Darshana Thacker Wendel

Mashed Russet potato helps form a light, fluffy dough that bakes into a perfectly flaky crust for savory handheld pies. For the filling, a slice of sweet potato is topped with an aromatic mixture of onion, fennel, rosemary, and sage. Discover more recipes for delicious and healthy vegan Thanksgiving appetizers.

This easy soup is creamy without being too heavy. If you can’t find chestnuts, top it with toasted pecans instead. Make this soup up to two days in advance and refrigerate it in an airtight container. Just before serving, heat in a saucepan over medium until warmed through and garnish with the parsley and chestnuts.

You can make the dressing, cook the farro, sauté the kale and broccoli, and prep the other veggies a day in advance, but wait until just before serving to combine them. Note: The Orange-Avocado Dressing will be very thick. Once it’s tossed into the salad, the moisture of the cooked greens will help to thin […]

With a mouthwatering mushroom and lentil filling and a browned polenta topping, this rustic shepherd’s pie is sure to satisfy. It’s gluten-free as long as you use gluten-free oat flour. 

Canned pumpkin puree makes a great base for a luscious, naturally sweet frosting. Look for varieties in which pumpkin is the only ingredient. Make these cookie bars up to two days in advance and store them in an airtight container in the fridge.

A thick slice of this fruity vegan banana bread is good to go for breakfast or a snack. Enjoy it on its own or with Creamy Corn Butter. You can freeze the bread for up to three months: Allow to cool completely first. Wrap entire loaf tightly in plastic wrap and aluminum foil. Or wrap […]

Applesauce and polenta form the base of this naturally sweet and perfectly moist vegan cake, which makes a gorgeous addition to any Thanksgiving or holiday spread. A homemade cherry compote with autumnal spices adds extra sweetness and a hint of tanginess. This recipe is gluten-free if you use gluten-free oat flour, and can be baked […]

Prep a batch of hearty breakfast parfaits on the weekend to enjoy throughout the week. Cooking the millet in orange juice infuses them with sweet, bright flavor. If you don’t have kabocha squash on hand, you can make these parfaits with banana, buttercup, or hubbard squash for equally delicious results.

This nourishing Polenta Curry is perfect for a chilly night or anytime you’re looking for a hearty, starchy stew. Polenta—i.e., coarsely ground corn—makes a tasty, satisfying, and versatile base for a range of dishes. Look for polenta alongside other whole grains or in the pasta and rice section of supermarkets. Want to get this dish […]

A friend taught me his family recipe for salsa roja de molcajete, or tomato salsa made in a traditional stone mortar and pestle. I’ve adapted it so it can be made without the mortar and pestle. Roasting the chile and the tomatoes brings out the authentic earthy taste, even without the traditional tool.

This tasty vegan miso soup is packed with savory flavor and fresh veggies, while noodles add some heartiness. Dashi, the clear broth in miso soup, is traditionally made with bonito (fish) flakes, but you can achieve incredible umami flavor with mushrooms and kelp granules instead. Togarashi, aka Japanese Seven-Spice Mix, is a popular soup topper […]

A blend of cashews and rice makes a delicious, neutral-flavored vegan yogurt, but you can use any nuts you like. Agar powder helps thicken the yogurt. You’ll need a cooking thermometer plus 11 hours of soaking, fermenting, and chill time, but the hands-on time is minimal. You’ll also need vegan yogurt starter, which provides the […]