A Vegetarian Thanksgiving

With these rich and hearty meatless menus, you won’t even miss the big bird.

November 2008

Earthly Pleasures

The abundance of the season shines in this vegetarian Thanksgiving feast. Inspired by the Mediterranean, it’s at once sophisticated and deeply satisfying.

Artichokes Braised in Lemon and Olive Oil
Mushroom and Farro Pie
Parmesan-Roasted Butternut Squash
Cranberry Sauce with Dates and Orange
Moscatel-Glazed Parsnips
Smashed Potatoes with Roasted-Garlic Gravy
Sautéed Broccoli Rabe
Kohlrabi and Mâche Salad
Prune, Cherry, and Apricot Frangipane Tart
Pumpkin Tart with Anise-Seed Crust
Roasted Chestnuts

Photograph by Jonny Valiant

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The Vegetarian’s Dilemma

With combinations this robust and flavors this bright, the hardest decision is what to eat first.

Spicy Green Salad with Manchego and Pears
Pumpkin Stuffed with Vegetable Stew
Roasted-Vegetable and Wine Sauce
Rice and Noodle Pilaf with Toasted Almonds
Kale with Garlic and Cranberries
Bittersweet Chocolate Pecan Pie
Apple Galette

Photograph by Romulo Yanes

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Home for the Harvest

A robust—and meatless—feast offers an ideal way to give thanks.

Bruschette with Chickpea Purée and Chopped Arugula Salad
Broiled Polenta Sticks
Roasted Delicata Squash and Mushrooms with Thyme
Sautéed Broccolini with Garlic
Roasted Vegetable Gravy
Frizzled Onion
Meringue Roulade with Anise Cream
Baked Figs in Lemon Syrup

Photograph by Andrea Fazzari

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vegetarian
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gourmet entertains

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