The Emerald Butterfly

Thanksgiving is a time to be grateful for loved ones in your life by enjoying a delicious feast together. There’s no reason you can’t enjoy it as a vegetarian as well. Here’s 10 vegetarian recipes I’ve scoured the internet for that’ll be making your mouth water and make you thankful for thanksgiving dinner!

I do not claim any rights to the recipes used, all credit goes to the original owners of these recipes!

Apple-Shallot-Potato Gratin

Fall season is perfect for apple picking and rightfully so! Apples contain lots of antioxidants which help to lower inflammation, reduce blood pressure, and lowers cholesterol. Maybe that saying, an apple a day keeps the doctor away, has some truth to it! Potatoes do more than just fill you up, they are a great source of Vitamin C and Potassium. This filling fall meal is perfect for your next Thanksgiving!

Cook Time: 40 minutes in oven

Ingredients:

• Softened unsalted butter for greasing
• 3/4 cups heavy cream
• 2 1/2 teaspoons kosher salt, divided
• 1/8 teaspoon black pepper. divided
• 1/2 teaspoon fennel pollen, additional for garnish
• 3 medium garlic cloves, crushed
• 1 thyme sprig, plus fresh thyme leaves for garnish
• 1 rosemary sprig
• 3 Yukon Gold potatoes
• 3 large shallots
• 1 large Pink Lady apple
• 1 large Granny Smith apple

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.foodandwine.com/apple-shallot-potato-gratin-8304194

Butternut Squash Lasagna

Fall is for filling your belly with warm, savory foods, especially fall favorites such as butternut squash! Butternut squash is a perfect ingredient to any vegetarian meal due to it being high in fiber, potassium, Vitamin A & C. It’s also a source of protein. Additionally, mushrooms provide Vitamin D and Selenium, and Spinach is an excellent source of Iron and Potassium.

Cook Time: 60 minutes

Ingredients

Creamy Butternut Squash Sauce:

• 1 medium butternut squash, approximately 3 cups cooked
• 1/2 sweet onion, sliced into big wedges
• 3 tablespoons olive oil, also use as drizzling
• 1/2-1 cup water or vegetable broth
• 1/4 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of garlic powder

Mushroom Spinach Filling:

• 2 tablespoons of olive oil or butter

• 1/2 pound of sliced mushrooms
• 1 diced shallot or 1/2 onion
• 4 garlic cloves, chopped
• 2 tablespoons of chopped sage, thyme, or rosemary
• 1/2 teaspoon salt
• Optional: 2-3 handfuls of baby spinach, or any other greens

Ricotta Mixture:

• 1 pound of ricotta cheese
• Optional: 1 egg
• 1/2 teaspoon nutmeg

Lasagna

• 1/2 cup of grated mozzarella cheese
• 1/2 cup parmesan cheese
• Lasagna noodles, enough for 3 layers
• Optional: Crispy sage leaves

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.feastingathome.com/butternut-lasagna-with-mushrooms-and-sage/#tasty-recipes-25297-jump-target

Baked Rigatoni with Butternut Squash and Kale

You can never go wrong with pasta! This pasta dish utilizes butternut squash, an ingredient high in fiber, potassium and Vitamins A & C, it’s also a source of protein. Kale is dark green, leafy vegetable that packs a punch full of nutrients! It’s a high source of Vitamin C, a type of antioxidant, that helps to reduce the risk of diseases in your body.

Cook Time: 40 minutes

Ingredients

• 3 tablespoons olive oil
• 1 red onion, diced
• 4 garlic cloves, chopped
• 3-4 cups butternut squash, peeled and diced into 3/4 cubes
• 1-2 tablespoons fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 bunch lacinato kale, stems removed, torn into bite-sized pieces
• 3 cups vegetable broth or chicken stock
• Salt and pepper to taste
• 3/4 cup of of dry pasta, ex: penne, ziti, rigatoni
• 16 ounces of whole milk ricotta
• 3-4 ounces grated mozzarella
• 1/4 cup grated pecorino or parmesan
• 1/4 cup chopped pecans or walnuts

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.feastingathome.com/baked-rigatoni-with-butternut-squash/#tasty-recipes-57695-jump-target

Pumpkin Pasta

Pumpkins are famously associated with the fall season. Not only are they fun to carve, but they’re also highly nutrient! Beta cartone is a powerful antioxidant found in pumpkins that the body converts into Vitamin A that has many health benefits including improved eyesight, immune system, skin, etc.

