Okay, so I’m thinking about holiday food already. You got me! In my defense, time is actually running short. I looked at a calendar the other day and Thanksgiving is way early this year. Just three weeks and some change. We better get moving! So I’m starting with a lasagna. Lots of other vegans and vegetarians I’ve known have told me they enjoy lasagna on Thanksgiving. In a way I think that’s a great idea. It’s a big, hearty main course that everyone can enjoy. It’s special enough for a holiday. Oh and it’s just about always delicious. But on the other hand, it kind of seems wrong to me. As someone who grew up eating Italian food, I’m just not down with Italian flavors on Thanksgiving. Savory, earthy flavors are what I’m looking for. With that in mind, I decided to create a vegan lasagna that’s totally fit for Thanksgiving. I’ve used mushrooms in a vegan lasagna before, but never like this. This vegan mushroom lasagna is super savory. The mushrooms get sautéed and then simmered in white wine with some fresh thyme, then layered between sheets of pasta, homemade vegan ricotta, and gooey bechamel sauce. All the decadence, all the savory flavors I love in a holiday main dish, in vegan lasagna form. My creamy vegan mushroom lasagna came out super rich. You could seriously serve this to your omnivore family and I doubt they’d know it’s vegan. They probably won’t even think to ask where the turkey is. I’ve got a bunch more holiday recipes lined up over the next couple of months, and I know I’ve got plenty of mushroom haters reading. Don’t worry if you’re one of them: I promise to send some mushroom-free vegan holiday deliciousness your way very soon. Keep an eye out!
