An elegant, seasonal Thanksgiving menu with a spectacular vegetarian centerpiece, beautiful vegetable dishes, and all the comforting flavors of the holiday.
Who says Thanksgiving needs a turkey to feel like a feast?
Some of the most wonderful flavors of Thanksgiving come from the side dishes—the roasted vegetables, buttery potatoes, savory dressings, rich gravies, and fragrant herbs that fill the kitchen with the unmistakable aromas of the holiday.
For a vegetarian Thanksgiving, these seasonal ingredients deserve more than supporting roles. They can become the stars of an exceptionally beautiful harvest table.
Our Vegetarian Harvest Table brings together a golden, flaky mushroom Wellington, richly flavored gravy, colorful roasted vegetables, comforting side dishes, and fresh autumn salads. Finish with a favorite fall dessert, and you have a celebration that’s every bit as generous and memorable as a traditional Thanksgiving dinner.
Best of all, much of the menu can be prepared ahead, leaving plenty of time to enjoy the company around your table. This menu is designed for 4–6 guests, with options for larger gatherings.
The Centerpiece: Wild Mushroom and Leek Wellington
Forget the idea that a vegetarian main course must be a collection of side dishes!
Our new Wild Mushroom and Leek Wellington is a true holiday showstopper. A savory filling of mixed mushrooms, tender leeks, shallots, fresh herbs, and toasted walnuts is wrapped in buttery puff pastry and baked until golden and crisp.
The filling is rich and satisfying, while the delicate layers of pastry make it feel especially festive. Bring the Wellington to the table whole, then cut into generous slices to reveal the beautiful mushroom filling.
Serve with our Rich Mushroom and Thyme Gravy, made with deeply browned mushrooms, shallots, aromatic herbs, and vegetable stock. It’s every bit as delicious over mashed potatoes and roasted vegetables as it is with the Wellington.
Make-ahead tip: Prepare the mushroom filling and gravy a day or two ahead. Assemble and bake the Wellington on Thanksgiving Day for the best pastry texture.
The Vegetables: Color, Flavor, and a Little Holiday Magic
Roasted Delicata Squash with Whipped Feta, Pomegranate and Pistachios
This may be one of the prettiest dishes on our Thanksgiving table.
Golden rings of caramelized delicata squash are arranged over a generous layer of creamy whipped feta, then finished with ruby-red pomegranate seeds, toasted pistachios, and fresh herbs.
It’s a wonderful combination of sweet, savory, tangy, and crunchy flavors—and a beautiful reminder that uncomplicated seasonal ingredients can make an extraordinary holiday dish.
For entertaining, prepare the whipped feta ahead and roast the squash shortly before serving. The finished platter can be served warm or at room temperature.
Another Vegetable Option: Charred Cabbage Steaks with Miso Butter and Toasted Sesame Seeds
For something unexpected, consider our Charred Cabbage Steaks with Miso Butter and Toasted Sesame Seeds.
Cabbage becomes wonderfully sweet and tender when roasted, and the savory miso butter adds a delicious depth of flavor. It’s an economical, satisfying vegetable dish that feels surprisingly elegant.
Choose one vegetable dish for a smaller gathering, or serve both for a larger feast.
Something Comforting: Potatoes or Savory Bread Pudding
No Thanksgiving dinner feels quite complete without something warm, comforting, and delicious with gravy.
Option One: Creamy Mashed Potatoes
Sometimes the simplest dishes are the most welcome. A bowl of buttery mashed potatoes is the perfect companion to mushroom Wellington and rich vegetarian gravy.
For an especially luxurious version, use Yukon Gold potatoes, warm milk or cream, and plenty of good butter.
Option Two: Kabocha and Wild Rice Bread Pudding
This savory bread pudding combines tender winter squash, nutty wild rice, herbs, Parmesan, and a rich custard with cubes of day-old bread.
It’s a wonderful alternative to traditional stuffing, with the added advantage of being easy to prepare ahead.
Because our delicata squash dish already features winter squash, consider pairing the bread pudding with the charred cabbage rather than serving two squash dishes at the same meal.
A Fresh Autumn Salad
A bright, crisp salad brings welcome contrast to the rich flavors of the Wellington, gravy, and roasted vegetables.
