Food

60 Vegetarian Thanksgiving Dishes

November 24, 2014

Let vegetables steal the show with these scrumptious, seasonal, and meat-free Thanksgiving dishes, from hearty sides like soy braised kabocha squash or a sweet potato and kale gratin, to savory main courses like spiced vegetable patties or a multilayered eggplant and goat cheese terrine.

Broccoli Rabe with White Beans and Preserved Lemon — The bitter bite of broccoli rabe is tempered by creamy cannellini beans and brightened by salty preserved lemon. A quick and pretty 1-pan side dish, this is easy to scale up for a crowd; unlike softer, more watery greens, rabe retains plenty of volume after cooking. Look for greens with healthy-looking stems and dark green florets. Get the recipe for Broccoli Rabe with White Beans and Preserved Lemon »Rachel Dolfi

Charred Carrots with Lovage Sauce and Hazelnuts — A smoky, vegetarian alternative for grilled fish.Chris Tonnesen

Dominican Cream of Pumpkin Soup (Crema de Auyama) — This rosemary-accented crema de auyama—Dominican cream of pumpkin soup—is the perfect Thanksgiving treat. Get the recipe for Dominican Cream of Pumpkin Soup (Crema de Auyama) »Farideh Sadeghin

Soy-Braised Kabocha Squash — Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash. Get the recipe for Soy-Braised Kabocha Squash »Maxime Iattoni

Old-Fashioned Scalloped Potatoes — Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser from Canada's Prince Edward Island. Get the recipe for Old-Fashioned Scalloped Potatoes »Gemma and Andrew Ingalls

Haricots Verts Casserole — Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple from Thomas Keller's Bouchon Bistro in Yountville, California. A riff on the American classic, this recipe swaps the green beans for slender French-style haricots verts and the canned mushroom soup for a from-scratch mushroom cream sauce. The whole thing then gets a topping of crispy shallots before baking. Get the recipe for Haricots Verts Casserole »Elion Paz

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. Get the recipe for Sweet Noodle Kugel »Ariana Lindquist

Sage Mashed Potatoes — This fragrant recipes involves a few ingenious methods for infusing the herb's brisk flavor into the mash. Get the recipe for Sage Mashed Potatoes »Todd Coleman

Layered Pumpkin and Cheese Gratin Squares (Boureki) — Boureki cut from a traditional Cretan gratin may be eaten at room temperature, but they are especially irresistible when the cheese is still warm. Get the recipe for Layered Pumpkin and Cheese Gratin Squares (Boureki) »Dimitris Alvanos

Cumin-roasted carrots and parnsips — Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips »Helen Rosner

Pumpkin-Chickpea Curry — With warming notes of curry and cinnamon, this hearty vegetable curry is perfect for a cozy meal. Get the recipe for Pumpkin-Chickpea Curry »Helen Rosner

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. Get the recipe for Fall Salad with Roasted Butternut Squash, Kale Chips, and Pomegranate Seeds »Ariana Lindquist

Mashed Yams with Lime and Honey — Creamy baked yams mashed with butter, lime juice, and honey make an easy, bright autumn side dish. Get the recipe for Mashed Yams with Lime and Honey »Helen Rosner

Green Beans with Sesame Sauce — Ginger-spiced green beans make a light and simple side dish. Get the recipe for Green Beans with Sesame Sauce »Todd Coleman

Slow-Roasted Sweet Potatoes with Garlic Labneh — Slow roasting enhances the potatoes natural sweetness, making this a standout side dish or vegetarian entrée. Garlicky labneh and quick trip under the broiler add tang and smokiness. Get the recipe for Slow-Roasted Sweet Potatoes with Garlic Labneh »Neal Santos

Sautéed Green Beans with Pickled Shallots — Shallots are quick-pickled and sautéed with green beans in this refreshing side. Get the recipe for Sautéed Green Beans with Pickled Shallots »Ariana Lindquist

Sautéed Brussels Sprouts — This simple, satisfying side rounds out any Thanksgiving dinner. Sautéed Brussels Sprouts »Helen Rosner

Roasted Radishes — This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper. Roasted Radishes »André Baranowski

Salata Adas (Garlicky Lentil Salad) — This light, Lebanese lentil salad is flavored with lemon juice, cumin, allspice, and parsley. Salata Adas (Garlicky Lentil Salad) »Todd Coleman

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. Raw Kale Salad with Lemon, Pecorino, and Currants »Helen Rosner

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. Roasted Vidalia Onions with Herbed Bread Crumbs »Todd Coleman

Sweet Potato Honey Fries with Curry-Honey Sauce — An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. Sweet Potato Honey Fries with Curry-Honey Sauce »Maxime Iattoni

Moroccan Carrots with Aleppo Pepper and Mint — The dressing for this cumin-spiced salad is made from the carrots' cooking liquid, which concentrates into a sweet syrup when reduced. Get the recipe for Moroccan Carrots with Aleppo Pepper and Mint »Neal Santos

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. Winter Squash and Apple Soup »Todd Coleman

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. Brussels Sprout Chips with Sweet Chile Sauce »Helen Rosner

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. Shredded Brussels Sprouts and Kale Salad »Helen Rosner

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. Get the recipe for Cranberry-Ginger Chutney »Todd Coleman

Vegetarian Spicy Roasted Cauliflower with Tahini — Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this wintry side dish. Get the recipe for Spicy Roasted Cauliflower with Tahini »Neal Santos

