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    Elements of Living

Meatless Thanksgiving Recipes

If you’re a vegetarian, eating turkey is for the birds. So Thanksgiving can get a little tricky since, traditionally, it’s the featured item on the menu—the main dish you wish wasn’t meat, right? But there’s no need to ruffle feathers by requesting that vegetarian selections be included in the spread. Bring them yourself. This way, there’s no added stress on the host or hostess, and you’re guaranteed to have a few meat-free faves to fill up on. Perfect. Plus, there’s a bevvy of veggie recipes out there that everyone will love—even the carnivores. Need some suggestions? Read on…

Baked Acorn Squash with Chestnuts, Apples, and Leeks
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You’ll probably want to double, or even triple, this delicious, festive veggie bowl that’s great as a main course or a super side with turkey. Plus, it looks really pretty on the plate. Everyone will want some once they see it. And then even more once they taste it.
Baked Acorn Squash with Chestnuts, Apples, and Leeks
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You’ll probably want to double, or even triple, this delicious, festive veggie bowl that’s great as a main course or a super side with turkey. Plus, it looks really pretty on the plate. Everyone will want some once they see it. And then even more once they taste it.
Servings
8
Servings
8
Ingredients
  • 4 Acorn Squash halved lengthwise and seeded
  • 3 tbsp olive oil may need a little more for brushing
  • 1 pinch Kosher Salt per half
  • 1 pinch Black Pepper per half
  • 3 tbsp Unsalted Butter
  • 1 1/2 cup Diced Celery
  • 2 Leeks halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Apples peeled and diced
  • 2 tsp Thyme finely chopped
  • 10 oz Rustic Rye Bread "day old" with crusts removed and diced
  • 7 oz Cooked Chestnuts vacuum packed
  • 1/2 cup Parsley chopped
  • 1/3 cup Heavy Cream
  • 1/3 cup Vegetable Stock
Servings:
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Ingredients
  • 4 Acorn Squash halved lengthwise and seeded
  • 3 tbsp olive oil may need a little more for brushing
  • 1 pinch Kosher Salt per half
  • 1 pinch Black Pepper per half
  • 3 tbsp Unsalted Butter
  • 1 1/2 cup Diced Celery
  • 2 Leeks halved lengthwise and sliced crosswise 1/4 inch thick
  • 2 Apples peeled and diced
  • 2 tsp Thyme finely chopped
  • 10 oz Rustic Rye Bread "day old" with crusts removed and diced
  • 7 oz Cooked Chestnuts vacuum packed
  • 1/2 cup Parsley chopped
  • 1/3 cup Heavy Cream
  • 1/3 cup Vegetable Stock
Servings:
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Brush the cut sides of the squash with olive oil and season the cavities with salt and pepper.
  3. Place the squash cut side down on two baking sheets and roast for about 25 minutes, until just tender.
  4. Meanwhile, in a large skillet, melt the butter in the 3 T of olive oil. Add the celery, leeks, a generous pinch of salt and pepper, and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
  5. Add the apples and thyme and cook over moderately high heat until the apples just start to soften, about 5 minutes. Then scrape the mixture into a large bowl.
  6. Add the bread, chestnuts, parsley, cream, and stock and toss well. Season with salt and pepper.
  7. Turn the squash, cut side up. Spoon the stuffing into the cavities and bake until the squash are tender and the stuffing is golden brown, about 20 minutes.
  8. Transfer to plates and serve.
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Baked Polenta With Mushrooms
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This incredible, savory dish can also be served as the main course or a side. And it will be gone before you know it, so be sure to get a big scoop for yourself before it disappears.
Baked Polenta With Mushrooms
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This incredible, savory dish can also be served as the main course or a side. And it will be gone before you know it, so be sure to get a big scoop for yourself before it disappears.
Ingredients
  • 4 1/2 cups Water
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Cornmeal coarse or medium
  • 3 tbsp olive oil
  • 3/4 tsp Dried Sage
  • 7 tbsp Freshly Grated Parmesan Cheese
  • 2 tbsp Butter
  • 1 1/2 lbs Mushrooms thinly sliced
  • 1/4 tsp Black Pepper
  • 6 oz Fontina Cheese shredded or grated
Servings:
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Ingredients
  • 4 1/2 cups Water
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Cornmeal coarse or medium
  • 3 tbsp olive oil
  • 3/4 tsp Dried Sage
  • 7 tbsp Freshly Grated Parmesan Cheese
  • 2 tbsp Butter
  • 1 1/2 lbs Mushrooms thinly sliced
  • 1/4 tsp Black Pepper
  • 6 oz Fontina Cheese shredded or grated
Servings:
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Instructions
