A vegan Thanksgiving feast is easier than you think

While everyone seems to be talking turkey at Thanksgiving, a vegan Thanksgiving feast is starting to take over the table. From ensuring that the holiday meal is inclusive of all guests to just adding an extra helping of healthy eating to the menu, vegan dishes do not take away from the traditional food fare. In some ways, it makes the dinner even more flavorful.

More and more chefs are offering vegan recipes. From food television to well-known brands, there is a bounty of deliciousness waiting to be explored. Sometimes incorporating those seasonal food choices into a menu makes for a more flavorful meal.

Whole Foods has teamed up with Chloe Coscarelli to create a vegan meal for two. This Whole Foods exclusive features a main and several sides from the Cremini Mushroom Roast to the Miso Creamed Greens to the Jalapeno Cornbread Dressing, it is an abundance of food.

While this vegan Thanksgiving feast is a great option, Whole Foods also recommends a variety of cooking techniques and hacks that can incorporate other vegan ideas into the holiday meal. Making the holiday meal feel inclusive is easier than it seems.

One recipe that everyone at the table will rave about is the Soul Stuffed Butternut Squash from Vegan chef Gabrielle Reyes, host of YouTube’s “The Colorful Home Cooking Show,” This recipe uses plant-based sausage with kale, apples and sweet potatoes. With traditional Thanksgiving spices and herbs like sage and thyme, it feels like the holidays in the bite. Although it is a side dish, it could be an entrée, too.

Although some people whip up those mashed potatoes with copious amounts of butter and cream, another recipe take the classic side dish in a new direction. This recipe from George Duran is vegan. Instead of having multiple options, this one choice will have everyone asking for seconds, or thirds.

Mighty Sesame Mashed Sweet Potatoes with Tahini by George Duran

Ingredients:

• 3 medium sweet potatoes
• 2 cubes of Dorot Gardens Garlic
• 1 tsp olive oil
• 1/2 tsp cinnamon, plus more for garnish
• 1/4 cup Mighty Sesame Tahini, plus more for serving
• Salt and pepper

Directions:

• Preheat oven to 400°F.
• Wash and clean sweet potatoes and poke them with a fork throughout. Roast for 50-60 minutes until soft and tender, flipping halfway through.
• Allow sweet potatoes to cool for 15-20 minutes before peeling and placing in a medium bowl.
• Microwave garlic cubes with olive oil for 1 minute.
• Combine cooked garlic, sweet potatoes, cinnamon, and Mighty Sesame Tahini. Mix and season with salt and pepper to taste.
• Drizzle with more tahini and sprinkle with cinnamon before serving.

Lastly, Dole has always touted the idea balanced, healthy eating. As part of the brand’s Healthier by Dole, its Vegan Green Bean Casserole brings that classic flavor but “your guests don’t have to feel guilty for enjoying themselves this holiday season,” as told by Melanie Marcus, RD, MA, Dole’s nutrition and health communications manager. These healthy-but-indulgent holiday recipes will have everyone feeling merry and bright.

Here’s how to make Dole’s Vegan Green Bean Casserole

• Vegan nonstick cooking spray
• 3 tablespoons olive oil
• 1 DOLE® Carrot, chopped
• ½ DOLE® Yellow Onion, chopped
• 1 pound fresh green beans, trimmed and cut crosswise into 1-inch pieces
• ½ pound DOLE® Brussels Sprouts, trimmed and quartered
• 1 cup small DOLE® Cauliflower florets
• 1 package (8 ounces) DOLE® Cremini Mushrooms, thinly sliced
• 1 cup packed DOLE® Baby Arugula
• ½ DOLE® Lemon, juiced (about 2 tablespoons)
• ¼ cup all-purpose flour
• 1 cup vegetable stock
• 1 cup oat milk
• ¾ cup dairy free heavy whipping cream alternative
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 container (6 ounces) crispy fried onions

Directions

1. Preheat oven to 400°F; spray a 13 x 9-inch baking dish with nonstick cooking spray.

2. Heat oil in a large nonstick skillet over medium heat. Add carrot and onion; cook 3 minutes or until tender-crisp, stirring occasionally. Add beans, Brussels sprouts and cauliflower; cook 3 minutes or until tender-crisp, stirring occasionally. Add mushrooms; cook 3 minutes or until tender-crisp, stirring occasionally. Add arugula; cook 2 minutes or until arugula is wilted, stirring occasionally. Add lemon juice; cook 1 minute or until most liquid is absorbed, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in stock; cook 2 minutes or until thickened, stirring frequently. Stir in milk, cream, salt and pepper; cook 3 minutes or until thickened, stirring frequently.

3. Spread vegetable mixture in prepared dish; sprinkle with crispy fried onions. Bake casserole 20 minutes or until heated through and top is golden brown. Makes about 10 cups.

What cooking techniques or healthy eating tips do you have to make a vegan Thanksgiving feast easy?