Thanksgiving doesn’t have to revolve around turkey! This vegetarian Thanksgiving feast is absolutely stunning, packed with seasonal flavors, and will have everyone at your table asking for seconds. From a gorgeous herb-roasted cauliflower “steak” to creamy mushroom gravy, crispy Brussels sprouts, and a show-stopping butternut squash gratin, this menu celebrates everything we love about fall.
I’ve been hosting vegetarian Thanksgiving for years, and honestly? My meat-eating guests look forward to these dishes just as much as the traditional ones. The key is building layers of umami-rich flavors and textures—think crispy, creamy, savory, and absolutely delicious. Whether you’re fully vegetarian or just looking to offer something special to your plant-based guests, this feast is the answer.
Each recipe can be prepped ahead, which means less stress on Turkey Day. Start your mushroom gravy the night before, prep your vegetables in the morning, and you’ll have a completely manageable day. I love how these recipes celebrate autumn ingredients: mushrooms, squash, herbs, and root vegetables. This isn’t “vegetarian cooking” that feels like a compromise—it’s simply great cooking that happens to be meat-free.
Check out our Best Chickpea Salad Recipe for a protein-packed starter, and our Perfect Lemon Orzo Recipe for a bright side dish. For more inspiration on building complete meals, explore our Best Heavy Cream Alfredo Sauce Recipe and Delicious Heavy Cream Pasta Recipe.
For more vegetarian holiday inspiration, check out Bon Appétit’s vegetarian collection, Serious Eats’ vegetarian guide, and New York Times Cooking’s vegetarian recipes. You’ll find endless ways to elevate your table.
Ingredients
- 2 large heads cauliflower, cut into 1-inch thick steaks
- ¼ cup olive oil
- 3 tablespoons fresh thyme
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 pound mixed mushrooms, sliced
- 3 tablespoons butter
- 2 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon balsamic vinegar
- 2 pounds Brussels sprouts, halved
- 3 tablespoons olive oil
- ¼ teaspoon cayenne pepper
- 1 medium butternut squash, peeled and cubed
- 2 cups heavy cream
- 1 cup vegetable broth
- ½ cup grated Gruyère cheese
- ¼ cup panko breadcrumbs
- 2 tablespoons fresh sage, chopped
- 2 tablespoons butter, melted
- Nutmeg, salt, and pepper to taste
Instructions
- Preheat your oven to 425°F. Pat the cauliflower steaks dry with paper towels—this is crucial for getting them crispy.
- In a small bowl, combine olive oil, fresh thyme, minced garlic, salt, and pepper to create your herb mixture.
- Brush both sides of each cauliflower steak generously with the herb oil mixture and arrange on two large baking sheets.
- Roast for 35-40 minutes, stirring halfway through, until the cauliflower is golden brown and tender.
While the cauliflower roasts, prepare the mushroom gravy.
- In a large skillet over medium-high heat, melt butter and sauté the sliced mushrooms until they release their moisture and begin to brown, about 8-10 minutes.
- Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the vegetable broth and bring to a gentle simmer.
- In a small bowl, whisk together cornstarch and 2 tablespoons cold water to create a slurry.
- Slowly pour the cornstarch mixture into the simmering mushroom broth, stirring constantly until the gravy thickens, about 2-3 minutes.
- Reduce heat to low and stir in the heavy cream and balsamic vinegar. Season with salt and pepper to taste.
Keep warm on low heat, stirring occasionally.
- For the Brussels sprouts, increase oven temperature to 450°F if the cauliflower is done.
- Toss Brussels sprouts with olive oil, salt, pepper, and cayenne pepper in a large bowl.
- Spread them in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until crispy and caramelized.
- Meanwhile, prepare the butternut squash gratin by arranging cubed squash in a buttered 9×13 baking dish.
- In a saucepan, warm the heavy cream and vegetable broth together over medium heat without boiling.
- Pour the warm cream mixture over the squash cubes and season with nutmeg, salt, and pepper.
- In a small bowl, combine panko breadcrumbs, fresh sage, melted butter, and a pinch of salt and pepper.
- Sprinkle the sage-breadcrumb mixture evenly over the gratin, then top with grated Gruyère cheese.
- Bake at 375°F for 35-40 minutes until the squash is tender and the topping is golden brown.
- Allow all dishes to rest for 5 minutes before serving to let flavors settle.
- Plate your feast: arrange one cauliflower steak per plate, scatter crispy Brussels sprouts alongside, spoon mushroom gravy over the cauliflower, and serve a generous portion of butternut squash gratin.
Garnish with fresh thyme sprigs and enjoy!
Pro Tips
- **Make-Ahead Magic**: Prepare the mushroom gravy completely the night before and refrigerate. Simply reheat gently on the stovetop, adding a splash of broth if it’s too thick. The flavors actually deepen overnight.
- **Cauliflower Steaks**: The key to perfect cauliflower steaks is cutting them at least 1-inch thick and patting them completely dry. This ensures a crispy exterior while keeping the inside tender. Don’t skip the drying step!
- **Vegetable Broth Quality**: Use high-quality vegetable broth for the gravy and squash gratin—it makes a noticeable difference. Better yet, make your own if you have time. The umami is incredible.
- **Brussels Sprouts Texture**: For maximum crispiness, don’t crowd the baking sheet. Use two sheets if needed. The cayenne adds a subtle heat that complements the sweetness of the caramelized sprouts beautifully.
- **Cheese Swap**: If you can’t find Gruyère, aged cheddar or a combination of Parmesan and Swiss works wonderfully in the squash gratin. Each brings its own nutty, rich flavor.
- **Serving Strategy**: If timing multiple dishes is stressful, you can bake the butternut squash gratin first (it can sit at room temperature for 15-20 minutes and still be delicious), then roast the cauliflower and Brussels sprouts together.
- **Wine Pairing**: This feast pairs beautifully with a full-bodied white like Burgundy or a light Pinot Noir. The earthiness of the mushrooms and roasted vegetables really shines alongside these wines.
- **Leftover Gold**: Thanksgiving leftovers are the best part! Layer the roasted cauliflower and Brussels sprouts in a sandwich with the mushroom gravy. Pure comfort food.
- **Feeding a Crowd**: This menu easily scales. Simply multiply the ingredient quantities by the number of guests you’re serving. The timing stays roughly the same.
- **Herb Variations**: Feel free to play with fresh herbs based on what you love. Rosemary, oregano, or marjoram all work beautifully in place of thyme.