Vegetarian Thanksgiving Sides and Mains

These hearty vegetarian dishes from around the world will satisfy every appetite this holiday.

Fresh Mushroom Cutlets with Mornay Sauce
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike. See the Fresh Mushroom Cutlets with Mornay Sauce Recipe
Christopher Hirsheimer
See the RecipeDavid Sawyer
See the RecipeDavid Sawyer
See the RecipeLaurie Smith
See the RecipeRoger Sherman
Yams with Ginger and Scallions
The kick of chile, ginger, and lime offers a welcome counterpoint to the rich, sweet flavor of yams. See the recipe for Yams with Ginger and Scallions »Larry Nighswander
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 »Christopher Boas
Treviso and Gorgonzola Tart
Treviso and Gorgonzola Tart
Delicately flavored treviso is combined with pungent gorgonzola and baked atop pillowy puff pastry.Maxime Lattoni
Chestnut Stuffing
Traditionally used for stuffing fatty birds like goose because of their high starch content, we like using chestnuts in stuffings for leaner birds like turkey as well, for the sweet nutty flavor they impart. See the recipe for Chestnut Stuffing »Christopher Hirsheimer
Rutabaga Caponata
Rutabagas are the star in this autumnal twist on the well-known Sicilian eggplant relish. See the recipe for Rutabaga Caponata »Larry Nighswander
Salade Lyonnaise
Salade Lyonnaise
Hailing from Lyon, this French bistro standard gathers a delectable trio of bitter frisée, runny poached egg, and crisp lardons.Andre Baranowski
Turnip-Potato Puree
Serve this mash with pork sausages, if you like. See the recipe for Turnip-Potato Puree »Ben Fink
Sauteed Brussels Sprouts with Pecans
Roasted pecans add crunch while complimenting the earthy, slightly sweet flavor or Brussels sprouts. If you don't have pecans on hand, hazelnuts make a great substitute. See the recipe for Sauteed Brussels Sprouts with Pecans »André Baranowski
Vegetarian Lasagne
No one will miss the meat in this creamy, vegetable-laden lasagne with perfectly al dente noodles.Andre Baranowski
Curried Cream Onions
Luscious pearl onions are rendered complex by curry powder and Tabasco. See the recipe for Curried Creamed Onions »James Oseland
Curried Cauliflower with Tomatoes
Frying whole spices to release their flavor--a technique known in many parts of India as baghar--is crucial to developing the flavors in this simple dish of cauliflower and tomato. See the recipe for Curried Cauliflower with Tomatoes »James Oseland
Green Beans with Sesame Sauce
Green Beans with Sesame Sauce
Ginger-spiced green beans make a light and simple side dish.Todd Coleman
Roasted Radishes
Roasted Radishes
This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper.André Baranowski
Salata Adas (Garlicky Lentil Salad)
Salata Adas (Garlicky Lentil Salad)
This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley.Todd Coleman
Collard Greens Salad with Peanut Vinaigrette
We created this composed salad with baby collards to showcase their natural affinity with peanuts and black-eyed peas. See the recipe for Collard Greens Salad with Peanut Vinaigrette »A.J. Wilhelm
Piquant Corn Bread
Piquant Corn Bread
Jalapeños and cilantro punch up classic cornbread.Todd Coleman
Red Cabbage Gratin
Red Cabbage Gratin
A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping.Todd Coleman
Sage Mashed Potatoes
This fragrant recipes involves a few ingenious methods for infusing the herb's brisk flavor into the mash.Todd Coleman
Butter-Braised Kohlrabi
Butter-Braised Kohlrabi
Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme.Todd Coleman
Roasted Vidalia Onions with Herbed Bread Crumbs
Roasted Vidalia Onions with Herbed Bread Crumbs
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.Todd Coleman
Autumn Vegetable Patties
A satisfying vegetarian main course, these sweet potato, white bean, and spinach patties are terrific served with cranberry-ginger chutney. See the recipe for Autumn Vegetable Patties »Todd Coleman
Cranberry-Ginger Chutney
This sophisticated take on cranberry sauce, laced with spices and plenty of fresh ginger, gets a boost from chopped celery and tart apples. See the recipe for Cranberry-Ginger Chutney »Todd Coleman
Peas with Orange and Mint
Peas with Orange and Mint
Fresh orange juice and plenty of mint enliven ordinary frozen peas.Todd Coleman
Potato and Rutabaga Gratin
Potato and Rutabaga Gratin
