Top 8 Vegetarian Side Dishes for Thanksgiving

It's that time of year! Thanksgiving is fast approaching (as in NEXT WEEK! Can you believe it?).

I am making this post because I sure would have appreciated something like it during my first vegetarian Thanksgiving five years ago. I had been meat-free for over six months when Thanksgiving hit, but it was my first true test. I made it through, but it wasn't easy. Over the years, I have come up with some delicious side dishes that fill me up and keep me happy while everyone else eats their turkey. (I'm more of a sides kind of girl anyway.)

Without further adieu, here are my top eight go-to Thanksgiving/Christmas recipes that are sure to please even those who make fun of your eating habits:

*Dish names are linked to recipes, so click on them!*

1. Macaroni & Cheese (With Onions & Garlic)

2. Green Bean Casserole

3. Creamy Garlic & Chive Mashed Potatoes

4. Creamed Peas

5. Creamy Cornbread Casserole

6. Candied Sweet Potatoes

7. Vegetarian Stuffing

8. Cheesy Broccoli & Rice Casserole

I hope some of you found this post helpful! Even if you aren't vegetarian, these are great side dishes that accompany the rest of your meal perfectly. So now I must ask...

Are you a vegetarian?
What is your favorite Thanksgiving dish (veggie or not)? 
Do you enjoy Thanksgiving as much as I do?

Recipe: Vegetarian Stuffing

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

*Note: if you are making this vegetarian, please check the ingredients on the stuffing package. Many include cooked chicken, chicken stock/broth, and/or chicken fat. I have found that many of the name brands are off limits, but the store brand where I live (Safeway) is completely meat-free!

Ingredients Needed:1 Package Stuffing Mix 1/2 Onion (chopped) 5 Celery Stalks (chopped) 3-4 Carrots (chopped) 1/2 Cup Butter (melted) 1 1/2 Cups Water or Broth (I use vegetarian "No Chicken" broth from Whole Foods)
The Recipe: 1. Melt butter in saucepan. 2. Add onion, celery, and carrot, and sauté until tender, about 5-7 minutes. 3. Add stuffing mix to saucepan. 4. Add water or broth a little at a time, tossing to mix. 5. ENJOY!

Recipe: Cheesy Broccoli & Rice Casserole

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Who doesn't love a good casserole? That's my thinking, anyway. Casseroles are ALWAYS a big hit. When you take one somewhere, you come home with no leftovers, and that's how it should be. The cheesy broccoli and rice casserole will leave you empty-handed (and full-stomached). I even sneak in extra veggies (onions and celery, but carrots and zucchini would be great as well).

Ingredients Needed: 2 Cups Rice (I use long grain brown rice)
20 Ounce Bag of Frozen Broccoli
1 Can Cream of Mushroom Soup 1 Can Cream of Celery Soup 1 1/4 Cups Water 1 Onion (diced)
Celery (I use five pieces or so - diced)
2 Tablespoons Olive Oil
8 Ounces Velveeta Cheese
4 Ounces Sharp Cheddar Cheese (or any flavor you prefer / have on hand)
The Recipe:
*Pre-heat the oven to 350 degrees
1. Cook rice according to package directions. Set it aside.
2. Sauté the onions and celery in olive oil until tender (about 7 minutes).
3. Combine both soups and water in saucepan, and mix well.
4. Add Velveeta cheese to soup mixture, and stir until it is all melted.  5. Cook frozen broccoli in boiling water according to package instructions.
6. Mix rice, broccoli, onions/celery, and soup/cheese mixture together in a large bowl, and mix well. 7. Pour into casserole dish. 8. Bake for 35 minutes in the oven.
9. Add cheddar cheese to the top of the casserole.
10. Bake for an additional 10 minutes.
11. ENJOY!

This is one of my go-to recipes. I make it in bulk and divide the contents into individual containers. This makes six days of lunches for me to take to work with me, and it's so easy to just grab a container and go in the mornings. It's also filling enough to be an entire meal (but having a piece of fruit along with it is great too!).

Recipe: Candied Sweet Potatoes

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Sweet potatoes are one of my favorite foods on earth. I absolutely love them plain. They make a fantastic dinner all on their own. That said, during the fall, I LOVE jazzing them up a bit by using the canned kind (come on - it seems like a treat even if it isn't!) and adding lots of yummy toppings. This dish makes the perfect accompaniment to a Thanksgiving feast, or it works well for a dessert.

Ingredients Needed:
1 15 Ounce Can Yams (Drained)
1 Teaspoon Butter
2 Tablespoons Water
2 Tablespoons Brown Sugar
1/2 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg
Handful (Vegetarian) Marshmallows (Whole Foods has gelatin free marshmallows)

The Recipe:
*Pre-heat the oven to 350 degrees
1. Melt butter in a skillet.
2. Add water, brown sugar, cinnamon, and nutmeg.
3. Heat two minutes - until bubbly
4. Add yams to a baking dish. 5. Spoon sauce from skillet over the top.
6. Bake for 15 minutes. 7. Add marshmallows to the top. 8. Bake for another 5 (or so) minutes - until marshmallows brown on top
9. ENJOY!

