How to Prepare a Delicious Roast Dinner for a Vegetarian Thanksgiving
Would you like a beautiful, tasty Thanksgiving meal – without meat, and without any animals being killed? A meal that’s green and eco friendly?
Thanksgiving doesn’t have to mean a turkey. A vegetarian Thanksgiving can be every bit as enjoyable and flavorsome.
I’ve got 3 vegetarian Thanksgiving recipes for you today.
The first 2 use tofu – one recipe is quick and easy, the other involves some work. Both have traditional vegetarian Thanksgiving flavors and tastes.
The 3rd recipe uses delicious in-season butternut (eating food in season is very green and ecofriendly).
Vegetarian Thanksgiving Recipe: “Tastes Like Turkey” Tofu Roast
This is a really quick and easy recipe that uses a store-bought tofu roast, combined with traditional herbs and spices associated with roast turkey.
Ingredients:
- 1 vegetarian roast, such as a tofu loaf
- 1/4 cup melted butter or olive oil, or a combination
- 2 teaspoons of poultry seasoning
- 1 teaspoon of paprika
- 1/2 teaspoon thyme
- 1/4 teaspoon sage
- Salt and pepper to taste
Directions:
- Spread the butter and/or olive oil onto the vegetarian roast.
- In a separate bowl, mix all the herbs and spices. If you are using fresh herbs, combine them separately from the paprika.
- Sprinkle this herb and spice mix liberally over the tofu roast and bake according to the package directions.
Vegetarian Thanksgiving Recipe: Tofu Roast with Stuffing
This recipe involves making the roast from “scratch,” using blocks of tofu. It serves 4.
Ingredients:
For the Roast:
- 1 pound (16 ounces) of firm tofu
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon sage
For the Stuffing:
- 1 x 12-ounce package of stuffing mix
- 2/3 cup water
- 1/4 cup butter
- 1 slice of whole grain bread, cubed
- 2 additional tablespoons water
- 5 tablespoons vegetable oil, divided
For the Glaze:
- 1 teaspoon vegetarian barbeque sauce
- 1/2 teaspoon prepared yellow mustard
- 1 tablespoon orange marmalade
- 1 teaspoon orange juice
- 1 tablespoon sesame seeds
Directions:
- Blend or process drained, rinsed tofu until smooth. Stir in the salt and pepper, sage and marjoram.
- Line a colander with two layers of paper towels. Set the colander over a bowl and pour in the tofu mixture. Press it up along the sides so that it forms a well in the center. Cover the tofu with two more paper towel layers and place in the refrigerator for at least 2 hours.
- While the tofu chills, combine the stuffing mix, 2/3 cup water and butter in a saucepan. Cook it according to package directions. Then add the sage, cubed bread, and the 2 tablespoons of water.
- While tofu is still in the colander, remove the top layers of paper towels and fill the tofu “well” with stuffing. Using 2 tablespoons of the vegetable oil, grease a baking sheet. Place this sheet over the colander with the filled tofu in it. Invert the colander so that the tofu is now mound-shaped and the stuffing is underneath. Remove paper towels.
- Bake the tofu turkey at 350 degrees for 30 minutes.
- While it’s baking, prepare the glaze by combining all of the ingredients including the 3 tablespoons of vegetable oil that are left.
- Remove the tofu turkey from the oven and brush or baste it with the glaze. Bake for an additional 20 minutes.
- If you like, turn the broil or grill on after baking and broil for about 3 minutes to produce a crispy, brown top.
Vegetarian Thanksgiving Recipe: Baked Butternut Squash-and Cheese Polenta
Using in-season butternut squash is not just yummy but also green and eco! (from Food & Wine)
Ingredients:
- One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
- 2 tablespoons extra-virgin olive oil, plus more for the pan
- 1/3 cup pine nuts
- 1 large onion, finely chopped
- 1/2 teaspoon dried sage, crumbled
- Salt and freshly ground pepper
- 6 cups water
- 2 cups coarse polenta
- Unsalted butter
- 4 ounces smoked Gouda, shredded (1 cup)
- 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions:
- Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.
- Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.
- In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.
- Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.
- SERVE with sauteed mushrooms, braised greens or tomato sauce.
Any or all of these yummy recipes will give you a delicious vegetarian cruelty-free Thanksgiving dinner – enjoy!
Warm regards
P.S. Please share these vegetarian Thanksgiving dinner ideas with your friends and family – sharing buttons below and right – thank you!
P.P.S. Did you know that people who live green are happier, and have less stress? You can download this fabulous Resource Guide free – right now! (Just click the picture!).
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