Whether you are planning a vegetarian Thanksgiving feast or just need a few vegetarian dishes to put on the table for a visiting vegetarian, these meal ideas can help to create a tasty and delicious meal for everyone at your holiday meal. Keep a few things in mind when choosing vegetarian Thanksgiving recipes, including the specific dietary needs and preferences of your guests. Know whether you need ovo-lacto or vegan Thanksgiving recipes. You should also choose warm, harvest foods similar to those traditionally served at Thanksgiving.
Vegan Pumpkin Pie
Many traditional Thanksgiving dishes can be adapted for a vegetarian Thanksgiving by skipping or substituting meat, dairy and egg ingredients. Tofu can be used to create a pumpkin custard to make a vegan pumpkin pie. Combine one 15 oz can of pumpkin, 1/2 cup sugar, 12 ounces of a non-dairy milk, and 1/2 cup firm tofu. Mix well. Add 1/2 teaspoon salt and pumpkin pie spice to taste. Spoon into a prepared pie crust and bake at 425 degrees for 15 minutes, then lower the temperature to 350 degrees. Bake for 40 minutes to 50 minutes. Cool on the counter for one hour, then refrigerate until you are ready to serve.
While the classic side dishes are a delicious addition to the vegetarian Thanksgiving table, you may want a richer and heavier main dish. Stuffed squash is an easy and beautiful dish. Allow one acorn squash per person or one small butternut squash for every two people. Cut the top off of the acorn squash or halve the butternut squash. Clean out the seeds and string. Fill the squash with a bread, cornbread or rice based stuffing and bake until the squash is tender. For an easy stuffing, saute 1/4 cup each finely diced celery, onions, and mushrooms. Add salt, pepper, and 1/4 teaspoon each of sage and thyme to your vegetables. Mix with 2 cups of purchased or homemade bread crumbs. Bake at 375 degrees for 30 to 40 minutes. This provides a beautiful and substantial main dish.
A silky and luxurious pumpkin pasta dish is another good option for the vegetarian Thanksgiving that is sure to please vegetarians or vegans. Adapt this creamy recipe for vegans by using a non-dairy vegan cream substitute product like Mimicreme. Saute 3 finely chopped shallots and 3 cloves of grated garlic in one tablespoon of extra virgin olive oil. Add 2 cups of a good quality vegetable broth, one 15 ounce can of pumpkin puree and 1/2 cup of cream or a cream substitute. Season with one teaspoon of hot sauce, a pinch of fresh nutmeg, and thinly sliced fresh sage leaves. Toss with hot pasta and serve with freshly grated Parmesan.