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Meatless Thanksgiving
vivmom2014
Posts: 1,649 Member
If you don't plan to feature meat on your Thanksgiving table, mind sharing what you will be serving? Vegetarian/pescatarian here interested in your menu. Thanks.
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I will be buying a Field Roast (the Forager one, with pineapple mustard glaze and huckleberry stuffing). I will also prepare garlic mashed potatoes, mushroom gravy, fresh cranberry relish, a pie of some sort (pumpkin or raspberry, probably), and some sort of green vegetable (greens or roasted brussels sprouts). My husband needs rolls or it isn't Thanksgiving, so I'll make some of those too.0
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Acorn squash stuffed with quinoa, roasted peppers, squares of sweet potato, pears, spinach, and cranberries - with a side beet salad.0
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janejellyroll wrote: »I will be buying a Field Roast (the Forager one, with pineapple mustard glaze and huckleberry stuffing). I will also prepare garlic mashed potatoes, mushroom gravy, fresh cranberry relish, a pie of some sort (pumpkin or raspberry, probably), and some sort of green vegetable (greens or roasted brussels sprouts). My husband needs rolls or it isn't Thanksgiving, so I'll make some of those too.
Just googled Field Roast. Thanks!
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Field roast with dressing, mushroom gravy, collard greens, cornbread, cranberry sauce, green bean casserole, mashed sweet potatoes. Just our usual. We also do a turkey with gravy and stuffing.0
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vivmom2014 wrote: »
I really like them. They're a bit pricey, but they're also satisfying -- I never need a huge piece.0 -
I personally don't like vegetarian pseudo-meat, so I'd go a different way. While I'm not responsible for the Thanksgiving this year, in the past I've tend to minimize the "one big ceremonial feature food" approach, and go for enhanced versions of some of the traditional side dishes.
I'm talking about things like sweet potatoes baked with fresh pineapple & walnuts (or pecans), roast root vegetables with chestnuts, maybe a whole cauliflower with an extra-special sauce and a sprinkle of fresh parsley or other herbs for pretty, some tasty baked-bean recipe, a nice greens & veggies salad with pepitas or toasted sunflower seeds, whole-grain rolls, potatoes with mushroom (and fresh sage?) gravy if you're a potato-lover, etc. (I sneak in bits of protein almost everywhere
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Queenmunchy wrote: »Field roast with dressing, mushroom gravy, collard greens, cornbread, cranberry sauce, green bean casserole, mashed sweet potatoes. Just our usual. We also do a turkey with gravy and stuffing.
Sounds delicious. Thanks for reminding me of green bean casserole - I've made one by Claire Robinson that is so good!!
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I personally don't like vegetarian pseudo-meat, so I'd go a different way. While I'm not responsible for the Thanksgiving this year, in the past I've tend to minimize the "one big ceremonial feature food" approach, and go for enhanced versions of some of the traditional side dishes.
I'm talking about things like sweet potatoes baked with fresh pineapple & walnuts (or pecans), roast root vegetables with chestnuts, maybe a whole cauliflower with an extra-special sauce and a sprinkle of fresh parsley or other herbs for pretty, some tasty baked-bean recipe, a nice greens & veggies salad with pepitas or toasted sunflower seeds, whole-grain rolls, potatoes with mushroom (and fresh sage?) gravy if you're a potato-lover, etc. (I sneak in bits of protein almost everywhere .)
I'm all for shaking up tradition... all of this sounds wonderful.
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BecomingBane wrote: »
That looks impressive indeed!!0 -
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vivmom2014 wrote: »If you don't plan to feature meat on your Thanksgiving table, mind sharing what you will be serving? Vegetarian/pescatarian here interested in your menu. Thanks.
I'm Canadian and so we already had thanksgiving...this year I just bought some live lobsters, boiled them, and served with biscuits and a big green salad. No fuss, still kind of fancy and festive, suitable for a pescetarian.0 -
I'm Canadian and so we already had thanksgiving...this year I just bought some live lobsters, boiled them, and served with biscuits and a big green salad. No fuss, still kind of fancy and festive, suitable for a pescetarian.
Last time I tried to prepare lobster tails was a debacle. I've been gun shy ever since. (Yeah, just the tails.) Your meal sounded superb.
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vivmom2014 wrote: »
Last time I tried to prepare lobster tails was a debacle. I've been gun shy ever since. (Yeah, just the tails.) Your meal sounded superb.
