When it comes to the typical Thanksgiving lunch or dinner, those that adhere to a strict vegetarian diet sometimes get the short end of the drumstick. These friends and family aren’t looking for you to serve tofu turkey, actually what they really want is the same as everyone else! And that’s hearty food that celebrates the harvest season. Today we’re going to give you some great vegetarian recipes that even the meat-eaters will love!
Prep – 10 m
Cook – 30 m
Ready – 40 m
1/4 cup – olive oil
2 – cloves minced garlic
red pepper flakes to taste
1 tablespoon – fresh lemon juice
salt and ground black pepper to taste
1 – large head cauliflower – sliced lengthwise through the core into 4 ‘steaks’
First you’ll need to preheat your oven to 400 degrees F. Next, grab your baking sheet and line it with parchment paper. Now lay your cauliflower steaks on the parchment lined baking sheet. Grab a mixing bowl and combine the olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together by whisking. Brush the cauliflower steaks with 1/2 of the mixture.
Place your cauliflower steaks in your preheated oven and roast for 15 minutes. Remove from the oven and gently flip your steaks so you can brush the other side with the remaining 1/2 of your oil mixture. Place your steaks back into the oven for another 15 – 20 minutes, or until they are golden brown. Serve hot!
Pumpkin Pot Pie
This recipe will take a little more time to prepare but it will be well worth it. The prep time can take 30 minutes and there is about 45 minutes – 1 hour of cook time.
Ingredients for Vegetable Filling:
1 – kale bunch
3 – large carrots
2 – celery stalks
1 – small white onion
2 cups – vegetable stock
1 can – white kidney beans
1 – pinch of pepper flakes
4 – cloves crushed garlic
salt and pepper to taste
olive oil for sauteing
1 – small sugar pumpkin for roasting
Ingredients for the Roux:
1 – generous dab of butter
2 tablespoons – flour
salt and pepper to taste
2 ladles full of vegetable stock taken from above ingredients
Ingredients for Crust:
2 – egg yolks
1 stick – butter
1 3/4 cup – flour
1/2 teaspoon – salt
1/2 teaspoon – white pepper
1/2 cup – grated Parmesan cheese
(optional) 1 egg for egg wash
First you need to roast the pumpkin. Preheat your oven to 350 F and then wash, peel and chop the pumpkin. Once the oven is preheated, roast for about 10 minutes. Next, get your medium pan and saute your mirepoix mix (this is all the veggies except the kale) on medium heat with some of the olive oil, salt and pepper to taste. Do not cook all the way through. Next, wash the kale, remove the stems and add it to your mixture. Let it wilt on low heat then add the broth.
As this is cooking, make the roux. Start by melting the butter in a hot pot. Then add the two tablespoons of flour, one at a time. Mix well and then add the stock, one ladleful at a time. Once your roux is ready, combine it in with the mirepoix mixtures. Let this continue to simmer on low.
Now make the crust by combining all of those ingredients either with your hands or a standard mixer. Roll your dough out on a well floured surface. Cut shapes to fit over your oven-proof bowls.
Next, put the cooked mirepoix and roux mixture into the bowls about 3/4 ways full. Place the crust over the bowls and pinch the edges around the rims. Brush the tops with your egg wash before baking for a shiny finish. Bake for 35 minutes on 375 F.
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