A Yummy Vegetarian Thanksgiving, Even For Carnivores

Founding Father Alexander Hamilton may have said that “no citizen of the United States should refrain from turkey on Thanksgiving Day”, but there are plenty of reasons to go vegetarian this year. Being a vegetarian yourself or having guests who don't eat meat would be two obvious ones, but a veggie Thanksgiving dinner is also great for people on a diet, those trying to be frugal, and of course people who are trying to reduce their carbon footprint — because going vegetarian at least 50 percent of the time is one of the best things you can do to fight climate change.

Read on for tips on preparing a fantastic vegetarian Thanksgiving meal even carnivores can't say no to.

How To Choose Vegetarian Thanksgiving Ingredients

The Pilgrims at the First Thanksgiving are said to have enjoyed an abundance of meat and seafood — besides the Turkey that has become so famous, they feasted on venison, waterfowl, fish, lobster and clams. The vegetarian portion of the meal was a little more meager. Pumpkin, squash and berries, and other fruits were apparently on the menu.

How can you turn something like that into a splendid dinner? I've got to say that pumpkin is delicious, but you will surely need a bit more than that to create a meal everyone will remember.

I suggest that you choose your ingredients from produce native to North America or at least America, to ensure that your meal is a real Thanksgiving meal. Corn, beans and squash were all staple foods among Native Americans, as was a variety of quinoa. Tomatoes, avocados and bell peppers come from America too, and cranberries and black cherries and black raspberries can be on your list as well. Go a little down south, and you can add potatoes and sweet potatoes.

We'll cheat just a bit, and add other things in the meal as well. Still, the Thanksgiving inspiration you will find here is based around fruits and veggies that are native to North America.

Veggie Starters To Get You Going

Quinoa is full of proteins, is cholesterol free, and low in fat. It is also an excellent source of iron. The variety you can buy today comes from South America, and though it is eaten like a grain, it is actually a seed. Because quinoa is pretty neutral in taste, it is rather versatile. Cubed raw tomatoes, baby spinach, raw garlic, scallions, and lots of pepper are wonderful additions to prepared quinoa (soaked for 30 minutes, rinsed, and cooked for about 20 minutes, until soft in the middle and with crispy outer “rings”). Add olive oil, salt to taste, and a fresh white balsamico dressing, and parmesan cheese on top. This starter can be served warm, or cold as a salad.

Tomatoes stuffed with guacamole — that famous Mexican side dish — also makes a wonderful starter for your Thanksgiving meal. There are all kinds of ways in which you can make guacamole. I usually mash a ripe avocado with a fork (make sure it's ripe when you buy it, because avocados that are rock-hard in the store tend to stay that way!), and then add whatever I like. Olive oil, garlic, salt, and lots of pepper are definitely necessary. You can add Mexican spices if you like, and either lime, lemon, balsamic vinegar or a mix of those. If you're creative, you can work parsley, rocket, or lettuce in there, chopped up. When that's done, take the center out of your tomatoes, and also cut a tiny bit off the bottom so they will stand up nicely.

Thanksgiving Dinner With Native Veggies Stir Fry And Noodles

America has evolved rather a lot since the time of the Pilgrims, and Asian food is part of most peoples' lives. Squash, baby corn, and bell peppers are all just crying out to be used in a stir fry! You will need baby carrots cut in half, bell peppers cut into think strips, squash chopped into small cubes, green onions and green beans.

Don't forget to add generous amounts of garlic and chopped fresh ginger. Stir fry your veggies in sesame oil. You can, of course, add fried tofu into the stir fry. Don't stir fry veggies and tofu together in the same wok, because the tofu will go soggy as the veggies release moisture.

I love hoisin sauce with stir fries (though you should always check if yours has fish sauce in it; sometimes they do). Pour about half of a jar of hoisin sauce into a bowl, and give it more of a tang by squeezing some fresh lime juice, some dark soy sauce, and some honey into it. Thinly chopped chilly peppers are a great idea for those who like it spicier and sesame seeds for some crunch. Add the noodles of your choice, pour the sauce over the veggies, and you're done. This isn't only delicious, but also surprisingly quick and easy.

Pumpkin Lasagna

If you are looking for that hearty fall dish that everyone knows will be satisfying just by looking at it, pumpkin lasagna will be a great choice for your Thanksgiving meal. You'll need pumpkin purée, either canned or home-made, chopped mushrooms, baby spinach, and onions. In case you've never made lasagna before, I'll just warn you that the mushrooms and onions do need to be fried in advance, and you cook the lasagna sheets as well, unless they are no-cook. Spinach leaves can go in the oven raw.

Add cream (dairy-based or soy, depending on your needs, or your guests') to your pumpkin purée to make the dish even better, and don't forget to sprinkle some dried sage leaves, sea salt and pepper on after you create each layer. If you are a vegan, skip the cheese. If not, Parmesan cheese on top will make your lasagna extra delicious.

Veggie Side Dish Suggestions

You've got plenty of options for great side dishes. Some you may like to try out are:

• Baby carrots roasted in olive oil, and sprinkled with cumin, coriander and mint make a wonderful, modern side dish. Add lime and honey to make this extra special.

• Roasted tomato slices with grated cheese and oregano on top.

• Use canned sweet corn, cherry tomatoes, basil and olive oil to create a light salad with a distinct Thanksgiving feel.

• Home-made bread, from cornflour, will add a rustic touch to anything. You need something to go with that? Pumpkin soup is your best bet, of course, though this is more of a starter.

Pumpkin Ice Cream

Looking for an quick but lovely Thanksgiving desert? Pumpkin pie is just a little too predictable, isn't it? My kids absolutely love pumpkin ice cream at the moment. You may like it too, because it's really, really easy to make. You'll simply need to buy vanilla ice cream, let it soften a little, and add puréed pumpkin, cinnamon or pumpkin pie spices, into the mix. Grate black chocolate on top, and you are done! Refreeze before you serve, of course.