5 Vegetarian Recipes For Thanksgiving

If you’re having a vegetarian Thanksgiving, or expect vegetarian guests over the holidays, try these 5 vegetarian recipes for Thanksgiving. Simple, fast and delicious, these vegetarian recipes will be a hit.

1. Salt Crusted Baked Potatoes

To make salt crusted baked potatoes, you will need:

• 4 large russet potatoes, washed and poked
• Kosher Salt
• 1 egg, beaten
• Butter
• Grated cheese

1. Microwave two potatoes at a time on high heat for four minutes.
2. Remove from microwave and let cool for two minutes.
3. Roll into beaten egg and then kosher salt. Salt should cover potato.
4. Wrap each potato separately in tin foil and place in oven pre-heated to 350 degrees for twenty minutes.
5. Serve topped with butter and grated cheese of your choice.

2. Tomatoes Dipped in Vodka Sauce

To make tomatoes dipped in vodka sauce, you will need:

• 1-2 lbs. mixed small tomatoes (cherry, plum, grape, etc.)
• Ice
• 1 cup vodka
• Juice from half of a lemon
• Kosher salt
• Pepper
• Toothpicks

1. Heat large pot with six to eight cups of water until it is at a steady boil.
2. Dip in tomatoes, count to ten and remove immediately using a slotted spoon. Place tomatoes in a bowl with ice water. Repeat until all tomatoes are in the ice water.
3. Peel away the outside of the tomato; peeling should be relatively easy because of their previous submersion in boiling water.
4. Mix together, lemon juice, vodka, salt and pepper in a small bowl and set aside.
5. Place a toothpick in each tomato and set in baking dish with toothpick sitting upwards for easy grasping.
6. Pour vodka mixture over tomatoes.
7. Mix together additional salt and pepper, to taste and serve alongside. Guests can eat tomatoes with or without dipping them in salt mixture.

3. Oven Roasted Asparagus

To make oven roasted asparagus, you will need:

• 1-2 lbs. asparagus, small to medium thickness
• 1 lemon
• 1 shallot, minced
• 2 tbsp. olive oil
• 2 tbsp. minced fresh thyme

1. Preheat oven to 350 degrees F.
2. Rinse asparagus and pat dry.
3. Cut stems of asparagus about three inches from bottom, leaving only the tops.
4. Line in baking dish.
5. Mix together the juice from the lemon, shallot, olive oil and thyme.
6. Bake for fifteen minutes or until asparagus are brown on the edges.

4. Lentil Soup

To make lentil soup, you will need:

• 1 lb. French lentils (available at any grocery store)
• 2 tbsp. olive oil
• 1 cup red wine
• 1/2 large red onion, chopped, or more to taste
• 1 cup of carrots, chopped
• 6 cups of chicken stock
• 1/2 tsp. garlic
• Salt
• Pepper
• Red pepper flakes

1. Combine olive oil and garlic into 8-quart pot and heat over medium heat.
2. When fragrant, add wine and simmer until reduced by half.
3. Add in lentils, red onion, red pepper flakes and 4 cups of chicken broth to pot.
4. Bring to a boil, stirring occasionally. Keep on stove under a medium-low heat, simmering for approximately 35 minutes, adding more chicken broth if necessary.
5. Salt and pepper to taste before serving.

5. Tofu Pasta Salad

To make tofu pasta salad, you will need:

• 1 lb. whole wheat macaroni
• 1 lb. mixed vegetables, such as tomatoes, broccoli, carrots, etc.
• 2 tbsp. Olive oil
• ½ cup of Balsamic vinegar
• 1/2 lb. tofu

1. Boil noodles as directed. Drain and let completely cool.
2. Chop all vegetables, pour balsamic vinegar over them and let sit for at least twenty minutes.
3. Saute tofu on stove with olive oil until breaks apart, but is not brown.
4. Mix in with vegetables and vinegar and let sit for five minutes.
5. Drain vegetables and tofu, mix with extra balsamic vinegar, if desired.