Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Holidays + Events
  3. Thanksgiving
  4. Our 37 Best Vegetarian Thanksgiving Recipes

Our 37 Best Vegetarian Thanksgiving Recipes

By Food & Wine Updated November 18, 2021
Skip gallery slides
FB Tweet
Creamy Swiss Chard Gratin with Crispy Gnocchi
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

Whether you're looking for a satisfying meatless alternative to turkey or want to have a variety of vegetable-forward side dishes, these vegetarian Thanksgiving recipes are all perfect for the holiday season. Start off your meal with crispy kabocha squash fritters, or a flavor-packed caramelized onion dip. For your main, a Greens-and-Cheese-Stuffed Cinderella Pumpkin, Carrot Steaks with Roasted Garlic Hollandaise, or Baked Shells with Gremolata Breadcrumbs would make an impressive centerpiece. And don't worry, we didn't forget the stuffing, either. Read on for even more vegetarian Thanksgiving recipes we love.

Note: Some of these recipes include cheeses that are often made with animal rennet. If you prefer not to use that type of cheese, you can omit it if applicable or swap in a vegetarian-friendly substitute.

Start Slideshow

1 of 37

FB Tweet
Pinterest Email Send Text Message Print

Baked Polenta with Mushrooms

Baked Polenta with Mushrooms
Credit: © Dana Gallagher
Get the Recipe

This cheesy baked polenta would be a perfect side dish, or even main. If you'd like to pair it with wine, go for a Bourgogne Rouge.

1 of 37

Advertisement
Advertisement

2 of 37

FB Tweet
Pinterest Email Send Text Message Print

Pear, Parsnip & Fourme d'Ambert Tartines

Pear, Parsnip & Fourme d'Ambert Tartines
Get the Recipe

Pears and parsnips create a sweet-savory topping for these tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.

2 of 37

3 of 37

FB Tweet
Pinterest Email Send Text Message Print

Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
Get the Recipe

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.

3 of 37

Advertisement

4 of 37

FB Tweet
Pinterest Email Send Text Message Print

Quinoa Salad with Sweet Potatoes and Apples

Quinoa Salad with Sweet Potatoes and Apples
Get the Recipe

This vegetarian quinoa salad would make a great first course for Thanksgiving. As a bonus, you can prepare the quinoa and sweet potatoes ahead of time and refrigerate them for up to two days.

4 of 37

5 of 37

FB Tweet
Pinterest Email Send Text Message Print

Wild Mushroom Lasagna

Wild Mushroom Lasagna
Get the Recipe

In this satisfying lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.

5 of 37

6 of 37

FB Tweet
Pinterest Email Send Text Message Print

Two-Potato Flatbread with Olives and Feta

Two-Potato Flatbread with Olives and Feta
Credit: © Con Poulos
Get the Recipe

Both sweet potatoes and baking potatoes appear on this flatbread, which is baked until the edges of the potatoes crisp and the cheese starts to melt.

6 of 37

Advertisement
Advertisement
Advertisement

7 of 37

FB Tweet
Pinterest Email Send Text Message Print

Winter Squash Gnocchi with Brown Butter and Sage

Winter Squash Gnocchi with Brown Butter and Sage
Credit: © Stephanie Meyer.
Get the Recipe

"This classic northern-Italian combo of sage-Parmesan-gnocchi-brown-butter is one of my top five desert-island dishes," Andrew Zimmern says.

7 of 37

8 of 37

FB Tweet
Pinterest Email Send Text Message Print

Ombré Potato and Root Vegetable Gratin

Ombré Potato and Root Vegetable Gratin
Credit: © Con Poulos
Get the Recipe

Chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, which she tops with a crispy Parmesan cheese crust.

8 of 37

9 of 37

FB Tweet
Pinterest Email Send Text Message Print

Pumpkin Lasagna

Delicious Pumpkin Recipes
Credit: Karen Mordechai
Get the Recipe

No need to roast fresh pumpkin for this dish (although you certainly could), because using canned unseasoned pumpkin puree is much quicker, and works just fine. Like most lasagnas, this one is easier to cut if left to set for 10 minutes or so before serving.

9 of 37

Advertisement
Advertisement
Advertisement

10 of 37

FB Tweet
Pinterest Email Send Text Message Print

Caramelized Five-Onion Dip

Caramelized Five Onion Dip
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Get the Recipe

A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—give this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions slowly over low heat concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini.

