I don’t know if it’s because bowls are hot right now—acai bowls, poke bowls, rice bowls—or because all of the traditional Thanksgiving foods always end up mixed together on my plate anyway, but this year I wanted to experiment with an all-in-one Thanksgiving bowl with all my favorite dishes, all vegan of course. Because if Thanksgiving is all about giving thanks, I am thankful for all the yummy vegan foods that have been hitting the grocery store shelves the past few years. If you’re curious about how to vegan-ize your Thanksgiving meal or even just a few side dishes, read on.

To start, swap out the heavy cream of mushroom green bean casserole for roasted green beans with lemon and black pepper. Then substitute the heavy cream, milk, and butter with dairy-free milk and plant-based butter when mashing up the potatoes. Next, try a lighter gravy with mushrooms or oil/plant-based butter and spices. Last, instead of a whole turkey that takes hours to make, whip up a vegan chicken or turkey option and stir up a homemade cranberry sauce (instead of the stuff from a can) to impress.

Roasted Vegetables

Ingredients:

• Green beans
• Carrots
• Brussel sprouts
• Spices: smoked paprika, black pepper, garlic powder, chili powder, salt, and cinnamon (to taste)
• Vegan parmesan (optional)
• Lemon juice (optional)

Directions:

1. Pre-heat oven to 415 degrees Fahrenheit.
2. Slice up carrots into 1-inch pieces, brussels sprouts in half, and chop off the ends of the green beans.
3. Toss carrots with oil, a sprinkle of smoked paprika, a dash of cinnamon, and a punch of chili powder.
4. Toss green beans with oil, salt, and pepper.
5. Toss brussels sprouts with oil, salt, and pepper.
6. Roast each tray of veggies for 20 minutes, tossing half way through.
7. Optional: sprinkle vegan parmesan over roasted brussels sprouts.
8. Optional: pour juice from half a lemon over green beans for a kick of flavor.

Dairy-free Mashed Potatoes

Ingredients:

• 1 pound of preferred potatoes (I used multi-colored baby creamer potatoes)
• Almond milk
• Plant-based butter
• Vegan parmesan cheese
• Spices: rosemary, thyme, salt, and pepper (to taste)

Directions:

1. In a large pot place potatoes and fill with water until they are covered. Boil until fork can easily penetrate the potatoes.
2. Drain water. Lower to medium-low heat and place pot back on stove. Start mashing potatoes.
3. Add half a cup of almond milk and one tablespoon of plant-based butter as you mash.
4. For creamier potatoes, add almond milk slowly until desired consistency is acheived.
5. Remove mashed potatoes from stove and place in bowl. Continue mixing. Sprinkle in black pepper, rosemary, thyme, and salt to taste.

Plant-based Gravy

Ingredients:

• Plant-based butter
• Flour
• Vegetable broth
• Spices: garlic powder, onion powder, thyme (to taste)

Directions:

1. Melt one tablespoon of plant-based butter in a sauce pan.
2. Whisk in two tablespoons of flour slowly. Add spices.
3. Slowly pour vegetable broth while whisking mixture.
4. Continue stirring until all clumps are gone.
5. Let simmer until desired consistency is reached. Add vegetable broth for thinner gravy or flour for thicker gravy.
6. Let sit for a few minutes before serving.

Vegan Chik’n with Homemade Cranberry Sauce

Ingredients:

• Preferred vegan chicken (I used Sweet Earth Mindful Chik’n Strips)
• 1 bag of cranberries
• Brown sugar

Directions:

1. Pan-fry chik’n strips on stovetop. Add desired spices.

For Cranberry Sauce

1. Mix one cup of water with one cup of brown sugar in a sauce pan, bring to a boil.
2. Once sugar water has boiled, carefully pour cranberries into sauce pan. Reduce to medium-low heat.
3. Let simmer until cranberries have dissolves almost entirely, approximately 10 minutes, stirring occasionally.
4. Remove from heat and let cool before serving.

And just like that you have all the fixings for a traditional Thanksgiving feast. Combine into the biggest bowl in your cupboard and enjoy!

Until next time,

Leah Pinkus