King’s Counter: Healthy and Delicious Thanksgiving Sides

We all love to gorge ourselves on turkey and mashed potatoes in the name of tradition. But wouldn?t it be nice to have a delicious Thanksgiving meal that even your body would appreciate? Below are a few healthy spins on holiday classics that are still quite comforting and indulgent.

Green Bean Casserole

Green bean casseroles are traditionally made with canned soup concentrate, which contains loads of MSG and other scary ingredients. This recipe uses a mock cream of mushroom soup made from a silky blend of cauliflower, nut milk, and spices.

For the soup base:

• 1 head of cauliflower
• 1 cup chopped cremini mushrooms
• 3/4 C unsweetened almond milk
• 2 Tbsp garlic powder
• 1 1/2 Tbsp onion powder
• 1/2 Tbsp black pepper
• Salt to taste

• 2 bags green beans
• 1 package crispy fried onions

Preheat oven to 350. Add cauliflower and almond milk to a large saucepan. Cook on medium heat until cauliflower softens. In a separate pan, sauté mushrooms, onion, and garlic powder in 1 Tbsp of coconut oil. Blend Cauliflower in high speed blender until smooth and add to pot with mushrooms mixture.

Blanch green beans and add to soup base. Pour into a casserole dish and mix with half of the crispy onions. Bake on 350 for 20 minutes. Top with remaining onions and serve.

Thanksgiving Gravy

Soy sauce and bouillon give this gravy that umami, meaty flavor that makes it the perfect accompaniment to mashed potatoes.

• 2 C Vegetable broth
• 1/4 C almond milk
• 1/4 C brown rice flour
• 1-2 Tbsp Better Than Bouillon “no chicken stock”
• Soy sauce and black pepper to taste

Combine all ingredients in a saucepan. Cook over medium heat until gravy boils and thickens. That?s it, a super quick and easy recipe for healthier thanksgiving gravy.

The Minimalist Baker’s “Best Damn Vegan Biscuits”

These biscuits are fail proof. They require minimal effort to attain flaky, buttery perfection.

• 1 C unsweetened almond milk
• 1 Tbsp lemon juice
• 2 C all-purpose flour
• 1 Tbsp baking powder
• 1/2 Tsp baking soda
• 3/4 Tsp sea salt
• 4 tbsp plant based butter (make sure it?s VERY cold)

Preheat oven to 450 and add lemon juice to almond milk to make “buttermilk”. Mix dry ingredients together in a large bowl. Add cold butter to dry ingredients and work with hands until the mixture is sandy. Make sure not to overwork, you don?t want the butter to melt.

Create a well in the bowl and slowly add in “buttermilk” until the dough is sticky (you may not need all of it).

Knead dough on a lightly floured surface turning over bout 5 or 6 times. Roll out to 1inch thickness. Use a glass or cocktail shaker to cut out biscuits. Reform the dough and cut out again. Brush the tops with a bit of melted, plant based butter and make a small divot in each biscuit. Place on baking sheet (make sure the biscuits are touching each other) and bake for 10-15 minutes.

Garlic Confit and Thyme Roasted Carrots

This dish is so simple, but so flavorful. The subtle sweetness of fresh thyme pairs wonderfully with savory roasted garlic and tender roasted carrots.

• 2 Tbsp olive oil
• 4 cloves minced garlic
• 1 bunch carrots
• Fresh thyme
• Maldon or another flaky sea salt

Preheat oven to 425. Scrub carrots with a vegetable brush and trim tops to roughly two inches. Combine olive oil, minced garlic, salt, and 1 tbsp of fresh thyme leaves in a bowl to make a paste. Place carrots in a large baking dish and massage with the garlic mixture. Add about 4 Tbsp of water to the dish. This helps to ensure that the carrots come out tender. Lastly, throw in some whole garlic cloves and sprigs of thyme. Bake for 20 minutes testing along the way with a fork.

What are your favorite holiday side dishes?