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  3. Vegan Thanksgiving Recipes

Vegan Thanksgiving Recipes

October 26, 2016
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Credit: Photo: Becky Luigart-Stayner
Being vegan can be extra tough around the holiday season, especially one that revolves so heavily around turkey. But this collection of vegan Thanksgiving recipes, ranging from main dishes and sides to salads and desserts, can help even the most unfamiliar cook whip out some vegan dishes with confidence. Free of meat, dairy, and eggs, these recipes draw on seasonal produce, plus hearty grains and legumes, to make a meal so good that guests won't even hesitate to embrace the vegan menu. 
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Balsamic Onion and Thyme Tarte Tatin

Credit: Photo: Jennifer Causey
View Recipe: Balsamic Onion and Thyme Tarte Tatin

This jam is an excellent, refined sugar-free alternative to the traditional, often too-sweet sauce, and tastes even better a day or two after it’s made. Because fresh cranberries are so tart on their own, be sure to use a sweet onion such as Vidalia in the jam. Pair this condiment with your Thanksgiving plate, then use as a sandwich spread for holiday leftovers. Make this recipe vegan by opting for vegan pie dough.

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Acorn Squash With Sage-Cranberry Rice Stuffing

Credit: Photo: Victor Protasio
View Recipe: Acorn Squash With Sage-Cranberry Rice Stuffing

Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those down in the cooker to slowly simmer to perfection while you’re at work. With this recipe, you’re basically treating the slow cooker like a small steam oven.

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Roasted Butternut Squash With Sticky Walnut Topping

Credit: Photo: Jennifer Causey
View Recipe: Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

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Cabbage Salad With Miso Vinaigrette

Credit: Photo: Jennifer Causey
View Recipe: Cabbage Salad With Miso Vinaigrette

Fresh cabbage is all about crunch; the more texture, the better. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch to the salad. Red miso paste is a soybean paste that ferments longer than yellow or white miso, giving it a deep umami flavor. Stir until the paste has completely dissolved into the vinegar mixture before tossing with the salad.

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Cranberry-Beet Chutney

Credit: Photo: Greg DuPree
View Recipe: Cranberry-Beet Chutney

For a twist on cranberry sauce this year, try this sweet, tart, and earthy beet-and-cranberry condiment. Toasted whole coriander and brown mustard seeds add warmth and take the chutney into savory territory. The chunky texture is part of the charm here, a great contrast to the mashes and casseroles on the table. 

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Ginger-Chile Roasted Acorn Squash

Credit: Photo: Jennifer Causey
View Recipe: Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

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Fennel and Blood Orange Salad

Credit: Photo: Jennifer Causey
View Recipe: Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

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Herb-Roasted Carrots

Credit: Photo: Jennifer Causey
View Recipe: Herb-Roasted Carrots

A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief (and ease for the cook) that still looks elegant. Sweet, slightly firm, and tossed with fresh parsley and cilantro, these carrots would fit here and all season long. 

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Acorn Squash with Pomegranate and Kale Tabbouleh

Credit: Photo: Jennifer Causey
View Recipe: Acorn Squash with Pomegranate and Kale Tabbouleh

This is a fun dish to "carve" at the table, as each person gets one wedge to enjoy as a side dish. For an entrée take, give each person half a squash.

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Kale, Jicama, and Orange Salad

Credit: Photo: Brian Woodcock
View Recipe: Kale, Jicama, and Orange Salad

Kale, sweet potatoes, winter squashes, fennel, and cranberries are just a few of the in-season foods that contribute to this collection of vegan recipes. With rich main dishes, satisfying sides, refreshing salads, and sweet desserts, you won't be missing out on anything by serving up a plant-based meal. 

This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work. Sturdy lacinato kale will become perfectly tender when dressed and left to stand at room temperature. Coating the avocado in the dressing first will keep it from browning while you're out having fun.

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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Credit: Photo: Greg Dupree
View Recipe: Sweet Potato Medallions with Almond Sauce and Chickpea Salad

It may seem too good to be true, but it's not: This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you can use any nut butter you like—try peanut, cashew, or sunflower butter. And if canned chickpeas aren't in your pantry, try cannellini or navy beans.

