Divine Dinner Party

Vegetarian Thanksgiving
or Christmas Main Dish Recipes

You or your guests don't eat meat? Well, a vegetarian Thanksgiving or Christmas can be just as rich, festive, and filling as a traditional one!

After all, autumn is the season for lots of fresh, earthy vegetables like pumpkin or sweet potato that are just full of Thanksgiving flavor. When you have wonderful veggies like this, who needs a turkey?

Here on this page, we have recipes for some great vegetarian recipes for Christmas and Thanksgiving, including:

  • Pumpkin Gnocchi With Toasted Hazelnut and Sage
  • Butternut Squash and Roasted Garlic Soup with Caramelized Vidalia Onions
  • Couscous and Tofu Sausage Stuffed Pumpkin

Looking for some good ideas in addition to our recipes? Some popular vegetarian or vegan holiday main dishes are:

  • Tofurky
  • Tofu and Veggie Pot Pie
  • Squash or Pumpkin Risotto
  • Vegetable Lasagne
  • Ratatouille
  • Lentil Loaf
  • Root Vegetable Stew
  • Veggie and Rice Stuffed Eggplant
  • Bean or Garbanzo Soups
  • Stuffed Squash

And some great vegetarian Thanksgiving or Christmas side dish ideas are:

Ready for our great vegetarian main dish recipes for the holidays? Then read on!

Pumpkin Gnocchi With Toasted Hazelnut and Sage

Thanksgiving Pumpkin Gnocchi with Sage Butter and Hazelnuts Christmas Vegetarian DinnerThis vegetarian Thanksgiving recipe is rich, filling, and full of the flavors of autumn. As a bonus it's impressive, elegant, and easy to prepare ahead of time. Be sure to drain your pumpkin well, especially if using fresh pumpkin puree. If the pumpkin is too wet, you'll end up having to add more flour, which will change the texture and flavor of your gnocchis.

To make ahead, prepare gnocchi dough all the way up to step 4, dust dough with flour, then wrap and refrigerate dough. When ready to eat, form and cook dough as directed. This vegetarin Thanksgiving recipe serves 8.

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4-6 C. pumpkin puree
2 eggs, optional
salt, to taste
freshly ground black pepper, to taste
1 tsp. nutmeg
3 to 4 C. flour, or as needed
1 C. butter
2/3 C. fresh sage leaves, whole
1 1/3 C. freshly grated Parmesan cheese
1 C. chopped toasted hazelnuts

Instructions: 1. Allow pumpkin puree to drain in a wire-mesh strainer 30 minutes or more. Heat in a saucepan, stirring often, 5-10 minutes in order to allow extra moisture to evaporate. If you don't have a concentrated, dry puree, you'll have to add more flour, sacrificing flavor and texture.

2. In a medium mixing bowl, stir together pumpkin puree, egg, salt, pepper, and nutmeg. Add enough flour to create a dough that will hold together.

3. Knead dough a short time, adding more flour to make a dough that isn't sticky.

4. Roll dough by hand into three or four long rolls about 1 inch in diameter.

5. Slice off 1/2 inch piece of dough from your roll. Gently round edges if desired.

6. In a large pot of salted water, boil 8 to 12 gnocchis at a time. Gnocchis are cooked when they rise to the top and float.

7. Remove cooked gnocchis with a slotted spoon and place in a bowl. Continue until all gnocchis are cooked.

8. In a skillet, melt butter. Add sage and chopped hazelnuts. Heat through until fragrant, about 2-3 minutes.

9. Toss together butter mixture and gnocchis. Sprinkle with parmesan and freshly grated black pepper, and serve.

Butternut Squash and Roasted Garlic Soup with Caramelized Vidalia Onions

Butternut Squash Soup Vegetarian Christmas Dinner RecipeThis soup is filling, flavorful, and perfect for a vegetarian Thanksgiving or Christmas dinner. It also makes a wonderful vegan Thanksgiving recipe, as well. If you're juggling a lot of side dishes (which is pretty likely for Christmas and Thanksgiving!), this one is easy to make in advance. Prepare this vegetarian Thanksgiving soup in the morning, and simply re-heat when you're ready to serve. Simple, eh?

Serves 4-6.

