Special Occasions and Entertaining

Polenta, Vegan Sausage, and Mushroom Stuffing

polenta and vegan sausage stuffing

Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it’s great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→

Savory Eggless Benedict

Eggless Benedict from Minimalist Baker

After going dairy-free, I mourned the loss of eggs Benedict. But this plant-based version satisfies the craving! If you are a fan of creamy sauces and avocado toast, this is the dish for you. Toasted English muffins, sautéed tomatoes, and ripe avocados are topped with a seriously decadent vegan hollandaise that gives the real thing a run for its money. Recipe from Minimalist Baker’s Everyday Cooking by Dana Schultz © 2016, reprinted by permission of Avery Publishing. more→

White Bean and Sun-Dried Tomato Pâté

White bean and sun-dried tomato pate

Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Serve with raw vegetables and crispbreads. Make the sliceable version of Smoky Cheddar Cheez and serve with crisp red grapes for a lovely array of appetizers. Photos by Hannah Kaminsky.

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Roasted Sweet Potato and Mushroom Lasagna

Sweet Potato Lasagna

A dairy- and tomato-free lasagna featuring a creamy silken tofu sauce, this recipe highlights sweet potatoes and mixed mushrooms. It’s offbeat and luscious. I fully admit that it’s a bit of a project, but not at all difficult. Think of this as an option for special occasion meals. It makes a terrific vegan main dish for Thanksgiving dinner, for instance. Photos by Evan Atlas. more→

Classic Bread Stuffing

classic vegan thanksgiving bread stuffing

For your Thanksgiving or Christmas celebrations, please the vegans and everyone else with this basic yet completely delectable bread stuffing. Use a sturdy, chewy bread such as sourdough, rather than something soft, even if it’s whole grain. Photos by Evan Atlas. more→

5 Delicious Veggie Recipes for the Grill (and One for Fruit!)

Grilled Pineapple

Here are a few ways to make the most of the veggies on the grill, some tried and true (eggplant, peppers, and some that you may not have considered (cabbage, asparagus). First up, Grilled Pineapple (above) is amazing. It’s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue.  more→

Linguine or Fettuccine with Asparagus and Portabella Mushrooms

Linguine or Fettuccine with asparagus and mushrooms

This quick Italian-style vegan pasta dish features fresh asparagus, which gives it a springtime touch, and portabella mushrooms, which makes it substantial. Try a flavored variety of linguine or fettuccine to further jazz up this dish. Photos by Evan Atlas. more→

Pasta Primavera

Vegan Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it’s an especially nice way to welcome spring, as its name implies. It’s also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.

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Buckwheat Crepes with Chocolate Sauce

Buckwheat Crepes + Chocolate Sauce by Jenne Claiborne from Sweet Potato Soul

These whole grain crepes are delicious, filling, very pretty, and totally healthy! They’re also great for kids. Then there is the chocolate! This creamy vegan chocolate sauce takes the crepes to the next level. Yes, even the chocolate sauce is healthy. There is really no excuse not to give these a try at your next brunch. Recipe contributed by JennéClaiborne from Sweet Potato Soul. Photos by Sydney Bensimon. 

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Roasted Sweet Potatoes with Pecans

Roasted Sweet Potatoes from Leslie Cerier

You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it as part of a vegan Thanksgiving holiday or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed by Leslie Cerier. Photo by Tracey Eller

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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→

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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