Look for it in gourmet stores or online. You’ll find yourself using it in pasta, on pizza…anywhere you need a little oomph. If you can’t find it, use roasted garlic paste. Serve the Panisse with zesty citrus aioli for a fantastic party appetizer!

What You’ll Need to Make Chickpea Fries

Chickpea fries are easy to make and many of the ingredients you’ll already have on hand, like everyday olive oil, vegetable stock, garlic, black pepper, plant milk, vegetable oil, and sea salt. Maybe… you even have an onion leftover from taco night. The only ingredient you may need to find at the grocery store is chickpea flour.

• Olive oil
• Onion
• Black garlic
• Vegetable stock
• Plant milk
• Sea salt
• Black pepper
• Chickpea flour
• Vegetable oil
• Coarse sea salt, for garnish

Where Can I Buy Chickpea Flour?

Chickpea flour made from dried chickpeas is available at most grocery stores, however, it may be under a different name such as garbanzo flour, gram flour, and besan. Bob’s Red Mill sells chickpea flour and is also available online and on Amazon.

Are Chickpea Fries Vegan?

This chickpea fries recipe is 100 percent vegan, but many others may contain dairy or eggs to bind together the dry and wet ingredients. The citrus aioli is made with dairy-free mayonnaise that tastes just like the real thing, it may even surprise you that it’s vegan!

Prep Time: 10 minutes
Cook Time: (plus 20 minutes cooling time)

Vegan Chickpea Panisse With Citrus Aioli

Makes 8-10 pieces

Ingredients

Panisse

• 2 Tbsp everyday olive oil
• 1/4 cup diced onion
• 1 Tbsp mashed black garlic
• 3 cups vegetable stock
• 1 cup unsweetened plant milk
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 1/4 cups chickpea flour
• Peanut oil or vegetable oil, for frying
• Coarse sea salt, for garnish

Citrus Aioli:

• 1/3 cup plant-based mayonnaise
• 1 tbsp minced green onion
• 1/4 cup orange juice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp chopped fresh rosemary, optional

Instructions

1. For the Panisse: Coat a 9-inch square baking dish with olive oil and line with parchment paper. Heat 1 tablespoon oil in a small saucepan over medium-high heat. Add the onion, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the black garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles, 5 to 8 minutes. It should be somewhat thick but still pourable. If it gets too stiff to stir, whisk in a little more milk or stock.
3. Quickly pour the mixture into the pan, spreading it evenly to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days.
   For the aioli: Mix everything together in a small bowl. The consistency will thin out a bit as it sits, which is fine. It should be more like a creamy dipping sauce and less like a stiff mayonnaise. Keep chilled until ready to use.
4. When ready to serve, invert the pan of Panisse onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and 3/4 inch wide.
5. Heat the oil in a large cast-iron pan over medium-high heat. Add the Panisse without crowding and cook until lightly browned all over, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
6. Stack the Panisse on a plate. Serve with the aioli for dipping.

Note:
Instead of making finger-shaped Panisse, use a cookie cutter to cut out rounds or other shapes. Top the fried rounds with the aioli (and herbs or minced vegetables if you like) and serve as canapés.

The post New Year’s Eve Recipe: Vegan Chickpea Fries (Panisse) With Citrus Aioli appeared first on The Beet.

Make sure to leave enough time for this bread to be fully proofed. This will dictate how light and soft the vegan challah bread will be.

What is Vegan Challah Bread?

Challah is a staple in Jewish food and culture. Challah is a soft and fluffy specialty bread that is often baked weekly for Shabbat or other major Jewish holidays such as Hanukkah. The only exception is during Passover when leavened and fermented grain products are not allowed.

Is Challah Bread Vegan?

Challah Bread is can be easily made vegan because it is naturally dairy-free and meat-free. To make challah bread vegan, we’re swapping the egg wash for a homemade apricot jam and plant milk wash. Honey is also not used in this recipe to keep it fully vegan.

Does Vegan Challah Bread Taste Different That Non-Vegan Challah Bread?

Vegan Challah bread tastes similar to non-vegan Challah bread. It’s light, tender, and subtly sweet. The texture of vegan Challah bread resembles non-vegan Challah bread as it is soft and fluffy.

Vegan Challah Bread Ingredients

• All-purpose flour ($0.38)
• Cane sugar ($0.03)
• Instant yeast ($0.12)
• Salt ($0.01)
• Vegan butter ($0.43)
• Neutral vegetable oil ($0.44)
• Warm water (120-130F)
• Jam glaze
• Apricot jam ($0.31)
• Plant milk ($0.05)

Easy Vegan Challah Bread Substitutions

• Replace butter with oil
• Substitute oil for butter
• Aquafaba wash or maple syrup wash instead of apricot jam and plant milk wash
• Use 1:1 gluten-free flour blend for all-purpose flour

Step-By-Step Instructions to Make Vegan Challah 

Add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.

Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.

Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.

Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.

Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.

Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.

Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil.

Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.

Why Proofing Vegan Challah Bread Is Important

Vegan challah bread can be a sensitive dough. If under-proofed, the vegan challah bread dough will tear in the oven. If over-proofed, the dough will form air bubbles that are too large. The bubbles will then pop and the dough will deflate while baking.

Can You Make a Challah Bread Glaze Without Egg?

The egg wash is one of the most important steps that gives the challah bread its signature glossy appearance. It also helps add moisture to the vegan challan dough, which helps it rise.

Most Challah bread recipes use an egg wash to give it this shiny appearance. In this recipe, we use apricot jam and plant milk to form the glaze.

Brush the loaves with half of the glaze mixture, then bake them for 20 minutes. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides.

Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

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How to Store Vegan Challah Bread

Vegan Challah Bread keeps at room temperature for up to 4 days. Leftovers can be refrigerated or frozen. Preheat in an oven at 350 degrees F, microwave, or toaster.

What to Make with Vegan Challah Bread Leftovers

Not sure what to do with leftover vegan Challah bread? Use the leftover vegan challah bread to make french toast, bread pudding, croutons, or stuffing.

Vegan Challah Bread

Servings: 2 loaves (24 slices)

Prep time: 3 hours

Bake time: 20 minutes

Total time: 3 hours 20 minutes

Cost: $1.77 recipe | $0.89 loaf/$0.07 slice

Ingredients

Challah Bread

• 5 cups all-purpose flour ($0.38)
• 5 tablespoons cane sugar ($0.03)
• 1 tablespoon instant yeast ($0.12)
• 1 ½ teaspoons salt ($0.01)
• 3 tablespoons melted vegan butter ($0.43)
• ¼ cup neutral vegetable oil ($0.44)
• 1 ¼ cups warm water (120-130F)
• Jam glaze
• 4 tablespoons apricot jam ($0.31)
• 2 tablespoons plant milk ($0.05)

Instructions

1. In a large mixing bowl, add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.
2. Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.
3. Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.
4. Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.
5. Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.
6. Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.
7. Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil. Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.
8. Preheat the oven to 350 degrees F, and mix together the apricot jam and plant milk to form the glaze. Brush the loaves with half of the glaze mixture, then bake them for 20 minutes.
9. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides. Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

Vegan Challah Nutrition Notes

1 of 24 slices

Calories 146 | Total Fat 4 g | Saturated Fat 0.7 g | Cholesterol 0 mg | Sodium 159.8 mg | Total Carbohydrates 24.6 g | Dietary Fiber 0.8 g | Total Sugars 4 g | Protein 2.8 g | Calcium 6.7 mg | Iron 1.2 mg | Potassium 33.9 mg |

Other Hanukkah Recipes You Might Like

• Vegan Potato Latke
• Vegan Chocolate Babka
• Vegan Sufganiyot

The post The Easiest Vegan Challah Bread Under $1 a Serving appeared first on The Beet.

How to Make a Vegan Cheese Board

1. Select a serving board

A wooden board or ceramic plate is always a good choice, whether they are rectangular, circular, or oval. If you don’t have a large board, then get creative! Use a salver or tray, a piece of wood, a baking tray, or simply a nice piece of parchment paper on your table.

2. Choose your vegan cheeses

For a good cheese board choose at least three different types of vegan cheeses. It’s good to mix textures and flavors. Choose something smooth like vegan feta, a soft homemade nut cheese, or cashew mozzarella.

Then choose something harder such as a vegan parmesan, a vegan cheddar, or sliced vegan cheese. And then something with lots of flavor and aroma like vegan camembert, aged cashew cheese, or cultured macadamia cheese.

3. Add fruit and vegetables

Go for the classics like grapes, figs, apples, pears, olives, artichokes, pickles, cherry tomatoes, or bell pepper. Or, try something more unusual like carrot sticks, fresh berries, cucumber slices, radishes, mandarine, pomegranate, or snow peas.

4. Pick something crunchy

Crackers, toasted nuts and seeds, and toasted bread or baguette slices are a must for a good cheeseboard. Play around with different sizes and shapes for a really cool finish.

5. Add something for dipping

Fruit preserves, jams, and spreads go amazing with vegan cheeses. For a surprising but very delicious spread try grainy mustard, hummus, or maple syrup as well.

6. Don’t forget about the finishing touches

Freshly ground black pepper, fresh herbs, or a sprinkle of toasted seeds will take your board to the next level. To give your board a ‘holiday touch’ add some cranberries, fresh rosemary, or even edible gold leaves.

