25 Vegetarian Thanksgiving Recipes That’ll Make You Forget About Turkey
I’ve attached a video for every recipe below from my favorite home cooks.

Looking for tasty vegetarian dishes for Thanksgiving? You’re in luck! There are tons of delicious meatless options to fill your holiday table. From stuffed acorn squash to pumpkin ravioli, you can create a festive spread that even meat-eaters will love. These veggie-packed recipes showcase the flavors of fall and will leave your guests feeling satisfied.
Want to try something new this year? Mix traditional sides like stuffing and mashed potatoes with creative veggie mains. Think outside the box with dishes like cauliflower gratin or kale salad with crispy bits. Your Thanksgiving meal can be both familiar and exciting. With so many yummy vegetarian options, you won’t miss the turkey one bit!
Mushroom Wellington
Here’s a delicious Mushroom Wellington recipe for your vegetarian Thanksgiving feast!
Ingredients:
- 1 sheet puff pastry
- 2 large portobello mushrooms
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup spinach
- 1/4 cup breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
Directions:
Preheat your oven to 400°F (200°C).
Sauté onions in olive oil until caramelized, about 15 minutes. Add garlic and cook for 2 more minutes.
Clean and chop the mushrooms. Add them to the pan and cook until they release their moisture.
Mix in spinach and breadcrumbs. Season with salt and pepper.
Roll out the puff pastry and place the mushroom mixture in the center.
Fold the pastry over the filling, sealing the edges with water.
Brush with beaten egg and score the top gently.
Bake for 30-35 minutes until golden brown and flaky.
Let it cool for a few minutes before slicing. Enjoy your homemade Mushroom Wellington!
Vegetarian Mushroom Walnut Roast
Here’s what you’ll need:
- 2 cups chopped mushrooms
- 1 cup chopped walnuts
- 1 cup cooked brown rice
- 1 diced onion
- 3 minced garlic cloves
- 2 eggs (or flax eggs for vegan version)
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
To make your roast:
Preheat your oven to 375°F (190°C).
Toast the walnuts in a dry pan until golden and fragrant. Set aside.
Sauté mushrooms, onion, and garlic in olive oil until soft.
Mix all ingredients in a large bowl until well combined.
Press the mixture into a greased loaf pan.
Bake for 45-50 minutes until golden brown on top.
Let it cool for 10 minutes before slicing.
Enjoy your homemade vegetarian roast! It’s perfect as a main dish for your Thanksgiving feast.
Butternut Squash Lasagna
You’ll love this cozy vegetarian lasagna! Here’s what you need:
Ingredients:
- 1 butternut squash, peeled and cubed
- 9 lasagna noodles
- 15 oz ricotta cheese
- 2 cups spinach, chopped
- 1 egg
- 2 cups mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Directions:
Roast the squash cubes with olive oil at 450°F for 30 minutes.
Cook the lasagna noodles according to package instructions.
Mash the roasted squash and mix in garlic, salt, and pepper.
In a bowl, combine ricotta, egg, spinach, and a pinch of salt.
Spread some squash mixture in a 9×13 baking dish. Layer noodles, ricotta mix, and mozzarella.
Repeat layers, ending with noodles and remaining squash on top.
Sprinkle with Parmesan and cover with foil.
Bake at 375°F for 25 minutes. Uncover and bake 15 more minutes.
Let it cool for 10 minutes before serving. Enjoy your delicious butternut squash lasagna!
Eggplant Parmesan
Here’s what you’ll need:
- 2 medium eggplants
- 2 cups panko breadcrumbs
- 1 tsp dried oregano
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 cup milk (or plant-based milk)
- 1 cup flour
- 2 cups tomato sauce
- 1 cup vegan mozzarella
Let’s get cooking!
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2 inch rounds. Sprinkle salt on both sides and let them sit for 15 minutes. Rinse and pat dry.
Mix panko, oregano, pepper, and salt in a bowl. Put milk in another bowl and flour in a third.
Dip each eggplant slice in flour, then milk, then the panko mix.
Bake the coated slices for 20 minutes, flipping halfway through.
In a baking dish, layer tomato sauce, eggplant slices, and vegan mozzarella.
Bake for another 20-25 minutes until the cheese melts and turns golden.
Your veggie-friendly Eggplant Parmesan is ready to serve! It’s crispy, cheesy, and perfect for your Thanksgiving feast.
Spinach Lasagna
Here’s a tasty spinach lasagna recipe for your vegetarian Thanksgiving feast!
