15 Easy Meat-Free Thanksgiving Recipes from the Best Vegetarian Cookbooks

Vegetarian Pot Pie

• 5 tbsp. butter, divided 12 oz. button mushrooms, quartered 2 garlic cloves, minced 1 tsp. fresh thyme leaves
• 2 carrots, 1 yellow onion, 3 celery stalks, 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper, plus more as desired
• 3 tablespoons all-purpose flour
• 1 15 oz. can white beans, drained and rinsed 2 1/2 cups vegetable broth 1/2 cup + 1 tablespoon heavy cream, split
• 1 cup of frozen peas
• 1/2 cup freshly grated parmesan cheese, plus additional for topping
• 1 sheet puff pastry, thawed from 1 17oz box

Directions

1. Preheat the oven to 400°F.

2. In a 10-inch cast-iron skillet over medium-high heat, melt 2 tablespoons of butter. Allow the mushrooms to sit for 3 minutes, stirring occasionally. Reduce the heat to medium-low and stir in the garlic and thyme. Cook for 2 minutes more, stirring regularly, or until the mushrooms are soft. Place on a platter and put away.

3. Return the skillet to medium-high heat and stir in the remaining 3 tablespoons of butter. When the butter has melted, add the carrots, onion, celery, salt, and pepper. Cook for 7 minutes, stirring periodically until the vegetables are somewhat soft. Stir in the flour until completely combined. Cook for another 2 minutes. Increase the heat to medium-high and add the vegetable stock. Cook, stirring constantly, for 5-7 minutes, or until the mixture reaches a low boil and thickens. 12 cups heavy cream, white beans, 12 cups shredded parmesan cheese, and reserved mushrooms Season with salt and pepper to taste Remove from the heat if desired.

4. Transfer the skillet to a baking sheet lined with foil. Unfold the puff pastry and carefully arrange it on top of the pot pie filling in the center of the skillet (draping over the edges of the skillet). Brush the remaining 1 tablespoon of heavy cream all over the pastry. Season with additional parmesan cheese, thyme leaves, and black pepper to taste.

5.20-25 minutes, or until the top crust is golden brown and the mixture is bubbling. Allow 5 minutes to rest before scooping into dishes and serving.

Pumpkin Ravioli

Ingredients

TO COMPLETE THE FILLING:

• 2 tablespoons salted butter
• 2 garlic cloves, finely chopped
• 1 can (15 oz.) pumpkin puree
• 1/4 teaspoon kosher salt
• 1/4 teaspoon chili powder, plus more as desired

DIRECTIONS FOR THE RAVIOLI:

• 1 cup pine nuts
• 1 pound salted butter
• 36 complete wonton wrappers
• 1 egg 1 teaspoon black pepper
• Optional fresh parmesan
• Fresh sage leaves, thinly cut

Directions

1. To make the filling: In a skillet over medium heat, melt the butter with the garlic and sauté for 1-2 minutes to unleash the garlic flavor. Combine the pumpkin puree, salt, and chili powder in a mixing bowl. Cook for 4-5 minutes, stirring occasionally until the puree is less liquid and somewhat thickened. Remove from the heat and set aside to cool.

2. To make the ravioli, toast the pine nuts in a small skillet over medium-low heat, tossing periodically, for 6-8 minutes, or until brown. Remove the pine nuts from the fire and place them on a small plate.

3. Brown the butter in a small skillet (the same one you used to toast the pine nuts in) over medium-high heat, then simmer and bubble for an additional 4-6 minutes, or until the froth is golden brown. Place it in a heatproof basin.

4. Place 1 tablespoon of the pumpkin filling in the center of each wonton wrapper. 1 tablespoon of water should be mixed into the egg. Smear the egg mixture all over the surface of one of the wraps encircling the pumpkin with your finger. Place a clean wrapper on top, overlapping the edges. Press the edges together and press any air pockets that emerge with your fingers. Repeat with the remaining wrappers. (Keep in mind that the wrappers dry rapidly, so build 9 ravioli at a time, keeping the other wrappers covered.) To make the edges of the ravioli uniform, you can use a circular or square cutter. 

5. Start a pot of water to boil. Cook for about 2 minutes, 3 ravioli at a time, in boiling water. Remove the ravioli with a slotted spatula and place them on a platter. Continue to cook the ravioli in 3 batches.

6. Smear a little browned butter around each plate before serving. Place 3-4 ravioli on each plate, then sprinkle with a bit of extra browned butter. If preferred, top with toasted pine nuts, black pepper, and sliced Parmesan. Finally, top with the sage and serve!

