Vegetarian Thanksgiving Recipes: Complete Vegetarian Menu for a Thanksgiving Feast

Being a vegetarian during the holidays can be quite challenging. Traditional Thanksgiving meals consist of turkey, ham, giblets and gravy and other dishes containing meat. Oftentimes, vegetarians are left to fill their plate from the salad bowl and vegetable side dishes. While no one knows exactly what was served at the first Thanksgiving meal, one this is certain - the Pilgrims weren't gobbling up pumpkin pie or playing with their mashed potatoes. The only two food items that historians know for certain were on the menu are venison and wild fowl. Other foods available to the colonists at the time of the 1621 feast included cod, lobster, pumpkin, peas, beans, carrots, chestnuts and dried currants. The following Thanksgiving menu celebrates the traditional foods, along with maintaining the traditions of today's holiday fare. However, each keeps the needs of Vegetarians in mind and includes no red meat or poultry. This seven course meal is sure to please the palates of even the most persnickety eaters and meat lovers.

Appetizer:

Artichoke and White Bean Dip
Yield: 3 cups
Prep Time: 10 minutes
Chill Time: 1 hour, minimum

Ingredients:

1-1/2 cups cooked white beans (navy or cannellini), cooled and drained, OR one 15-ounce can of beans, rinsed and well drained
2 artichoke hearts, halved, or 2 (10-ounce) cans, well drained
1 large clove garlic*, minced
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1/2-teaspoon sea salt
1/4-teaspoon freshly ground black pepper
Fresh dill weed (optional)

Directions:

1. In blender or food processor, purée the beans, artichoke hearts, garlic and lemon juice until smooth.
2. With the machine running, drizzle in the oil and blend until oil is completely incorporated.
3. Transfer dip from blender to a serving bowl and stir in the salt and pepper to taste.
4. Garnish with fresh dill weed, if desired.
5. Cover with plastic wrap and chill in refrigerator for at least one hour.

Serve with raw vegetables such as cucumbers, carrots and celery.

*If you cannot tolerate raw garlic, substitute 1/2 to 1 teaspoon garlic powder, or omit the ingredient altogether.

Note: This recipe can easily be doubled or tripled, but for larger quantities you may need to prepare multiple batches. Store covered in refrigerator for up to five days.

Soup:

Quinoa Soup with Greens and Sweet Potatoes
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 35-40 minutes

Quinoa is a tiny, quick-cooking grain with a pleasant, mild flavor. Here it is combined with spinach, Swiss chard and sweet potatoes for a dish that is hearty without being heavy.

Before starting to cook, thoroughly rinse quinoa, running cold water over it in a fine sieve as you stir with a spoon or your fingers. This grain has a natural protective coating that is bitter tasting. Most of it will probably be cleaned off by the time you buy it, but just to be on the safe side, give it a good wash.

Ingredients:

1 cup quinoa
8 cups water
2-1/2 Tablespoons extra virgin olive oil
1 large clove garlic, chopped
2 teaspoons ground cumin seeds
1-1/2 teaspoon sea salt
12 ounces sweet potatoes, cut in ½-inch cubes
1-1/2 cups thinly sliced green onions
3 cups thinly sliced spinach, tightly packed
2 cups thinly sliced Swiss chard, tightly packed
3 cups vegetable broth
Freshly ground black pepper, to taste
Juice of 1 lemon
1 cup coarsely chopped parsley (curly or Italian)

Directions:

1. Combine the quinoa and water in a pot and bring to a boil. Reduce heat to low and simmer for about 12 minutes.
2. Drain quinoa and reserve the liquid.
3. Add olive oil to large soup pot and heat on medium setting. Add garlic and sauté for two minutes.
4. Add cumin, salt and potatoes. Cook over medium heat for five minutes, stirring frequently.
5. Add the reserved quinoa liquid and green onions to the large pot. Simmer until potatoes are tender, about 10 minutes.
6. Add Swiss chard and spinach, vegetable broth, quinoa and pepper to taste. Simmer for five minutes. Taste the soup, add salt if needed, and squeeze in some fresh lemon juice.
7. Remove from heat. Transfer to serving bowls, sprinkle with chopped parsley and serve immediately.