Ingredients:
- 1 package lasagna noodles
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
- 3 cups marinara sauce
Directions:
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside.
In a bowl, mix ricotta, spinach, 1 cup mozzarella, Parmesan, egg, garlic, basil, salt, and pepper.
Spread 1/2 cup marinara sauce in a 9×13 inch baking dish.
Layer 3 noodles, 1/3 of the cheese mixture, and 1/2 cup sauce. Repeat twice.
Top with remaining noodles, sauce, and mozzarella.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 25 minutes until cheese is bubbly and golden.
Let it cool for 10 minutes before serving.
Enjoy your homemade spinach lasagna! It’s a perfect vegetarian main dish for your Thanksgiving table.
Broccoli Manicotti
Here’s what you’ll need:
- 1 package manicotti shells
- 2 cups ricotta cheese
- 1 egg
- 2 cups chopped broccoli
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 jar marinara sauce
- 2 cloves garlic, minced
- Salt and pepper to taste
Let’s get cooking!
Preheat your oven to 400°F (200°C).
Steam the broccoli until just tender. Chop it finely once cooled.
Mix ricotta, egg, broccoli, Parmesan, and half the mozzarella in a bowl. Add garlic, salt, and pepper.
Fill the uncooked manicotti shells with the mixture. It’s easier if you use a piping bag or zip-top bag with a corner cut off.
Spread some marinara sauce in a baking dish. Arrange the filled shells on top.
Pour the remaining sauce over the shells. Sprinkle with the rest of the mozzarella.
Cover with foil and bake for 40 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.
Your vegetarian Thanksgiving guests will love this cheesy, broccoli-filled dish!
Baked Rigatoni With Butternut Squash And Kale
Here’s what you’ll need:
- 1 pound rigatoni pasta
- 2 cups diced butternut squash
- 2 cups chopped kale
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup grated Parmesan cheese
Now, let’s get cooking!
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook for 3 minutes.
Toss in the garlic, butternut squash, and sage. Cook for 5 minutes, stirring occasionally.
Add the kale and nutmeg. Cook for another 2 minutes.
Pour in the vegetable broth and bring to a simmer. Add the uncooked pasta and stir well.
Cover the skillet and transfer it to the oven. Bake for 20 minutes.
Remove from the oven, stir in half the cheese, and sprinkle the rest on top.
Bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Your baked rigatoni is ready to serve! Enjoy this comforting dish with your loved ones.
Stuffed Acorn Squash
Ingredients:
- 2 acorn squash
- 1 cup cooked quinoa or rice
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1 diced apple
- 2 tbsp olive oil
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (204°C).
Cut the acorn squash in half from top to bottom. Scoop out the seeds.
Brush the squash with olive oil and sprinkle with salt and pepper.
Place the squash cut-side down on a baking sheet. Bake for 30-40 minutes until tender.
While the squash bakes, mix the cooked quinoa or rice, cranberries, walnuts, and diced apple in a bowl.
When the squash is done, flip it over and fill each half with the mixture.
Return the stuffed squash to the oven for 10 minutes to warm the filling.
Your stuffed acorn squash is ready to serve! This dish makes a great vegetarian main course for your Thanksgiving table.
Roasted Spaghetti Squash With Kale And Pecans
Here’s what you’ll need:
- 1 spaghetti squash
- 2 cups chopped kale
- 1/2 cup pecans
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
- Optional: dried cranberries, sage
Now, let’s get cooking!
Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash cut-side down on a baking sheet. Roast for about 40 minutes, until tender.
While the squash cooks, toast the pecans in a dry skillet over medium heat. Set them aside.
In the same skillet, heat olive oil and add the kale. Cook until it wilts, about 3-5 minutes.
Stir in the balsamic vinegar, maple syrup, salt, and pepper. Cook for another 30 seconds.
When the squash is done, use a fork to scrape out the “spaghetti” strands into a bowl.
Mix in the kale and pecans. Taste and adjust seasoning if needed.
Serve your delicious roasted spaghetti squash warm and enjoy!
Vegetable Pot Pie
Here’s a tasty veggie pot pie recipe for your Thanksgiving feast!
Ingredients:
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup diced mushrooms
- 1 diced onion
- 2 cloves minced garlic
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup vegetable broth
- 1/2 cup milk
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 pie crust
Directions:
Preheat your oven to 425°F (220°C).
Melt butter in a large pan over medium heat. Add onions and garlic, cooking until soft.
Stir in mushrooms and cook for 5 minutes.
Add flour and mix well. Slowly pour in broth and milk, stirring constantly.
