Vegetarian Thanksgiving Menu – with “Main Dish Stuffing” Recipe

Since age 19, I’ve been enjoying a vegetarian meal on Thanksgiving. Here is a sample menu from 2014.

Vegetarian Thanksgiving Menu:

• Radha’s Main Dish Stuffing(*recipe below) with Vegetarian Gravy
• Mashed Potatoes with Vegetarian Gravy
• Broccolini with lemon butter or crispy garlic & parsley olive oil
• Sauteed Portabello Mushrooms w/ fresh rosemary, garlic, & Bragg’s Liquid Aminos
• Pearl Onions baked in a Cream Sauce
• Cranberry Sauce
• Celery stuffed with Home-Made Pimento Cheese
• Cucumbers & Cherry Tomatoes with fresh dill & vinaigrette
• Baked Macaroni and cheese with panko crumb-cheddar topping
• Pumpkin Pie two ways – with a traditional crust & a gingersnap crumb crust with gingersnap streusel topping

*Radha’s Thanksgiving Main Dish Vegetarian Stuffing Recipe:

serves 10

12 cups fresh whole wheat bread cubes

3 cups canned garbanzos (chickpeas) mashed (reserve the liquid)

2 cups chopped walnuts

2 cups sliced celery

2 cups chopped onion

2 cups sliced green pepper

1 can water chestnuts, chopped

1 TB fresh rosemary, minced

2 TB fresh sage, minced

1 tsp celery seed

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp nutmeg

1/2 tsp cumin powder

Broth:

5 TB butter (or vegan margarine)

2 cups Imagine “No-Chicken” broth (or broth made with Edward &

Sons Not Chick’n Bouillon Cubes, or Mushroom Broth)

5 TB Nutritional Yeast Flakes, lightly pan-toasted

4 TB Soy Sauce

2 bay leaves

1-2 whole sprigs of fresh rosemary

Make the broth:

Melt butter or vegan margarine in a small large saucepan. Add broth, toasted nutritional yeast, soy sauce, whole sprigs of rosemary, and bay leaves. Simmer for at least 10 minutes. Remove bay leaves and rosemary before adding to stuffing.

Put all other ingredients into a large bowl and mix. Pour in the 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 preheated 400-degree oven for 30 minutes. Remove foil and continue baking for 20 minutes or until veggies are tender and the top is browned.

Pumpkin Pie two ways: with a Gingersnap Crust and Streusel Topping and with a Traditional Crust. I prefer this pie without eggs – thick and rich.

I hope you have a really nice Thanksgiving!!!