Having a relative come over for thanksgiving that has just turned vegetarian has been an interesting and new learning experience for me. Rather than making the usual thanksgiving dishes, I have adapted to create meatless dishes that are tasty and suitable for all (meat eaters included!). Fear not – vegetarian thanksgiving can be just as delicious as one that includes meat.

Thanksgiving does not need to be centered around turkey to be a celebration. After all, thanksgiving is just that – giving thanks for food, whatever kind it may be. Below are soup, entrée, sauce and side dish recipes to guide you throughout your entire Thanksgiving meal planning. Enjoy!

Apple and Butternut Squash Soup

This recipe can be made the day before, or a few days in advance. In fact, preparing soup the day before can enhance the flavor by giving the ingredients more time to release their flavors. The flavors have more time to meld, creating a richer soup. Simply prepare the soup and reheat on the day of serving.

This recipe makes 10 to 12 servings.


2 large butternut squash

4 large sweet apples, such as Golden Delicious or McIntosh

1 teaspoon cinnamon

2 tablespoons olive oil

2 cups water

2 cups apple cider

Salt and pepper



  1. Peel the squash, cut in half and remove the seeds. Cut the squash into sizeable chunks. Peel the apples and cut into chunks.
  2. Place butter and olive oil in a large pot over low heat. Add the squash, apples and water to the pot. Bring pot to a boil, cover and reduce heat to low. Cook for 30 to 40 minutes.
  3. The apples and squash should be very tender. Process the soup through a food processor.
  4. Pour the mixture back into the pot and add the apple cider.
  5. Add water until the soup is consistency that you prefer. Add the cinnamon. Season with salt and pepper to taste. 

Vegetable Pot Pie

Hardly anything beats comfort food like a good old pot pie. With a combination of colorful veggies, this meal is sure to please taste buds and fill up stomachs.

This recipe makes one pot pie.


1 onion, finely chopped

4 gold potatoes

1/2 cup carrots

1/2 cup broccoli

1/2 cup mushrooms

1 tablespoon flour

2 tablespoons yeast

1 teaspoon thyme

1 teaspoon parsley

2 tablespoons butter

½ cup vegetable stock

One premade 9 inch pie crust

Salt and pepper



  1. Place potatoes into pot and pour enough water to cover potatoes. Place pot on high heat until boil. Reduce heat to medium and cook for twenty minutes. Take off heat and drain potatoes.
  2. Preheat oven to 350 F.
  3. After potatoes have cooled, peel and mash potatoes coarsely in a bowl.
  4. Heat butter in large pan on medium heat until melted. Add onion and sauté until near translucent. Add carrots and broccoli and cook until slightly softened, then add mushrooms. Add ¼ cup of water and cover, cooking until vegetables are tender.
  5. Sprinkle flour over vegetable mixture, then pour in vegetable stock. Mix vegetables and stock to thicken, then add yeast. Continually stir the mixture until it has become a thick consistency. Stir in coarsely mashed potatoes, followed by the thyme and parsley. Season with salt and pepper to taste.
  6. Pour filling mixture into the pie crust and pat the surface.
  7. Top with second crust and seal edge. Cut a few slits in the top of the crust.
  8. Bake for 30 to 40 minutes, or until pie crust is golden. Let pie stand 5 minutes before serving.

Mushroom Gravy

As an alternative to the traditional gravy, this is great for both vegetarians and meat-eaters. Serve this over vegetable dishes for flavor and richness. Feel free to mix in different mushrooms, such as lobster mushrooms or white mushrooms where available.

This recipe makes three cups of gravy.


1 ½ pounds cremini mushrooms

2 onions, finely chopped

½ teaspoon parsley

½ teaspoon thyme

3 tablespoons flour

3 cups vegetable stock

¼ cup butter




  1. Rinse out mushrooms and cut off stems. Set aside.
  2. Finely slice mushrooms. Set aside.
  3. Pour vegetable stock and mushroom stems into pot over high heat until mix comes to a boil. Reduce heat to low and simmer for 30 minutes. Remove stems and take pot off heat.
  4.  Place two-thirds of the butter into a pan over medium heat. Once butter has melted, add finely chopped onions and cook until onions are translucent. Add mushrooms and cook until softened. Remove pan from heat.
  5. Place remaining butter and flour in a saucepan over medium heat. Combine the flour and butter and heat until mixture is browned. Slowly pour in stock while continually stirring until mixture is thickened. Add the cooked mushrooms and onions, along with thyme and parsley. Pepper to taste.

Oven Roasted Vegetable Medley

This vegetable medley makes a wonderful side dish to a meal. The roasted vegetables have a rich aroma that is enhanced by the herbs. The crispiness also adds an interesting texture to a meal.

This recipe makes four to six servings.


4 gold potatoes

1 carrot

1 onion

½ cup broccoli

3 tablespoons olive oil

2 sprigs rosemary

1 teaspoon thyme

Salt and pepper



  1. Preheat oven to 375 F.
  2. Wash potatoes and cut into bite sized chunks. Peel carrots and slice. Slice onion and cut slices in half.
  3. In a large bowl, mix potatoes, carrots, onions and broccoli with olive oil, salt and pepper.
  4. Score rosemary sprigs and mix thyme and rosemary with vegetables.
  5. Line pan with foil. Pour mixture into pan and place in oven. Cook for 40 to 50 minutes. Set to broil for a few minutes to add crispness to the potatoes. Turn off heat and let vegetables cool for 5 minutes before serving.

A Closing Note

If you’re dining with a mixture of vegetarians and meat eaters, don’t forget to include a good mixture of dishes so that both parties are happy. Nevertheless, these recipes are sure to please any crowd. Happy cooking!