With all of autumn’s hearty vegetables and flavors, you don’t need a turkey to create a memorable Thanksgiving feast. Here are some of our top-rated vegetarian recipes, which would make a perfect centerpiece for your holiday meal.
Bonus: try this year’s new Roasted Acorn Squash with Quinoa and Red Rice Stuffing, pictured above. Just substitute vegetable broth for the chicken stock for a satisfying, meatless main course.
 Pumpkin Cassoulet |
 MushroomBread Pudding |
 WinterSquash with Spiced Couscous |
 Garden Lasagna |
 Root Vegetable Potpie |
 Porcini,Caramelized Onion & Sage Risotto |
 Mushroom Tart |
 Butternut Squash Gnudi with Sage Butter |
3 comments
[…] 1. Roasted Acorn Squash with Quinoa and Red Rice Stuffing via The Blender / 2. Mushroom Gravy via Martha Stewart / 3. Stuffing with Kale and Mushrooms via VegWeb / 4. Roasted Brussels Sprouts with Cranberries via Food & Wine Magazine / 5. Tips for Luscious Mashed Potatoes at Vegetarian Times / 6. Seven Vegetable Couscous via New York Times […]
Hi Rita, thanks for the callout! In the intro above, we recommend substituting vegetable stock for chicken stock in the stuffed squash recipe to make it vegetarian — just as you also suggested. Thanks again and hope you enjoy!
Just an FYI. The roasted acorn squash with quinoa and red rice stuffing looked great. It is posted as a “vegetarian” entree. I was a little surprised to find chicken stock as one of the ingredients. I am used to subbing veggie stock, just thought it odd that this detail had been overlooked. Happy Thanksgiving!