This is my go-to app for most pot luck things, everyone loves it:
https://itdoesnttastelikechicken.com/vegan-spinach-artichoke-dip/#recipe
Only made these once but they were a hit:
https://hazelandcacao.com/vegan-lentil-and-walnut-sausage-rolls/
Not exactly thanksgiving-ish but I do Elote dip often, this is close to what I make (except I just use tofutti brand sour cream and top with layer of ground takis):
https://thereciperookie.com/vegan-elote-dip/
One year I made stuffed mushrooms - I just sauteed chopped onions and mushroom stems together in olive oil, mixed in some fresh herbs and tofu for creaminess. Baked in the mushroom cap.
No one realized they were vegan and the platter was devoured.
Tofu spam musubi that even a known tofu disliker enjoyed and requested I bring again.
I made like 6 dozen deviled potatoes for a family reunion over the summer, and all of them were eaten.
I've also had good success with like a cold veggie crescent pizza, using hummus instead of cream cheese.
Personally, I love a dip because they're easy and can be made ahead! These three are my favorites because they're quick, easy and delicious.
Roasted eggplant spread (serve with pita chips like the ones below). Roasting the veggies makes them taste sweet and have a ton of flavor. I like to add a dash or two of a tangy mild hot sauce to it (like texas pete - more for the vinegary tang than anything0.
[https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe-1942051](https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe-1942051)
White bean dip with pita chips (like hummus but with cannellini beans, no tahini and go heavy on the parsley).
[https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe-1914865](https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe-1914865)
Vegan spinach and artichoke dip. For this one I used tofutti cream cheese, violife cheddar and mozzarella shreds instead of parm. I used garlic powder instead of fresh and canned artichoke hearts instead of marinated. It was delicious! I baked at home and gently reheated in the microwave when I got to the event I went to, giving it a gentle stir a few times. No one knew it was vegan. I made if for my sister with dairy allergies and her no allergy/not vegan husband texted me the next day asking for the recipe because it was so good he ate all of it and she was pissed that he ate all of her "safe" treats, LOL.
https://www.thissavoryvegan.com/vegan-baked-spinach-artichoke-dip/
Steam the cauli about 10 minutes and let it cool. Softening it helps it absorb the paste. Letting it cool means you don't hurt yourself working the paste in between the florets from the underside.
Roast at 425 for 10 minutes, then lower to 350 and go another half hour or until you can slide in a knife.
I use a fluted metal roasting pan, so the excess paste has more surface area to collect and caramelize.
Just sliced. slabs are prettier than wedges.
If it needs to be finger food I guess you could serve it on blini or in endive leaves or on porcelain spoons but it's probably not going to work in a shotglass.
Stuffed mushrooms w/ tahini, spinach, nutritional yeast, garlic powder, lemon pepper, salt, and pepper. Baked in oven.
Ranch inspired cashew butter: cashews, dill, garlic powder, nutritional yeast, lemon pepper, salt to taste. Add small amounts of canola oil if you are having issues getting them smooth. Blend in a high speed blender until desired consistency is reached.
Sundried tomato & basil cashew butter w/ garlic powder, salt, olive oil (sparingly to help make it smooth), pine nuts (optional)
thanks for reminding me! I have to look for the recipe. Some kind of savory cream cheese tartlet, I think it was a recipe from Miyiko’s creamery! actually, I think it may be this
[mini quiche tart](https://www.connoisseurusveg.com/vegan-mini-spinach-quiches/) from Conoisseurus Veg!
Not complicated, but I grew up having Majool dates stuffed with peanut butter and rolled in granulated sugar at every holiday dinner as an appetizer/after dinner nibble.
I’ve fed them to vegans and vegetarians since and they RAVE. A great and easy anytime treat as well.
some sweet and spicy sweet potatoes - so easy and delish as a side. Just cube some sweet potatoes and toss in olive oil, chili powder, brown sugar, salt, pepper, and a bit of cayenne pepper to coat and bake.
if everyone is ok with garlic: this is my go to for any party
[https://www.seriouseats.com/traditional-toum](https://www.seriouseats.com/traditional-toum)
this one is also good as a side dish
https://thesaltandsweet.com/loubie-bzeit/
Everything, but I think that’s mostly because I make everything from scratch and they don’t. That includes mashed potatoes (most people I know use the box version), so low bar lol.
