What are your favorite vegetarian recipes for Thanksgiving?

I'm looking to make something tasty to replace the turkey I do not plan on eating. What are your favorite vegetarian recipes for Thanksgiving?
well i'm planning to make





Vegan Pot Pie


• 2 cups potatoes, diced small


• 1 1/2 cups carrots, diced small


• 1/2 small onion, chopped


• 16 ounces frozen peas (can use green beans instead if you prefer)


• 1 cup gluten or textured vegetable protein (my favorite is Worthington FriChik, but I believe it has egg in it so its not vegan only vegetarian)


Cream Sauce


• 2 tablespoons flour


• 2 tablespoons oil


• 2 cups soymilk


• 2 teaspoons vegetable stock


Pie Crust


• 1 cup whole wheat flour


• 1 cup unbleached white flour


• 1 teaspoon salt


• 1/2 cup oil


• 1/2 cup water


Directions





Steam potatoes, carrots, and onion until tender.


Add vegetable protein and peas. Mix lightly.


Place this mixture in a casserole dish and set aside.


Combine Cream Sauce ingredients in a bowl.


Pour Cream Sauce ingredients into a saucepan and cook on low to medium heat, stirring constantly until thickened.


Pour Cream Sauce over vegetables in casserole dish.


Start pie crust by mixing whole wheat flour, unbleached white flour and salt together in a bowl.


Blend together oil and water and then add this liquid mixture to the dry mixture (flours and salt). Stir.


Roll out between two sheets of wax paper.


Cover vegetables and cream sauce in casserole dish with pie crust.


Bake in the oven, 424-450 degrees F, for 20 minutes or until nicely browned.











Wheatmeat with Oyster Mushroom and “Sausage” Stuffing





For the Seitan:


Dry Ingredients:


2 cups wheat gluten flour


¼ cup bread flour


¼ cup nutritional yeast


1 teaspoon paprika


1 teaspoon onion powder


½ teaspoon garlic powder


½ teaspoons salt


½ teaspoon freshly ground black pepper


Wet Ingredients:


2 tablespoons tahini


1 tablespoon tomato paste


¼ cup tamari or other soy sauce


1 tablespoon olive oil


1 ¼ cups water


For the stuffing:


1 tablespoon olive oil


1 yellow onion, minced


1 celery stalk, minced


6 ounces oyster mushrooms, coarsely chopped


8 ounces cooked vegan sausage, chopped


¼ cup minced fresh parsley


1 teaspoon dried thyme


½ teaspoon dried ground sage


½ teaspoon dried savory


Salt and freshly ground black pepper


5 cups finely cubed bread


½ cup water


Make the Seitan:


Combine the dry ingredients in a large bowl and set aside. In a separate bowl, combine the tahini, tomato paste, and tamari, stirring to blend. Stir in the oil and water and blend until smooth. Add the wet ingredients to the dry ingredients. Mix until well combined, then knead for a minute.


Place the seitan between two sheets of plastic wrap on a flat work space and stretch it out with your hands, then roll it out with a rolling pin or wine bottle until it is approximately an 11-inch square about 1/3-inch thick. Let it rest while you make the stuffing. (You can place a 9-x13-baking dish on top of it to keep it stretched.


Make the Stuffing:


Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook for 10 minutes or until soft. Add the mushrooms, vegan sausage, parsley, thyme, and salt and pepper to taste, and cook 5 minutes longer, then place in a large bowl. Stir in the bread and mix well. Add as much of the water as needed to moisten the stuffing mixture. Set the stuffing aside. Preheat oven to 350°F.


To Assemble:


Use your hands to spread the stuffing evenly and firmly across the surface of the seitan, allowing a 1-inch border all around. Beginning at the edge nearest you, carefully roll up the seitan around the stuffing, using the film wrap it is laying on to help you. Use your fingers to press the edges of the seitan to seal the roast. Discard the film wrap.


Place the rolled seitan, seam side down, on a lightly oiled sheet of aluminum foil and enclose it, crimping the ends to seal the roast in the foil. Carefully place the roast in a 9- x 13- baking dish. Pour in enough water to come about halfway up the sides of the pan. Carefully place in the oven and bake for 90 minutes.


Open up the foil to expose the top of the roast and bake 10 minutes longer to brown. When the surface of the roast is firm and golden brown, remove it from the oven, and let it rest for at least 10 minutes before slicing. Using a serrated knife, cut the roast into 1/2-inch slices and arrange on a platter.





i like both. but i'll let you choose





have a happy thanksgiving :)


What are your favorite vegetarian recipes for Thanksgiving?
This is a good recipe:





http://www.ehow.com/how_4589612_easy-veg…
It's not a main dish but green bean casserole is pretty good. If you don't want turkey then you don't have to take any. :]