This Thanksgiving, make your menu one that is full of vegan dishes that everyone will love and come back for seconds. No one will even know that these are vegan recipes, because they are so rich in flavor – with all the traditional seasonings and richness, of regular recipes – except these are dairy-free, egg-free, and made without any animal products – who says you need turkey to be thankful and satisfied? Not us. These 50 recipes (plus a host of cocktails to add to the mix) include vegan sides, vegan mains, dairy-free desserts, and plenty more.

You don’t have to be vegan or even plant-based to enjoy meatless, dairy-free Thanksgiving options. These incredible plant-based Thanksgiving recipes will elevate your holiday menu and please whatever sized crowd you have while nourishing everyone with better-for-you ingredients that taste absolutely amazing.

Your Recipe Guide to a Vegan Thanksgiving

Vegan Thanksgiving Appetizers

• Cashew-Crusted Herb & Garlic Cheeseball
• Bruschetta Toast
• Autumn Pear Salad with Maple Mustard Vinaigrette
• Butternut Squash and Sweet Potato Soup
• Vegan Butternut Squash Mac & Cheese
• Pumpkin and Crispy Kale Pasta with Vegan Parmesan
• Vegan Butternut Squash & Chickpea Wraps
• Easy Vegan Pumpkin Curry
• Easy Butternut Squash Orzo Salad with Dairy-Free Feta

Vegan Thanksgiving Side Dishes

The key to a successful Thanksgiving menu lies in the sides – the devil is absolutely in the (dairy-free) details. After all, without a rich gravy, hearty stuffing, and a classic green bean casserole, your main dishes aren’t as memorable. We don’t want to take your Great Aunt’s sweet potato casserole away from you – we just want to show you how easy it is to swap animal-based ingredients for plants and create new, healthier traditions.

• Green Bean Casserole
• Easy Vegan Stuffing
• Mac ‘n Cheese
• Garlic Mashed Potatoes & Mushroom Gravy
• Cornbread
• Vegan Sweet Potato Casserole 
• Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries
• Vegan Cheddar Biscuits
• Roasted and Seasoned Potatoes
• Caramelized Brussels Sprouts With Almonds and Chiles
• Vegan Mashed Butternut Squash

Famous Chefs’ Vegan Thanksgiving Recipes

Want to really impress your guests? We asked famous plant-based chefs to share their favorite autumnal culinary traditions exclusively with The Beet. If you’re adept in the kitchen, try making these innovative plant-based options for your guests to elevate your feast to a new level of sophistication.

• Matthew Kenney’s Pumpkins Roasted in Almond Oil With Makrut Lime Leaf
• Bettina Campolucci Bordi’s Swedish Non-meatballs, Carrot Mash, Gravy, and Nan’s Quick Pickle
• Ellen Charlotte Marie’s Festively Stuffed Pumpkin
• Tal Ronnen’s Roasted Parsnips
• Eddie Garza’s Mexican Chocolate Dessert Tamales
• Guy Vaknin’s Butternut Squash Soup

Vegan Thanksgiving Main Dishes

Thanksgiving wouldn’t be the same without all of your favorite family food traditions, whether you want vegan Thanksgiving for the sake of being healthier or the planet, nothing needs to be sacrificed when it comes to taste and satisfaction.

For a list of the best plant-based turkey alternatives you can buy, The Beet has taste-tested the top five, and here are the best ones that we recommend. Or you can make your own vegan Thanksgiving main dish from these plant-based recipes. Here are four vegan holiday main dishes to make that are packed with protein and bursting with taste.

• Vegan Wellington
• Vegan Hummus Lentil Loaf
• Stuffed Quinoa and Lentil Acorn Squash
• Vegan Meatloaf
• Vegan Pumpkin Ravioli With Sage Butter
• Vegan Stuffed Acorn Squash
• Whole Roasted Cauliflower with Vegan Whipped Feta
• Creamy Vegan Lentil Stuffed Butternut Squash

Vegan Thanksgiving Desserts

There’s no better way to close a feast than with decadent desserts, and without any dairy, these treats are both delicious and better for you. Stick to a classic like pie, or try something new by making a baked apple, topped with plant-based ice cream, of course. You can modify an existing recipe by checking out our guide to egg replacers.

• Vegan Pumpkin Pie
• Vegan Chocolate Pecan Pie
• Baked Apples
• Chef Chloe Coscarelli’s Vegan Caramel Apple Pie Bars
• Vegan Apple Pie Parfait 
• Vegan Microwave (or Bake) Apple Crisp in a Mug, Ready in 3 Minutes
• Vegan Pumpkin Spice Bread With a Warm Streusel Topping
• Dairy-Free Pumpkin Spice Ice Cream
• Easy 5-Ingredient Vegan Apple Pie
• Vegan Pumpkin Whoopie Pies with Cream Cheese Filling
• Vegan Apple Crisp Topped with Dairy-Free Ice Cream
• Easy Vegan Slow Cooker Stuffed Apples

Vegan Thanksgiving Cocktails

You probably assume that all alcohol is vegan, but that is not the case – since many alcohol brands use animal products in the filtration and fining processes. Check out our guide to choosing healthy, vegan wine, or make these festive, delicious holiday cocktails.

• Grapefruit and Rosemary Sparkler
• Apple Cider Mimosa
• 5 Holiday Cocktails Everyone at Your Party Will Love

Need more winter recipe inspiration? Check out The Beet’s Vegan Holiday Recipes to find more festive, plant-based dishes that will impress everyone at your Thanksgiving table.

