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9 Home Vegetarian Recipes for Thanksgiving - Quick and Easy

Vegetarians in a family Thanksgiving dinner is accustomed to the smell of rotten, irritated sighs, and the classic, "I think these mashed potatoes are meat free ... oh wait, made with chicken stock."

On a day that emphasizes indulgence to the point of a bellyache, those who choose to avoid meat are often strange.

But instead of complaining, they slapped a smile on their faces and filled out the less satisfying packets of green beans, the role of dinner, and pumpkin cake.

Not so this year. Here are our 9 favorite vegetarian main dishes that are far from boring, bland, or dreaded Tofurkey.

Autumn Glow Salad



Photo: Greg DuPree | cookinglight.com

This plant-powered salad produces more than 50% of your daily fiber and one-third of your daily potassium.

Butternut squash is an excellent source of healthy vitamin E eyes and is a good source of boosting vitamin C and potassium resistance to blood pressure.

Lentils are one of the simplest and most nutritious kitchen items you can find.

These protein peas are amazing with butternut squash and peppery arugula flasks to produce plant-powered salads that produce more than 50% of your daily fiber and one-third of your daily potassium.

Butternut squash is a very healthy source of vitamin A, and a good source for boosting vitamin C immunity and blood pressure that supports potassium.

Active Time

  • 10 Mins

Total Time

  • 40 Mins

Yield

  • Serves 1 (serving size: about 3 cups)

Ingredients

  • 1 (2-lb.) butternut squash, peeled and cut into 1/2-in. cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dried green lentils
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red wine vinegar
  • 2 cups arugula
  • 1 tablespoon crumbled feta cheese
  • 2 tablespoons All-Purpose Tahini Dressing

How to make Autumn Glow Salad

Step 1

  • Preheat oven to 400 ° F.

Step 2

  • Place squash, oil, 1/4 teaspoon salt, and pepper in a bowl; toss to merge.
  • Apply the mixture into a single layer on a foil-covered bread roll.
  • Bake at 400 ° F for 28 to 30 minutes, rocking once half way.

Step 3

  • While baking the pumpkin, place the lentils in a medium pot.
  • Cover water up to 3 inches above the lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until the lentils are tender.
  • Drain. Stir in the remaining 1/4 teaspoon salt, cumin, and red wine vinegar. Let stand 10 minutes.

Vegetable “Meat” Loaf



Photo: Caitlin Bensel | cookinglight.com

This umami-rich recipe gained top honors from our Test Kitchen in March 2012 and continues to get raves from vegetarian and meat lovers.

Be sure to pack the mushroom mixture quickly into the pan so that the slices are still formed after baking.

This energized and rich umami recipe earns top honors from Test Kitchen and continues to receive raves from readers.

It's a meat-loving and vegetarian delight, making it a win for families with different preferences.

Extra early preparation is feasible for the end result; You want to cook as much fluid from vegetables before baking so that the bread will hold its shape and have a concentrated flavor.

Be sure to use the cremini mushrooms (or baby Bella); White button mushrooms are too light.

Hands-on Time

  • 1 Hour

Total Time

  • 1 Hour 47 Mins

Yield

  • Serves 6 (serving size: 1 slice)

Ingredients

Meat loaf:

  • 1 large red bell pepper
  • 1 large green bell pepper
  • 2 pounds cremini mushrooms, coarsely chopped
  • 1 tablespoon olive oil
  • 1 cup 1/2-inch asparagus pieces
  • 1/2 cup chopped red onion
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup chopped walnuts, toasted
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon ketchup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces fresh Parmigiano-Reggiano cheese, grated
  • 2 large eggs, lightly beaten Cooking spray

Topping:

  • 2 tablespoons ketchup
  • 1 tablespoon vodka or vegetable broth
  • 1/4 teaspoon Dijon mustard

How to make

Step 1

  • Heat broiler until high.

