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Recipes for a vegan Thanksgiving

From soup to nuts, we've got your Thanksgiving table covered with these vegan recipes.

5. Roasted carrots and a spinach, roasted carrot, and fennel salad

Beyond the Peel
You get three recipes for the price of one in this blog post. Roasted carrots are great as a side, but also work on a salad topped with homemade citrus dressing.

By France Morissette, The Restless Palate

4 carrots
1 medium shallot, sliced approximately a 1/4 cup
1/2 teaspoon fennel seed, crushed
1 tablespoon each olive oil and fresh orange juice
salt and pepper
green onions sliced on the bias or chopped fresh cilantro, for garnish (optional)

1. Preheat the oven to 375 degrees F.

2. Toss all the ingredients in a large bowl and toss until well coated. Place the carrots into a baking dish and bake uncovered for 30 minutes or until tender. If you like, you can broil them for the last 5 minutes of the cooking time to develop the caramelized flavor of the carrots and onions.

Tip: If you are making the salad with leftovers tomorrow, now is a great time to toast 1/2 cup of walnuts or nuts of choice.

Kitchen Notes:

If you’re in a hurry, there’s no reason why these carrots couldn’t be baked at 425 degrees F for less time. The look of this dish can easily be varied by simply changing the way the carrots are sliced.

Substitute fresh dill or tarragon for the fennel seeds or try it with tossing the carrots with a tablespoon of honey (substitute maple syrup or agave for vegans) and 1/4 cup of toasted almonds.

If you’d like a more exotic taste, add a 1/2 teaspoon crushed cumin seeds to the fennel seeds and sprinkle the carrots with 1/2 teaspoon dried chilies and  1/4 cup of raisins before baking. Top with fresh cut cilantro before serving and a side of raita. Add quinoa or millet for a flavorful vegetarian meal (skip the raita for a vegan meal).

Spinach and Roasted Carrot and Fennel Salad
Per person

2 cups of spinach
1 cup of roasted carrots with fennel (recipe above)
toasted walnuts
citrus dressing (below)
salt and pepper to taste

Top the spinach with the carrots. Add the walnuts, goat cheese and dressing. If you'd like to make this ahead of time to bring for lunch tomorrow, add the dressing right before serving to assure the spinach doesn’t wilt. If you like you can even serve this with orange segments.

Citrus Dressing

1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon olive oil
salt and pepper to taste

Whisk the ingredients together and season with salt and pepper.

Read the full post on Stir It Up!

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Mark Sappenfield
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