Recipe: Creamed Peas

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

This recipe is one of my favorites from childhood. Yes, I was that weird kid that loved vegetables. Really. This is NOT the healthiest veggie recipe, though, so don't count on getting in all of your nutrients with this one... Fat content, though? Heck yes! Plus, this recipe is SUPER SIMPLE!

Ingredients Needed:
1 Bag of Frozen Peas
1 Tablespoon of Butter
2-4 Ounces of Milk
8 Ounces of Cream Cheese (I like the garlic/chive kind the best with this, but plain also works well)
Salt and Pepper (to taste)

The Recipe:
1. Add frozen peas to a large pot of boiling water.
2. Boil for about 10-12 minutes or until peas are as soft as you want them.
3. Strain water from peas.
4. Add butter and milk, and stir well.
5. Add cream cheese a little bit at a time, stirring to mix it all in.
6. Add salt and pepper. I LOVE this recipe with quite a bit of pepper.
7. ENJOY!

Recipe: Creamy Garlic & Chive Mashed Potatoes

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Everyone loves mashed potatoes, right? Not exactly. I actually used to hate them. I'm THAT weirdo. However, after several years, I decided to try them again... and I made up a recipe that includes one of my favorite things: cream cheese. Yep. These bad boys are ooey and gooey and creamy and delicious!

Ingredients Needed:
6-8 Yukon Potatoes
6 Tablespoons of Butter
8 Ounces of Cream Cheese (Garlic/Chive flavored works best!)
1/2 Cup of Milk
1 Tablespoon Onion Salt
1 Teaspoon Pepper

The Recipe:
*Some people prefer to peel their potatoes first. If you like them that way, do it. I just like the texture of the skin.
1. Cut potatoes into cubes (the smaller they are, the quicker they cook!)
2. Boil in a large saucepan until tender (poke with a fork to check). This is usually about 30 minutes for me.
3. Drain the water from the potatoes in a strainer.
4. Add potatoes back to large saucepan.
5. Mash the potatoes with a potato masher
6. Add the butter, and mix it well into the potatoes until it melts.
7. Add in cream cheese, and stir it well.
8. Add milk, and stir it all up well.
9. Add onion salt and pepper.
10. ENJOY!

**I like sautéing onions and garlic until they are tender and mixing them in to the potatoes as well for an extra kick. I promise - it's delicious!

Recipe: Green Bean Casserole

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Love green beans? Me too! This recipe is my favorite EVER for green bean casseroles, and I've been putting it together since I stirred it with my hands as a little kid. (Thanks, Mom, for letting me do that... I still enjoy it, actually - sshhh!)

Ingredients Needed:
1 Can Cream of Mushroom Soup
1/4 Cup Milk
2 Cans of Cut Green Beans (drained)
1 1/3 Cups French Fried Onions
Salt and Pepper to Taste

The Recipe:
*Pre-heat the oven to 350 degrees
1. Combine soup, milk, and pepper in a casserole dish.
2. Stir until well mixed.
3. Add green beans.
4. Add 2/3 cup of the French fried onions.
5. Bake at 350 degrees for 30 minutes.
6. Stir well.
7. Add remaining 2/3 cup French fried onions to the top.
8. Bake for another 5 minutes until onions are golden.
9. ENJOY!

High Five For Friday (+ Bloglovin')

I've never posted a "high five for Friday" post before, so I'm excited to share one now. 

First things first, though: Google Reader is shutting down on MONDAY... yes, in three days! Are you following me on there? It looks like 101 of you are! If you would like to keep following me, you must do so through Bloglovin', which is an amazing website that lets you subscribe to all of the blogs you'd like and read through them when you want. Even better? They send you an email each night with all of the blogs you're subscribed to, so you won't miss any of them! 

You can follow my blog on Bloglovin' by clicking on the icon on the right of my page (just under the info about my handsome fiancé, Dan) or by going to my Bloglovin' profile by CLICKING HERE and following me. PLEASE don't forget to do so! I will always follow you right back if you're on Bloglovin' as well. Thanks! :) 

ANYWAY,

My top five for this week are:

1. I went running on a regular basis all week, and that includes getting up early and everything!

2. I've had a lot of time to work on some crafty projects, and I can't wait to share them soon! I've made a few new photo collages on canvas, and I'm working on a super top-secret project as well.

3. Brie Macaroni and Cheese. Yep. When I went to Las Vegas earlier this month, there was mac & cheese made with Brie (my favorite cheese) at one of the casino buffets. It had bacon in it, though, and as a vegetarian, I could not eat it. (I have always disliked bacon anyway, so I likely wouldn't have anyway). I have been craving it since I saw the idea, though, so last night, I made a Brie Macaroni and Cheese with Onion and Apple Compote. AMAZING.

