Vegan Corner: Recipes for vegan sides to try out this Thanksgiving

By Carrie Deyampert-Grider

I live in Selma, the heart of the Black Belt. We have a rich but sometimes unhealthy Southern cuisine, and diabetes, high blood pressure, stroke and heart disease run rampant. That’s why I want to share some recipes to provide our growing plant-based population with good tasting, healthy alternatives. These sides can be used for Thanksgiving.

Healthy vegan sweet potato casserole

This recipe is from Alexis Joseph, MS, RD, LD, a dietitian, nutrition consultant and founder of Hummusapien. You can find the recipe online at https://www.hummusapien.com/vegan-sweet-potato-casserole/ 

PREP TIME: 30 MINS COOK TIME: 30 MINS TOTAL TIME: 1 HOUR YIELD: 12 CATEGORY: SIDE DISH

Ingredients

For the casserole:

• 4 large sweet potatoes (or 5 medium), peeled and chopped
• 1/4 cup vegan butter
• 1 cup unsweetened vanilla almond milk
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp salt

For the topping:

• 1/3 cup flour (all purpose, whole wheat pastry, etc., use GF if necessary)
• 1/3 cup old-fashioned oats (GF if necessary)
• 1/4 cup brown sugar
• 3/4 cup pecans, chopped
• 2 tbsp vegan butter 

Instructions

Place sweet potatoes in a large pot with enough water to cover. Bring to a boil then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork tender.

Meanwhile, preheat oven to 350F and grease a 2-2.5 qt or 9x13x2 inch baking dish.

Stir together all topping ingredients in a medium bowl until mixture is crumbly.

Drain potatoes and place in a large mixing bowl. Add vegan butter, almond milk, brown sugar, cinnamon, nutmeg, vanilla, and salt. Use a potato masher or electric beaters (for extra fluffiness) to mash until the mixture is smooth.

Spoon mixture into prepared baking dish. Sprinkle the topping evenly over potatoes.

Bake for 30 minutes, or until sweet potatoes are bubbly and topping is browned.

Deb’s Mac & Cheese

This recipe is an alternative to the traditional mac & cheese. Winn Dixie carries the Daiya cheeses. Nutritional yeast flakes can be purchased from Walmart, Walmart.com, Amazon.com, or Health Wise Foods in Montgomery.

2 Tbsp. cornstarch

More from this section

How Colorado hospitals are caring for pregnant patients with substance use disorders by overcoming stigma

‘Bouncing back’ is a myth – resilience means integrating hard experiences into your life story, not ignoring them

74% of employees say financial stress has impacted their mental health. What can employers do to help?

1 ½ cup soy or almond milk, unsweetened

1- 8 oz. pkg. Daiya Cheddar Style Shreds

1- 8 oz. pkg. Daiya Mozzerella Style Shreds

½ cup nutritional yeast flakes

1 pkg. Tinkyáda Brown Rice Pasta Elbow macaroni, cooked according to

package directions

Preheat oven to 350°.

1. Mix cornstarch and milk until well blended.

2. Put in a heavy saucepan with ¾ package of cheddar shreds and ¾

package of mozzarella shreds.

3. Cook on medium heat until melted.

4. Add nutritional yeast flakes.

5. After cheese has completely melted, add pasta.

6. Stir until well mixed.

7. Pour into a well greased casserole dish.

8. Sprinkle remaining cheeses on top of casserole.

9. Bake until bubbly.

Variation: Once bubbly, top with crushed vegetable Ritz crackers and cook about 5 minutes more.

Distributed by Something Better Health Improvement Project – Deborah & Eugene Haynes, 2965 County Road 33, Auburn, AL 36830 – 334-727-2983. Selma: Carrie Grider 334-872-6984.