Newspaper article St Louis Post-Dispatch (MO)

It's Time to Give a Veggie Main Dish Its Due at Thanksgiving

Newspaper article St Louis Post-Dispatch (MO)

It's Time to Give a Veggie Main Dish Its Due at Thanksgiving

Article excerpt

This year we decided to reverse engineer the vegetarian Thanksgiving.

Traditionally, diners who ditch the turkey are forced to cobble together a "main dish" by picking and choosing from the foods everyone else considers sides. But this year, we decided to create a vegetarian main dish that not only can stand up next to the turkey, but that also is delicious enough that all the carnivores at the table will want it, too (and can treat it as a side dish).

This harvest roast is bold and substantial, just the vegetarian anchor you need to go alongside the mashed potatoes, stuffing and Brussels sprouts. You can bake it up as a loaf (similar to meatloaf) or for a more impressive presentation it can be stuffed into a squash or small pumpkin, then roasted. Delicious either way.

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VEGETARIAN HARVEST ROAST

Yield: 12 servings

4 tablespoons butter, divided

2 large leeks, white and light green parts, diced

2 medium yellow onions, finely diced

1 medium carrot, finely diced

4 cloves garlic, minced

2 stalks celery, finely diced

16 ounces mixed mushrooms, finely diced

cup white wine

2 tablespoons vegetarian Worcestershire sauce

1 tablespoon minced fresh sage

1 tablespoon minced fresh thyme

2 tablespoons minced fresh rosemary

1 cup chestnuts, finely chopped

1 cup walnuts, finely chopped

1 cup pecans, finely chopped

1 cup cooked barley or brown rice

1 cup cooked lentils

1 cup cottage cheese

4 eggs, lightly beaten

8 ounces shredded Gruyere or manchego cheese

Kosher salt and ground black pepper

2 small sugar pumpkins, about 1 pounds each (optional)

1 tablespoon all-purpose flour

2 cups chicken-flavored vegetarian broth or mushroom broth

2 tablespoons minced oil-packed sun-dried tomatoes, drained

1. In a large, deep skillet over medium-high, melt 3 tablespoons of the butter. Add the leeks, onions, carrot, garlic, celery and mushrooms. …

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