The post Your Vegan Thanksgiving Guide: 50+ Plant-Based Holiday Recipes appeared first on The Beet.

Glassman believes that special occasions are wonderful times to celebrate life, and you can do it and also stay true to your overall health and well-being goals –– and still indulge –– appropriately. Her philosophy is to eat foods that nourish you without depriving yourself of the enjoyment that the holidays have to offer.

We caught up with Glassman as the Thanksgiving holiday quickly approaches and our grocery shopping lists are ready, our recipes all planned out, and our anticipation of gathering with loved-ones builds. This Thanksgiving, we want to celebrate our gratitude and feast on our favorite foods that connect us without totally losing our way along the path to a happy, healthy lifestyle

How to Have a Healthy Thanksgiving

Glassman offers these tips, including her special Thanksgiving mantra, which is essentially a 10th tip. Follow her advice and have a very happy, healthy holiday with friends and family and you will feel great through the holidays!

1. Cruise through the holiday  

What I mean is don’t try to accelerate your health or weight loss goals right now, but just hold steady. It helps take off the added pressure. There are a few things I’ve told people over the years: Instead of thinking about trying to make more progress at this moment with your health goals, think about cruising from now until the New Year.

Think about staying in the zone with whatever you have accomplished up until now. It takes off this pressure and what normally happens is you’ll maintain and stay where you are and then you can move forward again in January or you can actually continue making progress. If you try to go hardcore you’ll end up indulging at the holiday party, feel bad, and continue to do it. Take off the added pressure.

2. Have a snack before you go to a holiday party

Don’t show up to the party starving – you’ll want to eat everything. Cut your hunger before you show up to the party. Have a coconut yogurt, or a handful of nuts, and you’ll feel in control of your hunger. Don’t go in starving.

3. Avoid unhealthy foods you would avoid the rest of the year

There’s no difference between the holiday season and the foods we should avoid all year long. Avoid fried foods, highly packaged foods, and foods with lots of added sugar, since we don’t want those foods in our diets in general. The holidays are a time to enjoy a special treat but not go totally off track. If you stick to being mostly healthy you can indulge in that pie.

4. Enjoy your indulgence

When you do choose to indulge, make it a conscious indulgence. Indulge in something that you’re truly craving – and know that you’re eating it from an empowered place. Enjoy every bite. Indulge in a conscious way, and you’re not going to overconsume. Have that piece of the pie. And do it mindfully. Eat slower. Talk to your loved ones, as opposed to looking at your screen. Go ahead and slow down and spend more time eating.

5. Drink lots of water

Stay hydrated throughout the holidays. So often we mistake hunger. Stay hydrated and your energy will be up you’re not going to want to eat as much. Add a cup of tea in the evening. I always like people to have some kind of bubbly water in between each drink. I like the probiotic seltzer, HUZZAH, since it has probiotics, to support gut health.

6. Eat more foods that are high in fiber

Having more fiber in your diet is going to help control your blood sugar. Also, having a cup of soup at the beginning of your meal will help slow down your eating. Adding a side salad with your meal will help you feel fuller because of its fiber and water volume.

7. Say yes to more veggies

Having more vegetables will never be a wrong decision. Have two vegetables at your meal. If they are serving Brussels sprouts, string beans, and a salad, have all three. Whatever you choose for your main course is fine –– but don’t forget to take all the vegetables offered. When people eat a more decadent meal, they often forget the vegetables, almost as if they forgot that the vegetables were even there! But, don’t skimp on the vegetables, ever!

8. Just because it’s a holiday, don’t lose track of your healthy habits

Stick with as many healthy habits as you do during the year during the holidays. As in, get your daily exercise. Drink your water throughout the day. Eat a healthy breakfast, and get as much sleep as you can. These will be incredibly important for your health, including managing your stress.

9. Bring a healthy dish to the party

Depending upon the situation, bring a healthy dish to the party. I recently brought a healthier seven-layer dip to my Halloween party, with vegetables for dipping. Of course, that’s just an example. Bring a crudité platter with dips so you know you can eat lots of veggies. if your host is open to it, always bring vegetables!

For more great advice on how to be healthier during the holidays, read Dr. Michael Greger’s advice on How to Stay Healthy and Plant-Based Over the Thanksgiving Holiday.

The post 9 Tips to Have a Healthy Thanksgiving Holiday, from a Nutritionist appeared first on The Beet.

We tested five vegan turkey alternative roasts:

• Field Roast Sage & Garlic Celebration Roast
• Field Roast Hazelnut & Cranberry Roast
• Trader Joe’s Breaded Turkey-less Stuffed Roast
• Tofurky Plant-Based Roast & Wild Rice Stuffing
• Gardein Plant-Based Turk’y Roast

Each has its own unique flavor and texture, but if cooked with care and attention, you’re sure to have a crowd-pleaser with any of these five. One caveat: Do buy yours today, since the supply chain is unreliable to many stores, and these can keep frozen for weeks if not longer.

No matter which turkey alternative you go with, raise your glass to the fact that you are making a choice that’s better for you and the planet.

The Best Vegan Turkey Alternatives for Thanksgiving

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Field Roast Sage & Garlic Celebration Roast

Field Roast Sage & Garlic Celebration Roast just might just be the brand’s most tasty Turkey alternative yet. The sage and garlic flavors permeate throughout the entire roast for a nice balance of flavors in every bite. For an impressive focal point for your Thanksgiving meal, or even as a side dish on a table full of options, this roast hits all the right tasting notes.