Once you’ve gathered all your ingredients all you do is arrange them on your serving board. Keep your cheeses whole, or half, quarter, slice, dice or crumble them.
Depending on what fruits and vegetables you chose, you can also cut them into different shapes or keep them whole. Place everything next to each other, or place some of the ingredients into small bowls or jars. Serve your sauces in small dishes as well.

Then grab a fork, a cheese knife, or a food pick, and enjoy your beautiful and delicious vegan cheeseboard.

2 Vegan Cheese Board Ideas

Vegan Cheese Board Idea #1

• Vegan Camembert
• Pumpernickel chips
• Pistachio
• Vegan cheddar
• Cranberries
• Grapes
• Aged vegan cheese
• Apple slices
• Blanched almonds
• Chili – apricot preserve
• Grainy mustard
• Rainbow carrots
• Marinated green olives

Vegan Cheese Board Idea #2

• Mini bell peppers
• Smoked vegan cheese
• Grapes
• Blanched almonds
• Cucumber
• Pumpkin seed crackers
• Carrot sticks
• Apple slices
• Aged vegan cheese
• Cherry tomatoes
• Kalamata olives
• Beet hummus
• Vegan feta
• Snow peas

How to Make Nut Cheese

Making nut-based vegan cheese at home might sound intimidating at first, but it’s actually an easy and really fun process. Though it takes some time until your cheese will reach the desired taste and consistency, you don’t have a lot of active work with it.

The base of our vegan aged cheese is cashew, which gives the creamiest, smoothest finish. You can also experiment with other nuts or seeds if you are looking for a different flavor. Macadamia, walnuts, (blanched) almonds or sunflower seeds are all great options.

How to Make Vegan Cheese That Tastes Like Real Dairy

To flavor the cheese we use vinegar (or lemon juice), nutritional yeast, miso, and some salt. And then what gives the cheese its tang and aged taste is rejuvelac and probiotics.
Rejuvelac is a fermented drink made out of sprouted wheat. It’s an extremely nutritious beverage, that also helps to ferment our cheese. You can buy rejuvelac in some health stores, or you can make your own at home.

Besides, rejuvelac probiotics will also help you to age your cheese, and to get that awesome tanginess and sharpness we love in cheeses. Plus they are great for improving gut health.
Depending on how long your fermenting time is, your cheese can taste differently. Go for a short fermenting time for a mild version, or a longer one for a very sharp cheese.

Once you’ve reached the desired fermentation level, you can eat the cheese directly, as a softer almost goat cheese-like. This version is especially delicious with fresh or dried herbs and lots of garlic.

If you are looking for a harder, sliceable cheese, you can dehydrate or bake your fermented mix. At this point, you can also mix in extras like chili, garlic, herbs, turmeric, black pepper, chopped dry fruits, or whatever else you like. After dehydrating you can enjoy your cheese immediately, or age it for up to 3 weeks in the fridge.

Prep time/active work: 20 minutes

Fermentation time: 12-96 hours

Dehydrating: 3-8 hours

Vegan Aged Cashew Cheese

Makes 2 cheese rounds. Aging: up to 3 weeks

Ingredients

• 2 cups of cashews, soaked overnight
• 1/2 cup of rejuvelac
• 2 tbsp apple cider vinegar (or lemon juice)
• 2 capsules probiotics
• 1 tbsp white miso paste
• 1/3 cup nutritional yeast
• salt

Instructions

1. Add drained cashews, rejuvelac, vinegar, probiotics, miso, nutritional yeast, and a large pinch of salt into a high-speed blender, and blend until completely creamy and smooth.
2. This might take a couple of minutes, depending on how powerful your blender is. Stop to scrape down sides occasionally, if needed.
3. Place a fine mesh strainer over a bowl. Lay down two layers of cheesecloth on top. Transfer the vegan cheese mixture over the cloth, then gather corners to wrap it in a tight bundle. Tie with a string or twine.
4. Cover the bowl with a kitchen towel, and let the cheese ferment at room temperature for 12-96 hours, depending on how sharp you like it. Go for 12-24 hours of fermenting time for a mild version, or 72-96 hours for a very sharp cheese.
5. After fermentation time place the vegan cheese in the fridge for 1-2 hours, so it’s easier to handle.
6. Shape the cheese into a round using a mold or just your hands. At this point, you can also mix in extras like chili, garlic, herbs, turmeric, black pepper, chopped dry fruits, or whatever else you like.
   You can eat the cheese like this directly as a softer, spreadable cheese.
7. If you want a harder cheese, place your cheese in the dehydrator (or in the oven on the lowest heat – 50°C/120℉), and dehydrate for 3-8 hours. This should give you a nice outer rind.
8. Serve the vegan aged cheese now immediately, or age it in the fridge for up to 3 weeks. Simply place your cheese on a plate and cover it with a bowl, so it has some air around it. Check on your cheese every day and turn it upside down to make sure it doesn’t get any mold.
9. Before serving your vegan aged cheeses you can roll them into fresh or dried herbs, chili powder, smoked paprika, cracked pink or black peppercorns, chopped pistachio, or dried cranberries.

