This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I’d update my list of favorite recipes and ideas from the archives. I’ve also added a few recipes I’ve come across on other sites that looked exciting. I hope those of you preparing, and celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. Also, here’s a dedicated selection of vegan Thanksgiving recipes (and suggestions). xx, -h
Roasted Vegetable Orzo – Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.
Mashed Potatoes – This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.
Golden-Crusted Brussels Sprouts – A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Heirloom Apple Salad– heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar.
Roasted Delicata Squash Salad – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing.
Oregano Brussels Sprouts – Pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.
A Favorite Pie – You could do apple-huckleberry, straight berries, pear-cranberry, etc.
Pomelo Green Beans – A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.
Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans.
Lentils with Wine-Glazed Vegetables – These simple, wine-glazed lentils, from Deborah Madison, are a long-time favorite. Perfect addition to a Thanksgiving spread.
Raw Tuscan Salad – A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing.
Quinoa Skillet Bread – If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put – a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Spiced Spinach with Walnuts – The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
Hazelnut & Chard Ravioli Salad – I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
Shredded Brussels Sprouts & Apples – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
Miso Sesame Winter Squash – Inspired by a Bryant Terry recipe – roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.
And these? They look delicious as well.
