While turkey takes center stage on many Thanksgiving tables, vegetarians often opt to keep with their standard eating practices and enjoy a meatless Thanksgiving. A Thanksgiving that lacks meat does not have to mean a flavorless holiday. In reality, many meatless Thanksgiving components are packed with flavor and can provide a palate-pleasing Thanksgiving meal.

Vegetarian Shepherd’s Pie

Create a meatless version of this comfort food classic for your Thanksgiving feast. To prepare your vegetarian shepherd’s pie, select an assortment of fresh vegetables. Prepare the veggies by washing and slicing them, then place them in a deep skillet with a can of stewed tomatoes. Simmer the vegetable mixture, allowing the vegetables to soften. While you do this, prepare boxes or fresh mashed potatoes. Transfer your vegetable mixture to a deep baking dish. Top it with your prepared mashed potatoes and cheese, if you desire. Place this dish in your oven at 350 degrees F for 20 to 30 minutes, or until the dish is bubbly, and the potatoes have browned.

Veggie Gratin

Create a cheesy, and vegetable-rich, component to add to your meal. Gather seasonal fresh veggies. Wash and slice your selected vegetables, and saute them in a large skillet. After the vegetables have reached their desired tenderness, add several tablespoons of flour, 2 tbsp. butter and ¼ to ½ cup of milk to the skillet. Stir this mixture, simmering it on low heat until it thickens, creating a white sauce. If your sauce is too runny, add additional flour. Likewise, if the mixture thickens too much, add milk. Once you have your sauce at a desirable consistency, remove it from the heat, and add a cheese of your choice. Transfer the mixture to a baking dish and top everything with crushed potato chips or crackers. Bake the mixture at 350 degrees F for 20 to 30 minutes, or until it is bubbly and heated through.

Fall Salad

Create a harvest-themed addition to your meal by crafting a fall salad. To prepare your salad, wash and chop romaine lettuce. Place this prepared lettuce in a large salad bowl. Peel and slice farm-fresh apples, and drop them atop your salad. Add sliced sweet onions, sliced carrots and cooked corn to taste. To finish your salad, lightly salt and toast pumpkin seeds in the oven and place them, still warm atop the salad. Mix apple cider with canola oil, shaking well to blend, then drizzle over the salad.