Vegan Recipe Ideas for Thanksgiving (2024)

Smoked Mushrooms:
1 pound mixed cremini and shiitake mushrooms, stemmed, wiped of grit, and thinly sliced
2 tablespoons extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1 teaspoon smoked sea salt (optional)
2 tablespoons maple syrup
2 cups hickory or applewood chips, soaked in water for 20 minutes and drained (optional)

Crispy Shallots:
4 large shallots
1 tablespoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
1/4 cup cornstarch
Expeller-pressed canola oil, for shallow frying (about two cups)

Salad:
1 pound Bloomsdale spinach, stems trimmed (about six cups)
1/4 cup black garlic vinaigrette, warmed
Flaked sea salt, such as Maldon
Freshly ground black pepper
1/2 cup Kite Hill almond ricotta
1/2 cup crispy shallots

Black Garlic Vinaigrette:
1/2 cup white balsamic vinegar
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped
6 black garlic cloves
2 fresh thyme sprigs, leaves stripped from stems
1 shallot, coarsely chopped
1 teaspoon agave nectar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Pinch of red pepper flakes
3/4 cup extra virgin olive oil

Smoked Mushrooms:
1. Preheat the oven to 450° F.
2. Put the mushrooms in a mixing bowl, drizzle with oil, toss to coat. Add the vinegar, season the mushrooms with kosher salt and pepper, and toss to coat evenly.
3. Spread the mushrooms out in a single layer on a baking sheet and roast for 25 to 30 minutes, constantly turning to prevent from burning until they turn dark brown and shrink.
4. To smoke the mushrooms: open the windows and remove the battery from your smoke detector. Line a large pot that has a steamer insert with aluminum foil (this will keep the wood chips from scorching the bottom). Spread the wet wood chips out on the foil. Cover the pot tightly with the lid and heat over high heat.
5. Meanwhile, put the mushrooms in the steamer basket. When the chips begin to smoke, drop the steamer basket insert into the pot and cover tightly with the lid. Turn off the heat and allow the mushrooms to soak up the smoke for 5 to 6 minutes—no peeking. Set the mushrooms aside to cool.
6. Toss the cooled mushrooms with the maple syrup. (The mushrooms can be prepared a couple of hours in advance, covered, and held at room temperature.)

Crispy Shallots:
1. Slice the shallots as thinly as possible.
2. Separate into rings.
3. Coat the shallots with hot sauce, salt, and pepper.
4. Sprinkle on the cornstarch and toss the shallots to coat them evenly.
5. Pour 1/2 inch of oil into a large sauté pan or cast-iron skillet set over medium heat.
6. When oil is hot, cook shallots in batches and fry until golden brown.
7. Season with salt and pepper.
8. Set to the side.

Black Garlic Vinaigrette:
1. Combine vinegar, parsley, black garlic, thyme, shallot, agave, salt, black pepper, and red pepper flakes into a bowl of a food processor and process for a few seconds until the garlic is fully incorporated with the rest of the ingredients.
2. Slowly pour in the oil in a steady stream with the motor running.
3. When ready to serve, warm the vinaigrette over low heat.

Salad:
1. Combine the spinach, mushrooms, and warm vinaigrette in a mixing bowl. Season with flaked sea salt and pepper, and toss to coat spinach evenly. Top with the almond ricotta and crispy shallots and serve immediately.
2. Enjoy!

Papas Arrugadas:
2 pounds small potatoes, preferably peewee, marble, or baby new, scrubbed
1 cup kosher salt

Parsley Vinaigrette:
2 cups packed coarsely chopped fresh flat-leaf parsley
Juice of 1 lemon
1 tablespoon sherry vinegar
1 garlic clove, crushed
1/2 shallot, coarsely chopped
1/2 teaspoon agave nectar
1/2 teaspoon smoked paprika
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Parsley Vinaigrette:
1. Put the parsley, lemon juice, and vinegar in the bowl of a food processor and pulse until the parsley is bright green and chopped.
2. Add garlic, shallot, agave, and paprika, and pulse again to combine.
3. Slowly add the oil while it’s blending and process until it’s well combined.
4. Season with salt and pepper.
*Note: this can be made ahead and stored in the refrigerator for up to five days.

