Delicious Vegetarian and Vegan Recipes for Thanksgiving Supper

 VEGETARIAN AND VEGAN THANKSGIVING

As Thanksgiving approaches, families and friends gather to celebrate with a delicious feast. But for vegetarians and vegans, finding alternatives to traditional meat-centered dishes can be a challenge. 

Luckily, with a little creativity, you can enjoy a Thanksgiving meal that’s satisfying, flavorful, and entirely plant-based. 

Below, you’ll find two vegetarian recipes and two vegan recipes perfect for a Thanksgiving supper. These dishes incorporate classic holiday flavors and seasonal ingredients, making them a hit for all your guests.

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Vegetarian Recipe 1: 

CHEESY SPINACH AND ARTICHOKE-STUFFED MUSHROOMS

These stuffed mushrooms are packed with creamy, cheesy goodness, making them an ideal appetizer or side dish.

Ingredients

• 20 large button mushrooms, cleaned and stems removed
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and finely chopped
• ½ cup cream cheese, softened
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté the garlic until fragrant, then add spinach. Cook until wilted, about 2 minutes.
3. In a bowl, mix together the cream cheese, artichoke hearts, mozzarella, Parmesan, cooked spinach, salt, and pepper.
4. Spoon the mixture into the mushroom caps, pressing down gently.
5. Place the mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until the cheese is melted and the mushrooms are tender.
7. Serve warm, garnished with a sprinkle of extra Parmesan if desired.

Tips

• Microwave-friendly: Heat leftovers for 30 seconds in the microwave for a quick snack.
• Make-ahead: Prep these mushrooms in advance and store in the refrigerator. Bake right before serving.

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Vegetarian Recipe 2: 

BUTTERNUT SQUASH AND RICOTTA LASAGNA ROLLS

This hearty vegetarian lasagna is filled with creamy butternut squash, ricotta cheese, and savory herbs, making it a perfect main dish.

Ingredients

• 1 butternut squash, peeled and cubed (about 2 cups)
• 8 lasagna noodles
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 cup marinara sauce
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Boil lasagna noodles according to package instructions. Drain and set aside.
3. Steam or boil the butternut squash until tender, about 10-12 minutes. Mash until smooth.
4. In a bowl, combine mashed squash, ricotta, Parmesan, sage, salt, and pepper.
5. Lay each lasagna noodle flat and spread a layer of the squash mixture over each one. Roll up carefully.
6. In a baking dish, spread a layer of marinara sauce, then place the lasagna rolls seam-side down.
7. Top with additional marinara sauce and cover with foil.
8. Bake for 20 minutes. Garnish with fresh parsley and serve.

Tips

• Make-ahead: Prepare and refrigerate up to a day ahead. Bake when ready to serve.
• Kid-friendly: The sweetness of butternut squash makes this a hit with kids!

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Vegan Recipe 1: 

SWEET POTATOES AND BLACK BEAN-STUFFED BELL PEPPERS

These colorful stuffed peppers are filled with a flavorful mix of sweet potatoes, black beans, and spices, creating a satisfying vegan main dish.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a pot, boil sweet potatoes until tender, about 10 minutes. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add corn, cumin, and smoked paprika. Sauté until fragrant.
4. Add black beans and cooked sweet potatoes. Stir and season with salt and pepper.
5. Stuff each bell pepper with the mixture and place in a baking dish. Cover with foil.
6. Bake for 25-30 minutes, or until peppers are tender.
7. Garnish with fresh cilantro and serve.

Tips

• Microwave-friendly: These peppers can be microwaved for a quick reheat.
• Make-ahead: Prep the filling a day in advance for easier assembly.

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Vegan Recipe 2: 

CREAMY PUMPKIN AND COCONUT SOUP

This comforting soup combines the sweetness of pumpkin with the richness of coconut milk, creating a perfect warm-up for a Thanksgiving meal.

Ingredients

• 4 cups pumpkin puree (or canned pumpkin)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh chives for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
2. Stir in pumpkin puree, coconut milk, vegetable broth, and ground ginger.
3. Bring the soup to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
4. Season with salt and pepper.
5. Use an immersion blender to blend until smooth (or blend in batches in a regular blender).
6. Garnish with chopped chives and serve warm.

Tips

• Vegan and gluten-free: Perfect for accommodating multiple dietary preferences.
• Make-ahead: This soup freezes well, so you can prepare it in advance and reheat before serving.

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These vegetarian and vegan Thanksgiving recipes offer delicious, hearty options that everyone can enjoy. 

Whether you’re hosting a fully plant-based Thanksgiving or simply offering a few vegetarian-friendly dishes, these recipes will make your meal memorable. 

The flavors of fall vegetables and holiday spices come together to create dishes that capture the warmth and spirit of Thanksgiving. Enjoy!

NOTE: All pictures were generated by AI and for illustrative purposes only