Nutrition Facts

• Calories: 200
• Total Fat: 7g
• Saturated Fat:1.5g
• Sodium: 510mg
• Carbs: 12g
• Fiber: 5g
• Protein: 22g

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Field Roast Hazelnut & Cranberry Roast

Field Roast Hazelnut & Cranberry Roast has that classic hint of cranberry holiday flavor thanks to the cranberries. It’s crafted with rich hazelnuts, candied ginger, and rosemary, which all meld together for flavor in each bite. It’s seasoned to perfection and wrapped in a delectable flakey puff pastry.

Nutrition Facts

• Calories: 340
• Total Fat: 16g
• Saturated Fat: 3.5g
• Sodium: 600mg
• Carbs: 26g
• Fiber:4g
• Protein: 22g

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Trader Joe’s Breaded Turkey-less Stuffed Roast

The core of the roast is a wild-rice stuffing that includes bits of cranberries, making it a traditional choice. The “meat” is a soy-based protein mixed with organic ancient-grain flour, so it you get an even ratio of protein to stuffing in every bite.

The outside is coated with a crisp breading seasoned with herbs. This roast cooks fast since no prep or thawing is needed. If you’re grabbing a last-minute vegan turkey, this is a great option. On day two, when we brought leftovers to The Beet offices, the editors who had not tasted it initially actually liked it the best, so keep the leftovers since it ages well.

Nutrition Facts

• Calories: 300
• Total Fat: 12g
• Saturated Fat: 2g
• Sodium: 600mg
• Carbs: 22g
• Fiber: 3g
• Protein: 26g

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Tofurky Plant-Based Roast & Wild Rice Stuffing

Tofurky is the original vegan turkey brand, and no matter how many newcomers show up, it’s still one of the best on the market. We love the classic Tofurky plant-based roast taste and the stuffing may just be our favorite of all. Tofurky has a generous amount of “meat,” and you’ll find the classic stuffing on the interior. If you like a higher meat-to-stuffing ratio, this would be a good choice.

Nutrition Facts

• Calories: 300
• Total Fat: 10g
• Saturated Fat: 1.5g
• Sodium: 670mg
• Carbs:19g
• Fiber: 2g
• Protein: 33g

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Gardein Plant-Based Turk’y Roast

Gardien’s breaded crispy outer coat might be the thing that makes this roast the winner. But overall we loved the “meat” of the roast as well as the stuffing, which balanced well and was distinctly different from the “white meat” taste of the faux turkey.

With cranberry wild-rice stuffing that’s a perfect mix of sweet and savory, this is a focal point of the meal that you’ll be happy to put on the table and even the non-vegans at the table will want to sample this dish. You can cook it straight from being frozen (no need to defrost overnight, unlike some of the other roasts). It has a nice tender texture and a good ratio of rice-stuffing to “meat.” We couldn’t help ourselves and found ourselves going back for seconds – and thirds. In fact, we would eat it year-round, not just at traditional turkey dinner time of year.

Nutrition Facts

• Calories: 260
• Total Fat: 10g
• Saturated Fat: 1g
• Sodium: 770mg
• Carbs: 24g
• Fiber: 1g
• Protein: 19g

At a glance

Where to Buy a Vegan Turkey

When you’re looking to purchase your vegan roast, specialty stores like Whole Foods Market and Trader Joe’s are your best bet. Many grocery stores also carry Gardein and Tofurkey products, so you may be surprised that your local supermarket has these meatless roasts in stock. We recommend securing your roast (and the rest of your ingredients to make your feast) as soon as possible since many stores sell out of these vegan mains quickly.

Vegan Thanksgiving Recipes

If you’re searching for more holiday inspiration, we put together a vegan Thanksgiving guide with over 50 delicious, crowd-pleasing, allergen-friendly recipes.

The post The Best Vegan Thanksgiving Roasts: Your Ultimate Taste Test appeared first on The Beet.

While you may have heard of L-tryptophan, you may not know why it makes someone nod off so effectively, or why it may not be fully to blame for your food-coma reaction to eating turkey and all the trimmings on Thanksgiving. L-tryptophan (also called, simply, tryptophan) is an essential amino acid, meaning your body can’t make it from building blocks and needs you to get it from food sources. Tryptophan is one of 20 naturally occurring amino acids —which are the building blocks of proteins – so you need it, just not too much of it.

Since too much of a good thing is never a great idea, if the purpose of eating is to feel energized, not knocked out, you may want to know which foods have L-tryptophan and how much you need to get in a day for optimal health. Here’s everything you need to stay awake this Thanksgiving, and enjoy the post-feast activities.

What is L-tryptophan and why does it make you sleepy?

L-tryptophan is an essential amino acid that your body needs in order to make melatonin and serotonin, both of which relax the brain and help you calm down and get sleep. When L-tryptophan hits the brain it gets converted into these neurochemicals, which is one reason that tryptophan in large doses helps to promote sleep. Melatonin helps regulate the sleep-wake cycle, and serotonin helps regulate mood,  sleep, appetite, and pain.

According to one study, a dose of just 1gram of tryptophan taken 45 minutes before bed is enough to help you go to sleep. The reason people like tryptophan for sleep is that it “will decrease the time taken to fall asleep in those with mild insomnia and in those with a long sleep latency,” according to the research, which means you can wake up fresh the next day.

One six-ounce serving of turkey breast has 488 milligrams of tryptophan which is more than your Recommended Daily Amount (RDA) for tryptophan, but still much less than the dosage that people take to go to sleep.

