I was a vegetarian for years and years and truthfully, even today, turkey isn't at all my favorite part of Thanksgiving. And ham doesn't do much for me at Christmas. Instead, I tend to geek out over new vegetable side dishes and flavor-filled herby stuffing. But I remember the days where it did feel like vegetarian options were slim at the holiday table. They don't have to be.
Vegetarians and even vegans can fare just fine with side dishes during the holidays. But then there's often the feeling that they're piecing together a meal rather than having an actual main dish at the center. I never actually minded this myself, but I know many folks who do.
So I gathered together some hearty, satisfying, and special vegetarian recipes that are likely to make that person in your life very happy this year.
5 Show-stopping Recipes:
• Stuffed Acorn Squash with Quinoa and Herbs (pictured) - A Couple Cooks
• Celery Root, Persimmon and Swiss Chard "Stuffing" - Martha Stewart
• Mushroom and Farro Pie - Gourmet
• Artichoke Rosemary Tart with Polenta Crust - Food Wanderings
• Acorn Squash Stuffed With Chard and White Beans - Eating Well
What's your favorite vegetarian main dish for a holiday or special occasion?
Related: Fettucine with Roasted Butternut Squash, Brown Butter and Sage
(Image: A Couple Cooks)
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I make this apple chard quiche with mushrooms and gruyere for Thanksgiving every year: http://www.vegetariantimes.com/recipe/apple-chard-quiche/
Tamales are also festive for Christmas.
You could try this dish baked in individual baking dishes: http://talesofaretromodernhousewife.blogspot.com/2012/10/butternut-squash-macaroni-cheese-baked.html
Hello! I've been without power for ten days! Going crazy not able to bake or cook (or keep warm!). Vegetarian holiday meals are my absolute favorite subject. Why? Because I'm a vegetarian, and I love savory pastries!! They're so fancy and fun to make and substantial.
Can I suggest a deep mushroom pie...
http://outoftheordinaryfood.com/2011/11/02/deep-mushroom-pie/
An eggplant or portobello wellington?
http://outoftheordinaryfood.com/?s=wellington&submit=Search
Vegetarian pate en croute
http://outoftheordinaryfood.com/2012/03/09/pate-en-croute-vegetarian-style/
A beer-braised vegetable pie
http://outoftheordinaryfood.com/2012/03/16/beer-braised-vegetable-pie/
Roasted butternut pies with a beer crust...
http://outoftheordinaryfood.com/2011/12/30/roasted-butternut-pies-with-a-beer-crust/
I'd better stop! But I could go on and on and on and on. Love love love a warm and toasty veggie meal.
Right now I have in the oven a galette with cranberry, roasted sweet potato, turnip and shallot, and sharp cheddar. I'll let you know how it goes!
Claireooto, just wanted to say glad you've finally got your power back. Our prayers have been with everyone affected by Hurricane Sandy. Glad you came through with your good humor and appetite intact!
I like to make a savory vegetarian bread pudding (like this one with peppers, mushrooms, and chard), or a fancy tart (like this one with roasted tomatoes and eggplant), or quinoa cakes with any combination of ingredients (I recently made them with roasted Brussels sprouts and roasted winter squash and they were great--very Thanksgiving-y!). That mushroom and farro pie looks amazing too!
Thank you, Marion! I know we're lucky compared to some, but it has been a stressful and unforgettable ten days! When the power came back on I made cookies, roasted vegetables, roasted potatoes...I wanted to warm my icy kitchen, and I'd just missed cooking so much!
Our stand-by used to be Deborah Madison's excellent roasted squash galette (and I do still love it!) but this year The Fella specifically requested my vegetarian rendition of a stuffed squash technique that I learned about right here on the Kitchn. The original is a non-vegetarian recipe), but it's the technique that matters: flip the squash so the stuffing gets crispy and caramelized against the hot pan. It has a rich flavor and the beautifully browns crust of the stuffing looks smashing on a holiday table.
I've also made a much leaner version than in my linked recipe --- broth instead of cream, significantly less cheese --- and it was still bold and richly flavored. I think a vegan stuffing, maybe with some nuts for extra flavor and richness, would still have that luxurious holiday feel.
(I feel a little funny linking to this recipe twice today, but it is SO GOOD that I'd hate for anyone to skip the technique just because the Kitchn's version has meat in it.)
The meat eaters have told me I am not allowed to NOT make this mushroom pie. They love it!
http://www.epicurious.com/recipes/member/views/MUSHROOM-PIE-WITH-SOUR-CREAM-CRUST-50023541