Thanksgiving is a time for family and feasting. In most households, the turkey is the spotlight in the middle of the table. And, when you’ve got a non-meat eater at table, some cooks get thrown into a panic because they have trouble thinking beyond the turkey. I’ve written about it before and I’ve written about it again, but it continues to be one of the most frequent questions I get: I’ve got a vegetarian coming over for dinner, what do I do?

I understand completely, cooking outside your comfort zone can be daunting. To have to whip up new things that are pleasing for a crowd can make anyone anxious. Trust me, the last thing the vegetarian wants to do is make you nervous about serving them or make you have to go through extra work. With just a few small adjustments, considerations and changes you’ll be A-OK. And, you’ll make it through the holiday just fine.

• Find out early in your planning process what “kind” of vegetarian they are. Some will eat eggs, some will not. You’ll also need to find out if they are a vegan so you can make further adjustments to your cooking. It may seem like a daunting question, but the answer you get will help you focus on what you’ll need to prepare for. It’s basically equivalent to finding out that Uncle Bernie is allergic to walnuts or Grandma is a diabetic.

• Ask the vegetarian what they like most about the Thanksgiving meal and ask them for their favorite recipes.  I’m sure they’d be glad to share. In fact, if feasible, I bet they’d love to contribute something to the meal. The more non-meat dishes you have on the table the better!

• Remember that vegetarian and vegan food is edible, interesting and delicious. The other people at the table will also be eating it, as well. I say that because you need to be mindful of portions. As a vegetarian, side dishes for omnivores become our main dishes. That said, try to steer the meat-free dishes first to the vegetarian so that they can get enough on their plate. I’ve gotten worried a couple times when the vegetarian dish rolls around the table and hits me last leaving me to scrape out a couple spoonfuls.

• Don’t blindly invest in a Tofurky. While they may be a whimsical and fun item, they really are a matter of taste and should not be a substitute for other dishes that would be more appealing. Unless the vegetarian thinks it’s a good idea, just don’t do it. Trust me.

• I’ve talked about this a lot on Veggin’ but it bares repeating: chicken stock and beef stock are not vegetarian friendly. And, please, don’t try to hide it or pass something off as meat-free when you’ve used it. I’ve been victim of an upset tummy or two because someone swore it was vegetarian but didn’t tell me that chicken stock was used. If the only meat item in your recipe is the broth, you can easily substitute the meat broth for a vegetarian stock. (It’s in the same place you find your meat stock.)

• Get creative. Consider doing baked potatoes and provide various toppings that your guests can use including vegan toppings (sour crea, butter) to choices for gravy. Make some corn on the cob and have a choice of unique seasonings. Have a selection of breads and crackers and provide various flavored olive oils for dipping.

• Many stores now have an organic section. There you’ll find a lot of products labeled vegan or vegetarian – sauces, gravies, ingredients, etc. Use those products for inspiration as many already have recipes on the back.

• One thing that I like is when my host pulls me into the kitchen and points out (before it goes on the table) what’s meat-free. That way, the host doesn’t have to go through the big announcement and explanation in the middle of the meal. The other guests won’t get distracted, can eat what they want without the interruption of, “Hey, Megabeth! You can eat, this, this and this. But, not this. So sorry!”

In the end, the adjustments you make to your recipes and dishes you serve could be such a hit that you may put them into your regular cooking rotation.

Now that you’ve armed yourself with some tips and tricks, it’s time to check out some Thanksgiving recipes courtesy of Veggin’.

