From creamy pasta bakes to hearty casseroles, these vegetarian Thanksgiving main dish recipes highlight fall produce and seasonal flavors for a festive meat-free holiday meal.
While meat often gets the spotlight at Thanksgiving, vegetarians deserve more than side dishes and pie. These vegetarian Thanksgiving main dish recipes prove that a meat-free meal can be hearty and festive. With flavors built around seasonal produce like pumpkin, squash and sweet potatoes, these mains fit seamlessly into the best Thanksgiving menu ideas.
These holiday vegetarian meals range from large dishes of cheesy lasagna with pumpkin and comforting vegetarian shepherd’s pie, that serve a crowd, to individually portioned pot pies and stuffed squash boats. There are recipes versatile enough to be paired with classic vegetarian Thanksgiving sides and fall cocktails, and less-traditional but still special meatless ideas.
To save time, prepare vegetarian casseroles or other make-ahead dishes in advance and bake them when guests arrive. The recipes scale easily, so you can adjust quantities for any size gathering and ensure every guest enjoys a main course worthy of the holiday.
1/27
Easy Butternut Squash Soup
From the Recipe Creator:
When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.
2/27
Pumpkin Lasagna
From the Recipe Creator:
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama
Nutrition Facts:
1 piece: 310 calories, 12g fat (6g saturated fat), 36mg cholesterol, 497mg sodium, 32g carbohydrate (7g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat.
3/27
Lentil Loaf
From the Recipe Creator:
This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona
Nutrition Facts:
1 piece: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
4/27
Vegetable Tian
From the Recipe Creator:
This colorful, hearty and delicious dish originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but a knife will work just fine if you don't have one. —Francine Lizotte, Langley, British Columbia
Nutrition Facts:
1 serving: 287 calories, 12g fat (6g saturated fat), 26mg cholesterol, 387mg sodium, 36g carbohydrate (6g sugars, 6g fiber), 9g protein.
5/27
Mushroom Bourguignon
From the Recipe Creator:
This recipe is a vegetarian version of the classic French Beef Bourguignon. The sour cream adds a Russian stroganoff element to the dish and a tang to the sauce. This is delicious over polenta, mashed cauliflower, noodles or spaetzle. —Arlene Erlbach, Morton Grove, Illinois
Nutrition Facts:
1-1/4 cup: 238 calories, 12g fat (7g saturated fat), 31mg cholesterol, 252mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 5g protein.
6/27
Autumn Torte Rustica
From the Recipe Creator:
The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup or salad as a light meal. —Taste of Home Test Kitchen
Nutrition Facts:
1 piece: 403 calories, 24g fat (9g saturated fat), 88mg cholesterol, 434mg sodium, 34g carbohydrate (5g sugars, 6g fiber), 18g protein.
7/27
Veggie Mac and Cheese
From the Recipe Creator:
This creamy mac and cheese definitely doesn't come from a box! Fresh veggies add crunch and color and will leave everyone asking for seconds. —Marsha Morril, Harrisburg, Oregon
Nutrition Facts:
1 cup: 200 calories, 11g fat (6g saturated fat), 33mg cholesterol, 391mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 10g protein.
8/27
Seitan Chicken
From the Recipe Creator:
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. —Peggy Woodward, Shullsburg, Wisconsin
Nutrition Facts:
1 patty: 616 calories, 26g fat (2g saturated fat), 0 cholesterol, 1194mg sodium, 51g carbohydrate (2g sugars, 2g fiber), 41g protein.
9/27
Rustic Squash Tarts
From the Recipe Creator:
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. —Ann Marie Moch, Kintyre, North Dakota
Nutrition Facts:
1 piece: 279 calories, 15g fat (4g saturated fat), 17mg cholesterol, 196mg sodium, 34g carbohydrate (7g sugars, 5g fiber), 4g protein.
10/27
Vegan Meatballs
From the Recipe Creator:
Classic spaghetti and meatballs, meatball sandwiches, casseroles and cocktail appetizers—these savory little bites are delicious eaten one at a time or as part of a larger dish. —Taste of Home Test Kitchen
Nutrition Facts:
About 4 meatballs: 186 calories, 7g fat (1g saturated fat), 0 cholesterol, 331mg sodium, 23g carbohydrate (2g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.
