Thanksgiving: Five Vegetarian Recipes


Thanksgiving is the time of year when everyone comes together and either gathers around the table and converse while they eat, gather around the television screen and cheer on the football game, or both.

But, what about people who come to visit that are vegetarian? They do not eat anything that comes from an animal. As a hostess, what can be done? While there are hundreds of recipes that can be used, here are five Thanksgiving vegetarian recipes that can either be set aside for the vegetarian, or swap them with a usual Thanksgiving dish and see if anyone notices the difference.


White and Green Beans (serves about eight): This side dish is usually just served as green beans, but packs protein with white beans.

  • 1 Pound Fresh Green Beans (cleaned and trimmed)
  • 1 3/4 Cups Water
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Lemon Juice
  • 1 1/2 teaspoons Dijon Mustard
  • 1/4 teaspoons Onion Powder
  • 1/4 teaspoons Nutritional Yeast
  • 2 teaspoons Agave Nectar
  • 1/2 teaspoon Braggs Liquid Amino Acids
  • 1 Can Cannellini Beans (drained and rinsed)
  • 1 teaspoon Lemon Pepper seasoning
  • 2 Tablespoons French Fried Onions (optional)

In a large saucepan, heat water on medium heat until it begins to boil. Add green beans, and let them cook for about 3 minutes. Add the rest of the ingredients except the lemon pepper seasoning and French fried onions and let simmer for one minute. Serve with the lemon pepper seasoning and French fried onions on top if desired.


Sweet Potato Spelt Biscuits (makes 10): Nothing compliments turkey like a warm, soft biscuit. But, some biscuits are made with animal fat, so for your vegetarian eater, make these instead. Sweet potatoes are high in fiber and vitamins, and help control your blood sugar. It would be a nice twist:

  • 1 1/2 cups spelt flour (or whole wheat)
  • 1 tablespoon baking powder
  • 1/4 teaspoon sea salt
  • 4 tablespoons cold nonhydrogenated margarine or coconut oil
  • 1 cup mashed cooked sweet potato (1 medium)
  • 1/4 cup nondairy milk

Preheat the oven to 400 degrees. Sift flour, baking powder, and sea salt together. Cut the margarine/coconut oil into the dry mix until it is coarse-like. Mix in the sweet potato and milk until well combined. Using an ice cream scoop, scoop out and flatten biscuits onto an ungreased baking sheet. Bake for 25 minutes.


Cranberry Chutney (makes three cups): Actually, making cranberry sauce using fresh cranberries really packs a punch than the jelly that comes in a can. Full of vitamin C, this one is super easy to make, uses four ingredients, and can last up to a week! A thanksgiving vegetarian recipe that may end up in the yearly rotation.

  • 1 (12-ounce) bag of cranberries, washed and drained
  • 2 large apples, peeled, cored, and chopped
  • 2 large oranges
  • 1 cup pure maple syrup

Zest the oranges and set it aside. In a three-quart saucepan, add the cranberries, apples, the juice of the oranges, the orange zest, and maple syrup. Bring to a boil over medium-high heat, then reduce to medium and cook for 15 minutes, stirring occasionally. Cool then place in a bowl, then refrigerate until ready to use.


Vegetarian Stuffing with Whole Wheat Bread (Serves eight): this is a great way to get more fiber in next to that juicy turkey. As for the vegetarian friend, adding Morningstar meatless crumbles gives the texture of ground beef. It’s a really great alternative to the regular Stove Top stuffing.

  • 4 cups whole wheat bread, cubed
  • 2 tbsp butter or margarine
  • 1/2 cup chopped onion
  • 3/4 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 3/4 cup sliced mushrooms
  • 1/2 tsp dried thyme
  • 1/2 tsp Spanish paprika
  • 1/8 tsp nutmeg
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • 1 cup vegetable broth
  • 1 egg, slightly beaten

Pre-heat oven to 400 degrees and bake the bread cubes for 20 minutes until golden. Add to a mixing bowl, then reduce the temp to 350 degrees. Melt butter in a large skillet, then add the celery, bell pepper, and onions for 10 minutes, then add the mushrooms and cook for 5 more minutes. Combine with the bread cubes, and add the thyme, Spanish paprika, nutmeg, raisins, pecans, vegetable broth, and egg. Mix well, then pour into a greased casserole dish and bake for an hour.


Dairy-Free Pumpkin Bread Pudding (serves six to eight): what is best about this thanksgiving vegetarian recipe is that it is easy to make and light on the waist. This is the perfect end to the long day of cleaning and cooking. No need to spend hours making a pumpkin pie.

  • 8 slices whole wheat bread (day-old is best)
  • 2 cups unsweetened almond milk
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree
  • 1/2 cup raisins
  • 1/2 teaspoon ground cinnamon
  • Powdered sugar (optional)

If using day-old bread skip this step; otherwise, cube the bread slices and toast for about eight minutes in a 350 degree-heated oven. Combine almond milk, brown sugar, maple syrup, vanilla extract, and pumpkin puree in a mixing bowl and beat to combine. Add raisins and mix well with a spatula. Slowly add the bread crumbs into the mix until they are coated. Let stand for 15 minutes, then pour into an 8×8 pan and bake for 35 to 40 minutes until brown on top. Add powder sugar on top if desired.

These five recipes can make a small vegetarian Thanksgiving, or swap them all out and have the family try new things. Either way, these Thanksgiving vegetarian recipes are something neat to try out.

By: Renayle Fink

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