Vegetarian Thanksgiving

  in Blog

Avoiding meat this Thanksgiving? Not a problem! Enjoy these recipes for your meatless Friendsgiving meal. (Also check out all the frozen meatless entrees we have in stock.)

Vegan Green Bean Casserole

recipe by Hummasapien

  • Heaping 1/2 cup raw cashews, soaked for 30 minutes
  • 1/2 cup water
  • 3 medium onions, divided
  • 3 tbsp whole grain bread crumbs or GF breadcrumbs
  • 3 tablespoons flour or GF flour
  • 2 1/4 teaspoons salt (divided)
  • 2 lbs frozen cut green beans
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 2 (8 oz) packages sliced mushrooms, chopped
  • Pinch ground nutmeg
  • 1 tablespoon soy sauce
  • 1/4 cup dry white wine
  • Freshly ground black pepper, to taste
  1. Grease a 9×13 or 3qt baking dish with cooking spray and set aside.
  2. Place cashews in a small bowl and cover with hot water. Set aside to soak for 30 minutes.
  3. Meanwhile, preheat oven to 475°F and spray a baking sheet or line with parchment paper. Thinly slice two of the onions and dice one onion, setting aside the diced one for later. Combine two sliced onions with bread crumbs, flour and 3/4 tsp salt in a large bowl, tossing to combine. Be sure to separate each individual onion piece. Spread onions in an even layer on baking sheet. Bake for about 20 minutes, tossing halfway through. Watch carefully to make sure they don’t burn towards the end of cooking. Once onions are done, remove from oven and lower oven heat to 350F for casserole.
  4. Bring a large pot with two inches of water to a boil. Add green beans. Return to a boil and cook over medium heat for about 5 minutes, or until tender. Drain and run cold water over green beans to stop cooking. Set aside.
  5. In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 5 minutes. Add garlic and mushrooms and cook for another 10 minutes, stirring often. Add nutmeg, soy sauce, white wine, 1 1/2 tsp salt, and pepper. Simmer for 5 minutes.
  6. Blend soaked cashews with water in a blender or food processor until completely smooth and creamy. Add cashew cream and 1/4 of the baked onions to vegetable mixture along with cooked green beans, stirring to combine.
  7. Spread mixture into prepared dish. Top with remaining baked onions. Bake at 350°F for 20 minutes (if onions are on the crispier side, you can cover with foil for first half of cooking.) Serve hot!

Sweet Potato Rounds with Gorgonzola

Recipe by Ali Lopez

2 sweet potatoes, large, and fairly uniform size
5 oz gorgonzola, crumbled
1/3 cup walnuts, chopped
1 tsp sea salt + more to taste
Extra virgin olive oil, as needed
1 cup fresh or frozen cranberries (thawed)
2 tablespoons balsamic vinegar
1/4 cup fresh-squeezed orange juice
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
pinch sea salt
1/4 cup honey or maple syrup

  1. Preheat oven to 425°F. In a small bowl, whisk together the balsamic vinegar, orange juice, olive oil, sea salt, and cinnamon.  Add the cranberries to a small baking dish, pour the mixture over the cranberries, and stir to combine. Cover with foil and bake for 15-20 minutes, or until softened. Remove foil, add maple syrup or honey, and stir well. Let stand 10 minutes then stir again. At this point, the cranberries should fall apart, the juices should thicken, and mixture should look like jam. Set aside until ready to use. 
  2. While the cranberries cook, cut the sweet potatoes into half inch thick rounds. Place sweet potato rounds on a baking tray and toss lightly in the olive oil. Sprinkle with salt. Bake the rounds for 8 to 10 minutes on each side until soft but not mushy.
  3. Transfer to a serving tray and top with the cranberries, cheese, and walnuts.

