Favorite Vegetarian Thanksgiving Recipes

Favorite Vegetarian Thanksgiving Recipes

Does anyone else feel like Thanksgiving is SO early this year?! Five minutes ago it was summer, then the leaves were falling, then we had a bit of snow last week(!), so needless to say, it’s suddenly holiday season! Whether you’re hosting the big meal or you’ve been assigned to bring a salad or side dish, here are a few recipe ideas. This is a short list of recipes that are my favorites right now. There are also tons more listed under the Thanksgiving tab of our recipe index.

Start the meal off with this Butternut Squash Hummus. In my opinion, this is the best fall dip. It’s creamy, it’s squashy, and it’s nicely spiced with cumin and coriander. Make it extra fancy (and extra delicious) by sprinkling it with feta cheese and pomegranates.

Butternut Hummus with Feta & Pomegranates

Stuffing is always my favorite part of the meal. Here are two versions that I love because they pack a decent amount of vegetables in between the bread. This Kale & Shiitake Mushroom Stuffing is rich with celery, rosemary, a touch of balsamic vinegar, cranberries, and savory sage leaves. An umami-tastic stuffing.

Kale & Shiitake Mushroom Stuffing

Stuffing option number two is this Butternut Squash & Leek Stuffing that I made last year. I love it because it’s so colorful from the squash, herbs, and little purple cipollini onions.

Butternut Squash & Leek Stuffing

For mashed potatoes, I have three choices depending on your potato preferences:

Cauliflower Parsnip Mash with Roasted Garlic is a non-traditional mash because, well, it’s not actually made with potatoes. I just love the nutty, earthy, complex flavors from the parsnips and the roasted garlic.

Cauliflower Parsnip Mash w/ Roasted Garlic

For a more traditional mash, make these Vegan Cauliflower Mashed Potatoes. Cauliflower subs in for half of the potatoes, making them smooth, fluffy, and light.

Vegan Cauliflower Mashed Potatoes

Then, of coarse, there are these Kale & Olive Oil Mashed Potatoes that I posted the other day. This recipe makes a “rustic” mash, which is my way of saying that it’s a no-peel dish with a wonderful chunky texture and lots of flavor.

Kale & Olive Oil Mashed Potatoes

For a veggie main course (or a nice side dish) try this Acorn Squash with Chickpeas & Chimchurri. The bright flavors here are anything but traditional, but it’s such a cozy and delicious stuffed squash recipe.

Acorn Squash with Chickpeas and Chimichurri

Keep the vegetable side dishes simple – you’re cooking enough already! These Simple Roasted Beets with Citrus will brighten up the whole meal while keeping your grocery list short.

Simple Roasted Beets with Citrus

If you’ve been assigned the salad, this colorful Fall Farro Salad with Halloumi & Pomegrantaes is sure to impress.

Fall Farro Salad w/ Halloumi & Pomegranates

Or for a quicker easy-to-bring salad, make this Shredded Brussels Sprout & Cranberry Salad. It’s so tasty with so few ingredients. You can even buy the bag of pre-shredded Brussels sprouts – I won’t tell.

Shredded Brussels Sprout & Cranberry Salad

For dessert, I’m obsessed with this Creamy Vegan Butternut Squash Pudding. To me, it tastes like the best pumpkin pie filling ever – the freshly roasted squash brings such wonderful natural sweetness.

Creamy Vegan Butternut Squash Pudding

Last but not least – maybe you’re having an intimate Thanksgiving just for two? For so many years, Jack and I stayed home in lieu of dealing with crowded airports. I’d always keep our dinner simple but festive by making butternut squash risotto… but you could spice things up by making this Butternut Squash Pasta with Chili Oil, Feta & Mint.

Butternut Squash Pasta with Chili Oil, Feta & Mint

For more Thanksgiving recipes, check out our recipe index and click “Thanksgiving” on the right sidebar!

Portobello Fajita Burrito Bowls

Portobello Fajita Burrito Bowls

Everyone loves a good burrito bowl, and here’s one that we’ve been really into lately!

We love mushrooms, but even if you don’t think you do, give this a try because the preparation is so so delicious! Smoky, charred portobello slices are topped onto bowls of sizzling fajita peppers, beans, rice, arugula, (the quickest) guacamole, and fresh pineapple salsa. It’s summer grilling at its finest and a great way to use pineapple salsa if you have any left over from making this recipe or this recipe.

Portobello Fajita Burrito Bowls

The mushrooms are seasoned with a simple 1-step marinade. Brush them with adobo sauce (the sauce that comes in the can of chipotle peppers)… and that’s it! Set them aside to marinate while your grill pre-heats. The first time I made these, I was surprised by how juicy and flavorful the mushrooms turned out with so few ingredients and such little effort.

Portobello Fajita Burrito Bowls Portobello Fajita Burrito Bowls

I cooked the peppers in cast iron skillet on the grill next to the mushrooms. If you also use a cast iron pan, make sure you have an oven mitt handy because this pan is HOT! I can’t tell you how many times I’ve burned my hand on hot cast iron skillets going to and from the oven or the grill.

If you don’t have a grill, you could make this recipe in a cast iron skillet on the stovetop.

Portobello Fajita Burrito Bowls

Assemble the bowls with your desired fixings or the ones listed in the recipe below. Serve with extra salsa and enjoy!

