Vegetarian Recipes Perfect for the Holidays

Finding healthy, enjoyable vegetarian dishes all guests can enjoy this holiday season just got a little easier.

We’ve got you covered with these delicious recipes sure to please meat and veggie lovers alike. Also, each recipe is packed with various nutritional benefits; like our butternut squash mac and cheese that avoids the chemicals found in traditional boxed mac and cheese.

Ingredients

1 cup uncooked quinoa

2 1/4 cups vegetable broth

1/4 onion, diced

2 stalks celery, diced

2 carrots, diced

1 large clove garlic

1/4 cup dried cranberries

1/2 apple, diced

1 Tbsp. thyme

1/2 Tbsp. parsley

Salt and pepper to taste

2 acorn squash

Cranberry Apple Quinoa Stuffed Acorn Squash from The Little Mustard Seed Cafe

Instructions
Cut the squashes in half and clean out seeds. Bake in the oven at 400 degrees until tender (approx. 35-45 mins). While the squash is baking, make the filling.
Add 1/4 cup of the broth to a small pot. When the broth is hot add the onions, celery, carrots, and garlic. Once the vegetables have cooked down, add the cranberries, apples, thyme, and parsley.
When the broth comes to a boil, turn the heat down to low, cover the pot and allow to the quinoa to cook. The quinoa will look fluffy when it is done!
Fill the acorn squash with the filling and enjoy!
You can make the filling ahead of time or the squash ahead of time and place stuffed squash in oven for about 15-20 minutes to heat.

Nutritional information per serving::
Makes 4 Servings. 1 serving = 1 stuffed half of acorn squash

Amount Per Serving

Calories: 330.7
Total Fat: 3.4 g
Saturated Fat: 0.1 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 590.7 mg
Potassium: 1,014.9 mg
Total Carbohydrate: 71.2 g
Dietary Fiber: 9.4 g
Sugars: 14.3 g
Protein: 8.6 g
Vitamin A: 109.2 %
Vitamin B-12: 0.0 %
Vitamin B-6: 22.5 %
Vitamin C5: 1.7 %
Vitamin D: 0.0 %
Vitamin E: 2.0 %
Calcium: 12.4 %
Copper: 10.1 %
Folate: 14.4 %
Iron: 31.7 %
Magnesium: 20.5 %
Manganese: 30.0 %
Niacin: 10.7 %
Pantothenic Acid: 10.7 %
Phosphorus: 33.7 %
Riboflavin: 54.2 %
Selenium: 2.5 %
Thiamin: 23.7 %
Zinc: 3.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Little Mustard Seed Cafe and Shoppe

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broccoli and cheese cornbread

Ingredients

  • 1 cup low-fat cottage cheese
  • 2/3 cup butter, melted
  • 4 eggs
  • 2 (8.5 oz.) packages corn bread/muffin mix
  • 1 (10 oz.) package frozen chopped broccoli, thawed
  • 1 medium onion, chopped
  • 1 1/2 cups shredded Cheddar cheese, divided

 

Broccoli and Cheese Cornbread

Instructions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Beat cottage cheese, butter, and eggs in a large bowl. Stir corn bread mixes into butter mixture until just moistened. Fold in broccoli, onion, and 1 cup Cheddar cheese. Pour batter into prepared baking dish and sprinkle with remaining 1/2 cup Cheddar cheese.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the baking dish for 10 minutes before slicing. Serve warm and enjoy!

