50+ Delectable Thanksgiving Non-Meat Recipes To Try Today

Thanksgiving is a time for gathering with loved ones and indulging in a feast that celebrates the abundance of the season. While turkey may take center stage in many traditional Thanksgiving meals, there’s a world of delicious non-meat options that can equally impress and satisfy your guests.

Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based dishes into your holiday spread, we’ve curated a list of 50+ Thanksgiving non-meat recipes that are bursting with flavor and creativity.

From hearty mains to vibrant sides, our collection highlights the rich variety of seasonal produce and innovative ingredients available during this time of year.

You’ll find everything from creamy pumpkin risotto and roasted Brussels sprouts with maple glaze to savory vegetable pot pies and decadent desserts. These recipes not only provide a feast for the eyes but also ensure that every guest can enjoy a delicious plate, regardless of their dietary preferences.

Join us as we explore these diverse dishes that celebrate the spirit of Thanksgiving without meat, proving that a festive table can be both satisfying and plant-forward.

Let’s dive into the mouthwatering world of non-meat recipes that will leave your family and friends raving about your Thanksgiving spread long after the leftovers are gone!

50+ Delectable Thanksgiving Non-Meat Recipes To Try Today

As we gather around the table this Thanksgiving, it’s essential to remember that the holiday is about more than just the main dish—it’s about sharing love, gratitude, and delicious food with those we cherish.

With our collection of 50+ Thanksgiving non-meat recipes, you can create a memorable and diverse feast that caters to all tastes.

These dishes celebrate the rich flavors and textures of vegetables, grains, and legumes, showcasing the best that the season has to offer.

From hearty mains to delightful sides and decadent desserts, there’s something for everyone to enjoy. Embracing a non-meat Thanksgiving doesn’t mean compromising on flavor or satisfaction; it opens up a world of culinary possibilities that can enhance your holiday gathering.

This year, why not step outside the traditional meat-based menu and explore these vibrant plant-based recipes?

Your guests will appreciate the effort and creativity you put into crafting a feast that is not only delicious but also inclusive.

Here’s to a Thanksgiving filled with gratitude, joy, and scrumptious non-meat dishes that will leave lasting memories!

Roasted Vegetable and Quinoa Salad

This Roasted Vegetable and Quinoa Salad combines the earthiness of seasonal vegetables with the nutty flavor of quinoa. It’s not only visually stunning but also packed with nutrients, making it an excellent choice for those looking to enjoy a hearty yet healthy dish. The vibrant colors and flavors of roasted sweet potatoes, Brussels sprouts, and bell peppers, tossed with a zesty lemon vinaigrette, create a delightful accompaniment to any Thanksgiving spread.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 medium sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 bell pepper, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts, toasted (optional)
• Fresh parsley, for garnish

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Quinoa: Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is fluffy. Set aside.
3. Roast the Vegetables: On a baking sheet, toss sweet potatoes, Brussels sprouts, and bell pepper with olive oil, salt, pepper, and thyme. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
4. Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Combine and Serve: In a large bowl, combine quinoa, roasted vegetables, and vinaigrette. Toss gently to mix. Top with feta cheese and toasted walnuts, if using, and garnish with fresh parsley.

This Roasted Vegetable and Quinoa Salad not only elevates your Thanksgiving table but also offers a nutritious option for guests. The balance of textures—from the crunchy veggies to the fluffy quinoa—creates a satisfying dish that can stand alone or complement other sides. As a bonus, it’s easily adaptable to whatever vegetables are in season or available, ensuring that you can make it year after year, celebrating both tradition and creativity in the kitchen.

Creamy Mushroom and Spinach Pasta Bake

A deliciously creamy pasta bake that marries the earthiness of mushrooms with the freshness of spinach, this dish is a comforting addition to your Thanksgiving table. Perfect for those seeking a hearty vegetarian option, the combination of cheese, cream, and sautéed vegetables ensures a rich flavor that will satisfy all diners. This recipe is also a great make-ahead option, allowing you to spend more time with family and less in the kitchen.

