Veggie mains for Thanksgiving

I thought I'd start a new thread for this, as I'd love to see what other people make!

This is the dish I've made for a few years now. It's been tested on everyone from my picky sister to Indian friends to little old ladies from church, and to my astonishment they've all loved it. So I'll probably be making it again this year, unless I come up with a better idea!

Crepes with Butternut Squash Filling

Serves 4
1 cup all-purpose flour
scant 1/2 cup polenta or cornmeal
1/2 teaspoon mild chili powder
2 eggs, beaten
scant 2 cups milk
2 tablespoons butter, melted
vegetable oil, for greasing
salt and ground black pepper

For the filling
3 tablespoons olive oil
3 1/2 cups seeded and diced butternut squash
pinch of dried red chile flakes
2 large leeks, thickly sliced
1/2 teaspoon chopped fresh thyme
3 heads Belgian endive, thickly sliced
4 ounces goat cheese, cubed
3/4 cup walnuts, roughly chopped
2 tablespoons chopped fresh parsley, plus extra to garnish
3 tablespoons freshly grated Parmesan cheese

1 Mix the flour; polenta, chili powder and a pinch of salt and make a well in the center. Add the eggs and a little of the milk. Whisk, gradually incorporating the flour mixture and adding enough milk to make a creamy batter. Set aside for 1 hour.
2 Whisk the melted butter into the batter. Heat a lightly greased crepe pan. Pour in about 4 tablespoons of the batter; cook for 2-3 minutes, turn over and cook for 1-2 minutes, then slide out. Make more crepes in the same way.
3 Make the filling. Heat 2 tablespoons of the oil in a frying pan and cook the squash, stirring frequently, for 10 minutes. Stir in the chile flakes, leeks and thyme and cook for 5 minutes. Add the endive and cook, stirring frequently, for 4-5 minutes. Cool, then stir in the goat cheese, walnuts and parsley. Season well.
4 Preheat the oven to 400°F. Lightly grease an ovenproof dish. Stuff each crepe with 2-3 tablespoons of the filling and place in the dish. Sprinkle on the Parmesan and drizzle on the remaining olive oil. Bake for 10-15 minutes, until the cheese is bubbling and the crepes are hot.

Notes: I find the cornmeal tends to settle out of the batter, so I make it in a blender and re-blend occasionally while I'm cooking the pancakes.

That sounds lovely! I am going to have to try that out.

For special occasion meals I usually do a lentil roast or a stuffed marrow or butternut. I don't have a recipe, I just make it up as I go along.

YUM!

Sounds nice. Might have to try that when I am feeling energetic.

When we have vegetarians over for Sunday roasts, we usually get a frozen yorkshire pudding and chop up a bunch of red pepper and cubes of halloumi cheese and roast that in the oven with everything else. Everyone who's had it raves about it, and they don't feel too left out as they still get the same roast potatoes and veg that everyone else has, too.

that butternut squash recipie sounds divine!  when most of us were veggie one thanksgiving my aunt stuffed & cooked a rock fish.  great!  (if you're a fish eating veggie)

I don't have a veggie main, but was hoping someone would have a suggestion for how to make a vegetarian broth for the homemade noodles I will be making for my Thanksgiving dinner. I'm hosting the teachers from my department at school and I know at least 3 of them are vegetarians, so I want to have plenty for them to eat. Thanks in advance!

a suggestion for how to make a vegetarian broth for the homemade noodles I will be making for my Thanksgiving dinner.

Just a plain broth?  You could easily just use veggie stock cubes in water.

Going to try this in a few nights time (after we finish the tons of leftovers) and do it in canaloni instead with a white sauce maybe.. I do a butternut squash lasagna that's great for a veggie main.  Time consuming but wonderful.

A Californian friend who lives in London has invited me over for Thanksgiving.  As a Brit who studied in the MidWest for 2 years, my Thanksgivings were spend in Iowa and Nebraska, so I adopted and loved the mid-western Thanksgiving staples.

I am taking Green Bean Casserole and Ambrosia Salad.  Not sure what the Californians will make of that...

I am taking Green Bean Casserole and Ambrosia Salad.  Not sure what the Californians will make of that...

I do a butternut squash lasagna that's great for a veggie main.  Time consuming but wonderful.

Recipe?? Please??!!

A Californian friend who lives in London has invited me over for Thanksgiving.  As a Brit who studied in the MidWest for 2 years, my Thanksgivings were spend in Iowa and Nebraska, so I adopted and loved the mid-western Thanksgiving staples.

I am taking Green Bean Casserole and Ambrosia Salad.  Not sure what the Californians will make of that...

My husband is from California and always says green bean casserole is essential for Thanksgiving!

Recipe?? Please??!!

It's from Gourmet Magazine:
http://www.epicurious.com/recipes/food/views/105911

The only thing I do it is finely grind the hazelnuts.  I also use nutmeg on the squash and in the white sauce.  I also roast the squash first.  I vary the cheeses and nuts.  It's good with ricotta and walnuts and a swiss type cheese like gruyere.

Thank you!