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1 lg. butternut squash (about 3 lbs.)
1 head of garlic
2 lg. vidalia onions, thinly sliced
2 tbsp. olive oil
3 C. of vegetable broth
1/2 tsp. dried basil
1 tsp. dry, rubbed sage
freshly ground black pepper, to taste
salt, to taste

Instructions: 1. Preheat oven to 400 degrees F.

2. Cut butternut squash in half. Remove stringy insides and seeds. Discard.

3. Place squash halves in a roasting pan, skin-side-down. Roast 20 minutes.

4. With a sharp knife, cut off the top of the head of garlic, leaving cloves barely exposed. Drizzle with olive oil and place garlic in pan with squash.

5. Roast squash and garlic together about 20 minutes more, until squash is very tender.

6. While squash is cooking, carmaelize onions. Combine onions and 1-2 tbsp. olive oil in a hot skillet.

7. Sprinkle with sage, salt, and pepper. Saute until brown and carmaelized, stirring occasionally.

8. Remove squash and garlic from the oven and allow to cool about 15 minutes before handling. Scrape out squash flesh and squeeze out garlic cloves.

9. Bring vegetable broth to a simmer in a large pot. Add squash, garlic, and 3/4 of the carmaelized onions.

10. Simmer 5 minutes, then blend with an immersion blender. (Alternately, you can blend squash, onions, and garlic together with a food processor before adding to vegetable broth.)

11. Add basil and more salt and pepper to taste.

12. Simmer 15-20 minutes. Top each bowl with remaining carmaelized onions.

Couscous and Tofu Sausage Stuffed Pumpkin

Pumpkin Stuffed with Cranberries, Nuts, and Couscous for Vegetarian Christmas DinnerThis recipe is pretty, impressive, and oh-so-tasty. If you're making this vegetarian Thanksgiving or Christmas main dish in addition to a holiday turkey, don't be surprised if the meat-eaters eye this dish with envy-- it's really wonderful.

To prepare this vegetarian Christmas or Thanksgiving specialty, be sure to buy small pumpkins with a nice flavor, such as Small Sugar pumpkins, Little Boo, etc.

This vegetarian Thanksgiving or Christmas recipe serves 4.

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4 oz. tofu sausage crumbles, Italian flavored
1/2 C. chopped onion
2 C. peeled pumpkin, chopped into 1/2" chunks
1/2 of a Granny Smith apple, peeled and chopped
1/4 C. white wine
1 C. couscous
vegetable broth, as needed
1/4 C. dried cranberries (unsweetened)
1 tbsp. extra-virgin olive oil
2 tsp. chopped fresh thyme
2 tsp. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground ground pepper
4 small pumpkins (about 1 lb. each) seeded, cleaned, and hollowed out

Instructions: 1. Preheat the oven to 350 degrees F.

2. Crumble tofu sausage in a large skillet over medium heat. Cook through. Remove from skillet and set aside.

3. To skillet, add onions. Add a little olive oil if necessary. Cook until translucent, about 4 minutes.

4. Add pumpkin. Saute until beginning to soften, about 6 minutes. Add apple and sausage. Cook about 3 minutes longer.

5. Add wine, cook until wine reduces, about 3 minutes. Remove sausage mixture from the heat and set aside.

6. Cook couscous in vegetable broth according to package directions.

7. Preheat the oven to 350 degrees F.

8. In a large mixing bowl, combine couscous, cranberries, olive oil, herbs, and salt and pepper.

9. Spoon tofu sausage mixture over and stir to combine well.

10. Stuff your four serving pumpkins with couscous mixture, dividing it evenly between the pumpkins.

11. Place pumpkins in a baking dish. Cover with foil, and bake 25 minutes.

12. Uncover and bake 10 minutes more.

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If you're planning a big vegetarian Thanksgiving or Christmas dinner and want some more recipes and ideas, check out:

Thanksgiving Dinner Recipes and Ideas


Christmas Dinner Party Planning.

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Cooking a Whole Turkey
or Some Drumsticks?

Free Holiday Turkey Recipe Guide to How to Cook a Turkey

If it's a fat bird with a beard (no, I don't mean your Aunt Marjorie), we can help you cook it. Click on the icon above or click here to get started with recipes and tips on how to cook a turkey for Christmas, Thanksgiving, or any time of year.


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