What to Serve at a Vegetarian Thanksgiving

When people think of Thanksgiving, many immediately associate it with Turkey. It doesn’t have to be all about the turkey though. Whether you and your family are vegetarians or you are trying to accommodate extended family with dietary needs, it’s easy to make everyone feel included! I am here to provide vegetarian inspiration on all aspects of your Thanksgiving feast!

Photo by Askar Abayev on Pexels.com

Appetizers:

Check out my post on Party Food to see how you can make these appetizers that are sure to impress!

Main Course:

Stuffed Acorn Squash!

Not only is this dish stunning but it is also Vegetarian and Gluten Free! Click the link for step by step instructions.

Autumn Stuffed Acorn Squash

  • Servings: 4
  • Difficulty: easy/medium
  • Rating: ★★★★★
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This warming dish is like Autumn in your mouth!


Ingredients

*1 Acorn Squash

*2 Tbsp. Olive or Avocado Oil

*1 tsp. Salt

*1 tsp. Black Pepper

*3 Tbsp. Salted Butter

*2 Tbsp. Minced Garlic

*1 Medium Oinion

*1 Cup Mushrooms (diced)

*2 Cups Fresh Spinach

*1 (15oz) Can Chickpeas (drained & rinsed)

*1/4 Cup Walnuts (chopped)

*2 Tbsp. Nutritional Yeast

*1 tsp. Cumin

*1 tsp. Cayenne Pepper

*2 Cups Cooked Brown Rice

*The Juice and Zest of 1 Large Orange

*1/2 Cup Grated Parmesan Cheese

*1/2 Cup Dried Cranberries


Directions

  1. Preheat over to 425*F
  2. Place the squash on its side and slice the top off about 3/4 inch below the stem. Then cut down the center of the squash. You can cut the squash either vertically or horizontally down the center.
  3. Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean.
  4. Rub each section in oil and season generously with salt and pepper.
  5. Place the squash, face-side up onto an oiled baking sheet and bake for 30-40 minutes, remove once soft and brown, let cool.
  6. In a large pot over medium/high heat, add in the butter and melt completely. Add in the minced garlic, onion, and mushrooms. Cook for 4-5 minutes, stirring gently as it cooks until the veggies start to brown.
  7. Add in the spinach and sprinkle everything with salt and pepper. Cook until the spinach is slightly wilted.
  8. Push the veggies to the side of the pan and pour in the chickpeas and chopped walnuts.
  9. Sprinkle the chickpeas with the spices (nutritional yeast, cumin, cayenne pepper and salt/pepper). Toss and let them cook for 2-3 minutes to get them nice and golden.
  10. Add in the cooked brown rice, toss everything together and let cook for 2 minutes.
  11. Sprinkle in the parmesan cheese and let it melt into the mixture.
  12. Pour in the orange juice and zest and toss.
  13. Add in the dried cranberries and let it all cook for 1 minute to get the cranberries slightly plump.
  14. Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal.
  15. Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 5-8 minutes to get the tops nice and golden brown.
  16. Top with basil and parsley and serve.

No Chicken Pot Pie!

This dish uses a meat substitute to satisfy Vegetarian and meat eaters alike! Click the link for step by step instructions.

No Chicken Pot Pie

  • Servings: 8
  • Difficulty: medium
  • Rating: ★★★★★
  • Print

Homey, cozy vegetarian twist on a classic savory pie


Ingredients

*2 Pie Crust Discs

*4 Cups Shredded Chicken Substitute

*6 Tbsp. Unsalted Butter

*1 Small Onion (diced)

*2 Medium Carrots (diced)

*1 Medium Bell Pepper

*4 Oz Baby Bella Mushrooms (sliced)

*3 Cloves Garlic (minced)

*1/3 Cup All-purpose Flour

*1/4 Cup Cilantro

*1/2 Cup Nutritional Yeast

*1 Tbsp. Season Salt

*2 tsp. salt

*1/2 tsp. black pepper

*2 Cups Vegetable Stock

*1/2 Cup Heavy Cream

*1 Cup Frozen Peas

*1Egg

*1 tsp. Parsley

*Salt and Pepper for Garnish


Directions

    *Preheat over to 425*F
  1. Melt the butter in a large pot over medium/high heat, stirring occasionally. Add in onion, carrots and bell pepper and sauté until soft, about 8 minutes.
  2. Add mushrooms and garlic and sauté for another 5 minutes.
  3. Add in the flour and stir constantly for 2 minutes. Stir in the seasonings until well combined.
  4. Add in the vegetable stock and heavy cream and bring to a rolling simmer. continue to cook a few minutes until the mixture is a thick gravy consistency.
  5. Meanwhile sauté the plant based chicken substitute until browned.
  6. Add the chicken substitute and the frozen peas. Stir to combine and remove from the heat.
  7. Let the filling cool slightly.
  8. Lay one of the pie crust disks over a deep 9″ pie dish and form to the bottom. Trimming the extra hanging over the sides.
  9. Pour the filling slowly into the pie dish over the bottom crust.
  10. Lay the second disk of pie crust over the top of the filling and fold the excess dough under the bottom crust dough. Crimp the pie crusts together all the way around to seal.
  11. Using a sharp paring knife, cut a star of small slits in the top of the pie to vent.
  12. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
  13. Bake at 425 degrees F for 30-35 minutes or until the top crust is golden brown.
  14. Rest out of the oven for 15 minutes before slicing.
  15. Enjoy!

