Special Occasions and Entertaining

Maple-Baked Beans and Cornbread Casserole

Maple Baked Beans with Cornbread Topping But I Could Never Go Vegan by Kristy Turner

Take this casserole of smoky, barbecue-y, maple-y beans baked with a layer of cornbread on top. Now imagine digging into a bowlful while sitting at a table with your loved ones, the sound of familiar voices and laughter dancing in your ears. This casserole has “cozy” written all over it. It’s a great choice for a vegan Thanksgiving main dish, or a special cold weather weekend meal for company. Recipe from  But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. more→

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Tofu Rancheros

Tofu Rancheros

A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal.  more→

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Wild Rice Salad with Corn and Black-Eyed Peas

Wild Rice Salad with corn and black-eyed peas

This hearty wild rice salad, embellished with corn, black-eyed peas, veggies, and herbs, is an invigorating melange of flavors, textures and colors. It’s an attractive dish to serve at room temperature, any time of year, at buffets, potlucks, and holiday gatherings. Photos by Evan Atlas. more→

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Vegan Green Bean Casserole

Vegan Green Bean Casserole

Green bean casserole is a winter holiday favorite, especially for Thanksgiving. Here’s an updated, veganized, and healthy version of this comfort food favorite. The original, vintage version uses canned cream of mushroom and (gasp!) canned fried onions; this one gets its creaminess from pureed white beans or silken tofu. Sautéed onions, crisped up with a lightly floured coating, make a yummy topping along with breadcrumbs.  more→

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Black Bean and Zucchini Tortilla Casserole

Black bean and zucchini tortilla casserole chilaquiles recipe

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.

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Two Potato Kugel

White and sweet potato kugel

This potato kugel (which is a baked pudding or a casserole) is reminiscent of my grandmother’s, but I kicked up the nutritional profile a bit with the inclusion of sweet potatoes and taking out the eggs. This version is less rich but still full of potato-y comfort, a cross between hashed browns and scalloped potatoes, and a great side dish at a Passover meal. Being gluten-free, I omitted the traditional matzo meal, but feel free to add that as described if you have no issues with wheat. By the way, a mandolin slicer works great for getting the potatoes into uniform matchsticks. Recipe and photo contributed by Maria Rose from Vegan Street.

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Chunky Sweet Potato Bisque

Chunky Sweet Potato Bisque

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a Thanksgiving meal. Photos by Evan Atlas.
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Spinach or Arugula Scrambled Tofu 

Tofu and spinach scramble

Here’s a colorful, tasty tofu scramble with plenty of healthy spinach or arugula and red bell peppers that’s festive enough for a company brunch (double the recipe in that case), but simple enough to make for a weekend meal for you and yours. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. more→

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