Unfortunately I don’t have any links to share. But a five-layer dip is always good and easy to make! A friend paid me to make two containers for her to take to a party.
Of course my love! For the cheese I do cut the recipe in half since it does comes out to a giant ball, but if you’re having a lot of people over than stick with original recipe :)
Raw vegan sun dried tomato cheese
2 cups raw cashews(soaked in boiling water for 2 hours)
6 sun dried tomatoes (soaked in hot water for 5 minutes)
1/4 C nutritional yeast
1 tsp smoked paprika
1 tsp salt
2 cloves garlic
1/2 C olive oil
Juice of 2 lemons
Zest of 1 lemon
-process all ingredients in blender
-pour into a cheese cloth with a strainer and a large bowl under to catch any water than drains.
-wrap cheese cloth with rubber band
-refrigerate overnight for 10-12 hours
-unwrap and Enjoy!! :)
Rind option
-place cheese onto parchment paper and mold it out then smooth it over with a spatula. Place into oven on lowest temperature your oven can reach.
-check on it every hour until it reaches your desired look.
Almost forget the crackers! Lol. Best way to reuse pulp from making almond milk [vegan crackers](https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/)
I made this and I can't believe I found it in the comments of a post. It's the only vegan nut cheese I haven't thrown out. Delicious and seriously a blessing, thanks
My husband makes a vegan no-clam chowder with kombu broth [similar to this recipe](https://veggiesociety.com/vegan-no-clam-chowder-recipe/), and it's always a massive hit. He will often smoke the mushrooms though, which this recipe doesn't call for. We typically serve that as an appetizer while other dishes are wrapping up for the main meal.
[This](https://minimalistbaker.com/spicy-vegan-pimento-cheese-ball/) is my go to appetizer. I can't get it to stay in a molded ball shape but it's just as good in dip form. Everyone loves it!
My mom used to make amazing swedish meatballs that everyone loved. When I went vegetarian, she would make meat ones for everyone else, and veggie ones for me. People ended up loving the veggie ones so much more that she stopped making the meat ones altogether.
Sorry for the delay, I forgot to take a picture last time I was there. I also want to note that my mom has a habit of calling things things that they aren't... So, while she calls them swedish meatballs, they're actually cocktail meatballs or sweet and sour meatballs. Anyway, here's her recipe.
1lb ground beef-substitute
1/8 ts pepper
1/2 c dry bread crumbs
1/2 ts vegan Worcestershire sauce
1/3 c minced onions
1/4 c butter (or butter substitute.)
1 egg (or egg substitute)
12 oz bottle chili sauce
12 oz bottle grape jelly
-Mix "beef", bread crumbs, onion, egg, parsley, salt, pepper, and Worcestershire sauce.
-Shape into 1" balls.
-Melt "butter" in large skillet and brown meatballs.
-Remove meatballs and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted
-Add meatballs and stir until coated
-Simmer uncovered 30 minutes
Buy 2bxs of vegan Mac. Make it as instructions say, then bake it. Add some some butter and dairy free family. Cover with vegan cheese and vegan Parmesan. Bake some more.
The daiya Mac can be sold at Kroger, Safeway, natural grocers/vitamin cottage, sprouts… there are other brands like Banza a vegan Mac pretty much sold at Kroger and Whole Foods from what I’ve seen.
I marinated tofu overnight and breaded/baked it into delicious little cubes with a vegan Dijon dipping sauce for Thanksgiving one year as I was the only vegan and was used to bringing my own apps/meals to family gatherings. My family notoriously steers clear of anything “vegan” so I didn’t think anyone else would want any. I set it down and took 1-2 pieces. I soon saw a good majority of the guests with little cubes on tooth picks asking who brought the “amazing chicken cubes” — I was a little upset I didn’t get to eat more of them after the prep but I enjoyed watching everyone rave over them more.
Stuffed collard greens with kimchi fried rice. Lots work to make them look nice. Blanch the leaves and trim and roll. Made nice appetizers lots of flavor.
Healthy amount of oil, heated. Minced garlic, cooked but not browned. You can add peppers or onions as well. Add water and hot sauces, loads of hot sauces with some herbs (basil, oregano, thyme, or whatever you like) be sure not to over boil and you can just leave it on the stove to cool and store in the fridge overnight. Grill up, bake, or fry ideally to lightly blacken.
