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!
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
- Preheat oven to 350°F.
- Place the squash halves cut side down on a baking sheet.
- Bake for 20 minutes or until the squash is tender when pierced with a knife.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, and mushrooms; cook until the vegetables are softened (ca. 5 mns.).
- Reduce heat to medium-low; add the cooked quinoa, beans, chili powder, cumin, salt, and pepper. Stir and mix.
- When done, flip squash halves over and fill each with the mixture.
- 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
- Heat olive oil in a large pot over medium-high heat.
- Add garlic, carrots, celery, and onion, and cook until the vegetables are softened about 5 minutes.
- Stir in smoked paprika, cumin, salt, and pepper.
- Pour in the vegetable broth and pumpkin puree.
- Bring to a boil, then reduce heat and simmer for 10 mns.
- Stir in coconut milk, then blend the soup with an immersion blender until creamy.
- 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
- Preheat oven to 425°F.
- In a large bowl, combine the grated potatoes, Parmesan cheese and Pecorino Romano cheese.
- 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.
- 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
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Clean the portobello mushrooms and remove the stems.
- Brush both sides of the mushrooms with olive oil, sprinkle with salt & pepper.
- Add the shredded cheese on top of each mushroom.
- Place the mushrooms on the baking sheet and bake for 20 minutes or until tender. Serve hot with your favorite sides.
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
- Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the sugar, oil, and eggs until smooth. Add in vanilla extract and pumpkin puree and mix.
- Slowly add the dry ingredients to the wet ingredients and mix.
- Divide the batter between the two prepared cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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
- Preheat oven to 350°F. Grease a 9-inch pie dish.
- In a large bowl, combine the flour, oats, sugar, cinnamon, nutmeg, and salt until combined.
- Cut in the vegan butter until small crumbles form.
- In a separate bowl, combine the chopped apples, lemon juice, sugar, and cinnamon.
- Transfer to the prepared pie dish and spread evenly.
- Sprinkle the crumble topping over the apples, covering them completely.
- 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.
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