Vegan Aged Cheese Nutrition Facts

Servings 4

Calories 469 | Total Fat 33.4g | Saturated Fat 6.4g | Cholesterol 4mg | Sodium 761mg | Total Carbohydrate 33.7g | Dietary Fiber 6.4g | Total Sugars 3.7g | Protein 17.9g | Calcium 47mg | Iron 7mg | Potassium 742mg |

Vegan Cheese Recipes You Might Like:

• Spinach Grilled Cheese With Homemade Vegan Cashew Cheese
• Baked Vegan Mac and Cheese

The post How to Make an Epic Vegan Cheese Board Plus an Aged Vegan Cheese Recipe appeared first on The Beet.

Prep time: 20 minutes

Cook time: 30 minutes

No-Bake Vegan Peanut Butter and Jelly Bars

Makes 16 bars

Ingredients

• 1 packed cup of soft Medjool dates, pitted*
• 2 3/4 cups (265-280g) rolled oats**, certified gluten-free if needed
• 1/2 cup (128g) smooth, drippy peanut butter (no-sugar-added)
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine sea salt
• 4-6 ounces (114g-170g) raspberry or strawberry jam of choice***

Instructions

1. If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry. If using Deglet dates, soak for 15-20 minutes.
   Place the oats in the bowl of the food processor and pulverize them until you have a fine oat flour.
2. Add the pitted dates, peanut butter, maple syrup, vanilla, and salt to the oat flour. Pulse until the mixture forms into a sticky dough. If it feels too dry, add a spoon of plant-based milk (or more maple syrup), a teaspoon at a time until the dough just sticks together when pressed. NOTE: If the dough is too sticky to handle with your hands (this is more likely if your kitchen is warm), place the dough in the fridge for 20 minutes to firm it up a bit.
3. Line a 8×4- or 9×5-inch loaf pan (20×10 cm or 23×13 cm) with parchment paper, letting the excess hang over the long sides to form a sling. Spread the dough into pan and smooth the top out evenly, pressing all the way into corners with your fingers. Use a flat-bottomed glass to get the mixture even on top. Place the pan in the freezer for 30 minutes (or longer) to set.
4. Before removing from the freezer, warm the jam up in a saucepan over medium-low heat to make it a bit runny (if using homemade chia jam, this step should not be necessary). Pour the warm jam on top of the dough in the pan, spreading out with a silicone spatula. Add more jam as desired.
5. Return to the freezer to set. Then slice into 8 thick bars or into small squares, and serve immediately. Store leftovers in the freezer.

Notes:
* After pitting the dates and packing them into a 1 cup measuring cup, you should have about 7 ounces or 200g of dates.
** You can also use store-bought oat flour – about 2 1/4 cups worth.
*** See notes above on raspberry jam for home-made substitutes and advice on amount to use.
Nutrition Info
Calories: 158kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 94mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post No-Bake Vegan, Gluten-Free Peanut Butter and Jelly Bars appeared first on The Beet.

Traditions remain the same: We’re not taking away anything you love or altering the best part of the feast, we’re just adding healthier, more sustainable, animal-free ingredients to these recipes. You’ll still enjoy rich gravy flavored with umami tones of earthy mushrooms among other easy-to-create swaps that leave in all the taste and make it even better!

Our plant-based stuffing still has the same warm, spice-filled taste, and strikes the sweet and savory note everyone loves. Tell your family that the sweet potato casserole is part of the dinner lineup, but this time, the dish contains marshmallows without gelatin, that taste just like the other ones they’re used to.

Surprise your loved ones with a homemade dairy-free cheeseboard with cashew cheese made with a crunchy nut outer crust and rich, creamy filling. Present this starter on a festive platter or cutting board surrounded by crackers, grapes, jam, almonds, sliced vegetables and fruit, and everything you love to eat with cheese. This year is looking deliciously vegan!

20 Vegan Recipes: Thanksgiving Sides and Appetizers

1. Cashew-Crusted Herb & Garlic Cheeseball

Begin your celebration on a high note with this homemade dairy-free cheese board featuring cashew-crusted herb and garlic recipe that’s easy to make and tastes just like the real thing.

