Thanksgiving Veggie Style

One of the biggest questions people ask me when I tell them I’m a vegetarian is, “But what do you eat on the holidays?” At least in my family each holiday is accompanied with traditional food. Thanksgiving is turkey and Christmas is ham. I may not be able to partake in those traditions anymore but I still get to enjoy the holidays with the best side dishes and delicious desserts.

I was given the opportunity to write a post for Unilever about some of my favorite Thanksgiving side dishes using one of their products that is a tradition in my family, Brummel and Brown. I grew up on this stuff, my grandma always got it for me and my sister, and there’s something really comforting about seeing that blue package that hasn’t changed since I started eating it nearly two decades ago.

I also like the nutritional stats. No trans fat for the win!

The two dishes I made for you guys are Pumpkin Rice Pudding and Smashed Greek Potatoes with Chives. Both are easy to make, have simple ingredient lists, and most importantly, taste AMAZING. They will definitely impress any guest you have over for the holidays!

Pumpkin Rice Pudding

Serves 4

  • 2 cups rice (I use whole grain but any kind will work)
  • 1 15oz can of pumpkin
  • 1/4 cup Brummel and Brown
  • 3/4 teaspoon cinnamon
  • 1/2 cup maple syrup
  • 1/8 teaspoon all spice
  • 1/8 teaspoon clove
  • 1/4 teaspoon ginger extract

Cook the rice following package directions until all the water is absorbed and the rice is done.

While the rice is cooking combine the rest of your ingredients on the stove and cook until warmed.

When the rice is done and the other ingredients have been warmed mix them thoroughly together, serve, and enjoy!

Smashed Greek Potatoes with Chives

Serves 4

  • 5 red potatoes
  • 1/4 cup Brummel and Brown
  • 1 6 oz nonfat plain Greek yogurt
  • 1/4 cup fresh chives
  • Smoked sea salt (to taste)
  • Black pepper (to taste)
  • Hungarian Paprika (to taste)
  • Chipotle pepper (to taste)

Wash red potatoes and cut into chunks leaving the skin on (the nutrients are right under the skin on potatoes)

Fill up a pot with enough water that chunks of potatoes can be fully submerged. Toss a few pinches of salt into the water and bring to a boil

Add potatoes to boiling water and cook for ~15 minutes or until you can pierce the potato with a fork and it slides through easily

Drain potatoes and add in the rest of the ingredients, mashing them all together

When thoroughly mashed, serve, and enjoy!

I hope these recipes are good additions to your favorites this Thanksgiving. They truly are some of my favorite tastes of the holiday season! 😀

Question of the Day: What is one of your favorite Thanksgiving dishes? I’m always looking to try new recipes!

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.


  1. says

    pumpkin rice pudding. DANG i am hungry now. haha
    Seriously though, great post! this is getting pinned for later use because I’m hosting a friend-thanksgiving this year in Austin and a lot of them are vegetarian! Perrrrfect.

  2. says

    Pumpkin rice pudding?!? Why have I never thought of that before?? My favorite Thanksgiving dishes are definitely all the sides. I’m not a huge turkey person but I love all the different and creative ways that sides dishes are done up for this holiday in particular.

  3. says

    oh my gosh! the pumpkin rice pudding looks so insanely good! never heard of anything like that!! i wont be home for thanksgiving, but im SO going to make that at some point this year!!! my fave thanksgiving dish is a baked corn that my mom always makes! have a happy monday! spa <3

  4. says

    It’s always a little odd being the only one not eating the turkey at Thanksgiving, but I’m also not tired the rest of the day. :) I had FieldRoast Celebration Roast for the first time for our early family thanksgiving this weekend and it was excellent!


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