My posts on vegan Thanksgiving recipes have been so popular I decided to branch out a little bit and provide you all with some vegetarian Thanksgiving recipes as well. Of course, each of these recipes could easily be made vegan by substituting tofu or vegan cheese for the cheese (the only part of each recipe that is non-vegan).
These are two of my favorite dishes (that I remember) from the dozens of vegetarian Thanksgiving dinners I’ve had in my life (I was raised vegetarian). And I’ve eaten both vegan and vegetarian versions of them — in my opinion, the vegan options are just as good as the vegetarian options.
Rice with Nuts, Beans, and Veggies
To be honest, I make this (or some variation of it) at all times of the year. It is truly one of my favorite dishes.
- 1.5 cups long-grain brown basmati rice
- cheese or nutritional yeast
- sundried tomatoes
- kidney beans
- nuts (salted, flavored, or plain)
- 1/2 bunch fresh kale
- 1 red bell pepper
- olive oil
How to make it:
- cook rice in 3 cups of boiling for about 40 minutes
- when the rice is getting close to being ready, also heat about 1.5 cups of kidney beans (or, if you are cooking them for the first time, plan to have them finish cooking at around the same time as the rice)
- chop the kale and red pepper into pieces
- 1-2 minutes before the rice is finished or immediately after you turn the rice off, put in the kale, red pepper, nuts, and sundried tomatoes and mix everything well
- let the rice site for 1-2 minutes and then mix it with the beans and corn
- add olive, salt, nutritional yeast or cheese, and any other condiments of your choosing
- ready to enjoy!
Vegetarian (or Vegan) Lasagna
This was my favorite food for a long time as a kid, until one Thanksgiving when I ate so much of it I felt completely sick. I couldn’t eat lasagna for a few years after that, but eventually the bad association wore off and I love it again today.
- fresh heirloom tomatoes (if possible)
- long durum wheat noodles (or whatever kind of noodle you like)
- organic garlic
- organic yellow onions
- panir cheese or goat cheese (can also use mozzerella or romano cheese) and a bit of parmesan – whatever you decide, I would recommend using a mulitple of cheeses rich in enzymes and only from organic farms where the cows are treated humanely or, alternatively, vegan cheeses and tofu
- organic green or greens of your choice (i.e. dandelion, collards, kale, spinach, or even broccoli)
- organic black olives
- organic mushrooms (shiitake, button, or whatever is your favorite)
- other spices (i.e. oregano, thyme, basil)
- black pepper
How to make:
- simmer the noodles a bit to soften
- simmer the fresh heirloom tomatoes (or tomatoes) with a little turmeric, garlic, and a bit of selenium-rich yellow onions is good (or, if you are not up for all of this, can use some store-bought tomato sauce of your choice)
- layer the noodles and other ingredients steamed and wet (from simmering) into a well-buttered or oiled dish — one layer of noodles, then one of cheese or veggies or other ingredients, then another layer of noodles, then another layer of cheese or veggies or other ingredients
- as you add the different layers, can add whatever spices and amount of salt & pepper you like
- preheat oven to 350° F and then bake for about an hour
- let cool a little and serve!
For some more vegetarian Thansgiving recipes, check out: Vegetarian Thanksgiving Recipes From Around the World
Photo Credit: vigilant20 via flickr (CC license)