This full vegetarian Thanksgiving dinner has everything you want in an easy Thanksgiving meal, from the beautiful centerpiece to the cranberry sauce-topped melted brie bites!
I’ve never quite understood why turkey has to be the center of attention when it comes to Thanksgiving. I mean it’s finicky as frick, dries out easily, and isn’t actually all that nice to look at.
But then there are the bounties of autumn harvest, namely butternut squash and pumpkin, with their bright colors and versatility and foolproofness. Can we make a Thanksgiving main course with them? Heck to the yes!
But why stop with a vegetarian Thanksiving main dish? Today we’re making the whole damn meal. It’s the gourmet vegetarian Thanksgiving dinner that dreams are made of. Especially if those dreams entail a Thanksgiving dinner that’s relatively easy and doesn’t dirty up the whole kitchen. You ready for this? Let’s do it.
The ultimate vegetarian Thanksgiving menu
- Herby Rice Stuffed Butternut Squash
- Roasted Brussels Sprouts with Cranberries
- Crispy Roasted Potatoes
- Brie and Cranberry Sauce Stuffed Puff Pastry Bites
Scroll down to see how all of this can be made using just a sheet pan and a muffin tin!
Vegetarian Thanksgiving Main Course
Let’s start with our main course, an herby stuffed butternut squash. Wild or regular rice will be the base of this recipe, laced with herbs, veggies, cranberries, apples, feta…the whole arsenal of fall flavors, y’all.
We’ll pre-cook our butternut, scoop out the insides, and mix it into the rice mixture. Then all that downright deliciousness will be stuffed back into the butternut, tied together, and baked once more.
Vegetarian Thanksgiving Sides
Then there are the sides, Brussels sprouts and crispy potatoes! The Brussels sprouts are tossed together with fresh (or frozen) cranberries and olive oil then roasted to perfection. The potatoes take a page out of Jamie Oliver’s book. We’ll parboil them first then shake shake shake to chuff up the edges, making for maximum crispiness while roasting.
And to finish off this vegetarian Thanksgiving dinner…CHEESE! Specifically, Brie and cranberry sauce stuffed puffed pastry bites. This simple side is quick to prepare and you can pop it in the oven when the main sheet pan is nearly finished.
Printable Thanksgiving Menu
And that, friends, is what I call a meatless Thanksgiving! If you’d like a printable PDF with all of the instructions and a grocery list, enter your email here and it will be sent right to ya.
Hungry for more Thanksgiving inspiration? Here are 31 of our favorite vegetarian Thanksgiving recipes!
Ingredients
Stuffed Butternut Squash
- 1 Tbsp olive oil 15 mL
- 1 carrot peeled and diced
- 1 rib celery diced
- ½ cup finely chopped white onion
- 2 cloves garlic minced
- 1 cup rice 200 g, wild, regular, or a combination
- 2 cups vegetable broth 480 mL
- 1 cup crumbled feta cheese 113 g
- ¼ cup dried cranberries 25 g
- ½ granny smith apple diced
- 1 Tbsp finely chopped fresh rosemary
- 1 tsp finely chopped fresh sage
- ½ tsp each salt and pepper
- 1 medium butternut squash
- 1 Tbsp olive oil 15 mL
- ¼ tsp salt
Potatoes
- 1 ½ lbs small red potatoes about 5 cups, 680 g, quartered
- ½ tsp baking soda
- 1 Tbsp salt
- 2 Tbsp olive oil 30 mL
- 1 tsp finely chopped fresh rosemary
- ¼ tsp each salt and pepper
Brussels Sprouts
- 3 cups trimmed and halved Brussels sprouts 350 g
- ½ cup fresh or frozen cranberries 40 g
- 2 Tbsp olive oil 30 mL
- ¼ tsp each salt and pepper
Cranberry Brie Bites
- 6 4-inch puff pastry squares thawed
- 4 oz Brie 113 g, roughly chopped
- ¼ cup cranberry sauce 60 g
- 1 medium egg whisked
Vegetarian Gravy
- 1 Tbsp butter 15 g
- 2 Tbsp flour 10 g
- 1 cup vegetable broth 240 mL
- 1 Tbsp soy sauce 15 mL
- 1 Tbsp nutritional yeast 10 g
- 1 tsp onion powder
- ½ tsp garlic powder
Instructions
Prep
- Make Butternut Stuffing: Heat 1 Tbsp oil in a medium pot over medium heat then add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 3 minutes. Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed, about 15 minutes. Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover to and set side.
- Boil Potatoes: Bring a large pot of water to a boil (about 6 cups water) then add baking soda and 1 Tbsp salt. Add quartered potatoes and cook until fork tender, about 10 minutes. Drain water and let potatoes sit uncovered for 2 minutes to dry. Put on the lid then vigorously shake to chuff up the outside of the potatoes. Add olive oil, rosemary, salt, and pepper, then shake once more to evenly coat. Set aside.
- Prep Brussels Sprouts: Toss to combine sprouts, cranberries, oil, salt, and pepper. Set aside.
