Stumped about what to serve your vegetarian family and friends at Thanksgiving? Tired of serving the same things every year, and need some new ideas? I’m a little tired of stuffed squash myself, so I’m suggesting a galette or pot pie as the main course instead.
Here’s a vegetarian Thanksgiving menu with recommended recipes. Make the whole feast or pick some extra vegetable sides so the vegetarian at your table has some more variety — they’ll appreciate it!
- Appetizer: Sauteed Grapes with Chevre and Flatbread — I used fresh mint instead of the oregano and chives, and spread the cheese on tandoori naan with the grapes scattered on top like bruschetta.
- Main Course: Roasted Root Vegetable Galette or Roasted Root Vegetable Pot Pie — Instead of the listed crust, I like the cream cheese pie crust from The Pie and Pastry Bible or the spelt pie dough from Good to the Grain. For the root vegetables, I suggest parsnips, carrots, beets, butternut squash and rutabega, tossed with olive oil, salt, pepper, rosemary and thyme (usually I’d include potato and red garnet yam, but at Thanksgiving these starches seem to be well-represented). I also like to add sauteed onions. Instead of goat cheese, I like the saltiness of feta. For a pot pie, add peas, sauteed kale or collard greens, leftover quinoa or rice if you have some, and a vegetarian gravy heavy on the rosemary and thyme.
- Vegetable Side: Wine Glazed Brussel Sprouts — not the most beautiful dish, but tasty!
- Vegetable Side: Creamed Onions
- Starchy Side: Mashed Potatoes (or a 2:1 blend of potatoes and red garnet yams)
- Alternate Starchy Side: Garlic Hasselback Potatoes — make sure to give these plenty of time to bake, they’ve always taken longer than I expected.
- Grain Side: Quinoa or Brown Rice Pilaf, cooked in stock/bouillon and sherry with a dash of vegan Worcestershire sauce (the regular stuff isn’t vegetarian), with sauteed mushrooms and onions.
- Salad: Green salad with balsamic vinaigrette. If you aren’t making a vegetarian main course, you could beef up the salad by roasting slices of delicata squash and beets. Add crumbled feta, dried cranberries (apple-sweetened if you can find them), thinly sliced red onion and pecans. Sliced Honeycrisp apple would probably be good too.
- Sauces: Cranberry sauce and vegetarian gravy (gravy’s tricky, I haven’t found a solid recipe yet — if I make some this year I’m planning to try the rosemary gravy recipe from Let Them Eat Vegan)
- Rolls: Sweet Potato Biscuits — You probably don’t need another bread product if you make the galette, but just in case… I’ve always baked these biscuits in my toaster oven and have to add a couple minutes of baking time (even though the thermometer says the temperature’s right). Make sure the sweet potato’s well mashed so you don’t get chunks of vegetable. Instead of buttermilk I usually use a blend of milk and yogurt. I’ve had no problem subbing half or all the flour with whole spelt flour. (If you just want regular biscuits, here’s a yogurt biscuit and a cream biscuit that have worked well for me.)
What are you serving this Thanksgiving?