Vegan Thanksgiving Recipes

Butternut Squash Pepe Soup

Flaming Scotch bonnet chiles lend an invigorating jolt to this African version of the ubiquitous fall soup. Get the recipe for Butternut Squash Pepe Soup

Perfect Brown Rice

Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.

Onion Fennel and Mushroom Soup

Roasted Mushrooms with Chile-Lemon Oil

Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish. Get the recipe for Roasted Mushrooms with Chile-Lemon Oil »

Fried Artichoke Hearts with Taratur Sauce

We found this recipe—a flavorful local favorite, in which tender artichoke bottoms are fried and served with an intense, tahini-based sauce—at al-Az, a casual but well-known restaurant in Damascus. Get the recipe for Fried Artichoke Hearts with Taratur Sauce »

Carrot and Pistachio Salad

Carrots are roasted before being topped with crunchy pistachios and a sweet fig vinaigrette in a simple salad from Eli and Max Sussman’s Classic Recipes for Modern People (Olive Press, 2015). Get the recipe for Carrot and Pistachio Salad »

Soy-Braised Kabocha Squash

Braising—with a healthy dose of soy—is one of our favorite ways to bring out the texture and flavor of winter squash.

Apple and Kale Salad with Black Sesame and Cashews

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad.

Roasted Potatoes with Lemon Olive Oil

Simple roasted baby potatoes with whole garlic cloves are the perfect foil for a zesty lemon and olive oil emulsion.

Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette

Get the Recipe for Brussels Sprouts with Horseradish and Pomegranate Seeds »

Onion and Poppy Seed Bialys

These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds. Get the recipe »

Parsley and Onion Salad

Pan-Fried Eggplant with Balsamic, Basil, and Capers

Creamy, mild eggplant pairs with briny capers, floral basil, and a drizzle of balsamic reduction for a knockout appetizer or side dish. Get the recipe for Pan-Fried Eggplant with Balsamic, Basil, and Capers »

Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.

Shredded Brussels Sprouts and Kale Salad

Green Beans and Tomatoes

In so many green bean casseroles, the beans are cooked well past the point of mushy. In this recipe they keep some snap.

Hummus with Hen of the Woods Mushrooms

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

Poached Pears

Gemelli with Roasted Garlic and Cauliflower

Cauliflower roasted until sweet with garlic and cumin gets tossed with toothsome gemelli pasta, golden raisins, and slivered almonds for crunch. Get the recipe for Gemelli with Roasted Garlic and Cauliflower »

Vegan Thanksgiving Recipes

Butternut Squash Pepe Soup

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