The New York Times is running a series of vegan and vegetarian foods for Thanksgiving. They say:
Everyone knows the best foods at Thanksgiving are the side dishes. Why fill up on turkey when you can gobble down the best fruits and vegetables of the fall harvest? That’s why the Well blog uses this time of year to try out new vegetarian recipes that may quickly become old family traditions.
They even had the byline: “Skip the turkey this year and go vegetarian for your Thanksgiving feast.”
The Times suggests these “delicious no-meat recipes” from last year to get you started:
- Squash Raviolo With Walnut Cream (sub out the cream and cheese to make it vegan!)
- Turnip and Pear Purée
- Dr. Weil’s Stress-Free Squash Soup
- Kale Salad and Parsnip Purée (swap honey for agave and use vegan cheese!)
Plus, last year, Martha Stewart offered two vegetarian Thanksgiving menus: Hearty Vegetarian Thanksgiving Menu and Fresh and Festive Vegetarian Thanksgiving Menu. (Both can be made vegan through minor substitutions.)
And if you need more recipes, check out Chef Tal Ronnen’s Vegan Thanksgiving Menu.
I’d say that vegan Thanksgivings are getting just a little more popular, wouldn’t you?