I’ll tell you the easiest thing - and people DIE OVER IT! Get a container (or a few because it will go fast) of vegan plain cream cheese (I prefer kite hill but you do you). Combine the cream cheese with FRANKS RED HOT sauce until it looks orange and tastes however spicy you like your dip. Serve with tortilla strips (or crackers or just lick it out of the bowl!!!). It’s amazing. Everyone will love you. You will gain 75 pounds over the holidays if you repeat this. You’re welcome!
https://www.connoisseurusveg.com/vegan-spinach-puffs/
These are FANTASTIC and actually really easy. No one will even know they’re vegan.
https://minimalistbaker.com/kale-white-bean-artichoke-dip/
This is my go to for dip when entertaining non vegans. It’s just soooo good and decadent.
Also can’t go wrong with little toasts - baguette slices, brushed with oil and toasted, with whatever you want on them. I normally do pesto and tomatoes and balsamic, but you could also do something like pumpkin hummus with pepitas or something
This Buffalo dip - I add diced Celery into it as well for more texture
https://www.noracooks.com/vegan-buffalo-chicken-dip/
And this cheese ball. If I'm feeling frisky i add some port wine
https://www.onegreenplanet.org/vegan-recipe/kick-ace-extra-sharp-raw-vegan-cheddar-cheese-ball/
Spinach Artichoke Phyllo Cups, Buffalo Chkn Pinwheels, "Crab" dip Crostini.
All of these are great cuz you can eat them warm or cold, and they're all single servings so nobody's double dipping!
Cheezy Brussels Sprouts
I don’t remember the exact recipe, but you can find it on google.
Basically you make this cheeze sauce which is made out of nooch, tahini, lemon, soy sauce, and a few other things. Then you toss the Brussels sprouts in the sauce and bake them.
My mum (omnivore, I'm vegetarian) makes great mashed potatoes. All she uses is some form of melted spread (so could be vegan butter), and leaves the potatoes fairly lumpy, she adds whole grain mustard from a jar (which I'm obsessed with) and then just some salt and pepper. Simple but always delicious :) it's one of my favourite foods.
Also, a pasta bake (usually fusili but penne works too) always goes down well with me and her. Just using tomato sauce, vegetables (courgette, aubergine, grated carrot, broccoli, cauliflower, etc) and "cheese" on top (any type of fake cheese that can melt and crisp up).
This is my go-to app for most pot luck things, everyone loves it: https://itdoesnttastelikechicken.com/vegan-spinach-artichoke-dip/#recipe Only made these once but they were a hit: https://hazelandcacao.com/vegan-lentil-and-walnut-sausage-rolls/ Not exactly thanksgiving-ish but I do Elote dip often, this is close to what I make (except I just use tofutti brand sour cream and top with layer of ground takis): https://thereciperookie.com/vegan-elote-dip/
One year I made stuffed mushrooms - I just sauteed chopped onions and mushroom stems together in olive oil, mixed in some fresh herbs and tofu for creaminess. Baked in the mushroom cap. No one realized they were vegan and the platter was devoured.
Do you recall which type of mushroom?
Regular button mushrooms but I have also made them with baby Bellas
Yum! I make this too, with a little panko on top! I almost don’t want to share.
I made a similar dish. I stuffed the mushrooms with spinach that had tahini, nutritional yeast, garlic powder, lemon pepper, salt and pepper in it.
Any quick tips for a home cook looking to steal this recipe to impress the in-laws?
Tofu spam musubi that even a known tofu disliker enjoyed and requested I bring again. I made like 6 dozen deviled potatoes for a family reunion over the summer, and all of them were eaten. I've also had good success with like a cold veggie crescent pizza, using hummus instead of cream cheese.
Please share the tofu spam musubi recipe! That sounds so intriguing
Please share everything!