Recipe: Cashew-Crusted Herb & Garlic Cheeseball

2. Bruschetta Toast

The perfect finger food appetizer that’s fresh and always vegan is this two-ingredient Bruschetta Toast with sweet tomato and earthy basil flavors.

Recipe: Bruschetta Toast

3. Autumn Pear Salad with Homemade Maple Mustard Vinaigrette

Begin your feast with a healthy, seasonal salad with a homemade mustard vinaigrette that has a sweet taste with hints of spice.

Recipe: Autumn Pear Salad with Maple Mustard Vinaigrette

4. Butternut Squash and Sweet Potato Soup

This festive, seasonal soup is an ultra-cozy soup recipe It’s rich, velvety, and full of curry flavor.

Recipe: Butternut Squash and Sweet Potato Soup

5. Vegan Butternut Squash Mac and Cheese

Everyone loves warm, comforting, cheesy mac and cheese with hints of fresh butternut squash, even more so when it’s dairy-free and healthier than the traditional recipe.

Recipe: Vegan Butternut Squash Mac & Cheese

6. Pumpkin and Crispy Kale and Pasta with Vegan Parm

You can always please a crowd with a seasonal, dairy-free pasta dish that caters to everyone’s allergies and dietary restrictions. This recipe features pumpkin and kale, two immune-boosting ingredients.

Recipe: Pumpkin and Crispy Kale Pasta with Vegan Parmesan

7. Vegan Butternut Squash & Chickpea Wraps

Enjoy all your favorite autumnal ingredients in a pita or tortilla wrap for a healthy starter that feeds the whole family for under $10.

Recipe: Vegan Butternut Squash & Chickpea Wraps

8. Easy Vegan Pumpkin Curry

Surprise your taste buds with this quick and easy Dairy-Free Pumpkin Curry made with Thai-inspired ingredients that’s ready in just 15 minutes.

Recipe: Easy Vegan Pumpkin Curry

9. Butternut Squash Orzo Salad

Make this Easy Vegan Butternut Squash Orzo Salad, a creamy protein-rich meal that requires just 8 ingredients (like onion and vegan feta cheese) and only 10 minutes of prep time.

Recipe: Easy Butternut Squash Orzo Salad with Dairy-Free Feta

10. Green Bean Casserole

Green bean casserole is a must-have at your Thanksgiving feast. This creamy yet creamless side dish calls for a homemade mushroom sauce.

Recipe: Green Bean Casserole

11. Easy Vegan Stuffing

This meatless stuffing recipe is light, moist, flavourful, and easy to make. Enjoy this side dish with your vegan entree.

Recipe: Easy Vegan Stuffing

12. Vegan Mac ‘n Cheese

This mac and cheese recipe is made with dairy-free milk and vegan butter as well as two types of vegan cheese, but you would have no idea that it’s completely dairy-free and vegan and neither will your guests.

Recipe: Mac ‘n Cheese

13. Garlic Mashed Potatoes & Mushroom Gravy

Thanksgiving feasts are incomplete without creamy mashed potatoes and a rich gravy. Better yet, this recipe has all that and is made completely vegan by swapping out regular butter and milk for dairy-free alternatives.

Recipe: Garlic Mashed Potatoes & Mushroom Gravy

14. Vegan Cornbread

This unique cornbread has a buttery flavor and a fluffy texture, even though it’s completely dairy-free and egg-free.

Recipe: Cornbread

15. Vegan Sweet Potato Casserole

Every bite of this festive casserole is bursting with a combination of savory and sweet flavors. The sweet potatoes add a rich, cinnamon flavor paired with the marshmallows which deliver a toasted, sugar-filled bite.

Recipe: Vegan Sweet Potato Casserole 

16. Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries

Enjoy these Loaded Sweet Potato Rounds baked into caramelized perfection and topped with vegan goat cheese and cranberry mash for the perfect sweet and savory bite.

Recipe: Loaded Sweet Potato Rounds with Vegan Goat Cheese and Cranberries 

17. Vegan Cheddar Biscuits

These vegan, dairy-free biscuits are soft, tender, cheesy, savory, and moist. They are the perfect starter to serve for a dinner party or before your Thanksgiving feast this year. They’re also delicious to keep in a basket in your kitchen and nibble on for a tasty snack.

Recipe: Vegan Cheddar Biscuits

18. Roasted and Seasoned Potatoes

Crispy on the outside, yet tender and fluffy on the inside, make these roasted and seasoned potatoes to enjoy as a side at your holiday meal.

Recipe: Roasted and Seasoned Potatoes

19. Caramelized Brussels Sprouts with Almonds and Chiles by Alexa Weibel

“Tossing sprouts with a simple honeyed vinaigrette brings out their natural sweetness while roasting them helps develop their deep savory notes.” – Alexa Weibel for NYTCooking.