Toss in mixed veggies and thyme. Simmer for 5 minutes until thick. Season with salt and pepper.
Pour the mixture into a pie dish. Cover with pie crust, cutting slits for steam to escape.
Bake for 30-35 minutes until the crust is golden brown.
Let it cool for a few minutes before serving. Enjoy your yummy veggie pot pie!
Sourdough Galette With Delicata Squash
Ingredients:
- 1 sourdough pizza crust
- 1 delicata squash
- 1/2 cup Greek yogurt
- 1 shallot, sliced
- 4 oz mozzarella cheese
- 2 scallions, chopped
- Salt and pepper to taste
Directions:
Preheat your oven to 425°F.
Slice the delicata squash into thin half-moons. Roast with shallots for 15 minutes.
Roll out the sourdough crust on a floured surface until 1/4-inch thick.
Spread yogurt on the crust, leaving a 1-inch border.
Layer roasted squash and shallots on top of the yogurt.
Tear mozzarella into pieces and scatter over the vegetables.
Sprinkle most of the scallions on top.
Fold the edges of the crust over, creating a rustic edge.
Bake for 20-25 minutes until the crust is golden brown.
Let cool slightly, then slice and enjoy your delicious galette!
Mashed Potatoes
You’ll love these creamy vegan mashed potatoes! Here’s what you need:
Ingredients:
- 3 lbs potatoes, peeled and cubed
- 1/2 cup vegan butter
- 1/2 cup plant-based milk
- 3 cloves garlic, minced
- Salt and pepper to taste
Directions:
Place potatoes in a large pot and cover with cold water. Bring to a boil.
Simmer for 15-20 minutes until the potatoes are fork-tender. Drain well.
Return potatoes to the hot pot. Let them sit for a minute to dry out.
Add vegan butter, plant milk, garlic, salt, and pepper.
Mash the potatoes until they reach your desired consistency.
Taste and adjust seasonings as needed.
Serve hot and enjoy your creamy, dreamy mashed potatoes!
For extra flavor, try adding roasted garlic or fresh herbs like chives or rosemary. These spuds are sure to be a hit at your vegetarian Thanksgiving table!
Roasted Stuffed Cauliflower
You’ll need:
- 1 large head of cauliflower
- 4 tablespoons butter, softened
- 2 cups bread cubes
- 1/2 cup grated cheese
- 1/4 cup chopped herbs (parsley, thyme, rosemary)
- 1/2 cup diced celery
- 1 egg, beaten
- 1 vegetable bouillon cube, crushed
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Remove the leaves from the cauliflower and trim the stem so it sits flat.
Mix the bread cubes, cheese, herbs, celery, egg, and bouillon in a bowl.
Carefully stuff the mixture between the florets of the cauliflower.
Rub the outside with softened butter and sprinkle with salt and pepper.
Place the cauliflower on a baking sheet and roast for 45-55 minutes.
The cauliflower is done when it’s golden brown and tender when pierced with a knife.
Let it cool for 10 minutes before serving.
This dish makes a great centerpiece for your vegetarian Thanksgiving table. It’s both tasty and impressive to look at!
Cheesy Green Veg Gratin
Here’s what you’ll need:
- 4 cups mixed green veggies (broccoli, spinach, peas, asparagus)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon mustard
- Salt and pepper to taste
Now, let’s make this yummy dish!
Preheat your oven to 400°F (200°C).
Steam your green veggies until they’re just tender. Set them aside.
In a saucepan, melt the butter over low heat. Add flour and stir to make a paste. Cook for 2 minutes.
Take the pan off the heat and slowly whisk in the milk. Make sure there are no lumps.
Put the pan back on the heat and whisk until the sauce thickens.
Stir in the mustard and most of the cheese. Season with salt and pepper.
Mix the sauce with your steamed veggies in a baking dish.
Sprinkle the rest of the cheese on top.
Bake for about 20 minutes until the top is golden and bubbly.
Your cheesy green veg gratin is ready to serve! It’s a perfect side dish for your vegetarian Thanksgiving feast.
Garlic-Parmesan Roasted Carrots
You’ll love these tasty roasted carrots! They’re easy to make and perfect for your vegetarian Thanksgiving menu.
Ingredients:
- 2 pounds carrots, peeled and sliced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Mix the olive oil, garlic, Parmesan, and Italian seasoning in a large bowl.
Add the sliced carrots and toss to coat them evenly.
Spread the carrots on a baking sheet in a single layer.
Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and golden.