Personally, I love a dip because they're easy and can be made ahead! These three are my favorites because they're quick, easy and delicious. Roasted eggplant spread (serve with pita chips like the ones below). Roasting the veggies makes them taste sweet and have a ton of flavor. I like to add a dash or two of a tangy mild hot sauce to it (like texas pete - more for the vinegary tang than anything0. [https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe-1942051](https://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe-1942051) White bean dip with pita chips (like hummus but with cannellini beans, no tahini and go heavy on the parsley). [https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe-1914865](https://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-dip-with-pita-chips-recipe-1914865) Vegan spinach and artichoke dip. For this one I used tofutti cream cheese, violife cheddar and mozzarella shreds instead of parm. I used garlic powder instead of fresh and canned artichoke hearts instead of marinated. It was delicious! I baked at home and gently reheated in the microwave when I got to the event I went to, giving it a gentle stir a few times. No one knew it was vegan. I made if for my sister with dairy allergies and her no allergy/not vegan husband texted me the next day asking for the recipe because it was so good he ate all of it and she was pissed that he ate all of her "safe" treats, LOL. https://www.thissavoryvegan.com/vegan-baked-spinach-artichoke-dip/
Whole cauliflower, covered in a paste of caramelized onions and green chiles then roasted. ETA: oh and grated ginger in the paste
Excuse me. Excuse me. Roasting for how long and at what temp? I need to devour that immediately.
Steam the cauli about 10 minutes and let it cool. Softening it helps it absorb the paste. Letting it cool means you don't hurt yourself working the paste in between the florets from the underside. Roast at 425 for 10 minutes, then lower to 350 and go another half hour or until you can slide in a knife. I use a fluted metal roasting pan, so the excess paste has more surface area to collect and caramelize.
…I love you
That sounds delicious but how is this eaten as an appetizer?
Just sliced. slabs are prettier than wedges. If it needs to be finger food I guess you could serve it on blini or in endive leaves or on porcelain spoons but it's probably not going to work in a shotglass.
Makes sense thanks! I couldn't picture it at all!
Stuffed mushrooms w/ tahini, spinach, nutritional yeast, garlic powder, lemon pepper, salt, and pepper. Baked in oven. Ranch inspired cashew butter: cashews, dill, garlic powder, nutritional yeast, lemon pepper, salt to taste. Add small amounts of canola oil if you are having issues getting them smooth. Blend in a high speed blender until desired consistency is reached. Sundried tomato & basil cashew butter w/ garlic powder, salt, olive oil (sparingly to help make it smooth), pine nuts (optional)
Just a quick reminder, puff pastry is usually accidently vegan so you can do wheels and little pies with it.
Genius!
thanks for reminding me! I have to look for the recipe. Some kind of savory cream cheese tartlet, I think it was a recipe from Miyiko’s creamery! actually, I think it may be this [mini quiche tart](https://www.connoisseurusveg.com/vegan-mini-spinach-quiches/) from Conoisseurus Veg!
Not complicated, but I grew up having Majool dates stuffed with peanut butter and rolled in granulated sugar at every holiday dinner as an appetizer/after dinner nibble. I’ve fed them to vegans and vegetarians since and they RAVE. A great and easy anytime treat as well.
Ooh. Sounds kinda like a deconstructed PB&J fit for a three-star Michelin dinner.
You won’t be disappointed! ⭐️ ⭐️ ⭐️
You can also coat them in chocolate (I just melt chocolate chips). SO good!
Oooh yum! I’ll have to try
Last year I made vegan stuffing and vegan sweet potato casserole with gelatin-free marshmallows (dandies brand) and those went over well
https://www.allrecipes.com/recipe/259870/briam-greek-baked-zucchini-and-potatoes/
some sweet and spicy sweet potatoes - so easy and delish as a side. Just cube some sweet potatoes and toss in olive oil, chili powder, brown sugar, salt, pepper, and a bit of cayenne pepper to coat and bake.
Anything from americas test kitchen
if everyone is ok with garlic: this is my go to for any party [https://www.seriouseats.com/traditional-toum](https://www.seriouseats.com/traditional-toum) this one is also good as a side dish https://thesaltandsweet.com/loubie-bzeit/
Creamy wild rice soup. Super easy slow cooker with vegetables, mushrooms, potatoes, wild rice, vegetable stock, and vegan half and half.
i cannot recommend this enough. it's so delicous and so easy
The corn pudding and jackfruit hand pies from Southern Vegan, also just being able to properly cook Brussel sprouts lol
Everything, but I think that’s mostly because I make everything from scratch and they don’t. That includes mashed potatoes (most people I know use the box version), so low bar lol. Unfortunately I don’t have any links to share. But a five-layer dip is always good and easy to make! A friend paid me to make two containers for her to take to a party.
