Content Summary

Are you hosting a vegetarian Thanksgiving dinner this year? We’ve got you covered with these easy and delicious recipes that are sure to please!

Get the party started with 3 of these 6 delicious dishes. If you cook for a large group, make all these 6 healthy & unique courses for a Thanksgiving feast!

Starter Options:

Appetizer 1: Vegetarian Stuffed Squash


  • 2 acorn squash, halved, and seeded + 1 yellow paprika, chopped
  • ½ onion, diced + 2 cloves garlic, minced
  • 1 cup mushrooms, diced + 1 cup cooked quinoa + ½ cup shredded cheese
  • 1 can black beans, drained and rinsed
  • 1 tsp. chili powder + ¼ tsp. cumin + 1 tsp. salt and pepper
  • 1 tablespoon olive oil


  1. Preheat oven to 350°F.
  2. Place the squash halves cut side down on a baking sheet.
  3. Bake for 20 minutes or until the squash is tender when pierced with a knife.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Add the onion, garlic, and mushrooms; cook until the vegetables are softened (ca. 5 mns.).
  6. Reduce heat to medium-low; add the cooked quinoa, beans, chili powder, cumin, salt, and pepper. Stir and mix.
  7. When done, flip squash  halves over and fill each with the mixture.
  8. Top with cheese, and bake for an additional 10 mns. or until the cheese is melted and bubbly. Serve hot and enjoy!

Appetizer 2: Vegan Pumpkin Soup


  • 2 cans pumpkin puree + 1 can coconut milk
  • 3 carrots, chopped + 2 stalks celery, diced
  • 1 tsp. smoked paprika + ½ tsp. cumin + 1 tsp. salt & pepper
  • 4 cups vegetable broth
  • 2 cloves garlic, minced + 1 onion, diced + 1 tablespoon olive oil


  1. Heat olive oil in a large pot over medium-high heat.
  2. Add garlic, carrots, celery, and onion, and cook until the vegetables are softened about 5 minutes.
  3. Stir in smoked paprika, cumin, salt, and pepper.
  4. Pour in the vegetable broth and pumpkin puree.
  5. Bring to a boil, then reduce heat and simmer for 10 mns.
  6. Stir in coconut milk, then blend the soup with an immersion blender until creamy.
  7. Season with salt and pepper, to taste. Serve warm and enjoy!

Main Course Options:

Main Course 1: Cacio e Pepe Rösti


  • 5 large potatoes, grated
  • ¾ cup Parmesan cheese, shredded
  • ½ cup Pecorino Romano cheese, shredded
  • 3 tablespoons butter


  1. Preheat oven to 425°F.
  2. In a large bowl, combine the grated potatoes, Parmesan cheese and Pecorino Romano cheese.
  3. Melt the butter in a non-stick skillet over medium-high heat. When melted, add the potato mixture and spread it out evenly in the pan. Cook for 5 minutes or until golden brown and crispy.
  4. Carefully transfer the skillet to the oven and bake for 10 mns or until golden and bubbly. Serve hot with your favorite sides.

Main Course 2: Portobello Steaks


  • 8 large portobello mushrooms + ½ cup shredded cheese
  • 3 tablespoons olive oil + 1 tsp. salt and pepper, to taste


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Clean the portobello mushrooms and remove the stems.
  3. Brush both sides of the mushrooms with olive oil, sprinkle with salt & pepper.
  4. Add the shredded cheese on top of each mushroom.
  5. Place the mushrooms on the baking sheet and bake for 20 minutes or until tender. Serve hot with your favorite sides.

Dessert Options:

Dessert 1: Pumpkin Spice Cake with Maple Frosting

For the Cake:

  • 2 cups all-purpose flour + 1 cup granulated sugar + ¾ cup vegetable oil
  • 1 tsp. baking powder + 1 tsp. baking soda + 1 tsp. vanilla extract
  • 2 tsp. cinnamon + ¼ tsp. nutmeg + ¼ tsp. ginger + ½ tsp. salt
  • 1 can pumpkin puree + 2 large eggs

For the Maple Frosting:

  • 4 cups powdered sugar + ½ cup butter softened
  • 4 tablespoons pure maple syrup + 2 tablespoons of milk
  • 2 tsp. vanilla extract


  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together the sugar, oil, and eggs until smooth. Add in vanilla extract and pumpkin puree and mix.
  4. Slowly add the dry ingredients to the wet ingredients and mix.
  5. Divide the batter between the two prepared cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. For the maple frosting: Beat together the butter and powdered sugar until creamy. Add maple syrup and vanilla extract. Mix. Slowly add in the milk, one tablespoon at a time, until desired consistency is reached.
  8. Spread the frosting over the cooled cakes and serve.

Dessert 2: Vegan Apple Pie Crumble

For the crumble topping:

  • 1 cup all-purpose flour + 1 cup old-fashioned oats + ¼ cup granulated sugar
  • 1 tsp. cinnamon + ½ tsp. nutmeg + 1/2 tsp. salt
  • ½ cup vegan butter

For the apple filling:

  • 5 large apples, peeled and chopped
  • 1 tsp. lemon juice + 1 tsp. cinnamon
  • ¼ cup granulated sugar


  1. Preheat oven to 350°F. Grease a 9-inch pie dish.
  2. In a large bowl, combine the flour, oats, sugar, cinnamon, nutmeg, and salt until combined.
  3. Cut in the vegan butter until small crumbles form.
  4. In a separate bowl, combine the chopped apples, lemon juice, sugar, and cinnamon.
  5. Transfer to the prepared pie dish and spread evenly.
  6. Sprinkle the crumble topping over the apples, covering them completely.
  7. Bake for 40-45 minutes or until the topping is golden and the apples are tender. Let cool before serving.

Tips & Tricks:

  • For an extra crunchy topping, add ½ cup chopped pecans to the crumble mixture.
  • For a truly unique experience, try serving up a savory Thanksgiving-themed charcuterie board that includes all of your favorite vegetarian delights like hummus, olives, nuts, and cheeses.
  • Need more inspirations? Check the video below for 4 more vegan recipes.
Vegan-Friendly Thanksgiving Recipes | Goodful

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Happy cooking!

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