For decades, I’ve been enjoying a vegetarian meal for Thanksgiving. Here is an example from 2014. A “traditional” feel – just without a bird’s body as a centerpiece.
Vegetarian Thanksgiving Menu:
- Radha’s Main Dish Stuffing (recipe below)* w/ Vegetarian Gravy
- Mashed Potatoes w/ Vegetarian Gravy
- Pearl Onions, baked in Cream Sauce
- Broccolini, steamed, with lemon butter
- Sauteed Portabello Mushrooms
- Baked Macaroni & Cheese
- Cranberry Sauce
- Celery stuffed with Home-Made Pimento Cheese
- Cucumbers & Cherry Tomatoes with Fresh Dill & vinaigrette
- Pumpkin Pie & Whipped Cream two ways – traditional crust & gingersnap crumb crust w/ gingersnap streusel topping
*Radha’s Thanksgiving Main Dish Vegetarian Stuffing Recipe:
- 12 cups fresh whole wheat bread cubes
- 3 cups mashed canned garbanzos (chick peas) (save liquid)
- 2 cups chopped walnuts
- 2 cups sliced celery
- 2 cups chopped onion
- 2 cups sliced green pepper
- 1 can water chestnuts, chopped
- 5 TB Nutritional Yeast Flakes
- 5 TB butter or vegan margarine
- 4 TB Tamari Soy Sauce
- 2 cup No-Chicken or Mushroom Broth
- 2 bay leaves
- 1-2 whole sprigs of rosemary
- 2 TB fresh sage, minced
- 1 tsp celery seed
- 1 TB fresh rosemary, minced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 tsp cumin powder
Melt butter or vegan margarine in a small saucepan. Add water, nutritional yeast, tamari, sprig of rosemary and bay leaves. Simmer for 10 minutes. Remove bay leaves and rosemary.
Put all other ingredients into a large bowl and mix. Pour in broth mixture and mix well. Should be moist – add reserved liquid from chickpeas as needed.
Place in an oiled 9 x 12 baking dish.
Cover with aluminum foil. Bake in pre-heated 400-degree oven 30 minutes. Remove foil and continue baking 20 minutes or until veggies are tender and top is browned.
Pumpkin Pie Two Ways: Gingersnap Crust w/ Gingersnap Streusel Topping and Traditional Crust – both eggless.
Hope you have a nice Thanksgiving!