Thanksgiving Recipes for Vegans

Thanksgiving is known for the turkey. I look forward to it every year. However, for the vegetarian, thanksgiving poses a slight problem. What to make instead of the turkey? Here are a few ideas for main courses you can serve on the big day.

Spinach Stuffed Pumpkins

I found this recipe at allrecipes.com. It was easy enough to make, and the taste was great.
You'll need:

4 small sugar pumpkins
1 9oz package of frozen creamed spinach, thawed
3 oz cream cheese softened
4 slices white cheese, such as Monterey Jack
butter

Preheat your oven to 350 degrees. Cut off the tops and remove the seeds from each pumpkin. Brush butter along the inside of the pumpkins. Add salt and pepper to taste. Place about 1/4 of an inch of water in the bottom of a shallow baking dish. Replace the tops on the pumpkins and place in baking dish. Bake for about 40 minutes. The insides of the pumpkins should be darkened slightly while the outsides are still firm. Cooking time may vary. Check progress after about 30 minutes to avoid overcooking. Using a small saucepan, mix together creamed spinach and cream cheese until it is well blended and cream cheese is melted. Fill the pumpkins with the spinach mixture and top with a slice of cheese. Place back in the oven for about 2-4 minutes to melt the cheese. They are now ready to serve. These pumpkins are hearty enough as a main dish and have great flavor.

Butternut Squash With Whole Wheat Filling

This recipe was from vegkitchen.com. Although it had a lot of flavor, this recipe was a bit less filling and would do well as a side dish.
You'll need:

4 small butternut squashes, about 1 lb each
3/4 cup wild or whole grain rice, rinsed
1 tbsp light olive oil
1 cup chopped red onion
1 clove of garlic, minced
2 1/2 cups of whole wheat bread, packed without crust
1 tbsp sesame seeds
1/2 tsp each of dried sage and dried thyme
1 cup fresh orange juice
salt to taste

Preheat your oven to 375 degrees. Cut the squash in half lengthwise, and scoop out the seeds and fibers. Place a slight bit of water in a shallow baking dish. Place squash into the dish cut side up and cover with foil. Bake for about 40 minutes. You should be able to stick a knife easily on the inside portion while still remaining firm on the outside. While the squash is baking, heat some oil in a skillet, and saute the onion and garlic until golden in color. In a mixing bowl, combine the wild rice, sauteed onion, and remaining ingredients. When the squash in cool enough to handle, scoop out the pulp, leaving only the shells. Mix the pulp with the other ingredients until fully blended. Fill the squash shells with the stuffing, place back in the baking dish, and cover again with foil. In a 350 degree oven, bake for an additional 18-22 minutes or until heated through. Serve, and enjoy.

Ratatouille

Not just a popular Disney movie, Ratatouille is a family favorite. With cooler weather, this dish makes a hearty main course. This particular recipe comes from theveggietable.com and variations of this recipe can be made according to your personal taste.
You'll need:

1 pound eggplant
3 tbs olive oil
3 cloves of garlic, chopped
2 medium onions, roughly chopped
3 tbs fresh basil, chopped
3 tbs fresh parsley, chopped
1 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
1 lb zucchini, cubed
1 red and 1 green bell pepper, seeded and chopped
2 large tomatoes, roughly chopped
black pepper and salt to taste

First, prep the eggplant by slicing and rubbing salt on both sides. Lay slices out on plates or baking sheets for about 45 minutes. Salting the eggplant removes the bitter flavor, but be careful not to leave sit too long. Start at about a half hour and add more time for larger eggplants. Rinse off the salt, and cube. Heat the olive oil over medium heat in a pan. Saute the onion and garlic for about 5 minutes until golden brown. Add the eggplant and herbs. Stir well until the eggplant is covered, and cook for about 15 minutes until the eggplant is tender. Once tender, add the other ingredients. Cover and simmer on the stove for about 10 minutes or until the zucchini and peppers are cooked.