We gave a cooking class hosted by Los Gatos library in collaboration with the Plant-Based Advocates. We created a savory plant-based holiday feast with a mouthwatering mushroom Wellington as centerpiece. We made a vegan stuffing, and give a plant-based twist to beloved classics like a green bean casserole, roasted sweet potatoes, and more.
Here is the recording (note it's missing the first few minutes):
As for the side dishes, it's easy to "veganize" them by simply replacing the animal products by their plant-based version.
Milk: any plant-based would do.
Cream: we make our own with cashews, see our cooking video.
Honey: use maple or agave syrup.
We have several other delightful holiday recipes that will beautifully complement any festive table setting:
And if you don't feel like cooking, here are some delicious plant-based roasts you can buy.