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Butternut-Cauliflower Coconut Curry

Credit: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. Serve with Cilantro-Chile Couscous.

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Pickled Onion Slaw

Credit: Photo: Jennifer Causey
View Recipe: Pickled Onion Slaw

A quick slaw makes a tangy side that pairs with an assortment of main dishes. Our homemade version keeps the cabbage crisp. We use honey to sweeten ours.

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Roasted Kabocha and Kale Salad

Credit: Photo: Iain Bagwell
View Recipe: Roasted Kabocha and Kale Salad

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

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Smoked Barley, Beet and Grapefruit Salad

Credit: Photo: Iain Bagwell
View Recipe: Smoked Barley, Beet and Grapefruit Salad

This CL–perfected stovetop technique makes smoking food easier than ever (though the salad is still tasty if you choose not to smoke the grains), and smoke is such a fun flavor to apply to unexpected ingredients like barley. A sweet vinaigrette, earthy beets, and the intense citrus twang of grapefruit balance the robust smoky hit of the grains for a memorable salad. To make sure you're getting the whole-grain version of barley, look for hulled, and skip past pearled.

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Sage-Roasted Carrots and Turnips

Credit: Photo: Jennifer Causey
View Recipe: Sage-Roasted Carrots and Turnips

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

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Roasted Broccoli with Pistachios and Pickled Golden Raisins

Credit: Photo: Brian Woodcock
View Recipe: Roasted Broccoli with Pistachios and Pickled Golden Raisins

Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dish, with its beautifully balanced flavors, is much lighter—and vegan.

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Tempeh with Charred Peppers and Kale

Credit: Photo: Jennifer Causey
View Recipe: Tempeh with Charred Peppers and Kale

Ever tried tempeh? This soybean-based veggie protein is a great option for vegetarian or vegan sandwiches and wraps because of its firm texture and incredible flavor adaptability. We love it here with a quick soy sauce hit, layered over earthy kale. Got leftovers? Pile this tempeh and veggie combo into a whole-wheat wrap for a perfect to-go lunch.

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Brandied Preserved Figs

Credit: Photo: Brian Woodcock
View Recipe: Brandied Preserved Figs

This recipe will work with any fresh figs you have, such as Brown Turkey, Calimyrna, or Black Mission. Enjoy them as a simple dessert on their own, served with ice cream or yogurt, or as a salad topper. Store in a cool, dry place for up to 1 year. 

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Vegetable Paella

Credit: Photo: Jennifer Causey
View Recipe: Vegetable Paella

"Paella may sound like something fancy, but it is a humble dish, made from ingredients that are fresh and healthy," says star chef José Andrés, whose restaurants in Washington, D.C., Las Vegas, and California helped spark America's celebration of Spanish cuisine. The classic Spanish rice dish is a crowd-pleaser in his celebrated restaurants and at home. The heat for this paella starts high and reduced gradually, making the rice perfectly al dente and then crisping it at the bottom.

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Fennel and Radicchio Salad with Citrus Vinaigrette

Credit: Photo: Iain Bagwell
View Recipe: Fennel and Radicchio Salad with Citrus Vinaigrette

There's something about the sweet anise flavor of fresh fennel and bright citrus that go so well together. Citrus grows all over Italy, from blood oranges to grapefruit to lemons. It is a dominant flavor in the cuisine. Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

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Grapefruit Granita with Pear-and-Pom Relish

Credit: Photo: Randy Mayor
View Recipe: Grapefruit Granita with Pear-and-Pom Relish

No need to relegate icy treats to the summertime. This granita will make a fantastic addition to your holiday get-togethers.

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Spaghetti with Spinach-Avocado Sauce

Credit: Photo: Jennifer Causey
View Recipe: Spaghetti with Spinach-Avocado Sauce

Move over, pesto: You're not the only sauce worth going green for. Pureed avocado makes this dish positively irresistible. Garnish with extra basil leaves, if desired.