Salad:

Baby Greens and Fall Fruit Salad
Yield: 4 servings
Prep Time: 15 minutes

Ingredients:

2 persimmons
1 bosc pear
1 mango
1/2 avocado
1 pound baby greens salad mix
1 pomegranate (seeds only)
1/4-cup cranberries
1/4-cup almonds, chopped
1 lemon, juice only

Directions:

1. Chop all fruit into thin, bite-size pieces and toss with salad mix.
2. Add the cranberries and pomegranate seeds.
3. Sprinkle with chopped almonds.
4. Squeeze fresh lemon juice on salad mix and serve immediately.

Entree:

Baked Atlantic Cod with Black Pepper
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients:

1 pound Atlantic cod fillets
1/2-teaspoon sea salt
1/4-teaspoon turmeric, ground
1/2-teaspoon cumin seed, ground
1 teaspoon black pepper, freshly ground
2 cloves garlic, crushed
1 teaspoon extra virgin olive oil (or coconut oil)
1-1/2 teaspoon lemon juice, fresh

Directions:

1. Place fish fillets in a bowl, sprinkle with salt, turmeric, cumin, black pepper and garlic, tossing to coat well.
2. Cover and marinate for 20 minutes at room temperature or longer in the refrigerator.
3. Preheat oven to 400 degrees Fahrenheit.
4. Coat the bottom of baking dish with the oil.
5. Place the fish in a single layer and pour the marinade over it. Bake uncovered for 20-25 minutes.

Fish should be firm to the touch. Fish is done when it easily flakes with a fork. Sprinkle with fresh lemon juice.

Side Dish:

Mashed Sweet Potatoes
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

These mashed potatoes are as fluffy and flavorful as any you've ever tasted! Be sure to mash potatoes well before beating in the liquids and olive oil.

Ingredients:

6 sweet potatoes, peeled & cut into 2-inch cubes
1 quart water
1 teaspoon sea salt
2 Tablespoons extra virgin olive oil
1/2-cup rice milk (or coconut milk)
1/4-teaspoon white pepper (optional)

Directions:

1. Place potato cubes in 2-1/2 quart saucepan. Add water to cover. Add salt.
2. Cover pan with lid, bring to a boil, and reduce heat to medium-low. Cook covered until potatoes are tender, about 20 minutes. Drain potato water, reserving one cup of liquid.
3. With potato masher, mash potatoes in pan until they resemble coarse meal and no large lumps remain.
4. Transfer mashed potatoes to mixer bowl.
5. Beat potatoes on medium speed while slowly adding olive oil, rice milk and as much reserved potato water as needed to make smooth, fluffy potatoes.
6. Season with white pepper and salt, if desired.
7. Transfer to serving bowl and serve immediately.

Beverage:

Orange Coconut Frost
Yield: 5 cups
Prep Time: 5 minutes

Ingredients:

1 (15-ounce) can cream of coconut
1 (12-ounce) can frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
4 cups ice cubes
Mint leaves and orange slices, optional

Directions:

1. In blender, combine cream of coconut, juice concentrate and vanilla; blend well. Gradually add ice, blending until smooth.
2. Garnish with mint and orange if desired.
3. Serve immediately.

Dessert:

Creamy Pumpkin Pudding
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 to 10 minutes

Ingredients:

1 medium sugar pumpkin, seeded and cubed
4 Tablespoons stevia leaf powder, or 1/2-cup granulated sugar
1 cup coconut milk
1 teaspoon ground cardamom

Directions:

1. Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
2. In a medium saucepan, combine the pumpkin flesh and stevia. Heat over medium-low temperature until stevia dissolves into the pumpkin.
3. Add coconut and cardamom. Stir often.
4. Cook until the mixture has thickened to thick pudding-like consistency.
5. Remove from heat. Transfer to individual serving dishes.
6. Serve hot or cold.