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman
Spiced Wheat Berry Pilaf
Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. See the recipe for Spiced Wheat Berry Pilaf »Todd Coleman
Winter Squash and Apple Soup
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.Todd Coleman
Shredded Brussels Sprouts and Kale Salad
Shredded Brussels Sprouts and Kale Salad
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous green vegetables.Helen Rosner
Brussels Sprout Chips with Sweet Chile Sauce
Brussels Sprout Chips with Sweet Chile Sauce
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.Helen Rosner
Baked Sweet Potatoes with Brown Sugar and Black Pepper
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural. See the recipe for Baked Sweet Potatoes with Brown Sugar and Black Pepper »Todd Coleman
Green Beans and Tomatoes
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.Todd Coleman
Raw Kale Salad with Lemon, Pecorino, and Currants
Raw Kale Salad with Lemon, Pecorino, and Currants
In this simple, elegant salad, the spicy flavor of thinly sliced raw kale is offset by creamy Pecorino cheese, bright lemon, and sweet-tart dried currants.Helen Rosner
Classic Manicotti
A little ham added to the ricotta filling for this classic baked pasta imparts an extra layer of richness.Landon Nordeman
Pumpkin-Chickpea Curry
Pumpkin-Chickpea Curry
With warming notes of curry and cinnamon, this hearty vegetable curry is perfect for a cozy meal.Helen Rosner
Roasted Vegetable Terrine
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.Helen Rosner
Creamed Brussels Sprouts
Creamed Brussels Sprouts
This creamy, savory preparation brings out Brussels sprouts' natural sweetness.Maxime Iattoni
Maple Butter Mashed Sweet Potatoes
Maple Butter Mashed Sweet Potatoes
Maple syrup enhances the sweetness of this simple sweet potato mash.Maxime Iattoni
Kale and Sweet Potato Gratin
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.Maxime Iattoni
Broiled Spaghetti Squash with Walnut-Miso Glaze
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.Maxime Iattoni
Green Bean Salad with Feta and Mint
Green Bean Salad with Feta and Mint
Feta, red onion, and mint are a classic combination; tossed with snappy green beans they make a salad of surprising complexity.Maxime Iattoni
Lemon-and-Herb-Roasted Vegetables
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 Watercress Dip
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make this bright dip for raw vegetables.Helen Rosner
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds
Crispy baked kale, sweet roasted squash, and peppery arugula and watercress are combined with pumpkin and pomegranate seeds in this colorful salad.Ariana Lindquist
Sautéed Green Beans with Pickled Shallots
Sautéed Green Beans with Pickled Shallots
Shallots are quick-pickled and sautéed with green beans in this refreshing side.Ariana Lindquist
Roasted Onion and Chestnut Compote
Roasted Onion and Chestnut Compote
For this compote, roasted onions, bacon, and chestnuts are simmered in cream with cognac.Ariana Lindquist
Crème Fraîche Mashed Potatoes
Creme fraiche mashed potatoes
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes.Farideh Sadeghin
Sweet Noodle Kugel
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.Ariana Lindquist
Cranberry-Walnut Relish
Cranberry-Walnut Relish
Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.Farideh Sadeghin
Roasted Carrot and White Bean Dip
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.Helen Rosner
Lemon Parmesan Dip
Lemon Parmesan Dip
Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter.Helen Rosner
Mashed Yams with Lime and Honey
Mashed Yams with Lime and Honey
Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish.Helen Rosner
Sautéed Brussels Sprouts
Sautéed Brussels Sprouts
This simple, satisfying side rounds out any Thanksgiving dinner.Helen Rosner
Roasted Beets with Orange and Crème Fraîche
Roasted Beets with Orange and Crème Fraîche
A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation.Vanessa Rees
Creamy Garlic Soup
Creamy Garlic Soup
A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »Vanessa Rees
Cream of Fennel Soup
Cream of Fennel Soup
This rich, smooth soup balances the gentle flavor of fennel with spices and a bracing addition of Pernod. Get the recipe for Cream of Fennel Soup »Vanessa Rees