A Meatless Thanksgiving Menu
Whether you're going completely vegetarian or just want to offer your guests options, savor fall's bounty with these nine dishes.
By Lynn Andriani
Spiced Butternut Squash and Apple Soup with Maple Pumpernickel Croutons
A puree of McIntosh apples and sweet squash gets a little crunch from unexpectedly savory croutons and minced chives.
Get the recipe: Spiced Butternut Squash and Apple Soup with Maple Pumpernickel Croutons
Grilled Figs with Burrata and Romesco Toast
Crusty bread smeared with the classic Spanish roasted red pepper sauce pairs well with the fruity figs and ultracreamy burrata cheese.
Get the recipe: Grilled Figs with Burrata and Romesco Toast
Zucchini Fritters
Simple zucchini cakes, mixed with a little ground pepper and chopped scallions, then lightly pan-fried, make for an exquisite treat.
Get the recipe: Zucchini Fritters
Cauliflower in a Cast-Iron Pot
This warm, creamy cauliflower concoction infused with an exotic spice mix is heavenly, elevated comfort food.
Get the recipe: Cauliflower in a Cast-Iron Pot
Three-Grain Pilaf
Chewy whole grains offer a wonderfully nutty, complex layer of flavor. You can cook them risotto style, sautéing onions and herbs, adding the grain, then spooning in flavorful broth a bit at a time, stirring often.
Get the recipe: Three-Grain Pilaf
Creamy Mashed Potatoes and Parsnips with Scallions
The earthy flavor of potatoes finds a perfect match in the sour hints of buttermilk. Adding parsnips (a fellow root vegetable) enhances the sweet, robust flavors.
Get the recipe: Creamy Mashed Potatoes and Parsnips with Scallions
Brussels Sprouts with Chestnuts and Honey Mustard Dressing
"I love Brussels sprouts," says April Bloomfield, "especially these, which are cooked in plenty of butter so they get nice and caramelized." Spoon a light honey mustard dressing over them for a sweet and savory finish.
Get the recipe: Brussels Sprouts with Chestnuts and Honey Mustard Dressing
Honey-Roasted Squash
"There's no peeling required with this dish," says cookbook author Susan Spungen. "And leftover squash makes a great addition to any impromptu salad."
Get the recipe: Honey-Roasted Squash
Spicy Parmesan Green Beans and Kale
This spicy, Parmesan-spiked combination of green beans, kale and cremini mushrooms is one of Giada De Laurentiis' Thanksgiving favorites.
Get the recipe: Spicy Parmesan Green Beans and Kale
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Published 11/16/2011
