Thanksgiving while “plant-based” can be a source of stress as the best part of the meal tends to be the things that are absolutely NOT plant-based. Roasted turkey, macaroni and cheese, and smoked ham are just some of what holiday meal dreams are made of for most. Below are a few of our plant-based and traditional holiday favorites that the entire family can appreciate.
It can be served as a replacement for turkey.
- 1 head of cauliflower
- 3 tbsp olive oil
- 3 tbsp water
Saucy Spice Blend
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 2 tsp maple syrup
- 2 tbsp gluten-free tamari sauce
- sea salt
Method Of Preparation:
- Heat oven to 400 degrees.
- Trim stalk and leaves from the head of cauliflower making sure to keep it fully intact.
- Rinse and dry.
- Add olive oil to the saucy-spice mixture and pour 3/4th of the mixture into the bottom of the cauliflower.
- The goal is to coat the interior of the cauliflower and seal in that flavor.
- Use the remaining portion of the sauce to fully coat the outer top of the head.
- Finish with a light dusting of sea salt.
- Place on a baking sheet and roast for 40-50 minutes.
- Place a baking pan of water on the bottom rack of the oven.
- This helps with adding steam and cooking the cauliflower more evenly.
- Once roasted check for doneness and serve sliced or whole.
Simple Garlic Roasted Carrots:
- 1 lb tri-colored carrots with stalks
- olive oil
- 10 garlic cloves
- sea salt
- lemon pepper
Method Of Preparation:
- Preheat oven to 400 degrees.
- Rinse carrots and trim stalks about a 1/2 inch, shave outer skin.
- In a roasting pan, coat carrots in olive oil and a generous amount of salt and pepper.
- Crush garlic cloves and add to the pan making sure that they are dispersed within the carrots.
- Cook for 35-45 minutes until carrots are gold and have a light browning.
- Finish with freshly squeezed lemon and serve.
- 1 whole 13-14 lb turkey
- 2 3/4 kosher salt
- 1/4 un-salted butter
- 1 lemon
- 1 garlic bulb
- 1 bunch of thyme
- 1 bunch of rosemary
- 1/2 stick unsalted butter
- 6 tbsp all-purpose flour
- 3 cups turkey or vegetable stock
- Black pepper
Methods of Preparation:
- In the morning, 1 day ahead of cooking your turkey, clean and remove the bag of offal parts and neck.
- In a large container/pot or bag filled with saltwater brine, place the turkey into the refrigerator for 12 hours.
- Remove and pat the turkey dry and rub with sea salt.
- Place turkey on a baking sheet and rest in the refrigerator for the remainder of the day.
- The day of cooking remove turkey from the refrigerator. Gently rub butter between the flesh and skin.
- Place garlic, thyme, rosemary, and lemon into the cavity of the turkey.
- Preheat oven to 350 degrees. Place turkey in the oven.
- After 2 hours, using a thermometer, test the temperature of the turkey breast for 140 degrees. At that point raise the oven temperature to 450 degrees.
- After 30-45 minutes place the thermometer into the deepest part of the flesh for a reading of 150 degrees.
- Roast until the skin is a deep golden brown.
- Remove from the oven and tent with foil, allow to rest for 20-30 minutes.
- After removing the turkey, pour the stock into the bottom of the roasting pan.
- Scrape the bits of the brown bit into the liquid to ensure flavor.
- Strain liquid into a medium saucepan.
- Gently sieve the flour into the liquid avoiding clumps and next butter.
- Stir and let simmer until all is combined, thickens and is opaque.
- Add salt and pepper to taste.
- Carve turkey and enjoy!