While Thanksgiving is synonymous with roasted turkey, glazed ham, butter and some form of stretchy pants, our wellness insiders conjured up a few very vegan options for your yearly feast that are just as tasty!
A simple take on a classic Thanksgiving staple, which is not only allergy-friendly, vegan, and paleo, but this creamy rustic mash will have your guests craving seconds!
Cut and boil 4 pounds of white potatoes, drain and add 1 teaspoon of garlic, 1 teaspoon of onion powder,1 tablespoon of dried rosemary, 2 teaspoons of dried thyme, ½ teaspoon of black pepper, 2 tablespoons of herbed olive oil and ¼ cup of light coconut milk while blending with your hand mixer and voilà!
Maple Roasted Roots
Root vegetables are full of vitamin A, essential to encouraging healthy skin cell production, smoothing wrinkles, all the while promoting even skin tone and glow!
Preheat the oven to 425 degrees Fahrenheit, place beets, carrots, red onion, and sweet potatoes on a baking sheet. Drizzle 2 tablespoons of olive oil, ¼ teaspoon of kosher salt and fresh ground pepper, roast for 15 minutes. Add 4 tablespoons of melted vegan butter and 3 tablespoons of pure maple syrup, return to bake for another 5 minutes and enjoy!
Roasted Maple Pears
Finish the evening with a delightfully healthy alternative to crust and cakes. With over 3,000 pear varieties across the globe, Bosc pears work best for roasting! This low-glycemic fruit is bursting with vitamin C and antioxidants that help cell regeneration.
Preheat the oven to 400 degrees F, place four cored and halved Bosc pears in a baking dish and top with ½ a cup of warmed apple cider and 4 tablespoons of melted vegan butter, before sprinkling with cinnamon and baking for 30 minutes. Top with coconut whipped cream and delight your taste buds!
Cranberries are a reason in itself to give thanks! Known for their high concentration of vitamin C, essential to maintaining glowing skin, cranberries are the perfect holiday accent for every dish.
Bring ¾ cup of orange juice, ¼ cup of water, ½ cup of sugar, and ½ cup of brown sugar to a boil in a medium saucepan. Add 12 ounces of fresh cranberries, ½ a diced apple, and one teaspoon of orange zest to a simmer for 15 minutes, before removing from heat. The chutney will thicken as it sets!
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