Thanksgiving is just round the corner and while it is synonymous to Turkey, but if you are planning a meatless Thanksgiving dinner this year because you or your guests are vegetarian then we’ve got you covered. In our Vegetarian Thanksgiving special menu, there are plenty of recipes that make for just as satisfying of a feast, from delicious Thanksgiving side dishes to filling entrees, appetizers and more. Whether you’re cooking up an entire meatless course or planning just one or two veggie-forward dishes to add to your holiday spread, these easy vegetarian recipes will please all vegetarians and carnivores alike (after all, who says Thanksgiving has to be all about the turkey?).
With these healthy yet filling dishes, you’ll fall into a well-deserved food coma just like everyone else at the table. That’s because these recipes — which include essential holiday dishes like stuffing and casseroles — are packed with hearty ingredients.
Starter
Baked Brie in Sourdough Bread
This is a very simple and elegant starter, sure to set tongues wagging.
Ingredients
1 loaf of round crusty sourdough bread
1 round of brie or any vegan cheese
1 tsp chopped rosemary
1 tsp brown sugar
1 tbsp of white wine
Method:
Slice off the top of the sourdough bread – this will be used later. Cut a round in the bottom half of the bread big enough to embed the brie. Score the top of the brie with a sharp knife. Sprinkle with brown sugar, rosemary and wine. Cover with the top. Bake the bread bowl in the centre of the over for about 15 minutes, along with some extra bread chunks on the side.
Serve hot on a platter with the toasty bread chunks, crackers and apple slices.
Main
Eggplant Parmesan
Ingredients
1 large eggplant
2 large eggs, beaten (or for pure vegetarians – melted butter, olive oil or milk to bind the breadcrumbs)
1 1/2 cups fine, dry bread crumbs mixed with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
extra virgin olive oil
250 ml home-made tomato sauce – see recipe below *
1 teaspoon dried basil
1/2 teaspoon dried oregano, crumbled
250 g sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Heat the oven to 350 F. Grease a 12-by-8-by-2-inch baking dish.
Method:
Beat the eggs in a wide, shallow bowl. If you are using melted butter, milk or olive oil to bind the breadcrumbs, then put any of these in a wide shallow bowl as well. Put the seasoned breadcrumbs in another wide shallow bowl,
Wash, dry and cut the eggplant crosswise into 1/4” slices. Dip it into the beaten egg or butter, olive oil or milk and then coat it with the breadcrumb mixture. Place on a tray and chill for 30-40 minutes.
Heat 1/8” of olive oil in a heavy bottomed pan, Fry the eggplant slices till golden brown and crispy. Drain on paper towels.
Heat tomato sauce, basil and oregano. In a saucepan, heat tomato sauce, basil, and oregano.
Spread 1/3rd the sauce on you baking dish. Layer with eggplant, mozzarella cheese and Parmesan cheese, ending with the last of the sauce and Parmesan cheese
Bake for 30 minutes till bubbly. Served with crusty garlic bread
*Very easy and delicious homemade Tomato Sauce
Ingredients:
2 medium onion, peeled and quartered
2 stalks of celery, cut into chunks
8 cloves garlic
4 tbsp olive oil
2 kg tomatoes, blanched, deseeded and chopped
Handful of fresh parsley
Handful of fresh basil
Salt and pepper to taste
Instructions:
Put the garlic, celery and carrots into a food processor and chop it into small pieces. Heat the olive oil, saute the garlic till golden, add the vegetables and saute on medium heat till they are soft and no liquid remains. Mix in the tomatoes and herbs. Next add the seasonings and bring to a boil. Lower the flame and simmer for 30 minutes. The sauce will thicken as it cooks, if needs be, add some stock or water to thin it down till all the flavours meld. You can use the sauce like this – it will be a bit chunky, or you can puree it for a smoother consistency.
Sides
Butter Honey Lemon Roasted Carrots
Ingredients
250g carrots
1 tbsp honey
1 tbsp butter
2 tsp olive oil
2 tsp fresh garlic minced
1 tbsp lemon juice
1 tbsp chopped parsley or rosemary or thyme
Freshly ground pepper to taste
Salt to taste
Peel the carrots, if using big carrots. Cut them into halves or quarters lengthwise. If using baby carrots, then wash and scrub them well and keep them whole. Keep a bit of the leaves as it looks pretty.