It's the easiest thing imaginable with live ones - literally just boil some water and throw one in a pot, put the lid on, and wait about fifteen minutes (depending on size). If you can boil an egg you can do lobster.0 -
Tofurky is amazing
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I'm not on my home computer, but I have a link saved from a website I found which had amazing recipes for a meatless thanksgiving - I was doing a Turducken but a friend who was coming who was vego and wanted something substantial to feed her. Have a google, there are some great sites. I'll try to remember to come back and post the one I found when I get home.0
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I'm thinking about doing muffin-tin quiches with butternut squash this year. Honestly, though, I just want mashed potatoes, homemade bread and cranberry sauce. I don't worry too much about this one meal being balanced -- I'm okay with just eating all the carbs.0
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Brussels sprouts are a hot topic here... How do you feel about them? We made a roasted brussels sprouts, cranberry, and quinoa dish. Yum.
I've never been a big turkey fan, so I make myself pasta. My foundation will be some sort of squash-based ravioli. Gotta go with the theme, right?0 -
I'm thinking about doing muffin-tin quiches with butternut squash this year. Honestly, though, I just want mashed potatoes, homemade bread and cranberry sauce. I don't worry too much about this one meal being balanced -- I'm okay with just eating all the carbs.
You will find no carb argument here.
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Brussels sprouts are a hot topic here... How do you feel about them? We made a roasted brussels sprouts, cranberry, and quinoa dish. Yum.
I've never been a big turkey fan, so I make myself pasta. My foundation will be some sort of squash-based ravioli. Gotta go with the theme, right?
Roasted Brussels sprouts = YES. Love them.0 -
janejellyroll wrote: »I will be buying a Field Roast (the Forager one, with pineapple mustard glaze and huckleberry stuffing). I will also prepare garlic mashed potatoes, mushroom gravy, fresh cranberry relish, a pie of some sort (pumpkin or raspberry, probably), and some sort of green vegetable (greens or roasted brussels sprouts). My husband needs rolls or it isn't Thanksgiving, so I'll make some of those too.
I looked that up. Sounds good...but are they really $100? Gulp.0 -
The Field Roast is good.
The lentil balls from here are really nice: http://ohsheglows.com/2013/11/26/3-course-vegan-and-gluten-free-holiday-menu-step-by-step/0 -
Zaria_Athena wrote: »The Field Roast is good.
The lentil balls from here are really nice: http://ohsheglows.com/2013/11/26/3-course-vegan-and-gluten-free-holiday-menu-step-by-step/
Thanks for the link. My son's girlfriend loves OhSheGlows, and has loaned me the cookbook. But I missed the lentil balls.
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soulofgrace wrote: »
I looked that up. Sounds good...but are they really $100? Gulp.
No, I have never seen one be $100. The one I get is about $22.0 -
janejellyroll wrote: »
No, I have never seen one be $100. The one I get is about $22.
Yep, under $250 -
Queenmunchy wrote: »
Yep, under $25
So, like, what's the taste? I've had seitan from Trader Joe's (brand name Chicken-Less) and it sort of has an off-putting sweetness to it. In casseroles it's fine, but I'm not sure I could just eat a baked or sautéed plank of it.
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vivmom2014 wrote: »
So, like, what's the taste? I've had seitan from Trader Joe's (brand name Chicken-Less) and it sort of has an off-putting sweetness to it. In casseroles it's fine, but I'm not sure I could just eat a baked or sautéed plank of it.
I find Field Roast to be one of the absolute best faux-meat brands. The Forager's Roast is a bit sweeter -- not in the meat itself, but due to the pineapple-mustard glaze (kind of like a ham) and the huckleberries in the stuffing. It isn't really in a plank -- it's about the size of my fists put together and it's wrapped around the stuffing (kind of like a roulade, I guess) so you're never getting a big mouthful of just the "meat."0 -
janejellyroll wrote: »
I find Field Roast to be one of the absolute best faux-meat brands. The Forager's Roast is a bit sweeter -- not in the meat itself, but due to the pineapple-mustard glaze (kind of like a ham) and the huckleberries in the stuffing. It isn't really in a plank -- it's about the size of my fists put together and it's wrapped around the stuffing (kind of like a roulade, I guess) so you're never getting a big mouthful of just the "meat."
Sounds really good. I will have to hit the local Whole Foods and try it. (I'm glad it's not $100.)
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vivmom2014 wrote: »
Sounds really good. I will have to hit the local Whole Foods and try it. (I'm glad it's not $100.)
If you want to test run before you try the roast, you can get the sausages (around $5 for a pack where I live) and try them. The flavors won't be exactly the same, but you can see if you like the texture and see if the brand is too sweet for you.
(I don't work for Field Roast, I promise. I'm just very enthusiastic about them!)0 -
janejellyroll wrote: »
If you want to test run before you try the roast, you can get the sausages (around $5 for a pack where I live) and try them. The flavors won't be exactly the same, but you can see if you like the texture and see if the brand is too sweet for you.
(I don't work for Field Roast, I promise. I'm just very enthusiastic about them!)
Oh, I'm really psyched about this. I would very much like to try the sausages - I've been looking for a substitute to use in jambalaya.
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