Option One: Spinach Pear Salad with Maple-Brown Mustard Vinaigrette
Sweet fall pears, tender spinach, and a lively vinaigrette make this a natural choice for Thanksgiving. The salad is fresh and light, with just enough autumn character to complement the rest of the menu.
Option Two: Spinach Salad with Persimmon and Pomegranate Seeds
Persimmons and pomegranates are among the treasures of the California fall harvest. Their beautiful color and sweet-tart flavors make this salad an especially festive addition to the table.
Choose whichever fruits look most appealing at the farmers market.
Something Sweet: Two Wonderful Fall Desserts
Rustic, tender, and generously filled with fresh apples, French Apple Cake is a lovely way to end a holiday meal. It’s less elaborate than pie but every bit as satisfying, especially with softly whipped cream or crème fraîche.
Another advantage? It’s delicious at room temperature and can be baked earlier in the day.
Pumpkin Cheesecake with Pecan Praline Sauce
For those who simply must have pumpkin at Thanksgiving, this rich, creamy cheesecake brings together two holiday favorites: spiced pumpkin and buttery pecans.
The cheesecake can be prepared the day before, giving it plenty of time to chill. Serve with its luscious pecan praline sauce for a particularly festive finish.
Either dessert would be wonderful. For a larger gathering, offer both and let guests choose!
Your Vegetarian Thanksgiving Game Plan
A little planning makes holiday cooking far more enjoyable. Here’s how to spread the work over several days.
Two to Three Days Before Thanksgiving
- Shop for mushrooms, leeks, squash, potatoes, salad greens, fresh herbs, apples, and other produce.
- Prepare the mushroom gravy and refrigerate.
- Make the pumpkin cheesecake, if serving.
- Toast the nuts for the delicata squash and prepare any salad dressings.
The Day Before
- Prepare the mushroom Wellington filling and refrigerate.
- Make the whipped feta.
- Prepare the savory bread pudding, if using, according to its make-ahead instructions.
- Wash and dry salad greens.
- Prepare the squash for roasting.
- Set the table and organize serving platters.
Thanksgiving Morning
- Bake the French Apple Cake, if serving.
- Assemble the Wellington and refrigerate until ready to bake.
- Prepare potatoes or other side dishes.
- Set out serving pieces and garnishes.
Before Dinner
- Bake the Wellington.
- Roast the delicata squash while the Wellington rests, or earlier if oven space is limited.
- Reheat the mushroom gravy.
- Finish the mashed potatoes or bread pudding.
- Assemble the squash platter and dress the salad shortly before serving.
The Wellington benefits from a short rest before slicing, giving you a convenient window to put the finishing touches on the meal.
What to Look for at the Farmers Market
One of the pleasures of planning a vegetarian Thanksgiving is how naturally the menu follows the fall harvest.
At our farmers markets, look for beautiful winter squash, fresh mushrooms, tender greens, crisp apples and pears, pomegranates, persimmons, potatoes, and fragrant bunches of fresh herbs.
Winter squash: Delicata, kabocha, butternut, and acorn squash all bring their own flavors and textures to holiday cooking.
Mushrooms: A mixture of cremini, shiitake, oyster, or other cultivated mushrooms makes an especially flavorful Wellington.
Apples and pears: Choose firm, flavorful varieties that will hold their shape in baked desserts and fresh salads.
Pomegranates and persimmons: These seasonal fruits bring wonderful color and freshness to salads and vegetable dishes.
Fresh herbs: Thyme, sage, rosemary, and parsley are the quiet heroes of Thanksgiving cooking. A few fresh herbs can transform even the simplest ingredients.
Don’t hesitate to ask farmers about their favorite varieties or cooking suggestions. They often have wonderful ideas for enjoying what’s freshest that week.
A Beautiful Thanksgiving, Your Way
The beauty of this menu is its flexibility.
For an intimate dinner for four, make the mushroom Wellington, gravy, one vegetable dish, mashed potatoes, and a simple dessert.
For six or more guests, add the savory bread pudding, a colorful salad, and an additional vegetable dish.
And if you’re hosting a gathering with both vegetarian and nonvegetarian guests, these dishes are lovely additions to a traditional Thanksgiving table.
After all, Thanksgiving isn’t defined by the size of the turkey—or whether there’s a turkey at all. It’s about celebrating the harvest, preparing something delicious, and sharing the pleasure of a good meal with the people around your table.
Happy Thanksgiving from Edible Paradise!
