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 Food, edited 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 Smothered Seitan Medallions in Mixed Mushroom Gravy
Bryant Terry’s Cumin-Cayenne Mashed Potatoes with Caramelized Onions
Now that you’ve checked out this menu, find more holiday recipes and ideas from Vegetarian Times
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