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Roasted Cranberries and Grapes with Rosemary

Credit: Photo: Brian Woodcock
View Recipe: Roasted Cranberries and Grapes with Rosemary

Your relish is going to get a much needed revamp with the addition of grapes and rosemary. Black grapes have thicker skins than red grapes, and they'll hold up better under the broiler.

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Shaved Apple and Fennel Salad with Crunchy Spelt

Credit: Photo: Iain Bagwell
View Recipe: Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

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Sweet Heat Green Beans

Credit: Photo: Hector Manuel Sanchez
View Recipe: Sweet Heat Green Beans

We use sambal oelek to add kick to fresh vegetables, tossing it in crispy green beans and mixed with honey for the perfect sweet-meets-spicy, Asian-style veggie dish. Serve this as a side or bring it to a potluck for a flavorful surprise.

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Tahiree Vegetable and Rice Casserole

Credit: Photo: Iain Bagwell
View Recipe: Tahiree Vegetable and Rice Casserole

This ancient dish traces its roots to India's Kayastha community, who developed it as a unique variation of biryani. In tahiree, rice and other elements cook together, while biryani rice is cooked separately and then layered with meat and vegetables.

"Toast the rice, as you would in risotto, to draw out fragrance and add nuttiness. Add garam masala toward the end so it doesn't get bitter," Saran says.

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Baby Carrots with Herb Dressing and Olives

Credit: Photo: Erin Kunkel
View Recipe: Baby Carrots with Herb Dressing and Olives

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly. Steaming is gentler than boiling and faster than roasting. And, because the carrots are less caramelized, the fresh herbs stand out more.

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Graham Cracker-Apple Crisp

Credit: Photo Courtesy of Oxmoor House
View Recipe: Graham Cracker-Apple Crisp

This crisp is just as delicious for breakfast as it is when served for dessert. The combination of gluten-free oats and graham crackers gives the topping a unique texture that complements the soft apple filling. Substitute whipped coconut cream for the whipped topping, and you've got a dairy-free dessert.

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Whole Roasted Carrots With Black Lentils and Green Harissa

Credit: Photo: Jason Varney
View Recipe: Whole Roasted Carrots With Black Lentils and Green Harissa

Cajun spiced lentils serve as a delicious protein component in this vegan meal, but what really makes this dish shine is the green harissa drizzled on top. The Tunisian-like sauce brings spice, tang, and bright herbiness to the sweet winter carrots. 

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Lemon-Herb White Bean and Kale Salad

Credit: Photo: Linda Pugliese
View Recipe: Lemon-Herb White Bean and Kale Salad

Get 7 grams of protein in this speedy side salad that comes together in a flash.

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Cranberry-Whiskey Sour Slush

Credit: Photo: Levi Brown
View Recipe: Cranberry-Whiskey Sour Slush

Is it a drink or dessert? Who cares? It satisfies both cravings.

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Smoked and Spiced Pecans

Credit: Photo: Greg Dupree
View Recipe: Smoked and Spiced Pecans

Try this recipe sprinkled on top of a simple green salad. 

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Quinoa Salad with Pistachios and Currants

Credit: Photo: Christopher Testani
View Recipe: Quinoa Salad with Pistachios and Currants

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.

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Miso Roasted Cauliflower

Credit: Photo: Brian Woodcock; Styling: Claire Spollen
View Recipe: Miso Roasted Cauliflower

Boost your cauliflower with this powerhouse ingredient that lends savory depth to this dish.

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Brussels Sprouts Salad with Pickled Rye Berries

Credit: Photo: Iain Bagwell
View Recipe: Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

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Intense Fruit Gelées

Credit: Photo: Johnny Autry
View Recipe: Intense Fruit Gelées

Use your favorite flavor of fruit concentrate or puree from perfectpuree.com. We tried and liked pomegranate, tangerine, cranberry, blood orange, and Meyer lemon.

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Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

Credit: Photo: Iain Bagwell
View Recipe: Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

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Roasted Whole Carrots

Credit: Photo: Jennifer Causey
View Recipe: Roasted Whole Carrots

Oven roasting surrounds vegetables with dry, hot, even heat that heightens flavor, browns and crisps exteriors, and cooks interiors to perfect tenderness.

