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Sep 30, 2008 02:31 AM
Discussion

Vegetarian Thanksgiving recipes (split from San Francisco board)

I'm in the UK so no help but would be very interested in vegetarian Thanksgiving recipes if people would be willing to share what they do?

Thanks.

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  1. I make a wild-rice pilaf with sauteed celery and onions, and mushroom sauce on the side. (It's 100% wild rice, no white rice as filler.) Cranberry relish with raspberries. Baked sweet potato mash with apples. Tiny pumpkin muffins. A green vegetable or two -- usually sweet peas with toasted pinenuts, and broccoli. Two pies -- pumpkin, and pecan, both served with whipped cream. My aunt brings a roast turkey, so meat eaters have turkey plus all the aforementioned. It's too much to eat... but that's part of the Thanksgiving tradition. :D

    1. Tofurkey, Quorn roast or Celebration roast have all been done.. Most of the traditional sides are veg-suitable.

      I will be making this recipe this year:
      Sweet Potato Cashew Bake
      I wish I could remember which web site I nabbed this from, but it’s out there somewhere.
      Yields: 8 servings | 5 pts per serving Prep: 20 minutes Bake: 1 hour
      Ingredients:
      6 medium sweet potatoes (2 pounds)
      1 16-ounce package frozen unsweetened peach slices (3 cups)
      1/2 cup packed brown sugar
      1/2 teaspoon ground ginger
      2 tablespoons Earth Balance or other vegan margarine
      1/4 cup coarsely chopped cashews, dry toast on stove top until slightly browned

      Directions: Peel potatoes and cut into 1/2-inch slices. In a 2-quart rectangular baking dish layer half of the potato slices and half of the peach slices. In a small bowl combine brown sugar and ginger. Sprinkle half of mixture over potatoes and peaches. Repeat layers. Dot with butter or margarine.

      Bake, covered, in a 350 degree F oven for 45 minutes, stirring once. Uncover; sprinkle with coarsely chopped cashews.

      Bake, uncovered, 15 minutes more or until potatoes are tender. Spoon cooking juices over potatoes and peaches before serving. Makes 6 to 8 servings.

      Nutritional Info: (per serving) calories: 278, total fat: 7g, saturated fat: 1g, cholesterol: 0mg, sodium: 89mg, carbohydrate: 54g, fiber: 6g, protein: 4g

      1. If I were vegetarian (but not vegan), I would probably do something like this:

        Pumpkin bread with my homemade peach-cranberry jam as a sweet start.
        Warm pear and spinach salad topped with candied walnuts and blue cheese crumbles.
        Creamy coconut-pumpkin soup with homemade croutons (perhaps served in mini-pumpkins).
        An array of various types of squash stuffed with wild rice, mushroom and sage stuffing with a mushroom "gravy."
        And, of course, pumpkin pie with homemade vanilla whipped cream!

        Hmm...maybe I'll make that anyways.

        1. Is there any room for dairy products in your group?
          I sometimes peel and cut up a bunch of carrots (tops and tips removed) and boil them until only slightly fork tender. Then I mash them (leaving them slightly chunky) and mix with sour cream and some ground rosemary. Then I put them in a warm oven to warm up a little before serving.
          There are non-dairy sour cream products (e.g cashew sour cream) that could be used if the vegetarian influence goes that deep.

          1. I have had the main course be homemade ravioli before - butternut squash baked until mash-able, mashed up with chopped pecans, fresh sage and thyme, and parmigiana if you're into cheese, all dolloped onto fresh made pasta sheets, folded/crimped/cut, and served in a brown butter sage sauce. They would probably be delicious in another mild sauce if you're vegan.