I need a good vegetarian main dish for Thanksgiving. Any ideas?

Answer 1

STUFFED SQUASH WITH BULGUR AND FETA

This vegetarian dish can be prepared up to a day ahead; fill the squash halves with the cooked bulgur mixture, then refrigerate, covered, until ready to bake.

4 large summer squash (about 8 ounces each)
2 tablespoons olive oil
1 small onion, finely chopped
1/2 cup sliced almonds
Coarse salt and ground pepper
3/4 cup bulgur wheat
8 ounces feta cheese, crumbled
lemon wedges, for serving

1. Preheat oven to 400°F. Halve each squash lengthwise; slice off a sliver of skin from each half so they sit flat. Scoop out flesh with a small spoon or melon-baller, leaving a 1/4-inch border; chop finely, and reserve. Place squash halves on a rimmed baking sheet, skin sides down; set aside.

2. Heat the oil in a large skillet over medium-high heat. Add reserved chopped squash, onion, almonds, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently, until mixture is dry, 5 to 7 minutes.

3. Add bulgur and 2 cups water; simmer over medium heat until liquid is absorbed, 10 to 12 minutes (bulgur should still be slightly crunchy). Remove from heat; stir in feta.

4. Mound bulgur mixture in reserved squash halves. Bake until squash is tender, 25 to 30 minutes. Serve with lemon wedges.

Note: Once the flesh has been removed from the squash halves, it is chopped and added to the filling so nothing is wasted.

--EverydayFOOD

Answer 2

cut the quorn sausages into diagonal slices and shallow fry in oil. FIrst, put some garlic and a little bit of red chili, salt and roasemary in the pan with the oil, before the quorn. When the garlic is soft, and the oil is nice and fragrant (this should take 5 minutes to sautee gently) then add some pine nuts or walnuts, and the quorn. Continue to sautee gently, then add some tomato puree, or a half can of dived crushed tomatoes ( whole canned tomatoes taste awful, as do fresh ones, so if you haven't got puree or crushed toms, use dried toms and a bit of veg stock in the same pan as the quorn. This is the sauce for the pasta. You can add a can of broth and simmer it down, or keep the quorn and tomato sauce gently simmering. Then cook the pasta. You can make pasta with chickpeas, if all that sounds complicated. Cook the pasta. Heat a drained can of chickpeas. Add rosemary, oregano, marjoram and lemon juice, olive oil, pine nuts and salt and pepper to a pan, and heat through. The chickpea mixture is a quite traditional pasta dish. Most pasta dishes don't have a really thick sauce. When you pour the chickpeas on the pasta, add lemon wedges, and some fresh chopped parsley.

Answer 3

Wow, that is a tough one. If I was going to have a vegetarian Thanksgiving I would just make a really awesome salad as the center piece flanked by baskets of fresh, hot, homemade breads. On the side, add to this presentation on the table a cornucopia of steamed seasonal squashes and an assortment of nuts. Offering breaded, baked or fried zucchini and eggplant my be nice as an additional substitute to the traditional baked turkey or ham. Hope you have a good Thanksgiving

Answer 4

I usually make seiten (with vital wheat gluten from a box, not the homemade from scratch with whole wheat flour) and roll it up with a cranberry/orange with walnut stuffing.
But, tonight at the vegan restaurant I had a Leek Tart. Kind of like a fancy quiche without the eggs, and the crust was a crumb crust with hazelnuts. It had a sweet red pepper sauce swirled over the top. I think I will do that this year. Now to search for a recipe!

Answer 5

¿ How about this ?


Thanksgiving "Meat" Loaf

substitute for 2 eggs (mix 1 tablespoon arrowroot powder, 1 tablespoon corn starch, and 4 tablespoons water)

1 tablespoon soy sauce

1 box medium firm silken tofu (350 g)

3/4 cup chopped walnuts

1 packet vegan dried onion soup mix (1.5 oz)

1 teaspoon oil

1 1/2 cups chopped onion

2/4 cup chopped celery

2 cups chopped mushrooms (use portobello mushrooms for a heartier taste)

1 1/2 teaspoon each of oregano and basil

1/2 teaspoon sage

1 1/2 cups bread crumbs


Directions:

Mix egg substitute, soy sauce, tofu & onion soup mix together in blender. Add walnuts & blend until smooth.

Saute vegetables until onions are transparent (add other diced veggies if you wish - ie peppers, carrotsetc). Add herbs/spices while vegetables are frying.

Mix blender ingredients, cooked vegetables and bread crumbs together in a large bowl.

Press into a greased loaf pan.

Bake at 350 degress F. for 1 hour and 15 minutes. Let cool slightly. Turn loaf out and slice.

Variations: To make it stick together better, try lowering the bread crumbs to 3/4 cup and adding one of the following: 1 extra box of tofu, 1 cup of instant mashed potato flakes, 1 - 1 1/2 cup of cooked brown rice or 1 cup burger-style crumbles.

Answer 6

What about a good thick vegetarian soup or stew -- lots of beans and cut up vegetables? Another favorite of mine for fall is a thick orange soup made of carrots and butternut squash, maybe with some curry powder. You could put in some beans or tofu and blend it to get a smooth consistency.

Answer 7

ovo lacto? try a spanish tortilla or italian frittata -- there are lots to chose from. your best bet is to make it more of a free for all with appetizers and not try to make main dishes though. most societies that are vegetarian do this -- serve a bit of this and a bit of that with some bread. nobody will miss the turkey.

Answer 8

Spaghetti, with a vegetarian sauce/maybe with canned mushrooms added in.

Spinach a side dish.

Answer 9

Vegetarian lasagna

Answer 10

Stuffed acorn squash is perfect for Thanksgiving. There are many variations online.