This Thanksgiving, elevate your feast with a stunning Complete Vegetarian Thanksgiving Menu that will leave your guests raving! Imagine a table adorned with vibrant roasted pumpkin, nutty quinoa, and a medley of sweet and savory flavors that capture the essence of the season. Whether you're a lifelong vegetarian or simply looking to add some plant-based magic to your holiday spread, this recipe promises to impress even the most discerning palates. Get ready to create a memorable meal that celebrates the bounty of autumn and warms the hearts of all who gather around your table!
Prep Time: 60 mins
Cook Time: 180 mins
Total Time: 240 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pumpkin, roasted and pureed
- 2 cups quinoa, cooked
- 1 cup cranberries, dried
- 1 cup pecans, chopped
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 apple, diced
- 1 onion, chopped
- 1 cup vegetable broth
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the pumpkin in half, remove seeds, and brush with olive oil. Season with salt and pepper.
- Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. Roast for 45-50 minutes until the flesh is tender and easily pierced with a fork.
- While the pumpkin roasts, rinse quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, combine quinoa with 4 cups of water and bring to a boil.
- Reduce quinoa heat to low, cover, and simmer for 15-20 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5-7 minutes.
- Add diced apple to the skillet and cook for an additional 3-4 minutes until slightly softened.
- Once pumpkin is roasted, scoop out the flesh and puree in a food processor until smooth.
- In a large mixing bowl, combine roasted pumpkin puree, cooked quinoa, sautéed onions and apples, dried cranberries, and chopped pecans.
- Drizzle maple syrup over the mixture and gently fold ingredients together. Season with salt and pepper to taste.
- Transfer the mixture to a serving dish. If desired, garnish with additional pecans and a drizzle of maple syrup.
- Warm the vegetable broth and serve alongside the dish as an optional moistening sauce.
- Let the dish rest for 10 minutes before serving to allow flavors to meld together.
Tips
- Prep Ahead: To save time on Thanksgiving Day, roast the pumpkin and cook the quinoa a day in advance. Just reheat them before mixing everything together.
- Customize Your Ingredients: Feel free to swap out the dried cranberries for other dried fruits like apricots or figs, and experiment with different nuts such as walnuts or almonds for added crunch.
- Add Depth of Flavor: Consider adding spices like cinnamon or nutmeg to the pumpkin puree for a warm, festive flavor that complements the other ingredients beautifully.
- Presentation Matters: For an eye-catching presentation, serve the dish in the roasted pumpkin halves or in a hollowed-out squash for a rustic touch.
- Don’t Skip the Broth: The warm vegetable broth adds moisture and enhances the flavors of the dish, so be sure to serve it on the side for a delightful finishing touch.
- Let It Rest: Allowing the dish to rest for 10 minutes before serving helps the flavors meld together, making each bite even more delicious!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
