From Soil to City

veggie roasts
There are tons of veggie “turkey” alternatives out there and tons of opinions on them. I have tried many of them and have found some to be better than others. When I was a newer vegetarian, it was really nice to have a meaty option on my plate even though I really just enjoy all the delicious veggie sides. Here are my top three vegetarian turkey options that would please most meat and non-meat eaters alike!

Field Roast is one of my favorite options for vegetarian “meat” and I had their Celebration Roast a couple of years ago for Thanksgiving. It was a nice filling option but it was best the next day when everyone was making leftover sandwiches and I had my own leftovers to eat.

Quorn is a great company that makes some really delicious meatless options. They use a Mycoprotein instead of soy to make their products and are entirely vegetarian but not vegan. This holiday dinner includes stuffing and gravy and would be great in a pinch.

Gardein is another brand that makes some really delicious meat alternatives and this Holiday Roast looks pretty tasty.

Speaking of delicious sides…we have gotten a lot of brussels sprouts lately from Local Roots NYC and I have been loving it! I’ve been enamored with them since I was a kid. There are so many things you can do with them and having such amazing access to fresh-from-the-stalk brussels this time of year has me thinking up all kinds of new ways to eat them. The Smitten Kitchen’s recipe for Braised Brussels Sprouts has been a longtime favorite and something that is now requested at holiday tables.

I veganized it here, for your vegetarian CSA side dish:

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Braised Brussels Sprouts

1 Tbs oil and 2 Tbs butter * for vegan you can use just oil
2 Lb Brussels sprouts, trimmed but whole
3 Tbs minced shallot
1 Tbs minced garlic
1 cup vegetable broth
½ cup balsamic vinegar
1 ½ teaspoons chopped fresh thyme or 1/2 teaspoon dried

  1. Heat butter and oil in a large skillet over medium high until frothy. Add Brussels sprouts and some salt and pepper and sauté until browned for about 15-20 minutes. Stir frequently so they are browned on all sides and slightly softened. Reduce heat, add shallots and garlic and sauté about 2 more minutes.
  2. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts tender, about 20 minutes; stock should be soaked up and glazed onto the Brussels sprouts. If needed add more stock.