So, before making the assumption that tryptophan in turkey is why you’re in a post-Thanksgiving food coma, you need to know exactly how tryptophan works in the body and consider the fact that small amounts of tryptophan are also good for you, and necessary. It helps your body perform vital functions including regulating metabolism, and when eaten with other nutrients like iron, the body uses it to create vitamin B3 for a healthy metabolism.

Your body needs tryptophan for healthy metabolism

Tryptophan can also help your body make the vitamin niacin, also known as B3, which helps your body regulate energy and metabolism and your cells need B3 for healthy functioning, according to research. But in order for your liver to turn tryptophan into this important vitamin, it needs to also have iron, riboflavin, and vitamin B6.

So to help your body turn tryptophan into B3, the best bet is eating turkey in conjunction with apples, bananas, and pomegranates, which are rich sources of iron, as well as legumes, nuts, and seeds, beetroot, as well as citrus fruits, since vitamin C helps you absorb iron.

For riboflavin add in mushrooms and for vitamin B6 add soybeans, oats, peanuts, and wheat germ as well as bananas. When you combine your foods, in other words, the body has more vitamins and minerals to assemble the vital nutrients it needs to stay energized.

Foods that contain tryptophan

Before you think that sticking to a plant-based menu will help you not OD on L-tryptophan, know that this essential amino acid is found in both plant and animal-based proteins. A little goes a long way, however, and you don’t need to seek it out, since most people consume two to three times the RDA of tryptophan which is 250 to 425 milligrams a day.

As Americans, we are already getting 900-1000 milligrams per day, which is more than the body needs to fulfill the necessary daily tasks of building muscle and regulating metabolism and growth. A six-ounce serving of turkey breast has 488 milligrams of tryptophan – or the equivalent of more than your daily requirement.

Foods with tryptophan.* The RDA is 250 to 410 mg/day

• six ounces of ground turkey contains 612 mg of tryptophan
• 1 six-ounce skirt steak (beef) contains 636 mg of tryptophan
• 1 cup of firm tofu has 592 mg of tryptophan
• 1 cup of roast chicken has 507 mg of tryptophan
• 1 filet of fish as 570 mg of tryptophan
• 1 cup of cooked soybeans (edamame) has 416 mg of tryptophan
• 1 cup of milk has 100 mg of tryptophan
• 1 ounce of cheese has 91 mg of tryptophan
• 1 ounce of chia seeds has 124 mg of tryptophan
• 1 ounce of flax seeds has 84 mg of tryptophan
• 1 ounce of cashews has 75 mg of tryptophan
• 1ounce of pistachios has 74 mg  of tryptophan
• 1 ounce of peanuts has 65 mg of tryptophan

*All values according to MyFoodData.com

Is it the turkey or are carbs making you sleepy?

Scientists have studied turkey and tryptophan and are convinced that the amount in the turkey, and how it plays out in the body, is not the main culprit when it comes to your post-prandial urge to nap. Another factor is the overload of carbohydrates that usually comes with the Thanksgiving menu since studies show that carbs make you sleepy.

You’ve heard of the “sugar rush” but the opposite is true: Sugar puts you down. In one study, the researchers found that  “carbohydrate consumption lowers alertness within 60  minutes after consumption.” Additionally, within just 30 minutes of consumption, carbs increased fatigue.  The authors stress that eating sugar to boost mood is a myth. So rather than blame the turkey, look warily at the mashed potatoes.

Johns Hopkins points out that for L-tryptophan to make you sleepy it has to be present without other amino acids, which is not the case when you eat turkey. Amino acids are the building blocks for the proteins that build up your muscles and other cells in the body.

Over-eating contributes to your sleepiness

According to the Johns Hopkins researchers, another reason we get tired after a big Thanksgiving dinner is that we eat more than the body needs, sending blood flow to the stomach and digestive tract to work harder than usual, which deprives our brains of oxygen, making you feel as sleepy as sitting at the rear of a full airplane where little airflow is circulating. For ideas of how to not want to go lie down after your big meal, try these suggestions from the experts at Hopkins.

5 Ways to avoid that post Thanksgiving tired feeling

1. Eat small portions and avoid having too much sugar, candy or processed foods, since your body can best digest food if it gets a little at a time, not seconds of the stuffing and mashed potatoes to metabolize all at once.

2. Add more vegetables to your plate than anything else. Eating fiber-filled vegetables and skipping the starches or sugars (like the marshmallow topping on the sweet potato casserole) will help your digestive system slow down the number of calories absorbed, which helps keep blood sugar from spiking and falling. By regulating blood sugar you keep insulin in check and store less fat.

3. Slow down. It’s a social day and easy to wolf up your entire plate of food without even thinking about it, but by slowing down, and letting your fork sit on the plate for a minute before eating more bites, your body has a chance to catch up with your intake and send cues that you are full, and don’t need more food. It can take 20 minutes for your gut to signal to the brain: “Basta!” As in, No more, please. Are the eyes still hungry? Wrap up the seconds and extras to take home.

4. Drink plenty of water. Your food is calorie-dense, and drinking water can help slow down digestion and absorption to allow your stomach and gut to catch up with the incoming fuel. Drinking water also helps your brain distinguish between thirst and hunger.

5. Instead of turkey bring a main or side dish that’s vegetable-based.  Instead of turkey, try making a delicious mushroom-and-bean-based Vegan Wellington, or if you’re not able to take the time to cook this year, bring home a vegan turkey alternative that will allow you to participate in the festivities and skip the comatose post-meal feeling. Here are the best store-bought vegan turkey roasts to choose from.

