5 Vegetarian Thanksgiving Recipes

5 vegetarian Thanksgiving Day recipes provide great taste and encompass some fall favorites. Vegetarian dishes are made with great flavor and these five vegetarian Thanksgiving Day recipes are easy to prepare.

Roasted Pumpkin Salad

Ingredients:

• 3 cups pumpkin
• 2 tsp oil
• Pinch of salt
• 12 tiny onions
• 2 cups cooked rice
• 1/3 cup sunflower seeds
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/2 cup chopped cilantro

1. Preheat over to 375 degrees. Grease baking dish. Mix wet ingredients into bowl. Set wet ingredients aside.
2. Place pumpkin into dish. Pour liquid ingredients over pumpkin. Sprinkle with sunflower seeds.
3. Bake forty-five minutes.

Caramelized Baby Carrots

Ingredients:

• 1 cup brown sugar
• 2 tsp water
• Pinch of salt
• 1 bag (16 oz) baby carrots

1. Place sugar in a saucepan with water. Heat until melted, lower heat and stir frequently. Place carrots on the bottom of a greased pan.
2. Spread carrots evenly. Heat oven to 350 degrees. Pour brown sugar over carrots. Bake for thirty minutes.

Skillet Bread

Ingredients:

• 1 cup wheat flour
• 3/4 cup  yellow cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 1 1/2 cups cooked quinoa
• 3 tsp butter
• 3 tsp brown sugar
• 3/4 tsp salt
• 2 cups milk
• 1 1/2 tsp white vinegar
• 1 cup heavy cream

1. Preheat over not 350 degrees. In a large bowl add and mix dry ingredients. In a separate bowl mix other ingredients (and quinoa). Mix very well.
2. Add wet ingredients to dry ingredients, slowly. Stir well as you add wet ingredients. Pour into a heated skillet. Place skillet into oven and bake for 45-60 minutes.

Mashed Potatoes (with some flavor)

Ingredients:

• 5 lbs russet potatoes (cooked)
• 2 tbls butter
• 2 cups cheese (your choice)
• 1 tsp garlic
• 1/8 tsp vanilla
• ½ cup milk

1. Place potatoes in a bowl and mash. While still hot mix in butter, garlic and vanilla. Stir until butter is melted.
2. Add milk and stir again. Lastly, add cheese, mix well and serve.

Crunchy Cornmeal

Ingredients:

• 1 1/2 cups cornmeal
• Pinch salt
• 4 cups onion
• 1/4 cup olive oil
• 1/2 cup Parmesan cheese
• 3 cups vegetable broth

1. Preheat oven to 400 degrees. Grease one 9 x 12 baking pan. In small bowl, add corn meal, salt and water.
2. Cook onions in olive oil over high heat.
3. Bring broth to a boil. Add corn meal to mixture and bring to a boil. Pour into the baking pan and place in oven. Cook for 45 minutes.