I realize this is a post from last year, but I wanted to answer in case it will be helpful for this year. I make a some yummy dishes for my vegan and vegetarian family and guests, and also for me because I don't like the heavy dishes.

I make (or people bring) the traditional turkey and sides. Stuffing/dressing can be made vegan if you don't put it in the bird, and if you substitute oil for the butter.

I also make these vegan and vegetarian options.

1) Soup: Potato soup (Ajiaco) or corn and potato soup. You can substitute veggie broth for chicken broth, and there's no cream. You create the creaminess by smashing some of the cooked potatoes and then mixing them back into the soup. For everyone, there is a plate of chicken or turkey, cotija or feta, avocados, and capers to put in their soup. Vegans, vegetarians, and meat-lovers can add what they want to this lovely soup. For the corn and potato soup, add a sprinkle of Emeril's blend mixed with sea salt on top.

2) Main dish: Vegan pot pie with a nice lattice top crust. I like to present it in a very pretty pie dish with a fancy lattice-work top crust. A nice presentation is important so that your vegan guests feel like
they are having a very special main dish and are not just an after-thought.

3. Sides: Here are some of my favorites. Asparagus with olive oil, thinly sliced shallot, garlic, and almonds; sautéed
   Swish Chard with chic peas, lemon and lemon zest; rice/quinoa pilaf with veggies, roasted cauliflower “steaks” with olive oil and spice
   mix (Emeril’s bayou blast mix which you can mix up yourself).

4) Big mixed green salad with lots of veggies: I realize this is not traditional but I like salad with dinner.

Thanks for the suggestions! Will keep them in mind for next year! Nancy

Too late for 2017 obviously, but here's one I love as a Thanksgiving option for vegetarians (myself included).

Mark Bittmans Autumn Millet Bake Recipe

It's delicious, filling, vegetarian (vegan if you skip cream option), and has wonderful fall flavors of squash, cranberries, and sage.

A nice rice and bean dish has needed protein and you can use garlic and herbs to flavor it up and be very tasty.

When I replied to this post in May, I forgot to post my favorite gravy. I make vegan mashed potatoes with oil rather than milk/butter. They're not perfect and can be kind of heavy/not fluffy, so I am working on how to improve them. But in the meanwhile, a really good gravy covers up any flaws. Here is how I make vegetarian or vegan gravy. Even the meat lovers in my house like this. It takes a while to get a good earthy taste to the stock, so I make the stock a couple of week ahead and do that gravy on the day.

Sara’s favorite vegetarian gravy (with vegan
option)

Make the stock (this
stock can be made several days or weeks ahead, cooled in fridge, then stored in freezer).
This is the same stock I use whether I’m making regular turkey gravy,
vegetarian or vegan gravy)

Stock:

·
Heat 1 T good extra
virgin olive oil in a 3-quart saucepan over med-high heat.

·
Add and cook, stirring
continuously:

- 1 cup or a little more chopped mushrooms (use
whatever you like or have on hand, a large Portobello has good flavor) until it
releases its moisture (5 minutes or more), then cook a few more minutes to get
the earthiness.

· Add and cook, stirring continuously:

-
Chopped onion, garlic,
and celery (also add anything in your fridge that you want to use up, such
as: turnip, carrot, parsnip, leeks, potatoes, Swiss chard,
etc.) This is a good time to throw in things that are going bad
soon. You don’t have to measure, just add a handful of each
vegetable that you choose. Cook until everything gets soft and cooks
down, releasing their moisture and flavors.

Note: the more variety of
vegetables you use, the better the gravy will be. Go heavy on the mushrooms because they are the key to the earthiness.

·
Add 1 ½ quarts
low-sodium vegetable stock/broth from the grocery store.

·
Add 4-6 sprigs fresh
thyme sprigs (or a sprinkle of dried thyme), and 2 bay leaves. Bring
to a boil and reduce to a bare simmer.

·
Simmer for 45 minutes,
then strain through a fine mesh strainer into a 2-quart liquid measuring cup
and discard solids.

·
If making gravy right
away, continue to next step. If saving the stock for later, put in a
container and refrigerate. If you want to freeze it, chill in
fridge, then freeze. Note: Before
using cold stock to make gravy, warm it up in the microwave (using cold stock
will make lumpy gravy).

To make the
gravy:

·
Melt 3 T butter over
medium-low heat in a 2-quart saucepan.

(for Vegan option, use olive oil,
canola oil, or another substitute)

·
Add 3 T flour and
cook, stirring/whisking constantly until flour is golden brown, about 5 minutes. This will make a roux. Don’t burn the roux. If you burn it, throw out and start this step over.

·
Whisking constantly,
add warm broth in a thin, steady stream until it is all incorporated.

·
Bring to a boil,
reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes
longer.

·
Season to taste with
salt and pepper, cover, and keep gravy warm.