Fellow Vegetarians, what in the heck are you making for Thanksgiving?! I need some tofuless ideas!?

I am going to be making Thanksgiving dinner this year for my family and I need some ideas! I need simple ideas that don't require obscure ingredients-- please keep in mind I live in a VERY small town and there are absolutely no health food stores around, all I have to work with is a Food Lion and Walmart! I have yet to master tofu, so that is out of the question, but I will have a few lightlife, morningstar farms and boca products available if need be. I wanted to try to stay a little traditional, if possible.Fellow Vegetarians, what in the heck are you making for Thanksgiving?! I need some tofuless ideas!?
There are many things that you can make for Thanksgiving. The following are fall themed recipes that can make for a great vegetarian Thanksgiving.



Appetizers/Soups:



“Cheesy” French Bread Hors D’oeuvres

http://www.vegcooking.com/recipeshow.asp…

Spiced Pumpkin Soup

http://www.elise.com/recipes/archives/00…

Potato Soup

http://www.ivu.org/recipes/soup/comforti…





Main Dishes



Thanksgiving Loaf

http://www.mercyforanimals.org/thanksgiv…

Stuffed Squash

http://www.wholefoodsmarket.com/recipes/…

Vegetable pie

http://www.cooks.com/rec/view/0,1650,145…

Tofurkey(an old standby if you don't feel like cooking)

Ratatouille

http://www.theveggietable.com/recipes/ra…

Stuffed Pumpkin

http://www.cooks.com/rec/doc/0,1850,1501…



Side Dishes

*Basically the same as anyone else's side dishes. You can make roasted veggies in vegetable stock, and make vegetarian gravy,



Dessert

Apple Pie

Pumpkin Pie

*again the usual desserts


I'll be making some of these:



http://www.vegan.com/recipes/vegan-thank…Fellow Vegetarians, what in the heck are you making for Thanksgiving?! I need some tofuless ideas!?
We're having nut loaf, there's loads of good recipes online. And if you put red wine in it, it tastes really nice.

No obscure ingredients, all you need is a load o nuts!
Veggie risotto

Roasted veg

Veggie lasagna

Veggie moussaka

Pasta bake

Morrocan tagineFellow Vegetarians, what in the heck are you making for Thanksgiving?! I need some tofuless ideas!?
I'm making a vegetable pot pie, and mushroom gravy to go with the mashed potatoes.
Fried pussycat.
My daughter makes a stuffed butternut squash. Filled with wildrice with cranberries in it.
I thought I heard that pumpkin pie was a traditional thanksgiving dish? Yum.
best vegetarian thanksgiving

http://www.mahalo.com/Best_Vegetarian_Th…
http://vegweb.com/



There's lots of recipes on here.
I will be enjoying the wholesome goodness of my world famous carrot and avocado salad:



1 lb medium wholesome carrots

1/2 cup chopped fresh cilantro

1/4 cup finely chopped onion

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 small garlic clove, finely chopped

3/4 teaspoon salt

1/4 teaspoon black pepper

1 firm-ripe California avocado



Preparation Halve wholesome carrots lengthwise, then cut diagonally into 2-inch pieces. Cook wholesome carrots in a 4- to 6-quart pot of boiling salted water until just tender, 5 to 6 minutes. Drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Let stand 5 minutes, then drain again and pat dry.



While wholesome carrots cool, stir together cilantro, onion, oil, lemon juice, garlic, salt, and pepper in a large bowl until combined.



Quarter avocado lengthwise, then peel and pit. Cut into 1/2-inch pieces and add to dressing along with wholesome carrots. Toss to combine.


I am making pumpking lasagna for my friends, and for dessert I am making pumpkin flan. The following recipe is NOT for vegans, it is just for vegetarians.



Ingredients

For the Pumpkin:

about 3 to 5 pounds of diced pumkin

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped fresh sage leaves

1 tablespoon Fennel and Cinnamon Spice Blend, recipe follows

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 teaspoon freshly grated nutmeg

2 cups ricotta cheese (or a 15-ounce container)

1 cup freshly grated Parmesan

2 large eggs



1 pound dried lasagna sheets (about 24 sheets), each 6 1/2 by 3 inches

Extra-virgin olive oil

For the sauce:

2 quarts whole milk

6 tablespoons unsalted butter

1 tablespoon sage, minced

2 teaspoons minced garlic

1/2 cup all-purpose flour

2 teaspoons salt

Freshly ground black pepper

1/2 teaspoon freshly grated nutmeg

To assemble the lasagna:

Butter, for dish

1 pound mozzarella, grated

1 cup freshly grated Parmesan

Directions

Preheat the oven to 400 degrees F.



Using a vegetable peeler, remove the pumkin's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the pumpkin flat on a cutting board. Cut the pumpkin in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the pumpkin in a single layer on the baking sheet. Roast the pumpkin in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the pumpkin from the oven and puree in a food processor with fresh nutmeg.





In a large bowl, mix the pumkin puree, ricotta, Parmesan, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate the mixture until ready to use.





In a large pot of boiling, salted water, cook the lasagna sheets until al dente. Drain the sheets and spread them on a baking sheet. Drizzle them lightly with oil and set aside.





Prepare the sauce: In a large saucepan, bring the milk to a slow simmer over medium heat. In a large pot, melt the butter over medium-low heat. Add the sage and garlic to the butter, cook for 30 seconds, then add the flour and stir. Add about 3 cups of the milk, and whisk vigorously to prevent lumps. Bring to a boil, while whisking continuously. Add the remaining milk and whisk again. Add the salt, pepper, and nutmeg. Adjust the heat to low to maintain a slow simmer, and cook until the sauce coats the back of a spoon, about 5 minutes, whisking frequently. Remove the saucepan from the heat. Makes about 8 cups.





Preheat the oven to 375 degrees F.





Butter a 9 by 13-inch baking dish. Spoon a ladle of bechamel into the dish and spread to coat the bottom. Place a single layer of lasagna sheets on top of the bechamel. Spread some of the pumpkin mixture evenly over the lasagna sheets and sprinkle about 2 tablespoons of mozzarella cheese and 1 tablespoon of grated Parmesan on top. Repeat this step until all ingredients are used, starting with 2 to 3 ladles of bechamel for each layer. Keep building the layers until the pan is full to about 1/4-inch from the top. Finish with cheese and sauce directly over the noodles. Bake in the middle of the oven for about 1 hour. Remove the cover, and continue cooking for another 15 minutes until golden brown and bubbling. Allow lasagna to rest before slicing. Serve warm.