Thanksgiving: no turkey? Try a plant-based menu

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Thinking of doing without turkey this Thanksgiving?

You are not the only one.

Whether you're hosting a smaller group, worrying about rising food costs, or just looking for an excuse not to roast a bird this year, there are a number of reasons not to put a big turkey on the table. .

For those who have opted for a more plant-based diet, holidays like Thanksgiving have always been a balancing act between nostalgia and commitment.

However, as food technology continues to develop meat- and dairy-free alternatives that increasingly mimic common ingredients, it is becoming easier to enjoy the traditional meatless feast.

If you're in the mood for a turkey-free feast this year, try these suggestions for a flavorful Thanksgiving meal with all the add-ons.

There is no need to put a whole bird on the table when you have so much goodness to share.

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Fill the table with lots of Thanksgiving sides

Turkey may be the main focus when it comes to prep time, but for many people, Thanksgiving side dishes are the real stars of the meal.

If you're trying to cook more plant-based, the garnishes are also pretty easy to adjust for guests who are vegetarian, dairy-free, gluten-free, or bringing other food allergies to the party.

Aside from turkey, "almost everything else you make on Thanksgiving is indistinguishable if you make it with vegan butter and 'chicken-free' broth," said Joy Manning, a plant-based recipe developer and food writer in Philadelphia.

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The two most beloved side dishes?

Stuffing and mashed potatoes, which rival turkey as the most satisfying ways to spread the

.

"In my opinion, the filling is really the centerpiece of Thanksgiving," Manning noted.

With an almost endless buffet of bread and add-on options, the filling can be as simple or as, well, full as you like.

Sourdough bread adds an earthy flavor and chewy texture to the traditional herb filling.

It is also the main element of the cult recipe for Parmesan artichoke filling.

A vegan cornbread filling gets a texture of chopped nuts and apples.

Mashed potatoes can also adopt a variety of flavors to make it the star dish.

Garlic is an especially nice pairing with potatoes, especially when roasted.

Make a roasted garlic and rosemary mashed potatoes, or a garlic and olive oil mashed potatoes, or add another veggie like cauliflower.

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The key to a Thanksgiving with all the sides is to serve a varied range of flavors and textures so as not to depend too much on a single item.

For a mix and match strategy, choose one or two dishes from the following categories:

• filling and carbohydrates like muffins

• smooth and creamy: mashed potatoes, potato gratin, corn pudding, or mac n cheese

• Roasted or stir-fried vegetables: Brussels sprouts, sweet potatoes, carrots, cauliflower, or green beans

• spicy and sweet: the typical blueberry seasoning, or salads with ingredients like blueberries and apples or pomegranate seeds and pears

You can still have great

gravy

Find a gentle way to tell your aunts, who have been worried about turkey scraps all these years - they're not essential for thick gravy after all.

The

is prepared in advance has been the standard Manning (and this writer) for Thanksgiving for years without using ingredients last minute. This technique gets its rich flavor from a high-

fat browned flour

base

(such as olive oil, butter, or a vegan butter substitute) along with a quality broth. The thick sauce can be made days in advance and reheated just before the food is ready.

The

mushroom is another option proven vegetable sauce, which can be made with cream or vegetable broth for vegan diners.

Using dried mushrooms is a two-for-one bonus - their soaking liquid becomes part of the sauce to double the

flavor

.

As a gluten-free option, the white bean sauce is thick and creamy, with a bonus of protein.

Other main dishes

While a Thanksgiving with all the entrées may sound like a dream dinner to some, it may not feel complete to others.

Luckily, you don't have to give up an entrée entirely when planning a plant-based Thanksgiving.

"Thanksgiving is not my favorite holiday," admitted Montana Horowitz, a lawyer and mother of two in New Jersey.

Although she grew up in a "big Italian family where Thanksgiving is out of control - my father makes two turkeys and then there are ham and pasta and rice balls -" she feels free to change the menu now that she and her husband follow a plant-based diet.

"I feel like I need some kind of main dish," Horowitz said, so he's leaning toward the mushroom wellington, veggie pie, or vegan "turk'y" cutlets that can be served as a main course with the same amount of fanfare as a turkey or a roast.

"On holidays, when I do something like Wellington or even chops, I don't feel at all deprived."

Manning also turns to pre-made seitan chops for a small-scale Thanksgiving.

"They're great for

; I can make as little or as much as I want; and they're packed with those Thanksgiving spices like sage, thyme, and rosemary," he said.

However, if plant-based meat substitutes aren't your go-to meal, there are a host of equally impressive main dishes centered around veggies.

Make a

seasonally appropriate pumpkin

, or bake a tasty

filled with mushrooms or caramelized leeks.

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Remember that it is a party to share

Deciding to make Thanksgiving without turkey can irritate some family members, so if someone wants to cook a smaller cut of meat (or even fish), this is not the time to start a family feud.

"I'm going to do Thanksgiving in collaboration with my brother-in-law and he is going to make turkey breast," Manning said.

She's bringing her vegan chops to the six-person celebration, where curious family members can try them if they wish.

Offering a plant-based option gives people the opportunity to broaden their palate, and if it is a choice from many dishes on the table, it is more likely to increase the chances of tasting and decrease resistance to a new way of eating.

Casey Barber is a food writer, illustrator and photographer and author of "Pierogi Love: New Takes on an Old-World Comfort Food" and "Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats";

and editor of the Good website.

Food.

Stories.

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