Pictured here is an entire gourmet vegan Thanksgiving meal created by Chef Tal Ronnen.
Centered is a vegetarian "chicken" cutlet crusted with sage and pumpkin seeds to give it a fall flavor (recipe here). It's paired with a gourmet cranberry cabernet sauce made with red wine (recipe here). Also on the plate is a helping of Thanksgiving green beans with cranberries and a scoop of vegan mashed potatoes with cashew cream. Yum!
To complete the meal, Chef Tal recommends this orange and beet salad recipe with a maple and sherry vinaigrette, and a gourmet maple rum cheesecake for a heavenly dessert.
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