4. I got to spend lots of time with my little furballs, and they seem to have enjoyed that fact as well!

5. I am having a girls' night tonight with Ellen and Maddi, a couple other USAFA girlfriends, and I can't wait!

And now, a few pictures, just for funsies!

Isn't Gilligan just adorable?! I love this little guy.

Stormy is adorable too, but she is ALWAYS trying to get herself into trouble... 

I can't call my kitties adorable without posting my favorite adorable man! My fiancé has been in the military for seven years now, and as the class of 2017 enters USAFA this week, I am reminiscing to Dan's inprocessing to the Academy in 2010 when he completed his third and final basic training. These pictures all come from WebGuy, a wonderful group of photographers who capture the USAFA basic training for friends and family to see. 

Well, that's all, folks! 

Recipe: Broccoli Cheese Soup

If you love Panera's broccoli and cheese soup, you'll love this one. It's a bit heartier (and full of even more veggies), but it's got the same great taste! 

Okay, so the name of this recipe is misleading. It should really be called "broccoli, carrot, cauliflower, onion, beer, and cheese soup"... but that is too much of a mouthful, so I condensed it. Just know that all of those wonderful things are inside this delicious concoction. You WILL want a mouthful of it!

Check out the pictures first, and then find the ingredients and recipe written below! ENJOY!

Ingredients

• 1 tablespoon melted butter
• 1 yellow onion (chopped)
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken broth
• 1 bottle of beer (I use Blue Moon)
• 2 cups fresh broccoli
• 2 cups fresh cauliflower
• 2 cups fresh baby carrots
• 1/4 teaspoon nutmeg
• 8 ounces sharp cheddar cheese
• salt and peper (to taste)

Recipe

1. Sautée the onion in 1 tablespoon of butter. Set aside.
2. Cook 1/4 cup melted butter with 1/4 cup flour over medium heat for three minutes. Stir constantly with a wire whisk constantly. 
3. Add the half and half.
4. Add the chicken broth. 
5. Add the bottle of beer. 
6. Simmer for 20 minutes.
7. While the soup is simmering, grate the cheddar cheese so it's ready to go.
8. Add the onion, broccoli, cauliflower, and carrots. 
9. Cook on low heat for 25 minutes.
10. Add nutmeg.
11. Add salt and pepper to taste. 
12. Purée in a blender until smooth.*
13. Return to saucepan on stove.
14. Add grated cheddar cheese. Stir it until it melts. 

*I take out several broccoli florets at this step and add them back in after the rest is blended so there are still some chunks of broccoli in the soup. I do this for Dan because he prefers it, but you don't have to. You could also leave some of each veggie out if you prefer.

ENJOY!

Recipe: Black Bean Soup

Today, I decided to try something new. I had a bunch of fresh veggies in my fridge, and I wanted to use them in a different way. I must say that this soup is better than any I have ever made. I love my chicken-less noodle soup and my broccoli/cauliflower/carrot and cheese soup, but this one is so unique. I made enough for four servings, and I put them in individual mason jars to have for lunch this week!

I made up this recipe off the top of my head, so I'm sure you could make adjustments wherever you wanted to.

Ingredients:
zucchini (one)
carrots (four)
celery (four stalks)
onion (half of one)
jalepeno pepper (one)
garlic (one clove)
bell pepper (half of one)
roma tomatos (two)
black beans (30 ounces or two cans)
olive oil (enough to sauté vegetables)
chicken broth or vegetable broth (four cups)
spices (I used pepper, crushed red pepper, chili powder, and Red Robin seasoning)

Directions:
1. Chop up all of the vegetables. Make them as big or as small as you'd like.
2. Heat olive oil in a large sauce pan. Add carrots, celery, onion, jalepeno pepper, and bell pepper. Cook for 7 minutes on medium heat.
3. Make your broth. I use bouillon cubes, so I dissolve it in boiling water while I wait for the vegetables to cook.
4. Add zucchini and garlic to the veggies. Cook for 3 minutes.
5. Add the tomatoes to the veggies. Cook for 3 minutes.
6. Add broth to veggies. Bring to a boil. Cook for 15 minutes.
7. Rinse black beans (pre-cooked) in a strainer with cold water.
8. Add black beans to soup mixture. Cook for 15 minutes.
9. Scoop out about 75% of soup into large blender. Puree it until it's at the consistency you like.
10. Add the spices -- however much you want of whichever ones you like!
11. Add the pureed soup back into the soup in the sauce pan. Mix well.
12. Scoop into individual servings. I use mason jars because they are easy to grab on the go.
13. ENJOY! :)

As you can see, this recipe made four servings for me. I am going to have a French baguette with it, and I cannot wait! Let me know what you think of this recipe!