Vegetarian lasagna, while not a dish usually thought of at Thanksgiving, is a relatively quick and hearty alternative. If you want to stick with more traditional fall foods, consider a vegetable pot pie,  quiche, hearty soup (like split pea, minus the ham, of course), or casserole (this spinach one is a favorite of mine). The best part is that these are all dishes you can make ahead of time to avoid the usual traffic jam in the oven.

Some vegetarians are happy to make a meal out of side dishes (after all, isn’t that the best part of a Thanksgiving feast?). The problem is that many of these starchy treats call for the use of non-vegetarian additives, but creative use of substitution can turn most side dishes into vegetarian-friendly ones. For instance, instead of cooking stuffing with chicken stock, use a mixture of vegetable broth and water (the water dilutes the veggie taste). Substituting cream of mushroom in casseroles that call for cream of chicken can not only make a dish vegetarian, but also add a tasteful twist to a traditional recipe. If you are hesitant to play with ingredients, go simple: double up on your green bean recipe, making half sans bacon, and remember to offer mushroom gravy alongside its classic counterpart.

Given some thought and just a little extra effort, you can make sure your vegetarian guests leave your Thanksgiving dinner well fed.