Recipe: Caramelized Brussels Sprouts With Almonds and Chiles 

20. Vegan Mashed Butternut Squash

Satisfy your cravings for both sweet and savory with Mashed Butternut Squash topped with dairy-free butter. This is a must-have dish that’s easy to make and serve.

Recipe: Vegan Mashed Butternut Squash

For more great plant-based dishes, check out The Beet’s recipe library. 

For more lists of recipes, check out:

• 7 simple plant-based recipe ideas for under $1 a serving
• 7 popular plant-based soup recipes
• 7 easy plant-based breakfast recipe ideas 
• 8 heart-healthy plant-based recipes to lower your lifetime risk
• 7 one-pot vegan recipes
• 10 vegan soups and salads recipe
• 10 vegan lentil recipes to make for a healthy lunch or dinner

The post 20 Vegan Thanksgiving Appetizers & Sides Everyone Will Love appeared first on The Beet.

Mashed squash is a great option whether you’re in the mood for sweet or savory because you can make it both ways. For a sweet version we mix in a dash of maple syrup or brown sugar and cayenne pepper, and for a savory version, we go an herby route with garlic and thyme or rosemary. It’s flexible to whatever you’re feeling, and both variations are oh-so-delicious.

This recipe amounts to four generous servings, so enjoy it with others, or save the extra for tomorrow’s mid-day snack!

Prep time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Mashed Butternut Squash

Serves 4

Ingredients

Base

• 1 medium butternut squash
• 4 tablespoons oil or vegan butter divided

Flavor Options

• Herbed: 2 cloves minced garlic, 2 teaspoons finely chopped thyme or rosemary, ¼ teaspoon ground black pepper
• Sweet: 2 tablespoons brown sugar or maple syrup, a pinch of cayenne pepper

Instructions

1. Prep: Preheat oven to 400°F (204°C). Cut the top and bottom off of the butternut, then carefully cut it in half, lengthwise (the skin can stay on). Use a spoon to scoop out the seeds. Drizzle the orange part with either 2 Tbsp of oil or rub with 2 Tbsp of vegan butter.
2. Flavor: If you want to add a flavor, rub on the ingredients of your chosen flavor option.
3. Roast: Place butternut cut side down on a baking sheet, roasting for about 45 minutes, or until fork-tender.
4. Mash: Allow butternut to cool slightly, then scoop out the orange flesh and place in a large bowl. Add the remaining 2 Tbsp of oil or butter, then mash to your desired consistency.

Tip: In a hurry? Rather than roasting the butternut in halves, you can peel and cube the orange flesh, then either boil or saute until tender.

Nutrition Information

Serving: 1serving (without flavorings) Calories: 199kcal (10%) Carbohydrates: 20.5g (7%) Protein: 1.8g (4%) Fat: 14.2g (22%) Saturated Fat: 2g (13%) Cholesterol: 0mg Sodium: 7mg Potassium: 616mg (18%) Fiber: 3.5g (15%) Sugar: 3.9g (4%) Calcium: 84mg (8%) Iron: 1mg (6%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Vegan Mashed Butternut Squash for a Healthy Snack or Side Dish appeared first on The Beet.

These vegan, dairy-free biscuits are soft, tender, cheesy, savory, and moist. They are the perfect starter to serve for a dinner party or before your Thanksgiving feast this year. They’re also delicious to keep in a basket in your kitchen and nibble on for a tasty snack.

If you’re not a fan of cheddar cheese, use any dairy-free cheese you want following all the same steps. Store these biscuits for 2 to 3 days at room temperature or make the good times last longer and keep them in the fridge for 4 to 5 days. If you really want to keep them around, they stay fresh after frozen for 2 to 3 months.

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Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes
Cost: $4.76 recipe | $0.48 serving

Vegan Cheddar Biscuits

Makes 10

Ingredients

Wet:

• 1 scant cup soy milk ($0.25)
• 1 tablespoon white vinegar ($0.02)
• ½ cup vegan butter, melted and cooled ($1.23)
• 1 ½ cups shredded vegan cheddar cheese ($2.52)

Dry:

• 2 cups all-purpose flour ($0.18)
• 3 teaspoons baking powder ($0.02)
• ¼ teaspoon baking soda ($0.01)
• 2 teaspoons cane sugar ($0.02)
• ½ teaspoon salt ($0.01)
• 1 tablespoon garlic powder ($0.02)

Toppings:

• 3 tablespoons melted vegan butter ($0.46)
• 1 teaspoon dried parsley ($0.01)
• ½ teaspoon garlic powder ($0.01)