Beautiful Brussels Sprouts

• 1- 1/2 pound Brussels sprouts, trimmed and halved
• 1 small peeled and cubed butternut squash 1 large peeled and sliced into wedges red onion
• Drizzle with olive oil
• Season with salt and pepper to taste.
• 1 teaspoon chili powder
• a third of a cup of pomegranate sauce/pomegranate molasses
• Seeds of pomegranate

Directions

1. Preheat the oven to 425°F.

2. Place the vegetables on a rimmed baking sheet and sprinkle with olive oil. Toss with salt, pepper, and chili powder until well combined. Cook for 20 to 25 minutes, or until the edges are lightly browned. Take the vegetables out of the oven and place them on a serving plate.

3. Drizzle with pomegranate sauce and top with pomegranate seeds. Serve right away.

Apple-Cranberry Stuffing

• 1 16-ounce loaf of dense country white bread, cubed (about 14 cups)
• 1 and 1/2 sticks (12 tablespoons) butter with salt
• 2 medium onions, chopped 4 celery stalks, chopped 3 Gala apples, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 4 cups chicken broth (low sodium)
• 1 cup cranberries, dried
• 1 cup chopped fresh parsley

Directions

1. Place the bread cubes on two baking pans, gently cover, and set aside for 24 to 48 hours to dry.

2. Preheat the oven to 375°F when you’re ready to cook. In a large dutch oven over medium heat, melt the butter. Cook, stirring regularly until the onions begin to soften, about 5 minutes. Cook, stirring periodically until the apples are tender 5 minutes more until they start to soften Stir in the sage, thyme, and salt to mix.

3. Place 312 cups of broth in the Dutch oven. Bring to a simmer and cook for 6 to 7 minutes, or until the apples are barely soft. Take the pan off the heat. Stir in the dried cranberries, then the bread pieces, and toss until evenly absorbed, adding the remaining 12 cups of broth if necessary. Add the parsley and mix well.

4. Place in a 9-by-13-inch baking dish. 35 to 40 minutes, uncovered, until golden brown and crisp on top. Allow for a 20-minute break before serving.

Sweet Potato Casserole with Marshmallow

3 INGREDIENTS FOR THE FILLING 

• 1/2 pound sweet potatoes
• 1 pound melted butter plus enough to coat the casserole dish 1/2 cup heavy cream
• a third cup of light brown sugar
• three huge eggs
• 1 1/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 14 teaspoons smoked paprika
• 14 teaspoon cayenne pepper (optional)

FOR THE FINISHING:

• half a cup of all-purpose flour
• half a cup of light brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup pecans, chopped
• 1/4 cup melted butter
• 2 cups miniature marshmallows

Directions

1. To make the filling: Preheat the oven to 425°F. Line a baking pan with aluminum foil.

2. Place the sweet potatoes on the foil and pierce the tops with a knife 2-3 times. Cover loosely with foil. Roast for 50-60 minutes, or until very soft. Remove the cover and set aside until cool enough to handle. Remove the skin of the sweet potatoes and peel them.

3. Combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne in a large mixing bowl. Mash until smooth (or leave it chunky if you choose!)

4. Raise the oven temperature to 375°F. Grease a 9×13-inch casserole dish with butter. Smooth the top of the sweet potato filling in the casserole dish.

5. To make the topping, combine the flour, sugar, cinnamon, and salt in a small mixing dish. Mix in the pecans and butter until the mixture is clumpy. 1 cup marshmallows sprinkled over the potato filling Then sprinkle with the remaining streusel. 25 minutes in the oven Remove from the oven and sprinkle the remaining 1 cup of marshmallows on top. Return the casserole to the oven for 10-15 minutes, or until the edges are bubbly, the center is heated, and the marshmallows on top are golden brown. Allow for a few minutes of cooling before serving.

Mushroom and Quinoa-Stuffed Acorn Squash

• 3 large acorn squashes, halved lengthwise and seeded
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 7 tablespoons salted butter
• 1 cup maple syrup
• 2 tbsp coarsely chopped fresh rosemary
• 1 cup of quinoa
• 12 oz. shiitake or cremini mushrooms, stems removed and thinly sliced 1 large onion, coarsely chopped
• 1/2 cup freshly chopped fresh parsley
• 1/2 cup parmesan cheese, grated
• 1/2 cup chopped salted roasted almonds
• 1 teaspoon black pepper

1.1st, preheat the oven to 400°F. Place the squash on a rimmed baking sheet, drizzle with olive oil, and season with 1/2 teaspoon salt. Roast for 30 minutes, cut-side down, until tender.

