Thanksgiving is on its way and it certainly is a holiday that leaves many vegetarians unthankful for the fact that they don’t eat meat.
Some relatives will try to understand and accommodate with a ‘special’ plate, but there’s still a good chance you’ll end up with a dish full of broths and hidden pieces of turkey (or at least its fat).
But, if you’re prepared for the holiday, your Thanksgiving feast can be just as grand as the carnivores’ ¬— you’ll just have to make a few tweaks.
Many of the traditional Thanksgiving plates are naturally vegetarian. Mashed potatoes, cranberry sauce, bread or rolls and green bean casserole are an example of tasty veg sides.
I recommend first trying to utilize those customary plates before breaking off into separate meals.
A favorite of vegetarians and meat-eaters alike is the Thanksgiving sandwich. Just throw together whatever bread is being served, cranberry sauce, stuffing (from that batch that was not cooked in the turkey), mayonnaise, lettuce from the salad and of course a turkey alternative. Then, voila! You’re ready to chow with the best of them.
The Thanksgiving sandwich is a no-fuss alternative to eating real turkey that also allows you to enjoy the delicious holiday staples!
If you’re looking for a more original dish, Baked Pumpkin Stew may be a possibility. Chock-full of hearty vegetables this stew looks festive and fun when served in a hollowed-out pumpkin.
The ingredients needed are 1 medium sugar pumpkin, 1 cup of barley, 2 1/2 cups of water, 3 tbs. of olive oil, 1 chopped onion, 6 thinly sliced shiitake mushrooms, 1 chopped parsnip, 2 chopped carrots, 1 can of chickpeas, 1/2 tsp. of salt, 1/2 tsp. of pepper and 1 tsp. of oregano.
To begin, hollow out your pumpkin and grease the inside of it. After the pumpkin is thoroughly greased, place it open-top down and bake at 350 degrees for approximately 40 minutes. You want the pumpkin to be tender but not mushy, so check on it regularly.
While the pumpkin is cooking bring the barley and water to a boil. After the mixture begins to boil, lower the heat and simmer until all the water is gone. This should take about 25 minutes.
Next, heat the olive oil in a frying pan. Once the oil is hot, add the chopped onion and sliced mushrooms. You only need to cook these a few minutes before adding the parsnip and carrots.
Once the vegetables are cooked to your liking, add the entire can of chickpeas (liquid included), salt, pepper, oregano and cooked barley.
When serving, place the stew inside the pumpkin. The pumpkin will look nice on your table but also adds a nice flavor to the dish!
Thanksgiving is all about celebrating friends and family, and no one should have to worry about what they’re eating, simply whom they’re eating with!
Hopefully these ideas can help fellow vegetarians out there when celebrating a day revolving around turkey.