When we think of holiday meals, we often don’t take into consideration how more people are looking for plant-based options. A trend among chefs is transforming traditional meals into vibrant, plant-based experiences. “For me, plant-based [meals] has offered a lot more than I could have imagined and brought my loved ones even closer through food,” said Wellness enthusiast and Plant-Based Cook Malcolm Regisford.
These innovative culinary artists are not only creating delicious dishes but also redefining what it means to celebrate the holidays sustainably. With each expertly prepared plate, plant-based chefs are inviting families to rethink cherished traditions while still honoring the spirit of the season.
“This was always my goal from the beginning when taking on plant-based cooking,” Regisford told EBONY. “I always wanted to honor the flavors I grew up on because I knew I would be able to sustain it that way. Particularly during the holidays, the approach is the same, presenting flavor-packed, whole food plant-based dishes that can even rival some of my family’s original recipes.”
In years past, holiday feasts often centered on hearty roasts and rich sides, but many chefs are now embracing the different flavors and textures of fruits, vegetables and grains. Renowned chefs like Jenné Claiborne, author of “Sweet Potato Soul Vegan Vibes” are leading the charge, showcasing creative recipes that appeal to both vegans and non-vegans alike.
“In any cuisine, so much of the characteristic and beloved flavor comes from the spices and cooking technique,” Claiborne told EBONY. “Luckily, most spices are made from plants (making them automatically vegan). When reimagining a classic soul food dish, I always start from the original. I take stock of the spices, textural elements, and cooking style, then swap the animal product for a plant-based one.”
The drive toward plant-based options is being fueled by a growing awareness of health, sustainability and ethical eating. “For those who are skeptical, I focus on dishes with familiar textures and loads of flavor,” Clairborne said. “Even people who don’t think they like mushrooms fall in love with recipes like vegan etouffee and lion’s mane crab cakes because of their familiar texture and bold flavor. Season your plant-based food well and the people will love it, even the skeptics.”
By incorporating international flavors, they not only appeal to different tastes but also encourage people to explore beyond their usual holiday comfort foods.
“Around the holidays, my family and I always make an apple crisp and the main swaps came in the diary products that are featured in the crumble, some plant based butters and dairy alternatives don’t always behave the same as the animal based counterparts so that can be a challenge to find the right one but once you do, you really can’t tell the difference and that’s what I’ve done with a bunch of holiday treats in my family,” Regisford said.
At community events and social gatherings, these chefs are demonstrating the joy of shared meals. These experiences deepen connections over food, allowing participants to forge new holiday traditions as they bond over crafting compassionate meals that everyone can enjoy.
“I love to see people celebrating around plant-based meals because the food is just as delicious (if not more so) yet it’s more supportive of our health,” Claiborne said. “Eating vegan reduces our risk of the top killers (heart disease, cancer, stroke and diabetes), so hopefully this shift will mean we get to enjoy even more holidays together.”
As family and friends gather around beautifully crafted, colorful platters, they are invited to indulge in a feast that respects the planet while still maintaining the joy and warmth of holiday traditions. “I’ve found the best way to get people on board with plant based eating who may have been skeptical is to just lead by example, let them be curious and for them to try it themselves without judgment or pushiness from me,” Regisford said. “It allows them the space to experience on their own and most times they end up coming around.”
With each bite, conversation flows and new traditions begin, paving the way for a more sustainable future in the culinary space for the holidays.