Bottom Line: Turkey Isn’t the Only Thing Making You Sleepy on Thanksgiving

L-tryptophan, an essential amino acid in turkey, converts into serotonin in the brain, but it’s not the only food that is making you want to take a nap after your big Thanksgiving feast. All those carbs may be partly to blame. You need some tryptophan in your diet, but not too much. Here’s what to eat instead.

For more ideas of foods to cook and eat instead of turkey on Thanksgiving check out The Beet’s Vegan Holiday Recipes to find more festive, plant-based dishes that will impress everyone at your Thanksgiving table.

The post Does Turkey Make You Sleepy? Or Is It a Myth? Here’s What to Eat Instead appeared first on The Beet.

With plenty of delicious vegan recipes to choose from, a few important pro tips, and advice from a veteran vegan chef who has hosted a half dozen vegan Thanksgivings, you can host this year’s feast for non-meat eaters like a complete pro.

Here are the tips you need to keep everyone – vegetarians, vegans, plant-based eaters, and traditional omnivores – happy when Turkey Day rolls around. That includes you. With these tried and true recipes, a little advanced preparation, and an understanding that vegan food is delicious, you’re going to look like the old pro. Vegans on the way over? You got this. Here’s how.

What is a vegan Thanksgiving dinner?

For anyone who is hosting it helps to define terms:

A vegetarian Thanksgiving menu

A vegetarian dish is essentially one without meat, including the bird. Vegetarians still eat dairy, however, so they don’t have a problem with butter or eggs or milk or cream. But check in advance since everyone has their own “exceptions.”

A vegan Thanksgiving recipe

A vegan dish is one that has no meat, dairy, or honey since vegans stay far away from all animal products, and that includes byproducts or anything that exploits animals. That means a vegan dish can’t touch any animal product in the cooking, and no animal products can be involved in making the meal. Honey is something that we humans steal from the bees, so honey is out. For safety’s sake, leave honey out of all dishes and use maple syrup instead.

A plant-based holiday dinner

When someone tells you they are plant-based it usually means that they still want to stay away from dairy, like butter and milk or cream and eggs, as well as all meat and poultry, since animal fat has been shown in studies to harm human health, and eating meat is bad for the environment since the greenhouse gas emissions from animal farming are harmful to the planet.

For the sake of simplicity, the best move is to go vegan

That means making sure that any dishes that might have traditionally used butter or milk or dairy get made over. It’s actually simpler than it sounds. Instead of butter use plant-based or vegan butter, or olive oil. Instead of dairy milk use non-dairy milk (like oat, almond, or cashew for example).

Cheese is out, but that’s fine because there are amazing vegan cheese these days, made of cashew and other plant-based ingredients, so before you feel like this is an impossible task, take a look at the amazing cheese options that you have to choose from and order in advance.

Find alternatives. If you ordinarily bake with eggs, you can find an easy substitute that allows for successful baking. (Start with an overripe banana!) There are no fewer than nine egg substitutes to use that are successful egg alternatives in most recipes.

Keep the vegan dishes apart from the others. If someone is making a non-vegan dish for another person at the table, just make sure it doesn’t touch the vegan options, to be on the safe side. In general, if someone is meatless or vegetarian they are also good with vegan dishes but not the other way around. So we are erring on the side of caution and making everything vegan. It’s just easier that way. And it’s also delicious. We’ll get to that in a minute.

Plan your Thanksgiving menu ahead of time

The trick to being successful with hosting any meal, vegan or otherwise, is to plan ahead. Even before supply chain issues madded food shortages a thing to worry about, planning and shopping ahead of time make for a happy host on the day of the meal. For ideas and inspiration, check out these 25 amazing plant-based or vegan recipes that make it easy to host, whether you are asking for help or making it all yourself.

One of the things you’ll discover is that the vegan dishes are so delicious, everyone will want to try them and once they do, they will come back for seconds so have enough for the whole party, not just the vegans at your table. One reason plant-based options are so popular is that they are healthier for you and they won’t leave you feeling sluggish the hours and days after.

Make simple dishes or buy the main course

Not prepared to make the main dish? You have options. For the best turkey alternatives that you can buy, as opposed to making yourself, check out the best plant-based turkey alternatives that you can get at your local market. But shop soon since shortages are real.

Speaking of getting things done ahead of time, that’s also the main message of celebrated chef Derek Sarno, who has created many a plant-based meal to write home about (or post on Instagram).

Chef Derek Sarno, founder of the Wicked Kitchen line of vegan foods, and co-founder of Wicked Healthy is a veteran at hosting plant-based meals that people talk about for weeks after. A columnist for The Beet, as well as being the Executive Chef and Director of Plant-Based Innovation for Tesco PLC, Sarno spends his days creating new and exciting ways to bring delicious, accessible vegan foods to market. So we trust him when he gives advice.

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Sarno’s advice for hosting the best vegan Thanksgiving: Plan ahead

“If I had one sure-fire tip it would be mise en place, mise en place, mise en place!  [French for preparation] Simply put, prep ahead as much as you can the day before and get everything you can get done ahead of time out of the way.

Shop early and know what you need. If in doubt, make sure you have all the staples in hand. For staples to keep on your shelves, always have a full array of proper seasonings, Sarno says, as well as fresh garlic, onions, plenty of flour, lots of plant-based butter, and plant-based milk, Chef Sarno suggests. He prefers Oatly’s Barista Oat Milk but you can try different plant-based milks depending on your preference, and keep a favorite stocked or make your own.