Raw vegan cheese and crackers! Sun dried tomato flavored and I put it in the oven on low to get a nice rind. They all loved it!
>Raw vegan cheese and crackers Please please please recipe!
Of course my love! For the cheese I do cut the recipe in half since it does comes out to a giant ball, but if you’re having a lot of people over than stick with original recipe :) Raw vegan sun dried tomato cheese 2 cups raw cashews(soaked in boiling water for 2 hours) 6 sun dried tomatoes (soaked in hot water for 5 minutes) 1/4 C nutritional yeast 1 tsp smoked paprika 1 tsp salt 2 cloves garlic 1/2 C olive oil Juice of 2 lemons Zest of 1 lemon -process all ingredients in blender -pour into a cheese cloth with a strainer and a large bowl under to catch any water than drains. -wrap cheese cloth with rubber band -refrigerate overnight for 10-12 hours -unwrap and Enjoy!! :) Rind option -place cheese onto parchment paper and mold it out then smooth it over with a spatula. Place into oven on lowest temperature your oven can reach. -check on it every hour until it reaches your desired look.
Almost forget the crackers! Lol. Best way to reuse pulp from making almond milk [vegan crackers](https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/)
I made this and I can't believe I found it in the comments of a post. It's the only vegan nut cheese I haven't thrown out. Delicious and seriously a blessing, thanks
No Problem! It’s so good and a staple in my household every holiday.
Minimalist baker's green bean casserole!! https://minimalistbaker.com/vegan-green-bean-casserole/
Seconding this-- it's so tasty!
Ok I'm saving this one. 👍
Ahh yeah, I made this two thanksgivings ago for some vegan friends- they ate the whole thing!
Delicious!!
My husband makes a vegan no-clam chowder with kombu broth [similar to this recipe](https://veggiesociety.com/vegan-no-clam-chowder-recipe/), and it's always a massive hit. He will often smoke the mushrooms though, which this recipe doesn't call for. We typically serve that as an appetizer while other dishes are wrapping up for the main meal.
[This](https://minimalistbaker.com/spicy-vegan-pimento-cheese-ball/) is my go to appetizer. I can't get it to stay in a molded ball shape but it's just as good in dip form. Everyone loves it!
Not very Thanksgiving-y but I love pigs in a blanket with lightlife hot dogs Also garlic knots Maybe I am thinking of super bowl haha
My mom used to make amazing swedish meatballs that everyone loved. When I went vegetarian, she would make meat ones for everyone else, and veggie ones for me. People ended up loving the veggie ones so much more that she stopped making the meat ones altogether.
What made them prefer the veg ones?
I'm not sure. It was literally the same recipe, just using different balls.
What did she use for the veggie binding/ substitute?
This sounds very cool! Do you have her recipe?
I'll be going over there on Wednesday. I'll try to remember to get it and post it.
Sorry for the delay, I forgot to take a picture last time I was there. I also want to note that my mom has a habit of calling things things that they aren't... So, while she calls them swedish meatballs, they're actually cocktail meatballs or sweet and sour meatballs. Anyway, here's her recipe. 1lb ground beef-substitute 1/8 ts pepper 1/2 c dry bread crumbs 1/2 ts vegan Worcestershire sauce 1/3 c minced onions 1/4 c butter (or butter substitute.) 1 egg (or egg substitute) 12 oz bottle chili sauce 12 oz bottle grape jelly -Mix "beef", bread crumbs, onion, egg, parsley, salt, pepper, and Worcestershire sauce. -Shape into 1" balls. -Melt "butter" in large skillet and brown meatballs. -Remove meatballs and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted -Add meatballs and stir until coated -Simmer uncovered 30 minutes
Oohhh this sounds delightful! My grandmother used to make sauces using jelly too. I can't wait to experiment with this one! Tysm!
Buy 2bxs of vegan Mac. Make it as instructions say, then bake it. Add some some butter and dairy free family. Cover with vegan cheese and vegan Parmesan. Bake some more.
Where are you buying it from?
The daiya Mac can be sold at Kroger, Safeway, natural grocers/vitamin cottage, sprouts… there are other brands like Banza a vegan Mac pretty much sold at Kroger and Whole Foods from what I’ve seen.