Whisk honey, lemon juice, melted butter, olive oil and fresh garlic. Preheat oven to 425 F. In a roasting pan, drizzle half the sauce over the cut carrots. At this stage add the rosemary or thyme if you are using these herbs. Roast the carrots in a single layer, stirring half way for about 20-30 minutes depending on the thickness of the carrots.
Once the carrots are tender, drizzle the remaining sauce over them, season with salt and pepper, and if you decide to use parsley, garnish the dish before serving.
Roasted Stuffed Onions
Ingredients
6 large red or white onions, peeled
1 cup basmati rice
1 tbsp spring onion, chopped
2 tbsp tomato paste
1 ½ cup soya flakes or granules
1 tomato, peeled and cubed
2 tbsp olive oil
1 tbsp parsley, chopped
1 tsp cinnamon powder
1 tsp allspice powder
1 tsp cumin powder
½ tsp chilli powder
1 tsp coriander powder
3 tbsp vinegar or white wine
Salt and freshly ground pepper to taste
Method:
Boil the basmati rice in the usual way. Make a lateral cut on one side of the onions from top to bottom but not all the way through. Add the onions to the boiling water while the rice is cooking, and cook for 10 minutes, then remove and drain. This will soften and separate the layers of the onion.
Soak the soya flakes or granules in hot water for 10-15 minutes and squeeze dry.
Once cooked, drain the rice. In a bowl, add rice, spring onion, tomato paste, soya flakes or granules, cinnamon, all spice, cumin, chilli powder, coriander, salt and pepper and mix well. Separate the layers of the onion, divide and stuff with this mixture. Make use each layer is wrapped around the stuffing.
Heat oil in a large pan, add the onions cut side down. Cook for 2-3 minutes. Add the vinegar or wine and cover with a lid. Simmer on low heat for 10 minutes. Flip the onions and simmer for another 10-15 minutes till it gets a roasty golden brown colour. Serve sprinkled with chopped parsley.
Salad
Roasted Beet & Pear Salad
Ingredients
3 medium sized beets washed well, with the skin on
Drizzle of olive oil, for roasting the beets
1 ripe pear, chopped into ½ inch pieces
¼ cup walnuts, toasted
2 cup feta cheese or vegan cheese, crumbled
A few handfuls of salad greens of your choice
Micro greens, for garnish – optional
1-2 tablespoons walnut oil or olive oil
A drizzle of balsamic vinegar
A drizzle of honey
Sea salt and fresh black pepper
Preheat oven to 350 F. Cut the beets in half. Put them on a foil on a roasting pan. Drizzle with olive oil, salt and pepper. Wrap them in the foil. Roast for 30-40 minutes, depending on the size and freshness of your beets. Toss midway. Check the doneness by poking them with a fork. If they need more roasting time, continue for another 10-15 minutes. Remove them from the oven and cool. Slide off the skins and cut them into ½ “cubes. This can be done a day ahead of time.
Put together all the salad ingredients on a platter. Drizzle with a liberal amount of walnut oil or olive oil, a bit of balsamic vinegar, a little honey, and some salt and pepper. Garnish with toasted walnuts and micro greens, if you are using them.
Dessert
Crust-less Pumpkin Pie
Ingredients
Cooking spray
1/2 a can pumpkin puree or 1/2 cup freshly pureed pumpkin
75 g brown sugar
2 medium eggs (skip for the vegan or vegetarian version)
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon powder
1/4 tsp. salt
1/4 tsp. cloves
1/4 tsp. ground ginger
Pinch of nutmeg
1/2 cup heavy cream
Pumpkin Spice Seasoning (Optional)
Method:
Preheat oven to 325°. Grease a 9” pie plate with cooking spray. In a large bowl, whisk ingredients together. Pour into pie plate and smooth top with an offset.
Bake pie until center only slightly jiggles, 1 hour. Turn off oven and prop door open with a wooden spoon and let cool in oven, 1 hour.
Refrigerate until set, at least 4 hours and up to overnight.
Serve with dollops of crème fraîche and sprinkle with pumpkin spice and indulge in the fall goodness.
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Photos : Shutterstock
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A homeschooled chef even before she joined Catering College in Bombay, Christine’s gastronomic journey started with mother and grandmother. Polished with a degree and 10 years of experience in the Hospitality industry, Christine’s love of food, drink and everything gastronomic has been sharpened and honed with travel across the world. Today, she shares the wealth of her foodie experience and adventures across the world with Travel and Food Network, so look forward to much more from Chrsitine!
