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Favorite Vegetarian Thanksgiving Dishes

This article is written by a student writer from the Her Campus at UNH chapter.

Being a vegetarian on Thanksgiving can be difficult especially if you are visiting someone else’s house. These past three Thanksgivings of being a vegetarian have been difficult, but to make sure I have a yummy meal, I always bring my two favorites with me. Green bean casserole and stuffing. I will be sharing my recipes with you, in case you need to bring any dishes with you this holiday season!

Green Bean Casserole:  Serves about 12


  • 3 pounds of fresh green beans
  • 2 cans of cream of mushroom soup 
  • Almond milk (Or regular milk if you prefer)
  • Crunchy Onions
  • Salt and Pepper


  1. Preheat your oven to 375
  2. Boil a pot of water
  3. Start removing your ends of the green beans
  4. Place cut green beans into boiling water 
  5. Boil for 10 minutes (this helps clean them and get them a little softer)
  6. In a mixing bowl, pour both cans of cream of mushroom soup along with 2 cups of almond milk
  7. Mix until all combined 
  8. Add in green beans, half of the crunchy onion container, and salt & pepper
  9. When all combined, move into a casserole pan
  10. Bake for 25 minutes until looks like it is boiling
  11. Add the rest of the crunchy onions on top and bake for another 5 minutes
  12.  Enjoy!

*This can be prepared a day in advance, just keep in the fridge until it is time to cook*

Stuffing: This serves about 6-8 


  • Stuffing bread
  • White onion
  • Celery 
  • Carrots 
  • Butter – I use Vegan Butter 
  • Vegetable broth
  • Sage
  • Rosemary
  • Salt and Pepper 


  1. Preheat oven to 400
  2. Chop onion, celery and carrots into small pieces 
  3. Pull (or cut) stuffing bread into small pieces
  4. Saute the vegetables in a pan with butter, salt and pepper (Cook until they get softer or onions get yellowish)
  5. In a mixing bowl, combine the vegetables, bread and spices
  6. Depending on your preference of stuffing, start with adding ½ cup of vegetable broth, and mix (Keep adding if you need your stuffing more moist)
  7. Cover with tin foil and bake for 25 minutes
  8. Remove tin foil and cook for another 25 minutes
  9. Enjoy!

*This can be cooked a day in advance, just keep in the fridge until it is time to be cooked*

These are perfect to prepare and bring along with you for Friendsgiving, Thanksgiving, Potlucks and when the holidays are coming up next month! Another mention is canned cranberry sauce, its my favorite!!

Happy Thanksgiving to all of you! 

I am thankful for my Her Campus girls and all the fun we have at our meeting and events! Also my friends and family for all their love and support!

This is the general account for the University of New Hampshire chapter of Her Campus! HCXO!