Thanksgiving is a time to come together with family and friends to share gratitude and, of course, a delicious feast. While turkey traditionally takes center stage, a growing number of people are looking for meatless options to celebrate the holiday while embracing a healthier lifestyle. Whether you’re hosting vegetarian or vegan guests or simply looking to add variety to your table, here are some flavorful and satisfying meatless Thanksgiving dish ideas.

Creamed Spinach

Ingredients
3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned

2 tablespoons butter

½ medium onion, minced

4 garlic cloves, minced

4 ounces bar cream cheese, cut into pieces

½ cup milk

pinch ground nutmeg

coarse salt and ground pepper

Cook spinach:
Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute.
Rinse spinach and squeeze:
Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible. Coarsely chop spinach, then set aside.

In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.

Add cream cheese and milk:
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth.Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes.

Add nutmeg; season with salt and pepper, and serve.

Cauliflower Steaks

Ingredients
1 large head cauliflower, cored and sliced lengthwise into 1 inch pieces

1 cup heavy cream

1 tablespoon all-purpose flour

1 cup grated Parmesan

Coarse salt and ground pepper

½ cup fresh breadcrumbs

1 tablespoon unsalted butter, cut into small pieces

Directions:
Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Sweet Potato Casserole

Ingredients:
3 lbs. sweet potatoes, peeled and cut into chunks
1/2 cup rice, oat or almond milk, plain or vanilla
2 tbsps. vegan butter (We like Earth Balance or Miyoko’s Oat Milk butter)
3 tbps. turbinado or raw sugar
1 tsp. ground cinnamon
2 tbsp. pecans or walnuts, chopped
1 cup vegan marshmallows
pinch of sea salt
Preheat oven to 375 degrees.

Peel potatoes. Fill a quart pan half way with water. Place potatoes in water and bring to a boil. Cook potatoes until tender. Drain.

Place potatoes in a mixing bowl. Mash potatoes with large wooden spoon or potato masher. Add remaining ingredients and mix well.

Place in mixture an oblong glass baking dish and bake for 30-45 minutes.

When top is golden brown, add the marshmallows and broil for 2-3 minutes.

Remove from oven and let cool. Top with nuts and serve.

Vegan Holiday Dressing

Ingredients
2 boxes Jiffy cornbread mix, vegetarian
1 package Martha White cornbread mix (white)
4 stalks of celery, chopped into 1/2 inch pieces
1 medium yellow onion
2 tbsp. butter (We like Earth Balance)
2 tbsp. ground sage
2 tbsp. poultry seasoning
3 cans cream of mushroom soup
4 cups vegetable stock
Salt and pepper to taste
Directions:
Prepare cornbread as directed. Replace dairy with egg replacer and plain, unsweetened nut milk.

NOTE: To save time, prepare your cornbread the night before and refrigerate until you’re ready to make the dressing.

Once your cornbread is cooled, crumble into an extra large bowl or large pot. You’ll need room to mix all ingredients. Set saide.

Preheat oven to 350 degrees. In a heavy bottom skillet, melt butter over medium heat. Add celery and onions and cook until onions are translucent and the celery is soft, about 8-10 minutes.

Add the cooked celery and onions to your crumbled cornbread, along with the spices, soup and vegetable broth. Stir until completely combined. Adjust seasonings as desired.

Pour dressing into large dish, cover and cook for 1 to 1 and 1/2 hours. Your dressing is ready when brown and the center is firm but moist. Allow to cool. Serves 4-6.

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