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Source: istock

7 Vegetarian Thanksgiving Dishes for People Who Are Sick of Tofurkey

By Pippa Raga

If you're a vegetarian, you shouldn't have to silently suffer this Thanksgiving while everyone stuffs their face with turkey and you're stuck spooning side salads and cranberry sauce onto your plate.

And don't even get us started on tofurkey. Seriously, don't. Just because you eat a plant-based diet doesn't mean your Thanksgiving dinner can't be spectacular and even make meat-eaters jones for seconds. 

Below, find 7 vegetarian Thanksgiving recipes for dishes that'll wow your entire family.

1. Whole Roasted Cauliflower with Golden Beet Tahini

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Source: 800degrees

800degrees shared this delectable cauliflower recipe with us and our mouths are watering. The recipe below serves 4.

FOR THE CAULIFLOWER
- 1 Medium Size Cauliflower, leaves attached
- 1 gallon Water, Room temperature
- 1 cup Sea Salt
- 3 TBSP Best quality extra virgin olive oil
- Pinch Smoked Maldon Sea Salt
Make a brine with the water and salt.  Submerge the cauliflower and brine for at least 2 hours, up to 24 hours.  Remove the cauliflower, pat dry, drizzle with half the olive oil, wrap in foil and bake in a preheated oven (preferably woodfired) at 500 degrees for 15 minutes.  Remove from the oven, leave in foil for 5 minutes, then open foil to let the steam out. When ready to serve, completely unwrap the flower and roast in a wood burning oven (or regular oven, or covered charcoal grill) at 500 degrees for 10-15 minutes or until nicely browned and hot throughout.  Drizzle with remaining olive oil and sprinkle with smoked sea salt. Serve over golden beet tahini sauce.
FOR THE GOLDEN BEET TAHINI
- 2 Medium Golden Beets
- 1/2 cup Tahini
- 3 Garlic cloves, peeled
- 1 tsp Sea Salt
- 1 Lemon, juiced
- 2 TBSP  Extra Virgin Olive Oil
- ½ cup Warm water (or more as needed to achieve sauce consistency)
Preheat oven to 400.  Roast the beets wrapped in foil and lightly sprinkled with salt and a few drops of olive oil until tender throughout, about one hour. Allow the beets to cool until cool enough to handle, then peel skins.  Add beets, tahini, lemon juice, garlic cloves, EVOO, salt and water to a blender and puree until very, very smooth. Adjust the consistency with water and the taste with salt and lemon juice. Enjoy!