How to Have a Non-Boring Vegan and Vegetarian Thanksgiving, With No Tofurky in Sight
(Photo: iStock)
I love everything about Thanksgiving – the parades on TV, the smells from the kitchen, the family that visits and overstays their welcome…ok, maybe I don’t love everything. But it is the time of year when gratitude calls shotgun for the front seat and bitterness sits in the back with the dog.
Then, my cousin told me his financé is a *gasp* Vegan, and my Aunt informed me she is now on a gluten-free diet and my bestie is bringing the vegetarian boyfriend – how do you cook a (non) Turkey Day without the actual turkey and still satisfy the old fashioned meat eaters? I went foraging through the vast Interwebs so you don’t have to, and I asked some of my gourmet-food eating family members for their most favorite vegan and vegetarian Thanksgiving recipes. I thought I’d share what my ALL VEGGIE ALL THE TIME THANKSGIVING menu will be this year!
Have your friends bring the pie – you’ve worked hard enough! Oh, and don’t forget to add the vino! A nice Beaujolais or Pinot Noir pairs well with all these delicious vegetarian Thanksgiving dishes. I so want to say “gobble, gobble” here, but instead I’ll say “mmff, mmff,” because that’s the sound I imagine Tofu making… sorry. Enjoy!
APPETIZERS
GOAT CHEESE EDAMAME DIP WITH PEPITAS
Recipe from epicurious.com
Recipe from epicurious.com
(Photo: Epicurious)
INGREDIENTS:
§ 1 1/2 pounds shelled edamame
§ 1 cup sour cream
§ 5 ounces fresh goat cheese, crumbled
§ 3 chipotles in adobo, chopped, plus 2 tablespoons of adobo sauce from the can
§ 1/4 cup fresh lemon juice
§ 1 small garlic clove, chopped
§ 2 teaspoons kosher salt
§ 1 tablespoon chopped oregano
PEPITAS
§ 1/2 cup raw pumpkin seeds
§ 1 teaspoon extra-virgin olive oil
§ 1/2 teaspoon salt
§ 1/4 teaspoon ground coriander
§ 1/4 teaspoon crushed red pepper
§ 1 teaspoon finely grated lemon zest
INSTRUCTIONS:
1. In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes. Drain well and transfer to a food processor. Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl. Stir in the oregano and transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper. Bake for 7 minutes, until the seeds begin to brown. Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
3. Serve the dip at room temperature, topped with the spiced pepitas.
SPELT FOCACCIA WITH KALE, SQUASH & PECORINO (*Gluten free/remove Pecorino to make Vegan*)
Recipe from Paul Kahan
Recipe from Paul Kahan
(Photo: Food and Wine)
INGREDIENTS:
§ Two cups of Spelt Flour
§ One envelope dry active yeast
§ 1 cup warm water
§ 1 tablespoon honey
§ 2 tablespoons extra-virgin olive oil
§ Kosher salt
§ 1 teaspoon chopped rosemary
§ Sea salt, for sprinkling
§ 2 cups finely shredded stemmed kale, preferably Lacinato
§ 1 tablespoon fresh lemon juice
§ Pinch of crushed red pepper
§ 1 small Delicata squash (about 8 ounces)—halved lengthwise, seeded and sliced crosswise 1/2 inch thick
§ 1 garlic clove, thinly sliced
§ 1 ounce shaved fresh pecorino cheese (about 1/2 cup)
INSTRUCTIONS:
1. In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the olive oil and 3/4 teaspoon of kosher salt and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled in bulk, about 1 hour.
2. Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the baking sheet and press it into a 12-by-8-inch oval. Brush with 1 teaspoon of the olive oil. Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375°. Bake the focaccia for about 30 minutes, until lightly browned all over.
3. Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.
4. In a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the squash, season with kosher salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the garlic and cook over moderately low heat until the squash is tender, 5 minutes.
5. Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the vegetables. Scatter the pecorino on top, cut into wedges and serve.
SPINACH STUFFED MUSHROOMS (*Vegan)
Recipe from allrecipes.com
Recipe from allrecipes.com
(Photo: Allrecipes)
INGREDIENTS:
§ 16 oz whole crimini or white button mushrooms,
§ 1 t olive oil
§ 1 garlic clove, minced
§ ¼ c yellow onion, diced
§ ¼ c dry white wine
§ 2 T soy sauce
§ 3 c baby spinach
§ 2 T non-dairy cream cheese (I use Tofutti brand)
§ 1 T nutritional yeast
§ ⅛ t cayenne
§ ¼ c red bell pepper, finely minced
§ optional garnish: chopped parsley
INSTRUCTIONS:
1. Preheat oven to 375.
2. Remove stems from mushrooms. Leave caps intact and chop stems.
3. Heat olive oil in a saute pan over medium heat. Add onion, garlic and mushroom stems and stir to combine. Stir in white wine and soy sauce, continuing to cook until vegetables become tender, about 3 minutes. Stir in baby spinach and cook until fully wilted.
4. Transfer vegetable mixture to a food processor. Add cream cheese, nutritional yeast and cayenne and blend to combine. Transfer to a bowl and stir in diced red pepper.
5. Set mushroom caps top side down (hole side up!) in a baking dish. Add a spoonful of the filling to each cap, mounding filling slightly over the top. Bake 30 minutes.
