Meatless meals to replace traditional Thanksgiving turkey – Iowa State Daily

Nicole Hasek

The Bean Pot, from “Step-by-Step Vegetarian”, by Rosemary Wadey.

Imagine the stereotypical Thanksgiving: turkey, mashed potatoes, stuffing and pumpkin pie. Turkey seems like the epitome of a holiday to many people, but it doesn’t have to be the main course. The Daily tried these meatless recipes to cook a meal everyone can enjoy.

Taking traditional meals and making them meatless is a lot easier than you might think. Whether for dietary needs, moral reasons or otherwise, vegetarianism is becoming increasingly popular. According Pulse College, 14% of university students are vegetarians or vegans. Don’t leave your vegetarian friends out this Thanksgiving.

Potato salad with sour cream

Preparation time: 30 minutes
There’s nothing more classic at Thanksgiving than potatoes. From a delicious sour cream dressing to warm and hearty potatoes, this dish will satisfy everyone at the table. After serving this dish to my friends, they all agreed it was a hit.


  • 3 potatoes
  • ⅔ cup sour cream
  • 3 tablespoons mayonnaise
  • 4 green onions, trimmed and chopped
  • 1 tablespoon chopped parsley
  • A pinch of salt and pepper

To prepare, add about seven cups of lightly salted water to a saucepan and bring to a boil. Cut the potatoes into rounds about ½ inch thick, then add them to the boiling water. Cook uncovered for 10 minutes or until tender.

To create the dressing, combine all the ingredients (sour cream, mayonnaise, green onions, parsley and salt/pepper) in a bowl, then pour over the potatoes. Mix well and serve.

Pot of roasted beans

Preparation time: 90 minutes
With tofu protein and delicious BBQ flavor, the BBQ Bean Pot is a casserole full of flavor.


  • ¼ cup butter
  • 1 large onion, sliced
  • 2 crushed garlic cloves
  • 2 carrots, cut into small pieces
  • 2 celery stalks, cut into small pieces
  • 1 tablespoon paprika
  • 2 teaspoons of cumin
  • 15 oz chopped tomatoes
  • 15 oz mixed beans, drained and rinsed
  • ⅔ cup vegetable broth
  • 1 tablespoon of molasses
  • 12 oz block of tofu, pressed and cut into bite-size pieces
  • Salt and pepper to taste

To prepare this dish, start by melting the butter in a saucepan over medium heat. Add the onion and garlic and cook for five minutes. Then add the carrots and celery and cook for another two minutes. Stir occasionally. Add tomatoes, spices, beans, molasses and vegetable broth. Stir and cook uncovered for 30 minutes. Then add the tofu pieces and cook covered for another 20 minutes. Remove from heat and serve.

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