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A Vegan Southern Thanksgiving Menu by Chef Bryant Terry

Acclaimed chef, cookbook author, and publisher Bryant Terry created this menu of plant-based takes on Southern holiday staples

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Bryant Terry is a chef and cookbook author – the man behind some of our favorite titles, like Afro-Vegan and Vegan Soul Kitchen. He is also the chef-in-residence at San Francisco’s Museum of the African Diaspora. In 2021, he launched 4 Color Books, an imprint of Penguin Random House dedicated to collaborating with BIPOC creators; the label published Black Foodedited by Terry, in October.

For our November 2009 print issue, he shared these recipes for a vegan, Soul Food-inspired Southern Thanksgiving meal. We’ve pulled them out of the archive for you to enjoy.

Bryant Terry’s Citrus Collards with Raisins

Bryant Terry’s Smothered Seitan Medallions in Mixed Mushroom Gravy

Bryant Terry’s Cumin-Cayenne Mashed Potatoes with Caramelized Onions

Bryant Terry’s Vegan Chocolate-Pecan Pudding Pie


Now that you’ve checked out this menu, find  more holiday recipes and ideas from Vegetarian Times


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