Ingredients:

• 12 oz pasta (penne or rotini work well)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 16 oz mushrooms, sliced
• 5 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup heavy cream
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning
• Fresh basil, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
3. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent. Add mushrooms and cook until they release their moisture. Stir in fresh spinach until wilted.
4. Prepare the Cheese Mixture: In a bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, heavy cream, salt, pepper, and Italian seasoning.
5. Combine Everything: In a large mixing bowl, combine cooked pasta, sautéed vegetables, and cheese mixture. Transfer to a greased baking dish and sprinkle the remaining mozzarella and Parmesan on top.
6. Bake: Bake for 25-30 minutes or until bubbly and golden brown.
7. Serve: Garnish with fresh basil before serving.

The Creamy Mushroom and Spinach Pasta Bake is a standout dish that combines comfort with elegance. Its rich flavors and creamy texture provide a delightful experience that even meat lovers will appreciate. This dish not only serves as a satisfying main course but also holds well for leftovers, making it a practical choice for the holiday season. Preparing this pasta bake ahead of time allows the flavors to meld beautifully, creating a dish that is sure to become a Thanksgiving tradition in your household.

Maple Glazed Brussels Sprouts with Pecans

These Maple Glazed Brussels Sprouts with Pecans are a delightful addition to any Thanksgiving spread, bringing a perfect balance of sweet and savory flavors. The natural bitterness of Brussels sprouts is beautifully complemented by the sweetness of maple syrup and the crunch of toasted pecans. This dish is not only visually appealing but also incredibly simple to prepare, making it an excellent choice for those looking to impress without spending all day in the kitchen.

Ingredients:

• 1.5 lbs Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup maple syrup
• 1/2 cup pecans, roughly chopped
• 1 tablespoon balsamic vinegar
• Fresh thyme, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: On a large baking sheet, toss halved Brussels sprouts with olive oil, salt, and pepper.
3. Roast: Roast in the oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through.
4. Glaze: In a small saucepan, heat maple syrup and balsamic vinegar over low heat. Once the Brussels sprouts are done, drizzle the maple mixture over them, then add chopped pecans and stir to coat evenly.
5. Return to Oven: Return the baking sheet to the oven for an additional 5 minutes to toast the pecans and allow the glaze to set.
6. Serve: Garnish with fresh thyme before serving.

These Maple Glazed Brussels Sprouts with Pecans are a delightful showcase of seasonal flavors that will appeal to both vegetarians and meat-eaters alike. The caramelization of the Brussels sprouts, paired with the sweetness of maple syrup and the nuttiness of pecans, creates a dish that is both festive and satisfying. This recipe allows you to highlight the best of fall produce while adding a touch of elegance to your Thanksgiving feast. With minimal effort, you can present a dish that not only enhances your meal but also adds to the holiday spirit, making it a perfect choice for your celebration.

Savory Stuffed Acorn Squash

Savory Stuffed Acorn Squash is a visually stunning and flavorful dish that showcases the sweetness of acorn squash paired with a hearty stuffing of grains, nuts, and vegetables. This recipe combines wild rice, cranberries, and spices, resulting in a balanced dish that serves as a beautiful centerpiece for your Thanksgiving table. Not only does this dish provide a comforting, warm option for your guests, but it also adds a splash of color and seasonal charm to your holiday spread.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup celery, diced
• 1 cup mushrooms, chopped
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Cook the Wild Rice: In a saucepan, combine wild rice and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes, or until rice is tender. Fluff with a fork and set aside.
3. Prepare the Squash: While the rice is cooking, place acorn squash halves cut-side up on a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 25-30 minutes until tender.
4. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add onion, garlic, celery, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes. Stir in dried cranberries, cooked wild rice, pecans, thyme, and sage. Season with salt and pepper.
5. Stuff the Squash: Remove the squash from the oven and carefully spoon the rice mixture into each half.
6. Bake Again: Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until everything is heated through.
7. Serve: Garnish with fresh parsley before serving.

Savory Stuffed Acorn Squash not only provides a nutritious and filling option for your Thanksgiving meal but also offers a stunning presentation. Each bite is a delightful mix of flavors and textures that highlights seasonal ingredients. This dish is perfect for those looking for a hearty vegetarian option that feels festive and comforting. Plus, it’s versatile; you can easily customize the stuffing with your favorite grains or vegetables, ensuring it can fit seamlessly into any holiday menu.

Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping is a classic Thanksgiving dish that brings nostalgia to the table. The natural sweetness of sweet potatoes combined with creamy, buttery flavors creates a comforting base, while the toasted marshmallows add a delightful contrast with their gooey texture. This dish not only serves as a decadent side but also as a dessert, satisfying both savory and sweet cravings during the holiday feast.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup milk (or plant-based milk)
• 1/4 cup butter (or vegan butter), softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups mini marshmallows

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Sweet Potatoes: In a large pot, cover sweet potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
3. Mash the Potatoes: In a large bowl, mash the cooked sweet potatoes. Stir in brown sugar, maple syrup, milk, butter, vanilla extract, cinnamon, and nutmeg until smooth.
4. Transfer to Baking Dish: Spread the sweet potato mixture evenly in a greased 9×13-inch baking dish.
5. Add Marshmallows: Sprinkle mini marshmallows evenly over the top of the sweet potato mixture.
6. Bake: Bake for 25-30 minutes or until the marshmallows are golden brown and puffed.
7. Serve: Allow to cool slightly before serving.

Sweet Potato Casserole with Marshmallow Topping is a quintessential Thanksgiving dish that combines the best of both sweet and savory worlds. Its creamy texture and rich flavors create a comforting experience for all who partake. This dish is perfect for families, bringing together different generations with its familiar taste and aroma. The gooey, toasted marshmallows add an element of fun and indulgence, making it not only a side dish but also a crowd-pleasing dessert. Serve it alongside your other Thanksgiving favorites for a feast that’s sure to create lasting memories.

Pumpkin Risotto with Sage

Pumpkin Risotto with Sage is a warm and creamy dish that embodies the essence of fall. The rich flavors of pumpkin, complemented by the aromatic notes of sage, create a comforting and elegant dish that stands out on any Thanksgiving table. This risotto is a delightful departure from traditional side dishes and offers a unique, gourmet experience. The slow-cooked rice absorbs the flavors beautifully, making it a favorite for both vegetarians and non-vegetarians alike.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
• Salt and pepper, to taste
• Pumpkin seeds, for garnish

Instructions:

1. Heat the Broth: In a saucepan, heat vegetable broth and keep it warm over low heat.
2. Sauté Onions and Garlic: In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add onions and sauté until translucent. Stir in garlic and cook for another minute.
3. Add Rice: Add Arborio rice to the skillet, stirring for 1-2 minutes until lightly toasted.
4. Deglaze with Wine: If using, pour in white wine and stir until absorbed.
5. Cook the Risotto: Gradually add warm vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes.
6. Incorporate Pumpkin: When the rice is creamy and al dente, stir in pumpkin puree, sage, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with pumpkin seeds before serving.

Pumpkin Risotto with Sage is a dish that captures the spirit of Thanksgiving with its rich flavors and creamy texture. The combination of pumpkin and sage creates a warm and inviting aroma that fills your kitchen, enticing your guests to the table. This risotto can serve as a delightful main dish or a luxurious side, providing a perfect contrast to traditional holiday fare. Its elegant presentation and comforting taste make it a memorable addition to your Thanksgiving menu, inviting everyone to savor the flavors of the season.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze is a simple yet flavorful side dish that elevates any Thanksgiving table. The roasting process caramelizes the sprouts, bringing out their natural sweetness, while the balsamic glaze adds a tangy depth of flavor. This dish is not only delicious but also provides a nutritious option packed with vitamins and fiber. The beautiful presentation and delightful taste make these Brussels sprouts a perfect complement to your holiday spread.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1/4 cup grated Parmesan cheese (optional)
• Chopped walnuts or pecans for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
3. Roast the Sprouts: Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy on the edges, tossing halfway through.
4. Make the Balsamic Glaze: In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat and cook until reduced by half, about 5-7 minutes.
5. Combine and Serve: Once the Brussels sprouts are roasted, drizzle the balsamic glaze over them. If desired, sprinkle with grated Parmesan cheese and chopped nuts for added flavor and crunch.
6. Serve: Transfer to a serving dish and enjoy!