Cook Time: 15 minutes

Ingredients

• 8 ounces pasta, ex: fettuccini, linguini, tagliatelle, papperadelle
• 2 tablespoons olive oil
• 1 large shallot, diced
• 4-6 garlic cloves, chopped
• 10 sage leaves, chopped
• 14 ounce can of pumpkin puree not pumpkin pie puree
• 14 ounce can of coconut milk or coconut cream
• 1/2 teaspoon salt
• 1 teaspoon pepper
• A pinch of cayenne
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.feastingathome.com/pumpkin-pasta/#tasty-recipes-70371-jump-target

Baked Ziti with Roasted Vegetables

Another belly filling pasta dish, this one filling your nostrils with rich smells of roasted vegetables! Cauliflower has high volumes of Vitamin C and Vitamin K, and contains folate – which provides the body support for cell growth and is vital during pregnancy. It’s also high in fiber that helps with weight loss and blood sugar control.

Cook Time: 1 hour

Ingredients

Roasted Vegetables

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 red bell pepper, cut into 1 inch squares
• 1 medium yellow onion, sliced into wedges about 1/2 inch wide
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt

Pasta

• 8 ounces of pasta, ex: ziti, rigatoni, or penne pasta
• 4 cups marinara sauce
• 1/4 cup chopped fresh basil, plus extra for garnish
• 8 ounces of grated part-skin mozzarella cheese
• 2 cups cottage cheese or ricotta cheese

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://cookieandkate.com/baked-ziti-recipe-with-roasted-vegetables/#tasty-recipes-32817-jump-target

Scalloped Potatoes

Nothing is more filling than potatoes, this versatile ingredient is chopped full of nutritious value! Potatoes are a high source of potassium, which helps to regulate blood pressure and fluid balance throughout the body. Vitamin C and other antioxidants found in potatoes help the body to repair damaged cells.

Cook Time: 1 hour

Ingredients

• 2 pounds Yukon gold or red potatoes, sliced 1/8 inch
• 1 cup heavy cream
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons dijon mustard
• Zest of a lemon
• 1/2 teaspoon pepper
• 1 teaspoon salt (adjust to taste preference)
• 1/4 teaspoon nutmeg, preferably freshly grated
• 1 cup parmesan cheese

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.feastingathome.com/scalloped-potatoes/#tasty-recipes-58338-jump-target

Lentil Loaf

Lentils are classified as legumes, they are an inexpensive, versatile ingredient that you can incorporate into soups, salads, and many baked meals. Lentils are packed with a huge array of nutrients such as Vitamin B, magnesium, zinc, and potassium. They are also high in fiber, iron, and protein – making them a great alternative to meat!

Cook Time: 1 hour

Ingredients

• 1/2 cup lentils
• 3 1/2 cups of vegetable broth or water
• 3 tablespoons olive oil
• 2 medium onions, diced
• 2 cloves garlic, minced
• 2 cups cooked white rice
• 1/2 teaspoon kosher salt
• 1/2 to 3/4 cup ketchup or barbecue sauce
• 1/2 teaspoon sage
• 3/4 teaspoon Italian seasoning

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.thespruceeats.com/vegan-lentil-loaf-recipe-3377145

Tofu Chili

Tofu makes for an excellent meat-alternative protein source! First created in China from soybeans, tofu dates back more than 2,000 years ago! Tofu provides your body with all 9 essential amino acids that are crucial for body growth, repair, and immunity. It’s also abundantly rich in a wide array of nutrients such as calcium, manganese, iron, and Vitamin B5.

Cook Time: 50 minutes

Ingredients

• 3 tablespoons vegetable or olive oil
• 1 package of firm or extra-firm tofu (14 ounces), crumbled
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 1 cup sliced mushrooms
• 3 tablespoons chili powder
• Salt and Pepper, to taste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 (14 ounce) can tomato sauce
• 1 (28 ounce) can whole or diced tomatoes with liquid
• 1 (28 ounce) can kidney beans, drained
• Optional: 1 tablespoon sugar

For instructions on how to cook this meal and for additional information, here’s a link to the original website I found this recipe:

https://www.thespruceeats.com/vegetarian-tofu-chili-recipe-3378151

Final Thoughts…

Thanksgiving is a feast meant to be shared by loved ones and if you’re vegetarian, you should be able to eat nutrient and protein-rich meals just as well! Trust me, the turkeys will be thankful for you! Stay safe and healthy! Happy Thanksgiving!

Thanks as always for reading my blog,

Jessica Mohan

Works Cited:

https://www.foodandwine.com/vegetarian-thanksgiving-recipes-6404999

https://cookieandkate.com/baked-ziti-recipe-with-roasted-vegetables/

https://www.feastingathome.com/vegetarian-thanksgiving-recipes/

https://www.thespruceeats.com/vegetarian-and-vegan-thanksgiving-main-dishes-3378066