cancer kicking superwoman next to assortment of healthy foods
cancer kicking superwoman next to assortment of healthy foods

Join us live via Zoom, YouTube or Instagram and participate in our episode giveaway!


19aug5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 20)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time21 Guests AttendingEvent starts in

Thanksgiving Sides: Eat Plants, Not Birds!

Recipe by Dr. Kristi Funk
5.0 from 2 votes
Course: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




Total time



Thanksgiving is a wonderful family holiday filled with tradition, and that tradition usually involves a whole lot of meat. It can be hard to change a tradition and start a whole new one, but believe us, it’s possible and just as much fun without revolving the entire meal around the bird! However you decide to put together your holiday feast, these four side dishes alone will guarantee that your family and guests will be as smiles and satisfied.

These recipes will be prepared during Episode 7 of ‘Cook Live with Chrissy & Dr. Kristi’ on November 8, 2022. Cook along with us next time and join us for one of our upcoming live episodes.

Cook Mode

Keep the screen of your device on


  • Cauli-Potato Mashers
  • 2 lbs peeled potatoes

  • 1 med cauliflower broken into 1 1/2- 2 inch florets

  • 1 tbsp vegan butter

  • 3 cloves garlic

  • 1 tsp salt

  • 1 tsp dried chives

  • 4 cups veggie broth

  • Roasted Brussels, Carrots and Parsnips
  • 1 lb brussel sprouts

  • 5 med carrots

  • 5 med parsnips

  • 1/2 cup pomegranate seeds

  • 1/2 cup toasted pumpkin seeds

  • drizzle reduced balsamic vinegar

  • pinch salt

  • several spritzes olive oil

  • Butternut Squash Soup
  • 2 med butternut squash

  • 4 cups veggie broth

  • 2 whole garlic cloves

  • 2 tsp dried french thyme

  • 1/2-1 tsp cinnamon

  • 1 tsp salt

  • 1/2-3/4 cup oat milk or soy milk (not flavored!)

  • 1/2 cup pumpkin seeds

  • Best and EASY Vegan Gravy
  • 1 1/2 tbsp tamari or soy suace

  • 1/4 cup nutritional yeast

  • 2 tbsp cornstarch

  • 2 cups sliced mushrooms (optional)

  • 2 cups veggie broth

  • 1 tsp turmeric

  • 1/2 tsp black pepper

  • 1/2 tsp Seasoning salt (I like Trader’s Joes No Chicken Chicken Seasoning)


  • Cauli-Potato Mashers
  • Cut the potatoes into quarters then cover in broth and boil for about for 20 minutes or until fork tender.
  • Cut cauliflower into florets, cover with broth, and boil until fork tender (about 10-15 mins).
  • Drain the potatoes and florets and save the broth for other recipes and for mashing.
  • Put the potatoes and cauliflower in a bowl and mash with a masher, when 1/2 way done, mix in the rest of the ingredients except for the chives and mash together. Put back in the pot to reheat if necessary. Stir constantly so the bottom doesn’t burn.
  • Top with the chives and salt and serve hot.
  • Roasted Veggies with Pomegranate and Pumpkin Seeds
  • Preheat the oven to 400 degrees.
  • Clean all your vegetables and chop them into bite-size pieces. For the brussels sprouts it’s best to cut the bottom stem off then cut them in half. If they are huge you can halve them again. I like to make the carrots and parsnips into 3 inch match sticks by halving them lengthwise, then halving them again.
  • Put them onto separate roasting trays on top of parchment paper and spray with a little olive oil and sprinkle with a little salt.
  • Place in the oven and toss occasionally until the veggies are turning brown and caramelizing. The brussels should take about 20-35 mins, the carrots and parsnips about 20-35 depending how thin or small you cut them.
  • When they are done take them out of the oven and right before you serve them throw them back in the oven to heat them up very quickly then put them on a serving tray with pomegranate seeds and toasted pumpkin seeds and drizzle with balsamic. We like to put a tiny bit of finishing salt or flakes salt on the top as well.
  • Butternut Squash Soup
  • Preheat the oven to 400 degrees.
  • Cut the squash lengthwise, scoop out the seeds, and brush it cut side up with olive oil.
  • Place us on a baking sheet skin side up and bake for approximately 40 minutes. It depends on the size of the squash. When sticking a fork or a knife into the splash is finished when it glides in very easily.
  • Take the 1/2 c of pumpkin seeds and put them on a dry pan. Turn the heat to medium high and continue tossing the seeds until they start popping and turn golden brown. Remove from heat immediately and put on a plate.
  • Peel and cut 4 medium sized potatoes into 1 inch chunks.
  • When the squash is close to done, start broth sautéing the onions. Sauté for 6-8 minutes or until they are translucent.
  • Scoop the squash off of the skin. Sometimes it’s a little difficult to get it all off and you have to peel the small pieces of the squash from the skin. Add all of the spices and mix them in to the chance of squash and onions breaking the squash up while you’re doing so.
  • Add 5 cups of good veggie broth, and the potato chunks and simmer for about 30 minutes.
  • Add 1/2 c soy or oat milk and use a handheld immersion blender to blend, or wait until the soup cools off a little bit and add to a blender a bit at a time. Blend until it is creamy. Once it is blended, if you want it creamier you can add a little bit more soy milk or oat milk. If it’s already pretty creamy but a little thick, you can add more broth.
  • Mix well and decide if you need more salt or cinnamon.
  • Heat the soup up to the desired serving temperature.
  • Top with pan roasted pumpkin seeds and enjoy it!!!
  • Best and EASY Gravy
  • Heat up your broth to a simmer.
  • Add the rest of the ingredients EXCEPT for the cornstarch. Simmer for about 5 mins and whisk well.
  • Make a slurry with your cornstarch by adding a bit of water and mixing it until it dissolves.
  • Add cornstarch slurry and mix in briskly.
  • If you are using mushrooms, which we highly encourage, you can make them on the side. I know not all kids love them so sometimes we make a big batch and put them on the side to add to the gravy. Put a bit of broth on a pan and when it sizzles and add the mushrooms. Keep adding broth a tiny bit at a time as it dries up until the mushrooms are soft and caramelized. If you will be adding them to the gravy, cook them this way but add them to the gravy on Step 2.


  • All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
5 3 votes
Show some Love
⟳ Dinner, 60-90 Mins, American, Cook Live Recipes, ⭥Medium
Notify of
Inline Feedbacks
View all comments

Cancer-Kicking! Kitchen

Our Cancer-Kicking! Kitchen provides interactive recipes, live cooking, tutorials and resources to help you get started with, improve or perfect your plant-based life in the kitchen. From Easy to Expert level, we have you covered.

Recent Recipes

Cook Live Episodes

Join us live via Zoom, YouTube or Instagram and participate in our episode giveaway!


19aug5:00 pm6:30 pmCook Live with Chrissy & Dr. Kristi (Ep. 20)Episode Theme: TBD5:00 pm - 6:30 pm View in my local time21 Guests AttendingEvent starts in

Episode Giveaways

RSVP to our May 22 episode of ‘Cook Live with Chrissy & Dr. Kristi’ below to participate in our next Episode Giveaway!

Latest Cook Live

Missed any episodes of Cook Live with Chrissy & Dr. Kristi? Watch them in our Video Library.

2023 Summit

Dr. Funk’ Summit will be back in 2023. Subscribe to our newsletter to get the announcement once the dates are set!

Leave a comment! We love hearing from our readers.x