Roasted Brussels Sprouts with Balsamic Glaze is a show-stopping side dish that beautifully balances sweet and savory flavors. The crispy texture of the sprouts, combined with the rich balsamic reduction, creates a dish that is sure to impress your guests. Not only is this recipe quick and easy to prepare, but it also highlights the fresh flavors of the season, making it a healthy choice for your Thanksgiving meal. Serve this delightful dish alongside your favorite entrees for a well-rounded holiday feast.

Creamy Mushroom and Spinach Pasta

Creamy Mushroom and Spinach Pasta is a comforting and satisfying dish that makes for a fantastic Thanksgiving entrée or side. The combination of sautéed mushrooms and fresh spinach tossed in a rich, creamy sauce over pasta creates a delightful experience for the palate. This recipe is easy to prepare and can be made in under 30 minutes, allowing you to spend more time enjoying the holiday with your loved ones. It’s a wonderful vegetarian option that will please everyone at the table.

Ingredients:

• 12 ounces pasta (such as fettuccine or penne)
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced (cremini or button)
• 4 cups fresh spinach
• 1 cup heavy cream (or plant-based cream)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
3. Add Spinach: Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Make the Sauce: Reduce heat to low, then stir in the heavy cream and Parmesan cheese (if using). Season with salt and pepper, and allow the sauce to simmer for a few minutes, adding reserved pasta water to reach desired consistency.
5. Combine Pasta and Sauce: Toss the cooked pasta into the skillet, mixing until well coated in the creamy sauce.
6. Serve: Garnish with fresh basil or parsley before serving.

Creamy Mushroom and Spinach Pasta is a delightful dish that brings warmth and richness to your Thanksgiving table. The creamy sauce combined with the earthy flavors of mushrooms and the freshness of spinach creates a well-balanced meal that is both hearty and satisfying. This recipe not only satisfies your cravings for comfort food but also adds a touch of elegance to your holiday spread. It’s a fantastic option for vegetarians and a perfect addition to your Thanksgiving feast that everyone will love.

Caramelized Onion and Goat Cheese Tart

Caramelized Onion and Goat Cheese Tart is a delicious and sophisticated dish that serves as a perfect appetizer or side for your Thanksgiving gathering. The sweetness of the caramelized onions pairs beautifully with the tangy goat cheese, all nestled within a flaky pastry crust. This tart is not only a feast for the taste buds but also for the eyes, adding an elegant touch to your holiday spread. It’s a crowd-pleaser that’s sure to impress both family and friends.

Ingredients:

• 1 sheet of puff pastry, thawed
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 1/2 cup heavy cream (or plant-based cream)
• 1 egg, beaten
• Salt and pepper, to taste
• Fresh thyme or rosemary for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Caramelize the Onions: In a large skillet, heat olive oil over medium heat. Add sliced onions and cook, stirring frequently, until caramelized, about 20-25 minutes. Stir in minced garlic for the last few minutes of cooking. Season with salt and pepper.
3. Prepare the Pastry: On a lightly floured surface, roll out the puff pastry to fit your tart pan. Transfer the pastry to the pan and prick the bottom with a fork.
4. Assemble the Tart: Spread the caramelized onion mixture evenly over the pastry. In a small bowl, whisk together heavy cream and beaten egg. Pour this mixture over the onions, then sprinkle crumbled goat cheese on top.
5. Bake the Tart: Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the filling is set.
6. Serve: Garnish with fresh herbs before slicing and serving.

Caramelized Onion and Goat Cheese Tart is a delightful addition to your Thanksgiving menu, offering a perfect blend of flavors and textures. The sweet, rich onions combined with the creamy goat cheese create a luxurious experience that guests will savor. This dish is not only elegant but also surprisingly easy to prepare, allowing you to impress your friends and family without spending hours in the kitchen. Serve this tart warm or at room temperature as a standout appetizer or side dish at your Thanksgiving feast, and watch it disappear quickly!

