Serves a Party of 4
At last, it is finally the time of year where everyone dives into the kitchen to prepare a delightful feast for friends and family. Whether or not you are the kind of person who has the patience to spend hours on a few recipes, you can’t say it doesn’t feel good to plate up a bunch of delicious dishes for the ones you love.
As for me, this is the time of year where I thrive due to having the opportunity to host as many parties as possible to ensure all of my closest people are fulfilled with the most traditional and holiday foods, regardless if they are plant-based or not.
This dinner in particular is 100% plant-based and will blow your dang socks off knowing how tasty these healthy recipes turn out. Using the No Evil Foods Plant Meat roast as the center piece – it offers an incredible alternative to the classic turkey while having all of the same texture and flavors. For the side dishes, to start I chose to put together some organic green beans sautéed with olive oil, minced garlic and slivered almonds to create the perfect crunch.
As a second side I made the buttery Rosemary Mashed Potatoes with a Homemade Gravy. Made with boiled russet potatoes, chopped rosemary, melted plant-based butter and a splash of oat milk to add the perfect amount of creaminess.
Finally, the wonderful Cranberry Stuffing. As a kid and even as a young adult I had always hated stuffing no matter who prepared it – but here I am in my late twenties making it from scratch and enjoying every second of it. With the inspiration of my lovely girlfriend, she insisted we used fresh cranberries as the main flavor to this side dish and boy was she right. The cranberries add the perfect amount of bitterness to this flavorful and veggie filled recipe, but I’ll get more into that when I am ready to write out the full recipe to have available to everyone.
Ingredients:
- No Evil Foods Plant-Based Roast (or plant-based roast of your choice)
- 4 Russet Potatoes
- 1/2 Cup of Chopped Rosemary
- 1/2 Cup of Plant-Based Butter (I used Earth Balance)
- 1/2 Cup of Oat Milk
- Salt and Pepper (to taste)
- 2 Cups of Vegetable Broth
- 1 Tablespoon of Liquid Aminos
- 1/4 Cup of Tapioca Flour
- 1/2 Cup of Nutritional Yeast
- 1 Teaspoon of Onion Powder
- 1 Pound of Fresh Green Beans (washed and trimmed)
- 1/4 Cup of Minced Garlic
- 1/4 Cup of Slivered Almonds
- 2 Tablespoons of Olive Oil
If you are using the No Evil Foods roast, it calls for preheating the oven to 350 degrees.
Grab a 9 by 13 baking pan and pour in 1 cup of vegetable broth.
Before laying down the plant meat, lather it up with a dash of olive oil.
Lay down the plant meat into the baking pan, cover with foil and bake for 30 minutes.
After 30 minutes take the plant meat out of the oven, peel the foil off and bake for an additional 20 minutes.
While the roast is finishing up, boil your potatoes in a large pot of water until they are tender enough to stick a fork through them.
For the homemade gravy, gather the vegetable broth, liquid aminos, nutritional yeast, tapioca flour, onion powder, and a dash of salt and whisk it all up in a small pot allowing it to simmer on low-medium heat for about 10 minutes.
As your potatoes are boiling, heat up a large saucepan with the olive oil, toss in the green beans, garlic and almond slivers and cover the mixture up for about 10 minutes while stirring occasionally.
When the potatoes are tender and beautiful, strain the water and place them into a large bowl along with your butter, oat milk, and a few dashes of salt and pepper.
If you have an electric mixer, pulse together your potato mixture until it is rich and creamy – otherwise mash the heck out of it with a fork.
By now your green beans should be ready to go as well as your plant-based roast.
To make the Cranberry Stuffing, head back over to the Seasonal tab for the full recipe – otherwise you can plate up all of these prepared items, show some holiday spirit and spread the love!
Plant Sugar Kitchen 