Meatless meals to replace the traditional Thanksgiving turkey


Nicole Hasek

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

Envision the stereotypical Thanksgiving: turkey, mashed potatoes, stuffing and pumpkin pie. Turkey seems to be the epitome of the holiday for many people, but it doesn’t have to be the main dish. The Daily tried out these non-meat recipes to cook a meal everyone can enjoy.

Taking traditional meals and making them meatless is much simpler than one might think. Whether it’s for dietary needs, moral reasons or anything else, vegetarianism is becoming increasingly popular. According to College Pulse, 14% of college students are vegetarian or vegan. Don’t leave your vegetarian friends out this Thanksgiving.

Sour Cream Potato Salad

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


  • 3 potatoes
  • ⅔ cup sour cream
  • 3 tbsp mayonnaise
  • 4 scallions, trimmed and chopped
  • 1 tbsp chopped parsley
  • A pinch of salt and pepper

To prepare, add about seven cups of slightly salted water into a pot and bring to a boil. Slice the potatoes into about ½ an inch thick pucks, then add to the boiling water. Cook uncovered for 10 minutes or until tender.

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

Barbecued Bean Pot

Prep Time: 90 minutes
With protein from tofu and a delicious barbecue flavor, the barbecued bean pot is a casserole dish packed full of flavor.


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

To prepare this dish, start by melting the butter in a pot 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 the tomatoes, spices, beans, molasses, and vegetable stock. Stir and cook uncovered for 30 minutes. Then add the tofu pieces and cook covered for 20 more minutes. Remove from heat and serve.