Vegetarian Thanksgiving – Delicious Recipes

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:

1. Spread the butter and/or olive oil onto the vegetarian roast.
2. In a separate bowl, mix all the herbs and spices. If you are using fresh herbs, combine them separately from the paprika.
3. 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:

1. Blend or process drained, rinsed tofu until smooth. Stir in the salt and pepper, sage and marjoram.
2. 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.
3. 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.
4. 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.
5. Bake the tofu turkey at 350 degrees for 30 minutes.
6. While it’s baking, prepare the glaze by combining all of the ingredients including the 3 tablespoons of vegetable oil that are left.
7. Remove the tofu turkey from the oven and brush or baste it with the glaze. Bake for an additional 20 minutes.
8. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!

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