10 Vegan Thanksgiving Recipes via The Oregonian

The recipes just keep coming…  Here are ten more yummy sounding vegan Thanksgiving recipes courtesy of The Oregonian.

Butternut Squash, Mushroom and Sage Crepes: This elegant entree features key Thanksgiving flavors, including sage and squash. Splurge a little on high-quality wild mushrooms to achieve the greatest depth of flavor.

Stephenson’s Apple Farm Green Rice Casserole: The original recipe for this dish dates back more than 50 years and  comes from the long-gone Kansas City-area restaurant Stephenson’s Apple  Farm. This updated version uses plant-based substitutions for the dairy  and egg, without compromising the dish’s vibrant flavors.

Ned Ludd’s Charred Bruss: Brussels sprouts get the respect they deserve from Ned Ludd chef Jason French. He flash roasts them in a searing-hot cast-iron skilled, which turns them into sweet, charred beauties that diners gobble up like candy. The crowning touch is a finish of fresh lemon juice, which brings the dish’s flavors all together.

Acorn Squash Stuffed with Wild Rice, Walnuts and Hickory-Baked Tofu: A protein-packed main dish that’s both beautiful and delicious.

Butternut Squash, Mushroom and Sage Crepes
Butternut Squash, Mushroom and Sage Crepes is a celebratory plant-based alternative to a traditional Thanksgiving main course. (Ten Speed Press)

Classic Macaroni and “Cheeze”: Decadent macaroni and cheese is a classic holiday side dish in the South and makes a great addition to any holiday potluck. But a vegan version seems impossible without butter, cream and cheddar. The richness here comes from the raw cashew and macadamia nuts that are blended into the sauce. The starch of the Yukon Gold potatoes thickens the sauce nicely.

Looking for favorite Thanksgiving recipes, plus tips for thawing, brining and roasting turkeys, plus how to make great gravy and pies? You’ll find everything you need with Your ultimate Thanksgiving recipe guide.

Baked Shells With Pumpkin: This pasta casserole is like an adult version of macaroni and cheese.  The original recipe, from Everyday Food, was loaded with Parmesan  cheese. But nutritional yeast gives this “veganized” version a cheesy  quality while significantly lowering the dish’s fat content.

Green Beans With Mushrooms: An alternative to the classic green bean casserole that’s made even better if you spring for porcini or chanterelles, which are more expensive than your garden-variety mushrooms, but have a more intense “foresty” flavor.

Acorn Squash With Pecan-Cherry Stuffing: Just because vegans don’t eat turkey doesn’t meant they  don’t want their stuffing fix. This stuffed squash dish is a perfect  side dish or entrée.

Sweet Potato and Vegetable Tian: This slow-cooked side dish will fill your home with the wonderful smells of sweet potato and rosemary. A tian is a Provencal earthenware baking dish and also the name of the finished product of slowly baked vegetables. You can have successful results with any shallow casserole, but the heavier the better.

Habanero Yam Soup: Let’s face it — the flavors of the Thanksgiving table are  comforting, but don’t do much for fans of spice. This robust soup from  Seattle vegan chef Makini Howell packs plenty of punch. If your  tolerance for heat is lower, you can reduce the amount of  habaneros by half. Either way, wear plastic gloves when seeding and  chopping the pepper, being careful not to touch your face.

source: Oregon Live and Grant Butler (food writer for Oregon Live)

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