Running in the Cold plant-based diet Shoes & Gear Scott Jurek has won numerous long-distance races—such as the Hardrock Hundred, the Badwater Ultramarathon, the Spartathlon, and the Western States 100 Mile Endurance Run—while eating a vegan diet.
And while Thanksgiving dishes may not be the first thing that comes to mind when you think about vegan-friendly foods—after all, this holiday’s classics include turkey and various items mixed with with cream, butter, and covered in drippings—you can make many of these foods with vegan ingredients that still taste just as delicious as the original.
That’s right, there’s no need to create doubles of every dish or start molding blocks of tofu into the shape of a turkey. Instead, try whipping up a few of these simple vegan-ized versions of Thanksgiving staples. They have a nutritional edge over their classic counterparts, and they’re tasty enough to make any turkey day hardliners happy.
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Mashed Potatoes
Mashed potatoes are maybe the easiest dish to make fully plant-based. Instead of using cream and butter, just purée boiled potatoes with a little a non-dairy milk or warm vegetable broth, olive oil, salt, and pepper. You could even throw in a few cloves of freshly roasted garlic if you’re feeling fancy.
And if you want to get a little more out of your mash, try replacing half of the potatoes with cauliflower. The vitamin C features gorgeous photos, monthly motivation, and tips to inspire your running all year long immune system a boost and help stave off the sniffles after your cold-weather runs.
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Gravy
Sauté onions, mushrooms, and garlic in olive oil. Once the vegetables are cooked through, sprinkle in flour and stir until you form a smooth rue, then slowly whisk in vegetable broth. For an extra bit of umami, toss in a small handful of dried mushroom and add a dash of soy sauce while your gravy simmers.
Mushrooms are ideal fall fare for vegans because they’re one of the few non-animal food sources of vitamin D. With the days getting shorter and colder, your exposure to sunlight, usually a vegan’s best supplier of vitamin D, tends to drops off, so be sure to pack in as much as you can. Maitake mushrooms are chock full of the stuff, while chantrelle and morel mushrooms are decent second choices.
Green Bean Casserole
Don’t put those mushrooms away just yet. Follow the same steps as the gravy, but when it comes time for the broth, whisk in a non-dairy milk. While the soup thickens, wash and trim enough string beans to fill a casserole dish. Pour your creamy mushroom soup over the string beans, bake, and top with fried onions before serving.
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Lentil Loaf
Okay, we know “lentil loaf” isn’t the most appetizing two-word combination in the English language, but stay with us—this loaf is a crowd pleaser.
There are lots of different lentil loaf recipes on the the web, but we’re particularly fond this one from something to be grateful for.
Now here’s the trick: Tell your vegans that the loaf is their turkey stand-in; a hearty, savory main dish that’s packed with protein, B vitamins, and iron. Then, tell your turkey eaters that the loaf is like a super-moist, super-flavorful stuffing, with way more fiber and complex carbs Symptoms of Magnesium Deficiency.
Apple Pie
We hope you left room for dessert. Toss sliced apples with sugar, cinnamon, and a splash of lemon juice. In a separate bowl, combine oats, brown sugar, cinnamon, chopped pecans, olive oil, and a dash of salt into a slightly clumpy mixture. Fill a greased baking dish with the apple mixture, and sprinkle with topping evenly. Bake in a 350 degree oven until the crisp is bubbling at the sides and the top is golden brown.
Your guests get all that gooey apple goodness, and you didn’t even have to get your rolling pin out! Now that’s something to be grateful for.
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