61 Vegetarian Thanksgiving Recipes That Will Make You Forget All About Turkey

If you take a winter squash, roast it until tender and wrap it in a golden, flaky crust with some melted cheese, you can serve it at any occasion.

Forget florets—we’re roasting the whole damn thing. The good news: This yogurt-marinated stunner is as dramatic in presentation as it is easy in preparation.

You know how a lot of carrot side dishes are mushy and overly sweet? Yeah, these are basically the opposite of that.

Agrodolce is Italian for ‘sour and sweet,’ and here, a blend of cider vinegar and maple syrup allows the squash to stay front and center.

Set these meltingly tender allium rosettes on the table and watch everyone swoon.

Imagine the delight on everyone’s faces when you set a festive pumpkin main course on the table.

This luxurious number works as a side dish or an entrée and it’s made in the Instant Pot, freeing up your oven for other important matters (aka dessert).

This as a first course? It doesn’t get cozier. (Psst: The recipe is also vegan-optional.)

Love it or hate it, it wouldn’t be Thanksgiving without a big boat of gravy to pass around the table. This version relies on baby portobello mushrooms—not turkey drippings—for tons of umami flavor.

Sure, this would make a knockout side dish…but why not serve it as a main course, alongside plenty of other accoutrements?

Skip the stuffed bird and make these light, fresh stuffed eggplants instead. (Don’t forget yogurt for dipping.)

Aida Mollenkamp’s charred whole cauliflower is proof that plant-based meals can be show-stoppingly irresistible.

The fancy Hasselback technique and honeyed topping make this so much more than a side dish.

Rich, satisfying and gluten-free-optional, this is the ultimate holiday comfort food. It doesn’t taste healthy, but that’s the best part.

These pretty gourds are filled with a mix of quinoa, chickpeas, Gruyère and aromatics for a vegetarian-friendly main that’s anything but an afterthought.

Gnocchi on Thanksgiving? Yeah, we went there.

Even though these stuffed mushrooms look fancy, they’re really easy to put together. Top with Parm and parsley for brownie points among your guests.

The pasta is made with lots of autumnal herbs and spices, like nutmeg and sage, so even without a squash bowl, it would still be holiday-ready.

This gorgeous dish has a secret: We use store-bought puff pastry to make assembly almost effortless.

Our favorite vegetable does it again, this time with a vegan pesto and a 30-minute cooking time.

You’re going to want to make this one all year round. (Good thing it takes just 30 minutes and is surprisingly healthy.)

Jodi Moreno’s tender roasted vegetables would be fitting as a side but serving them over polenta makes them just as filling as any turkey.

We see no problem in serving lasagna at Thanksgiving dinner. It’s got cheese, noodles, veggies—what more could you ask for?

It’s Thanksgiving; you can eat pie for every meal. We should mention this one’s also gluten-free.

We’re huge fans of savory tarts. This one from Gaby Dalkin is earthy, cheesy and impressive (even if you use store-bought pie dough).

We love that Gena Hamshaw’s take on shepherd’s pie replaces the usual pastry crust with mashed sweet potatoes.

Monique Volz knows that almost anything can be made Thanksgiving-ready when it’s stuffed inside a squash.

This year, we’re most grateful for these adorable pumpkin bowls.

This pretty, vegan main takes 45 minutes to make. Take that, giant turkey.

The crispy chickpeas add texture and protein. That, plus a creamy yogurt sauce, keeps this meatless dish filling.

Make this classic (and beloved) side the star of the show by packing it with hearty veggies.

The key to keeping a vegetarian entrée from getting boring is to mix up all the textures. Allow this creamy risotto with a crispy topping to show you the way.

It’s spicy, sweet, crunchy and just as satisfying as any Thanksgiving bird.

Good luck trying to refrain from dipping your fingers in this lemony yogurt sauce.

Now that we think of it, every Thanksgiving spread should include a pie made of cheese.

Add a flaky crust and you can transform any casserole into a stunning main course.

This tofu number is elegant and impressive without being fussy. Plus, it’s packed with flavor, thanks to the gingery honey glaze.

Here you have your salad course and your pie course all in one tidy package. (Yes, in our house Thanksgiving includes a pie course.)

You better set the table, because the Barefoot Contessa is on her way for dinner.

Quiche has a reputation for being old-fashioned and stuffy, so we swapped the usual crust for sweet potatoes. Thanksgiving brunch, anyone?

Serve this one a little warm, so when you dot the cheese on top it melts and mingles throughout the dish.

A casserole made of bread and cheese? Be still our holiday hearts.

Instead of roasting plain old baby carrots (snooze), turn them into gnocchi. Your guests will think you’re a pro chef.

It's rich, creamy and bound to become a new Thanksgiving staple. Use fresh or canned pumpkin depending on how much time you want to spend.

Earthy beets, tangy cheese and a buttery crust…what’s not to love?

The decadent, cheesy pasta is just waiting to emerge from that gorgeous blanket of phyllo rosettes.

What’s beautiful, delicious and destined to become a vegetarian staple in your house? These cuties.

Welp, you had us hooked at first mention of four cheeses. (Parmesan, Fontina, cheddar and goat, in case you’re curious.)

Even non-vegetarians will gobble up this sausage-free version of a Thanksgiving classic.

It’s freezer-friendly, so you could even make it a few days ahead (and save yourself a hectic morning).

We almost didn’t believe this was dairy-free, it’s so creamy. (Yep, it’s meat-free too.)

Not today, chicken. We’re filling our pot pie with mushrooms, white beans and all the seasonal veggies.

Pro tip: Microwave the squash for a few minutes to make it much easier to slice up.

We’ll endorse serving pizza for Thanksgiving a thousand times over.

They’re stuffed with a mixture of ricotta, Parm, pumpkin and sage, then topped with a garlicky cream sauce. Hungry yet?

Psst: The crusts are made of corn. How’s that for delicious? (Thanks, Jerrelle Guy.)

It gets cooked in the oven until creamy and al dente, so you can spend less time stirring and more time enjoying a Thanksgiving cocktail.

It’s like opening a present at the dinner table—a present filled with cinnamon sweet potatoes, crispy chickpeas, cranberries and a zesty garlic sauce.

Fact: Mashed doesn’t have to be your default when it comes to potato side dishes. Because potatoes just got a serious upgrade. Take this recipe for potatoes au gratin. You know, the version where slices of spuds are smothered in a cream sauce and plenty of cheese? It’s rich and comforting—plus, it can be assembled ahead of time and held in your refrigerator until you’re ready to bake it Thanksgiving day.

The best part about this vegetarian recipe is that we make it in individual portions—stuffing muffins, if you will.

Goes perfectly alongside mashed potatoes and cranberry sauce.