Season with salt and pepper before serving.
Your carrots will come out crispy on the outside and soft on the inside. The garlic and Parmesan add a delicious flavor that will make these a new favorite side dish!
Vegan Mushroom Pot Pie
You’ll love this comforting vegan mushroom pot pie! Here’s what you need:
Ingredients:
- 1 sheet puff pastry, thawed
- 1 lb mixed mushrooms, sliced
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 cup flour
- 2 cups vegetable broth
- 1/2 cup plant-based milk
- 1 tsp dried thyme
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Sauté the onion, carrots, and celery in a large pot until soft. Add the garlic and cook for 1 minute.
Add the mushrooms and cook until they release their liquid and start to brown.
Sprinkle in the flour and stir for 1-2 minutes. Slowly pour in the broth and milk, stirring constantly.
Add thyme, salt, and pepper. Simmer until the sauce thickens.
Pour the filling into a baking dish. Cover with the puff pastry, trimming the edges.
Bake for 25-30 minutes until the pastry is golden brown.
Let it cool for a few minutes before serving. Enjoy your delicious vegan mushroom pot pie!
Whole Roasted Cabbage
You’ll need:
- 1 whole cabbage (about 2 lbs)
- 3 tablespoons melted vegan butter or olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Here’s how to make it:
Preheat your oven to 400°F (200°C).
Mix the melted vegan butter, Dijon mustard, maple syrup, and garlic powder in a small bowl.
Remove any loose outer leaves from the cabbage and cut off the stem so it sits flat.
Place the cabbage in a baking dish or Dutch oven.
Brush the cabbage all over with the butter mixture. Make sure to get into all the nooks and crannies.
Cover the dish with foil and bake for 1 hour.
Take the cabbage out, remove the foil, and flip it over.
Brush with any remaining butter mixture.
Put it back in the oven, uncovered, for another 25-30 minutes.
It’s done when the outside is nicely browned and the inside is tender.
Let it cool for a few minutes before slicing. This dish makes a great vegetarian centerpiece for your Thanksgiving table!
Stuffed Butternut Squash
You’ll need:
- 1 medium butternut squash
- 1 cup quinoa or rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (sage, thyme) for flavor
Here’s how to make it:
Preheat your oven to 400°F (204°C).
Cut the squash in half lengthwise and scoop out the seeds.
Brush the squash with olive oil and place cut-side up on a baking sheet.
Roast for 50-60 minutes until tender when pierced with a fork.
While the squash bakes, cook the quinoa or rice according to package instructions.
In a pan, sauté onion and garlic until soft. Add cranberries, walnuts, and herbs.
Mix the sautéed ingredients with the cooked quinoa or rice.
Once the squash is done, fill each half with the mixture.
Return to the oven for 10-15 minutes to heat through.
Your stuffed butternut squash is ready to serve! It’s a tasty and filling dish that’s perfect for your vegetarian Thanksgiving table.
Quinoa-Stuffed Sweet Potatoes
Here’s what you’ll need:
- 4 medium sweet potatoes
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, diced
- 1 bell pepper, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Now, let’s get cooking!
Preheat your oven to 400°F. Wash the sweet potatoes and poke a few holes in them with a fork.
Place the sweet potatoes on a baking sheet and pop them in the oven for about 45 minutes, or until they’re soft when you squeeze them.
While the potatoes are baking, rinse your quinoa and cook it in the vegetable broth. Bring it to a boil, then simmer for 15 minutes until the liquid is absorbed.
In a pan, sauté the onion and bell pepper in olive oil until they’re soft and slightly browned.
Mix the cooked quinoa with the sautéed veggies. Add salt and pepper to taste.
When the sweet potatoes are done, cut them open and stuff them with your quinoa mixture.
Your quinoa-stuffed sweet potatoes are ready to serve! Enjoy this tasty and filling vegetarian dish.
Creamy Roasted Brussels Sprout And Quinoa Gratin
Here’s what you’ll need:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
Directions:
Cook the quinoa in vegetable broth until fluffy. Set aside.
Preheat your oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20 minutes, stirring halfway through.
Mix cooked quinoa, roasted Brussels sprouts, cheese, cream, and garlic in a baking dish.
Bake for 15-20 minutes until golden and bubbly.
Let it cool for a few minutes before serving.
This dish is perfect for your vegetarian Thanksgiving spread. It’s creamy, satisfying, and packed with nutrients. You’ll love the crispy edges and the rich, cheesy flavor!
