18 Chestnuts Thanksgiving Recipes
Article at a Glance
- Plant-based recipes are a great addition to a traditional Thanksgiving dinner.
- If you are looking for a side dish to bring to your next holiday get-together, consider making a vegetarian or vegan option.
- This Green Bean and Squash Casserole recipe can be converted to vegan easily.
TABLE OF CONTENTS
Thanksgiving without a turkey may seem unconventional. This holiday season if you are bringing food or hosting yourself then we have some delicious plant-based recipes using 18 Chestnuts for you to try this holiday season! Here are some of our favorite recipes.
Green Bean And Squash Casserole
- 2 tbsp of butter, which can be vegan
- 3 tbsp of gluten free flour, separated
- 1 clove garlic, minced
- 1 ½ cup vegetable stock
- 1 cup Asparagus Shitake soup
- 1 yellow squash, cubed
- 2 cups of chopped green beans
- 1 pound of extra-firm tofu, cubed
- 1 shallot, sliced
- Grab a medium size saucepot, melt the butter and add garlic.
- Cook for 30 seconds, until fragrant.
- Add 2 tbsp of gluten free flour and whisk until a roux is formed.
- Add the vegetable stock and whisk until thickened.
- Add the Asparagus Shitake soup and whisk.
- Season with salt and pepper.
- Set aside sauce.
- Heat a saute pan over medium high heat.
- Add 2 tbsp of olive oil and saute the squash and green beans for 3-5 minutes, or until slightly soft but still has a crunch.
- Season with salt and pepper.
- Spray a casserole dish with pan spray and add the vegetables and tofu.
- Pour the sauce on top and mix well.
- Bake the casserole at 350°F in the oven for 20 minutes.
- In the meantime, heat a small saucepot with 1 cup of canola oil.
- Heat over medium high heat until a candy thermometer reaches 350°F.
- Dredge the sliced shallots in the remaining 1 tbsp of gluten free flour.
- Shake off the excess flour and add the shallots to the hot oil and fry for 1-2 minutes. (Be careful not to burn, as they will get bitter! )
- Remove and season with salt and pepper.
- Once the casserole comes out of the oven, top with fried shallots and serve!
Chestnut Pound Cake
- 2 sticks butter, room temperature
- 1 ½ cups sugar
- 2 eggs
- 3 cups cake flour, or gluten free flour
- 1 tbsp baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- ¼ teaspoon cardamom
- 1 cup Chestnut Maple soup
- 3 tbsp maple sugar, for topping
- Preheat oven to 350°F.
- Spray a loaf pan with nonstick spray and line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cardamom, and salt.
- With an electric stand mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time, until fully incorporated about 2 minutes.
- With the mixer on low speed, add the flour mixture in three additions alternately with Chestnut Maple soup in two, beginning and ending with flour.
- Mix just until moistened.
- Pour mixture into the loaf pan and top with maple sugar.
- Bake for 1 hour -1 hour 15 minutes, or until a toothpick pulls clean from the center.
- Let cool for 30 minutes, slice, and enjoy!