Thanksgiving with Food Fare

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Food Fare: Vegetarian Recipes


Vegetarian Recipes

A large number of people do not eat meat of any kind in any form, including dishes cooked with animal fats or by-products. Recipe alternatives to meat are provided below. There are also many side dishes accompanying Thanksgiving dinner, so vegetarians are not likely to go hungry.


Almond Gravy

  • 2 C water

  • 1/2 C almonds, ground

  • 2 TBS cornstarch

  • Onion powder

  • Salt to taste

Blend all ingredients well in a food processor; transfer to a saucepan and cook over medium heat until thick. Dilute with more water if necessary. Note: Serve with baked vegetable dishes.



Apple-Stuffed Acorn Squash

  • 1 acorn squash, halved with seeds & strings removed

  • 2-3 apples, peeled & sliced

  • 1/4 C brown sugar

  • 2 pats of margarine

  • Dash of nutmeg

  • Dash of salt (optional)

  • Aluminum foil

Slice the acorn squash in half; scrape out the seeds and strings. Place face down in casserole pan filled with 1/2-inch of water; bake at 350-degrees F for about ten to fifteen minutes. While the squash is steaming, peel and slice the apples; place in a bowl and mix in the brown sugar. Remove squash from the oven; place face-up and fill the cavities with the apple mixture. Add a pat of margarine and a dash of nutmeg to each squash half. Cover loosely with aluminum foil; bake until apples and squash are soft, approximately another thirty minutes. Serve.



Baked Sweet Potatoes & Apples

  • 4 large sweet potatoes

  • 2 TBS non-hydrogenated margarine, melted

  • 1/2 C maple syrup

  • 2 large red apples (peeled, cored & thinly sliced)

  • Cinnamon

  • Ground cloves

  • 1/2 C apple juice

Microwave sweet potatoes until done but still firm. When cool enough to handle, cut into 1/2"-thick slices. Grease a 1-1/2-quart casserole dish; arrange half of the sweet potato slices on bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with cinnamon and cloves; repeat layers and pour apple juice over the top. Bake covered in a 350-degree F oven for about thirty minutes; bake uncovered an additional ten minutes. Serve at once.



Garbanzo Nut Loaf

  • 3 C cooked garbanzo beans

  • 1 C raw cashews, chopped small

  • 1-1/2 C breadcrumbs

  • 1 C vegetable broth

  • 2 large onions, chopped fine

  • 5 cloves garlic, chopped fine

  • 1 stalk celery, chopped fine

  • 1 TBS sage

  • 2 TBS Italian Seasoning

  • 2 TBS olive oil

  • Sea salt to taste

  • Cayenne pepper to taste


  • 8 cherry tomatoes

  • 1 bunch parsley

In a large mixing bowl add half the garbanzo beans and mash. Add other half garbanzo beans and the chopped cashews, set aside. In a non-stick skillet, sauté the onions, garlic and celery in the olive oil until tender. Add the breadcrumbs and sauté a bit longer. Add ingredients from the skillet to ingredients in the mixing bowl. Add the vegetable broth and remaining items. Mix well. Place in a large, greased loaf pan and bake at 400-degrees F for thirty minutes. Let cool for ten minutes, and then turn loaf onto a platter. Garnish with fresh parsley sprigs and cherry tomatoes. Serve with favorite sauce or gravy.



Grilled AsparagusGrilled Asparagus

  • 1 bunch fresh asparagus

  • 2 TBS olive oil

  • Salt & black pepper to taste

Trim bottoms of asparagus. Lightly brush spears with olive oil. Grill over medium heat (or under broiler) turning once after three minutes or to desired tenderness. Serve.


Note: Grilling intensifies the flavor of asparagus.


Recipe derived from the Washington Asparagus Commission.



Potato Pudding

  • 1-1/2 LBS baking potatoes, peeled

  • 1/2 C onion, grated

  • 1 garlic clove, minced

  • 1/2 C egg substitute

  • 2 egg whites

  • 1/2 C unsalted matzo meal or all-purpose flour

  • 1/4 tsp. salt

  • 1/4 tsp. black pepper

Grate the potatoes into a bowl; mix with the grated onion. Stir in the garlic, egg substitute, egg whites, matzo meal or flour, salt and black pepper. Spoon mixture into an eight-inch-square baking pan coated with non-stick cooking spray; bake at 400-degrees F for forty-five minutes, or until golden. Serves four.



Pumpkin Pie Pudding

  • Read more about pumpkins in The Pumpkin Patch.1 can (32 oz.) pumpkin puree

  • 1-2/3 C soy or almond milk

  • 3 TBS cornstarch

  • 2 TBS maple syrup

  • 1/4 C brown sugar

  • 1/2 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • Soy whipped cream

  • Walnuts

Whisk all ingredients together in a bowl until creamy, omitting soy whipped cream and walnuts. Pour into a saucepan and simmer over medium-low heat until thick, about six to eight minutes. Transfer into individual serving cups and chill in the refrigerator until firm, about ninety minutes. Top pudding with soy whipped cream and walnuts. Serve.



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