I wish you and yours a Happy Thanksgiving!

~~~

Veggin’ Recipes Suitable for Thanksgiving

Also, check out my archives for more ideas.

Vegan Gravy: The Best Vegan Cheesy Gravy Recipe Ever

Appetizers

• Bourbon Mustard Dipping Sauce
• Buttery Roasted Pecans
• Cooking with Kids: Zippy Ranch Dip
• Cooking with Kids: Zucchini Chippys
• Fig and Pecan Tapenade with Goat Cheese** A Megabeth Favorite!
• It’s Not a Holiday Without a Cheese Ball…
• Marinated Goat Cheese  ** A Megabeth Favorite!
• Mediterranean Layered Veggie Dip
• Retro 1970′s Vegetarian Potluck and Adobo Meatballs Recipe
• Sweet and Spicy Ketchup Dipping Sauce
• Eggplant and Cumin Dip with Gouda
• Hot Artichoke and Dill Dip
• Warm Cottage Cheese, Artichoke and Sundried Tomato Dip ** A Megabeth Favorite!

Salads

• Chick-Peas Vinaigrette
• Grammy’s Salad Dressing** A Megabeth Favorite!
• Mushrooms in Vinaigrette (Hongos en Escabeche)
• Spinach Salad with Pears and Dried Cranberries** A Megabeth Favorite!
• Tomatoes with Parsley Pesto
• Vegetarian Pasta Salad with Beans, Herbs and Vegetables
• Cannellini Salad
• Chilled Pasta Salad with Fresh Tomatoes, Chickpeas, Olives & Feta Cheese
• Yellow Rice and Black Bean Salad

Side Dishes

• Baked Whole Garlic with French Bread
• Gratin of Melting Potatoes** A Megabeth Favorite!
• Tomates à la Provençale (Braised Tomatoes)
• Zucchini, Squash and Tomato Gratin
• Baked Asparagus with Garlic** A Megabeth Favorite!
• Breaded Asparagus with Goat Cheese
• Broiled and Breaded Crookneck Squash
• Champagne Vinegar Red Potato Salad
• Curried Lentils With Spinach
• Easy Balsamic Brussels Sprouts** A Megabeth Favorite!
• Easy Roasted Potatoes** A Megabeth Favorite!
• Mushrooms in Vinaigrette (Hongos en Escabeche)
• Organic Green Bean Casserole** A Megabeth Favorite!
• Roasted Brussels Sprouts
• Roasted Brussels Sprouts with Onions and Blue Cheese
• Santa Fe Sweet Potato Corn Salad
• Aubergine Caponata
• Roasted Brussels Sprouts with Mustard Vinaigrette
• Fagioli all’Uccelletto con Sage Polenta (Italian White Beans with Sage Polenta)
• Piselli alla Toscana (Peas Tuscan Style)
• Ratatouille di Fagiolini (Ratatouille of French Beans)
• Spanish Potatoes with Saffron, Almonds, and Bread Crumbs
• Vegetarian Albóndigas (Spanish Chickpea Balls)
• Chilled Pasta Salad with Fresh Tomatoes, Chickpeas, Olives & Feta Cheese
• Stuffed Potatoes
• Wild Mushroom Stroganoff with Herb Crumb Topping
• Zesty Quinoa with Broccoli & Cashews

Main Dish

• Sesame-Roasted Sweet Potato Wedges with Broccoli
• Spinach Parmesan Croquettes
• Zucchini and Curry Soup (Potage de Courgettes au Curry)
• Zucchini, Squash and Tomato Gratin
• Acorn Squash Stuffed with Vegetarian Cajun Sausage
• Acorn Squash Stuffed with Zesty Orzo and Cheese
• Baked Cheese Polenta with Tomato Sauce
• Baked Spinach and Parmesan Gnocchi
• Black Bean and Corn Stew
• Cheesy Polenta with Sauteed Spinach and Chanterelles
• Chickpea and Spinach Stew
• Creamy Chickpea and Northern Bean Soup
• Crock Pot Curried Rice and Lentils
• Curried Lentils With Spinach
• Curried Quinoa and Chickpea Pilaf
• Easy Roasted Potatoes
• Eggplant in Spicy Yogurt Sauce
• Israeli Couscous with Roasted Tomatoes and Basil
• Jalapeño and Tomato Macaroni & Cheese
• Macaroni and Cheese
• Mushroom Pulao
• Pecan-Stuffed Eggplant
• Penne with Creamy Golden Zucchini
• Polenta with White Beans, Spinach and Caramelized Tomatoes
• Quick Pesto with Broiled Tomatoes
• Quinoa and Butternut Squash Gratin
• Risotto: It’s not that hard to make…
• Sárgaborsó Leves (Hungarian Yellow Split Pea Soup)
• Slow-Cooker Lentil Soup
• Stuffed Butternut Squash
• Stuffed Calabacitas: Squash Stuffed with Corn, Tomatoes, Green Chiles
• Tomato and Fresh Basil Soup
• Truffled Wild Mushrooms Over Whipped White Beans
• Vegetarian Caesar Orzo with Asparagus
• Vegetarian Goulash
• Wild Mushroom Stroganoff with Herb Crumb Topping

 

 

 

 

Trick or treat, indeed. Strange weather brewing in the DC area today. Folks are enjoying the Halloween weekend with some early snowfall. I guess I need to head down into the basement to dig out my snowboots. No time to be in the kitchen today, instead I bring to you this Halloween post from my archives with vegan and vegetarian spooky food ideas.

