A few weeks ago, we were invited to suggest vegan recipes for this year’s Thanksgiving menu for the cafeteria. Marseille Williamson shared some excellent recipes, which I translated into Chinese and sent to the cafeteria.

Although I didn’t receive any response, the recipes are still worth trying. Here, I’m sharing the summarized versions, along with links to the original English recipes for reference.

Note: Recipe images are not provided here due to copyright considerations.

Sun-Dried Tomato and Roasted Vegetable Tart

Sun-Dried Tomato and Roasted Vegetable Tart (AI generated)

Sun-Dried Tomato and Roasted Vegetable Tart (AI generated)

Overview

This elegant vegetable tart enhances any table setting with its vibrant spiral vegetable design and rich filling of sun-dried tomatoes and fresh herbs. It requires patience and focus, but the visual and culinary payoff is worth it.

Recipe Source: https://tinyurl.com/yzxjutex

Ingredients

Filling

  • Fresh green beans: 200g (or frozen)
  • Oil-packed sun-dried tomatoes: 150g (drained)
  • Oil-packed roasted peppers: 100g (drained)
  • Fresh oregano, parsley, basil: 2 tbsp each (chopped)
  • Cooked chickpea paste: 200g
  • Ground black pepper: 1g
  • Gluten-free breadcrumbs: 50g
  • Sea salt: to taste

Garnish & Crust

  • Zucchini: 2
  • Carrots: 2
  • Vegan puff pastry: 270g (gluten-free option available)
  • Olive oil: as needed (for brushing the crust and vegetables)

Instructions

  1. Prepare the Filling: Sauté green beans, sun-dried tomatoes, and herbs, then blend with chickpea paste and breadcrumbs to create a smooth mixture.
  2. Line the Crust: Press puff pastry into a tart mold, poke holes, and sprinkle with breadcrumbs.
  3. Fill and Decorate: Spread the filling evenly and arrange thinly sliced vegetables in a spiral pattern on top.
  4. Bake: Brush with olive oil and bake at 200°C for 40-45 minutes until golden brown.
  5. Cool and Serve: Let rest for 10 minutes before slicing.

Vegan Herb Stuffing

Overview

This vegan herb stuffing is crispy on the outside and tender on the inside. It’s best made with slightly stale bread to fully absorb the herb and vegetable flavors.

Servings: 8 Recipe Source: https://tinyurl.com/mr3sapf3

Ingredients

  • Extra virgin olive oil: 6 tbsp
  • Small onions: 1 cup (roughly chopped)
  • Mixed mushrooms: 3 cups (chopped)
  • Garlic cloves: 3 (minced)
  • Celery stalks: 2 (diced)
  • Fresh sage: 1/4 cup (chopped)
  • Fresh rosemary: 2 tbsp (chopped)
  • Balsamic vinegar: 2 tbsp
  • Stale bread: 5 cups (cubed)
  • Kale: 3 leaves (chopped)
  • Vegetable broth: 2 cups
  • Dried cranberries: 1/4 cup
  • Sea salt, black pepper: to taste

Instructions

  1. Sauté Vegetables: Heat olive oil and sauté onions, mushrooms, garlic, celery, and herbs.
  2. Add Seasoning: Stir in balsamic vinegar, then mix in bread cubes and kale.
  3. Combine Broth: Pour in vegetable broth and mix thoroughly.
  4. Bake: Spread the mixture into a baking dish, top with cranberries, and bake at 175°C for 20 minutes until crispy.
  5. Cool and Serve: Let rest for 15 minutes before serving.

Garlic Mashed Potatoes with Olive Oil

Overview

This creamy mashed potato dish combines olive oil and roasted garlic for a smooth, rich flavor. Simple and efficient, it’s a classic holiday side.

Servings: 4-6 Recipe Source: https://tinyurl.com/4z9c5zum

Ingredients

  • Yellow potatoes: 900g (cubed)
  • Garlic: 8 cloves
  • Extra virgin olive oil: 60ml
  • Sea salt: to taste
  • Water: as needed (for boiling potatoes)

Instructions

  1. Boil Potatoes and Garlic: Boil potatoes and garlic with salt until tender, then drain.
  2. Mash: Mash potatoes and garlic while warm, stirring in olive oil.
  3. Adjust Consistency: Add boiling water gradually for desired consistency, season, and serve.

Rich Mushroom Gravy

Overview

This hearty mushroom gravy is enhanced with herbs, making it an excellent pairing for mashed potatoes, roasted vegetables, or stuffing.

Servings: 8-10 Recipe Source: https://tinyurl.com/mr3prrdr

Ingredients

  • Extra virgin olive oil: 2 tbsp
  • Scallions: 1 (thinly sliced)
  • Fresh mushrooms: 450g (sliced)
  • Soy sauce: 1/2 tbsp
  • Garlic cloves: 2 (minced)
  • Fresh thyme: 1.5 tbsp
  • Fresh rosemary: 1/2 tbsp
  • All-purpose flour: 60g
  • Vegetable broth: 720ml
  • Sea salt, black pepper: to taste

Instructions

  1. Sauté Vegetables: Sauté scallions and mushrooms in olive oil, add soy sauce and herbs.
  2. Make Roux: Stir in flour and cook until blended, then slowly add broth while stirring.
  3. Simmer and Finish: Cook on low heat until the gravy thickens, season to taste, and serve.