Thanksgiving may be traditionally centered around a turkey, but there's no need for vegetarians to be left out of the feast. These savory and satisfying meatless appetizers, side dishes, and main dishes will delight everyone at the table, vegetarians and omnivores alike.

Bring this rustic tart to the Thanksgiving table long before dessert. A simple dough is topped with hearty broccolini -- a natural hybrid of broccoli and Chinese kale -- along with feta and Parmesan cheeses, then baked. If you prefer, swap broccoli florets for the broccolini and goat cheese for the feta.

Baking this risotto frees you from the endless stirring usually required, leaving only 20 minutes of prep time. Kale and butternut squash add nutrition and substance to this one-pot vegetarian main course. To save time on Thanksgiving day, cut up the squash earlier in the week and refrigerate it in a resealable plastic bag.

Portobello, shiitake, and cremini mushrooms give this Thanksgiving gravy a deep, savory flavor -- no meat required. Sauteed shallots and an optional dash of Marsala wine add additional complexity.

Roasted parsnips and leeks add a sweet, earthy dimension to this rich bread pudding that serves as a vegetarian stand-in for traditional stuffing. Cream and Parmesan cheese add satisfying richness to this dish.

Roasted squash, shiitake mushrooms, onion, and olive oil give this simple soup a complex flavor. Use sugar pumpkin, butternut squash, or any other winter squash for this satisfying vegan Thanksgiving soup.

Stuffed acorn squash halves make a picturesque presentation at the table. The filling of wild rice, dried cherries, and pecans is substantial enough to serve this as a vegetarian main dish.

Thanksgiving may be traditionally centered around a turkey, but there's no need for vegetarians to be left out of the feast. These savory and satisfying meatless appetizers, side dishes, and main dishes will delight everyone at the table, vegetarians and omnivores alike.

The familiar Thanksgiving flavors of sweet butternut squash and earthy sage show up in nontraditional, but delectable, form in this vegetarian lasagna. To save time, you may use store-bought dry lasagna noodles in place of the fresh pasta.

Mild cauliflower is complemented by the slightly bitter bite of Belgian endive and the earthy aroma of fresh marjoram. Creamy Gruyere cheese sauce, small pasta shapes, and a Parmesan-flecked breadcrumb topping make this a hearty, filling vegetarian main dish.

This flavorful, protein-rich vegetarian Thanksgiving main dish is made with walnuts, cashews, shiitake mushrooms, brown rice, Gruyere cheese, cottage cheese, and fresh herbs. Enjoy it as leftovers, too, in a sandwich spread with cranberry sauce.

Mushrooms, spinach, caramelized onion, and flecks of goat cheese top purchased puff pastry to make this savory vegetarian Thanksgiving tart. You may use any variety of mushrooms you like, including cremini, shiitake, portobello, or a mixture of wild mushrooms.

Baked butternut squash halves are scooped out and the flesh is mashed with sour cream, paprika, and chives. The mixture is mounded back into the squash skins and baked with a crisp breadcrumb topping. Serve as a side dish or a vegetarian main dish.

Easy and impressive, this recipe combines frozen chopped spinach with Gruyere cheese, half-and-half, and eggs to make a souffle-like side dish. The puff can be made a day ahead and refrigerated.

Protein-rich quinoa and broiled shiitake mushrooms bring their hearty, chewy texture to this warm salad. A simple vinaigrette and a generous sprinkling of feta cheese add punch.

Sauteed leeks bring their delicate sweet-savory flavor to this rich bread pudding. Serve this dish as a Thanksgiving side or as a vegetarian main course.

Apples aren't just for pies! Here, sliced apples are layered with butternut squash, sauteed leeks, and fresh sage, topped with Parmesan cheese and baked until the fruit is tender and its juices have flavored the dish.

Honey-glazed roasted delicata squash and caramelized onions are spread over a rich ricotta filling and supported by flaky pastry. Serve this savory vegetable tart as a vegetarian Thanksgiving main dish or cut into small slices for an appetizer.

Hard-cooked eggs, string beans, and toasted walnuts give body and texture to this rustic vegetarian pate. Make this meatless holiday appetizer a day or two ahead and store in the refrigerator to allow the flavors to blend.

Roasted hazelnuts, fresh rosemary, and lemon zest bring their bold flavor to the roasted cauliflower filling of these savory pies. Manchego cheese in the crust and the filling adds extra richness.

This simple, hearty side dish is composed of sugar-pumpkin puree topped with Pecorino Romano cheese-seasoned breadcrumbs. To make this dish vegan-friendly, leave out the cheese and substitute the butter with a drizzle of olive oil.

In place of pasta, the "cannelloni" in this dish is made from sweet potato slices rolled around a mixture of mashed sweet potato, cottage cheese, and diced apple.

Roasted butternut squash and fresh sage leaves are arranged decoratively on top of quinoa pilaf that's bound with Parmesan cheese. Serve this hearty pie as a vegetarian main dish.

Garlicky Swiss chard filling is encased in a unique olive oil dough. This pie can be frozen for up to a month.

Baked sweet potatoes are hollowed out and stuffed with seasoned kale and tofu. This attractive main dish will delight your vegetarian and vegan guests.