I feel like the vegetarian Thanksgiving feast deserves a beautiful hearty entree. You can buy premade vegetarian mains like Tofurky Roast, Quorn Turk'y Roast, Gardein Stuffed Turk'y and Field Roast Suffed Celebration Roast.
My all time favorite veggie main I ever made was this Tofu ring with Apple Sage Stuffing. I also have had great success with non tofu dishes like this Lentil Nut Loaf or this gluten free Pumpkin Risotto.
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces
3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper
Pumpkin Puree: In a large pot, heat olive oil over medium heat.
Add the onions and gently fry until soft and translucent.
Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth.
Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes.
Add a Tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.
Risotto: In a large pan, heat some olive oil and add the Arborio rice.
Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency.
Add the pumpkin puree into the risotto pan and stir together.
Turn off the heat and let sit, covered for 5- 10 minutes.
Finally, add freshly grated Parmesan and butter to the pan and stir well.
Season with sea salt and pepper.