While turkey is usually the star of the dinner table at Thanksgiving, there are some tasty vegetarian alternatives for those who would rather not feast on a bird. Here are some meat-free recipes that are sure to keep your vegetarian guests thankful this holiday season.
Serves eight to 10
- 1 tablespoon olive oil, divided
- 1 (8-ounce) package sliced button mushrooms
- 1 pound of veggie sausage, crumbled or chopped
- 2 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 1 clove of garlic, minced
- 1 (16-ounce) loaf of whole grain bread, cut into 1/2-inch cubes
- 2 cups vegetable broth
- 1/4 cup egg substitute
- 2 tablespoons minced fresh parsley
- 1-1/2 teaspoons rubbed sage
- Salt and black pepper to taste
- Butter a 9×13-inch baking dish and preheat oven to 350 degrees F. In a large skillet, heat 1-1/2 teaspoons olive oil over medium-high heat. Cook mushrooms until tender, stirring often, for about five minutes. Add sausage and cook, while stirring, until heated completely through. Place to a large bowl and set aside.
- Heat remaining olive oil and butter over medium-high heat in the same skillet. Add the onion and celery then cook, while stirring, until softened for about five minutes. Add garlic and cook, again while stirring, for one minute. Toss into sausage mixture bowl and combine.
- Combine bread cubes, broth, egg substitute, parsley, sage, salt and pepper with the mix. Place stuffing into prepared baking dish and cover with foil then bake for 30 minutes. Remove foil and bake for 20 more minutes or until liquid is absorbed and the top is golden.
Butternut squash with apples
- 1 pound butternut squash, peeled, seeded, cut into 1/2-inch cubes
- 2 teaspoons pumpkin-pie spice mix
- 2 teaspoons olive oil
- 2 Granny Smith apples, cored and cut into 1/2-inch cubes
- 1 tablespoons apple cider vinegar
- 1/4 cup maple syrup (preferably real)
- 1/4 cup chopped pecans
- Grease a large baking sheet and preheat oven to 400 degrees F. Mix squash with oil, salt, pepper and pumpkin pie spice in a large bowl, tossing to lightly coat.
- On prepared baking sheet, spread squash and roast for 15 minutes. Add apples and use a spatula to mix together. Roast for another 10 to 15 minutes or until squash and apples are tender and golden brown.
- In a large bowl, whisk together syrup and vinegar. Pour mixture over squash and apples and toss until lightly coated. Place squash back into large bowl and serve (garnish with pecans, if desired).
Tasty pumpkin muffins
- 1/4 cup butter
- 1 cup brown sugar, lightly packed
- 1/2 cup applesauce
- 1 (15-ounce) can pure pumpkin (be sure that it’s not pumpkin pie filling)
- 1 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, freshly grated
- 1-1/2 cups whole wheat pastry flour
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- Grease a muffin pan and preheat oven to 350 degrees F. Using a stand-up mixer fitted with the paddle attachment, cream butter and sugar. Add the applesauce, pumpkin, cinnamon and nutmeg and mix until mixed well.
- Whisk together flour, baking soda and baking powder in a large bowl. Add it to the pumpkin mixture and stir on medium-low until ingredients are just moist. Spoon into the cups of the muffin pan and bake until golden and top springs back when touched (20 minutes).
More veggie holiday recipes