Satiated Saturday: Vegetarian Thanksgiving Roundup

This is my second thanksgiving as a vegetarian, but the first where I will actually be at a thanksgiving dinner.  I usually prefer to spend my thanksgiving at a museum and thinking critically about American history, and in fact history as a whole.  But, in order to participate in thanksgiving with my family  I need to have some vegetarian options for myself.  Because I don’t have as many of these in my own arsenal, I’ve rounded up a bunch of resources for you me and you guys.

Satiated Saturday

The Veggie Table | A vegetarian blog with its own roundup of recipes, but all of these are original and created by the author Laura K. Lawless.

Veg Kitchen | Another roundup from a vegan blog, and I think most of these are original recipes too.  All vegan things are safe for vegetarians, but remember that not all vegetarian things are safe for vegans, so if you have vegan friends over for thanksgiving, remember that they might need separate things as well.

Buzzfeed actually has a handful of vegetarian/vegan thanksgiving recipe roundups, so here we go.  Pure Links | Brussels Sprouts For Thanksgiving | 29 Side Dishes | 37 Delicious Vegetarian Recipes For Thanksgiving | 22 Delicious Meatless Mains | 41 Delicious Vegan Thanksgiving Recipes

Chef In You | A vegetarian thanksgiving roundup from 2009.  There is everything from soup to risotto on this list, so it’s sure to have something for you.

The Pioneer Woman Stuffing | Substitute veggie broth for chicken broth in this recipe and you can make your own stuffing from scratch.

Satiated Saturday | Shameless self-promotion: you should check out my Satiated Saturday category on my blog

Vegetarian Gravy | This is my vegetarian gravy recipe, and I love it.  I’ll be making it for my family to share the joy that is delicious meatless gravy.

Easy Italian Bread | My Italian bread recipe adapted from Bakers Banter would be delicious on the side of your tofurkey.

Roasted Almonds | Roasted almonds would make a great side, especially if you’re the only vegetarian and you have a hard time getting family to let you in the kitchen on Thanksgiving.  They’re easy and fast.

Remember: if you check the ingredient list you can find lots of vegetarian stuffing mix, and mashed potatoes are always vegetarian.  If you’re like my family you could make an antepasto tray/spread and not let anyone else eat it.  (We haven’t actually made an antepasto in years because our thanksgivings are weird, but they were my favorite as a kid).  Try this tutorial from Martha Stewart, and this one from Giada de Laurentiis.

Happy Thanksgiving to my American readers!

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Satiated Saturday: Vegetarian Gravy

I know it’s been a while, but just in time for Thanksgiving, I’ve created a vegetarian gravy recipe for you.  I referenced two gravy recipes (this and this) but didn’t particularly follow either one.  Also, I don’t have many photos because I wasn’t planning to put it up when I made it.

Satiated Saturday: Vegetarian Gravy

First, gather your ingredients.

I used: about 2 tbs vegetable oil, ⅓ cup chopped white onion, 3 cloves minced garlic, approximately ⅓ cup flour, 2 ½ cups vegetable stock, ½ cup water, and 1 stalk chopped celery.

 

Next prepare your ingredients.  I didn’t do this while I was cooking, but you should prep the ingredients before you start cooking, because it will make things easier.  So chop your onions and celery, mince your garlic, measure your oil, stock, and water, and then mix your stock and water together.  This helps to temper the strong flavor of vegetable stock by itself.  The celery is optional, and make sure to chop it to a size you can handle in the gravy.

Vegetarian Gravy

You can download the pdf version by clicking here.

 

Now you’re ready to heat your medium sized pot and your vegetable oil.  I put it on high until it got hot, then lowered it to medium for the rest of the cooking time.  Give it a minute or two to heat up, then add your onions.  You want to cook them until they’re pretty translucent, which will be about five minutes.

 

Midway through cooking your onions, add your minced garlic.  You don’t want to add it too early or it will burn.  Use your best judgment, I trust you.  (This is also what my boss said when she entrusted me with judging a comp membership request at the museum.  Have I mentioned that I intern at the Missouri History Museum?  Cause I never stop thinking about it).

 

When the onions are translucent, add your flour.  This is not an exact science so add it little by little until it forms a paste-like consistency.  This will keep your gravy from being too runny.  And remember, you can always add more later.

 

Now that it’s a paste, completely ruin that texture by adding your stock and water.  Stir that together, then add your chopped celery.  The celery is optional, but I quite like celery.

Vegetarian Gravy

Allow your gravy to simmer for about 40 minutes.  If it starts to boil turn the heat down.  When it’s ready you can strain out the celery, garlic, and onions, or leave them in.  I left them in for extra flavor.

 

I fed this to my carnivore mom, and she couldn’t tell it was vegetarian.  It’s delicious over mashed potatoes, and I think it would be good with a veggie loaf too.  I hope you enjoy it as much as I do.

Not entirely unrelated: I recently posted a video about the holiday season and how it’s not all Hallmark cards and sappy movies for everyone.  You should check it out.

Satiated Saturday: Baked Rotini

This post is going to be pretty short.  To be honest, I forgot to type it up earlier this week, and it’s now Saturday.  Whoops.

Satiated Saturday: Baked Rotini

Earlier this week I made and photographed a very simple baked rotini dish.  It’s not fancy, but it was delicious.  I don’t know about you, but I really love when the pasta gets crunchy at the top layer.  So to begin, get together your cast of characters.  I made this fast so that I could send some to work with my mom, so I don’t have a photo of the ingredients.  It was just Vegetable Rotini (the kind made from spinach, but you could use tricolor as well), marinara sauce (or as my mother calls it, red gravy), and shredded mozzarella cheese.

First, cook your pasta.  You could also add some vegetables to it.  Sliced or diced tomatoes, green, kalamata, or black olives, broccoli florets, or spinach would work really well.  If you’re adding those, prepare them as well.

Satiated Saturday: Baked Rotini

Next, preheat your oven to 350.  While that’s preheating, finish cooking your pasta/veg.  When they’re cooked, spread the pasta into a large baking dish in as thin a layer as you can.  If you’re adding vegetables or tomatoes spread those in this layer.

Baked Rotini Printable Recipe

Cover the pasta/veg with your marinara, and then top that with your shredded mozzarella.  You could also put on some shredded parmesan, but I didn’t have any already shredded.  Pop it in the oven for 20-25 minutes, and then let it cool for about three minutes.  Nom at will.  

I also made a quick printable pdf of the recipe in case anyone wanted to take it into the kitchen with them without having to worry about getting electronics dirty.  Click here or on the image above to get it: Baked Rotini Printable