Thanksgiving is all about the festive feasting – whether you’re a meat-eater or not. Don’t let the vegetarians feel out of place at your turkey-centric table. Simply serve scrumptious side dishes that will please the meatless crowd while giving the carnivores even more rave-worthy fare to go with the roasted bird. Here are three vegetarian Thanksgiving recipes to put on your holiday menu.
Chipotle carrot soup recipe
This vegetarian Thanksgiving soup will spice up the palates of your turkey-free guests. Distinctively smoky chipotle gives the usual carrot soup a mouthwatering depth of flavor.
- 1/4 cup olive oil
- 16 large carrots, coarsely chopped
- 1 large onion, roughly chopped
- Salt and freshly ground black pepper
- 2 cloves of garlic, roughly chopped
- 2 heaping tablespoons minced chipotle in adobo sauce
- Zest and juice of 1 orange
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 bay leaves
- 6 cups vegetable broth
- 1/2 cup coarsely chopped fresh cilantro plus more for garnish
- Sour cream
- Roasted pumpkin seeds for garnish
- Heat oil in a large pot over medium heat.
- Add carrots, onion, a pinch of salt and a few grinds of black pepper, and cook, stirring often, until onions are softened, about five minutes.
- Stir in garlic, chipotle, orange zest and juice, cinnamon, coriander and cumin, and cook, stirring, for one minute.
- Stir in bay leaves and broth and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 15 to 20 minutes or until carrots are tender.
- Remove bay leaves and stir in cilantro. Carefully, in batches, puree soup in a food processor or blender. Season with salt and pepper.
- Serve warm swirled with a little sour cream and garnished with extra cilantro and a few roasted pumpkin seeds.
Quinoa-stuffed acorn squash recipe
Quinoa is a vegetarian’s best friend when it comes to plant-based protein. Filling tender-roasted acorn squash halves with a quinoa-veggie mix makes for a filling meal all in itself.
- 4 small acorn squash, halved lengthwise, seeds and membranes removed
- 3 tablespoons olive oil, divided, plus extra for drizzling
- Salt and freshly ground black pepper
- 1-1/2 cups quinoa
- 3 cups vegetable broth
- 1/2 small red onion, finely chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- Zest and juice of 1 lemon
- 2 tablespoons honey
- 3/4 cup dried cranberries
- 3/4 cup coarsely chopped toasted walnuts
- 3 tablespoons minced fresh parsley
- 2 cups fresh arugula
- 1/2 cup crumbled feta cheese
- Preheat oven to 350 degrees F. and rub the cut-side of each squash half with a little olive oil, about one tablespoon. Season with salt and pepper. Set squash cut-side down on a baking sheet and bake for 40 minutes or until squash are tender.
- In a large saucepan over high heat, stir together quinoa and broth. Bring to a boil, reduce heat to low, cover, and simmer for 10 minutes or until liquid is absorbed. Transfer to a large mixing bowl.
- Meanwhile, heat remaining two tablespoons of olive oil in a medium skillet over medium heat. Add onion, carrot and celery and cook, stirring often, for three minutes.
- Add onion mixture, lemon zest and juice, honey, cranberries, walnuts, parsley and arugula to quinoa. Toss to combine. Season with salt and pepper.
- Fill squash halves with quinoa mixture and garnish with feta. Serve warm.
Goat cheese, artichoke and kalamata olive phyllo recipe
This flavorful vegetarian Thanksgiving recipe will be a hit with all of your guests. Flaky phyllo is topped with tangy goat cheese, tender artichoke hearts, earthy Kalamata olives and sweet cherry tomatoes.
Makes 8 to 10
- 6 sheets phyllo dough (thawed, if frozen)
- 2 tablespoons Calivirgin Extra Virgin Olive Oil (try one of the flavored oils for a tasty change)
- 5 ounces Woolwich Dairy Herb Chevrai (goat cheese)
- 1 (6 ounce) jar marinated artichoke hearts, drained, coarsely chopped
- 1 cup pitted Kalamata olives, each halved
- 1 cup cherry tomatoes, each halved
- Preheat oven to 450 degrees F. and spray a large baking sheet with cooking spray.
- Place a phyllo sheet on the baking sheet. Brush with olive oil. Repeat with remaining phyllo sheets and olive oil, but do not brush the top of the last phyllo sheet.
- Crumble goat cheese over phyllo. Top with artichokes, olives and tomatoes.
- Bake for 12 to 15 minutes or until phyllo and toppings are lightly browned. Transfer phyllo to a large cutting board and let sit for 10 minutes.
- Use a sharp knife or pizza wheel and cut phyllo into eight to 10 pieces. Serve immediately.