When shopping, know what is out there and what you want to make yourself. The great thing about hosting vegan Thanksgiving now, as opposed to say, back 10 or 15 years ago when there were very few store-bought high-quality vegan choices, is that you can combine your own special recipes with store-bought items that make for an easier meal.

A few of Chef Derek’s favorite Thanksgiving recipes

“To get things started, I rely on a beautiful holiday veg board,” he says. Essentially you choose your most beautiful, colorful, and fresh vegetables and then cook them separately (you can grill some and roast others) and arrange them like a work of art, presented on a platter, and watch everyone dig in.

Two of Sarno’s favorite vegan main dishes:

Country Fried Crispy Tofu Turkey

Wicked Herby Crusted Roasted Butternut Squash Tenderloin.

Favorite vegan sides:

Wicked Easy Mashed Potatoes

King Oyster Mushroom Vegan Gravy.

Potato Wellington with Turkey Gravy

 Vegan entertaining can be inclusive to all

One trick that every host learns: When someone asks, “What can I bring?” the best answer is to say: bring your favorite dish so we can all see what that is and sample it. Plant-based eaters love to show off how they make their mushrooms into a meat-like Wellington or their lentils into a meatball. In any case, the fun is to influence the full spectrum of plant-based or vegan recipes and learn what vegans, vegetarians, and flexitarians are loving right now.

Another tip for success: Allow non-vegans to bring their favorite dish, and make sure to announce it so that vegans know this casserole or stuffing is actually one with sausage. You don’t want someone to feel excluded and that means meat-eaters may want to bring their favorite traditions as well. Just explain in advance to all the guests how you’ve divided the meat from the vegan dishes. As in, “This table is for vegan dishes, and this table is for non-vegan dishes!” Anyone who is vegan won’t want to get confused and will want to stick to their plant-based options. Believe it or not, the vegan dishes are going to be the most popular.

Get your family on board for a vegan feast

When planning your vegan Thanksgiving, let your loved ones know that they will be coming to a vegan feast. The idea is not to surprise them as they walk in the door – but to let them bring something that they will be happy with while embracing new traditions. Jessica Seinfeld has written an amazing cookbook, Vegan, at Times, which has 120+ vegan recipes that remake the classics and get creative with new traditions. One of our favorites is her Vegan Macaroni and Cheese, which is better than the traditional recipe.

You can show them the menu in advance so Mom knows her beloved string bean casserole will be served, just without the usual dairy ingredients. Another alternative is to just put the sweet potato casserole on the table and don’t mention that you used vegan marshmallows and dairy-free milk. What’s the big?

For how to get your family to embrace a vegan Thanksgiving, check out your ultimate guide to throwing a Thanksgiving the whole family will love.

For more great ideas of recipes to serve at Thanksgiving this year, see these 25 vegan holiday recipes everyone will love.

The post How to Host a Plant Based Thanksgiving: Your Guide to Vegan Entertaining appeared first on The Beet.

This plant-based recipe by Britt Berlin, aka @the_bananadiaries, calls for replacing your usual marshmallow for vegan marshmallows (since the regular kind often contains gelatin, an animal protein), and swaps dairy for plant-based milk and melted coconut oil.

Every bite of this casserole will burst with a combination of savory and sweet flavors, which everyone will love. The sweet potatoes add a rich, cinnamon, festive flavor paired with the marshmallows which deliver a sugar-filled bite.

This recipe only takes 10 minutes to prepare and 40 minutes to bake, during which time you can sit back and enjoy the smell of warm sweet potatoes and sugar from the oven. To really outdo yourself, start by doubling the recipe – because everyone will come back for seconds.

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 10
Cook Time: 40
Total Time: 50 minutes

Super Easy Vegan Sweet Potato Casserole (Paleo Option)

Yields 10

Ingredients

Sweet Potato Casserole Base:

• 950 grams cooked sweet potato, skin removed
• 100 ml dairy-free unsweetened milk
• 30 grams arrowroot powder or cornstarch
• 50 grams maple syrup
• 1 tbsp cinnamon
• 1 tsp vanilla

Paleo Vegan Sweet Potato Casserole Streusel:

• 2/3 cup cassava flour*
• 1/2 cup coconut oil, melted
• 1 tbsp cinnamon
• 2 tbsp maple syrup
• 2/3 cup pecans

Vegan Marshmallow and Pecan Topping:

• 1 bag vegan marshmallows
• 1/2 cup pecans

Instructions

1. Preheat the oven to 375F, and make sure you have a large baking dish; somewhere around 9×11″
2. In a large bowl, use a potato masher or hand mixer paddle to mash the sweet potatoes. You want the texture to be smooth.
3. Add in the arrowroot powder, maple syrup, coconut cream, cinnamon, and vanilla, and combine it all together until it’s a thick batter.
4. Spoon the sweet potato mixture into the baking dish and set it aside after you’ve chosen your topping.

For the Paleo Vegan Streusel:

1. With the sweet potato casserole off to the side, in a medium bowl, whisk together the cassava flour and cinnamon.
2. Add in the melted coconut oil and maple syrup, and combine until it’s a wet crumble.
3. Sprinkle the pecans over the sweet potato casserole, and then crumble the streusel topping evenly over the casserole.
4. Place the casserole into the oven to bake for 35-45 minutes, or until the streusel is starting to crisp.
5. Remove from the oven and serve.

For the Vegan Marshmallow and Pecan Topping:

1. Sprinkle the marshmallows and pecans evenly over the sweet potato casserole and place the casserole into the oven to bake.
2. Bake for 35-45 minutes, or until the marshmallows have started to brown. If they aren’t browning close to that time, turn on the broiler to medium and allow the marshmallow to broil for 1-2 minutes.
3. Remove from the oven and serve.