11/27
Portobello and Chickpea Sheet-Pan Supper
From the Recipe Creator:
This is a fantastic meatless dinner. It works well with a variety of sheet-pan-roasted vegetables. —Elisabeth Larsen, Pleasant Grove, Utah
Nutrition Facts:
1 mushroom with 1 cup vegetables: 279 calories, 16g fat (2g saturated fat), 0 cholesterol, 448mg sodium, 28g carbohydrate (8g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 3 fat, 2 starch.
12/27
Mushroom and Sweet Potato Potpie
From the Recipe Creator:
The last time I was in the U.S., I had an amazing mushroom and beer potpie at a small brewpub. It was so rich and comforting. I tried numerous versions when I got home and I think I've come pretty close! —Iben Ravn, Copenhagen, Denmark
Nutrition Facts:
1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.
13/27
Tuscan Portobello Stew
From the Recipe Creator:
Here’s a healthy one-skillet meal that’s quick and easy to prepare, yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
Nutrition Facts:
1-1/4 cups: 309 calories, 8g fat (1g saturated fat), 0 cholesterol, 672mg sodium, 46g carbohydrate (9g sugars, 13g fiber), 12g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.
14/27
Pomegranate Squash Bowl
From the Recipe Creator:
This recipe is as simple as it is beautiful. It combines unique flavors that, when blended together, create an out-of-this-world taste sensation. You can try other roasted, salted nuts instead of the soy nuts and use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin
Nutrition Facts:
3/4 cup: 367 calories, 9g fat (2g saturated fat), 5mg cholesterol, 327mg sodium, 60g carbohydrate (23g sugars, 9g fiber), 14g protein.
15/27
Quick and Easy Vegetable Potpie
From the Recipe Creator:
This meatless Monday superstar comes together quickly and is inexpensive as well. My 4-year-old always asks for seconds! You can substitute beans for canned lentils in this easy vegetable potpie. We also like using frozen edamame. —Maggie Torsney-Weir, Los Angeles, California
Nutrition Facts:
1 serving: 356 calories, 17g fat (7g saturated fat), 20mg cholesterol, 705mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 10g protein.
16/27
Sweet Potato Lentil Stew
From the Recipe Creator:
I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Nutrition Facts:
1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein.
17/27
Pierogi Casserole
From the Recipe Creator:
My husband never tires of this hearty pierogi casserole, no matter how many times I serve it. It's great for potlucks, too! —Margaret Popou, Kaslo, British Columbia
Nutrition Facts:
1 piece: 223 calories, 10g fat (7g saturated fat), 50mg cholesterol, 425mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 10g protein.
18/27
Mushroom & Leek Pie
From the Recipe Creator:
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. —Vickie Woods, Salem, Oregon
Nutrition Facts:
1 piece: 338 calories, 25g fat (15g saturated fat), 157mg cholesterol, 470mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 10g protein.
19/27
Vegetarian Shepherd’s Pie
From the Recipe Creator:
Mushrooms, carrots, celery, peas and potatoes pack this full-flavored meal-maker. In fact, you’ll never even miss the meat. It’s that rich and satisfying!
—Kim Hammond, Kingwood, Texas
Nutrition Facts:
1-1/2 cups: 223 calories, 5g fat (1g saturated fat), 0 cholesterol, 753mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
20/27
Carrot and Lentil Chili
From the Recipe Creator:
This is one of my favorite plant-based versions of chili. I love to make this in fall and spring for the satisfying combination of fresh bright orange carrots and hearty earthy lentils. I serve it with yogurt, sour cream or plant-based cheese. —Rebekah Ranes, Sedona, Arizona
Nutrition Facts:
1-1/4 cups: 310 calories, 10g fat (1g saturated fat), 0 cholesterol, 574mg sodium, 47g carbohydrate (11g sugars, 12g fiber), 13g protein.
