As Thanksgiving 2024 approaches, many of us have our traditional menu well-planned, featuring classic dishes like turkey, ham, and hearty sides. However, in our increasingly diverse society, it’s crucial to consider the dietary needs of all our guests, including vegetarians and vegans. Creating an inclusive Thanksgiving feast not only shows consideration for our loved ones but also introduces exciting new flavors to the celebration. This year, let’s shift our focus to making vegetable dishes that are so delicious they can stand as main courses.

By putting extra effort and creativity into vegetable-based dishes, we can create options that appeal to everyone, regardless of their dietary preferences. Consider elevating sides to star status with dishes like Kale Casserole, a hearty, nutrient-packed option that can satisfy as a main course; Green Bean Oven-Baked Fries, a crispy, flavorful alternative to traditional green bean casserole; or Spinach Gratin, a creamy, indulgent side that could easily become a vegetarian favorite. These dishes not only cater to vegetarians but may also surprise and delight meat eaters with their rich flavors and satisfying textures.

To help you create a truly inclusive Thanksgiving spread, we’ve curated a selection of vegetarian recipes designed to please both vegetarians and meat eaters alike.

Vegetarian Thanksgiving Recipes

Kale Casserole

Ingredients:

• 2 bunches of kale, stems removed and chopped
• 1 cup quinoa, rinsed
• 1 can of white beans, drained and rinsed
•  1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup unsweetened plant-based milk (almond or oat)
• 1 cup shredded vegan cheese
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large pot, heat olive oil over medium heat. Add onions and garlic. Sauté until translucent.
3. Add kale and cook until wilted, about 5 minutes.
4. Stir in quinoa, white beans, vegetable broth, plant-based milk, thyme, salt and pepper.
5. Transfer mixture to a 9×13-inch baking dish.
6. Top with shredded vegan cheese.
7. Cover with foil and bake for 30 minutes.
8. Remove foil and bake for an additional 15 minutes until cheese is melted and bubbly.
9. Let cool for 5 minutes before serving.

Spinach Gratin

Ingredients:

• 2 lbs fresh spinach, washed and chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth
• 1 cup cashew cream (blend 1 cup soaked cashews with 1/2 cup water)
• 1 cup nutritional yeast
• 1/2 cup vegan breadcrumbs
• Salt and pepper to taste
• Pinch of nutmeg

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, sauté garlic in olive oil until fragrant.
3. Add spinach and cook until wilted, about 5 minutes.
4. Pour in vegetable broth and simmer for 5 minutes.
5. Stir in cashew cream and half of the nutritional yeast.
6. Season with salt, pepper and nutmeg.
7. Transfer mixture to a baking dish.
8. Top with remaining nutritional yeast and vegan breadcrumbs.
9. Bake for 20-25 minutes until golden brown.

Green Bean Oven-Baked Fries

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat your oven to 425°F.
2. Wash and trim the ends of the green beans.
3. In a large bowl, toss the green beans with olive oil, salt, pepper, and garlic powder.
4. Spread the seasoned green beans in a single layer on a baking sheet.
5. Bake for 15-20 minutes, shaking the pan halfway through, until the beans are crispy and lightly browned.
6. If using, sprinkle with nutritional yeast immediately after removing from the oven.
7. Let cool for a few minutes before serving.

Sweet Potato Casserole

Ingredients:

• 5 large sweet potatoes, 3 pounds
• 1 tablespoon olive oil or melted butter
• 1¼ cups milk
• 1 teaspoon ground ginger
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh sage leaves, for garnish

Crumble Topping Ingredients:

• ⅔ cup whole rolled oats
• ½ cup pecans
• ½ cup walnuts
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoons extra-virgin olive oil or melted butter
• ½ teaspoon dried thyme leaves
• ½ teaspoon minced fresh rosemary
• 1½ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with foil and brush baking dish with olive oil.
2. Roast until very tender, about 60 minutes.
3. Make the crumble topping: Place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper in food processor and pulse lightly.
4. Mash sweet potatoes and mix with olive oil, milk, ginger, salt, and pepper.
5. Spread the mixture into the baking dish.
6. Sprinkle with the crumble topping, additional nuts, and sage leaves.
7. Drizzle with olive oil and bake until the topping is browned and crisp.

Honey Roasted Carrots

Ingredients:

• 8 medium whole peeled carrots
• 3 tablespoons olive oil
• ¼ cup honey
• Salt and ground black pepper to taste

Instructions:

1. Preheat oven to 350 degrees.
2. Place whole carrots in a baking dish, and drizzle with olive oil.
3. Drizzle honey over top, then season with salt and pepper; mix until evenly coated.
4. Bake until carrots are tender.

Fennel and Apple Salad with Hazelnuts

Ingredients:

• 1/2 cup hazelnuts
• 3 tablespoons Champagne vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 6 tablespoons roasted hazelnut oil
• 1 medium Granny Smith apple (about 8 ounces)
• 1 large fennel bulb with stalks (about 13 ounces)
• 1 head Boston lettuce (5 to 6 ounces), separated into leaves
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup) 

Instructions:

1. Preheat oven to 300°F and bake hazelnuts in preheated oven until very fragrant.
2. Coarsely chop nuts and set aside.
3. Whisk together vinegar, mustard, honey, salt, and pepper in a medium bowl.
4. Shave apple quarters into a large bowl.
5. Prepare, then add shaved fennel bulb and chopped fronds to the bowl.
6. Drizzle dressing on top and toss to coat.