Notes:

• To make nut-free: swap out the pecans for pumpkin seeds, and make sure you’re using nut-free dairy-free milk.
• Cassava flour: you can swap in an equal amount of all-purpose or gluten-free 1:1 baking flour in place of cassava flour for the cinnamon streusel topping.
• The day before option: prepare the sweet potato casserole filling according to the directions, and top with desired topping (either marshmallows or streusel). Cover the sweet potato casserole and place it in the fridge overnight. 40 minutes before serving, place the sweet potato casserole into the oven to bake. Remove and serve warm.

Nutritionals 

Calories 304 | Total Fat 17.3g | Saturated Fat 10g | Sodium 69mg | Total Carbohydrate 36.3g | Dietary Fiber 5.3g | Total Sugars 12g | Protein 3.1g | Vitamin D 4mcg | Calcium 34mg | Iron 4mg | Potassium 500mg |

For more vegan Thanksgiving ideas, check out this guide to 25 plant-based holiday recipes.

The post Super Easy Vegan Sweet Potato Casserole appeared first on The Beet.

This particular recipe is the brainchild of Britt Berlin, founder of the @the_bananadiaries who is the master of making things look elaborate but are so easy to do. This cornbread only requires one bowl and just five minutes to prepare and 25 minutes to bake. To compliment your cornbread and for presentation purposes, whip up some homemade vegan buttermilk spread, or try one of the many plant-based butter products from your grocery store and serve them on a festive platter.

Recipe Developer: Britt Berlin, @the_bananadiaries

Prep Time: 5

Bake Time: 28

Easy Vegan Cornbread

Yields 9

Ingredients

• 125 grams all purpose flour or gluten free 1:1 baking flour or oat flour (see notes)
• 140 grams cornmeal
• 100 grams granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 75 grams salted vegan butter, melted and cooled to room temperature
• 65 grams unsweetened applesauce, room temperature
• 1 tbsp maple syrup, room temperature
• 240 ml vegan buttermilk

Instructions

1. Please read through all instructions before beginning. Prep: Preheat the oven to 350F.
2. Lightly grease the bottom and sides of an 8×8 baking pan with olive oil, and place a piece of parchment paper down. Make sure that the vegan buttermilk is prepared (mix together the dairy-free milk and apple cider vinegar. Set aside to curdle).
3. Whisk together the dry ingredients: In a medium bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, baking soda, and sea salt. Set aside.
4. Make the cornbread batter: In a large bowl, whisk together the vegan butter, applesauce, and maple syrup. Add in the dry ingredients, along with the vegan buttermilk, and gently whisk together until there are no more dry clumps.
5. Bake the vegan cornbread: Pour the cornbread batter into your prepared baking pan.
6. Place into the oven to bake for 25-28 minutes, or until a toothpick comes out clean.
7. Slice and serve: Remove the cornbread from the oven, and allow it to cool in its pan for 10 minutes. Then transfer to a cooling rack. Slice and serve!
8. Storage: Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutritionals 

Calories 250 | Total Fat 10.1g | Saturated Fat 6.4g | Sodium 186mg | Total Carbohydrate 37.9g | Dietary Fiber 2.2g | Total Sugars 14.2g | Protein 3.3g | Calcium 105mg | Iron 2mg | Potassium 224mg |

Notes 
Oat flour: Please add in an additional 1 tsp arrowroot starch or cornstarch to your oat flour to help it bind. Once baked, leave the cornbread for another 10 minutes in the baking pan to cool before transferring it. The oat flour cornbread is more crumby if you slice it immediately. Patience is key!

For more vegan Thanksgiving ideas, check out this guide to 25 plant-based holiday recipes.

The post Easy Vegan Cornbread Recipe appeared first on The Beet.

Britt Berlin, known as @the_bananandiaries, is the baker behind this masterpiece and considers it to be a “secretly” vegan pie, because she thinks it tastes better than the real thing, and you can fool anyone who’s used to eating desserts made with butter, eggs, and milk into thinking those ingredients are in this pie, too, though it’s plant-based and dairy-free!

Baking this recipe is a photo-worthy experience, but it’s so simple you may not want to share your kitchen secrets since it only calls for most of your pantry staples  – with the exception of coconut milk and a vegan pie crust.

Any children in the vicinity will love to help fill the pie with the gooey, nutty, and delicious pecan, chocolate filling, and everyone will gravitate towards the kitchen as they begin to smell the delicious aroma of the chocolate baking.

Be the chef you’ve always aspired to be with this easy, tasty, yet healthier-for-you vegan dessert that is sure to please everyone at the dinner table – plant-based or not –alike.

Recipe Developer: Britt Berlin, @the_bananadiaries
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Vegan Chocolate Pecan Pie

Yields 10

Ingredients

• 1 vegan pie crust (gluten free option if needed)
• 2 cups pecan halves
• 1 cup chocolate chips (anything from 75%-100% chocolate)
• 1/3 cup coconut sugar
• 3/4 cup coconut milk
• 1/4 cup maple syrup
• 3 tbsp ground flaxseed with 1/2 cup water (allow the mixture to sit for 5 minutes)
• 2 tbsp arrowroot powder
• 1 tsp vanilla extract
• 1/2 tsp sea salt

Instructions

1. First, prepare the pie crust according to the vegan flaky pie crust recipe. You will need to par-bake it.
2. Once the pie crust is par-baked, begin to make the filling.
3. Preheat the oven to 350F. While the oven is preheating, lay the pecan halves onto a baking sheet lined with tin foil.
4. Place the pecan halves into the oven to toast for 7 minutes, or until fragrant. Remove from the oven and let cool. Keep the oven on at 350F.
5. In a large bowl, stir the coconut milk, vanilla, coconut sugar, arrowroot powder, flaxseed mixture, and maple syrup together.
6. Add in the pecan halves and chocolate chips, and fold the pecans and chocolate into the mixture until the two are evenly coated.
7. Carefully spoon the mixture into the pie crust.
8. Bake the pie for 30 minutes with crust covered with tinfoil or a pie crust shield around the pie crust edges. Then remove the pie shield and bake for an additional 20-25 minutes, or until the filling has been set.
9. Remove from the oven and allow to cool for 2 hours before serving.

