Similar Recipes
Green Bean Casserole perfection!
The mother of all Green Bean Casseroles! The perfect recipe with tender beans smothered in the best creamy mushroom sauce with crispy golden onions. 100%
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Gluten-Free Green Bean Casserole
For a gluten-free version of a classic green bean casserole, replace the canned soup and fried onions with homemade.
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The Ultimate Homemade Green Bean Casserole
The classic Thanksgiving green bean casserole, but upgraded, with fresh beans, freshly fried onions, and a homemade mushroom sauce.
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Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions | The Food Lab
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
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Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)
A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.
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Haricots Verts Amandine (French-Style Green Beans With Almonds)
Haricots verts amandine—the classic French dish of green beans with almonds—is an easy, crowd-pleasing side. But the difference between mediocre and great is a matter of technique.
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Vegan Cauliflower-Creamed Spinach
This vegan creamed spinach uses cauliflower purée as a stand-in for the cream. The most amazing part: The dish tastes just as creamy, but is actually more intensely spinach-flavored.
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Creamy Vegan Saag Paneer (With Tofu)
The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?
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Vegan Italian-American Lasagna With "Ricotta"
Classic Italian-American Lasagna with ricotta cheese, mozzarella, and more is a difficult dish to make vegan without those essential dairy ingredients. The secret to this convincing version is to offer up familiar textural and flavor cues so that you're less likely to notice what's not there.
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Green Risotto With Mushrooms (Vegan)
Creamy risotto tinted bright green with spinach and herbs, served with pan-seared mushrooms.
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The classic green bean casserole gets veganized in this recipe, in which a silky cauliflower purée stands in for the creamy base of the typical mushroom soup. As with most casseroles, you can assemble this one a day ahead and bake just before serving; fry the onions the same day you plan to serve.
Serve With
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Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast)
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table wi...
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Thanksgiving Stuffed Roast Pumpkins
These vegetarian-friendly stuffed roast pumpkins give people who prefer a plant-based diet a main course worthy of a Thanksgiving centerpiece.
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The Best Vegan Stuffing
Sage-scented mushrooms, pecans, and bread make a vegan stuffing with classic Thanksgiving flavors and texture
Sweet Potato and Mushroom Cannelloni with Braised Escarole and Butter Beans (Vegan)
A vegan meal with a centerpiece of cannelloni stuffed with sauteed wild mushrooms and creamy sweet potato puree baked along with butter beans and braised escarole until crunchy and browned.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.
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Roasted Squash and Raw Carrot Soup
A bright and filling vegan soup.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Maple Roasted Pumpkin with Chili and Feta
Roasted pumpkin with maple syrup, walnuts, roasted pumpkin seeds, chilli and feta. My new favourite way with pumpkin!
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.