I have a vegetarian coming for Thanksgiving dinner.

[Baitball Blogger]

Give me your best Harvest recipes.

[Kali]

1. beer

[Baitball Blogger]

3. I think she prefers wine.

[opiate69]

2. Creamy chanterelle soup

The recipe is from the book "Pacific Feast" by Jennifer Hahn..
http://www.amazon.com/gp/aw/d/1594851026
Here's the basics:

Sweat a diced onion in butter and olive oil (salt/pepper too of course)

Add chanterelles and sautee until they release their water and it reduces by half

Add 1 cup decent white wine, and pinch of tarragon. Reduce again by about half

Add 1 cup mushroom or veggie stock and 4 cups half & half. Simmer about 20 minutes

Blend with stick blender or carefully in food processer.

Serve in sourdough rounds.

[Baitball Blogger]

6. I'll save it for another day.

I want to give her something to fill her up since there isn't much more she can eat.

[mucifer]

4. Just made this for a vegan potluck mmmmm

http://thepioneerwoman.com/cooking/2011/12/brussels-sprouts-with-balsamic-and-cranberries/

here are some other ideas:

http://www.reddit.com/r/vegetarian/comments/1r9xfd/vegetarian_thanksgiving_recipes/

[Baitball Blogger]

5. These look good!

[femmocrat]

7. We have two.

This year I made a spinach lasagna for them (we already celebrated). It wasn't too difficult. I made it while the turkey was roasting.

[cbayer]

8. Link to thread in Cooking/Baking that might be helpful.

http://www.democraticunderground.com/115734526

[Baitball Blogger]

9. Thanks for the link!

I'm leaning toward Roasted brussel spouts and cranberry and Spinach Au Gratin.

[cbayer]

10. I posted in that thread but will repost it here.

When faced with this, I made my traditional dinner and just made sure all the sides were vegan. That way those that chose to could eat everything without feeling singled out and everyone else could too.

Worked out great.

Best of luck.

[otherone]

11. thats a plan

thats the way to go

[CherokeeDem]

12. This is what I do...

I just make certain there is a good protein source, a bean salad or casserole as well as the other veggies.

[Baitball Blogger]

13. That's a good idea.

[RebelOne]

17. I go to my son's every Thanksgiving.

I'm a vegetarian and my daughter-in-law always makes plenty of sides that I can eat.

[Chan790]

14. As long as there's no meat in the dressing...

and it isn't cooked in the bird, that's always plenty for me.

I can live on stuffing. It is manna. I make mine in pyrex with soysage, pounds worth.

[Baitball Blogger]

15. I could use a good veggie stuffing dish.

Do you remember the ingredients?

[Chan790]

16. If you can find a kosher grocery.

It's easy...most Kosher approved stuffing mixes.

The instructions will specify if they're for oven-cooking or stove-top...but usually there are directions for both. They cannot contain meat or animal-fat and be Kosher as the instructions on the package call for butter which is dairy. (Where it gets tricky is that a few contain schmaltz (chicken fat) or dehydrated stock and specify margarine-only. These ones will usually have big colorful text on the front that they can be cooked in-poultry as most cannot.) Butter and meat equals not kosher. You can also substitute olive oil for the melted butter to be healthier, but be aware this usually doesn't make stuffing vegan as many bread products contain dairy or eggs or dough conditioners from animals.

Follow directions and add soysage or other nice additives (I sometimes pan-fry or roast cubed potatoes. Any roasted root veggie would work, though yams get a bit mushy. Mushrooms are popular. Sliced roasted or fried button mushrooms or portobellos. Not canned, they'll make your stuffing taste funny.)

If you're looking for from scratch...I haven't tried this but it comes highly recommended. http://www.mrswheelbarrow.com/2010/11/my-favorite-stuffing-homemade-challah/

There's also this article from CNN full of other ideas written by one of my favorite vegan chefs, a superstar of the vegan culinary world, Isa Chandra Moskowitz. http://eatocracy.cnn.com/2013/11/20/vegan-holiday-recipes/

[Trailrider1951]

20. I've been cooking vegetarian and vegan for 35 years

Here is a vegetarian/vegan adaptation of my mother's traditional dressing or stuffing recipe:

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup sliced baby carrots
3 or 4 Tbls unsalted butter (for vegetarian dressing) OR 3 or 4 Tbls olive oil (for vegan dressing)
1 14.5 oz can of veg broth (about 2 cups)
1 cup water
2 Knorr or other veg bouillon cubes
1/2 tsp sage
1 pinch tarragon
1 pinch thyme
1 pinch savory
a few grinds of fresh pepper
1 16 oz package of seasoned bread crumbs, your choice of wheat or cornbread. I usually go with the wheat bread.


Add butter or olive oil and veggies to large (4.5 qt.) pan. Cook over low heat until onion is transparent, stirring occasionally. Add broth, water, bouillon and spices, cover and bring to a boil. Reduce heat and simmer covered over low heat for about an hour, until the veggies are tender. Remove from heat and stir to distribute fat on top throughout liquid. Add bread crumbs all at once, and stir very lightly to distribute crumbs. Cover and let stand for 30 minutes. Fluff with fork and serve. Enjoy!