Turkish Carrot Yogurt Dip

1/4 cup extra-virgin olive oil
2 cups gently packed, coarsely shredded carrots (3 – 4 medium)
1/3 cup pine nuts, minimally chopped
3/4 teaspoon fine sea salt
2 garlic cloves
2 cups plain 2% Greek yogurt
Assorted dippers such as flat bread and raw veggies.

  1. Mince the garlic cloves, then mash into a paste with the side of a chef’s knife. Sprinkle.
  2. Heat a large skillet over medium-high heat. Add oil to pan. When oil shimmers, add carrots and cook, stirring frequently, until they begin to soften, about 6 minutes. 
  3. Add pine nuts and salt. Reduce heat to medium and continue cooking, stirring occasionally, for 5 or 6 minutes, or until carrots are completely soft and beginning to brown and the pine nuts are golden. Add garlic and cook, stirring, another 30 seconds to 1 minute, until fragrant. Set aside to cool slightly.  
  4. In a medium bowl, stir the carrot mixture into the yogurt. Drizzle with additional olive oil just before serving. Serve with crackers, vegetables, etc.

Roasted Pumpkin Apple Soup

3 pounds pie pumpkin, peeled, seeded, cut in 1 inch cubes
2 apples, peeled, cut in 1 inch cubes
1 yellow onion, quartered
2 stalks celery, cut in 1 inch pieces
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon dry thyme
1 teaspoon dry ginger
4 cups vegetable or chicken broth
Crème fraîche

  1. Heat oven to 400°F. Toss the squash, apples, onion, celery, olive oil, salt, and thyme, together in a bowl. Spread mixture on two parchment-lined baking sheets. Roast, stirring once, until tender, about 45 minutes.
  2. Heat the broth in a large pot. Add the roasted veggies and ginger and puree using an immersion blender until smooth. Bring to a simmer over medium heat. If it’s too thick, add a little water or more broth. Taste and adjust seasonings. Serve drizzled with creme fraiche.

Butternut Squash Soup with Goat Cheese Croutons

Adapted from Siren Hall
Serves 6

1 large butternut squash,  cut in half length-wise
2 tablespoons butter
1 large onion, chopped
1 stalk celery, chopped
4 cups chicken or vegetable stock
1/2 teaspoon dried ginger
1 – 2 tablespoons honey
Sea salt and white pepper to taste
1/4 cup heavy cream 

  1. Heat oven to 375°F. Place squash halves on a lightly oiled baking sheet and bake for 45 minutes or until squash is soft when pricked with a knife. Let cool. Scoop out seeds and pulp and discard. Scoop out flesh and reserve in a bowl.
  2. In a large soup pot melt the butter. Add onion and celery and cook until softened, about 8 minutes. Add squash, stock, ginger, and honey and bring to a simmer. Cook for about 30 minutes. 
  3. Using a hand-held immersion blender, blend soup until smooth. Blend in cream and salt and pepper to taste. Serve with goat cheese croutons.

Goat Cheese Croutons

1/4 cup flour
1 tablespoon soft butter
4 oz soft goat cheese
1 egg white, beaten lightly
Course sea salt

  1. In a medium bowl or food processor, combine flour, butter, and goat cheese into a smooth dough. Roll the mixture into a log about as wide as a quarter coin. Wrap tightly in plastic wrap or wax paper and refrigerate until firm. 
  2. Heat oven to 375°F. Cut the logs into slices approximately 1/4-inch thick. Brush with the egg white and sprinkle with salt. Place goat cheese coins on a rimmed cookie sheet and bake about 15 minutes or until lightly browned. Remove from oven, cool, and serve atop butternut squash soup.

