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Vegan recipes from The Acorn

Dishes from one of the world’s best vegetable-forward restaurants

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Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

These recipes will have you singing the praises of Brussels sprouts, heirloom pumpkin, and other seasonal produce.

Along with sitting down for a chat with alive, The Acorn’s head chef, Brian Luptak, whipped up a couple of delicious dishes—and we snagged the vegetable-forward recipes for you. They show exactly why the restaurant has been named one of the top 11 vegetarian destinations in the world by CNN, and the second best plant-loving restaurant on the planet by The Daily Meal.


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Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

Roasted Brussels Sprouts with Shiitake Mushroom XO Sauce and Shaved Chestnut

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Spiced Almond and Pumpkin Seed-Crusted Pumpkin Salad  

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