10 of 37

11 of 37

FB Tweet
Pinterest Email Send Text Message Print

Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce

Kabocha Squash Fritters With Yuzu-Garlic Dipping Sauce
Credit: Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Get the Recipe

Japanese korokke are the basis for these cheesy squash fritters, which can be made with freshly steamed kabocha squash or canned pumpkin puree. A drier squash, kabocha has a sweet flavor and cooks down into a custardy texture that's still dry enough to fry into these crispy two-bite appetizers. Serve them with a shortcut dipping sauce, a blend of fresh garlic, bright yuzu juice, and silky Kewpie mayo.

11 of 37

12 of 37

FB Tweet
Pinterest Email Send Text Message Print

Potato–and–Celery Root Biscuits

Potato and Celery Root Biscuits
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox
Get the Recipe

Biscuit pro Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. Substitute in one and one half cups of mashed potatoes, if desired. Run your hands under very cold water and dry well before working butter into flour in step two and working the dough in step three. "This is the granny method," says Boyd. "It's the tactile way of merging the butter and flour—with your hands. You literally snap it between your fingers and thumb."

12 of 37

Advertisement
Advertisement
Advertisement

13 of 37

FB Tweet
Pinterest Email Send Text Message Print

Carla Hall's Buttermilk Biscuits

Flaky Buttermilk Biscuits
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox
Get the Recipe

Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, chef Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.

13 of 37

14 of 37

FB Tweet
Pinterest Email Send Text Message Print

Fennel and Apple Salad with Hazelnuts

Hazelnut, Fennel and Green Apple Salad
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

Tucked in among the tender lettuce leaves, fragrant fennel, sweet-tart Granny Smith apple, and toasty hazelnuts add a refreshing crunch to this fall salad.

14 of 37

15 of 37

FB Tweet
Pinterest Email Send Text Message Print

Citrus, Beet, and Arugula Salad with Halloumi Croutons

Citrus, Beet and Arugula Salad with Halloumi Croutons
Credit: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv
Get the Recipe

Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons.

15 of 37

Advertisement
Advertisement
Advertisement

16 of 37

FB Tweet
Pinterest Email Send Text Message Print

Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah

Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
Credit: Marcus Nilsson
Get the Recipe

This refreshing salad features bright cherry vinegar and sweet roasted cherry juice. Dukkah—a blend of spices, herbs, and nuts—grounds the flavor and adds an earthy crunch.

16 of 37

17 of 37

FB Tweet
Pinterest Email Send Text Message Print

Whole Baked Pumpkin Soup

Whole Baked Pumpkin Soup
Credit: Aubrie Pick
Get the Recipe

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. In this recipe from chef Christian F. Puglisi, a simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin.

17 of 37

18 of 37

FB Tweet
Pinterest Email Send Text Message Print

Lemon-Pomegranate Cranberry Sauce

Lemon-Pomegranate Cranberry Sauce
Credit: Johhny Miller
Get the Recipe

A quick whirl in a food processor is all it takes to make this fresh-tasting sauce—no cooking required. For a savory boost, stir in finely-ground toasted coriander.

18 of 37

Advertisement
Advertisement
Advertisement

19 of 37

FB Tweet
Pinterest Email Send Text Message Print

Ginger- and Molasses-Glazed Root Vegetables

Ginger- and Molasses-Glazed Root Vegetables Recipe
Credit: Greg DuPree
Get the Recipe

"Spicy, sweet, savory with a nice crunch … What more could one want or expect from a side dish that deserves to be at the center of the table?" Food & Wine Cooks contributor David McCann says of this recipe.

19 of 37

20 of 37

FB Tweet
Pinterest Email Send Text Message Print

Roasted Brussels Sprouts and Onions with Mushroom Lardons

Brussels sprouts with onions and mushroom lardons
Credit: David Malosh
Get the Recipe

A duo of alliums—shallots and pearl onions—becomes irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms.

20 of 37

21 of 37

FB Tweet
Pinterest Email Send Text Message Print

Green Bean Casserole with Almost-Burnt Almonds

Green bean casserole with almost burnt almonds
Credit: David Malosh
Get the Recipe

This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it's browned all the way through.

21 of 37

Advertisement
Advertisement
Advertisement

22 of 37

FB Tweet
Pinterest Email Send Text Message Print

Braised Greens with Crispy Garlic and Miso Butter

Braised greens with crispy garlic and miso butter
Credit: David Malosh
Get the Recipe

Hearty autumn greens take on new life when braised in a miso butter–laced broth. These richly flavored greens make a versatile side dish for everything from turkey and fish to sweet potatoes and squash.