Step 2

  • To prepare the meatloaf, cut the peppers in half lengthwise; cored and membranes.
  • Place pieces of pepper, side of skin on top, on a sheet of foil-covered bread; flatten by hand.
  • Broil 12 minutes or until blackened.
  • Place it in a paper bag; fold to close the meeting
  • Let stand for 10 minutes.
  • Peel and cut fine. Place the peppers in a large bowl.

Step 3

  • Reduce oven temperature to 350 °.

Step 4

  • Place about a quarter of a mushroom in a food processor; pulse 10 times or until finely chopped.
  • Transfer the chopped mushrooms to the bowl.
  • Repeat the procedure 3 times with the rest of the mushrooms.

Step 5

  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil to the pan; spin to coat
  • Add mushrooms to the pan; Saute 15 minutes or until the liquid evaporates, stirring occasionally.
  • Add mushrooms to the peppers.
  • Wipe the pot with a paper towel.
  • Add the asparagus and onion to the pan; saute 6 minutes or until soft, stirring occasionally.
  • Add the onion mixture to the mushroom mixture.

Step 6

  • Set breadcrumbs in a thin layer on a baking sheet; bake at 350 ° for 10 minutes or until golden.
  • Add the breadcrumbs and the following 8 ingredients (through the eggs) into the mushroom mixture, mix well.
  • Mix the spoon into a 9 x 5-inch bread pan coated with cooking spray; press gently to pack.
  • Bake at 350 ° for 45 minutes or until the thermometer registers 155 °.

Step 7

  • To prepare the toppings, mix 2 tablespoons of soy sauce and the remaining ingredients in a small bowl; Brush the soy mixture over the meatloaf.
  • Bake 10 minutes extra. Let stand 10 minutes; cut into 6 slices.


Fall Vegetables and Lentil Salad



Photo: Jennifer Causey | cookinglight.com

The lentil salad with butternut pumpkin, carrots and onions are coated with a lemon-scented Greek yogurt, so with every bite, you get a sweet caramel, peppery, and sharp yogurt.

We love the soft texture of French green lentils, but you can also use standard green beans.

You will not find a whole butternut squash of only 1 pound; just buy the smallest one you can find, and use that 1 pound.

Active Time

  • 30 Mins

Total Time

  • 40 Mins

Yield

  • Serves 6

Ingredients

  • 2/3 cup uncooked French green lentils
  • 2 bay leaves
  • 1 pound butternut squash, peeled
  • 1 pound large carrots
  • 1 small red onion (about 8 oz.)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon ground cumin
  • 3/8 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons kosher salt, divided
  • 2 cups plain 2% reduced-fat Greek yogurt
  • 2 teaspoons grated lemon rind
  • 1 garlic clove, grated
  • 1 tablespoon fresh lemon juice
  • 3/4 cup pomegranate arils
  • 1/2 cup roughly chopped fresh flat-leaf parsley

How to make

Step 1

  • Preheat oven to 425 ° F

Step 2

  • Place the lentils and bay leaves into a small pot; cover with water up to 2 inches above the lentil.
  • Bring to a high boil; reduce heat to moderately low, and simmer until tender, 25 to 30 minutes.

Step 3

  • Meanwhile, squash cut into half lengthwise; cored and membranes.
  • The piece of squash is cut crosswise into 1/4 inch slices; cut wide slices half lengthwise.
  • Cut carrots into 1/4 inch thick slices on the extreme diagonal to make similar-sized pieces.
  • Cut the onion into 12 thin slices.
  • Place the vegetables in a thin layer on a baking sheet lined with parchment paper.
  • Place 2 tablespoons of oil in a small bowl.
  • Beat in cumin, red pepper, cinnamon, and 3/4 teaspoon of salt; Drizzle over vegetables, then stir gently.
  • Bake the vegetables at 425 ° F until tender and slightly browned 25 to 30 minutes.