6. Remove from the oven and serve hot. Garnish with fresh parsley, if you like.
ROASTED SQUASH WITH MINT AND TOASTED PUMPKIN SEEDS (*Vegan)
Recipe from Bon Appetit Magazine
Recipe from Bon Appetit Magazine
(Photo: Bon Appetite Magazine)
INGREDIENTS:
§ 2 medium acorn or butternut squash or small sugar pumpkins (about 3 lb. total)
§ 4 tablespoons olive oil, divided
§ Kosher salt and freshly ground black pepper
§ ¼ cup shelled pumpkin seeds (pepitas)
§ 1 tablespoon aged balsamic vinegar
§ ¼ cup fresh mint leaves, torn
INSTRUCTIONS:
1. Preheat oven to 425°. Cut squash into 1½”-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 Tbsp. oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
2. Heat remaining 1 Tbsp. oil in a small skillet over medium-high heat. Add pumpkin seeds to cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4–5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD Squash and toasted pumpkin seeds can be made 4 3) hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
3. Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
WILD RICE AND CRANBERRY DRESSINGS (*Vegan)
Recipe from my Mom
Recipe from my Mom
(Photo: Food Network)
INGREDIENTS:
§ 2 c. wild rice blend
§ ¾ c. dried cranberries
§ 2 tbsp. olive oil
§ 2 large onions
§ kosher salt
§ Pepper
§ 2 clove garlic
§ ¾ c. chopped fresh flat-leaf parsley
§ ¼ c. roughly chopped fresh dill
§ 4 scallions
INSTRUCTIONS:
1. Cook the rice blend according to package directions. Fold in the cranberries, cover, and let stand for 10 minutes.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions, season with 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, for 6 minutes. using a wooden spoon, gently stir just until incorporated (the mixture will look shaggy). Transfer to a lightly floured work surface and knead until smooth, 5 to 6 minutes.
3. Uncover and cook, stirring occasionally, until the onions are very tender and beginning to turn golden brown, 4 to 5 minutes more. Add the garlic and cook, stirring, for 2 minutes; stir in the parsley.
4. Add the onion mixture, scallions, and dill to the rice and toss to combine.
ROASTED BRUSSEL SPROUTS WITH CRANBERRIES AND DIJON VINAIGRETTE (*Vegan)
Recipe from my Aunt
Recipe from my Aunt
(Photo: Yummly)
INGREDIENTS:
§ 1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
§ 2 tablespoons extra virgin olive oil + 1 teaspoon
§ 1/2 teaspoon kosher sea salt
§ freshly ground black pepper
§ 1/4 cup dried cranberries
Dijon Vinaigrette:
§ 2 teaspoons Dijon mustard
§ 1 tablespoon rice wine vinegar
§ 2 tablespoons extra virgin olive oil
§ two pinches of salt
§ freshly ground black pepper
DIRECTIONS:
1. Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
2. Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet (tip: flip the Brussels sprouts so they are cut side down, they will caramelize much more evenly this way).
3. Roast the vegetables at 450 degrees for 20 to 30 minutes, tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Place the baking pan on a rack, toss the vegetables with the remaining teaspoon of olive oil, and allow them to cool slightly while you prepare the Dijon vinaigrette.
4. In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
5. Gently place the roasted vegetables in large bowl. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.
MAIN COURSES
VEGETARIAN (NON VEGAN) BUTTERNUT SQUASH LASAGNE WITH GOAT CHEESE, SAGE, & BREADCRUMBS
Recipe from Fine Cooking, issue 114
Recipe from Fine Cooking, issue 114
INGREDIENTS:
§ 1 large butternut squash (about 3 lb.), halved lengthwise and seeded
§ 2 medium cloves garlic, unpeeled
§ 2 sprigs fresh thyme plus 2 tsp. chopped leaves
§ 2 tsp. extra-virgin olive oil
§ Kosher salt
§ Freshly ground black pepper
§ 5 Tbs. unsalted butter
§ 2 sprigs fresh sage plus 1 tsp. chopped leaves
§ 1-1/8 oz. (1/4 cup) all-purpose flour
§ 3 cups whole milk
§ 1-1/4 cups crumbled fresh goat cheese (4 oz.)
§ 1 cup finely grated Pecorino Romano (2 oz.)
§ 1/4 tsp. freshly grated nutmeg
§ 1/4 cup coarse dry breadcrumbs or panko
DIRECTIONS:
Roast the squash and garlic
1. Position a rack in the center of the oven and heat the oven to 425°F.
2. Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely.
3. Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.
4. Reduce the oven temperature to 350°F.
5. Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.
6. Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.
Make a goat cheese and sage sauce
Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.
Season the breadcrumbs
Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.
Assemble and bake the lasagne
Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.
WINTER VEGETABLE SHEPHERD’S PIE
Recipe from Food & Wine Magazine
Recipe from Food & Wine Magazine
INGREDIENTS:
§ 2 pounds baking potatoes (about 4), peeled and cut into large pieces
§ 1 1/2 teaspoons salt
§ 3/4 teaspoon fresh-ground black pepper
§ 1 cup heavy cream
§ 6 tablespoons butter
§ 2 large onions, sliced
§ 1 clove garlic, minced
§ 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root
§ 2 carrots, sliced
§ 1/4 teaspoon dried thyme
§ 3 cups canned low-sodium chicken broth or vegetable stock
INSTRUCTIONS:
1. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside.
2. Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well.
3. Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer.
4. Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
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