  1. Heat the oven to 350 degreed F.
  2. In a medium saucepan, bring the water and 1 tsp. salt to a boil.
  3. Add the cornmeal in a slow stream, whisking. Add 1 tbsp of oil and ¼ tsp. of sage. Reduce the heat and simmer, stirring frequently with a wooden spoon until very thick, about 20 minutes. Stir in 3 tbsp of the Parmesan.
  4. Meanwhile, butter an 8-by-12-inch baking dish.
  5. In a large frying pan, melt 1 tbsp of the butter with 1 tbsp of oil over moderately high heat. Add half the mushrooms, 1/4 tsp. each of the salt and sage, and 1/8 tsp. of the pepper. Cook, stirring frequently, until mushrooms are golden, about 5 minutes. Remove.
  6. Repeat with the remaining mushrooms.
  7. Pour half the polenta into the baking dish and spread in an even layer.
  8. Top with half the mushrooms, followed by half of the fontina and 2 tbsp of the Parmesan.
  9. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan.
  10. Bake until the cheese is bubbling, about 15 minutes.
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Spinach Gratin
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This nutritious dish is so delicious even the kids will want to dig in. Well, maybe not since it’s spinach, but prepare to be pleasantly surprised.
Spinach Gratin
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This nutritious dish is so delicious even the kids will want to dig in. Well, maybe not since it’s spinach, but prepare to be pleasantly surprised.
Servings
8
Servings
8
Ingredients
  • 4 tbsp Unsalted Butter
  • 4 cups Yellow Onions chopped
  • 1/4 cup Flour
  • 1/4 tsp Nutmeg
  • 1 cup Heavy Cream
  • 2 cups Milk
  • 3 lbs Frozen Spinach Chopped
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Gruyere Cheese grated
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Ingredients
  • 4 tbsp Unsalted Butter
  • 4 cups Yellow Onions chopped
  • 1/4 cup Flour
  • 1/4 tsp Nutmeg
  • 1 cup Heavy Cream
  • 2 cups Milk
  • 3 lbs Frozen Spinach Chopped
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Gruyere Cheese grated
Servings:
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Instructions
  1. Preheat the oven to 425 degrees F.
  2. Melt the butter in a heavy-bottomed sauté pan over medium heat.
  3. Add onions and sauté until translucent, about 15 minutes.
  4. Add flour and nutmeg and cook, stirring, for 2 more minutes.
  5. Add cream and milk and cook until thickened.
  6. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.
  7. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
  8. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.
  9. Bake for 20 minutes until hot and bubbly. Serve hot.
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Butternut Squash Baked Risotto
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Don’t be intimidated by the risotto. It’s easier to make than you think. With this easy-to-make-then-bake recipe, there’s no need to stir and stir until your arm goes numb. Really. Most of the cooking takes place in the oven, so give it a try!
Butternut Squash Baked Risotto
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Don’t be intimidated by the risotto. It’s easier to make than you think. With this easy-to-make-then-bake recipe, there’s no need to stir and stir until your arm goes numb. Really. Most of the cooking takes place in the oven, so give it a try!
Servings
6-8
Servings
6-8
Ingredients
  • 2 tbsp Extra-Virgin Olive Oil
  • 2 Shallots diced
  • 2 cloves Garlic minced
  • 1 tsp Thyme
  • 1 1/2 cups Arborio Rice
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1/2 cup Dry White Wine
  • 1 medium Butternut Squash peeled and diced medium
  • 4 cups Vegetable Broth preferably low sodium
  • 1 bunch Black or Curly Kale stems removed, cut into 1/2-inch strips
  • Freshly Grated Parmesan Cheese for topping per serving
Servings:
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Ingredients
  • 2 tbsp Extra-Virgin Olive Oil
  • 2 Shallots diced
  • 2 cloves Garlic minced
  • 1 tsp Thyme
  • 1 1/2 cups Arborio Rice
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1/2 cup Dry White Wine
  • 1 medium Butternut Squash peeled and diced medium
  • 4 cups Vegetable Broth preferably low sodium
  • 1 bunch Black or Curly Kale stems removed, cut into 1/2-inch strips
  • Freshly Grated Parmesan Cheese for topping per serving
Servings:
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high.
  3. Add shallots and cook, stirring occasionally, until soft, about 3 minutes.
  4. Add garlic and thyme and cook until fragrant, about 1 minute.
  5. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper.
  6. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
  7. Add squash and broth; bring mixture to a boil.
  8. Stir in kale.
  9. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
  10. Sprinkle with Parmesan and serve.
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