The kick-off to the holiday season, Thanksgiving Day, is coming up this Thursday, Nov. 22, and if you're looking for some new recipes to try, dinner tips or dish ideas for throughout the holiday season, check back with Charlestown Patch all this week: We'll share some of the recipes we've collected from Patch readers throughout the country.
Got your own great recipe or cooking tip? Share it in the comments at the bottom of the page, or email recipes to firstname.lastname@example.org. We'll add it to the list and share it with other Charlestown readers this week and throughout the season.
In one week, we'll be doing the Thanksgiving scramble: Running to the inlaws' house, hitting the store for some last minute cranberry sauce, or checking on the bird in the oven every five minutes.
What some consider the best meal of the year, fit for kings and gluttons, is centered around meat. Not all of us, for varying reasons, choose to eat meat, though.
What is one supposed to prepare for those who don't eat turkey on Turkey Day? The answer is easy, and the options are many. Whether you're cooking for a vegetarian guest, or are a vegetarian yourself, Patch helps you out this week with five tasty recipes for a vegan/vegetarian Thanksgiving.
Funny-sounding name, seriously tasty substitute.
- What you need: 1 Tofurky Roast (can be frozen), 1 can cranberry sauce (chunky or smooth), 1 package dry vegetarian onion soup mix, 16 ounces vegetable broth and 1 tablespoon garlic powder (optional)
- What you do: Empty soup mix into a crock pot. Add the vegetable broth and garlic powder. Add the can of cranberry sauce. Stir to mix. Place Tofurky Roast in the center of the pot. Cook on high. Baste roast about every half hour, cooking for three hours total (two if roast is thawed). Remove roast from crock pot, retaining the cooking liquid or sauce. Slice thin and pour sauce on top to serve. Eat.
2. Vegan Gravy
So good, you'll make extra just for leftovers.
- What you need: 1/2 cup vegetable oil, 1/3 cup chopped onion, 5 cloves minced garlic, 1/2 cup all-purpose flour, 4 teaspoons nutritional yeast, 4 tablespoons light soy sauce, 2 cups vegetable broth, 1/2 teaspoon dried sage, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper.
- What you do: Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent (for 5 minutes). Stir in flour, nutritional yeast and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt and pepper. Bring to a boil. Reduce heat and simmer, stirring constantly, for 8 to 10 minutes or until thickened.
3. Pumpkin Muffins
Perfect for a Thanksgiving breakfast or dessert.
- What you need: 1 (18.25 oz.) package yellow cake mix, 1 (15 oz.) can pumpkin pureé, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
- What you do: Preheat oven to 350 degrees. Grease a 12-cup muffin pan (or line with paper liners). When that's done, in a large bowl, mix together all ingredients until smooth. Spoon equal amounts of batter into muffin cups. Finally, bake for up to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
4. Easy, Last-Minute Stuffing
In case you've only got an hour.
- What you need: 1 loaf day-old bread torn into small pieces, 1 (10.75 oz.) can condensed cream of mushroom soup, 1 (10.5 oz.) can vegetable broth, 2 tablespoons water, 1 tablespoon poultry seasoning, salt and pepper to taste.
- What you do: Mix together all ingredients. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake. Bake for about an hour at 350 degrees. You can slice it like a meatloaf and serve.
5. Au Gratin Potatoes
The beauty is they're already vegetarian.
- What you need: 2 pounds of Yukon gold potatoes sliced thin, 1 quart buttermilk, 5 tablespoons kosher salt, 3 tablespoons freshly ground black pepper and 1 (16 oz.) package of sharp cheddar cheese (shredded).
- What you do: Preheat oven to 350 degrees. Grease a 9x12 inch glass or ceramic dish with olive oil. Layer potatoes on the bottom of the dish. Pour 1/3 of the buttermilk over the potatoes and sprinkle with 1/3 of the salt, pepper and cheese. Repeat two more times, ending with cheese on top. Bake for 30 to 35 minutes, or until hot, bubbly and golden brown.
This is an abridged list, with recipes pulled from random note cards, a local church's cookbook and the Internet. There are countless more out there, and each recipe can be varied to satisfy your tastes. Either way, we hope this was a good starting point for you.
Do you have a good vegan/vegetarian Thanksgiving recipe to share? Tell us in the comments.