Sweet Potato Casserole with Marshmallow Topping

Sweet Potato Casserole with Marshmallow Topping is a beloved Thanksgiving classic that perfectly balances sweetness and comfort. The creamy, spiced sweet potatoes are baked to perfection and topped with a layer of fluffy marshmallows that caramelize beautifully. This dish is not only visually appealing but also a delightful blend of flavors that embodies the essence of fall. It’s a fantastic option for both kids and adults alike, ensuring everyone at the table will enjoy a serving (or two) of this sweet indulgence.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup milk (or plant-based milk)
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cups mini marshmallows

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Sweet Potatoes: In a large pot, boil the cubed sweet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
3. Mash the Sweet Potatoes: In a mixing bowl, combine the cooked sweet potatoes, milk, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Mash until smooth and creamy.
4. Transfer to Baking Dish: Spread the sweet potato mixture evenly in a greased 9×13 inch baking dish.
5. Add Marshmallows: Evenly sprinkle the mini marshmallows on top of the sweet potato mixture.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and puffed.
7. Serve: Let cool for a few minutes before serving.

Sweet Potato Casserole with Marshmallow Topping is a sweet, comforting dish that brings warmth and nostalgia to any Thanksgiving meal. The creamy texture of the sweet potatoes combined with the gooey, toasted marshmallows creates a delightful contrast that is sure to please. This dish not only offers a burst of flavor but also adds a beautiful pop of color to your table. Whether enjoyed as a side or a dessert, this casserole will quickly become a favorite tradition at your Thanksgiving feast.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a hearty and flavorful dish that serves as a perfect main course or side for Thanksgiving. The jumbo pasta shells are generously filled with a creamy mixture of ricotta cheese and fresh spinach, then topped with marinara sauce and melted cheese. This dish is not only satisfying but also provides a beautiful presentation that will impress your guests. It’s an excellent option for vegetarians and makes for great leftovers, too!

Ingredients:

• 12 jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 3 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
2. Prepare the Filling: In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
3. Stuff the Shells: Preheat your oven to 375°F (190°C). Spoon some marinara sauce into the bottom of a greased baking dish. Carefully stuff each pasta shell with the ricotta mixture and place them in the baking dish.
4. Add Sauce and Cheese: Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
5. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve: Allow to cool for a few minutes before serving.

Spinach and Ricotta Stuffed Shells are a crowd-pleasing dish that combines rich flavors with wholesome ingredients, making it an excellent addition to your Thanksgiving table. The creamy filling paired with the savory marinara sauce offers a comforting and satisfying experience. Not only is this dish beautiful when served, but it’s also a versatile recipe that can be made ahead of time and baked just before serving. Your guests will appreciate this delightful vegetarian option, ensuring it becomes a beloved staple at your holiday gatherings.

Harvest Quinoa Salad with Roasted Vegetables

Harvest Quinoa Salad with Roasted Vegetables is a vibrant and nutritious dish that showcases the best of autumn flavors. Packed with protein-rich quinoa, roasted seasonal vegetables, and a zesty dressing, this salad is both filling and refreshing. The combination of textures and flavors—from the crunchy vegetables to the creamy avocado—makes this salad a standout option for Thanksgiving. It’s a wonderful way to incorporate seasonal produce into your meal, providing a wholesome side that complements a variety of dishes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 sweet potato, peeled and cubed
• 1 red onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 avocado, diced
• 1/4 cup chopped fresh parsley

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is fluffy and liquid is absorbed. Set aside.
2. Roast the Vegetables: Preheat your oven to 425°F (220°C). On a baking sheet, toss diced zucchini, bell pepper, sweet potato, and red onion with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes or until tender and slightly caramelized.
3. Prepare the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
4. Combine Ingredients: In a large bowl, combine cooked quinoa, roasted vegetables, diced avocado, and chopped parsley. Drizzle with dressing and toss gently to combine.
5. Serve: Enjoy warm or chilled.

Harvest Quinoa Salad with Roasted Vegetables is a stunning and nutritious addition to your Thanksgiving meal, offering a fresh alternative to traditional heavy dishes. The colorful roasted vegetables and the nutty quinoa create a satisfying dish that is both visually appealing and delicious. This salad is not only perfect for Thanksgiving but also makes for great leftovers and can be easily adapted with different seasonal vegetables. It’s a wonderful way to celebrate the harvest season while providing a wholesome and filling option for your guests.

Creamy Mushroom Risotto

Creamy Mushroom Risotto is a rich and indulgent dish that brings a touch of elegance to any Thanksgiving table. This comforting Italian classic features Arborio rice slowly cooked to creamy perfection, infused with the earthy flavors of sautéed mushrooms and a hint of garlic. The dish is finished with a sprinkle of Parmesan cheese and fresh herbs, making it a luxurious addition to your holiday spread. It’s not only satisfying but also a great way to showcase seasonal mushrooms, ensuring your guests will savor every bite.