Step 4

  • Beat yogurt and 1 tbsp oil in a small bowl; shake on the skin of the lemon, garlic, and 1/4 teaspoon salt.
  • Opt-out.

Step 5

  • Drain the lentils, and place them in a large bowl.
  • Remove bay leaves.
  • Stir in lemon juice, the remaining 1 tablespoon of oil, and leave 1/2 teaspoon of salt into lentils.

Step 6

  • To serve, mix 1/3 cup yogurt mixture on each of 6 dishes; top with about 1 cup of vegetables, about 1/3 cup of lentils, 2 tablespoons of pomegranate charcoal, and 4 teaspoons parsley.

Eggplant Parmesan



Photo: Caitlin Bensel | cookinglight.com

Traditional versions of these dishes can tip scales on nearly 1,000 calories and 30g of sitting fat per serving.

This makeover cuts over two-thirds and still has plenty of marinaras, exhausting cheese, and crispy roasted eggplant.

This traditional Italian-American classic version is known to tip on scales: breaded and fried eggplant slices that are then buried in cheese and baked.

Our makeover skips fried and roasted panko-crusted eggplant until it has a crisp exterior and a very spicy interior.

The combination of skim-sized ricotta, mozzarella slices, fontina, and Parmesan allow coverage without even hiding the eggplant or adding too much fat.

Since its debut recipe, the marinara brand has grown wiser with the need for choice with less sodium.

Our preferred brand is Dell'Amore, although you can use low sodium sauce to your liking.

Total Time

  • 1 Hour 45 Mins

Yield

  • 10 servings (serving size: 1 slice)

Ingredients

Eggplant:

  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups whole-wheat panko (Japanese breadcrumbs)
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 2 (1-pound) eggplants, peeled and cut crosswise into 1/2-inch-thick slices
  • Cooking spray

Filling:

  • 1/2 cup torn fresh basil
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1 (16-ounce) container part-skim ricotta cheese
  • 1 large egg, lightly beaten

Remaining ingredients:

  • 1 (24-ounce) jar premium pasta sauce
  • 1/4 teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • 3/4 cup (3 ounces) finely grated fontina cheese

How to make

Step 1

  • Preheat oven to 375 °.

Step 2

  • To make the eggplant, mix 2 eggs and 1 tablespoon of water in a shallow dish.
  • Combine panko and 1/4 cup Parmigiano-Reggiano on a second shallow dish.
  • Dip the eggplant in the egg mixture; dredge in a panko blend, gently pressing to stick and release the excess.
  • Place the eggplant 1 inch apart on a pan that is coated with a cooking spray.
  • Bake at 375 ° for 30 minutes or until golden, turn once and turn the baking sheet after 15 minutes.

Step 3

  • To fill, mix the basil and the next 6 herbs (via eggs).

Step 4

  • To assemble, put 1/2 cup pasta sauce on the bottom of baking glass measuring 13 x 9 inches lined with cooking spray.
  • Cover half of the eggplant slices over the pasta sauce. Sprinkle the eggplant with 1/8 teaspoon salt.
  • Top with about 3/4 cup of pasta sauce; Spread half the ricotta mixture over the sauce, and top with one-third mozzarella and 1/4 cup fontina.
  • Repeat the layer once, ending with about 1 cup of pasta sauce.
  • Cover tightly with aluminum foil lined with cooking spray.
  • Bake at 375 ° for 35 minutes. Remove foil; top with the remaining one-third mozzarella and 1/4 cup fontina.
  • Bake at 375 ° for 10 minutes or until the sauce is bubbly and the cheese melts; cold 10 minutes

Pappardelle with Mushrooms



Photo: Levi Brown | myrecipes.com

When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we turn to the noisier pappardelle. Actually, any paste can work well.

