Vegitarians only!?

Question

if your vegitarian what do you eat on thanksgiving?

Answer 1

well, I don't because I don't celebrate but if I did I would eat salad, sweet potato, beans, and corn. No turkey!

Answer 2

I can't believe everyone is having such problems with this! I am having a huge vegetarian thanksgiving (10-15 people) and I am not serving any weird fake meat products of any non-traditional foods (like guacamole. I love it, but for thanksgiving? no way.)
Here I a short list of what's on the menu:
Mashed Potatoes
Corn Bread Dressing
Broccoli Casserole
Green Beans
Sweet Potatoes
Corn Pudding
Mac N Cheese
Rolls
Cranberry Sauce
Gravy
Pumpkin Pie

We got a fake turkey thing last year, but it was... gross. So we're just going to skip it. And what's up with all these people who are eating salad for thanksgiving? I've been a vegetarian for like 5 years and I eat salad maybe once a month. There is a lot more in the world than lettuce.

Answer 3

Since Turkey is not the only food available, it's quite easy. Just eating all the side dishes is enough for most people but some of the things I have made in the past include:

Homemade baked 3 cheese Mac and cheese
Stuffed acorn squash
Green beans with almonds
Mashed potatoes with vegetarian gravy
Carrots Marsala
Apple stuffing
Sweet potatoes
Nut loaf

Answer 4

We make like 2 nice salads, some spring rolls and put out cheese, hummus, crackers and olives to start.

For the main course, I make an eggplant mousakka and substitute soy granules for the meat. Last year I made a veggie lasagna with white sauce (alfredo) instead of red sauce and loaded it up with mushroom, spinach, broccoli and carrots.

I also make a bunch of side dishes ... green beans, mashed potatoes, etc.

And if you're a veg that eats eggs, you can finish it all of with any store bought pie.

Answer 5

Guacamole

Ingredients:

2 fresh avocadoes, sliced in half and pitted
1/4 cup finely diced onion
1/4 cup lemon juice
1/4 cup hot or medium salsa, fresh or from a jar

Method:

Scrape the meat from the avocadoes into a small bowl. Add the other ingredients, and mash and stir.

Serve as a dip for tortilla chips, potato chips, or fresh vegetables, or as a spread in sandwiches.

Notes:
Makes about 2 cups of dip.
Use within one day of preparing.



Thanksgiving Loaf

Ingredients (use vegan versions):

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 (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)

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.

This has become a standard dish at my parents house when all sorts of eating habits must be catered to. Even the most obstinate meat eaters love it. It is also excellent the next day cold on a sandwich with a bit of mustard.

Vegan (Strict Vegetarian) Pumpkin Pie

Ingredients:

1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight (read this first)
dash salt
4 teaspoons blended "pumpkin pie spice" OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.

Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).

Serve warm or chilled, plain or topped with whipped cream or ice cream.

Answer 6

Lol I don't even celebrate Thanksgiving! ( I'm Russian =D) But I'm sure you could have a tofurkey & everything else that people eat at Thanksgiving time - the meat! =D

Answer 7

I don't expect anyone to cook something special for me if I'm invited to someone's dinner. I just eat whatever they made that is vegetarian. Even if that be only corn, salad, and a roll, I'm happy to be with friends having a good time.

Answer 8

I'm going to eating all the sides. My parents have finally excepted my vegetarian ways and I accept their meat eating ways. They still have turkey but my husband and I enjoy all the delicious side dishes. Stove-top stuffing, green bean casserole, cream corn, etc.

Answer 9

My mom normally fixes a corn bread dressing with mushrooms and cream of mushroom soup, which is delicious. Last year, she also served a vegetarian field roast, which is available in natural foods stores and is made with wheat gluten.

Answer 10

The same as I eat for other meals, wonderful vegetables and salads