A curry might not be the first dish that comes to mind when planning your holiday menu. However, the depth of flavor and delicious use of squash, a Thanksgiving staple, makes this recipe a crowd-pleaser for vegans and omnivores alike.
Spiced Red Lentils with Caramelized Onions and Spinach
Though the Indian seasonings are a departure from traditional Thanksgiving flavors, the bright vegetables in this vegan main dish are right in keeping with the holiday’s harvest theme. You can easily double it to serve a bigger group.
Roasted Cauliflower and Shallots with Chard and Dukkah
The secret ingredient in this recipe, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian nut-and-spice blend called dukkah. Dillon likes to serve the roasted vegetables as a side dish, but in more generous portions it serves 4 as a main.
Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds
Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn’t hydrogenated. It has a clean, slightly nutty taste that’s delicious in this dish. Deborah Madison, who adapted this recipe from one in a new revision of her book Vegetarian Cooking for Everyone (1997), likes to use a mix of sweet potatoes, but it’s fine to go with just one kind. Paler sweet potatoes tend to be drier, so if you use them, add more oil.
Warm Brussels Sprout Leaves with Toasted Garlic and Lemon
These Brussels sprouts are just 34 calories per serving, making them a healthy addition to your meal. You need only a splash of oil on the leaves because you cook them quickly, like a warm salad, and they stay crisp.
Leggy, small-flowered broccolini is a hybrid of regular broccoli and Chinese broccoli. It’s great steamed, but glorious roasted: The color and flavor deepen, and the florets get delectably crisp—almost as though they’ve been fried. Roasted regular broccoli is also delicious, though it won’t get quite as crisp.
Whorled broccoli romanesco is an exotic treat, yet it’s very easy to prepare—just steam until tender. If you can’t find small heads, just break a full-grown head into florets (cauliflower works too). This recipe is adapted from one in Vegetable Literacy (Ten Speed Press, 2013), by Deborah Madison.