Hands-on Time

  • 12 Mins

Total Time

  • 40 Mins

Yield

  • Serves 4

Ingredients

  • 1/2 cup dried porcini mushrooms (about 1/2 ounce)
  • 2/3 cup boiling water
  • 8 ounces uncooked pappardelle pasta or bucatini
  • 3 1/4 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 2 (4-ounce) packages exotic mushroom blend, sliced or coarsely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 2 ounces Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon finely chopped fresh sage
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon truffle oil
  • Sage leaves (optional)

How to make

Step 1

  • Rinse porcini thoroughly.
  • Combine porcini and 2/3 cups of boiling water in a bowl; close and let stand 30 minutes.
  • Drain in a strainer over the bowl, reserving 1/4 cup of immersion liquid.
  • Chop porcini

Step 2

  • Cook the pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a strainer over the bowl, reserving 1/4 cup cooking liquid.

Step 3

  • Heat the oil in a large skillet with medium-high heat.
  • Add the red onion, mushroom mixture, and garlic; saute 5 minutes, stirring constantly.
  • Stir in porcini, sherry, and the remaining 1/4 teaspoon of salt; cook 1 minute or until liquid evaporates.

Step 4

  • Fine finely 1 ounce of cheese; crumb leftover cheese. Reduce heat to medium.
  • Stir in pasta, 1/4 cup cooked liquids, 1/4 cup soaking soup ordered, 1/4 cup grated cheese, cream, chopped sage, and pepper into a mushroom mixture; Throw well to combine.
  • Drizzle with truffle oil; tossed.
  • Place about 1 1/4 cup mixed paste on each of 4 dishes; each serving with about 1 tablespoon of crushed cheese.
  • Decorate with wise leaves, if desired.

Stuffed Zucchini with Cheesy Breadcrumbs



Photo: Anna Williams | myrecipes.com

This non-waste waste recipe replaces the zucchini scooped-out slurry in filling, adding it to the red onion, artichoke heart, garlic, Parmesan cheese, and bread crumbs.

Pair with a simple soup, like Creamy Tomato Soup for a full meal.

Yield

  • 12 servings

Ingredients

  • 6 medium zucchini, cleaned
  • 2 cups buttery cracker crumbs
  • 1 small onion, chopped
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, beaten
  • Additional grated Parmesan cheese

How to make

Step 1

  • Place the entire zucchini into a medium pot with boiling salted water.
  • Cook 10 minutes or until soft.
  • Drain.

Step 2

  • Cut the zucchini half lengthwise.
  • Take the pulp, let the mussels tight; cut the pulp

Step 3

  • Combine chopped pulp, cracker crumbs, red onion, 1/2 cup cheese, parsley, butter, salt, pepper, and egg; mix well.

Step 4

  • Place the zucchini shells with a 15 x 10 x 10 inch lightweight jellyroll pan.
  • Combine the zucchini mixture into the shell; sprinkle with extra Parmesan cheese.
  • Bake at 350 ° for 30 minutes or until the stuffing is slightly browned.
  • Serve immediately.

Caramelized Leek and Spinach Dip



Photo: Jennifer Causey | cookinglight.com

The wonderful onions and caramel onions are impassable; resist the urge to pump heat.

Leeks become very smooth and sweet when left to cook for a while.

If they start sticking to the bottom of the pan, add a tablespoon or two of water, and stir (the liquid will evaporate while cooking).

Instead of bread or crackers, serve the sauce with a line of vegetables, such as baby carrots, leaf, turnips, coriander diagonal cucumber, and sweet mini peppers for a bit of freshness, color and crunch. You'll also save on calories and space for leftovers.

Active Time

  • 30 Mins

Total Time

  • 1 Hour 30 Mins

Yield

  • Serves 10 (serving size: about 1/4 cup)

Ingredients

  • 3 medium leeks
  • 1 1/2 tablespoons canola oil
  • 4 cups coarsely chopped baby spinach
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon sherry vinegar
  • 1 (8-oz.) container light sour cream

How to make

Step 1

  • Remove and remove root tips and dark green leek tops.
  • Cut each leek into half lengthwise; rinse thoroughly under cold water to remove sand and sand.
  • Thin onion leaf crossed about 4 glasses.

