Vegetarian Thanksgiving Recipes Roundup

November 10, 2014 by 4 Comments

Holy moly it is 3 more weeks until Thanksgiving! I do have some new Thanksgiving recipe ideas to share that are of course vegetarian, but before I started, I wanted to do a roundup of some previous recipes I have shared that I am very fond of.

I plan to make these as a lazy Sunday snack: Squash Cheese Pinwheels (and also finally replace that terrible photo with a better one)

Spinach or Squash Cheese Pinwheels

My favorite soup I’ve made is this rich Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola

Butternut Squash and Ale Soup with Candied Almonds and homemade Mascarpone with Cambozola

A great autumn dish in general, going on with the butternut squash train of thought, is this Butternut Squash Lasagna in Béchamel sauce

Giada's vegetarian Thanksgiving side recipe for Butternut Squash Lasagna in Béchamel sauce

For a main dish for your vegetarian that makes them feel like royalty, try Tofu and Mushrooms A La King. This dish is really filling enough visually and gut-wise to feel like a real dish, rather than just a dinner of sides. Instead of tofu and mushrooms, you could also consider using this vegetarian Chicken Fricassee instead that utilizes vegetarian chik’n.

Tofu and Mushrooms A La King Chicken fricassee, with vegetarian chik'n by Quorn

My own vegetarian F’s favorite Thanksgiving staple is Vegetarian Shepherd’s Pie inspired by Moosewood. The recipe has a neat trick using crushed up walnuts to give the texture of “gristle” that just adds something extra to your regular vegetarian shepherd’s pie.

Vegetarian Shepherd's Pie

I have made two rice side dishes that I adore above all others: this Harvest Quinoa with Apple and Walnuts which really highlights autumn with its apple, or go rich and creamy with Spinach Parmesan Rice Bake (or use other mixed vegetables instead).

Recipe for a Thanksgiving that is vegetarian and gluten-free: sub stuffing with Harvest Quinoa with Apple and Walnuts spinach parmesan rice bake vegetables casserole

But maybe you want stuffing instead? How about this flavorful Cornbread Stuffing that boasts smokiness from vegetarian ham and some heat from Thai chili pepper

Cornbread Stuffing - Veggie Version

And then there are the sides. Last year I went with these 3 Vegetarian Side Dishes of Corn Niblets in Butter, Roasted Carrots with Dill, Green Beans in Parmesan

Corn Niblets in Butter recipe Roasted Carrots with Dill recipe Green Beans with Shaved Parmesan

For another veggie side choice, consider broccoli or cauliflower via St. Norbert College’s Cheese Broccoli or skip the cheese and go with Cauliflower with Brown Butter, Pears, Hazelnuts

St Patrick's Day and St. Norbert College's Cheese Broccoli recipe Vegetarian Recipe: Cauliflower with Brown Butter, Pears, Hazelnuts

And instead of creamed spinach, how about trying Creamed Kale or Creamed Cabbage?

Easy vegetarian side dish: recipe for Creamed kale with caramelized onions Easy vegetarian side dish: recipe for Creamed Cabbage

And of course, brussels sprouts: either Maple Roasted Brussels Sprouts or Mashed Brussels Sprouts

Maple Roasted Brussels Sprouts 

I know, no dessert? I actually have two dessert recipes I will be sharing soon, shocker!

Do you have a favorite vegetarian dish you like to make/recommend for this holiday season?

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Maple Roasted Brussels Sprouts

December 5, 2012 by 6 Comments

I didn’t know how much I liked brussels sprouts until I had these at a elegant dinner at a restaurant, and a few days later I was looking up how to make these myself. And, it turns out it is incredibly simple.

Ingredients (serves six as a side dish):

  • 1 1/2 pounds of brussels sprouts
  • 1/4 cup olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons of maple syrup
  • Optional: 1/2 cup of hazelnuts

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cut all the brussels sprouts in half. If you can, buy them on the stalk as shown as they stay fresher and I think taste better than when they are purchased removed. Cut the stems off and remove any yellow or brown outer leaves. When I bring these home from the farmers market boy were they a heavy “bouquet” to carry across my arm as I walked up the hill like I was crowned a pageant winner…
    brussel sprout stalk
  3. Toss the brussels sprouts with the olive oil, maple syrup, salt, and black pepper- the best way to mix this is honestly by (clean obviously) hand to make sure it is all distributed to all your sprouts.
    Maple Roasted Brussels Sprouts
  4. On a baking sheet tray that is lined with foil or parchment paper (the tray will get messy from the caramelization process), spread all the brussels sprouts so they are all even and flat.
    Maple Roasted Brussels Sprouts Maple Roasted Brussels Sprouts
  5. Put in the oven and after every 15 minutes, turn over the brussels sprouts to even out the browning. After 45 minutes or so, they should be fork tender. Optionally, you can add hazelnuts in the last 10 minutes to toast them to add some crunch to your brussels  sprouts dish
    Maple Roasted Brussels Sprouts Maple Roasted Brussels Sprouts

I know I said these could serve six as a side dish, but I have also totally made these as a lazy weekend lunch and eaten these just by themselves too!

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