Pecan Sweet Potato Casserole
Here’s what you’ll need:
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
For the topping:
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 2 tbsp vegan butter, melted
- 1/4 tsp cinnamon
Now, let’s make this yummy casserole!
Boil the sweet potatoes until tender, about 15 minutes. Drain and mash them.
Mix in the coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and salt.
Spread the mixture in a baking dish.
In a bowl, combine the pecans, brown sugar, melted vegan butter, and cinnamon.
Sprinkle the pecan mixture over the sweet potatoes.
Bake at 350°F (175°C) for 25-30 minutes, until the top is golden brown.
Your vegan Pecan Sweet Potato Casserole is ready! It’s creamy, sweet, and has a delightful crunch from the pecans. Your guests will love this tasty Thanksgiving dish.
Wild Rice Pilaf
Here’s a tasty wild rice pilaf recipe for your Thanksgiving table:
Ingredients:
- 1 cup wild rice blend
- 2 1/2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 1 cup mushrooms, sliced
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Directions:
Rinse the rice and add it to a pot with the vegetable broth. Bring to a boil, then reduce heat and simmer for about 45 minutes until tender.
While the rice cooks, heat olive oil in a large skillet. Add onion, celery, and carrot. Cook for 5 minutes until softened.
Add mushrooms to the skillet and cook for another 3-4 minutes.
When the rice is done, fluff it with a fork and let it sit for 5 minutes.
Mix the rice with the sautéed vegetables, dried cranberries, and parsley.
Season with salt and pepper to taste.
Your wild rice pilaf is ready to serve! It’s a perfect side dish for your vegetarian Thanksgiving feast.
Spinach Puffs
Get ready to wow your guests with these tasty spinach puffs! They’re the perfect appetizer for your vegetarian Thanksgiving spread.
Ingredients:
- 2 sheets frozen puff pastry, thawed
- 10 oz frozen spinach, thawed
- 1 small onion, finely chopped
- 4 oz crumbled feta cheese
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 egg
- Salt and pepper to taste
Directions:
Preheat your oven to 400°F (200°C).
Squeeze out excess moisture from the spinach.
Mix spinach, onion, feta, garlic, and dill in a bowl. Season with salt and pepper.
Beat the egg and add to the spinach mixture.
Cut each puff pastry sheet into 9 squares.
Place a spoonful of filling in the center of each square.
Fold corners to the center, creating a small package.
Arrange puffs on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until golden brown.
Let the puffs cool for a few minutes before serving. Your guests will love these crispy, savory bites!
Easy Cranberry Stuffing
Ingredients:
- 6 cups bread cubes
- 1/2 cup butter
- 1 onion, diced
- 2 celery stalks, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 tablespoon dried sage
- 1 teaspoon poultry seasoning
- Salt and pepper to taste
- 1 3/4 cups vegetable broth
Directions:
Preheat your oven to 350°F (175°C).
Spread bread cubes on a baking sheet. Toast them for 5-8 minutes until golden brown.
Melt butter in a large skillet over medium heat. Add onion and celery, cooking until soft (about 5-8 minutes).
Mix toasted bread cubes, cooked vegetables, cranberries, and pecans in a large bowl.
Sprinkle in sage, poultry seasoning, salt, and pepper. Toss to combine.
Pour vegetable broth over the mixture. Stir gently and let it sit for a few minutes to absorb.
Transfer to a greased baking dish.
Bake for 30-35 minutes until the top is crispy and golden.
Your cranberry stuffing is ready to serve! It’s perfect as a side dish for your vegetarian Thanksgiving meal.
Pumpkin Curry With Chickpeas
Ingredients:
- 2 tbsp ghee or oil
- 1 onion, diced
- 1 serrano pepper, sliced
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground cardamom
- Salt and pepper to taste
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 1 can pumpkin puree
- 1 cup non-dairy milk
- 1 can chickpeas, drained
- 1 bell pepper, chopped
- 1 cup mushrooms, sliced
- 2 cups spinach
- Lime juice for serving
Directions:
Heat ghee in a large pot over medium heat. Add onions and serrano pepper, cooking for 4 minutes until soft.
Stir in spices, ginger, and garlic. Cook for 1 minute until fragrant.
Add pumpkin puree and non-dairy milk, mixing well.
Toss in chickpeas, bell pepper, and mushrooms. Cover and simmer for 10-12 minutes.
Once veggies are tender, fold in spinach and remove from heat.
Squeeze lime juice over the curry before serving.
Enjoy your cozy pumpkin curry with rice or naan bread. It’s perfect for chilly autumn evenings!