•     0

    Your cart is currently empty.

Thanksgiving Recipes for Vegetarians

Posted on 19 November 2015

            A Thanksgiving feast is known to revolve around a turkey, which is unfortunate for those of us that are vegetarians. But why should that stop you from celebrating, right? There are many vegetarian alternatives that you can indulge in. Here are some recipes you can try when celebrating your Thanksgiving day.


Thai Curry Squash Soup: You can make a tasty butternut squash soup without using meat stock. You will need:

            5 cups water

            4 tablespoons unsalted butter

            3 pounds of buttercup squash (peeled, seeded and cut into 2 inch pieces)

            2 tablespoons of Thai red or green (spicier) curry paste

            2 tablespoons of sugar

            2 lime leaves

            2 tablespoons of fresh lime juice

            2 scallions, sliced thinly

            Two cans (13.5 ounce) of unsweetened coconut milk

            1 stalk of fresh lemongrass, smashed (or use 1-2 tablespoons of lemongrass paste)

            1 onion sliced thinly

            1/4 cup vegetable oil

            1/4 cup sliced fresh ginger

            1 cup of thinly slivered slivered fresh ginger

            pinch of salt


  1. Melt butter in a large pot over medium heat. Add onions and 1/4 cup sliced ginger and stir. Cook until the onion has softened. Approximately 5-6 minutes. Add the curry paste and continue to stir for about 2 minutes. Then, add the squash and water and bring everything to a boil. Cover the pot partially and allow mixture to simmer on low heat for 20-25 minutes.
  2. Add the coconut milk, lime leaves, and lemon grass to the soup mixture. Cover the pot partially and allow to simmer for another 30 minutes. Then take the lime leaves and lemongrass (if you used leaves instead of paste) out and throw it away.
  3. Using a blender, puree the soup in smaller portions. Try not to blend it all at once as it is too much for your blender. Then add pureed soup into another pot.
  4. Stir in the sugar and lime juice and add a pinch of salt to taste. Keep the soup on low heat.
  5. In a skillet, heat the oil until it moves across the pan easily. Add the slivered 1 cup of ginger and cook/stir on medium heat for about 5 minutes or until golden brown. Then transfer the ginger over to paper towels to drain.
  6. When ready, serve in bowls and add the fried ginger and scallions as garnish.


Cheesy Mushrooms and Pasta Casserole: This makes the perfect meatless entree! You’ll need:

            6 tablespoons unsalted butter

            4 tablespoons all purpose flour

            4 - 4 1/2 cups of fontina cheese

            3 cups milk

            2 tablespoons heavy cream

            1 pound penne

            1/2 cup of porcini mushrooms (dried)

            1/2 pound white mushrooms, sliced

            1/2 pound shiitake or portobello mushrooms sliced

            1/2 cup grated parmesan cheese

            pinch of salt and ground pepper


  1. In a bowl, cover the dried porcini mushrooms with 1 cup of boiling water. Let it sit for about 20 minutes until the mushrooms are soft. Drain the mushrooms and keep 3/4 cup of the porcini soaked water. Chop the mushrooms.
  2. Preheat the oven to 375F. In a pot of boiling salt water, cook the pasta for about 10 minutes until tender and then, drain.
  3. In the meantime, melt 4 tablespoons of butter in a pan. Add the flour and cook over medium heat. Stir for one minute until smooth. Add the porcini soaked water and milk. Bring the mixture to a simmer and cook on low to medium heat for about 5 minutes until it becomes thick. Then mix in the cream and chopped porcini mushrooms and pour everything into a bowl.
  4. Melt the remaining 2 tablespoons of butter in a pan. Add the white and portobello mushrooms and pinch of salt and pepper into pan while cooking over medium to high heat for about 5 minutes until browned. Add the mushrooms to the porcini sauce and stir in the pasta and fontina cheese. Place the pasta into a baking dish.
  5. Sprinkle parmesan cheese and bake for 35 minutes until golden. Let it cool for about 5 minutes before serving.


Vegetarian Gravy: If you’re a lover of sauces, theres no way you can go without gravy over Thanksgiving. Heres a vegetarian version thats easy to whip up. You’ll need:

            3 tablespoons flour

            3 tablespoons butter or margarine

            2 tablespoons of chopped onions

            2 garlic cloves, minced

            2 tablespoons of soy sauce

            1 cup water

            Pinch of salt and pepper

  1. Melt the butter/margarine in a pot over medium to high heat and sauté the onions and garlic.
  2. Turn the heat down to medium after the onions and garlic have become golden brown.
  3. Slowly add flour while stirring. Do not stop stirring in order to avoid lumpiness.
  4. Continue to stir as you add soy sauce and water.
  5. Add salt and pepper to taste.
  6. Once the gravy is thick, turn off the stove and serve!



Erika Alexandra


More Posts


Leave a comment

All blog comments are checked prior to publishing

Search The Sweat Store