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Holiday Recipes for Vegetarians

Holiday Recipes for Vegetarians
  • On November 26, 2014

I’m a vegetarian, which can make dining with family and friends a bit tricky, especially when they want to go to a steakhouse but assure you that the steakhouse serves “Salads”. (Steakhouse salads, for the uninitiated, usually consist of a pile of iceberg lettuce with some bacon crumbled on top. Not the most satisfying dinner.)

The holidays provide an entirely new series of pitfalls for vegetarians. When you’re attending a family potluck, figuring out what is safe to eat can be a hassle. Even asking people to use vegetable broth or skip the marshmallows isn’t always enough.

I’ve resorted to simply bringing my own holiday mini-dinner. Here are a few vegetarian recipes that I’ve used and enjoyed to make your holiday dining more fulfilling.


Vegetarian Gravy (From

1/2 cup vegetable oil
1/4 cup nutritional yeast
1/3 chopped onion
5 cloves minced garlic
1/2 cup flour
4 tbsp soy sauce
2 cups vegetable broth
1/2 tsp dried sage
1/4 tsp black pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.


Vegetarian Dressing (From Emilyfarris at

2 sticks salted butter
3 tablespoons fresh, chopped sage
1 large, white onion, chopped
1 carrot, finely chopped
3 stalks celery finely chopped
2 apples, chopped (with skins)
3 cloves garlic, chopped
1 can vegetable broth
1/4 teaspoon cayenne pepper
1 loaf day-old french bread
1/2 cup dried cranberries

Preheat oven to 350ºF.

Melt butter in a large saute pan over medium heat. When the butter is melted add one tablespoon of the sage, the onion, celery and the carrot. When the onions become translucent, add the garlic, apples and salt and pepper generously, very generously. After the apples have cooked for about 2 minutes, pour the vegetable broth into the pan, season with the cayenne and more salt and pepper as needed, and let the mixture saute for 1 to 2 more minutes.

Tear the bread into approximately 1/2-inch squares and place in a 2-3/4-quart casserole dish. Add the cranberries and sage. Remove the mixture from the stove and pour it over the bread. Mix well and bake uncovered at 350ºF for about 45 minutes to an hour. For best results, stir at least once.

 Sweet Potato Casserole (
4 Cups Sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 tsp salt
4 tbs butter, softened
1/2 cup milk
1/2 tsp vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tbs butter, softened
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
(Image courtesy Martha_chapa95 under cc by-2.0)
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  1. Karin

    This is AWESOME! I’ve been futzing with a “meated” dressing for a while, and this looks much better and easier. 😀 (Since our T-Day’s already gone, will give it a go for Christmas, eh?)

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