Boo!

Inspired by St. Patrick’s Day, I dug into my archives to find this Guinness Bangers and Cheesy Onion Mash recipe. Just don’t forget to leave some Guinness to toast with. Oh, wait, I remember who I’m talking to…you’ll have plenty on hand, right? Enjoy!

Originally published April 8, 2009:

I was inspired by a “Dinner: Impossible” episode on the Food Network to make this banger and mash recipe.  All I had to do was convert the original recipe by using vegetarian sausage.  I also took advantage of a bumper crop of parsley in my Aerogarden to throw some fresh herbs into my mash.

Preparation couldn’t have been easier, but cook time is a little long. But, you don’t have to monitor it that much. So, this was definitely a “sit on the stove and let simmer while folding the laundry” dinner. Served with a little light coleslaw, this meal was quite unique and satisfying. And, it would be easy to make large quantities of if serving a large crowd.

Guinness Bangers and Cheesy Onion Mash
(a.k.a. Vegetarian Sausage and Potatoes)
Serves 2
By: Megabeth
Inspired by Dinner: Impossible

Vegetarian Guinness Sausages
2 t olive oil
1 12 oz package vegetarian Italian-style sausage (4 sausages)
1 pint, 6 oz bottle of Guinness Extra Stout
1/2 white onion, diced

Cheesy Onion Mash
2 large potatoes, peeled and diced
1/4 white onion, diced
1/4 cup heavy cream
1/4 cup asagio cheese, shredded (or use white cheddar)
1 1/2 T butter (I used Smart Balance instead)
2 T flat leaf parsley, minced
sea salt, to taste

In a saute pan, heat olive oil on medium high heat. Add vegetarian sausage and brown on all sides.

Add Guinness and onions and turn heat to low.

Cover and braise for 50 minutes.

In large pot, place potatoes and onions and pot and bring to boil.

Continue to boil until potatoes and onions soften. Drain and place in large bowl.

Add cheese, butter and heavy cream. With potato masher, mash potatoes until smooth.

Add parsley and stir to combine into potatoes. If you desire creamier potatoes, use a hand mixer after hand mashing.

Remove sausage from pan and serve with mashed potatoes. Feel free to use some of the sauce from the pan to drizzle over the potatoes and sausage.

Several months ago, I noticed a new crop of meat-substitute products from gardein that appeared in the produce section of our supermarket. Now, these products have taken on a life of their own as they’ve been featured both on the Oprah and Ellen shows in cooking demonstrations. I can see why, at least from the few products I’ve tasted, gardein is pretty good. According to it’s website, gardein products are made with made from soy, wheat and pea proteins and formed into a dough which is precooked to create it’s unique texture.

The line of gardein products includes BBQ Skewers, Chick’n Filets, BBQ Shreds, Santa Fe Good Stuff, various stir fry flavors and more. I picked up the gardein chick’n piccatta and decided to use a recipe that was on the back of the package for my inaugural try of this product.

The patties had a nice “bite” to them – not rubbery or dry. They sauteed well and had a little bit of a crust on them which soaked up the lemon sauce used in the recipe. This recipe only uses one pan so that’s a bonus and was pretty much done in about 10 minutes. I served the chick’n with some spinach with vegan cheesy sauce. A fast and easy “gourmet” dinner is always something I’m looking for…

Strangely, the recipe on the back of the packet did not provide measurements for the ingredients so I judged by eye. These measurements are what I used to make the suggested sauce.

Gardein Chik’n Scallopini

- 2 gardein™ chick’n piccatta patties
- flour
- 1 cup white wine or vegetable broth
- 1 Tablespoon capers
- 1 Tablespoon butter or soy margarine
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh herbs (parsley, oregano or basil)

Lightly dust scallopini with flour and saute in a little olive oil until browned on each side. About 2-3 minutes over medium-high heat. Remove from pan. (The package warns not to overcook.)

Add capers or vegetable stock into cooking pan. Reduce by half.

Turn off heat. Whisk in butter and lemon juice and add fresh herbs. Return scallopini to pan with sauce to coat. Serve.