing and celebrating Thanksgiving this week have a wonderful time with friends and loved ones. You will also find a special selection of vegan Thanksgiving recipes (and suggestions) here. xx, -h
Fried Vegetables Orzo – So Good! This is toasted delicata squash and kale with orzo noodles and a salted yogurt dressing.
Mashed potatoes – this is how it works. Buttery tips, sprinkled cloud-like with saffron-garlic butter and sprinkled with roasted almonds, coriander and sesame seeds. Simple but with enough twist to make them special.
Golden Crusted Brussels Sprouts – These are the best. A quick and easy Brussels sprouts recipe that will convert the greatest skeptics. Bright green, tender Brussels sprouts that turn deep golden and crispy where they touch the pan, dusted with cheese. There is also an oregano version linked below.
Heirloom Apple Salad – A popular fall salad. You’ll see old apples, shaved celery, and toasted nuts of your choice. The dressing consists of crème fraîche with rosemary, garlic and champagne vinegar. The mix of textures and flavors is magical.
Toasted Delicata Pumpkin Salad – So Delicious! Pretty, gratinated slices of Delicata squash, a few small potatoes, chopped kale, radishes, marcona almonds – and a bold miso harissa dressing.
Oregano Brussels Sprouts – Fried and then finished with a drizzle or oregano delicacy and toasted almond slices.
Pomelo Green Beans – A green bean side from a pan with a walnut and garlic dressing and highlighted with pomelo segments. Turn it into a simple main course with some seared tofu or a poached egg.
Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe – dill, green beans, leek, salt, and olive oil. That’s it – five ingredients, one pan – delicious green beans.
Lentils with Wine Glazed Vegetables – These simple, wine glazed lentils from Deborah Madison have been a long-time favorite. Perfect addition to a Thanksgiving spread.
Raw Tuscan Salad – A red chilli-infused, shredded raw kale salad tossed in a vibrant, lemony pecorino dressing.
Quinoa Pan Bread – If you’re ready to change it up a bit, this is a completely over-the-top alternative to your favorite cornbread recipe. Or rather – a rustic, minimally structured corn and quinoa pan bread with vanilla pudding, crispy edges and a herbal scent.
Spiced Spinach with Walnuts – The Jist: a hot pan filled with all sorts of things that work well with spinach – roasted walnuts, grated mint, lemon, a variety of spices, and a good amount of leeks that are cooked to be silky and tender.
Miso Sesame Winter Squash – Inspired by a Bryant Terry recipe – roasted winter squash (and tofu) with miso, maple, sesame, citrus sauce.
Vegetarian Thanksgiving main course
A collection of side dishes and salads with something like the following ravioli salad, that’s how I like to put a plate together on Thanksgiving. I never try to “replace” the turkey.
Hazelnut and Chard Ravioli Salad – I made this a few years ago and it’s a great vegetarian main course. Plump ravioli with roasted hazelnuts, sautéed chard ribbons and caramelized onions are the heart of this ravioli salad recipe. It is rounded off with a touch of cheese, sliced chives and lemon peel. You can prepare most of the components in advance.
Crushed Brussels Sprouts and Apples – Another popular way to cook Brussels sprouts. Brussels sprouts, apples, garlic, pine nuts and tofu grated in a pan with a touch of maple syrup.
A little something sweet
A list of vegetarian Thanksgiving recipes doesn’t stop there! A favorite cake – you could have apple-blueberry, straight berries, pear-lingonberry, etc.
And this? They look delicious too.