Last Updated on April 9, 2020
Thanksgiving is amazing, but when you’re a vegetarian what do you put at the center of the table?
I love sides as much as anyone, but it is nice to have a showstopper – a main – a kick-ass focal point that would put any turkey to shame!!
I love to have something that really ties the plate together, and I think both of these options would be a beautiful edition to your menu.
If you haven’t checked out my zero waste Thanksgiving guide make sure to grab a copy, it has an entire guide including a grocery list, menu, recipes, and even a cooking schedule!
I love this roasted cauliflower. It has this beautiful crust on it that makes more beautiful than a golden brown turkey!
45 Minutes / 400 Degrees / 4 Servings
1 head of cauliflower
2 tablespoons of flax meal
2 tablespoons of nutritional yeast
1 teaspoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of parsley
1 teaspoon of mustard powder
1 teaspoon of turmeric
1 teaspoon of smoked paprika
1 teaspoon of cumin
1/4 cup of olive oil
1/4 cup of water
juice of 1 lemon
carefully remove all of the leaves from the cauliflower leaving the stalk fully intact
place the cauliflower in a pan stalk side up
mix all of the ingredients together in a bowl
pour half of the mixture into the cauliflower and tap it to make sure the mixture is evenly dispersed through the cauliflower
bake the cauliflower stalk up for 20 minutes
take the cauliflower out and turn it so the florets are on top
spread the rest of the mixture over the cauliflower
since there’s flax meal, it might get a little congealed so feel free to add 1-2 more tablespoons of water
bake for 25 more minutes until golden brown
pull out of the oven and let it cool for half and hour
slice into steaks and serve with a side of gravy
You can grab my gravy recipe in my Thanksgiving Guide!
stuffed acorn squash:
This is such a festive edition to the table and a complete celebration of fall produce.
30 Minutes / 400 Degrees / 2 Servings
1 acorn squash
2 cups of cooked quinoa*
1/4 cup of toasted pecans
1/4 cup of toasted cashews
3/4 cup of shiitake mushrooms
3/4 cup of granny smith apples or dried cranberries
zest and juice of one lemon
salt and pepper to taste
fresh sprigs of thyme
slice the acorn squash in half and scoop out the seeds and insides
salt the acorn squash generously
place the acorn squash flesh side down on a greased cookie sheet
place in an oven at 400 degrees for 30 minutes and the flesh is caramelized and fork tender
chop the nuts
sauté the mushrooms and the apples together until tender with the lemon zest and lemon juice
add in the quinoa and the nuts and salt and pepper to taste
once the squash is out of the oven scoop the quinoa stuffing inside
top with fresh thyme and serve
If you make any of my recipes this holiday season, please tag me on Instagram! Be on the look out next week because
I’m going to be sharing recipes for Thanksgiving leftovers, AND I’m going to be sharing an awesome giveaway…. it’s going to be good. 😉