18 Chestnuts Thanksgiving Recipes

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

Time:
30 minutes

Ingredients

  • 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

Directions

  1. Grab a medium size saucepot, melt the butter and add garlic.
  2. Cook for 30 seconds, until fragrant.
  3. Add 2 tbsp of gluten free flour and whisk until a roux is formed.
  4. Add the vegetable stock and whisk until thickened.
  5. Add the Asparagus Shitake soup and whisk.
  6. Season with salt and pepper.
  7. Set aside sauce.
  8. Heat a saute pan over medium high heat.
  9. 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.
  10. Season with salt and pepper.
  11. Spray a casserole dish with pan spray and add the vegetables and tofu.
  12. Pour the sauce on top and mix well.
  13. Bake the casserole at 350°F in the oven for 20 minutes.
  14. In the meantime, heat a small saucepot with 1 cup of canola oil.
  15. Heat over medium high heat until a candy thermometer reaches 350°F.
  16. Dredge the sliced shallots in the remaining 1 tbsp of gluten free flour.
  17. 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! )
  18. Remove and season with salt and pepper.
  19. Once the casserole comes out of the oven, top with fried shallots and serve!

Chestnut Pound Cake

Time:
1 hour 30 minutes

Ingredients

  • 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

Directions

  1. Preheat oven to 350°F.
  2. Spray a loaf pan with nonstick spray and line it with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, cardamom, and salt.
  4. With an electric stand mixer, beat butter and sugar until light and fluffy.
  5. Add eggs one at a time, until fully incorporated about 2 minutes.
  6. 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.
  7. Mix just until moistened.
  8. Pour mixture into the loaf pan and top with maple sugar.
  9. Bake for 1 hour -1 hour 15 minutes, or until a toothpick pulls clean from the center.
  10. Let cool for 30 minutes, slice, and enjoy!
Article Written By: 18 Chestnuts Team
Based in Asheville, NC, 18 Chestnuts is a “local first” brand. We work with local farmers for many of our vegan soup ingredients, keeping community and sustainability at the forefront. We also dedicate time to teaching children about the benefits of eating healthy food, and donate a portion of our profits to local charities.

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