Just your friendly reminder that making Thanksgiving dinner does not have to mean: 🙅​ 1) Roasting a turkey 2) Spending days prepping 3) Creating an overwhelming mess in your kitchen​ Here’s an earth-friendly, time-friendly, and space-friendly way to make your holiday meal this year. Full recipe below 👇 Roast: 1 8oz pouch Daring Tenders 2 cups green beans 2 tbsp olive oil 1 tsp minced garlic 1/2 tsp fresh thyme leaves, chopped 1⁄4 cup distilled white vinegar 1⁄4 cup low-sodium soy sauce or vegan Worcestershire 1⁄2 lemon Crushed red pepper flakes (optional) Sea salt Black pepper Vegan Stuffing: 2 cups cubed bread 1⁄2 TBSP vegan butter 1⁄4 yellow onion, chopped 1 celery stalk, chopped 1 cloves garlic, minced 1⁄4 tsp dried sage 1⁄4 teaspoon dried thyme 1⁄2 - 3⁄4 cups vegetable stock Salt + pepper to taste Roast Instructions: 1. Preheat oven to 400oF & line a sheet pan with parchment. 2. In a small bowl, whisk together white vinegar, soy sauce (or Worcestershire), & minced garlic. Set aside. 3. Trim & rinse green beans. 4. Blanch the green beans for 1 min. 5. Add the blanched green beans & Daring Tenders to a large bowl. Toss with 2 tbsp olive oil, 1 tsp sea salt & 1/2 tsp black pepper, juice from 1⁄2 lemon, thyme, & the soy sauce mixture. Mix until all elements are coated. 6. Add the tossed Daring & green beans to one of the lined sheet pans. 7. Set the sheet pan in the oven & roast for 10 min, turning over Daring Tenders half-way through to ensure both sides are golden brown. 8. Remove from the oven & let cool slightly. (Note, cook times may vary slightly. You’ll know your Daring Tenders are ready when golden brown) Stuffing Instructions: 1. Spread the bread cubes out on a baking sheet. Toast for 14-18 min, flipping halfway. 2. Sauté celery & onion in the vegan butter until onion is translucent. Add garlic, sage & thyme & sauté for 2 min. 3. In a large baking dish, combine the toasted bread & celery + onion mixture. Then, add a little bit of vegetable stock at a time until the bread is re-moistened (but not mushy). 4. Add salt & pepper to taste. 5. Bake the stuffing at 375°F for 25-30 min or until the top is golden & crunchy. 6. Plate & serve with your favorite vegan gravy.