Meal Plan Day 1: Mango Black Bean Ginger Rice Bowls

Mango Black Bean Ginger Rice Bowls

Welcome to another meal planning week! About a month ago, I wrote a 5-part series that was all about my basic approach to meal planning. This was the plan: I started the week with a set amount of groceries and ideas for 5 meals, each meal utilizing the ingredients from the day before. The “plan” was not set in stone, so that my dinners would be somewhat flexible if I got a new idea mid-way through the week. If you missed that series, check it out here 🙂

I got such a wonderful response to that series, so I thought, let’s do it again!

I chose this particular week because it’s summer(!) which means that we’ve been spending more time outside, more evenings strolling our neighborhood, and more time eating out. I love to eat out, but after awhile, I’m ready to start eating in again.

So here’s the first recipe for the week: these super refreshing Mango Black Bean Ginger Rice bowls. These are basically burrito bowls with asian-ish flavors.

Mango Black Bean Ginger Rice Bowls

If you’re a fan of our cookbook, you’ll recognize the sauce/dressing here – it’s a light tamari-lime vinaigrette, similar to the one that I poured over the Brussels Sprouts with Coconut Rice on page 63. I’m crazy for this dressing because it’s so simple but seriously flavorful. It’s also very flexible because it makes any rice bowl so delicious.

I made these bowls with mango, black beans, shredded cabbage, and a few crunchy veggies – blanched snap peas, sliced cucumbers, and carrots. The interesting pops of flavor come not only from that dressing, but from the pickled ginger, sliced basil, and a combo of toasted peanuts and sesame seeds. (If you’re nut free, skip the peanuts and just go for the sesame seeds).

Mango Black Bean Ginger Rice Bowls

This bowl is everything I want to eat in the summer, it’s light, crispy, crunchy, and herby with a light sauce and a great pop of sweetness from the mango.

Mango Black Bean Ginger Rice Bowls

This week, I’m planning 3 recipes based on these ingredients – at the end of the week, I’ll post a recap along with a grocery list. Stay tuned Wednesday for the next recipe!

Grilled Potato Salad with Scallion Vinaigrette

Grilled Potato Salad with Grilled Scallion Vinaigrette

Happy Sunday! If you need one more recipe idea to make for your weekend celebrations, give this grilled potato salad a try! When I say the words “potato salad,” my mind can only think of the kind that is laden with mayonnaise… which, admittedly, I will eat and enjoy once in a blue moon, but I love this one SO much more. By par-boiling and then grilling the potatoes, you get to taste the wonderful char-ry taste of the actual potato and not just a bunch of mayo.

Grilled Potato Salad with Grilled Scallion Vinaigrette

And speaking of not-mayo, this dressing is ridiculously good. Grilled scallions are blended with miso, vinegar, mustard, olive oil, and a touch of hot sauce (but not enough to make it too spicy)… it’s a brilliant combination by one of my favorite chefs, Stephanie Izard, who owns a bunch of restaurants in Chicago, my favorite being The Girl and the Goat. What I love most about Stephanie’s food is that she puts unexpected ingredients together with flavors that really pop. You might think “how are blueberries, miso, and potatoes going to taste together,” and the answer is: of course it’ll taste awesome because Stephanie thought of it.

Grilled Potato Salad with Grilled Scallion Vinaigrette Grilled Potato Salad with Grilled Scallion Vinaigrette

This recipe comes from her new book Gather & Graze. What really draws me to this recipe is the grilling trifecta – the potatoes, scallions, and the blueberries all utilize the grill. This was a hit last weekend when I made it for our entire family. When I made it again for the blog, I added a few things – some pickled onions to the salad and a handful of cilantro to the dressing – to make the salad more colorful.

Grilled Potato Salad with Grilled Scallion Vinaigrette

For more awesome summer recipes, check out Gather & Graze. It’s not vegetarian by any stretch but there are some really creative plant-forward ideas that I have bookmarked: Grilled Maitake Mushrooms with Tart Plums, Pickled Watermelon Rind Salad, and Strawberry Gazpacho, just to name a few.

For more last-minute veggie grilling inspo, try these grilled recipes that I posted earlier this week!

Grilled Asparagus Lemon-Thyme Farro Salad

Grilled Avocados Stuffed with Veggie Ceviche

Very Veggie Spring Green Breakfast Casserole

Very Veggie Spring Green Breakfast Casserole

I love a good frittata. Frittatas are my go-to choice for brunch if Jack and I are hosting a couple of people. Now that we’re living around more family here in Chicago, I’ve changed things up – this recipe is basically a frittata in casserole form. Why? Well with a casserole, you get a lot more portions with no more work. It’s perfect if you’re hosting a Mother’s Day get-together with your family this weekend! 

Speaking of moms, I borrowed (er…took?) this recipe from my mom. She first started making it around the time of my sister’s baby shower last spring and it has become her go-to brunch recipe ever since. My favorite part is the hearty layer of roasted sweet potatoes on the bottom. Since the sweet potatoes naturally sink to the bottom of the egg mixture, they create a beautiful and delicious base to this egg dish. My mom makes her recipe with bell peppers and zucchini, but I swapped in asparagus and peas to celebrate spring. Along with the mushrooms and scallions, this dish is positively packed with vegetables.

Since I don’t drink regular milk, I reached for Almond Breeze to whisk into the eggs, but then I thought – ah ha – I’ll switch things up by using their Almond Cashew blend instead. It’s made with a creamy mix of almond milk and cashew milk – it makes these eggs nice and fluffy, but decadent at the same time. If you skip the feta, this recipe is entirely dairy free, but I really love the tanginess of feta cheese in this one, so I don’t recommend skipping it 🙂

Just look at that sweet potato layer that I was talking about – yum!

Thanks, mom, for the recipe!