Swiss Chard Crotata with Fennel Seed Crust

2 teaspoons fennel seeds
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1/2 cup freshly grated Parmesan cheese
1/2 cup extra-virgin olive oil
Up to 1/2 cup plus 2 tablespoons ice water

  1. Preheat a small skillet over medium heat. Toast fennel seeds, stirring constantly, until seeds are golden and fragrant, about 3 minutes. Set aside to cool. Set up food processor.
  2. Place cooled fennel seeds, flour, salt, and Parmesan cheese into food processor. Pulse until blended. Add olive oil and blend to combine. While processor is running, pour in ½ cup ice water (no ice), and add more if needed, 1 tablespoon at a time until the dough just begins to form a ball. Dough should be wet and smooth, but not sticky.
  3. Drop dough ball onto a lightly floured board and knead for about 30 seconds until it comes together fully. Flatten dough slightly, form into a disc, wrap in plastic wrap and let rest in refrigerator for at least 30 minutes or up to one day prior to assembly.


In a small bowl, combine and then set aside:

1 teaspoon fine sea salt
1/2 teaspoon crushed red pepper flakes
2 teaspoons dried Italian seasoning
2 pinches of ground nutmeg

Prepare the following:

3 tablespoons extra-virgin olive oil
1 medium red onion, diced medium
4 garlic cloves, minced
2 large bunches Swiss chard, leaves sliced into ¼ inch ribbons (about 15 loosely packed cups)
1 cup stems cut to 1/4-inch dice

  1. Preheat large skillet over medium heat. Add olive oil. Cook onion until it softens, about 2 minutes. Add garlic and chard stems until stems soften, about 5 minutes. Add chard leaves and red pepper mix. Cook until leaves are fully wilted and any liquid has cooked off, about 10 minutes more. Remove from heat and let cool.
  2. On a piece of parchment paper, flatten the dough and roll it from the center outward with a lightly floured rolling pin. Create a circle about 15 inches in diameter and a little less than ¼ inch thick. Transfer parchment and dough to large baking sheet.

In a large bowl, combine

3 eggs, slightly beaten
1/2 cup chopped scallions
1 cup ricotta cheese
1/2 cup grated Parmesan cheese

  1. Add cooled chard mix and blend well. Spoon onto crust starting in the center. Spread evenly and leave 1 ½ inches of dough showing around edge.
  2. Gently fold edges of dough up and over filling, pleating edges as you go. Add 1 teaspoon water to an egg, beat until frothy and brush on crust.
  3. Bake 45 minutes in 375° preheated oven or until crust is golden and filling is done in the center. 

Acorn Squash with Wild Rice Stuffing

3 acorn squash, halved lengthwise and seeds removed
3 tablespoons butter, melted, or vegan butter
1 tablespoon maple syrup
1 small onion, finely chopped
4 celery stalks, finely chopped
1 teaspoon dried thyme
1 teaspoon dried sage
2 cups cooked wild rice mix (1 cup uncooked*)
2/3 cup pecans, toasted and finely chopped
1/4 cup dried cranberries, finely chopped
1 teaspoon sea salt,
black pepper to taste

  1. Heat the oven to 450°F. Place squash cut side up on a baking sheet, brush 1 tablespoon of the melted butter over the tops and insides of the squash halves, drizzle with maple syrup, and sprinkle on salt and pepper. Bake until fork tender, about 25 to 30 minutes.
  2. Meanwhile, place 1 tablespoon of the melted butter in a large skillet over medium heat. Add the onion and celery, salt and pepper. Cook, stirring, about 10 minutes. Stir in the herbs and cook 1 more minute.
    Remove from heat and stir in the rice, pecans, cranberries, and 1 teaspoon salt and pepper to taste.
  3. Divide the rice filling among the roasted squash halves and drizzle the remaining tablespoon of butter over the top. Bake until the squash is completely tender and browning up and the filling is heated through, about 25 minutes.

*To cook wild rice: combine 1 cup wild rice with 4 cups water and 1/2 teaspoon sea salt. Bring to a boil, lower heat, cover, and cook for 45 minutes. Drain any remaining water.

Roasted Cabbage Wedges with Gremolata

By Ali Lopez

Think of this almost like a cabbage steak. And the gremolata topping elevates the humble cabbage to elegant status.

