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.

Roasted Cauliflower:

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:

1. Heat oven to 400 degrees.
2. Trim stalk and leaves from the head of cauliflower making sure to keep it fully intact.
3. Rinse and dry.
4. Add olive oil to the saucy-spice mixture and pour 3/4th of the mixture into the bottom of the cauliflower.
5. The goal is to coat the interior of the cauliflower and seal in that flavor.
6. Use the remaining portion of the sauce to fully coat the outer top of the head.
7. Finish with a light dusting of sea salt.
8. Place on a baking sheet and roast for 40-50 minutes.

Roasting Tip:

• 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:

1. Preheat oven to 400 degrees.
2. Rinse carrots and trim stalks about a 1/2 inch, shave outer skin.
3. In a roasting pan, coat carrots in olive oil and a generous amount of salt and pepper.
4. Crush garlic cloves and add to the pan making sure that they are dispersed within the carrots.
5. Cook for 35-45 minutes until carrots are gold and have a light browning.
6. Finish with freshly squeezed lemon and serve.

Similar

Fall Nécessité: Pumpkin Soup

Turkey Recipe:

Ingredients:

• 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

Gravy Ingredients:

• 1/2 stick unsalted butter 
• 6 tbsp all-purpose flour
• 3 cups turkey or vegetable stock 
• Black pepper

Methods of Preparation:

1. In the morning, 1 day ahead of cooking your turkey, clean and remove the bag of offal parts and neck.
2. In a large container/pot or bag filled with saltwater brine, place the turkey into the refrigerator for 12 hours.
3. Remove and pat the turkey dry and rub with sea salt.
4. Place turkey on a baking sheet and rest in the refrigerator for the remainder of the day.
5. The day of cooking remove turkey from the refrigerator. Gently rub butter between the flesh and skin.
6. Place garlic, thyme, rosemary, and lemon into the cavity of the turkey.
7. Preheat oven to 350 degrees. Place turkey in the oven.
8. 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.
9. After 30-45 minutes place the thermometer into the deepest part of the flesh for a reading of 150 degrees.
10. Roast until the skin is a deep golden brown.
11. Remove from the oven and tent with foil, allow to rest for 20-30 minutes.

Gravy:

1. After removing the turkey, pour the stock into the bottom of the roasting pan.
2. Scrape the bits of the brown bit into the liquid to ensure flavor.
3. Strain liquid into a medium saucepan.
4. Gently sieve the flour into the liquid avoiding clumps and next butter.
5. Stir and let simmer until all is combined, thickens and is opaque.
6. Add salt and pepper to taste.
7. Carve turkey and enjoy!