Ingredients:

• 1 1/2 cups Arborio rice
• 6 cups vegetable broth
• 1 cup white wine (optional)
• 1 cup mushrooms (e.g., cremini or shiitake), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons olive oil
• 2 tablespoons butter (or vegan butter)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Broth: In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.
2. Sauté the Mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.
3. Cook the Rice: Stir in the Arborio rice and cook for 2-3 minutes until the rice is lightly toasted. If using white wine, pour it in now and let it simmer until absorbed.
4. Add the Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
5. Finish the Risotto: Once the rice is cooked, stir in the grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
6. Serve: Garnish with fresh parsley before serving.

Creamy Mushroom Risotto is a luxurious and comforting dish that will impress your Thanksgiving guests with its rich flavors and creamy texture. The slow-cooked rice absorbs all the deliciousness from the sautéed mushrooms and garlic, creating a delightful experience with every spoonful. This risotto is not only a fantastic main dish for vegetarians but also a heartwarming side that pairs beautifully with roasted vegetables and salads. Your guests will appreciate this elegant addition to your Thanksgiving feast, making it a recipe to cherish for years to come.

Maple Glazed Brussels Sprouts with Pecans

Maple Glazed Brussels Sprouts with Pecans are a flavorful and visually appealing side dish that captures the essence of fall. The combination of roasted Brussels sprouts, tossed in a sweet maple glaze and topped with crunchy pecans, offers a delightful balance of flavors and textures. This dish is not only easy to prepare but also provides a nutritious addition to your Thanksgiving meal, ensuring that every bite is a delicious celebration of seasonal produce.

Ingredients:

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pecans, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: In a large bowl, combine halved Brussels sprouts, olive oil, maple syrup, salt, and pepper. Toss until the sprouts are evenly coated.
3. Roast the Brussels Sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
4. Add the Pecans: In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts and return to the oven to toast.
5. Serve: Transfer to a serving dish and drizzle with any remaining maple glaze from the pan.

Maple Glazed Brussels Sprouts with Pecans are a perfect blend of sweet and savory, making them an irresistible side dish for your Thanksgiving spread. The caramelized Brussels sprouts paired with the rich maple syrup create a delightful taste experience, while the toasted pecans add a satisfying crunch. This dish is not only nutritious and packed with flavor, but it also brings a vibrant touch to your table. Your guests will love this unique and festive side that enhances the traditional Thanksgiving meal.

Pumpkin Sage Pasta

Pumpkin Sage Pasta is a warm and comforting dish that celebrates the flavors of fall with its creamy pumpkin sauce and aromatic sage. This vegetarian pasta dish is easy to prepare and delivers a rich, velvety sauce that perfectly coats each strand of pasta. Enhanced with the earthy flavor of sage, it offers a sophisticated yet simple option for your Thanksgiving dinner. This dish is a wonderful way to incorporate seasonal ingredients while providing a delightful meal that will leave your guests feeling satisfied and happy.

Ingredients:

• 12 ounces pasta (e.g., fettuccine or penne)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup heavy cream (or coconut cream for a vegan option)
• 1 tablespoon olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Grated Parmesan cheese (or nutritional yeast for a vegan option), for serving

Instructions:

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped sage and sauté for 1-2 minutes until fragrant. Stir in the pumpkin puree, heavy cream, garlic powder, salt, and pepper. Cook for 3-5 minutes until heated through.
3. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
4. Serve: Plate the pasta and sprinkle with grated Parmesan cheese (or nutritional yeast) before serving.

Pumpkin Sage Pasta is a delicious and festive dish that captures the essence of Thanksgiving with its comforting flavors and creamy texture. The combination of pumpkin and sage creates a rich sauce that envelops the pasta, making it a hearty and satisfying option for your holiday meal. This dish not only showcases the best of autumn produce but also provides a unique twist on traditional pasta dishes. Your guests will love this flavorful vegetarian option that pairs beautifully with a variety of sides, ensuring your Thanksgiving celebration is both memorable and delicious.

Note: More recipes are coming soon!