*If edges are browning too fast, cover the pie with foil with the center cut out.

Sides:

Thanksgiving Pilaf!

A simple dish that is full of color and flavor!

Thanksgiving Pilaf

  • Servings: 8
  • Difficulty: easy/medium
  • Rating: ★★★★★
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A simple dish that is full of color and flavor!


Ingredients

*1 Box Rice Pilaf mix

*2 Tbsp. Butter

*1 Leek (sliced)

*1 Bell Pepper (diced)

*10 Baby Carrots (diced)

*1 Small Squash (diced)

*1/3 Cup White Wine

*1/2 Cup Dried Cranberries

*3 Cups Vegetable Stock

*2 Bay Leaves

*2 Tsp Sage

*1 Pinch Red Chili Flacks

*1 Tbsp. Oregano

*1 Tbsp. Italian Seasoning

*1 Tsp. Thyme

*1/2 Cup Dried Cranberries, for garnish


Directions

  1. In a large pot heat butter and sauté leek until translucent.
  2. Stir in carrot, seasonings, squash and bell pepper and cranberries, cook for a few minutes.
  3. Add the wild rice mix and stir well to combine.
  4. Pour in the wine and simmer until reduced by half then add the vegetable stock.
  5. Stir and taste for seasonings. Add more sea salt to your taste if desired.
  6. Bring to a simmer, cover with a tight lid and cook on medium/low for 30 minutes.
  7. Allow to sit covered for 10 to 15 minutes and continue cooking in its own steam.
  8. Discard the bay leaves and use a fork to gently fluff up the rice.
  9. Serve warm garnished with the remaining cranberries and fresh herbs.

Mac & Cheese!

Healthy and delicious, your kid will be saying Kraft who?

Homemade Mac and Cheese

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Healthy and delicious, your kid will be saying Kraft who?


Ingredients

*1 Box Favorite Dry Pasta

*2 Tbsp. Butter

*2 Tbsp. All Purpose Flour

*2 Cups Whole Milk

*2 Cups Cheddar Cheese

*1 Tbsp. Garlic Powder

*1 Tbsp. Nutritional Yeast

*1 Tbsp. Parsley

*1 tsp Salt

*1 tsp Pepper


Directions

  1. In a large pot boil water and add in your pasta. Cook per directions on the box, strain and set aside
  2. In a separate pot melt the butter until slightly bubbling.
  3. Add in the flour and whisk into the butter. Cook for 2-3 minutes.
  4. Add in the seasonings and whisk well.
  5. Slowly add the milk while whisking continuously.
  6. Bring to a boil, stirring frequently.
  7. As the milk starts to thicken add in the cheese, stirring continuously.
  8. Once cheese is completely melted remove from heat.
  9. Taste the sauce and add salt and pepper as needed.
  10. Add the sauce to the pasta and stir to coat.
  11. Let rest for 5 minutes before serving.

Loaded Sweet Potatoes

Perfect for a small celebration!

Loaded Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Perfect for a small celebration!


Ingredients

*1 Sweet Potato Per Person

*1/4 cup unsalted butter, melted

*1/4 cup brown sugar, packed

*1 teaspoons ground cinnamon

*1/2 teaspoon vanilla extract

*1/4 teaspoon ground nutmeg

*1 Medium Oinion

*1 cup mini marshmallows


Directions

  1. Preheat over to 425*F and line a baking sheet with foil.
  2. Using a fork, poke holes in each potato for venting. Place the potatoes on the baking sheet and bake them for 45-50 minutes or until soft.
  3. In a small bowl whisk together butter, brown sugar, cinnamon, vanilla and nutmeg.
  4. When done cut the potatoes down the center lengthwise, very gentle pulling the sides apart.
  5. Pour the mixture over the potatoes, dividing evenly.
  6. Top each potato with marshmallows to your hearts content.
  7. Set the oven to broil and place the potatoes back in the oven until the marshmallows are browning and melted, it should take about 2-3 minutes.
  8. Serve immediately!

Roasted Veggies!

I love roasted veggies! Sometimes I make think just for lunches for week or as a snack!

All you need is fresh vegetables of your choice. I chose carrots, zucchini, squash, Brussel sprouts and bell pepper.
Chop them into bite sized pieces and coat them in olive oil and season with your favorite spices.
Cook in an oven on 400 degrees for around 30-45 minutes or until tender and golden.

Green Beans!

Green bean casserole is a classic but sometimes less is more. Especially if you are trying to accommodate a Gluten Free diet. Sautéed fresh green beans can’t be beat!

All you need is fresh green beans, butter and minced garlic.
Heat the butter and garlic over medium heat until the butter is completely melted.
Trim the ends off the fresh green beans and add to the pan.
Toss to coat in the butter and cook until desired softness.

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