Thanksgiving Recipes: Vegetarian Options

Try out these tasty favorites for Thanksgiving from fellow North Shore readers. Next up, options for vegetarians.

Thanksgiving is a meat-centric holiday and for vegetarians, it can be trying to find something tasty and filling for the feast. Here are two favorite recipes by one vegetarian Marblehead family.

Nut Roast

We're a vegetarian family, so Thanksgiving is a bit of a challenge if it's our turn to host our omnivore friends and kindred. However my mum's Nut Roast is so tasty people have told me they don't miss the meat - Xhazzie Kindle


  • 1 medium onion
  • 2 cloves garlic
  • 10 oz sliced musrooms
  • A little EVOO 
  • 8 oz/225g mixed nuts (peanuts/walnuts/cashews/brazils etc) 
  • 8 oz/100g whole meal bread 
  • 1/2 pint vegetable stock or water (or replace half of stock with red wine) 
  • 2 teaspoons Marmite 
  • 1 teaspoon mixed herbs 
  • salt and pepper 


  • Chop onions, press garlic and sauté in EVOO until almost transparent.
  • Add musrooms and continue to cook until soft and most of the liquid has evaporated.
  • Grind nuts and bread together in food processor until quite fine. 
  • Heat stock and Marmite to boiling point.
  • Combine all ingredients together, mix well, should be quite 'slack' 
  • Put in greased loaf pan Sprinkle top with a few breadcrumbs
  • Bake in oven at 350 for 30 minutes until golden brown


This recipe is a good starting point for all sorts of things. You can add carrots and peas to the mix and mashed potato on top for a Sheppard's pie. You can add a little more bread and make nut burgers, you can use it to stuff squash, you can add sautéed mushrooms to the mix or layer tomatoes and cheese. You can leave out the Marmite if you can't find it but they sell it at Stop and Shop around here, in the Irish section (even though it's English). It's worth looking for as it really does add something. 

Also, I double the recipe because Trader Joe's sells roasted, unsalted mixed nuts in a 16 oz bag and freeze a loaf for later.


Tally Ho Tomato Pudding

 A Toledo, Ohio tradition, I had it the very first time I met my husband's parents and it's a very typical recipe from my mother-in-law. Open a can of this, use a jar of that and a package of the other…but it's easy, something the children could make with a little supervision and surprisingly good!


  • 1 cup light brown sugar
  • 1 cup tomato puree
  • 1/4 cup water
  • 2 cups bread cubes, crusts removed
  • 1/2 cup melted butter


  • Combine brown sugar, tomato puree and water and cook 5 minutes. 
  • While tomato mixture is cooking, put bread cubes in a casserole and pour butter over. 
  • Add tomato mixture
  • Bake in a 325-degree oven 50 minutes.


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