Tofurky not your thing? It’s not ours either. Here’s a compilation of some delicious Thanksgiving recipes that will please even the serious meat eaters.
1. Pumpkin Pot Pie
A delicious substitute using all the fall favorites. Instead of meat, roasted pumpkin, carrots, celery, and kale, throw in some white beans to add the protein kick.
Ingredients for Vegetable Filling
- 1 small sugar pumpkin, roasted
- 3 large carrots
- 2 celery stalks
- 2 cups vegetable stock
- 1 small white onion (or half of a large one)
- 1 bunch of kale (about 8 cups chopped, stems removed)
- 1 can of white kidney beans
- 4 garlic cloves, crushed
- generous salt and pepper
- pinch of pepper flakes
- olive oil for sautéing
Ingredients for the Roux
- 1 generous pat of butter
- 2 tablespoons flour
- vegetable stock, about 2 ladles full (taken from above)
- salt, pepper
Ingredients for Crust
- 1 3/4 cup flour
- 1 stick of butter
- 2 egg yolks
- 1/2 cup of parmesan cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg for egg wash (optional)
Wash, peel, chop and roast the a small sugar pumpkin on 350 F for 10 minutes. Sauté the mirepoix on medium heat with a little olive oil, salt and pepper. Wash and chop the kale, removing the stems. Add to the mirepoix and let wilt on low with vegetable broth. Make a roux: melt butter in a hot pot, add two tablespoons of flour, one at a time. Let that get toasty and fragrant before you add the stock – one ladle full at a time. Mix roux in with remaining filling ingredients. Combine ingredients for the crust with your hands or stand mixer. Roll out dough on a well floured surface in the shape of your oven-proof bowls. Place filling in bowls, don’t fill to the brim – you don’t want the good stuff to run over! Place crust on top of bowls and pinch edges around the rim. For a shiny looking crust, brush an egg wash over the pie before baking. Bake for 35 minutes on 375 F.
If the crust doesn’t seem to want to come together – add 2 to 3 tablespoons of cold water.
via Earthly Feast
2. Walnut Stuffed Portobello Mushrooms
Toasted walnuts, breadcrumbs, garlic, and sage make for a rich, filling meal.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 large portobello mushrooms
- 1/2 cup chopped walnuts
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 tablespoons fresh sage, minced
- 1/2 small tin tomato paste
- 1/2 cup dry white wine
- 1/4 – 1/2 cup vegetable bouillon made from 1/2 cup water and 1 teaspoon vegetable bouillon powder
- salt and pepper
- 1/4 cup vegetable stock
- 3 tablespoons grated cheese
Preheat oven 350 degrees F. Chop the onion and walnuts and mince the garlic and sage. Heat the olive oil and the butter in a small frying pan. Saute the the onions until they are clear. Add in the walnuts, garlic and sage. Saute to toast the walnuts and lightly brown the garlic, add in the breadcrumbs and mix well. Mix the ingredients the tomato paste and add to the mixture to make and moist mixture that will hold together. If the mixture is too moist, add a few more bread crumbs or walnuts. You can season with salt and pepper to taste. Place mushroom caps in an oiled, oven-proof baking dish. Fill each mushroom cap with 1/4 of the mixture. Top with some grated cheese and bake until the mushrooms are golden brown 15-20 minutes.
Meanwhile, thin the other half of the tin of tomato paste with 1/4 – 1/2 cup vegetable bouillon, depending on how thin you want the sauce. Serve the mushrooms garnished with some of the tomato sauce.
3. Vegetarian Shepherd’s Pie w/ Garlic Mashed Potatoes
Here’s another vegetarian answer to a hearty favorite, this one is great for the cold weather we can be expecting.
- 1 spaghetti squash
- 1 head of garlic
- 1/4 cup olive oil (60 ml)
- 2 cups bread crumbs (500 ml)
- 1 cup milk (250 ml)
- 1/4 cup roasted pine nuts (60 ml)
- 2 eggs, beaten
- 1 tablespoon fresh basil, chopped (15 ml)
- 1 tablespoon fresh thyme, chopped (15 ml)
- 1 tablespoon flat parsley, chopped (15 ml)
- 6 Yukon Gold potatoes, boiled but not peeled
- 1/4 cup melted butter (60 ml)
- 1/2 cup smooth goat cheese (125 ml)
- 1 cup 35% cream (250 ml)
- 3 cups sliced mushrooms
- 6 cups wild mushrooms (you can substitute zucchini)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic cloves, minced
- 1 cup dried Du Puys lentils, cooked (250 ml) (could use kidney beans or chickpeas)
- Fried shallots to garnish
- Salt and pepper
Preheat the oven to 300 °F
First, cut the spaghetti squash in half and remove the seeds. Place on a baking sheet and bake for 1 ½ hours. As an alternative, place on a plate and cook in the microwave on high for about 20 minutes.
Put the garlic head on a baking tray. Drizzle with 1 teaspoon (5 ml) olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
In a bowl, mix the breadcrumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs and herbs. Put aside.Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season with salt and pepper.Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.
Preheat the oven to 450 °F.
Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms (or zucchini) and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the bread mixture. Stir and put aside. In an 8 x 11 inches baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the potatoes and smooth them down. Cook in oven for 30 minutes or so until top is slightly browned. Garnish with fried shallots to taste.
via The Fig Tree
4. Quinoa Stuffing with Apple, Sweet Potato & Hazelnuts
For a side dish that’s filling enough to serve as a main course, look no further.
- 1 cup (212 g) dry Quinoa, cook according to package directions
- 2 (265 g) Sweet Potatoes, cut into small wedges
- 2 large Apples, cut into 1/2″ pieces (I like Granny Smith)
- 1 tablespoon Lemon Juice
- 1/2 cup (100 ml) pure Maple Syrup, divided portion in 1/2
- fine Sea Salt
- 2 tablespoons melted Coconut Oil
- a few pinches ground Cinnamon
- a few pinches ground Ginger
- 1 tablespoon fresh Thyme leaves
- 1 cup Hazelnuts, chopped
- Fresh or Dried Cranberries for garnish
Rinse quinoa. Combine with 2 cups water and a pinch of salt. Bring to a boil and then reduce to a simmer for about 20 minutes until all of the water is absorbed. Fluff with a fork and remove from the heat.
Preheat oven to 400 F with the rack in the middle. Be sure to coat apples with lemon juice so they don’t turn brown. Toss sweet potatoes & apples with 1/4 cup of the Maple Syrup, coconut oil and a few pinches cinnamon, ginger and salt. Roast for about 35-40 minutes until tender and fragrant.
Combine the quinoa with the roasted mixture and the remainder of the maple syrup (1/4 cup) in a large bowl. Fold in thyme and hazelnuts. Season to taste with more salt and spices.