Instructions

1. Preheat your oven to 450 degrees F, and line a baking sheet with parchment paper.
2. Add soy milk and vinegar to a small bowl or container. Whisk them together, then set aside for 5 minutes to form the vegan buttermilk. Melt the butter, then set it aside to cool.
3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cane sugar, salt, and garlic powder.
4. Add the melted and cooled butter to the vegan buttermilk. Pour this mixture into the bowl of dry ingredients, and stir with a spatula to combine. Be careful not to overmix (some flour streaks are okay). Gently fold in the shredded vegan cheese.
5. Use a 3-4 tablespoon ice cream scoop to drop the dough onto the prepared baking sheet, leaving a few inches between each biscuit.
6. Bake the biscuits for 12-14 minutes, or until they are golden brown. In the meantime, mix vegan butter, parsley, and garlic powder.
7. Once the biscuits are baked, brush the tops with the melted butter mixture. Serve while warm. Enjoy!

Nutrition: 1 of 10 servings
Calories 243 | Total Fat 13.9 g | Saturated Fat 3.8 g | Cholesterol 0 mg | Sodium 540 mg | Total Carbohydrates 25.1 g | Dietary Fiber 1.4 g | Total Sugars 0.9 g | Protein 3.4 g | Calcium 87.4 mg | Iron 1.6 mg | Potassium 43.1 mg |

The post Easy Vegan Cheddar Biscuits appeared first on The Beet.

“Butter boards” are everywhere on social media, thanks to creators such as @justine_snacks and others, who started the trend by showing how you can use a butter base, add all sorts of toppings, and scoop up the mixture on a chip as a social, fun snack. Now her followers (who number half a million on IG alone) and other users are creating their own versions with various different toppings like figs, chives, honey, salt, jams, olives, and more. As creative and indulgent as the boards look and taste, the one caveat is that too much butter is highly unhealthy.

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Why Butter Boards Are Not Healthy

Some health experts are using their social media platforms to raise concerns about the amount of saturated fat people end up consuming in a butter board (many times more than the daily recommended amount of 5% of their daily calories. It’s easy to get that entire amount or more (about 100 grams of saturated fat) in this one photogenic snack. Leading cardiologist Dr. Joel Khan says that a diet high in saturated fat has been linked to the risk of heart disease.

Adding to the harmful effects on one’s heart health, experts are also suggesting that this dish may be “unsafe” to eat due to the inability of cleaning a wooden cutting board. If there are cracks or knife scapes in cutting boards, these can harbor bacteria that make you sick, including those that cause infections like E. coli and salmonella. (To prevent this, we suggest making your recipe using a porcelain platter or serving tray instead.)

Try the Alternative Butter Board Trend Instead

On a lighter note, there is a healthier way to enjoy this dish thanks to the subset trend called “butter board alternatives.” These boards are made with hummus instead of butter, containing the “perfect food,” chickpeas. Chickpeas are a low-carb, high-protein, and high-fiber legume that helps repair our muscles after a workout and helps us stay fuller longer to promote weight loss or maintain a healthy weight.

For the healthiest way to enjoy hummus, make your own from scratch to avoid preservatives and an overwhelming amount of oil with our classic hummus recipe. If you want to add more pizazz to your plate, try any one of our unusual but tasty hummus recipes where you’ll find everything from hummus made with beets to chocolate hummus.

Make this Butter Board Alternative Recipe

Registered dietitian and creator of The Beet’s Plant-Based Diet, Nicole Osinga, wants you to try her vegetarian hummus board which is made with chickpea hummus and red pepper hummus and covered with tomatoes, cucumber, olives, onions, dill, and feta. Make it vegan and hold the cheese or swap it for a dairy alternative, like Violife’s vegan feta.

We couldn’t agree more.

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The post Trending: Make This “Butter Board” Vegan for a Healthy, Fun Snack appeared first on The Beet.

Many traditional naan recipes contain milk or yogurt, but making naan without dairy is quite simple. Coconut yogurt replaces dairy-based yogurt or milk for an equally rich and delicious recipe.

Dairy and dairy-based products are one of the highest sources of saturated fat and cholesterol in the standard American diet. Reducing the amount of dairy you consume, will help lower your risk of chronic illnesses like cancer or heart disease.

This restaurant-style flatbread is easy to make, healthy for you, and extremely tasty! It’s the perfect accompaniment to Indian curries, stews, and more.

