Veggies are great! But too much added fat and salt can make a vegetarian meal less than healthy.
It can be hard to get adequate protein from vegetarian diets (beans, tofu are good sources of protein), so many folks add cheese and oils.
This article in NY Times suggests some vegetarian Thanksgiving recipes; I’ve highlighted in red/bold things I think are less-than-ideal
Skillet Macaroni and Broccoli and Mushrooms and Cheese (Adapted from “Real Food Has Curves”)
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.
4 ounces grated Cheddar
2 ounces finely grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour
3 cups low-fat or fat-free milk
1 tablespoon Dijon mustard
1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
Happy Turkey Day! May I suggest that you remove the skin from the turkey, and avoid the gravy and stuffing…