22 of 37

23 of 37

FB Tweet
Pinterest Email Send Text Message Print

Brussels Sprouts and Broccoli with Cranberry Agrodolce

Brussels and Broccoli Agrodolce
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

A quick, high-temperature oven roast on a baking sheet yields crispy, golden brown brussels sprouts and almost-charred, smoky broccoli. Tossed in a sweet and tangy sauce studded with tart cranberries, Fresno chiles, and shallots, the vegetables become an easy, elegant side dish.

23 of 37

24 of 37

FB Tweet
Pinterest Email Send Text Message Print

Roasted Butternut Squash with Curry Leaves

Roasted Butternut Squash with Curry Leaves Recipe
Credit: Greg DuPree
Get the Recipe

"A sprinkling of marash chile flakes and curry leaves with coconut oil add a bit of heat and an intoxicating fragrance, while the black mustard seeds add a hint of nuttiness," cookbook author Nik Sharma says of this butternut squash recipe.

24 of 37

Advertisement
Advertisement
Advertisement

25 of 37

FB Tweet
Pinterest Email Send Text Message Print

Savory Glazed Sweet Potatoes with Sesame Seeds

Savory glazed sweet potatoes with sesame seeds
Credit: David Malosh
Get the Recipe

With brown sugar, vinegar, and liquid aminos, these sweet potatoes are the best balance of savory and sweet. You'll know they are perfectly cooked when they are tender but not falling apart.

25 of 37

26 of 37

FB Tweet
Pinterest Email Send Text Message Print

Garlic-and-Herb Mashed Potatoes

Garlic-and-Herb Mashed Potatoes
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make vibrant, violet mashed potatoes.

26 of 37

27 of 37

FB Tweet
Pinterest Email Send Text Message Print

Crushed Potatoes with Spiced Olive Oil

Crushed Potatoes with Spiced Olive Oil Recipe
Credit: Victor Protasio
Get the Recipe

Pressing the boiled potatoes through a wire baking rack is a neat trick for easily peeling and coarsely crushing them all at once. A trio of toasted and ground seeds—caraway, fennel, and coriander—mixed with extra-virgin olive oil gives these potatoes a delicately fruity but warmly spiced flavor. Because of the generous amount of olive oil in this recipe, the potatoes are great served warm or at room temperature.

27 of 37

Advertisement
Advertisement
Advertisement

28 of 37

FB Tweet
Pinterest Email Send Text Message Print

Rustic Bread Stuffing with Swiss Chard and Chestnuts

Bread stuffing with Swiss chard and chestnuts
Credit: David Malosh
Get the Recipe

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top.

28 of 37

29 of 37

FB Tweet
Pinterest Email Send Text Message Print

Vegetarian Wild Mushroom Sourdough Dressing

Vegetarian Wild Mushroom Sourdough Dressing Recipe
Credit: Victor Protasio
Get the Recipe

Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balance of flavors and textures, keep stirring the mixture until stock and eggs have absorbed into the bread completely and none is pooled at the bottom of the mixing bowl.

29 of 37

30 of 37

FB Tweet
Pinterest Email Send Text Message Print

Brussels Sprouts and Sweet Potato Hand Pies

Brussels sprouts and Sweet potato hand pies
Credit: Gerard + Belevender
Get the Recipe

Made with Lisa Ludwinski's Sister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the brussels sprouts are large, quarter them instead of halving.

30 of 37

Advertisement
Advertisement
Advertisement

31 of 37

FB Tweet
Pinterest Email Send Text Message Print

Creamy Swiss Chard Gratin with Crispy Gnocchi

Creamy Swiss Chard Gratin with Crispy Gnocchi
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano cheeses brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting them in butter instead of boiling adds a compelling crunch.

31 of 37

32 of 37

FB Tweet
Pinterest Email Send Text Message Print

Baked Shells with Gremolata Breadcrumbs

Baked Shells with Gremolata Breadcrumbs
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

Macaroni and cheese is always a crowd-pleaser. This version features a combination of fontina for optimal gooey texture and cheddar for its tangy flavor. A crispy, bright mix of toasted panko, parsley, lemon, and garlic complements the richness of the ultra-creamy baked shells.

32 of 37

33 of 37

FB Tweet
Pinterest Email Send Text Message Print

Raclette-Gruyère Mac and Cheese with Pickled Shallots

Raclette gruyere macaroni and cheese with pickled shallots
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Get the Recipe

Inspired by älplermagronen— Alpine farmers' macaroni—this Swiss twist on a Thanksgiving classic gets rich flavor from Gruyère and a lush creaminess from raclette. Traditional versions of this dish are served with applesauce, and as a nod to that flavor play, we've added some shallots that are quickly pickled in apple cider vinegar to balance the cheesy richness.