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Chocolate-Sea Salt Breadsticks

Credit: Photo: Brian Woodcock
View Recipe: Chocolate-Sea Salt Breadsticks

If you have leftover pizza or bread dough, put it to delicious use.

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Simple Blistered Broccolini

Credit: Photo: Jennifer Causey
View Recipe: Simple Blistered Broccolini

Broccolini has a milder flavor than broccoli and tastes delicious roasted and simply seasoned with salt, pepper, and olive oil.

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Carrot "Tabbouleh"

Credit: Photo: Jennifer Causey
View Recipe: Carrot "Tabbouleh"

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

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Cranberry-Almond Bark

Credit: Photo Courtesy of Oxmoor House
View Recipe: Cranberry-Almond Bark

This addictive chocolate confection is a spectacular way to blend cranberries and almonds. You can also vary the recipe with other dried fruits, such as raisins, apricots, figs, or cherries. Wrap in clear plastic and tie with a dark green ribbon for a lovely holiday gift.

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Haricots Verts with Carrots and Sesame

Credit: Photo: Jennifer Causey
View Recipe: Haricots Verts with Carrots and Sesame

Slender haricots verts need little embellishment. Here they're tossed with a good dose of carrots and sesame seeds. Once it's cooked, the flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

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French Apple Tart

Credit: Photo: Charles Masters
View Recipe: French Apple Tart

This free-form apple tart is easy, spectacular, and evocative of the season.

• • Make it Vegan: Use a vegan pastry dough—one made with vegetable shortening—and leave off the crème fraîche.

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Green Beans with Dried Cranberries and Hazelnuts

Credit: Photo: Brian Woodcock
View Recipe: Green Beans with Dried Cranberries and Hazelnuts

Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

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Parsnip Ribbons with Miso Vinaigrette

Credit: Photo: Romulo Yanes
View Recipe: Parsnip Ribbons with Miso Vinaigrette

A little sweet, a little salty, a bit of toasty, and a touch of tang—the makings of a grade-A salad.

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Wine-Poached Pears with Raspberries

Credit: Photo: Romulo Yanes
View Recipe: Wine-Poached Pears with Raspberries

Simmered in sweet white wine, raspberries deliver fancy flavor. This fruity dessert is fast to make but has a subtle touch of sophistication.

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Roasted Fennel with Rosemary Breadcrumbs

Credit: Photo: Chris Court
View Recipe: Roasted Fennel with Rosemary Breadcrumbs

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

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Portobello Frites

Credit: Photo: Jason Varney
View Recipe: Portobello Frites

This spin on the bistro staple steak frites offers plenty of umami satisfaction in the form of juicy, meaty portobello mushrooms and a savory wine sauce. Finishing the sauce with a touch of vegan butter gives it luxurious and velvety consistency.

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Spicy Stir-Fried Mushroom Bruschetta

Credit: Photo: Becky Luigart-Stayner
View Recipe: Spicy Stir-Fried Mushroom Bruschetta

Fenugreek really highlights the earthiness of the mushrooms in this dish, an ingredient found in many curry powders. Omit if you can't find it. Even though the jalapeños are seeded in this appetizer, the dried chiles and ground red pepper deliver plenty of spicy heat. This dish is inspired by flavors from the northern mountainous region of India (Kashmir), whose people brought their love of mushrooms with them when they settled in Delhi. Garnish with fresh cilantro leaves. Make a double or triple batch of the mushroom mixture and serve over warm chickpeas for a cozy, flavor-packed entree.

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Roasted Eggplants with Herbs

Credit: Photo: Randy Mayor
View Recipe: Roasted Eggplants with Herbs

A simple preparation yields irresistible results with roasted eggplant. Use very firm, small eggplants; if young and fresh enough, they won't be bitter.