Note: This makes a moist dressing. For a drier dressing, add another cup or two of crumbs with the original 16 oz package.

[RebelOne]

18. I love dressing, but my son makes it and put

chicken stock into it. I refuse to eat anything with chicken stock. It is still an animal product, but I can't get that into his head.

[Chan790]

19. Yup, been there.

Worse, I have a friend in the apparently-Maryland tradition...uses seafood stock.

Really. Not only is it not vegetarian...it tastes awful and every year he's so proud of it as his wife (who is from California), her best friend (from Brooklyn) and me (from CT by way of Manhattan and a trained culinary professional) secretly scrape ours into paper napkins to be disposed of later. His parents tell him how much better it is than ever before and he goes on to think how he can improve something that needs to be ended forever.

[Baitball Blogger]

22. lol.

[KamaAina]

29. I grew up in MD and never heard of that one

of course, Mom is allergic to crustaceans (no crab cakes! ), so maybe that's why.

I can, however, tell you that sauerkraut is an approved side up in Bawlmer! No one outside 695 seems to get that one.

[Chan790]

30. These are Annapolis people...

I think they're...well...

Nobody else has heard of the smoked oysters and seafood stock in stuffing either.

[antiquie]

31. My grandfather (1898-1982) insisted on Okie smoked oyster dressing,

not as stuffing. I had not heard of using seafood stock.

[d_r]

28. I like cornbread dressing

first make cornbread. A couple of cups of corn meal (or 1.5 cups and 1/2 cup of flour if want lighter), a cup of milk, an egg, a tablespoon of vegetable oil. That is approximate, mix it until it looks right to you. Preheat a cast iron skillet at 425 with oil in it, pour in the cornbread and cook about 25 minutes or so.

Then let it cool. Chop some onions, celery, and with this being vegetarian maybe a little carrot or apple. Saute that up in some butter. Add a little garlic at the end.

Get a big bowl and put in that cornbread. Add some vegetable stock and the sauted vegetables and some parsley sage rosemary and thyme, to your taste. Put a little extra butter in there, it won't hurt anything. You want to mush it up to be good and moist. Put it in a buttered casserole cover it with foil and cook it at say 325 or so for 1/2 hour or so and take the foil off and let it brown on top for a while.

Now I am assuming that your friend eats eggs and dairy. So here's my favorite thanksgiving dish.

Take some potatoes. If you can some purple fingerling potatoes great. If not, anything. But wash and skin them and slice them into thin slices. If you can get tillamook cheddar great, shread that up. If not, just some good shart shredded chedder. A lot, two or three cups. Now take a can of cream of something-something soup, I'd use mushroom but broccoli would be OK if your friend likes broccoli. In a tall glass mix the soup with 1/2 cup of milk. In something like a rectangular pyrex dish rub butter all over the bottom and put down a layer of the thing potato slices. Slice some onion really thin across that layer, and spoon on the soup mixture and a nice layer of cheese. Keep layering like that to the top and top with cheese and bake in a 375 degree oven for about an hour. Now while that cooks melt some butter and mix it with some bread crumbs and some more cheese and maybe a little garlic and some black pepper and maybe a little paprika and spread that on top of the potatoes and cook another 15 or 20 minutes or so.

[distantearlywarning]

21. Oh, God, that happened to me a few years ago, except it was a vegan

I made delicious home made mushroom pot pies with veggie stock, no butter in the crust and everything. Except it turned out she didn't like mushrooms. Or onions.

I still never have figured out what vegans-who-don't-like-vegetables eat. And I've met more than one of the type. Soda? Air? I just try not to cook major holiday meals for them any more. It's too stressful.

[Chan790]

27. what vegans-who-don't-like-vegetables eat?

Tofu Seitan Tempeh Miso Fruit Potato Chips Maple Syrup Morningstar Farms Chik'n Nuggets Pasta Sprite...

Lots of processed foods and soda mostly though.

[flvegan]

23. Vegetarians, still waging the war on Thanksgiving and its turkey greatness.

[LiberalEsto]

24. Here's a huge batch from Buzzfeed

http://www.buzzfeed.com/expresident/41-delicious-vegan-thanksgiving-recipes

http://www.buzzfeed.com/christinebyrne/vegan-thanksgiving-recipes

some of these look wonderful

[frogmarch]

25. I always have vegans, vegetarians and

meat eaters here at family get togethers, including at Christmas. I make our traditional tried-and-true vegan dishes, but all the other dishes I make are regular ones, minus milk and chicken stock in the dressing and gravy. I make salads and vegetable side dishes that everyone can have. No one ever goes home hungry or feeling cheated out of a decent meal. If they do, I don’t hear about it.

When buying vegan food, I always make sure it has no whey. Also, anything with marshmallow is a no-no.

[grasswire]

26. I either make a spanikopita or Emeril's artichoke and spinach bread puccing.

..Both are delicious, and both good entrees on their own. I use gruyere instead of brie in the savory bread pudding. People love that dish very much.

http://www.foodnetwork.com/recipes/emeril-lagasse/savory-spinach-and-artichoke-bread-pudding-recipe/index.html

[onlyadream]

32. My sis is a vegetarian

Usually she just eats all the sides, which is more than enough. I make sure I don't use chicken broth in anything.