Not sure what you’ll be cooking this Thanksgiving? Each year the New York Times puts together a fantastic collection of vegetarian and vegan recipes.
From roasted sweet potato with fresh figs to stuffed acorn squash, the Times has got you covered. For the vegans out there, recipes seem to be more vegetarian than vegan, but getting rid of ingredients like milk, butter and eggs is easy once you know about almond milk, vegan butter and egg replacer.
Last year, they actually had many more vegan and vegetarian options and thankfully, those recipes are still available on the website. So make sure to plunder that collection as well
Once you tap those resources, check out vegan chef, Chloe Coscarelli, and the delicious sounding recipes she gave to the NY Times. (I’m personally dying to make those Maple-Roasted Brussels Sprouts With Hazelnuts. Yum!)
And keep your eye out on Ecorazzi. We’ll be posting more resources for delectable vegan Thanksgiving recipes today and tomorrow.