Here are my the last five of my top ten vegetarian thanksgiving recipes.
5. Creamy Mushroom Soup
Nothing like a nice hearty soup to make people happy. This stuff goes down smooth and is super creamy.
What you need
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon dry thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups sliced mushrooms
1 potato, peeled and diced
1/4 cup all purpose flour
4 cups vegetable stock
1/4 cup light sour cream
1 green onion, choppedWhat you do
In saucepan, melt butter over medium heat, cook onion, garlic, thyme, salt & pepper, stirring occasionally, until softened. (about 5 min.) Add mushrooms & potato, cook over medium-high heat until no liquid remains & mushrooms are tender, about 10 min.
Stir in flour, cook for 1 minute. Stir in stock & bring to boil, reduce heat & simmer until thickened, about 10 minutes. Top each serving with dollop of sour cream & sprinkle of green onion. Makes 4 servings.
4. Green Bean Casserole
This one goes out for my man Jesse. He is holding it down Midwest style and this just seems like his kind of meal. I have always been a big fan of anything you can eat out of a casserole dish for Thanksgiving, and who doesn’t love green beans.
What you need
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 4 cups cooked green beans
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 1/3 cups French fried onionsWhat you do
Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.
Serves 6.
3. Tofurky
Seriously I have never eaten this stuff, it sounds faintly revolting. But what vegetarian Thanksgiving top ten list would be complete without an ode to this most (in)famous tofu turkey hybrid product.
What you need
1 pound Tofurky, chopped into bite-size chunks
10.5-ounce can mandarin oranges, drained
10-ounce jar apricot jam
1/4 cup molasses
2 Tablespoons orange juice
1/4 teaspoon cayenne pepperWhat you do
Preheat oven to 400 degrees. Meanwhile, spread out chopped Tofurky in a 9″x9″x2″ square pan. Spread oranges on top. Next, mix remaining ingredients together and pour mixture over the Tofurky and oranges.
Bake Tofurky in an oven at 400 degrees for 20 minutes. Serve warm over a bed of rice.
2. Gravy
You cant have Thanksgiving without gravy! But if you don’t want to kill and cook any animals this limits your gravy choices…or does it?! Behold Veggy Gravy!
What you need
1/2 qt Vegetable stock
1/16 c White or light miso
1/16 c Low-sodium soy sauce
1/4 tb Dijon Mustard
1/2 ts Poultry seasoning or other
Mixed herbs
1/8 ts Dried sage
1/3 ts Dried thyme
1/8 ts Dried rosemary
1/8 ts Black or white pepper
1/2 tb Cornstarch or arrowrootWhat you do
Combine all ingredients except cornstarch or arrowroot
in a 4-quart pot. Bring to a boil over medium heat,
then lower heat and simmer for 10 minutes.At serving time, dissolve thickener in 1/2 c. cold
water. Bring the gravy to a low boil. Slowly pour in
the thickener and stir while the gravy turns from milky
to smooth and thick. Add enough thickener to reach the
consistency you desire. Makes 8 cups.Note: Poultry seasoning does not contain animal
products. If you don’t have poultry seasoning, use 2
to 3 teaspoons of a mixture of rosemary, sage, thyme,
marjoram and basil.
1. Tofu Pumpkin Pie
This stuff is by far my favorite vegitarian Thanksgiving food. At first you may think that this sounds super nasty, but trust me on this one, nothing is smother or creamier than a nice tofu pumpkin pie. They are high in protein low in fat and taste like pumpkin heaven, who knew! It might be a cop-out to list desert as my favorite part of the meal, but really nothing caps off a day of stuffing yourself like a nice thick slice of tofu pumpkin pie and about ten inches of whipped cream on top. Enjoy!
What you need
* 1 Lb Japanese firm silken tofu, drained
* 16 oz can pumpkin puree or 1 3/4 Cups fresh puree
* 1 tsp. ground cinnamon
* 1/4 ground nutmeg
* 1/2 salt
* 1 tsp. vanilla extract
* 3/4 cup light brown sugar
* 1/4 tsp. ground cloves
* 1/3 cup vegetable oil (not olive)
* 1 tsp. ground ginger
* unbaked 9 inch deep dish pie crustWhat you do
* Preheat oven to 350. Combine all filling ingredients except pie shell and ginger. Mix in a blender or food processor until smooth.
* Add the ginger, then blend again. Pour filling into unbaked pie shell, bake 1 hour.
* Let cool before serving.
Let me know if I missed any of your favorites. Happy Thanksgiving everyone!
Shane, How are you not a fan of the turnip?! Its edgy carrot-esque flavor is a favorite of mine. I am not quite sure when I first had them, but I brought them into being a Thanksgiving dish this year. Also, carrot ginger bisque! Wonderful orange color and well-balanced flavor is a great first course. As always, thanks for the festive posts :)
It was very hard to narrow the list down to just ten, I am sure that many heroicly tasty veggy delights whent unlisted, and for that I am ashamed. Perhaps next year.