Read Full Article here… lifehacker.com

Photo: A.A. Newton As I’ve mentioned previously , my 2021 Thanksgiving guest list is chockfull vegans, vegetarians, people with dairy allergies, and the lactose intolerant. I am none of those things. I love butter, I love cream, and I love animal fats—but I also love a challenge, so I have been enthusiastically tweaking my recipes to accommodate such dietary restrictions. It’s going very well. Three ingredients—two store-bought and one homemade—are making this pivot to dairy-free, egg-free, meat-free dishes almost too easy. With them at my side, I’ve managed to veganize my grandmother’s cornbread dressing, green bean casserole, and gravy, and I believe they can help you do the same, if you are so inclined. Better Than Bouillon and chickpea broth I have been a fan of this entire line of savory soup bases for many years now, but their vegetarian and vegan offerings are on another level. The standard vegetable base is good, but the No Chicken base is outstanding. It does not taste of vegetables, but of chicken broth, or at least what you imagine liberally-seasoned chicken broth should taste like—salty, savory, and satisfying. If you want a flavor that isn’t reminiscent of poultry, I recommend the Sautéed Onion base , which tastes like concentrated French onion soup. You can use either flavor in to make gravy, dressing, stuffing, or anything else in which you would usually use turkey or chicken broth. You can even sneak a little of the Roasted Garlic base into some mashed potatoes for […]