thanksgiving Archives - Forks Over Knives

Caramelized Onion Mashed Potatoes

Nancy Macklin, RDN — Thu, 30 Nov 2023 19:22:30 +0000

Equal parts savory and sweet, caramelized onions are a surefire way to add a special touch to any dish. Here, creamy mashed potatoes get a boost of flavor from the deeply browned onion slices and are sprinkled with chives for an herbaceous finishing touch. But the toppings aren’t the only ingredients that make these spuds extra tasty: A blend of creamy cashews and cheesy nutritional yeast are mixed into the mash to create a velvety texture that melts in your mouth. If you want to get a head start on this recipe, you can make the caramelized onions up to three days in advance and store them in an airtight container. Pro tip: If you choose sweet yellow onions, feel free to skip the brown sugar; you’ll still get luscious caramelized goodness.

Tip: Soak cashews in very hot water 15 minutes; drain. Rinse cashews and drain again. Place in an airtight container. Store in the refrigerator up to 5 days or freeze up to 3 months.

For more vegan caramelized onion recipes, check out these tasty ideas:

Yield: Makes 6 cups

Time: 60 minutes

3 medium yellow onions, cut into thin wedges
1 teaspoon packed brown sugar (optional)
3 lb. Yukon gold potatoes
2 cloves garlic, halved
½ to 1 cup unsweetened, unflavored plant-based milk
2 tablespoons raw cashews, soaked (see tip in intro)
1 tablespoon nutritional yeast
Cayenne pepper, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Instructions

In a large skillet cook onions over medium 25 to 30 minutes or until well browned, stirring occasionally and adding water, 1 to 2 teaspoons at a time, as needed to prevent sticking. After 10 minutes, if desired, add brown sugar. When onions are done, remove skillet from heat.
In a large saucepan combine potatoes and garlic; add water to cover. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until potatoes are very tender. Drain well. Mash until mostly smooth.
Meanwhile, in a small blender or food processor combine ½ cup milk, the cashews, nutritional yeast, and cayenne pepper. Cover and blend until very smooth. Gradually stir into mashed potatoes; stir in additional milk if needed to make creamy. Season with salt and black pepper.
Top mashed potatoes with caramelized onions and sprinkle with chives.

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Mommy’s Mushroom Gravy 3.0

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N. — Mon, 13 Nov 2023 18:36:17 +0000

“We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it has changed in small, nuanced ways over the years, we continue to refine it in our cookbooks. This recipe uses more onion, more mushrooms, and no alcohol. The flour is also optional as Jane notes she often accidentally forgets to add it and it still turns out delish (though Ann proclaims the flour is a must!).”
From Be a Plant-Based Woman Warrior

Yield: Makes about 3 cups

Time: 20 minutes

1 large sweet onion, chopped
3 cloves garlic, minced
16 oz. mushrooms, sliced
2 cups low-sodium vegetable broth
2 teaspoons white miso paste
2 tablespoons oat flour or whole wheat flour, optional
2 tablespoons reduced-sodium tamari
Freshly ground black pepper, to taste

Instructions

In a medium pan over medium-high heat, cook the onion. Allow the onion to brown a little while stirring, adding a splash of water to the pan if it starts to burn. Add the garlic and mushrooms and continue cooking until the mushrooms soften, again adding a little water as needed to keep the mixture from burning.
Add 1 cup of the broth to the pan and stir. In a small bowl, combine the remaining 1 cup of broth with the miso, tamari, and flour (if using), and stir until the miso has dissolved. Add the miso mixture to the pan. Continue cooking until the gravy thickens to your liking. Season with pepper to taste. Serve warm.

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Good Garlicky Mashed Potatoes

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N. — Mon, 13 Nov 2023 18:24:07 +0000

“You will never believe how good these garlicky mashed potatoes are until you try them,” write Ann and Jane Esselstyn in their book The Prevent and Reverse Heart Disease Cookbook. “And you will never believe there is no butter or milk in the recipe. Nothing is as satisfying on a cold day, or if you are just hungry, than a pile of these mashed potatoes! They are delicious plain or with Mommy’s Mushroom Gravy 3.0. Add greens if you wish. And by the way, we never peel potatoes.”

