Thanksgiving is a wonderful time for friends, food, family, food, storewide sales, and food.
Hhmm… Have I forgotten to mention food? It’s what makes the holiday; Thanksgiving revolves around the delicious meal that you will share with the people that you love, but what happens when the people that you love can’t eat turkey?
Thanksgiving can be difficult when the holiday revolves around meat; luckily, in the day and age that we live in, vegetarianism is often accounted for.

Here are some delicious alternative recipes for your vegetarian that aren’t pumpkin pie, rolls, or Tofurkey, which doesn’t even sound nice.

 

1.       Portobello Mushrooms Stuffed with Eggplant and Gorgonzola
For this recipe, you’ll need:

·       6 6-inch diameter Portobello mushrooms

·       ¼ cup olive oil

·       4 Japanese eggplants

·       6 tablespoons of tomatoes, oil-packed

·       2 cloves of garlic

·       ¼ cup of dry red wine

·       6 ounces Gorgonzola cheese

·       2 tablespoons of fresh basil

·       ¼ cup fresh Parmesan

This recipe makes 6 servings.

2.      

Warm Autumn Tart
To make the Tart Crust:

·       1 ¼ cup of chickpea flour

·       2/3 cup of almond flour

·       4 tablespoons of potato, tapioca, or corn starch

·       2 tablespoons of fresh thyme

·       1 tablespoon of sea salt

·       1 tablespoon of black pepper

·       6 tablespoons of coconut oil

·       6 tablespoons of ice cold water

To make the Autumn filling:

·       Coconut oil or olive oil for frying

·       2 small red onion

·       2 fresh sprigs of rosemary

·       1 leek (use the green leaves as well!)

·       500 grams of fresh baby carrots

·       1 thinly sliced small sweet potato

·       1 small Romanesco

·       6 brown mushrooms

·       3 small kale leaves

·       1/2 tablespoons of lemon juice

This recipe makes 1 serving.

3.      

Vegetable Stew
For this recipe, you’ll need:

·       2 tablespoons of olive oil

·       1 medium onion

·       1 medium carrot

·       1 medium stalk celery

·       1 medium red onion, chopped medium

·       9 medium Portobello mushrooms (about 1 and ¼ pounds)

·       10 ounces of white mushrooms

·       2 medium garlic cloves

·       1 teaspoon fresh rosemary

·       ½ teaspoon dried thyme

·       ½ cup white wine

·       2 and ½ cups of vegetable stock

·       1 and ½ teaspoons of salt

·       1 cup of canned diced tomatoes

·       1 bay leaf

·       4 large carrots

·       4 medium red potatoes

·       1 tablespoon of cornstarch

·       1 tablespoon of cold water

·       1 cup of frozen peas, thawed

·       ¼ cup of minced fresh parsley leaves

·       1 tablespoon of balsamic vinegar

This recipe makes 6 servings.

4.      

Vegan Thanksgiving Wraps

For this recipe, you’ll need:

Sweet Potatoes

·       2 large sweet potatoes

·       1 tablespoon of grape seed oil

·       1 teaspoon of fresh thyme

·       ¼ teaspoon of ground cinnamon

·       ½ teaspoon of sea salt

Chickpeas

·       1 15-ounce can of chickpeas

·       1 tablespoon of grape seed oil

·       1 teaspoon of fresh or dried thyme

·       A pinch of ground cinnamon

·       1 teaspoon of ground cumin

·       ½ teaspoon of smoked paprika

·       Scant ½ teaspoon of sea salt

·       4 garlic herb flatbreads

·       Garlic dill hummus sauce

·       Toasted sunflower or pumpkin seeds

·       Dried cranberries

·       Fresh arugula or parsley

This recipe makes 4 servings.

5.      

Mushroom Pot Pie

For this recipe, you’ll need:

·       4 ounces of unsalted butter

·       12 ounces of mushrooms

·       2 cups of yellow onion

·       ¾ cup of celery

·       1 cup of carrots

·       2 cloves of garlic

·       ½ cup of all-purpose flour

·       1 tablespoon of brandy

·       2 ½ cups of vegetable stock

·       ¼ teaspoon of sweet paprika

·       ¼ cup of heavy cream

·       Leaves from 3 sprigs of thyme

·       ¼ cup flat leaf parsley

·       1 ½ teaspoons of kosher salt

·       ½ teaspoon ground black pepper

·       1 sheet puff pastry

·       1 egg, lightly beaten

This recipe makes 4 servings.

6.      

Vegan Shepherd Pie
Filling:

·       1 medium onion

·       2 cloves of garlic

·       1 ½ cups of uncooked brown or green lentils

·       4 cups of vegetable stock

·       2 teaspoons of fresh thyme or 1 teaspoon of dried thyme

·       1 10 ounce bag of frozen mixed veggies

Mashed Potatoes:

·       3 pounds of Yukon gold potatoes

·       3-4 tablespoons of vegan butter

·       Salt and pepper to taste

This recipe makes 6 servings.

7.      

Quinoa, Mushroom and Zucchini Veggie Burgers

For this recipe, you’ll need:

·       16 ounces of mushrooms

·       1 zucchini

·       1 tablespoon of olive oil

·       2 cups of cooked quinoa

·       Plenty of salt and pepper

·       ½ teaspoon of crushed red pepper

·       2 cloves of garlic

·       1 bunch of green onions

·       2 eggs

·       1 cup of whole wheat bread crumbs

This recipe makes 6 servings.

8.      

Pumpkin Soup
For the soup:

·       2 ¼ cups of pumpkin puree

·       2 shallots

·       3 cloves of garlic

·       2 cups of vegetable broth

·       1 cup of light coconut milk

·       2 tablespoons of maple syrup or agave nectar

·       ¼ teaspoon sea salt

·       ¼ teaspoon of black pepper

·       ¼ teaspoon of cinnamon

·       ¼ teaspoon of nutmeg

For the Garlic Kale Sesame Topping

·       1 cup of chopped kale

·       1 large of garlic clove

·       2 tablespoons of raw sesame seeds

·       1 tablespoon of olive oil

·       A pinch of salt

This recipe makes 3-4 servings.

9.      

Creamy Spinach Salad with Potatoes, Avocado and Maple Tempeh
For this recipe, you’ll need:

·       Organic baby or regular spinach, washed well

·       Smoky maple tempeh

·       One avocado

·       Roast potatoes

                                                               i.      Potatoes

                                                             ii.      Olive oil

                                                           iii.      Pink salt

·       For the dressing: mix 1-2 tablespoons of soy-free vegan mayonnaise with 1-2 tablespoons of apple cider vinegar and ½ tablespoon maple syrup

This recipe makes 1 serving.

10.  

4-ingredient Vegan Eggplant Balls
For this recipe, you’ll need:

·       1 medium eggplant

·       1 garlic clove

·       1 shallot

·       3/8 (1/4 + 1/8) teaspoon of salt

·       Freshly ground black pepper

·       1-1 ½ tablespoons of extra virgin olive oil

·       ¾ cup of whole wheat breadcrumbs

·       ½ teaspoon of dried oregano

·       ¼ teaspoon of dried or fresh parsley

This recipe makes 4 servings.

 

I hope that these recipes appeal to your stomach!