vegetarian thanksgiving ideas?

Question

any? [food ideas..duh.]

Answer 1

Save a Turkey!

Stuff a Pumpkin - http://blog.360.yahoo.com/blog-IYIp5vk7dKilI9wI1w_jA7SeWdQ-?cq=1&p=1086

Answer 2

If you happen to live in an area where there is a WHOLE FOODS market they are great, If not look into your local natural food markets etc.. they should have something. Last year I puchased a whole Vegetarian Thanksgiving meal from them all I had to do was warm it up and it was YUMMY! Even my non vegetarian guests enjoyed it. Good food at a good price already prepared! I belive you have to go in or call in advance to place an order.

Answer 3

I'm vegan and we eat what we call roast beast (we're all vegan at my thanksgiving actually.) You take a cookie sheet and you cover it with tin foil. put down two pounds of seitan. Coat or dip each piece in gravy. Then mound on some stuffing, then cover that in gravy also. Last, use some pepperidge farm puff pastry. Roll it out thin and cover the whole thing. It will take two sheets and you'll have to overlap them. Bake the whole thing at 350 farenheit until it's warm. I think it was 45 mins, but I can't remember. Then you are good to go. It's delicious.

Answer 4

try a broccoli cheese cassorole. Take 2-3 packages of fresh broccoli and chop it and steam or boil it. then put it in a cassorole dish and lay thin to medium slices of velveeta cheese over the broccoli, then prepare 2-3 boxes of stovetop or generic cornbread stuffing and spread that over the broccoli and cheese, stick it in the oven at 350 for about 45 minutes or till the stovetop looks browned.

Answer 5

Here's a couple of my favorites :)

Stuffed Sweet Potatoes

12 large sweet potatoes
3/4 cup (11/2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar
3/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup toasted pecan pieces
1 cup miniature marshmallows
Preheat the oven to 400 degrees F.
Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 45 minutes, or until a knife inserted in the center goes in easily.

In a large bowl, mix the butter, brown sugar, and flour together until it's crumbly-looking. Add the cinnamon, salt, pecans, and marshmallows; fold the streusel topping together to combine.

Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 20 minutes, or until the topping is bubbly and brown.

Fresh Cranberry Relish

2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced
Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.

Mashed Root Veggies

3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely
chopped
4 garlic cloves
1 teaspoon salt
2 cups heavy cream
1/2 cup (1 stick) unsalted butter
1 handful fresh thyme sprigs
1 handful fresh rosemary sprigs
2 bay leaves
Kosher salt and freshly ground black pepper
1 bunch fresh chives, chopped
Extra-virgin olive oil
Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream – do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.

Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

Fancy Green Beans

2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon butter
1 tablespoon fresh lemon juice
1 1/2 pounds fresh green beans
2 slices bacon
1/2 cup red bell pepper strips
1/2 cup thin onion wedges
1/2 cup whole cashews
In a small bowl, stir together the teriyaki sauce, honey, and butter.
Fill a bowl with cold water and ice cubes.
Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Answer 6

Yams, cranberry sauce, mashed potatoes, stuffing, pumpkin or apple pie, pretty much anything but the turkey. But to replace the turkey, visit the library for some good cookbooks.

Answer 7

Stuffed Acorn Squash
Homemade baked Mac and Cheese
Green beans w/ almonds

Answer 8

tofurkey
mashed veggies
fresh cranberry sauce
stuffed peppers
mexican corn relish
roasted butternut squash
bread bowls w/ chili
fried corn
grilled mushroom caps
baked fish
dressing

Answer 9

How's this sound? - Mashed potatoes, cranberry sauce, fruit salad, homemade rolls, asparagus (or other vegetable, like spinach or creamed corn), StoveTop Stuffing, pumpkin pie and if you want more - Tofurkey!

Answer 10

There's a great Holiday Menu at

http://www.Veganize.com

With many courses, great recipes, and ideas!