Food

Vegan Thanksgiving Recipes

November 5, 2015

Our favorite seasonal vegan-friendly recipes for the Thanksgiving table.

Butternut Squash Pepe Soup — Flaming Scotch bonnet chiles lend an invigorating jolt to this African version of the ubiquitous fall soup.Ryan Liebe

brown rice, boil brown rice, brown rice recipe, perfect brown rice — Cooking brown rice, or at least cooking it well, is tricky. Here is our technique for making light and fluffy rice.Matthew Taylor-Gross

Onion Fennel and Mushroom Soup — A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe »Farideh Sadeghin

Chili lemon mushroom — Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish.Matt Taylor-Gross

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.Helen Rosner

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 »Matt Taylor-Gross

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.Maxime Iattoni

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.Matt Taylor-Gross

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.Ingalls Photography

Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette — Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson.André Baranowski

Brussels Sprouts with Horseradish and Pomegranate — The caramelized brussels sprouts are garnished with sweet pomegranate seeds and tossed with horseradish to give this dish a kick.Andre Baranowski

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 »Todd Coleman

Parsley and Onion Salad — Fresh onions add cool spice to this simple parsley salad.Todd Coleman

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.Landon Nordeman

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.James Oseland

Shredded Brussels Sprouts and Kale Salad — A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous green vegetables.Helen Rosner

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.Todd Coleman

Hummus with Hen of the Woods Mushrooms — A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.Todd Coleman

Poached Pears — With a little fernet, vanilla, and crystalized ginger, pears are the centerpiece of this simple Passover dessert. Get the recipe for Poached Pears »Matt Taylor-Gross

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.Helen Rosner

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