Pescetarian and Vegetarian Thanksgiving Recipes
“The Culinary Cutie” Tracy Williamson’s Delicious Pescetarian and Vegetarian Thanksgiving Recipes
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Source: Reach Media / Radio One Digital
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1. Braised Kale and Collard Greens with Smoked Salmon Steaks

Ingredients:
Smoked Salmon steaks (Can purchase from local fishery or grocery)
1 bunch of Collard Greens
1 bunch of Kale Greens
Small sweet yellow onion (sliced) This is optional
½ cup sliced cherry tomatoes
3 tbsp. of Olive Oil
1 tbsp. of Chopped or minced garlic
1 ½ cups of Vegetable stock
1 tsp. Salt
½ tsp of Blk pepper or crushed red pepper
Instructions
- Rinse, drain and cut greens, removing stems
- Cut smoked salmon steaks into medium size pieces
- Heat a nonstick pan over high heat; reduce heat to medium-high, add olive oil and Sauté sliced onions for 2-3 minutes. Sauté the garlic for 20-30 seconds and don’t burn garlic.
- Add the greens, and sauté for 2-3 minutes.
- Stir in the stock and hot pepper flakes or blk pepper; cover, and cook for about 8-10 minutes
- Add smoked salmon steak pieces on top of greens when greens are almost tender.
- Do not boil salmon, just place on top of greens to add the smoked flavor to greens.
- Add sliced cherry tomatoes
- Plate greens with smoked salmon and enjoy
2. Veggie Stuffed Roasted Sweet Potatoes

Ingredients:
3 Cleaned Whole Sweet Potatoes
1 bunch of Fresh Spinach
½ cup of sliced baby portabella mushrooms
½ cup of chopped pecans
¼ cup Grated Parmesan cheese
¼ cup Grated Mozzarella cheese
¼ cup Grated White Cheddar cheese
1 tsp of brown sugar
1 tsp. Salt
1 tsp. Blk pepper
2 tsp. Garlic powder
2-3 tbsp of Olive Oil
2 tbsp of avocado oil
1 tbsp of fresh chopped parsley
Instructions
- Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil. Prick each sweet potato in four to five spots with a fork and coat with avocado oil. Place them on the baking sheet and bake until very tender, about 1 hour.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Sauté mushrooms and add spinach and seasonings.
- Add pecans and brown sugar stirring all ingredients, 3 to 5 minutes. Stir in the salt. Set filled aside until potatoes are done
- Once the sweet potatoes are cooled down to touch, cut them in half lengthwise, leaving the bottom intact. Create a pouch for the filling.
- Add veggie filling over the sweet potatoes. Top grated cheeses and additional pecans with parsley.
- Serve and Enjoy!
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3. Jackfruit Pot Roast

Ingredients:
1 pound of baby carrots
1 pound of red potatoes cut in quarters or small golden potatoes
1 medium sized yellow onion roughly chopped
1 cup of roughly chopped celery
2-3 tbsp. of minced or chopped garlic
2-3 tbsps. of Worcestershire sauce
2 cups of vegetable broth
1 tsp. Salt
1 tsp. Blk pepper
2 tsp. Oregano
2 tsp. Onion powder
2 tsp. Garlic powder
2 tsp. Rosemary
2 tsp. Thyme
2-3 tbsp of Olive Oil
1-2 cans Jackfruit (Drained)
2-3 tbsp of cornstarch or jarred brown gravy
Instructions
- Heat olive oil in an extra-large skillet or pot, heat the olive oil over medium heat. (May also cook in a crock pot)
- Sauté onion for 5 minutes. Add in the garlic and cook for 30-40 secs. Add in drained jackfruit and cook over medium heat for 1-2 minutes.
- Add Worcestershire sauce and all seasonings. Stir and simmer.
- Whisk together the broth and cornstarch in a measuring cup until fully combined and then mix into the skillet with the jackfruit. Simmer and cook for 5-7 minutes and stir.
- Place potatoes, carrots and celery in roaster or pot and add the jackfruit mixture on top of the carrots and potatoes and bake for 35-40 minutes or until the veggies are fork tender and ready to eat.
- Plate jackfruit post roast and enjoy!
“The Culinary Cutie” Tracy Williamson’s Delicious Pescetarian and Vegetarian Thanksgiving Recipes was originally published on getuperica.com
