These hearty vegetarian dishes from around the world will satisfy every appetite this holiday.
Pumpkin Soup in a Pumpkin
This recipe proves that the flesh isn’t just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking. See the recipe for Pumpkin Soup in a Pumpkin »
Vegetarian Lasagne
No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.
Winter Squash and Apple Soup
A garnish of fried mushrooms and a drizzle of spiced mint butter adds elegance to a simple pureed vegetable soup.
Tossing crisp-fried brussels sprout leaves in a spicy Thai-flavored dressing spiked with yuzu juice, sesame oil, and Sriracha enlivens the old standby vegetable.
Green Beans and Tomatoes
In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.
Get the recipe for Classic Manicotti »
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.
Kale and Sweet Potato Gratin
Don’t limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.
Broiled Spaghetti Squash with Walnut-Miso Glaze
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
Lemon-and-Herb-Roasted Vegetables
Chopped whole lemon and spicy fresh ginger lend brightness to hearty roasted vegetables including sweet potatoes, acorn squash, and carrots.
Creamy Watercress Dip
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.
Roasted Onion and Chestnut Compote »
Sweet Noodle Kugel
Kugel—the creamy egg noodle casserole that’s a staple of Jewish holiday cooking&dmash;gets a Midwestern topping of cornflakes in this Thanksgiving side dish.
Cranberry-Walnut Relish
Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.
Roasted Carrot and White Bean Dip
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
Lemon Parmesan Dip
Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.
