120+ Vegetarian Thanksgiving Recipes
Add Preferred SourceDelicious and easy vegetarian Thanksgiving recipes, with something for everyone! It doesn’t matter if you’re cooking for one individual vegetarian guest or for a whole family of vegetarians, we have fantastic recipe solutions for you.
Do you have trouble planning your vegetarian or vegan Thanksgiving menu?
Got a vegetarian guest and not sure how to replace the meat?
Don’t worry, we have rounded up the best meat free recipes for this year’s Thanksgiving table.
The only difficult choice you’ll now have is deciding which of these delicious vegetarian recipes you want to make!
You’ll be choosing between a delicious nut roast, mushroom wellington, and an awesome four cheese lasagne!
The best vegetarian thanksgiving recipes for the whole family to enjoy
Cooking Thanksgiving dinner for a vegetarian needn’t be difficult.
We’ve collected the best appetizers like parsnip soup and blue cheese dip.
Main courses include mouthwatering lentil loaf and mushroom risotto.
You’ve so many vegetarian side dishes to choose from including broccoli casserole, honey roasted carrots and sweet potato mash.
Delicious recipes for everyone to enjoy
And wait until you see our desserts which include apple pie, lemon pie, and apple crumble!
Each and every one of the recipes is suitable for vegetarians and many are suitable for vegans too.
So let’s take a look at all of the delicious suggestions!
Equipment
- Roasting tin
Ingredients
- 500 g Parsnips Peeled & halved
- 1 tbsp Semolina
- 1 tbsp Honey
- 1 tbsp Maple syrup
- 1 tsp White wine vinegar
- Pinch of kosher salt
- 2 tbsp Sunflower oil
- 2 tbsp Butter
- 3 Sprigs fresh thyme
Instructions
- Preheat your oven to 170°C/340°F
- Wash or peel your parsnips, then top and tail them. Using a sharp knife cut your parsnips in half lengthways, and if they are large parsnips, cut them in half again. Bring a large pan of salted water to a boil and boil your parsnips for 5 minutes. Drain your parsnips in a colander and set aside for 5 minutes500 g Parsnips
- In a large mixing bowl, add semolina, honey, maple syrup, white wine vinegar, and salt. Add your parsnips to the bowl, and toss until they are all evenly coated. On a baking sheet, place your coated parsnips as a single layer, ensuring that they don't touch each other. Add with sunflower oil, nobs of butter, fresh thyme sprigs, kosher salt, and roast for 40 minutes, turning halfway through to ensure an even roasting. When your roast parsnips are ready, they will have turned a lovely golden brown and should be crispy on the outside and soft on the inside, but not burnt. Serve immediately. Enjoy!1 tbsp Semolina, 1 tbsp Honey, 1 tbsp Maple syrup, 1 tsp White wine vinegar, Pinch of kosher salt, 2 tbsp Sunflower oil, 2 tbsp Butter, 3 Sprigs fresh thyme
Notes
- Keep them apart
When cooking your parsnips, make sure they don’t touch and always keep them to a single layer or you’ll have mushy parsnips instead of the deliciously crispy ones that we all love - Get ahead
Peel them the day before and store them covered in cold water or cook them and freeze them up to 2 months before you need them
Nutrition
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Sweet Potato Soup
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So much choice!
My new brother in law is a vegetarian so this list is going to be invaluable! Pinning for later.