Papas Arrugadas:
1. Put the potatoes in a wide shallow pot, or a paella pan if you have one. *Note: it’s key that the pan holds the potatoes in a single layer so that the salt can penetrate them evenly.
2. Sprinkle the salt over the potatoes and add just enough water to cover.
3. Bring to a boil over medium heat.
4. Then reduce the heat and simmer, uncovered, until the potatoes are fork-tender and most or all the water has evaporated, about 45 minutes.
5. Tip out any remaining water.
6. Keep potatoes over low heat, turning them in the pan until they’re completely dry, wrinkled with brown spots, and covered with a fine coating of salt.
7. Using a pastry brush or clean dish towel, brush off the excess salt.
8. Pile the potatoes on a serving platter.
9. Pour the vinaigrette over the top.
10. Serve hot or warm.
11. Enjoy!

Warm Kale and Artichoke Dip:
8 large artichoke hearts or two 15-ounce cans of artichoke hearts in water
2 tablespoons Earth Balance butter stick
2 shallots, minced
6 garlic cloves, minced
1/2 cup dry white wine
1/2 cup dry sherry
1 cup cashew cream
1 cup vegetable stock
1/2 cup nutritional yeast flakes
2 tablespoons fresh thyme leaves
6 cups baby kale, coarsely chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Harissa potato chips or sliced raw vegetables for serving

Cashew Cream:
2 cups whole raw cashews, rinsed
Filtered water

Harissa Potato Chips:
2 large russet (baking) potatoes (about 1 pound), scrubbed
Expeller-pressed canola oil, for deep frying
2 to 3 tablespoons harissa spice mix

Cashew Cream:
1. Put the cashews in a bowl and pour enough cold filtered water to cover.
2. Cover with plastic wrap and refrigerate for at least 12 hours.
3. Drain the cashews in a colander and rinse with cold water.
4. Transfer the cashews to a blender and pour in enough cold filtered water to cover them by an inch, about three cups.
5. Blend on high for 2 to 3 minutes, until very smooth and creamy without a trace of graininess.
6. Cover until ready to use.

Warm Kale and Artichoke Dip:
1. If using fresh artichoke hearts, bring a large pot of lightly salted water to boil. Add the artichoke hearts and blanch for 10 minutes or until slightly tender.
2. Drain the hearts and plunge into an ice bath to “shock” them—i.e., stop the cooking and chill them quickly.
3. Drain and coarsely chop. If using canned artichokes, simply drain and chop.
4. Put a large deep sauté pan over medium heat and add the butter substitute.
5. When melted, add the shallots, garlic, and artichoke hearts and cook, stirring, until the vegetables are soft, about 6 to 8 minutes.
6. Add wine and sherry and cook for one minute.
7. Add cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium-low, and gently simmer until thick, 35 to 40 minutes. Stir occasionally.
8. Fold the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes are broken down slightly, about 10 minutes. Season with salt and pepper.
9. Serve with harissa potato chips or sliced raw veggies and enjoy!

Harissa Potato Chips:
1. Using a mandoline, slice the potatoes about the thickness of a nickel. You should get about 50 slices per potato.
2. Put the potatoes in a large bowl and add cool water to cover to remove the excess starch. Repeat this three times.
3. Drain the potatoes really well in a colander.
4. Spread the potatoes out on a baking sheet and pat them dry with paper towels.
5. Heat the in a deep pot. *Note: you’ll know the oil is hot enough by using a wooden chopstick to test it out. If it bubbles around it when you place it in the oil, you’re good to go.
6. Cook the potatoes in batches until golden brown and crispy, about 7 minutes.
7. Take the potatoes out of the oil and place them on a paper towel.
8. Season the chips with the harissa and salt while they are still hot.
9. Serve immediately and enjoy with your yummy dip!

Parsnips:
1. Preheat the oven to 400° F.
2. Put parsnips into a small mixing bowl, drizzle with 2 tablespoons of the oil, season with the kosher salt and black pepper, and toss to coat evenly.
3. Spread the parsnips out in a single layer on a large baking sheetand roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred.

Sherry-Maple Glaze
1. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan and cook over medium-low heat, swirling the pan around occasionally, until the mixture is reduced and syrupy, about 10 minutes.

Chanterelles:
1. Put a large sauté pan over medium heat and add the remaining 1 tablespoon oil and the butter substitute. When the butter substitute has melted, add the shallot and sauté until soft but not browned, about one minute.
2. Add the garlic, tossing to combine.
3. Add the mushrooms and sauté, stirring frequently, until they lose their moisture, soften, and begin to brown, about 5 minutes.

To serve:
Crisscross the parsnips on a platter, overlapping them just slightly. Drizzle with the maple glaze and top with the mushrooms. Scatter chopped parsley on top and season with flaked sea salt.