33 of 37

Advertisement
Advertisement
Advertisement

34 of 37

FB Tweet
Pinterest Email Send Text Message Print

Curried Squash Galette

Curried Squash Galette
Credit: David Malosh
Get the Recipe

With a super-flaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory winter squash filling, this rustic galette from Food & Wine's Justin Chapple makes a perfect vegetarian meal; serve it with a green salad.

34 of 37

35 of 37

FB Tweet
Pinterest Email Send Text Message Print

Carrot Steaks with Roasted Garlic Hollandaise

Carrot Steaks with Roasted Garlic Hollandaise
Credit: Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero
Get the Recipe

Chef Kate Williams' beautifully layered carrot steaks at the now-shuttered Lady of the House in Detroit were a mainstay on her menu. Here, she's shared an at-home riff using large horse carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce.

35 of 37

36 of 37

FB Tweet
Pinterest Email Send Text Message Print

Roasted Butternut Squash with Chorizo-Spiced Kale

Roasted Butternut Squash with Chorizo Spiced Kale
Credit: Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero
Get the Recipe

With its earthy sweetness and dense texture, butternut squash makes a hearty vegetable steak. Chef Damian Sansonetti highlights its complexity with his chorizo spice mix. He blooms the blend of cumin, Pimentón, and coriander in oil to release each ingredient's aroma, which provides a smoky foundation for this shoulder-season dish.

36 of 37

Advertisement
Advertisement
Advertisement

37 of 37

FB Tweet
Pinterest Email Send Text Message Print

Greens-and-Cheese-Stuffed Cinderella Pumpkin

Greens-and-Cheese Stuffed Cinderella Pumpkin
Credit: Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Get the Recipe

Inspired by Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table.

37 of 37

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 37 Baked Polenta with Mushrooms
    2 of 37 Pear, Parsnip & Fourme d'Ambert Tartines
    3 of 37 Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
    4 of 37 Quinoa Salad with Sweet Potatoes and Apples
    5 of 37 Wild Mushroom Lasagna
    6 of 37 Two-Potato Flatbread with Olives and Feta
    7 of 37 Winter Squash Gnocchi with Brown Butter and Sage
    8 of 37 Ombré Potato and Root Vegetable Gratin
    9 of 37 Pumpkin Lasagna
    10 of 37 Caramelized Five-Onion Dip
    11 of 37 Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce
    12 of 37 Potato–and–Celery Root Biscuits
    13 of 37 Carla Hall's Buttermilk Biscuits
    14 of 37 Fennel and Apple Salad with Hazelnuts
    15 of 37 Citrus, Beet, and Arugula Salad with Halloumi Croutons
    16 of 37 Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
    17 of 37 Whole Baked Pumpkin Soup
    18 of 37 Lemon-Pomegranate Cranberry Sauce
    19 of 37 Ginger- and Molasses-Glazed Root Vegetables
    20 of 37 Roasted Brussels Sprouts and Onions with Mushroom Lardons
    21 of 37 Green Bean Casserole with Almost-Burnt Almonds
    22 of 37 Braised Greens with Crispy Garlic and Miso Butter
    23 of 37 Brussels Sprouts and Broccoli with Cranberry Agrodolce
    24 of 37 Roasted Butternut Squash with Curry Leaves
    25 of 37 Savory Glazed Sweet Potatoes with Sesame Seeds
    26 of 37 Garlic-and-Herb Mashed Potatoes
    27 of 37 Crushed Potatoes with Spiced Olive Oil
    28 of 37 Rustic Bread Stuffing with Swiss Chard and Chestnuts
    29 of 37 Vegetarian Wild Mushroom Sourdough Dressing
    30 of 37 Brussels Sprouts and Sweet Potato Hand Pies
    31 of 37 Creamy Swiss Chard Gratin with Crispy Gnocchi
    32 of 37 Baked Shells with Gremolata Breadcrumbs
    33 of 37 Raclette-Gruyère Mac and Cheese with Pickled Shallots
    34 of 37 Curried Squash Galette
    35 of 37 Carrot Steaks with Roasted Garlic Hollandaise
    36 of 37 Roasted Butternut Squash with Chorizo-Spiced Kale
    37 of 37 Greens-and-Cheese-Stuffed Cinderella Pumpkin

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Our 37 Best Vegetarian Thanksgiving Recipes
    this link is to an external site that may or may not meet accessibility guidelines.