How to Have a Vegetarian Thanksgiving

Even if you are not vegetarian, chances are that someone you have invited for Thanksgiving dinner is. I know, it sounds a little crazy to have a meat-free Thanksgiving when for generations the guest of honor has been a beautifully browned turkey. If you, and at least half of your guests enjoy meat, go ahead and do the turkey. Why not? But you can add some vegetarian dishes to the menu, so your second cousin on your mom's side, or Uncle Bobby after his heart attack, or your brother's new girlfriends prefers meatless dishes.

First of all, some people call themselves vegetarians, some people say they are vegan, and then there's the whole ovo-lacto vegetarian thing. Don't worry about calling them up and finding out exactly what they eat or don't. Just assure everyone that you have created dishes with no animal products. And assure the meat eaters among you that those menu items are still delicious. Some of the ingredients may require a trip to a local specialty or health food store, but the ingredient lists are not too exotic.

Stuffing is an important part of a Thanksgiving meal. But how can you serve stuffing to your vegetarian guests? Well, here's a meatless version for you to serve on the side (obviously not cooked inside your bird of the day).

6 cups diced vegan bread (Sunbeam Bread is good)
2 tablespoons margarine (Blue Bonnet Light is reportedly vegetarian)
1 diced medium onion
2 or 3 diced celery stalks
2 carrots, peeled and diced
¼ teaspoon rosemary
¼ teaspoon thyme
¼ teaspoon sage
¼ cup chopped fresh parsley
¼ cup each of raisins, pecans, walnuts
1 ½ cup vegetable stock
salt to taste
Toast diced bread for about 15 minutes in 350 degree oven. Meanwhile, sauté onion, celery, and carrots in melted margarine. Add toasted bread, parsley, herbs, raisins and nuts. Drizzle with vegetable stock and toss. Add salt if desired. Bake uncovered for about 25 minutes. This recipe will serve at least 6 hungry vegans at your table.

And what would an American holiday table be like without green bean casserole? In lots of families, this is definitely a staple. I think every family has a version that will always be "the" green bean casserole to them, but here's a vegetarian version that will probably please most people around your table on Thanksgiving Day.

1 can French cut green beans
1 ½ canisters vegan French fried onions
1 cube veggie bouillon
1 ½ cups soy milk
2-3 tablespoons corn starch mixed 2-3 tablespoons cold water
½ medium diced onion
1 diced carrot
¾ cup chopped fresh mushrooms
1-2 tablespoons vegetable oil
½ teaspoons each of marjoram, garlic, salt, pepper, basil, sage and oregano (or any combination of these)
Gently heat soy milk and bouillon until cube dissolves. Saute onion, carrots, and mushrooms in vegetable oil. Add spices. Mix cornstarch and water and pour into the soymilk mixture. Stir as this will thicken quickly. Add greenbeans, sautéed vegetables, and about half French onion and stir. Pour into casserole dish, top with remaining French onions, and bake for about 15 minutes in a 350 degree oven. This will also make a side dish for about six people.

There always has to be some version of sweet potatoes, at least in our family. There isn't too much you'd have to do differently to make a vegetarian version. Just make sure to use vegan margarine and soy milk if milk is required

And for dessert……….oh definitely we cannot forget about dessert, here are vegetarian versions of two classics: Cranberry Crisp and Pumpkin Pie.

6 large tart apples, like Granny Smith
1 cup fresh cranberries (or thawed frozen)
1 ½ cup apple juice
2 cup granola
¼ cup sesame oil
½ cup flour
1 ½ teaspoon cinnamon
Core and slice apples, leaving peeling on. Rinse cranberries and add to apple slices, mixing them together into an oiled 9x13 glass baking dish. Pour apple juice on top. Combine remaining ingredients in a bowl until blended. Sprinkle over apple/cranberry and bake at 350 degrees for about 30 minutes. Top with non-dairy whipped topping while still warm for a special treat.

1-16 ounce can pureed pumpkin
¾ cup brown sugar
½ teaspoon salt
½ teaspoons ground ginger
¼ teaspoon ground cloves
1 teaspoon allspice
½ teaspoon ground nutmeg (actually, you can use whatever spices you use for your usual pumpkin pie)
2-3 tablespoons cornstarch
1 package (10-12 ounces) silken tofu
1 unbaked 9-inch vegan pie shell
Blend pumpkin and sugar, then add spices, salt, cornstarch and tofu and mix well. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for about another hour. Chill and serve with non-dairy whipped topping and watch this silky-textured pie disappear.

I hope this eases your mind about being able to share your Thanksgiving Day bounty with any vegetarian who appears at your table. Enjoy your holiday!