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Ingredients

2 Tbsp. olive oil
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 Tbsp. minced garlic (4 cloves)
2 tsp. chopped fresh thyme leaves
26 oz. canned, chopped tomatoes
6 to 8 cups chicken stock
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-oz.) can cannellini beans, drained and rinsed
2 cups cooked quinoa
8 to 10 oz. fresh kale leaves
2 Tbsp. pesto

Optional:

1 baguette to make crostini croutons

Shredded Parmesan cheese for topping

Autumn Minestrone Soup from The Simple Kitchen

Instructions
1. To cook the quinoa, put 2 cups of quinoa into a pot with 4 cups water. Bring to a boil and then simmer for about 20-25 minutes until water is absorbed and quinoa is tender.
2. Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
3. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
4. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
5. Preheat your oven to 375°F. Slice your baguette, lay out on baking sheet, brush with olive oil and season with salt and pepper. Turn over, repeat the process and bake in oven for 15 minutes.
6. While the baguette is baking, discard the bay leaf. Add the beans and cooked quinoa and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock.
7. Just before serving, reheat the soup, add the chopped kale leaves, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Sprinkle with Parmesan cheese and your toasted baguette (crostini) brushed with olive oil.
8. Enjoy!

Nutritional information per cup::
1 serving = 1 cup
Amount Per Serving
• Calories: 129.6
• Total Fat: 4.5 g
• Saturated Fat: 1.0 g
• Polyunsaturated Fat: 0.3 g
• Monounsaturated Fat: 1.3 g
• Cholesterol: 5.7 mg
• Sodium: 355.8 mg
• Potassium: 329.5 mg
• Total Carbohydrate: 16.6 g
• Dietary Fiber: 3.0 g
• Sugars: 3.8 g
• Protein: 6.0 g
• Vitamin A: 74.9 %
• Vitamin B-12: 0.0 %
• Vitamin B-6: 5.9 %
• Vitamin C: 26.2 %
• Vitamin D: 0.0 %
• Vitamin E: 1.2 %
• Calcium: 5.1 %
• Copper: 5.0 %
• Folate: 3.7 %
• Iron: 9.1 %
• Magnesium: 3.3 %
• Manganese: 4.4 %
• Niacin: 8.2 %
• Pantothenic Acid: 1.4 %
• Phosphorus: 3.8 %
• Riboflavin: 5.0 %
• Selenium: 3.0 %
• Thiamin: 4.0 %
• Zinc1.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Simple Kitchen

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apple brie and pesto pizza

Ingredients

  • 2 pieces of naan bread
  • Small jar or homemade pesto
  • 1 cup shredded parmesan cheese
  • 3 Michigan granny smith apples, cored and thinly sliced
  • 1/2 lb. brie, thinly sliced with casing removed

 

Savory and Sweet: Michigan Apple, Brie and Pesto Pizza

Instructions
1. Preheat oven to 400 F. Place parchment paper on baking sheet.
2. Put naan bread on prepared baking sheet.
3. Spoon pesto evenly over both slices of naan bread.
4. Sprinkle the Parmesan cheese over the pesto. Place sliced apples and brie on top.
5. Bake for 10-15 minutes, or until cheese is beginning to turn golden. Enjoy!

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butternut squash mac and cheese

Ingredients

  • 1 medium butternut squash (3-4 cups uncooked cubed)
  • 2 cups shell pasta or pasta of choice
  • 7 oz. low-fat milk or milk substitute
  • 1 cup shredded extra sharp cheddar cheese
  • 1 Tbsp. butter
  • Salt and pepper to taste

 

Butternut Squash Mac and Cheese

Instructions
1. Preheat the oven to 400 degrees F.
2. Cut the butternut squash in half lengthways. Scoop out the seeds and place the two halves of squash flesh side up on a baking tray. You can also use pre-cut cubed butternut squash. Bake in the oven for 30 minutes or until the squash is soft and has fully cooked through.
3. Meanwhile cook the pasta according to the package instructions.
4. Once the squash has cooked, spoon out the flesh straight into a blender or food processor. Add the milk, cheese and butter and process until all the ingredients have combined to a sauce consistency. If it seems too thick then add a little extra milk. Season with salt and pepper to taste.
5. Drain the pasta and mix it with the butternut squash sauce. Serve immediately. Enjoy!

Option: Add cheeseburger mixture to make it a Butternut Squash Cheeseburger Mac and Cheese.

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