From The Prevent and Reverse Heart Disease Cookbook

Yield: Makes 7 cups

Time: 25 minutes

6 large Yukon Gold potatoes, unpeeled
1 bunch kale (optional), stems stripped and leaves torn into bite-size pieces
6 tablespoons nutritional yeast flakes
2 to 3 garlic cloves, minced
1 to 2 cups unsweetened, unflavored almond milk or other plant milk of your choice, or water
1 teaspoon dried rosemary
Freshly ground black pepper

Instructions

Cut the potatoes into 1-inch chunks. Place them in a large pot. Add water to cover and bring the water to boiling. Cook until the potatoes are tender, about 10 minutes.
Meanwhile, bring a separate large pot of water to boiling for the kale, if using. Place kale leaves in the water, cover and cook until tender, about 5 minutes. Drain kale and let it cool in the colander. When kale is cool enough to handle, chop 1 or 2 cups of it into bite-size pieces.
Drain potatoes, transfer them to a large bowl, and mash them with a potato masher. Add the nutritional yeast and garlic; then add the almond milk a little at a time, mashing until smooth and creamy. They will need more liquid than you might expect since the nutritional yeast soaks up liquid.
Stir in the rosemary and season with pepper to taste. Gently fold in the kale. Serve warm.

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Shepherd’s Pie

Cathy Fisher — Thu, 02 Nov 2023 01:30:12 +0000

This flavorful veggie casserole uses portobello mushrooms to create a delicious, meaty filling that’s brimming with savory umami flavors. Juicy peas and tender carrots add tantalizing texture, while the velvety mashed potato topping gets its creamy consistency from plant-based milk and starchy potato water. Fresh thyme and smoky paprika infuse the saucy filling with all the cozy flavor you’d expect from comfort food, just minus the unhealthy ingredients. Pop this casserole in the oven until golden brown and scoop out a steaming serving when you’re craving a warm meal to satisfy your stomach and your soul.

Tip: To make this meal extra hearty, you can substitute 2½ cups cooked lentils for the mushrooms.

From straightupfood.com

For more cozy vegan casseroles, check out these tasty ideas:

Healthy Salsa Verde Taco Casserole
Vegan Hash Brown Casserole with Tempeh Crumbles
Potato-Spinach Casserole with Trumpet Mushrooms
Or take a look at our full collection of vegan casseroles

Yield: Makes one 3-quart casserole

Time: 85 minutes

3 lb. russet potatoes, peeled and cut into chunks
2 teaspoons granulated onion
1 teaspoon granulated garlic
4 cups chopped portobello mushrooms
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
3 tablespoons tomato paste
1 tablespoon finely chopped fresh thyme
2 teaspoon paprika
2 cups green peas
1 to 2 cups unsweetened, unflavored plant-based milk
Freshly ground black pepper, to taste

Instructions

Preheat oven to 375°F. In a large pot combine potatoes, granulated onion, granulated garlic, and enough water to cover. Bring mixture to boiling; reduce heat slightly. Simmer, uncovered, 10 to 15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook mushrooms, onions, carrots, and celery over medium-high 3 to 5 minutes or until onions are golden, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add minced garlic; cook and stir 1 minute. Stir in tomato paste, thyme, paprika, and 1½ cups water. Reduce heat to medium-low. Cover and cook 10 to 15 minutes or until carrots are tender. Stir in peas. Remove from heat.
Drain and reserve cooking water from potatoes. Transfer potatoes to a medium bowl. Mash potatoes, gradually adding milk (or potato-cooking water, or a combination of the two) until potatoes are the desired consistency.
Stir 1 cup of the mashed potatoes into vegetable mixture in skillet. Spread mixture in a 3-quart baking dish. (The mixture should be like a thick stew but not watery. Spoon out any extra liquid.) Spread the remaining mashed potatoes over top. Drag a large serving fork or other utensil over the surface of the potato layer to create a textured pattern.
Bake 25 to 30 minutes or until lightly browned. Let stand 10 minutes before serving. Season with pepper.

