Hosting vegetarian and vegan guests: what to check, and what to make sure is on the table

A vegetarian guest does not need a separate dinner. Most Thanksgiving sides are already vegetable dishes, and the issue is what is hiding in them. The Vegetarian Resource Group (VRG) has an extensive FAQ on food ingredients, and its editor's note is the best starting point: "there is no such thing as a perfect vegetarian or vegan," and everyone draws their own lines. Ask your guest where theirs are.

Where animal ingredients show up

Dish	What to check
Stuffing and dressing	Broth (use vegetable broth), sausage, and any bouillon
Gravy	Drippings from the turkey; a separate vegetable-based gravy is needed
Sweet potato casserole	Marshmallows often contain gelatin
Green bean casserole and creamy sides	Soup bases and mixes; read the label
Rolls, pies and crusts	Check for animal fats on the ingredient list
Desserts, gelatin salads, whipped toppings	Gelatin
Anything labeled "natural flavors"	The source cannot be known unless stated

Gelatin is the clearest case. VRG says it is always animal-derived, made on a commercial scale mostly from pigskins, cattle bones and cattle hides, and is used in confectionery, including gummy bears and marshmallows, in desserts like Jell-O, and in some dairy products. A kosher label does not settle it: VRG notes that kosher gelatin can still come from fish, beef or pork.

Labels that need a second look

• Natural flavors. VRG's answer is blunt: natural flavor can come from a spice, fruit or vegetable, but also from meat, seafood, poultry, eggs and dairy, and unless the manufacturer specifies on the label, there is no way to tell.
• Glycerine. It can be animal, vegetable or synthetic, and is commonly animal-based or a blend.
• Stearic acid, mono- and diglycerides. Their source can be animal or plant, and VRG says stearic acid "may not be vegetarian" and its guide classes mono- and diglycerides as "may be non-vegetarian."
• Maple syrup. VRG says it can be treated with a very small amount of animal fat, butter or cream to reduce foaming, but most modern producers use synthetic compounds, and it is typically vegan.
• Sugar. Some vegans avoid sugar processed through bone char. This is a personal line worth asking about, not a default.

Do not feel you must resolve every ingredient. If you cannot be sure, say so and let your guest decide.

Serving vegetarian guests

1. Ask early. Ask if the guest is vegetarian or vegan, and how strict. Ask if they want to bring a main.
2. Use vegetable broth in the stuffing and any dishes you want vegetarians to eat. Make a vegetable-based gravy in a separate pan.
3. Cook the vegetarian dishes first in their own bowls and pans, away from raw turkey.
4. Give each dish its own spoon, so a turkey-juice spoon does not end up in the vegetables.
5. Label every dish. FARE suggests ingredient labels so everyone can see what is in each dish, and the same practice helps vegetarians. Mention the label on the allergens, too, since they overlap.

Many vegetarians say they are happy with the sides, and the host who plans a satisfying one or two of them, such as a hearty stuffing and a roasted vegetable dish, makes it easier for everyone.

Related

For allergies and celiac disease, see the dietary restrictions checklist and the gluten-free guide. If you are the guest, see what to bring to Thanksgiving dinner.