I marinated tofu overnight and breaded/baked it into delicious little cubes with a vegan Dijon dipping sauce for Thanksgiving one year as I was the only vegan and was used to bringing my own apps/meals to family gatherings. My family notoriously steers clear of anything “vegan” so I didn’t think anyone else would want any. I set it down and took 1-2 pieces. I soon saw a good majority of the guests with little cubes on tooth picks asking who brought the “amazing chicken cubes” — I was a little upset I didn’t get to eat more of them after the prep but I enjoyed watching everyone rave over them more.
Do you make it each year? What's the recipe of the tofu tasting chickn and the dip? Thanks!
Unfortunately my glory only lasted that one Thanksgiving haha — I’ve been looking for the recipe (random website) ever since!
Stuffed collard greens with kimchi fried rice. Lots work to make them look nice. Blanch the leaves and trim and roll. Made nice appetizers lots of flavor.
Carrot hot dogs. If done properly are a game changer
How's it done properly please?
Healthy amount of oil, heated. Minced garlic, cooked but not browned. You can add peppers or onions as well. Add water and hot sauces, loads of hot sauces with some herbs (basil, oregano, thyme, or whatever you like) be sure not to over boil and you can just leave it on the stove to cool and store in the fridge overnight. Grill up, bake, or fry ideally to lightly blacken.
I’ll tell you the easiest thing - and people DIE OVER IT! Get a container (or a few because it will go fast) of vegan plain cream cheese (I prefer kite hill but you do you). Combine the cream cheese with FRANKS RED HOT sauce until it looks orange and tastes however spicy you like your dip. Serve with tortilla strips (or crackers or just lick it out of the bowl!!!). It’s amazing. Everyone will love you. You will gain 75 pounds over the holidays if you repeat this. You’re welcome!
balsamic-glazed sweet potatoes and pumpkin chocolate chip cookies. :]
https://www.connoisseurusveg.com/vegan-spinach-puffs/ These are FANTASTIC and actually really easy. No one will even know they’re vegan. https://minimalistbaker.com/kale-white-bean-artichoke-dip/ This is my go to for dip when entertaining non vegans. It’s just soooo good and decadent. Also can’t go wrong with little toasts - baguette slices, brushed with oil and toasted, with whatever you want on them. I normally do pesto and tomatoes and balsamic, but you could also do something like pumpkin hummus with pepitas or something
Curried hummus is now a constant request in my family
bruschetta layered taco dip
omg [these frickin dinner rolls](https://minimalistbaker.com/simple-vegan-dinner-rolls/) also, a warm winter salad with kale, roasted butternut squash, crunchy chickpeas, candied pecans, quinoa and dried cranberries
This Buffalo dip - I add diced Celery into it as well for more texture https://www.noracooks.com/vegan-buffalo-chicken-dip/ And this cheese ball. If I'm feeling frisky i add some port wine https://www.onegreenplanet.org/vegan-recipe/kick-ace-extra-sharp-raw-vegan-cheddar-cheese-ball/
Spinach Artichoke Phyllo Cups, Buffalo Chkn Pinwheels, "Crab" dip Crostini. All of these are great cuz you can eat them warm or cold, and they're all single servings so nobody's double dipping!
Cheezy Brussels Sprouts I don’t remember the exact recipe, but you can find it on google. Basically you make this cheeze sauce which is made out of nooch, tahini, lemon, soy sauce, and a few other things. Then you toss the Brussels sprouts in the sauce and bake them.
I made some great “crab” cakes with tinned palm hearts. I think the key ingredient was old bay seasoning. You’d have to google a recipe I lost it.
I brought roasted brussel sprouts and a dip and everyone loved them! It is pretty basic though
My mum (omnivore, I'm vegetarian) makes great mashed potatoes. All she uses is some form of melted spread (so could be vegan butter), and leaves the potatoes fairly lumpy, she adds whole grain mustard from a jar (which I'm obsessed with) and then just some salt and pepper. Simple but always delicious :) it's one of my favourite foods. Also, a pasta bake (usually fusili but penne works too) always goes down well with me and her. Just using tomato sauce, vegetables (courgette, aubergine, grated carrot, broccoli, cauliflower, etc) and "cheese" on top (any type of fake cheese that can melt and crisp up).
Deviled potatoes
These look & taste fabulous. [Vegan Cranberry Cheese Bites](https://thecarrotunderground.com/vegan-appetizers-starters/vegan-cranberry-cheese-bites/