Thanksgiving is about the food. Sure, we give thanks and mean it, but really it's about the food. Just because most magazine covers have been touting the best, quickest, easiest ways to do your turkey this year, that's no reason for vegetarians to feel deprived. There are a wealth of entrees we can have, and know we had the best meal at the table.
Side dishes are easy, but I always look for a dish filling enough and yes, gorgeous enough, that I can serve as an entree. Looking for some entree ideas for your table? Look no further - here's a roundup of a ton of ideas for you from roasted whole butternut squash to stuffed acorn squash, cauliflower steaks, stuffed portabellas, and vegan pot pies.
Fig Basted Roast Butternut Squash Stuffed with Quinoa, Apples, and Figs
Spiced Acorn Squash with Charred Poblano Pepper-Cornbread Stuffing
Mujadara with Roasted Tomatoes and Greens
Eggplant Parmigiana Casserole with Pesto
Portabellas Stuffed with Cabernet Onions and Gorgonzola
Umbrian Lentils and Roasted Tomatoes
Swiss Chard - Quinoa Croquettes
Rainbow Chard and Quinoa Casserole
Spicy Squash Boats with Fruity Quinoa Pilaf
Kale - Cauliflower Tart in a Cheddar Crust
Dry - Rubbed Cauliflower Steaks over Citrus Salad with Pesto
Mediterranean Baked Sweet Potatoes (from The Minimalist Baker)
Vegan Mushroom, Chestnut and Cranberry Tart (from Jamie Oliver)
Whole Grain Medley Stuffed Squash with Miso Dressing (from Not Just Baked)
Get the recipe here!
1-Hour Vegan Pot Pies (from The Minimalist Baker)
Curried Cauliflower and Greens Mac 'n Cheese
Butternut Squash Risotto with Pears and Sage
Roasted Carrots with Farro, Chickpeas and Herbed Crème Fraîche (from Cookie + Kate)
Hazelnut and Chard Ravioli Salad (from 101 Cookbooks)
Nutty Wild Rice and Shredded Brussels Sprout Stuffed Mini Pumpkins (from Half Baked Harvest)
Cheesy Brussels Sprouts Lasagna (from How Sweet Eats)