Looking for a meatless holiday menu? Here's our favorite Vegetarian Thanksgiving recipes that your guests will love! For more DIY and recipe ideas, subscribe to our YouTube channel: http://bit.ly/BlogSubs
Vegetarian Thanksgiving Recipes
Arugula Salad with Grapes and Candied Pecans
Combine Dijon mustard with vinegar and whisk. Slowly add the walnut oil, 1 tbsp at a time. Then season with salt and pepper.
Place arugula, grapes, and pecans in a bowl and toss with vinaigrette. Portion out salad onto plates and top with crumbled goat cheese.
Homemade Cranberry Raisin Walnut Bread
Place 2 tbsp of olive oil in a large mixing bowl and set aside. Prep a large wooden butting board, dusted with flour, and set aside.
Zest orange and set aside. Then slice in half and squeeze juice into a small bowl. Place cranberries and raising in juice and allow to sit for 20 mins and then drain completely. (This will allow them to pump up and retain some of the orange flavor)
In a large mixing bowl, whisk together flour, yeast, salt, and sugar. Then add cranberries, raisins, and zest of 1 orange. Heat water in microwave. It should be between 115-125 degrees F (feels like bath water).
Add water to flour mixture and stir with a wooden spoon until a dough comes together.
Place hands in mixing bowl with the oil. Rub hands with oil, remove dough and knead it well on your floured board incorporating the olive oil into it. Form into a ball and place in the bowl with the olive oil.
Cover with plastic wrap, set in a warm place in your kitchen, and allow dough to rise for 1 hour (it will double in size).
Remove dough and place back on the cutting board, knead it again for about 20 turns. Dust with a little flour, shape back into a ball, and place in the bowl with new plastic wrap. Allow to rise again for 30 mins.
Bake at 425 degrees for 25-30 mins. Slice and serve!
Vegetable Green Curry
Preheat oven to 400.
Slice off tops of acorn squash and set aside. Also slice off a small sliver of the bottom, just to allow squash to sit upright. Scoop out seeds. Sprinkle inside with sugar, salt, and pepper. Place 1 tbsp of butter in each squash.
Place squash in a shallow greased Pyrex baking dish, and their tops in another. Roast for 1 hour or until squash inside is tender.
In a large soup pot sauté onions, garlic, and ginger. Once fragrant and soft, add green curry paste. Cook for 1 minute until fragrant.
Add vegetable stock, coconut milk, salt, and brown sugar.
Stir to combine. Add sweet potatoes. Cover and simmer for 7-10 minutes until sweet potatoes are tender.
Add cauliflower and eggplant. Cook for 5-6 minutes until tender.
To serve place 1-2 ladles of curry inside each squash, garnish with chopped basil, and top with squash top. Serve immediately.
Preheat oven to 350 degrees.
Place coconut flakes and chips, separated, on a sheet pan in a single layer. Toast until golden brown. Allow to cool and set aside.
Place coconut milk, water, and salt in a sauce pot. Allow to boil, add rice, reduce heat to simmer, stir and cover. Cook until liquid is evaporated (about 15-20 minutes).
Add lime zest and toasted coconut flakes. Fluff with a fork.
Transfer to a serving bowl and garnish with toasted coconut chips.
Pear Walnut Tarte Tatin
Preheat oven to 400 degrees.
Place in a 10-inch sauté pan over a medium flame and melt butter. Add in the sugars and spices.
Sprinkle plan evenly with walnuts, then place pears in a single layer all around the perimeter of the pan. Place the final pear slice in the center of the pan.
Allow to cook for 3-4 minutes on low heat. The sugars will begin to caramelize. Then, place the puff pastry on top, fitting snugly.
Bake tart for 20-25 minutes, just until the pastry is puffed and golden brown.
Allow it to cool in the pan, and then place a large cutting board over the pan. The board should be larger than the pan, and flip tart upside down.
Allow tart to cool on board and then transfer to a cake stand.
Meanwhile combine heavy cream, sugars, and brandy in a bowl and whip until soft peaks form.
Serve tart with a dollop of brandy cream.
Vegan Baked Pears
Preheat oven to 400 degrees.
Slice pears in half, length wise, and remove cores with a melon baller.
Brush pears (cut side) with canola oil.
Combine sugars, spices, walnuts, and raisins. Fill pears with about 1-2 tbsp of this mixture.