What's a good and easy entree for a vegetarian thanksgiving?!
I got some recipes from google but i'd like more choices
Answers: It's my first thanksgiving without meat, so I'm not really sure what to eat instead of turkey. I'm not really a good cook, so I can't make anything with hard instructions are ingredients that can be difficult to find.
I got some recipes from google but i'd like more choices
First, try to get away from the notion that there needs to be an entree. There doesn't. You just need a variety of healthy foods.
Having said that, try a nice acorn or butternut squash stuffed and baked with brown and wild rices (and raisins, pine nuts, etc).
Lasagna, mushroom stroganoff, Risotto There is a commercial product called tofurkey and the rice based stuffing is already inside and they make a gravy too.
Buy a couple of boxes of stovetop stuffing, and add some lentils, chickpeas, or tofu for protein.
The first posters' ideas were great too!
Go to the grocery stores and look for tofurkey.
polenta with mascarpone and parmesan
Olive oil for greasing dish
1 (16- to 18-oz) ready-made plain polenta roll
1/2 cup mascarpone
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
Preparation
Put oven rack in middle position and preheat oven to 450°F. Oil a 13- by 9-inch or other 2- to 3-quart shallow baking dish.
Pat polenta roll dry, then cut crosswise into 1/3-inch-thick slices and arrange in baking dish, overlapping slices slightly to cover bottom completely.
Stir mascarpone in a small bowl to loosen, then spread over polenta, holding slices down with your hand. Sprinkle Parmigiano-Reggiano evenly over top.
Bake until bubbling and golden, 15 to 18 minutes. Let stand 5 minutes to firm up, then season with pepper.
I just got done making this seitan turkey...it is almost an all day job. I would recommend trying to make the roulade version of it if you have time, which is rolling the seitan turkey out and putting dressing in there (kind of like how cinnamon rolls are rolled up, but with seitan turkey and dressing). It really is a good turkey substitute...tastes very close to the real thing.
http://www.bryannaclarkgrogan.com/page/p...
Otherwise try to find a frozen quorn roast in the veg section, rub it in vegetable oil and oregano or sage/poultry seasoning and foil and bake in the oven. It is very close to turkey in taste also.
i'm a vegetarian, so normally what i have is:
potatoes - either flavored mashed potatoes or scalloped or hash
macaroni and cheese -- this year i'm trying a mac and cheese casserole
green beans
corn
cooked carrots
bread rolls (the prebaked frozen kind you stick in the oven for 6 minutes)
steamed esparagus with lots of butter
coleslaw
and of course apple pie with ice cream (again frozen, but still really amazing)
I am not a vegetarian but I will have vegtarian guests so I'm making some stuff for them to eat. (though two of them will have a slice of turkey each, their choice to do so, a once a year thing for them) plus I serve native americn dishes for authenticity:
Baked Pumpkin:
1 small pumpkin, peeled and cut into cubes
1 cup sugar
1 teaspoon salt
Cinnamon
Place pumpkin cubes in a baking dish and sprinkle with sugar and salt. Cover pan with foil and bake in 325-degree oven until soft. Sprinkle with cinnamon.
Pinto Bean Casserole:
1 1/2 cups freshly cooked pinto beans, drained
1/2 cup diced green pepper
2 scallions, minced
1 teaspoon olive oil
2/3 cup diced tomato
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 cup egg substitute
1/4 cup (1-2 ounces) reduced fat sharp cheddar cheese
In a large saucepan over medium heat, saute green pepper and minced scallion in olive oil for 5 minutes, or until soft. Stir in the drained pinto beans, tomato, chili powder, oregano and coriander. cook, stirring constantly, for 2 minutes. Remove from heat and stir in the egg substitute.
Coat a 2 cup casserole with vegetable cooking spray. Add the bean mixture and spread evenly. Sprinkle with shredded cheese. Bake at 375( F for 20 minutes, or until the
filling is set.
My favorite TG dish is stuffing so i use that as my main dish. I add celery, tomatoes carrots and oinions and baked tofu. then i make vegetable gravy so top it with. My sides include steamed butternut squash(with butter) or spaghetti sqaush(with tomatoe sauce), mashe sweet potato and a spinach almond cranberry salad.
For decorative flare put the stuffing in a turkey mold and bake for 20min. then pop out on a turkey pltter. theres your turkey!
have fun
carrots
Worthington? FriChik? chicken substitute ...open the can and heat it up.... that is what my sister does.
http://www.kelloggs.com/brand/worthingto...
but there are a lot of other possiblities.
The easiest solution is probably the Tofurky feast, which comes in a box and has all the instructions on the package. However, if you use this option, be sure to keep the cranberry apple dumplings frozen until you're ready to use them, or they'll fall apart.
You could try a nice stuffed butternut or acorn squash. This functions very well as an entree, and the hardest part is cutting the squash. For some protein, try throwing in some canned beans, blackeyed peas, chickpeas or try cooking up some lentils.
You could also put together a Three Sisters Stew, which is made from corn, beans and squash.
For vegetarian Thanksgiving recipes, check out Associated Content Article #438992, "Thanksgiving Dinner: Healthy Side Dishes for Special Diets."
I'm making chickpea cutlets for my main dish. They are really, really easy and super tasty with gravy. Hopefully vital wheat gluten flour won't be too hard to find; I got it in my regular grocery store.
1 c cooked chickpeas (you can use canned)
2 tbsp olive oil
1/2 c vital wheat gluten
1/2 c plain bread crumbs
1/4 c vegetable broth (or water)
2 tbsp soy sauce
2 cloves garlic, pressed or grated with a micoplane grater
1/2 tsp lemon zest
1/2 tsp dried thyme
1/2 tsp paprika
1/4 tsp dried rubbed sage
In a mixing bowl, mash the chickpeas together wth the olive oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes, until strings of gluten have formed.
Preheat a heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6x4 inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape and then place the cutlet on a clean surface to flatten and stretch them.
Add a moderatly thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil if needed when you flip the cutlets. They're ready when lightly browned and firm to the touch.
You can also bake them, which gives tham a toothsome, chewy texture and a firm bite. Preheat the oven to 375 and lightly oil a baking sheet. Brush both sides of each patty with olive oil and bake for 20 minutes. Flip patties and bake another 8-10 minutes until firm and golden brown.
I made them baked the first time, but since there will be a turkey in the oven I'm going to pan fry them this time. They are really good. I'm also making vegan gravy and mashed potatoes, as well as roasted squash and root vegetables. (There's also a great recipe for "Comprehensively Stuffed Squash" in the original Moosewood Cookbook, which has gotten great Thanksgiving reviews in past years, even from meat eaters.)