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Vegetarian Thanksgiving recipes (split from San Francisco board)

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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?


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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
      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.