The Thanksgiving table is laden with plenty of side dishes that can satisfy the non-meat-eaters. But we’re long past the days of relegating our vegetarian and vegan guests to that fate.
Sure, you can grab a mock meat centerpiece at the grocery store, but why not celebrate the holiday and the season with all of the bountiful produce that’s available this time of year?
We’ve picked out some of our heartiest vegetarian and vegan recipes, starring squash, mushrooms, cauliflower, sweet potatoes and more, that will shine next to the turkey — or in place of it. Need more ideas? Check out our archives of more than 10,000 tested recipes.
Roasted Butternut Squash With Feta and Dates
Pictured above. Feta and dates bring a sweet and salty charm to this roasted butternut squash dish. Get the recipe.
Phyllo-Wrapped Celery Root With Cider Glaze
Dress up roasted celery root with a crispy phyllo shell and a sweet-and-sour apple cider glaze to turn it into a showstopper. Get the recipe.
Sheet Pan Cauliflower Marbella
This sheet pan meal is a simple meatless main, but it also would be a refreshing change of pace as a side for anyone partaking in the turkey, thanks to the briny olives and capers, as well as vinegar. Get the recipe.
Roasted Portobello Mushroom, Pecan and Chestnut Wellington
Sure, it’s an American holiday, but we’re pulling some inspiration from across the pond with this nutty mushroom Wellington. To make it vegan, use a vegan puff pastry and your favorite nondairy milk. Get the recipe.
Lentil and Pecan-Stuffed Acorn Squash
Acorn squashes are stuffed with a hearty mix of lentils, pecans, orange zest and sage-infused brown butter to create a main dish that is as satisfying as it is beautiful. If you want to make it ahead, roast the squash halves, and refrigerate for up to five days before stuffing and finishing the dish. Or, the entire dish can be assembled and refrigerated for up to four days and warmed in the oven. Get the recipe.
Sheet Pan Persian-Style Stuffed Delicata Squash With Broccolini and Carrots
Looking for a hearty main that’s pretty much a meal in itself? These delicata squashes are overflowing with jasmine rice, lentils, nuts, dried fruit and vegetables. Get the recipe.
Whole Roasted Cauliflower With Almond Brown Butter
There’s just something about whole roasted vegetables that’s so festive, and this cauliflower is taken to the next level with a healthy dose of brown butter and sliced almonds. Get the recipe.
Farro Risotto With Butternut Squash and Sage
If you’re looking for a veggie-friendly main that’s low-key and fuss-free, consider this farro risotto. Get the recipe.
Butternut Squash and Apple Gratin
Firm, sweet apples complement tender butternut squash in this crispy and creamy gratin. Get the recipe.
Polenta Stuffed With Squash and Mushrooms
Mix things up with a savory polenta casserole filled with squash and mushrooms. Try using vegan parmesan and mozzarella to make it plant-based. Get the recipe.
Lentil-Mushroom Farmer’s Pie With Turmeric Cauliflower Mash
This twist on a shepherd’s pie is creamy, comforting and completely vegan. Get the recipe.
Mushroom Bourguignon
This vegan bourguignon is every bit as saucy and decadent as its meaty counterpart, but this one takes only a half-hour to make. Get the recipe.
Vegetable and Bean Pot Pies With Sweet Potato Crusts
These stunning, single-serving pot pies are ideal if you have a handful of vegetarian or vegan guests at your gathering. Get the recipe.
Curried Cauliflower and Farro Bake
Aromatic warming spices such as Madras curry powder and fennel seeds add a twist to this casserole loaded with cauliflower, farro and cheese. Get the recipe.
Pumpkin, Walnut and Sage Crostata
A tasty crostata filled with pumpkin wedges, walnuts and sage leaves makes for an elegant vegetarian centerpiece. It’s easily made vegan with agave and nondairy butter. Get the recipe.
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