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Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

View Recipe: Roasted Garlic, Sun-Dried Tomato, and White Bean Dip

Creamy beans and sweet sun-dried tomatoes offer the perfect texture and flavor combo in this simple dip. You can prepare a day ahead and bring to room temperature before serving. For a more formal presentation, serve on bagel chips garnished with rosemary sprigs. For a casual gathering, serve in a bowl with crackers or bagel chips for dipping.

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Apple-Cranberry Crisp

Credit: Photo: Becky Luigart-Stayner
View Recipe: Apple-Cranberry Crisp

This delicious dessert not only tastes great, but is chock full of nutrient-rich fruit and whole grains as well. It's equally good warm or cold, and whipped coconut cream makes a nice topping.

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    1 of 54 Balsamic Onion and Thyme Tarte Tatin
    2 of 54 Acorn Squash With Sage-Cranberry Rice Stuffing
    3 of 54 Roasted Butternut Squash With Sticky Walnut Topping
    4 of 54 Cabbage Salad With Miso Vinaigrette
    5 of 54 Cranberry-Beet Chutney
    6 of 54 Ginger-Chile Roasted Acorn Squash
    7 of 54 Fennel and Blood Orange Salad
    8 of 54 Herb-Roasted Carrots
    9 of 54 Acorn Squash with Pomegranate and Kale Tabbouleh
    10 of 54 Kale, Jicama, and Orange Salad
    11 of 54 Sweet Potato Medallions with Almond Sauce and Chickpea Salad
    12 of 54 Butternut-Cauliflower Coconut Curry
    13 of 54 Pickled Onion Slaw
    14 of 54 Roasted Kabocha and Kale Salad
    15 of 54 Smoked Barley, Beet and Grapefruit Salad
    16 of 54 Sage-Roasted Carrots and Turnips
    17 of 54 Roasted Broccoli with Pistachios and Pickled Golden Raisins
    18 of 54 Tempeh with Charred Peppers and Kale
    19 of 54 Brandied Preserved Figs
    20 of 54 Vegetable Paella
    21 of 54 Fennel and Radicchio Salad with Citrus Vinaigrette
    22 of 54 Grapefruit Granita with Pear-and-Pom Relish
    23 of 54 Spaghetti with Spinach-Avocado Sauce
    24 of 54 Roasted Cranberries and Grapes with Rosemary
    25 of 54 Shaved Apple and Fennel Salad with Crunchy Spelt
    26 of 54 Sweet Heat Green Beans
    27 of 54 Tahiree Vegetable and Rice Casserole
    28 of 54 Baby Carrots with Herb Dressing and Olives
    29 of 54 Graham Cracker-Apple Crisp
    30 of 54 Whole Roasted Carrots With Black Lentils and Green Harissa
    31 of 54 Lemon-Herb White Bean and Kale Salad
    32 of 54 Cranberry-Whiskey Sour Slush
    33 of 54 Smoked and Spiced Pecans
    34 of 54 Quinoa Salad with Pistachios and Currants
    35 of 54 Miso Roasted Cauliflower
    36 of 54 Brussels Sprouts Salad with Pickled Rye Berries
    37 of 54 Intense Fruit Gelées
    38 of 54 Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel
    39 of 54 Roasted Whole Carrots
    40 of 54 Chocolate-Sea Salt Breadsticks
    41 of 54 Simple Blistered Broccolini
    42 of 54 Carrot "Tabbouleh"
    43 of 54 Cranberry-Almond Bark
    44 of 54 Haricots Verts with Carrots and Sesame
    45 of 54 French Apple Tart
    46 of 54 Green Beans with Dried Cranberries and Hazelnuts
    47 of 54 Parsnip Ribbons with Miso Vinaigrette
    48 of 54 Wine-Poached Pears with Raspberries
    49 of 54 Roasted Fennel with Rosemary Breadcrumbs
    50 of 54 Portobello Frites
    51 of 54 Spicy Stir-Fried Mushroom Bruschetta
    52 of 54 Roasted Eggplants with Herbs
    53 of 54 Roasted Garlic, Sun-Dried Tomato, and White Bean Dip
    54 of 54 Apple-Cranberry Crisp

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    Vegan Thanksgiving Recipes
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