Vegan Thanksgiving is the best. Really.

It’s the philosophy that translates. Start with good produce and cook it right, balancing savory, sweet, acid, fat and heat, to make it tasty. The trick is to not think about what’s missing, but what can be gained.Nope. Whole ingredients work just fine. Yes, I add nutritional yeast to mimic a creamy cheesiness, and chickpea cooking liquid is whipped like egg whites to create a “marshmallow” topping, but neither has long, sketchy ingredient lists.Everything is easy to find in any supermarket.

Aromatics such as onion and garlic plus umami-rich ingredients like mushrooms add the depth of flavor that comes from meat.These dishes work for any diet on the meatless scale, but you can substitute butter for oil in all the savory recipes. You can make an all-butter pie crust if you’d like, and if you’re fine with meat, thisOf course. You can make whichever ones you want. They’ll work with any menu and taste great any other time of year too.Not in taste.

This is just a cauliflower on a plate, with fruit

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