Anonymous wrote:I make roasted root veggies with a pomegranate balsamic dressing. Always a hit.

I'll find the recipe and post if if anyone wants it

But what about a main dish? By "main dish," I mean a protein source. (not the OP, by the way.)

I once had a delicious nut roll. I don't know where the host got it, but it was very filling. It wasn't a dessert nut roll. It was like a meatloaf, but it was made with nuts.

Not a vegetarian, but I really like thanksgiving sides better than the turkey. I'd think there is plenty to eat without making something special.

20+ year vegetarian here. Don't go too crazy here. I love pigging out on the sides at Thanksgiving. I cannot stand when people make a big production over having a vegetarian at Thanksgiving dinner. One year, the host made Eggplant Parmesan, "just for me". Although I normally like this dish, I had to make a big enough dent in it so as to not be rude, which left barely any room for those sides I love so much. Worst Thanksgiving ever. Besides, if your vegetarian guest is picky, they will/should be bringing a dish that they know they can eat.

Anonymous wrote:

Anonymous wrote:Last year I made a vegetarian Shepard's pie with lentils. Went over well. This year I'm considering making vegetarian pot pies with seitan.

By definition, shepherds pie has lamb. There cannot be a vegetarian version.

Well, there is. Get over it.

If you can eat eggs, maybe a nice quiche.

Anonymous wrote:Last year I made a vegetarian Shepard's pie with lentils. Went over well. This year I'm considering making vegetarian pot pies with seitan.

By definition, shepherds pie has lamb. There cannot be a vegetarian version.

Anonymous wrote:I make roasted root veggies with a pomegranate balsamic dressing. Always a hit.

I'll find the recipe and post if if anyone wants it

Not sure roasted veggies would qualify as a main dish.

Anonymous wrote:

Anonymous wrote:Whole Foods carries herbed, breaded tofu triangles that are easy to crisp up on the stove or in the oven. They taste nice with a veg mushroom gravy & go well with classic thanksgiving sides (made vegetarian, by using veg stock, leaving bacon toppings on the side, etc). Plus it's nice to have some protein with the mix of veggie sides.

We also used to do winter squash filled ravioli with sage-butter that went over well.

Where do they keep this? With the regular tofu?

I've gotten it at the prepared foods counter (sometimes) and at the aisle where they have ready-to-heat & serve style boxes. Ive bought it at friendship heights and the one in Glover park before.

Unless you have a lot of vegetarians is make Mac and cheese and call it a day. I don't eat turkey and love the sides. The few times someone's made me a main dish I feel obligated to eat it but don't want to.

Anonymous wrote:Vegetarian Wellington. There are lots of variations, but I have made this one and it was well received:
http://cooking.nytimes.com/recipes/1013339-butternut-squash-and-mushroom-wellington

Yum.

Anonymous wrote:Whole Foods carries herbed, breaded tofu triangles that are easy to crisp up on the stove or in the oven. They taste nice with a veg mushroom gravy & go well with classic thanksgiving sides (made vegetarian, by using veg stock, leaving bacon toppings on the side, etc). Plus it's nice to have some protein with the mix of veggie sides.

We also used to do winter squash filled ravioli with sage-butter that went over well.

Where do they keep this? With the regular tofu?

Indian food.

Vegetarian Wellington. There are lots of variations, but I have made this one and it was well received:
http://cooking.nytimes.com/recipes/1013339-butternut-squash-and-mushroom-wellington

I'm vegetarian and I just make a Quorn roast. It's my favorite of the vegetarian roasts, by far, and lets me spend time on the other delicious sides.

Whole Foods carries herbed, breaded tofu triangles that are easy to crisp up on the stove or in the oven. They taste nice with a veg mushroom gravy & go well with classic thanksgiving sides (made vegetarian, by using veg stock, leaving bacon toppings on the side, etc). Plus it's nice to have some protein with the mix of veggie sides.

We also used to do winter squash filled ravioli with sage-butter that went over well.