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Garlic Squash Steaks with Herbed Pear-Potato Mash

Ellen Boeke — Wed, 01 Nov 2023 01:29:03 +0000

This plant-based supper has it all: Tender butternut squash steaks slathered in roasted garlic, creamy herb-infused mashed potatoes, and a drizzle of tangy balsamic vinegar to tie it all together. The secret to this irresistible dinner is adding peppery parsnips and sweet pears into the mashed potatoes to create a perfect trifecta of flavors. While you’re welcome to use sweet potato planks or any other type of winter squash for the steaks, we love butternut for its mild earthy sweetness and easy absorption of sauces. Don’t worry about under-seasoning the steaks as they bake—the roasted garlic is laced with fresh sage and offers an explosion of aromas with each bite. Serve this restaurant-worthy meal as a vegan Thanksgiving dish or as the main course at your next dinner party!

Tip: Choose a butternut squash with a long, thick neck. To prepare, slice the neck off the squash; reserve base for another use. If you like, peel the neck. Trim two sides flat. Cut lengthwise into four ¾- to 1-inch-thick steaks.

For more veggie steak suppers, check out these tasty ideas:

Yield: Makes 4 steaks + 4½ cups mash

Time: 1 hour 35 minutes

1 large bulb garlic
2 teaspoons chopped fresh sage
4 6-oz. butternut squash steaks (see tip in intro)
Sea salt, to taste
Freshly ground black pepper, to taste
1 lb. russet potatoes, peeled and cubed
2 firm Bosc pears, peeled, cored, and cubed
1 cup thinly sliced peeled parsnips
1 15-oz. can no-salt-added cannellini beans, rinsed and drained
¼ cup unsweetened, unflavored plant-based milk
¼ cup chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
4 teaspoons balsamic glaze

Instructions

Preheat oven to 425°F. Peel away outer layers of skin from garlic bulb. Cut off the top ¼ inch, leaving bulb intact but exposing cloves. Place bulb on a double thickness of foil; bring foil up around bulb and seal, leaving some headspace. Bake 25 to 35 minutes or until the cloves feel soft when pressed. Set aside just until cool enough to handle. Squeeze garlic cloves out of papery skin into a small bowl. Using a fork, mash garlic. Add sage and stir to combine.
Reduce oven temperature to 400°F. Arrange squash steaks on a baking sheet lined with parchment paper or a silicone baking mat. Brush with 2 tablespoons water. Season with salt and pepper. Roast 40 to 50 minutes or until tender and browned, turning steaks once and brushing with additional water if needed.
Meanwhile, place potatoes, pears, and parsnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 to 15 minutes or until tender. Place potato mixture in a large bowl with beans. Mash mixture, adding up to ¼ cup milk, 1 tablespoon at a time, to reach desired texture. Stir in parsley and thyme; season with salt and pepper.
Smear garlic mixture over steaks. Serve steaks on a bed of mashed potato mixture and drizzle with balsamic glaze. Top with additional pepper.

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Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

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Vegan Holiday Dinner Torte

Dreena Burton — Thu, 26 Oct 2023 01:41:41 +0000

Dreena Burton’s savory vegan holiday torte makes a beautiful and delicious centerpiece for your next Thanksgiving feast. Flecked with cranberries, herbs, and pumpkin seeds, it’s a souped-up vegan loaf reimagined in torte form that’s packed full of everything you love about holiday stuffing—no turkey required. Brown rice, oats, and chickpeas form the hearty base, which includes mouthwatering sautéed onions, white wine, and poultry seasonings. Chopped apples add bursts of juicy sweetness to each bite and celebrate the season’s best produce. Brushing the torte with a layer of vegan Worcestershire sauce infuses savory flavor into every nook and cranny as it bakes in the oven. Serve each slice with a side of cranberry relish or vegan gravy, and watch how quickly your loved ones gobble it up!

