Thanksgiving Vegetarian Meals Recipes (Most Popular)
These moist pancakes are lightly spiced for the palate of my young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.
Combined with chewy wheat berries, a tangy vinaigrette and salty Parmesan, this beet salad makes for a light supper or substantial side.
A sweet potato casserole so delicious, you won't believe it is vegan and good for you!
Take the pumpkin beyond pie. Roasting a pumpkin in wedges cuts down on cooking time, and makes for a fun and tasty side dish.
Inspired by the numerous awesome pumpkin recipes on here. I saw similar recipes for pumpkin muffins but not for bars, which was what I wanted.
Delicious with a dollop of whipped cream. Stays a little softer on the inside thanks to all the pumpkin. :)
Feel free to substitute splenda for the real sugar, egg beaters for the eggs, etc. I used what I had.
Also: I prefer a nice amount of spice in my bars, but reduce the cinnamon and pumpkin pie spice if you don't!
Since a lot of you asked for this recipe, here is my basic recipe. I do like to change it up by adding nuts, cottage cheese, flaxseed, wheat germ, chocolate chips, etc. This is also good with butternut squash or acorn squash in place of the pumpkin.
Organic Brussel Sprouts are available in the fall/winter at your local Farmers' Market
In my house, pumpkins are for eating--not carving! Stuff small pumpkins for an interesting presentation.
This recipe is adapted from one Padma Lakshmi submitted to a magazine around the holidays.
Makes about 12 pancakes and the nutritional info is PER pancake. Actual Serving Size = 3 pancakes.
Recipe from the following website:
This is so perfect with pork, nothing better then fresh apples, beats store bought apple sauce. I got this recipe from Family Fresh Cooking
Stuffed pumpkin, thanksgiving flavors!
This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups.
Savory, creamy, and perfect for a fall evening.
A very simple, cheap way to make sheperd's pie
Once you try this recipe I am sure you will make many adaptations and try a variety of Ways.
It is very flavorful.
Recipe from Cori Loughman of Greenfield, Ind.
A fantastic twist on a seasonal classic!
I lightened it up a little bit: from almost 700 calories per serving to under 350!
This is a delicious side dish to serve any time of the year, but it is also a healthy and highly nutritious dish for the Thanksgiving table!
Artichokes stuffed with rice and baked until tender and delicious.
Not the mushroom version. Delightful new version you should try!!
From the World Vegetarian Classics cookbook and also known as OSENG OSENG TEMPE this delicious favorite dish is from Java, Indonesia.
Using Organic Shallots from your local farmers' market in season fall/winter this recipe is with Organic Tempeh, Orgamic Lime Juice, Organic Agave Syrup, and even Organic Dried Chili Pepper Flakes and Organic Soy Sauces (I use low sodium in this recipe) can be found at your local health food store or supermarket.
A fantastic vegetable dish that deserves to be the spotlight of your meal! Wonderful with a side of quinoa or whole wheat egg noodles and a grilled chicken sausage.
This is also a fantastic addition to your thanksgiving meal Move over marshmallow smothered sweet potatoes -- there's a more healthy, bountiful veggie dish in town!!