Nutritionals 

Calories 454 | Total Fat 33.5g | Saturated Fat 10.5g | Cholesterol 4mg | Sodium 204mg | Total Carbohydrates 36.3g | Dietary Fiber 4.6g | Total Sugars 21.3g | Protein 5.6g | Calcium 58mg | Iron 2mg | Potassium 255mg |

Notes

*made for a 9″ pie dish

The post Thanksgiving Dessert: Vegan Chocolate Pecan Pie appeared first on The Beet.

The gluten-free breadcrumbs are made with oats that are ground up and turned into a flour-like texture for a crispy finish. To complete your masterpiece, this dish is mixed and topped with seasonal herbs and spices such as sage, rosemary, thyme, and nutmeg – so it has a taste of holiday cheer with every bite.

Recipe Developer: Britt Berlin, @the_bananadiaries
Prep Time: 20
Cook Time: 15
Total Time: 35 minutes

Easy Baked Vegan Mac and Cheese (Gluten-free!)

Yields 10

Ingredients

• 16 ounces macaroni pasta, gluten free*
• 480 ml unsweetened dairy free milk (oat milk recommended), room temperature
• 8 ounces shredded vegan cheddar cheese*
• 8 ounces shredded vegan mozzarella cheese
• 5 tbsp oat flour
• 66 grams salted vegan butter
• Optional: 2 tbsp plain pea protein

Vegan Gluten-Free “Breadcrumbs:”

• 45 grams rolled oats, ground into flour
• 66 grams salted vegan butter, melted
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp nutmeg

Instructions

1. Please read through all instructions before beginning.
2. Prep: Preheat the oven to 400F. Grease a large casserole dish with olive or cooking oil and set aside. Measure out all ingredients before beginning.
3. Cook the pasta: Bring a large pot of water to a boil. Add in the macaroni pasta, and cook until al dente, about 7 minutes. Drain the pasta and set aside. Reserve 1/4 cup of pasta water. While the pasta is cooking, you’ll make the vegan cheese sauce.
4. Make the vegan cheese sauce: In a medium pot, heat the vegan butter until melted, then add in the oat flour. Whisk for 2-3 minutes, until the mixture thickens. Then add in the dairy free milk, along with the reserved pasta water, and whisk until combined. Allow the mixture to begin to boil then reduce the heat to medium. Add in the vegan cheeses, and whisk together on medium-low heat until the vegan cheese has completely melted into the milk mixture. This should be about 4-5 minutes.
5. Add the pasta to the cheese sauce: Stir the pasta into the cheese sauce until evenly coated. Then spoon the mac and cheese into the casserole dish and set aside as you make the breadcrumbs.
6. Make the vegan bread crumbs: combine the oat flour with the rosemary, thyme, and nutmeg. Whisk in the melted vegan butter, then sprinkle the oats over the mac and cheese.
7. Bake the vegan mac and cheese: Place the casserole dish into the oven to bake for 15-18 minutes, or until the breadcrumbs are lightly browned. Turn the broiler on for the remaining 2 minutes of baking to evenly brown the breadcrumbs.
8. Serve and enjoy! Remove the mac and cheese from the oven, and allow it to cool for 10 minutes before serving.
9. Storage: Store any remaining vegan mac and cheese in an airtight container and in the fridge for up to 4 days.

Notes

• Vegan cheese recommendations: I recommend using Violife or Forager Project.
• No bake option: simply follow steps 1-5, omitting the casserole dish, for an easy vegan mac and cheese recipe.
• To make ahead of time: Make the pasta up until step 5. Then cover and place the pasta dish into the fridge to chill until the next day. When ready to bake, preheat the oven and bake the pasta for 40-42 minutes or until the oats are slightly golden in color.

Nutritionals 

Calories 410 | Total Fat 15.7g | Saturated Fat 6.6g | Cholesterol 12mg | Sodium 490mg | Total Carbohydrates 49g | Dietary Fiber 5.3g | Total Sugars 4.7g | Protein 16.3g | Calcium 200mg | Iron 3mg | Potassium 53mg |

For more vegan Thanksgiving ideas, check out this guide to 25 plant-based holiday recipes.

The post Easy Baked Vegan Mac and Cheese That’s Gluten-Free appeared first on The Beet.

What I love about these Jalapeño Poppers is that the filing is made out of whole food plant-based ingredients, so you’ll know exactly what is going into your food. Even though we aren’t using a cream cheese like a traditional Jalapeño Popper, the filling in this recipe is just as rich, creamy, and satisfying.

Prep Time: 20 Min

Cook Time: 25 Min

Total Time: 45 Min

Vegan Jalapeno Poppers

Makes 10-12 Poppers

The post What We’re Cooking This Weekend: Vegan Jalapeño Poppers appeared first on The Beet.