Plant-Powered Thanksgiving: A Twist on Classic Side Dishes
Thanksgiving is a time for family, friends, and food. While traditional holiday feasts are often centered around meat, there's no reason why plant-based eaters can't enjoy all the deliciousness too! Here are some ways to put a plant-based spin on some classic side dishes.
Mashed Potatoes: Swap out dairy butter for a plant-based alternative like Earth Balance or Country Crock. Swap out the dairy milk for a plant-based milk like unsweetened soy from Silk or Westsoy. You can also use veggie broth in replace of butter and milk for a lower-fat option. I like the Better Than Bouillon brand.
Gravy: Many plant-based turkeys come with gravy. If you're looking to purchase one, look for plant-based options from brands like Heinz. Or, try the delicious mushroom gravy recipe from Happy Herbivore.
Dressing: The same substitutions for milk and butter apply here. For a vegan egg replacement, try using a flax egg.
If you are looking for a new recipe to add to your thanksgiving meal this year, today I’m sharing my favorite dressing recipe which a plant-based version of my mother’s recipe
Plant-based Dressing
Ingredients:
10-12 pieces of toasted bread or 1 bag of precut dried bread cubes
Mrs Dash Garlic & Herb Seasoning
Garlic powder
Poultry seasoning
1/2 stick of plant-based butter
1 cup of plant-based chicken broth (I like Better than Boullion mixed with hot water)
1 serving of vegan egg replacer equaling 1 egg
1 small onion, diced
½ cup chopped celery
Directions:
Preheat your oven to 350°F (177°C).
Prepare the Bread:
Toasting Bread: If you're toasting your own bread, place 10-12 slices on a baking sheet and bake at 400°F (204°C), flipping halfway through, until golden brown.
Tear or Cube: Tear the toasted bread into small pieces, or use pre-cut bread cubes.
Sauté the Veggies:
Sauté: In a large skillet, add chopped onion and celery and sauté until softened, about 5 minutes.
Season and Moisten:
Seasoning: Toss the bread with Mrs. Dash, garlic powder, and a pinch of poultry seasoning.
Add Moisture: Melt 1/2 stick of plant-based butter and drizzle it over the bread, stirring to coat. Gradually add plant-based chicken broth, mixing until the bread is moist but not soggy. Taste and adjust seasonings as needed.
Bind the Dressing:
Add the Plant-based Egg: Mix in 1 plant-based egg to bind the dressing together.
Bake the Dressing:
Prepare the Pan: Line a 9x13 inch baking pan with non-stick foil, ensuring it extends so you are able to wrap it. Spray the foil with cooking spray.
Bake: Pour the dressing mixture into the foil and wrap it tightly together, and bake for 1 hour at 350°F (177°C) until mixture becomes firm but moist in the center.
Tips:
Moisture Level: If the dressing becomes too dry, add a little more broth. If it's too wet, add more bread cubes.
Flavor: Feel free to experiment with different herbs and spices to customize the flavor.
Oil Free: If you prefer a oil free version, you can remove the vegan butter and just use more veggie broth adjusting to the moisture level you are looking for.
I hope you enjoy this delicious plant-based dressing for your Thanksgiving meal.
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