I Tried a $150 Plant-Based Thanksgiving Dinner…Here’s Why I Won’t Quit Meat Cold Turkey

It is estimated that the average person consumes 3,000 to 4,500 calories on Thanksgiving, making it one of the most gluttonous days of the year.

But since nearly half of Americans are overweight or obese, medical experts have encouraged people to cut back on calories and fat.

While no holiday meal is complete without turkey, gravy, stuffing, and pumpkin pie, these are some of the worst offenders when it comes to nutrition.

To counter the unhealthy indulgences on Turkey Day (and many holidays), people are increasingly choosing to go “green,” swapping fatty meat and buttery potatoes for a plant-based meal. We’re told it’s also good for the environment.

And a New York restaurant, abcV, led by Michelin-starred chef Jean-Georges Vongerichten, has launched a vegan version of the Thanksgiving classics in an effort to encourage diners to reconsider what they put on their plates. lay.

The festive three-course feast costs $148 and there’s not a turkey in sight. Instead I got dishes with beets, chickpeas and even the vegan version of steak tartare.

Chef Neal told me that “a vegetable-centric Thanksgiving meal goes from brown to rainbow,” and when the plates came out, I quickly understood what he meant.

I was certainly impressed by the inventiveness of the dishes—and they certainly didn’t lack flavor—but I still found myself longing for the nostalgia of a carved turkey at the table.

A New York restaurant, ABCv, led by Michelin-starred chef Jean-Georges Vongerichten, has launched a plant-based version of the Thanksgiving feast

However, I remained focused on the health benefits of swapping poultry for plants.

According to the United States Department of Agriculture (USDA), a turkey leg with its skin contains 190 calories and 10 grams of fat.

In comparison, mushrooms – the main ingredient I use in my main course at abcV – are low in calories and fat and are a source of antioxidants and vitamins.

One cup of raw mushrooms contains only 15 calories.

Another high-calorie culprit on the Thanksgiving menu is mashed potatoes. One cup contains about 240 calories with nine grams of fat. Unfortunately, it’s the butter and cream that causes the counts to pile up.

However, if you remove the dairy, as abcV does in their mashed potatoes, the same serving would contain about 130 calories and seven grams of fat.

At abcV, one of the appetizers I tried was Chef Neal’s green chickpea hummus. Chickpeas are not only low in calories (about 53 per serving), but they also contain only 3 grams of fat.

It was served with an array of colorful crudités, including sliced ​​radishes, chopped celery and whole wheat pita bread.

On our way to the main event, we tried one of the main options on the menu – a mushroom bourguignon – with sides of olive oil mashed potatoes (instead of butter) with mushroom gravy and roasted honeynut squash.

The bright orange vegetable contains only 60 calories per cup.

In an effort to keep some Thanksgiving traditions alive, Chef Neal also created his own version of cranberry sauce, which is more like a sweet jelly, and which worked perfectly with the savory flavors of the pumpkin.

Looking at the array of dishes was indeed like looking at the rainbow.

The most boring dish of all was the mashed potatoes with olive oil, but surprisingly it was actually one of the most flavorful creations and the slightly thick texture kept me going back for more.

One of the appetizers Sadie got to try was Chef Neal’s green chickpea hummus, served with an array of colorful crudités.

The ‘moreish sides’ include olive oil mashed potatoes with mushroom gravy and roasted honey gourd

Meanwhile, the mushroom bourguignon was my least favorite due to the thin watery sauce.

While I had had my fill of the savory dishes, more came.

AbcV’s Thanksgiving menu includes the choice of one dessert to finish.

Chef Neal’s vegan version of a pumpkin pie is a delicious pumpkin pie, with vegan banana horchata ice cream, and has a good balance of sweet and salty notes.

A slice of pumpkin pie without all the trimmings traditionally contains about 320 calories, but if you cut out the dairy, a vegan version of the recipe comes to 260 calories.

Dr. Tracey Brigman, a nutritionist from Georgia, told DailyMail.com that although Thanksgiving is only one day of the year, it can have longer-term health consequences.

She explained: ‘Eating too much during the holidays can lead to bad habits. It can create a pattern of losing and regaining weight that can lead to an increased percentage of body fat, a slower metabolism and an increased risk of certain chronic diseases.

‘In the short term, overeating can lead to nausea, vomiting and indigestion.

‘For people with diabetes, this can lead to blood sugar spikes.’

LEFT: Chef Neal has created his own version of cranberry sauce, which is more like a sweet jelly. RIGHT: ABCv’s Thanksgiving menu includes the choice of one dessert to finish

On Thanksgiving, abcV will offer a choice of a la carte and family menus from noon to 8 p.m., with prices starting at $148 per person.

Ex-USDA food expert Dr. Darin Detwiler also told DailyMail.com that high-calorie Thanksgiving meals can cause cardiovascular strain and that hospitals often see a spike in patients with heart attacks and heart problems during the holidays.

Looking at ABCv’s plant-based menu, Dr. Brigman and Dr. Detwiler say they approve of the concept because it’s better for the waistline and less likely to “put people into a food coma.”

Dr. Detwiler added, “Minimally processed foods retain their natural nutrients and avoid added sugars, salts and unhealthy fats common in processed foods.”

He continued, “They also support better digestion and energy levels, making you less likely to feel the ‘food coma’ that many associate with Thanksgiving.”

Chef Neal told me, “A plant-based Thanksgiving can still be rich and decadent, while leaving you feeling energetic and vibrant instead of sleepy and full.”

‘It’s also a powerful experiment in sharing a meal with friends, which puts a lighter burden on resources and the climate.’

Dining at abcV was certainly a fun experiment, but for die-hard meat eaters, it’ll be tough to get them to completely skip Thanksgiving’s signature turkey.

Indeed, my friend said as we left the restaurant, “I’m definitely going to have a steak tonight.”