Thanksgiving looks a little different when you’re vegetarian — and to me, significantly more interesting (no surprise there:)). Instead of building a meal around one heavy centerpiece, the whole table becomes the celebration. Color, texture, and (here is my pet peeve with traditional Thanksgiving sides) vegetables that actually taste like something!
It is, however, a bit of a challenge to weave protein into a vegetarian spread - but I am here for it and very, very pleased with the results. So this month, you get a selection of recipes that work beautifully together, but can added individually to your table just as well.
A Pumpkin, Carrot & Ginger Soup that wakes everyone’s appetite without weighing them down. A Brussels Sprouts Chaat that’s bright, crunchy, and full of unexpected pops of flavor — chutneys, pomegranate, and addictive masala pecans. And the star of the show: the Tempeh Samosa Shepherd’s Pie, where the protein-rich tempeh base and spiced samosa-style mash come together in a dish that’s both comforting and exciting.
Whether your table is fully vegetarian or you’re just looking to round out a meat-heavy spread with something that feels fresh, these dishes bring balance, warmth, and vibrance - and leaves your guests feeling fabulous later, too.
For those who are new around here, Weeknight Simple is my monthly recipe club where you get:
3 protein-rich dinner recipes, like the ones in this newsletter
A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc.
A comprehensive shopping list, organized by supermarket aisle, plus meal planning tips
Access to the full recipe index, with dozens of recipes and counting
Seasonal subscriber-only perks such as free workshops and giveaways
If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.
And now, here’s what’s on the menu this month.
Pumpkin, Carrot & Ginger Soup w/Ezekiel Croutons
This soup is everything I want at the start of a Thanksgiving meal: simple, warming, and made with ingredients that feel close to the season. Pumpkin puree and carrots make a grounding, comforting base, and the fresh ginger adds just enough heat to wake up the palate without overwhelming it. It’s light, but it still feels satisfying — the kind of starter that gets everyone ready for what’s coming next.
A drizzle of good olive oil and a scatter of crisp, toasty croutons — made from hearty Ezekiel bread or a slice of sourdough if that’s what you have — turn it into something you’ll want to linger over. It’s easy to prep ahead, easy to reheat, and exactly the kind of calm, reliable recipe you want in your back pocket during a busy holiday week.
Brussels Sprouts Chaat w/Masala Pecans
A fresh, festive take on good old Brussels sprouts: familiar enough to fit into any Thanksgiving spread, but unexpected enough to wake everything up. Perfectly tender and charred, then layered with chickpeas, Greek yogurt, tangy chutneys, and a handful of pomegranate seeds for sweetness and color. It’s bright, punchy, and a welcome contrast to the heavier dishes on the table.
But the real hook here is the masala pecans — crunchy, lightly spiced, and completely addictive. They take just a few minutes in the oven or air-fryer and bring the whole dish together. Yes, there are a few different pieces to the puzzle but they are all easy and work their magic together.
Tempeh Samosa Shepherd’s Pie
This is the showstopper — the one that earns a spot in the middle of the table and makes even the carnivores pause and say, “Wait… what is that?” Tempeh, my new favorite ingredient, forms the hearty, flavorful, protein-rich base of this shepherd’s pie.
But the real magic is the topping. Instead of plain mashed potatoes, you get a mash inspired by the inside of a samosa: warm spices, a little heat, and that addictive flavor you can’t quite pin down but immediately want more of. It’s cozy, vibrant, and far from the usual beige holiday fare. A complete meal in one dish — balanced, satisfying, and absolutely unforgettable. And the best part? It can be made ahead, because it’s actually easier to slice and serve the next day.
If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.
PS: A reminder that The Vegetarian Reset Lab opens for early enrollment in less than 2 weeks, with a fabulous Black Friday bonus. Learn more & get on the waitlist here.