1 head green or savoy cabbage
Extra-virgin olive oil
salt and pepper, to taste
1/2 cup walnuts, coarsely chopped
1/2 cup shredded Parmesan cheese
For the gremolata:
1 cup flat leaf parsley, finely chopped
1 big garlic clove, minced
1 lemon, zested and juiced
1/3 cup extra virgin olive oil
salt and pepper, to taste

  1. Mix the chopped parsley with the rest of the gremolata ingredients. Taste and adjust seasoning. 
  2. Heat oven to 450°F. Cut the cabbage into quarters and then cut each quarter in half again so you have eight wedges. Make sure you cut through the core for each wedge. Set loose cabbage pieces aside for another use. Lay wedges down on a large baking sheet and drizzle with olive oil. Rub the olive oil all over the wedges so they are completely coated. Season with salt and pepper. Roast for 15 minutes, then carefully flip the wedges and roast for another 15 – 20 minutes or until they are as brown and crispy as you like. 
  3. Take them out of the oven and top with shredded Parmesan and chopped walnuts and then put back in the oven for another 5-10 minutes to toast everything. Remove from the oven and drizzle with the gremolata. Serve immediately.

Cider Braised Red Cabbage

1 tablespoon butter or vegetable oil
1 medium onion, halved and thinly sliced
1 Gala or Fuji apple, halved, cored, and sliced
1 small head red cabbage (2 pounds), cored, quartered, and thinly sliced
Sea salt and ground pepper
3 tablespoons cider or red wine vinegar
1 tablespoon natural cane sugar
1 cup water
1 teaspoon caraway seeds, optional

In a large heavy pot, melt butter (or add oil) over medium heat. Add onion and apple; cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with salt and pepper. Add cider vinegar, sugar, caraway seeds, and water. Bring to a boil; reduce to a simmer, cover, and cook until cabbage is tender, about 30 minutes, stirring frequently.

Gluten Free Ginger Bread with Lemon Icing

1 package Bob’s Redmill almond meal (1 lb)
3/4 teaspoon baking soda
1 1/2 sticks butter, softened
½ cup brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 egg
1/2 cup molasses

Lemon icing:
1 cup confectioners sugar
1 tablespoon lemon juice

  1. Heat oven to 350°F. Grease a 9 x 13 inch pan with butter. In a large bowl whisk together the almond meal, baking soda, and spices. Set aside.
  2. Cream the butter and sugar together until fluffy. Mix in eggs and molasses until smooth. Gradually beat in the almond mixture until combined.
  3. Press dough evenly into prepared pan. Bake for 30 minutes. Let cool.
  4. While bread is cooling, mix the confectioners sugar and lemon juice together in a small bowl until smooth. Drizzle icing over cool bread.

Apple Strudel

5 tart apples, peeled, cored, quartered, thinly sliced
grated rind of 1/2 a lemon
juice from 1/2 a lemon
3/4 cup natural cane sugar
1 teaspoon cinnamon
2 teaspoons all-purpose flour
pinch sea salt
8 ounces phyllo pastry, thawed
1 stick butter, melted

  1.  Heat oven to 400°. Mix apples with lemon rind, lemon juice, sugar, cinnamon, flour, and sea salt in a bowl; set aside.
  2.  Place 1 phyllo leaf on a clean work surface, short end closest to you, and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 of the butter.
  3.  Mound half of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
  4.  Roll up the filling encasing the apples and tucking in the edges as you roll. Brush top of the strudel with butter.
  5.  Repeat the entire procedure for the second strudel. Place strudels on a greased, rimmed baking sheet. Bake for 20 to 25 minutes, until browned.

Working with phyllo dough: Thaw dough out in refrigerator overnight. Remove wrapping and unroll. Place a damp dish towel over the exposed dough sheets to prevent them from drying out. Re-cover in between brushing each layer. Wrap remaining dough tightly in plastic wrap.