2. Meanwhile, in a small saucepan over medium heat, melt 5 tablespoons butter with maple syrup and rosemary. 

Set aside until the squash has finished cooking.

3. Turn the squash cut-side up and brush with 2 tablespoons of the maple butter; save the rest for serving. Return the squash to the oven and roast for 5 to 10 minutes more, or until slightly browned and very tender.

4. In the meantime, cook the quinoa according to package guidelines.

5. In a large cast-iron skillet over medium-low heat, melt the remaining 2 tablespoons of butter. Cook, stirring constantly until the shallot is cooked and brown, 8 to 10 minutes. Turn the heat up to medium-high and add the mushrooms and 1/2 teaspoon salt. Cook, stirring constantly, for 4 to 6 minutes, or until golden. Take the pan off the heat.

6. In a mixing bowl, combine the quinoa, parsley, parmesan, almonds, mushroom combination, and 1/2 teaspoon salt and pepper. Set aside until the squash has finished cooking.

7. Brush 2 tablespoons of the maple butter over the cut side of the squash; keep the remaining maple butter for dishing. Toss the squash in a large mixing dish. Stuff the squash halves with the stuffing and sprinkle with the leftover maple butter.

Baked Gnocchi Alfredo

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 3 tablespoons butter, plus enough for the baking dish
• 2 garlic cloves, finely chopped
• 3 tablespoons all-purpose flour
• 8 ounces grated fontina (or Monterey Jack)
• 1 cup freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 16-ounce package shelves of gnocchi that are stable
• Chives and basil leaves, chopped

Directions

1. Preheat the oven to 375°F. Combine the milk and heavy cream in a liquid measuring cup. Microwave for 2-3 minutes, or until very warm.

2. Melt the butter in a large saucepan over medium heat. Cook for 1 minute after adding the garlic. Add the flour and mix well. Cook for 1-2 minutes, stirring regularly until the liquid is smooth. Pour in the milk and heavy cream mixture and whisk until smooth. Using a spatula, scrape the bottom and corners of the pan. Cook, stirring constantly, for 6-8 minutes, or until the mixture reaches a low boil and thickens. Turn the heat down low.

3.12 cup fontina cheese and 14 cup parmesan cheese, set aside (for the top of the casserole). To the milk mixture, stir in the remaining fontina cheese and 34 cups of parmesan cheese until smooth and melted. Add the salt and pepper to taste.

4. Remove the gnocchi from their packaging and cut them into individual pieces (if necessary). Fold into the sauce gently.

5. Grease a 9-by-13-inch baking dish with butter. Place the gnocchi mixture in a baking dish. Sprinkle with the remaining cheese. Bake for 30-35 minutes, or until the edges are bubbling. Heat the broiler on high for 2 minutes, or until the top is golden brown. Remove from the oven and set aside for 10 minutes to cool. Serve with sliced chives and basil on top.

Cranberry-Brie Bites

Ingredients

• 1 frozen sheet puff pastry from a 17oz box
• Nonstick cooking spray
• Brie cheese, 4 oz.
• 1/2 cup homemade or bottled cranberry sauce
• 3 tbsp. chopped raw shelled pistachios
• Optional flaky sea salt and crushed black pepper

Directions

1. Defrost the puff pastry according to the package instructions.

2. Preheat the oven to 400 degrees Fahrenheit. Nonstick cooking sprays a 24-well mini muffin pan. Freeze the brie for 20 minutes, or until it is firm to the touch.

3. Roll the puff pastry sheet into a 10×15-inch rectangle on a well-floured board. Cut the pastry into four long strips. The pastry should then be cut crosswise into 6 strips, yielding 24 squares. Place a pastry square in each well of the muffin pan, allowing the excess to stick.

4. Make 24 (12-inch) slices of firm brie. Fill the middle of each pastry square with a slice. 1 teaspoon cranberry sauce on top of each. Sprinkle with pistachios, if desired.

5. Bake for 15 minutes, or until the puff pastry edges are golden brown and the cheese is bubbling. Allow cooling for 5 minutes in the pan. Remove the bites from the pan and season with salt and pepper to taste.

Ultimate Winter Salad

• Salad Dressing Ingredients
• Shredded Kale 6 oz.
• Juice from 1/2 small lemon
• 1 tablespoon of Extra Virgin Olive Oil
• 6 oz. Shredded Vegetables (Broccoli Sprouts, Cabbage, Carrots)
• 2 medium-cored and diced apples
• 1 cup candied pecans (See Note)
• Crumbled Goat Cheese 4 oz.
• Roasted Butternut Squash 1 1/2 cup 
• Pomegranate Arils (1/2 cup)

TO BE DRESSED

• 1 cup of red wine vinegar
• 4 teaspoons whole grain mustard or Dijon mustard
• 4 tablespoons pure maple syrup 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper
• Extra Virgin Olive Oil (1/2 cup)

Directions

1. In a large salad dish, place the shredded kale. Combine the lemon juice and extra-virgin olive oil in a mixing bowl. Massage the lemon juice and olive oil into the greens with your hands.