1st Bake
- Bake Main Sheet: Preheat oven to 400°F (204°C). Cut butternut in half lengthwise and spoon out seeds. Liberally coat all sides with olive oil, sprinkle with salt, and lay face down in the middle of a large rimmed baking sheet. Spread out potatoes onto one side of the butternut and Brussels sprouts on the other (it’s okay if they’re not completely in a single layer now). Bake for 30 minutes, or until butternut is fork-tender.
- Prep Brie Bites: While that bakes, press each puff pastry into a muffin tin well. Add a few pieces of Brie and top with a dollop of cranberry sauce. Brush dough with egg. Set aside.
2nd Bake
- Stuff the Butternut: When butternut is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped out flesh in with the rice mixture, then stuff the mixture into each half of the butternut, firmly packing it in (you’ll have leftover stuffing). Stick the two halves together and secure it by tying with kitchen string. Set back on the baking tray.
- Flip Side Dishes: Flip the potatoes and Brussels sprouts for even cooking, spreading out into a single layer if possible.
- Bake Everything: Into your oven place your main baking sheet with the butternut and sides (lower rack) and the muffin tin with the Brie bites (upper rack) and cook for 15 to 20 minutes, or until puff pastry is golden and crip. Remove Brussels sprouts if they begin to darken too much.
- Make Gravy: While that bakes, prepare gravy. Melt butter in a small pot over medium heat. Add flour then, whisking constantly, slowly pour in the broth until your reach a thick gravy consistency (you may not need all of the broth). Whisk in the remaining gravy ingredients, remove from heat, and cover to keep warm.
- Serve: Carve stuffed butternut into 1-inch thick slices and serve topped with gravy. Extra rice stuffing makes a great side (room temperature is okay!) along with your crispy potatoes, Brussels sprouts, and Brie bites. Happy Thanksgiving!
TO Cooks says
We’ve tried this with quinoa and also with bulgur. Both work really well. We served for our vegetarian friends alongside a turkey for the turkey eaters. Our turkey eaters took seconds of this!
Sarah says
I’m so happy to hear this! I’ll have to try it with a different grain this year just to change it up. Quinoa and bulgur sounds great! 😀
Ann Johnson says
This is not nearly enough protein.
Sarah Bond says
A serving of this has 35g of protein, which is about 75% of an average woman’s protein needs for the day. Have an egg or two for breakfast and you’re all set!
Rebecca says
Thanksgiving is about protein? I think Stuffing, Pumpkin Pie, and CARBS. Thanks Sarah for a great recipe. My family enjoyed some healthy food for a change 🙂 It was great!
Jennifer says
This looks lovely. I’m not a vegetarian, and my turkey is never dry! I do love trying new foods and a vegetarian meal can be just as yummy as a meal with meat. I’m making this over the weekend.
Sarah says
Hope you like it, Jennifer! This seemed to be a popular one with both meat and plant eaters over Thanksgiving 😀
Laura says
Thank you for this blog! I got online looking for ideas for a vegetarian Thanksgiving for a small number of people this year…. and found this whole-menu meal. Looks perfect for us!
Sarah says
YAY! So happy you found this recipe! 😀
Rae Sutherland says
My hubby hates Brussel sprouts, any other veg recommendations? Thanks
Sarah says
Broccoli, cauliflower, or asparagus! 😀
Robert Jones says
This recipe came at the best time. Thanksgiving by ourselves rather than extended family. So just cooking for my wife and me. That being said, I have a beautiful Kobach squash that is crying “eat me”. Could I substitute the Kobach for the Butternut squash. Also, my wife doesn’t eat potatoes. What would you recommend for a substitute for the potatoes.
Sarah says
The Kobach would be great! I also love acorn squash with this 😀 You could sub it for sweet potatoes or cauliflower!
Haley says
This meal was so delicious! Due to COVID19 my husband and I stayed home so I made this for the two of us and we both loved it so much. Will definitely be making it again!
Sarah says
So so happy to hear it! Enjoy!! 😀
Elizabeth says
Definitely needed to cook the wild rice way longer than specified, I left it going for about 45 minutes by the time it was finally cooked fully. Squash took about 15 extra minutes too on the first bake. But turned out overall well, happy with it!
Robin J Rogers says
My husband, a meat eater, described this meal as the best Thanksgiving dinner he had ever eaten. Every part of the meal was delicious, and I plan on making it for our Christmas dinner as well. However, I will likely cook the cranberry brie bites as turnovers rather than in a muffin tin next time (some of the bottom were not quite cooked).
Sarah says
Wow, this is so exciting to read! Thanks so much for stopping in with your review, Robin! 😀
Julie a. says
Stuffing was delicious! Added toasted pecans. Have made this many times. Is loved by all! Thank you!
Ac says
I will be doubling this so I will likely need to use 2 baking sheets. Could you let me know if that is possible, and what adjustments in temperature and timing would I need to make?
Sarah says
I haven’t tried doubling this so I can’t say for sure, but it may just need a little longer in the oven! Keep an eye on the Brussels sprouts and take them out early if they start looking too crispy.
Kelli says
This sounds delicious. What could I use as a vegan substitute for the feta?
Sarah says
They make vegan feta alternatives now, should be available at most groceries! 😀
Lauren says
This is definitely worth making. No changes needed!
donna mccauley says
can i use instant rice white, brown, or jasmine?
Sarah Bond says
All of the above would work! 😀