For more vegan Thanksgiving mains, check out these tasty ideas:

Harvest Vegetable Casserole with Lentils and Gravy
Pumpkin Risotto Frittata with Mushrooms
Roasted Cauliflower Steaks with Creamed Spinach
Or take a look at our full collection of plant-based Thanksgiving recipes

Yield: Makes one 9-inch torte

Time: 60 minutes

1½ cups ½-inch diced apples
1 tablespoon lemon juice
1½ cups chopped onions
¼ cup dry white wine or water
2 large cloves garlic, roughly chopped
2 teaspoons poultry seasoning
¾ teaspoon sea salt
Freshly ground black pepper, to taste
2 15-oz. cans chickpeas, rinsed and drained (3 cups)
3 tablespoons vegan Worcestershire sauce, plus 1 to 2 tablespoons for topping
1 tablespoon tahini
2½ cups cooked brown rice
1 cup rolled oats
¾ cup toasted pumpkin seeds, plus 2 tablespoons for topping
2 to 3 tablespoons dried cranberries or sliced fresh cranberries, for topping (optional)

Instructions

Preheat oven to 375°F. In a small bowl toss apples with lemon juice.
In a large skillet cook onions, wine, garlic, poultry seasoning, ¼ teaspoon of the salt, and a few grinds of pepper over medium 10 minutes or until onions soften and turn golden, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking and to loosen any browned bits in bottom of skillet.
Transfer onion mixture to a food processor. Add chickpeas, 3 tablespoons Worcestershire sauce, the tahini, and the remaining ½ teaspoon salt. Process until mixture is fairly smooth. Add rice, oats, and ¾ cup pumpkin seeds; pulse to combine. Scrape sides of food processor; process just until mixture reaches a fairly uniform consistency but still has some texture. (Don’t overprocess or the rice will become sticky.) Remove blade from food processor. Stir in apples.
Transfer mixture to a 9- or 10-inch nonstick springform pan. Use a spatula to smooth out the mixture, lightly pressing to evenly distribute. Spread the remaining 1 to 2 tablespoons Worcestershire sauce over surface of mixture. Sprinkle with the remaining 2 tablespoons pumpkin seeds and the cranberries (if using).
Bake 30 minutes or until torte is slightly firm and top is lightly browned. Let stand 10 minutes. Release pan’s outer ring. Cut torte into wedges.

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Maple-Glazed Carrots with Thyme

Ellen Boeke — Mon, 16 Oct 2023 17:38:00 +0000

Five simple ingredients come together in this colorful carrot recipe to create an eye-catching side dish that will brighten up any meal. Sliced carrots are simmered in veggie broth with aromatic thyme and sweet maple syrup until they’re fork tender and deliciously glazed. A sprinkling of toasted pecans adds a savory crunch to each bite, turning this simple recipe into a five-star side. Serve these maple-glazed carrots as part of your plant-based Thanksgiving feast, or alongside a hearty casserole when the weather starts to get chilly. You’ll love how quickly this comes together and how little cleanup there is at the end!

For more carrot recipes, check out these tasty ideas:

Zucchini, Tofu, and Carrot Bao Bun Filling
Cardamom Roasted Carrots with Pomegranate Seeds
Carrot Dogs
Or take a look at our full collection of carrot recipes30 min

Yield: Makes 2½ cups

3 cups bias-sliced carrots
¼ cup low-sodium vegetable broth
2 teaspoons chopped fresh thyme
2 teaspoons pure maple syrup
1½ tablespoons chopped toasted pecans

Instructions

In a large nonstick skillet combine carrots, broth, thyme, and maple syrup. Cover and cook over medium 12 minutes or until carrots are crisp-tender. Uncover; increase heat to medium-high. Cook 3 minutes or until liquid is reduced and carrots are glazed, stirring often. Sprinkle with pecans. If you like, season with freshly ground black pepper.

