7 Vegan Thanksgiving Recipes from Matthew Kenney, Tal Ronnen, & More

Instructions

Squash

1. Preheat the oven to 425°F.
2. Cut squash and pumpkin in half and remove the seeds.
3. In a large Dutch oven, place half the lime leaves and half the thyme on the bottom, then place squash and pumpkin, cut-side up, and top with almond oil.
4. Sprinkle with salt and top with the rest of the lime leaves and thyme.
5. Cover and roast for 35 minutes. Remove lid and let roast for 10 more minutes.

Roasted Grapes

1. Preheat the oven to 375°F. Toss grapes in almond oil and sprinkle with salt.
2. Place on a parchment-lined baking sheet and top with thyme. Roast for 10 minutes. Remove from the oven and let cool.

Pepitas

1. Toss all ingredients and set aside.

Assembly

1. Remove squash and pumpkin from oil and place on paper towels to absorb excess oil.
2. Break into irregular-shaped pieces and scatter on a large round plate.
3. Place roasted grapes around pieces of squash and pumpkin and sprinkle with pumpkin seeds. Using a Microplane, shave almonds over the whole plate.

Instructions

1. Start by cooking the rice following the packet instructions.
2. In a medium pan, heat the olive oil and add the onion, thyme, 3 tablespoons of tamari soy, and mustard. Cook for 5 minutes until the onion is nice and tender. Once cooked, take off the heat and set aside.
3. In a food processor, add the onion mix along with black beans and pulse. Don’t overmix but blend until you have a sticky consistency.
4. Empty into a bowl and add the oat bran, cooked rice, and remaining 3 tablespoons of tamari and give it a good mix.
5. Line a baking tray with greaseproof paper and with a small or big ice cream scoop, scoop out balls of the mixture and gently roll until you have a round shape.
6. Place them on the paper and store them in the fridge until you are ready to cook them.
   To make the pickle, slice the cucumber thinly on a mandolin or use a cheese slicer. Add the slices to a bowl, followed by the rest of the ingredients. Give it a good mix and set aside.
7. Next, make the carrot mash. In a large pan, boil the carrots until soft, then drain. Add to the blender with the coconut milk and blitz until you get the most beautiful orange mash. Add salt and pepper to taste.
8. For the gravy, heat the olive oil and fry the shallots until nice and soft, about 5 minutes. Add the tamari, cornflour, and sugar. Take off the heat and slowly add the coconut milk, a little at a time, to create a roux, whisking to avoid lumps.
9. Put the pan back on the heat and let it simmer for 5 minutes until you have a lovely shiny gravy, then set aside.

Instructions

1. Preheat the oven to 350ºF. Cut the pumpkin in half, remove the seeds, and place skin down in an oven dish.
2. Top with olive oil and salt and pepper. Put the rosemary twigs on top. Bake for
   40 to 50 minutes.
3. Sauté the onion and the garlic in some olive oil. After a few minutes, add the mushrooms and endives. Keep stirring and season with salt, pepper, and turmeric.
4. After stir-frying for several minutes, remove from the heat and mix in the quinoa.
   Fill the pumpkin halves with the quinoa mix and bake for 5 minutes more.
5. In the meantime, fry the pears in a bit of coconut oil till golden brown.
6. Garnish with pomegranate seeds and the fried pear.

Instructions

1. To prepare the parsnips: Preheat the oven to 400°F.
2. If using larger parsnips, peel and quarter them lengthwise so the pieces will be uniform in size and cook more evenly. Put the parsnips in a large mixing bowl, drizzle with 2 tablespoons of the oil, season with kosher salt and black pepper, and toss to coat evenly.
3. Spread the parsnips out in a single layer on a large baking sheet and roast for about 20 minutes, shaking the pan from time to time, until tender and slightly charred. Set aside. (The roasted parsnips can be prepared a couple of hours in advance, covered, and held at room temperature. Reheat before serving.)
4. Meanwhile, prepare the glaze: 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. Cover and hold warm.
5. To prepare the mushrooms: 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 1 minute. Add the garlic, tossing to combine. Add the mushrooms and sauté, stirring frequently, until they lose their moisture, soften, and begin to brown, about 5 minutes. Remove from the heat.
6. 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.

​Instructions

1. In a large bowl, combine dry masa flour, baking powder, salt, cinnamon, and sugar. Mix well. Add vegetable shortening and use your hands to combine with the dry mix. Little by little, add water and mix until the batter is consistent in texture.
2. Using the back of a large spoon, place about 3-4 tablespoons of batter in the center of the corn husk. Spread batter evenly across the wide end of the husk.
3. Place a spoonful of chocolate chips in the center. Gently roll the husk over to surround the filling. Fold the bottom under to finish forming the tamale.
4. Repeat until all 12 husks are filled. In groups of 4, gently tie tamales together using kitchen twine.
5. In a medium-deep steaming pot, place tamales upright on their folded ends, tightly packed together. (Tip: Fill empty space with a heat-resistant cup or mug, but make sure to leave room for steam to move around the pot.)
6. Add about 2 inches of water at the bottom of the pot, making sure the water line is below the steamer basket. Cover and steam for 35 to 40 minutes, adding more water to the pot as needed. Remove from heat.
7. Let tamales sit uncovered in the pot for about 15 minutes or until tamales are firm and pull away from the husk easily. Serve tamales warm.

Instructions

1. In a soup pot, sweat chopped onions, whole garlic cloves, and butter until translucent.
2. Turn up the heat to caramelize.
3. Deglaze with white wine, reduce to evaporate the alcohol.
4. Turn heat down and add cubed butternut squash, milk, and nutmeg.
5. Cook covered for 30-40 minutes.
6. In a blender or food processor, mix until smooth.
7. Serve hot garnished with cubed feta, roasted pistachios, and mint leaves.