Follow And Feast On These Vegetarian Thanksgiving Recipes

If you think of holiday dinners, you’d likely start thinking about a feast and this is probably going to include meat. But who says feasts can’t be meat-free? That is especially the reason why you need to know some of the best and most satisfying vegetarian Thanksgiving recipes to follow.

Appetizer Dish for Vegetarians

You can prepare this Lemony Whipped Feta with Scallions recipe as your party appetizer.

Servings: 6 to 8


  • 1 ½ lemon, or more
  • 10 oz feta cheese, cut into large pieces
  • ¼ tsp black pepper
  • 4 oz cream cheese, left at room temperature
  • ¼ tsp cayenne
  • 1 tbsp hot water
  • 1/3 cup and 4 tbsp olive oil
  • 1 bunch scallions, chopped crosswise
Follow and Feast on These Vegetarian Thanksgiving Recipes
Follow And Feast On These Vegetarian Thanksgiving Recipes


  • Heat the broiler, then cover the pan with foil. Squeeze the juice out of the whole lemon and set aside. After that, slice the remaining ½ lemon into 3 to 4 slices. Do it thinly.
  • Prepare a medium bowl and toss the lemon, 1 tbsp olive oil, and scallions. Move them onto a sheet pan, then broil until the ingredients turn black. Occasionally, toss the veggies for a few minutes. Afterward, move everything to a cutting board and let it cool.
  • Add the cream cheese, feta cheese, and the rest of the olive oil into a food processor. After that, add the black pepper, lemon juice, hot water, cayenne, and black pepper, too. Puree everything, then put the scallions, leaving a few pieces as garnish. Pulse the food processor before adding lemon for taste.
  • Transfer the mixture to a bowl. Then, garnish it with scallion, charred lemon slices, cayenne, and black pepper.

Vegan Main Dish

For the main dish, you can prepare the Harvest Tart with Pumpkin and Peppers.

Servings: 6


  • 4 ½ cups all-purpose flour, or more for dusting
  • 1 ½ lbs pumpkin
  • 2 ¼ tsp fine sea salt
  • 1 yellow bell pepper, with seeds, removed and cut into ¼-inch strips
  • 1 red bell pepper, with seeds, removed and cut into ¼-inch strips
  • ¾ cup and 2 ½ tbsp. extra-virgin olive oil
  • 1 sweet onion, thinly sliced
  • 2 tsp fresh thyme leaves, chopped
  • 1/3 cup pitted black olives, chopped
  • ½ tsp black pepper
  • 1 tsp smoked sweet paprika
  • 1 clove of garlic, minced


1. Around two hours before you start baking, put the pumpkin in a colander then toss ¼ tsp salt onto it. Weight it down with something heavy, cover it with a plastic film, then put it in a refrigerator. When done, strain any liquid.

2. For the pastry, combine 1 ½ tsp of salt and 4 ½ cups of flour in a large bowl. Add ¾ cup oil, mix with a fork, and stop only when coarse crumbs start to show. Add 2/3 cup of cold water one teaspoon after another until everything is properly mixed. The goal is to make a stretchy dough, which you need to roll into a ball. After that, cover and leave it in the refrigerator for an hour.

3. Preheat the oven to 375°F. Combine onion, peppers, ½ tsp salt, and 2 ½ tbsp oil, then spread the ingredients on two baking sheets, forming a layer. Roast the vegetables for 40 minutes.

4. Combine the baked pepper-onion mixture, pumpkin, thyme, olives, black pepper, paprika, and garlic.

5. Go back to the oven and preheat it to 425°F. Put grease on a baking sheet. Now that it’s done, take the time to form a 17-inch x 12-inch rectangle out of the dough. Then, spread the veggie mixture over one side of the dough, fold the clear half over the one with the filling and seal the edges with water. Create a slit right in the middle of the crust, then make a 2 ½ inch hole.

6. Put the crust to the baking tray, then bake it for 20 minutes at 350°F. Do so for 35 to 40 minutes, take it out of the oven, and let it cool for 30 minutes.

Vegetarian Side Dish

For your side dish, this Vegetarian Mashed Potato would be great.


  • ¾ lb grated Vermont aged white cheddar cheese
  • 3 lbs medium russet potatoes, with peels intact and veggies cut in quarters
  • 1 tsp kosher salt
  • ½ tsp baking powder
  • Pinch of grated nutmeg
  • Black pepper
  • 6 tsp unsalted butter
  • Small pinch of cayenne
  • ¾ cup heavy cream
  •  6 tbsp unsalted butter
  • 2 eggs, beaten lightly


1. Boil potatoes, drain, then transfer to a stand mixer. Beat the potato for 2 to 3 minutes.

2. Add cheese, cayenne, pepper, and baking powder. It must be remembered to add the salt and nutmeg, too. Beat the mixture again for 1 minute.

3. Add cream and butter, then set the beating to slow then to medium, while adding in the beaten eggs. Continue beating, around 2 to 3 minutes, until the texture becomes smooth.

4. Serve.

Vegetarian Dessert

Complete the feast with these Pecan Pie Truffles.

Servings: 24 truffles


  • 1 cup dark brown sugar
  • 1 cup graham cracker crumbs
  • ¼ cup bourbon
  • ½ tsp salt
  • 2 tbsp maple syrup
  • 7 oz dark chocolate
  • 1 tsp vanilla
  • 2 ½ cup pecans, finely chopped after getting toasted
Follow and Feast on These Vegetarian Thanksgiving Recipes
Follow And Feast On These Vegetarian Thanksgiving Recipes


1. Combine graham cracker crumbs, pecans, salt, and brown sugar. After that, mix in bourbon, maple syrup, and vanilla, then stir.

2. Form balls the size of walnuts out of the mixture. Then, place each one on top of a cookie sheet and put it in the freezer for 2 hours.

3. Melt the dark chocolate, then dip the frozen balls into it before putting the chocolate-covered balls on a baking sheet covered with parchment paper. Leave them be for 15 minutes.

You can use these recipes to pull off a feast during the holidays. Don’t let being a vegetarian get in the way of you and a celebration with food.

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