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Savory Chickpea Flour Gravy

Mary Margaret Chappell — Wed, 11 Oct 2023 17:30:08 +0000

Rich-tasting and silky-smooth, this vegan gravy is delish served over mashed potatoes, stuffing, and roasted squash. Five simple ingredients come together to make this essential Thanksgiving sauce that will wow the crowd at your next feast. You can make this gravy recipe up to 3 days in advance and store it in an airtight container in the refrigerator; when you’re ready to serve, just gently whisk it in a pot on low heat.

For more vegan Thanksgiving essentials, check out these tasty ideas:

Sweet Potato Spoon Pudding
Lemon and Dill Mashed Potatoes
Vegan Cornbread Stuffing
Or check out our Thanksgiving menu builder to mix-and-match your plant-based feast

Yield: Makes 3 cups

4 cups no-salt-added vegetable broth
1 package fresh poultry blend herbs (1 to 2 sprigs each of sage, rosemary, and thyme)
2 stalks celery, coarsely chopped
⅓ cup chickpea flour
1 teaspoon low-sodium soy sauce (optional)

Instructions

In a large saucepan combine broth, herb sprigs, and celery. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Remove from heat. Let stand 5 minutes.
Strain broth through a fine-mesh sieve into a bowl. Discard solids. Return broth to saucepan.
Whisk in chickpea flour until smooth. Cook and stir over medium-low 3 to 5 minutes or until gravy thickens. Stir in soy sauce (if using).

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Sweet Potato Bars

Ellen Boeke — Tue, 03 Oct 2023 17:41:20 +0000

Moist, fluffy, and packed full of warming flavors, these wholesome sweet potato bars are everything you need in an autumn-inspired treat. Velvety sweet potato puree is swirled with spicy cinnamon, earthy nutmeg, and rich vanilla to create cute orange cubes that taste like a warm hug on a cold night. Toasted hazelnuts add crunchy texture (you can skip if you’re nut-free) and a sprinkling of cinnamon sugar on top brings this sweet snack together for a healthy riff on classic pumpkin pie flavors.

Tip: For 1 cup mashed sweet potato, peel and coarsely chop one 8-oz. sweet potato. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 7 to 10 minutes or until very tender. Transfer potato to a bowl and mash until smooth (or press through a ricer), adding water, 1 tablespoon at a time, as needed to make creamy.

For more delicious sweet potato desserts, check out these tasty ideas:

Yield: Makes 16 bars

1 tablespoon flaxseed meal
1½ cups whole wheat flour
1 teaspoon regular or sodium-free baking powder
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
1 cup mashed orange sweet potato (see tip in intro)
1 cup unsweetened applesauce
¾ cup unsweetened, unflavored plant-based milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
1 teaspoon pure vanilla extract
⅓ cup chopped toasted hazelnuts or macadamia nuts
1 tablespoon turbinado (raw) sugar or pure cane sugar
1 teaspoon ground cinnamon

Instructions

In a small bowl stir together flaxseed meal and 3 tablespoons water. Let stand 10 minutes.
Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending paper over edges.
In a medium bowl stir together flour, baking powder, nutmeg, and salt. In a large bowl whisk together the flaxseed mixture and the next six ingredients (through vanilla). Stir flour mixture into sweet potato mixture. Stir in nuts. Transfer batter to prepared pan, smoothing top. In a small bowl combine turbinado sugar and cinnamon. Sprinkle sugar mixture evenly on top.
Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes. Using the parchment paper, remove bars from pan and transfer to a cutting board. Cut into 16 squares. To store, place bars in an airtight container and put in the refrigerator for up to 3 days.

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