Vegan

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

Braise smoked collard greens with onions, then toss them with a bright pepper vinegar for dish that's smoky, sweet, and savory.

This take on a very popular Thai bar snack—freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest—is simple but so good with an ice-cold beer.

Large pieces of butternut squash get braised in a coconut sauce spiked with chile, cayenne, and turmeric for a low-effort dish that’s full of flavor—perfect to star as the vegetarian- or vegan-friendly main event on your Thanksgiving dinner table. Serve with your favorite festive sides or simply with rice or potatoes and a side salad. A squeeze of lime juice at the end adds tang, and almonds bring some contrasting crunch.

Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.

This vegan pecan pie is flavored with coconut oil, maple syrup, and almond milk, while tapioca flour takes on the role of thickener, replacing eggs.

This vegan bread pudding is a perfect base for Thanksgiving-y things or when you want a change from traditional mashed potatoes.

Turn soaked sunflower seeds into a creamy dressing for smashed chickpeas with onions, celery, capers, and dill, then stuff into pita pockets for an easy, delicious vegan sandwich.

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.