Vegan Vegetarian Thanksgiving Recipes - Vegan Thanksgiving Recipes
11.13.12

While we’re devoting the entire week to Vegan Thanksgiving recipes that everyone will love, we’re definitely not planning on neglecting the all important appetizers and beginners for when the food isn’t quite ready, but your appetite certainly is. During our In The Vegan Kitchen cooking class, Annie Campbell knew exactly what to whip up that would whet our appetites but not fill us up: Vegan Spinach Hazelnut Dip and Carrot Tahini Dip. Both were resounding crowd-pleasers—the spinach dip was tangy and nutty while the carrot dip was rich and creamy—and we definitely have been craving them ever since. Served up with some fresh crudite and raw veggies from the Farmers’ Market, this is the ultimate way to start off a delicious, meat-free meal!

To download a printable version of the dips, click here. For more Vegan Thanksgiving recipes, click here to download the entire menu and check out our Vegan Thanksgiving Recipe Roundup including Leek and Mushroom Cornbread Stuffing and don’t forget to check out Rip + Tan and Apres Fete!

  • Vegan Dips and Crudite by Annie Campbell

  • Spinach Hazelnut Dip:

    This nutty, tangy spinach dip rivals any of those cheese-laden varieties you've had before. Light and delicious, everyone will love this spinach hazelnut dip...try it with baby squashes and cut up carrots for the ultimate pre-meal bite!

  • Ingredients:
    • 2 cups of spinach
    • ½ cup of parsley or basil
    • ½ cup of toasted hazelnuts, toasted
    • 1 cup vegenaise or vegan sour cream, optional *
    • zest of one lemon
    • ½ t. of red pepper flakes
    • ½ cup extra virgin olive oil
    • salt & pepper to taste
    • *If not using vegenaise or vegan sour cream, substitute ½ cup of extra virgin olive oil
  • Instructions:
    • to toast nuts: Bake nuts on a cookie sheet in a 350 degree oven for 10 minutes, until golden
    • to make dip: Combine spinach, herbs, hazelnuts, lemon zest and red pepper flakes in a blender or food processor and puree.  Add vegenaise or vegan sour cream and blend. (Alternatively, add olive oil until desired consistency).  Season with salt and pepper, to taste.
    • tips: Dip can be made 2-3 days in advance and refrigerated, covered.
  • Carrot Tahini Dip:

    Super-rich and creamy, this tahini carrot dip is unbeatable. Spread a little on raw cauliflower and you'll be golden...until the rest of the meal arrives!

  • Ingredients:
    • 1 ½ cups roasted carrots
    • 1 shallot, diced
    • 1-2 T. tahini
    • 1 clove of garlic
    • 2 T. lemon juice
    • ¼ cup extra virgin olive oil
    • salt & pepper
  • Instructions:
    • to roast carrots: Peel carrots and roast in a 400 degree oven for 30 minutes
    • to make dip:  Combine carrots, shallots, tahini, garlic and lemon juice in a blender or food processor and puree.  Slowly add olive oil until desired consistency.  Add a little water or more olive oil, if necessary.  Season with salt and pepper, to taste.
    • tips: Dip can be made 2-3 days in advance and refrigerated, covered
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  1. Made the Carrot Tahini Dip over the weekend and have been using it as a topping on my salads all week. Delish! Thanks for the recipe!

  2. Do you think it would be okay to use the Pesto Vegenaise instead of the plain one?

    Thanks!

    Zeina | 11.26.2013 | Reply

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