The greens should slowly wilt and turn a rich green color.

2. Add the remaining shredded vegetables/greens, as well as the chopped apple and pecans, to the bowl.

3. To make the dressing, combine all of the dressing ingredients in a glass jar with a cover or a canning jar. Shake vigorously for 30 seconds before pouring over the salad. Combine thoroughly.

4. On top, scatter the crumbled goat cheese, butternut squash, and pomegranate arils. Serve.

Pumpkin Lasagna Roll-Ups

• 2 teaspoon kosher salt, plus more for the noodles
• There are 18 lasagna noodles.
• 1 tablespoon salted butter
• 2 tablespoons all-purpose flour
• 3 cups of whole milk
• to taste, black pepper
• 1 1/3 cups grated parmesan
• 1 tsp grated nutmeg
• 1 tsp cayenne pepper
• 1 cup pure pumpkin puree
• 1 16-oz. package of whole-milk ricotta
• 4 cups shredded mozzarella cheese (about 1 1/2 pounds)
• 1 big beaten egg
• 2 tsp fresh sage, with more for garnish

Directions

1. Preheat the oven to 375 degrees Fahrenheit. A big saucepan of salted water should be brought to a boil. Cook until the lasagna noodles are al dente. Drain, then rinse with cold water until cool before laying flat on a wide sheet of foil.

2. In a medium saucepan over medium heat, melt the butter. 1 minute after adding the flour, mix until sandy. Pour in the milk slowly, whisking constantly. 1 teaspoon salt and a few grinds of black pepper Bring to a gentle simmer, stirring regularly, for about 10 minutes, or until the sauce thickens slightly. Stir in 1/3 cup parmesan, nutmeg, and cayenne pepper until melted.

3. Stir in 1 cup of pumpkin puree and whisk until smooth. Place aside.

4. To make the filling: In a large mixing bowl, combine the ricotta, 2 cups mozzarella, 34 cup parmesan, the remaining 12 cup pumpkin, the egg, sage, 1 teaspoon salt, and a few grinds of pepper.

5. Spread 1/2 cup sauce in a 9 x 13-inch baking dish to start. 2 to 3 tablespoons ricotta filling per noodle, then roll up to encapsulate the filling Place the pan seam-side down.

6. Add the remaining sauce, 2 cups mozzarella, and 14 cup parmesan on top. Garnish with sage. Cover loosely with foil. Bake for 15 minutes, then uncover and bake for another 10 minutes, or until bubbling. Allow it to rest for 15 minutes before serving.

Honey-Glazed Carrots and Parsnips

Ingredients

• 1 cup olive oil
• 2-pound carrots, peeled and cut into 1/2-inch thick sticks
• 2 pound peeled and chopped parsnip sticks (approximately 1/2 inch thick)
• 2 teaspoons kosher salt
• to taste, black pepper
• 2 tablespoons salted butter
• 1 tablespoon chopped fresh thyme, plus extra for garnish
• 3 tablespoons honey

Directions

1. In a large skillet over medium-high heat, heat the olive oil. Toss in the carrots, parsnips, salt, and pepper to coat. Cook, gently tossing occasionally, for 15 to 20 minutes, or until the carrots and parsnips are soft and brown in places.

2. Decrease the heat to low and stir in the butter, thyme, and 2 tablespoons of honey. Toss for 2 to 4 minutes, or until the butter is melted and the vegetables are well coated.

Transfer to a serving platter and top with the remaining 1 tablespoon of honey and thyme.

Creamy Mashed Potatoes

• 5 pounds russet or Yukon Gold potatoes
• 3/4 cup melted butter
• 1 package (8 oz.) softened cream cheese
• 1/2 cup (up to 3/4 cup) half-and-half
• 1/2 tsp. (to 1 teaspoon) (to 1 teaspoon) Seasoned Salt by Lawry’s
• 1/2 tsp. (to 1 teaspoon) (to 1 teaspoon) pepper, black

Directions

1. Peel and cut the potatoes into roughly equal-sized pieces. Bring a big pot of water to a boil before adding the potatoes. Bring to a boil and continue to cook for 30 to 35 minutes. When the potatoes are done, a fork should easily go into them with no resistance, and they should almost, but not completely, fall apart.