Step 2

  • Heat a large skillet with medium low.
  • Add oil; spin to coat
  • Add the scallion to the pan; cook 25 minutes or until very tender and caramel, stirring occasionally.
  • Add spinach, salt, and pepper; cook 2 minutes, stir until withered.
  • Remove the pan from the fire; fully garlic mixture completely.

Step 3

  • Combine yogurt, leeks, vinegar, and sour cream in a bowl.
  • Stir in a mixture of spinach.
  • Chill until ready to serve.

Brown Sugar-Spiced Nut Mix



Photo: Brian Woodcock | myrecipes.com

Reach the bronze-like patina on these candied beans by just in case near the end of their roasting time. Too long and they will be darker and take a bitter taste.

From the Kitchen ... Cheryl Slocum, Senior Food Editor

A bowl of peanuts in their shell was a staple of coffee for Thanksgiving snacks when Cheryl was young.

"Operating a nutcracker really appeals to our little boy," he said, "but our tastes have evolved into this sweet, crispy mixture."

Reach the bronzelike patina on these candied beans by just in case near the end of their roasting time. Too long and they will overdarken and take a bitter taste.

Hands-on Time

  • 5 Mins

Total Time

  • 30 Mins

Yield

  • Serves 12 (serving size: 2 tablespoons)

Ingredients

  • 6 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cardamom
  • 1 egg white
  • 2 teaspoons canola oil
  • 1 teaspoon Worcestershire sauce
  • 1 cup raw pecan halves
  • 1/2 cup raw whole almonds
  • 1/3 cup raw shelled pumpkinseeds
  • Cooking spray

How to make

Step 1

  • Preheat oven to 350 °.

Step 2

  • Mix first 5 ingredients in a small bowl.
  • Combine egg whites, oils, and Worcestershire in a large bowl; stirring with a whisk until the mixture is foaming.
  • Add beans, pumpkin flask, and sugar mixture, mix well.

Step 3

  • Spread the bean mixture onto a baking sheet covered with a cooking spray.
  • Bake at 350 ° for 10 minutes.
  • Remove the pan from the oven; stir the beans to be broken down.
  • Go back to the oven.
  • Reduce oven temperature to 300 °.
  • Bake 10 minutes.
  • Remove nuts; cold 5 minutes
  • Stir to break the beans.

Mini Cheese Balls



Photo : Jennifer Causey | myrecipes.com

Store 108 calories, 7g sat fat, and sodium 69mg per serving over traditional cheese balls.

Almond milk cream cheese is very spicy, with a rich texture of butter and zero grams of fat.

Find in Whole Foods stores nationwide. You can replace the 1-3-fat-fat cream cheese, which adds 1.6g of fat for each serving.

Hands-on Time

  • 25 Mins

Total Time

  • 45 Mins

Yield

  • Serves 18 (serving size: 2 balls)

Ingredients

  • 8 ounces goat cheese
  • 8 ounces plain almond milk cream cheese (such as Kite Hill)
  • 2 teaspoons honey
  • 1/2 teaspoon grated lemon rind
  • 1/2 cup roasted salted almonds, chopped
  • 1 teaspoon minced fresh thyme

How to Make It

Step 1

  • Place first 4 ingredients in a large bowl, and beat with a mixer at medium speed 2 minutes or until smooth.
  • Freeze 15 minutes.

Step 2

  • Place nuts and thyme in a food processor; process until finely ground.
  • Place nut mixture in a shallow dish.

Step 3

  • Divide cheese mixture into 36 equal portions (about 2 teaspoons each), rolling to form 36 balls.
  • Freeze 10 minutes.
  • Gently roll each cheese ball in nut mixture, coating well.
  • Serve immediately, or cover and refrigerate until ready to serve.