21/27
Fig-Carrot Stuffed Kabocha Squash
From the Recipe Creator:
While searching for a new winter squash variety, I stumbled upon kabocha squash—it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. —Caitlin Stephens-North, Malden, Massachusetts
Nutrition Facts:
1 stuffed wedge: 299 calories, 11g fat (1g saturated fat), 0 cholesterol, 489mg sodium, 52g carbohydrate (19g sugars, 13g fiber), 5g protein.
22/27
Sage-Pecan Butternut Squash Ravioli
From the Recipe Creator:
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. —Barbie Miller, Oakdale, Minnesota
Nutrition Facts:
1 cup: 568 calories, 32g fat (11g saturated fat), 44mg cholesterol, 637mg sodium, 63g carbohydrate (19g sugars, 5g fiber), 11g protein.
23/27
Vegetarian Potato au Gratin
From the Recipe Creator:
Fill up on veggies and load up on terrific flavor with this creamy, hearty casserole. You'll appreciate the homey bread-crumb topping and hands-free bake time at the end of a long day. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 557 calories, 25g fat (16g saturated fat), 77mg cholesterol, 749mg sodium, 56g carbohydrate (12g sugars, 7g fiber), 27g protein.
24/27
Fennel Carrot Soup
From the Recipe Creator:
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Nutrition Facts:
1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
25/27
Quinoa-Stuffed Squash Boats
From the Recipe Creator:
My colorful “boats” with quinoa, garbanzo beans and pumpkin seeds use delicata squash, a winter squash with edible skin that’s cream-colored with green stripes. In a pinch, acorn squash will do—but don't eat the skin! —Lauren Knoelke, Milwaukee, Wisconsin
Nutrition Facts:
1 stuffed squash half: 275 calories, 8g fat (2g saturated fat), 9mg cholesterol, 591mg sodium, 46g carbohydrate (9g sugars, 10g fiber), 9g protein. Diabetic Exchanges: 3 starch, 1 lean meat, 1/2 fat.
26/27
Wild Rice Stuffed Squash
From the Recipe Creator:
I made this recipe when we invited both our families to celebrate our first Thanksgiving in our new home. There were 37 of us, and those who tried this dish raved about it. —Robin Thompson, Roseville, California
Nutrition Facts:
1 stuffed squash half: 275 calories, 7g fat (1g saturated fat), 0 cholesterol, 593mg sodium, 53g carbohydrate (16g sugars, 6g fiber), 6g protein.
27/27
Eggplant Parmesan
From the Recipe Creator:
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other versions of this dish! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Nutrition Facts:
1 serving: 305 calories, 12g fat (5g saturated fat), 102mg cholesterol, 912mg sodium, 32g carbohydrate (12g sugars, 9g fiber), 18g protein.
Vegetarian Thanksgiving Main Dish FAQ
What are the best vegetarian alternatives to Thanksgiving turkey?
Although roast turkey is the traditional Thanksgiving centerpiece, vegetarian mains, like pumpkin lasagna, stuffed squash and vegetable pot pie, make great alternatives at a meatless celebration. These dishes are filling, festive and use fall’s best produce, so they feel right for the holiday season.
Are there vegetarian Thanksgiving main dish ideas I can make ahead?
Vegetarian casseroles are a great make-ahead main dish idea, easing the rush on Thanksgiving Day. Assemble a hearty casserole, like a pasta bake or shepherd’s pie, the night before, so you just have to pop it in the oven before guests arrive. Soups and stews, like fennel carrot soup or sweet potato lentil stew, get better with time, so making them ahead is practical and smart.
What meat-free Thanksgiving recipes are kid-friendly?
What constitutes kid-friendly Thanksgiving recipes can really vary between families, but generally, if there is a meat-free creamy pasta dish, like mac and cheese or lasagna, or a potato-based main, kids will be happy and eat enough to not overload on pie. With a flaky crust, kids may also be open to trying a savory vegetable tart filled with mild, tender vegetables. When in doubt, a basket of crusty bread and a bowl of fluffy mashed potatoes are a safe bet.