Prep time: 2 hours
Cook time: 15 minutes
Total time: 2 hours 15 minutes
Cost: $0.81 recipe | $0.07 serving

Homemade Naan

Serves 12

Ingredients

• 2/3 cup lukewarm water
• 2 teaspoons instant yeast ($0.01)
• 1 teaspoon cane sugar ($0.01)
• 3 cups all-purpose flour ($0.22)
• 1 teaspoon salt ($0.01)
• ½ teaspoon baking powder ($0.01)
• 6 tablespoons coconut yogurt ($0.49)
• 1 tablespoon neutral vegetable oil ($0.06)

Toppings optional

• Minced cilantro
• Melted vegan butter or olive oil
• Minced garlic

Instructions

For the Dough

1. In a small mixing bowl, combine the warm water, yeast, and cane sugar. Cover with a clean towel and set aside for 15 minutes.
2. In the meantime, whisk the flour, salt, and baking powder together in a large mixing bowl. Once the yeast has bloomed (looks frothy), add it to the dry ingredients.
3. Add the coconut yogurt and vegetable oil, then mix together as much as possible with a spatula. When you can no longer mix well with the spatula, transfer the dough to a clean surface.
4. Coat your hands with a little oil to prevent the dough from sticking. Knead together until it is smooth and elastic, about 7-8 minutes.

Rest & shape

1. Coat the surface of the dough with a little more oil, then add it to a bowl and cover with a clean towel. Let the dough rise for 90 minutes in a warm place (like your oven with the light on).
2. Gently punch the air out of the dough, then shape the dough into a ball again and divide it into 12 pieces. Roll the pieces and add them to a parchment-lined pan.
3. Cover again and let proof for 10 more minutes. In the meantime, preheat a cast-iron skillet over medium.

Roll

1. Roll out each piece as thin as possible on a clean surface. Sprinkle some chopped cilantro on top of the dough, then roll a few more times to help the cilantro stick.
2. Dampen your fingers with a little water, then carefully pick the dough up and flip it over.
3. Dampen your hands once more and pat the underside of the dough.

Cook

1. Once your cast-iron skillet is hot, add the naan in cilantro side up. Cook for 30-45 seconds, or until bubbles are forming on the top.
2. Flip and cover with a lid for another 30-45 seconds. Transfer out of the pan and brush with melted vegan butter or olive oil and minced garlic.
3. Continue this process with the rest of the naan. Serve immediately with curries, stews, etc. Enjoy!

Notes

• Coconut yogurt can be replaced with any non-dairy yogurt or non-dairy milk.
• Avocado oil and olive oil both work for this recipe.
• Store your naan in an airtight container in the fridge for up to 3-4 days. Reheat it on a skillet for 1-2 minutes per side before serving again.

Nutrition: 1 of 12 servings
Calories 131 | Total Fat 1.7g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 5.6 mg | Total Carbohydrates 25.1g | Dietary Fiber 1g | Total Sugars 1g | Protein 3.4g | Calcium 17.1mg | Iron 1.5mg | Potassium 35.5mg |

The post How to Make Dairy-Free Naan appeared first on The Beet.

Tossed in olive oil, garlic, and rosemary, each bite contains savory herbaceous flavors. Not a fan of those spices? You can easily customize the seasonings to your preferences. Try combinations like:

• Paprika
• Curry powder
• Cumin & coriander
• Italian seasoning

Eating antioxidant-rich foods like potatoes has proven to improve immune function and overall health. This means a lower chance of illnesses like heart disease, diabetes, and certain types of cancer. All the more reason to make a double batch for the busy week ahead!

Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Cost: $0.82 recipe | $0.21 serving

Roasted Potatoes

Serves 4

Ingredients

• 1 ½ pounds mini potatoes, halved ($0.53)
• 2 tablespoons olive oil ($0.22)
• 2 teaspoons garlic powder ($0.03)
• 2 teaspoons dried rosemary ($0.02)
• Sea salt & pepper to taste ($0.02)

Instructions

1. Preheat your oven to 450 degrees F and position a rack in the center. Bring a large stockpot of water to boil and salt it generously. Add the potatoes and cook for 9-10 minutes, then drain and let them sit in the colander for a few minutes.
2. Gently combine the potatoes, olive oil, garlic powder, rosemary, salt, and pepper in a large mixing bowl, then transfer them to a baking pan.
3. Roast for 15 minutes, flip the potatoes, and roast for another 20 minutes until golden and crispy. Serve immediately while warm. Enjoy!

Notes

• You can use white or red mini potatoes for this recipe (or a combination).
• If you have access to fresh rosemary, use 1 tablespoon for every teaspoon of dried rosemary.

Nutrition: 1 of 4 servings
Calories 167 | Total Fat 2.5 g | Saturated Fat 0.4 g | Cholesterol 0 mg | Sodium 100 mg | Total Carbohydrates 34.3 g | Dietary Fiber 4.8 g | Total Sugars 1.8 g | Protein 7.2 g | Calcium 46.6 mg | Iron 3.3 mg | Potassium 1021 mg |

The post How to Make Perfectly Roasted and Seasoned Potatoes appeared first on The Beet.