Still putting the final touches on your Thanksgiving menu? I’ve rounded up a collection of veg-friendly appetizers, sides, mains, and desserts from some of my favorite cooking related magazines…
APPETIZERS
Apricot Canapes from Eating Well
Charred Eggplant Dip from Whole Living
Citrus, Fennel, and Rosemary Olives from Cooking Light
Gingered Nuts from Everyday Food
Northwest Bounty Bruschetta from Sunset
Roasted Garlic, Sun-Dried Tomato, and White Bean Dip from Cooking Light
SIDES
Fruit and Toasted Almond Stuffing from Vegetarian Times
Green Beans with Walnuts and Shallot Crisps from Vegetarian Times
Roasted Cauliflower with Fresh Herbs and Parmesan from Cooking Light
Roasted Root Vegetables with Walnut Pesto from Cooking Light
Root Vegetable Gratin from Eating Well
Wilted Spinach Salad with Asian Pears, Blue Cheese, and Pecans from Vegetarian Times
MAINS
Butternut Squash Baked Risotto from Everyday Food
Mushroom, Cheese, and Vegetable Strudel from Vegetarian Times
Roasted Vegetable Ragout with Creamy Polenta from Whole Living
Spinach Pie with Goat Cheese, Raisins, and Pine Nuts from Cooking Light
Thanksgiving Pot Pie from Vegetarian Times
Wild Mushroom and Butternut Squash Bread Pudding from Sunset
DESSERTS
Apple Crumb Squares with Apple Cider Sauce from Eating Well
Bourbon and Orange Pecan Pie from Real Simple
Cranberry, Almond, and Cinnamon Tart from Martha Stewart Living
Pressed-Crust Pear Tart from Real Simple