Maple Butter Mashed Sweet Potatoes — Maple syrup enhances the sweetness of this simple sweet potato mash. Get the recipe for Maple Butter Mashed Sweet Potatoes »Maxime Iattoni

Potato and Rutabaga Gratin — Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »Todd Coleman

Spiced Wheat Berry Pilaf — Eastern spices like cumin and cardamom bring bright notes to this earthy, pleasantly chewy pilaf. Get the recipe for Spiced Wheat Berry Pilaf »Todd Coleman

Sweet Potato Casserole with Pecan Crumble — This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman

Fonio Pilaf — This gluten-free grain, a type of millet, provides a wonderfully nutty backbone to a salad of sweet dates and carrots, and crunchy roasted peanuts. Get the recipe for Fonio Pilaf with Dates, Carrots, and Peanuts »Ryan Liebe

Butter-Braised Kohlrabi — Kohlrabi, with its turniplike flavor, takes well to a slow simmer on the stove with chicken stock, butter, and thyme. Get the recipe for Butter-Braised Kohlrabi »Todd Coleman

Red Cabbage Gratin — A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping. Get the recipe for Red Cabbage Gratin »Todd Coleman

Piquant Corn Bread — Jalapeños and cilantro punch up classic cornbread. Get the recipe for Piquant Corn Bread »Todd Coleman

Lentil Salad with Beets and Pomegranate — Packed full of glowing winter produce—sweet roasted beets, tart pomegranate seeds—this lentil salad makes a colorful addition to the winter table. Get the recipe for Lentil Salad with Beets and Pomegranate »Farideh Sadeghin

Kashmiri Collard Greens (Haak) — Ginger, chile powder, fennel seed, and turmeric add complex flavor to these tender collards. Get the recipe for Kashmiri Collard Greens (Haak) »Todd Coleman

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. Get the recipe for Curried Cauliflower with Tomatoes »James Oseland

Curried Cream Onions — Luscious pearl onions are rendered complex by curry powder and Tabasco. Get the recipe for Curried Creamed Onions »James Oseland

Creamed Brussels Sprouts — This creamy, savory preparation brings out Brussels sprouts' natural sweetness. Creamed Brussels Sprouts »Maxime Iattoni

Winter Salad with Buttermilk Dressing — Walnuts, apple, and sliced beet add crunch and flavor to this wintertime salad. Winter Salad with Buttermilk Dressing »André Baranowski

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. Kale and Sweet Potato Gratin »Maxime Iattoni

Saag Paneer (Spinach with Fresh Indian Cheese) — It's not hard to love North Indian saag paneer—meltingly soft spinach strewn with chunks of mild fresh cheese—especially when scooped up with hot flatbread. Saag Paneer (Spinach with Fresh Indian Cheese) »Todd Coleman

Oaxacan Stuffing — This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin. Get the recipe for Oaxacan Stuffing »Landon Nordeman

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. Broiled Spaghetti Squash with Walnut-Miso Glaze »Maxime Iattoni

Green Beans with Lemons and Capers — Inspired by the briny flavors of veal piccata, this elegant side dish is simplicity itself: blanched green beans tossed in a vinaigrette of capers, bright lemon, and a beautiful olive oil. Green Beans with Lemons and Capers »Maxime Iattoni

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. Green Bean Salad with Feta and Mint »Maxime Iattoni

Cranberry Salsa — Lime and jalapeño punch up this fresh, no-cook take on cranberry sauce. Get the Cranberry Salsa recipe »Todd Coleman

Brussels Sprouts Salad — Shredded Brussels sprouts, tossed with pecorino, walnuts, and lemon, is a bright and fresh salad for any Thanksgiving spread. Get the recipe for Brussels Sprouts Salad »André Baranowski

Orange and Honey-Glazed Carrots — Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. Get the recipe for Orange and Honey-Glazed Carrots »Todd Coleman

Slow-Cooked Broccoli Rabe — Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil. Get the recipe for Cime di Rapa Fritte (Slow-Cooked Broccoli Rabe) »Todd Coleman

Curried Brussels Sprouts — These Brussels sprouts, inspired by classic South Indian curry dishes, retain a hint of bite in the center, while the garam masala and onion add a sweetness that offsets the sprouts' flavor nicely. Get the recipe for Curried Brussels Sprouts »Todd Coleman

Green Bean and Radish Salad — In this salad, a chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat. Get the recipe for Green Bean and Radish Salad »Maxime Iattoni

Polenta with Corn and Wild Rice — Wild rice adds a toasty nuttiness to polenta, its creamy sweetness heightened with freshly puréed corn. Serve as a side dish or vegetarian main course. Get the recipe for Polenta with Corn and Wild Rice »William Hereford

Whipped Potatoes with Celery Root — Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It's a tweak even a diehard traditionalist can love. Get the recipe for Whipped Potatoes with Celery Root »André Baranowski

Carrot and Pistachio Salad — Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman's Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »Matt Taylor-Gross

Orange and Radish Salad — Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
Get the recipe for Orange and Radish Salad »Christopher Hirsheimer

Spelt Risotto with Beets and Horseradish — Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »Todd Coleman

Rutabaga Caponata — Rutabagas are the star in this autumnal twist on the well-known Sicilian eggplant relish. Get the recipe for Rutabaga Caponata »Larry Nighswander

Classic Stuffing — Nutmeg and savory—two seasonings commonly found in 19th-century stuffing recipes—add subtly sweet and herbal notes to this dish. Get the recipe for Classic Stuffing »Vanessa Rees

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