The RenalTracker Team
November 2, 2020

It’s almost Thanksgiving Day! Many of us associate the celebration to a feast starring turkey, potatoes, stuffing, and sweets. However, binging on these holiday staples can increase your sodium and potassium levels. When you’re on a renal diet, you’ll want to make sure you’re eating foods that are gentle on your kidneys all year round even in the holidays. 

Enjoying a scrumptious Thanksgiving spread and keeping up with your renal diet don’t have to be at odds with each other. So to help you seize the feast without impacting your kidney health, RenalTracker’s resident chef Duane Sunwold and Spiceology have teamed up to give you 4 plant-based, kidney-friendly recipes you can try on Thanksgiving Day.

1. Cornbread Stuffing with Vegan Sausage

Recipe 1 Part 1: The Cornbread 

Nutrient Analysis

Makes 9 servings

Sodium

25 mg

Protein

3 mg

Potassium

245 mg

Phosphorus

148 mg

Calcium

85 mg

Calories

248 kcal

Fat

g

Cornbread - Renal Diet Thanksgiving Recipe

Preparation

Baking

Total

10 mins

20 to 25 mins at 400 F

35 mins

Ingredients


QTY

UNIT

FOOD ITEM

1)

1 1/4

cups

AP Flour

2)

1

cup

cornmeal

3)

1/3

cup

sugar

4)

1

tbsp

baking powder

5)

1 1/4

cup

plant-based milk ( Chef Duane used oat milk) you can use vegan milk

6)

1/3

cup

vegetable oil

7)

1 1/2

tsp

sugar

Directions

  1. Mix dry ingredients, flour, cornmeal, sugar and baking powder together.
  2. Mix milk and vinegar together.
  3. Add oil to the milk mixture
  4. Pour the liquid mixture into the dry mixture and stir until all of the dry ingredients are wet.
  5. Pour into an oiled 8 x 8 pan.
  6. Bake at 400F for 20 to 25 minutes.  A toothpick should come out clean, when the cornbread is baked.

Recipe 1 Part 2: The Stuffing with Vegan Sausage

Nutrient Analysis

Makes 6 servings

Sodium

180 mg

Protein

g

Potassium

465 mg

Phosphorus

240 mg

Calcium

148 mg

Calories

455 kcal

Fat

19.68 g

Preparation

Baking

Total

40 mins

20 to 25 mins

65 mins

Ingredients


QTY

UNIT

FOOD ITEM

1)



Spray oil

2)

1

pc

onion diced (10oz)

3)

3

pcs

celery stalks, diced (9 oz)

4)

2

tbsp

vegan butter (Chef Duane used Earth Balance)

5)

1

tsp

poultry seasoning

6)

1/2

tbsp

7)

4

tsp

vegan breakfast sausage ( Chef Duane used Morning Star)

Directions

  1. Dice cornbread into ½ inch cubes
  2. Place a single layer of cornbread cubes on a baking sheet
  3. Spray cubes with oil
  4. Bake in a 350 F oven for 15 to 25 minutes or until the cubes turn golden brown
  5. While cornbread is in the oven, add vegan butter to a fry pan, add diced onions and celery. Cook over medium heat until the onions are translucent
  6. Add poultry seasoning and sage and cook for 2 more minutes.
    Chop vegan breakfast sage into very small pieces
    Add to onion mixture and heat through.
  7. In a large bowl, add browned cornbread cubes, and sausage mixture.
  8. Pour into a baking dish
  9. Bake at 350 F for 20 to 25 minutes until the stuffing is heated through.

2. Pumpkin Maple Custard

Nutrient Analysis

Makes 4 servings

Sodium

60 mg

Protein

2 g

Potassium

187 mg

Phosphorus

86 mg

Calcium

131 mg

Calories

180 kcal

Fat

1.44 g

Pumpkin Maple Custard - Renal Diet Thanksgiving Recipe

Preparation

Cooking

Total

20 mins

75 mins

95 mins

Ingredients


QTY

UNIT

Food Item

1)

1 1/2

cup

Rice Milk

2)

1

cup

(7.5 oz) Canned Pumpkin

3)

3

tbsp

egg replacer

4)

1/3

cup

sugar

5)

3/4

tsp

6)

1

tsp

Maple syrup

Directions

  1. Heat rice milk in the microwave to a simmer, mix egg replacer and sugar together before mix into the milk and pumpkin.
  2. Pour mixture into lightly oiled soufflé cups filling them ½ to ⅔ full.
  3. Place soufflé cups in a baking dish.
  4. Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups.
  5. Bake at 325° for 1 hour to 1 hour 10 minutes.
  6. The custard should be firm when you jiggle.
  7. Cool completely.
  8. Warm maple syrup and drizzle over the top before serving.

3. Tandoori Sweet Potato and Apple Soup

Nutrient Analysis

Makes 8 - 1 cup  servings

Sodium

131 mg

Protein

1.78 g

Potassium

223 mg

Phosphorus

19 mg

Calcium

33 mg

Calories

128 kcal

Fat

g

Tandoori Sweet Potato and Apple Soup - Renal Diet Thanksgiving Recipe

Preparation

Cooking

Total

15 mins

35 to 45 mins

60 mins

Ingredients


QTY

UNIT

Food Item

1)

1

tbsp

vegetable oil

2)

1

diced

(10 oz) onion

3)

1 1/2

pcs

sweet potato, boiled, peeled & diced

4)

3

tart

apples, peeled, cored and diced

5)

4

cups

low sodium vegetable stock

6)

2 1/4

cups

oat milk (you can use vegan milk)

7)

1

tbsp

Directions

  1. Add oil and onions to a soup pot, and saute until the onions become translucent 
  2. Add apples, sweet potatoes, and vegetable stock, and simmer until sweet potatoes are soft and tender.
  3. Use an immersion blender to puree the mixture
  4. Add oat milk and Tandoori Glory; simmer for 5 minutes.

4. Spicy Yam and Apple Soup

Nutrient Analysis

Makes 8 - 1 cup  servings

Sodium

72 mg

Protein

g

Potassium

242 mg

Phosphorus

22 mg

Calcium

33 mg

Calories

128 kcal

Fat

14 g

Spicy Yam and Apple Soup - Renal Diet Thanksgiving Recipe

Preparation

Simmer

Total

15 mins

35 to 45 mins

60 mins

Ingredients


QTY

UNIT

Food Item

1)

1

tbsp

vegetable oil

2)

1

diced

(10 oz) onion

3)

1 1/2

pcs

yams, peeled and diced

4)

3

tart

apples, peeled, cored and diced

5)

4

cups

low sodium vegetable stock

6)

2 1/4

cups

oat milk

7)

1

tbsp

Directions

  1. Add oil and onions to a soup pot, and sauté until the onions become translucent 
  2. Add apples, sweet potatoes, and vegetable stock, and simmer until sweet potatoes are soft and tender.
  3. Use an immersion blender to puree the mixture
  4. Add oat milk and Steak and Bake seasoning; simmer for 5 minutes.


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