2. In a large colander, drain the potatoes. When the potatoes have completed draining, return them to the dry pot and heat the pot. Before adding the rest of the ingredients, mash the potatoes over low heat, allowing all of the steam to escape.

3. Turn off the heat and stir in 12 sticks of butter, an 8-ounce package of cream cheese, and 12 cup half-and-half. Mashed, mashed, mashed! Then, add 12 teaspoons of Lawry’s Seasoning Salt and 12 teaspoons of black pepper.

4. Place in a medium-sized baking dish and stir thoroughly. Place a couple of pats of butter on top of the potatoes and bake at 350°F until the butter melts and the potatoes are warmed through.

Instant Pot Butternut Squash Soup

Ingredients: 

• 2 tablespoons olive oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 tablespoon curry powder
• 2 1/2 pounds of butternut squash, diced
• 1 1/2 teaspoons kosher salt
• 2 and 1/2 cups vegetable broth
• 1 cup coconut milk, plus an additional serving
• To serve, garnish with chopped cilantro and sliced jalapenos.

Directions

1. Place the oil in the liner of a 6- or 8-quart Instant Pot and set the temperature to SAUTE. Cook until the onion is soft, about 6 minutes. Cook for 1 minute more after adding the garlic and curry powder.

2. To the pot, add the squash, salt, and broth. Cover the Instant Pot with the lid and secure it. Close the steam release lever. Set the timer for 15 minutes and select HIGH PRESSURE. When the timer goes off, wait 10 minutes before manually releasing the pressure (unseal the steam release handle). Unlock and remove the lid, being cautious of any residual steam.

3. In the meantime, place the coconut milk in a blender. Blend until completely smooth. Set aside. Pour into a basin.

4. Half of the squash mixture should be blended. Cover the top insert with a kitchen towel after removing it from the lid. 30 seconds later, puree until smooth. Rep with the other half of the soup. Return the pureed soup to the pot. 1 cup coconut milk, stirred in If preferred, top with a swirl of extra coconut milk, cilantro, and sliced jalapenos.

Crispy Brie Stuffed Mushrooms

Ingredients

• 2-pound stemmed baby Bella mushrooms
• 6 tablespoons salted butter, melted 8 ounces brie, sliced into bite-size portions
• 1 cup panko breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 minced garlic cloves
• 1/2 teaspoon kosher salt
• to taste, black pepper

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Place the mushrooms on a rimmed baking sheet, cap side up. 1 tablespoon melted butter, brushed on top Turn the mushrooms cap-side down and fill each with a piece of brie.

2. In a medium mixing bowl, combine the panko, parsley, garlic, salt, and pepper. Incorporate the remaining 5 tablespoons of melted butter. Spoon a small amount of the mixture onto each mushroom.

3. Bake until the mushrooms have softened around the edges, the cheese has melted, and the tops have turned brown for about 20 minutes. between 20 and 25 minutes Serve immediately or at room temperature a few minutes later.

Roasted Vegetables with Pecan Crumble

CRUMBLING INGREDIENTS:

• 1/2 cup dark brown sugar, packed
• 1/2 cup chopped pecans
• 1 tablespoon all-purpose flour
• 3 tablespoons salted butter, room temperature
• 1 tsp smoked paprika
• To taste, kosher salt

DIRECTIONS FOR THE VEGETABLES:

• 4 medium peeled and sliced into 1/4-inch thick rounds of sweet potatoes
• 1 small peeled, seeded, and cut into 3/4-inch cubes of butternut squash
• 1 pound peeled and sliced carrots into 2 1/2-inch sticks
• 3 tablespoons olive oil
• 2 tsp chopped fresh thyme
• 1 1/2 teaspoons kosher salt
• to taste, black pepper

Directions

1. To make the crumble: Preheat the oven to 425 degrees Fahrenheit. Using parchment paper, line a baking sheet. In a medium mixing bowl, mash together the brown sugar, pecans, flour, butter, paprika, and a pinch of salt. Distribute the Place the crumble mixture on a baking sheet and bake for 5 to 7 minutes, or until everything has melted together and the crumble is golden brown. Allow cooling for about 20 minutes. Set aside after crumbling the mixture with your hands.

2. To prepare the vegetables: Toss the sweet potatoes, squash, carrots, oil, thyme, salt, and pepper in a large mixing basin. Divide the vegetables between two baking sheets, spread them out evenly, and roast for 30 to 35 minutes, swapping the pans halfway through, until the vegetables are softened and golden brown in patches. Serve on a platter topped with the crumble.