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 | 1 g |
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
- Mix dry ingredients, flour, cornmeal, sugar and baking powder together.
- Mix milk and vinegar together.
- Add oil to the milk mixture
- Pour the liquid mixture into the dry mixture and stir until all of the dry ingredients are wet.
- Pour into an oiled 8 x 8 pan.
- 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
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
- Dice cornbread into ½ inch cubes
- Place a single layer of cornbread cubes on a baking sheet
- Spray cubes with oil
- Bake in a 350 F oven for 15 to 25 minutes or until the cubes turn golden brown
- 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
- 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. - In a large bowl, add browned cornbread cubes, and sausage mixture.
- Pour into a baking dish
- 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 |
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
- Heat rice milk in the microwave to a simmer, mix egg replacer and sugar together before mix into the milk and pumpkin.
- Pour mixture into lightly oiled soufflé cups filling them ½ to ⅔ full.
- Place soufflé cups in a baking dish.
- Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups.
- Bake at 325° for 1 hour to 1 hour 10 minutes.
- The custard should be firm when you jiggle.
- Cool completely.
- 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 | 4 g |
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 | |
6) | 2 1/4 | cups | oat milk (you can use vegan milk) |
7) | 1 | tbsp |
Directions
- Add oil and onions to a soup pot, and saute until the onions become translucent
- Add apples, sweet potatoes, and vegetable stock, and simmer until sweet potatoes are soft and tender.
- Use an immersion blender to puree the mixture
- 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 | 2 g |
Potassium | 242 mg |
Phosphorus | 22 mg |
Calcium | 33 mg |
Calories | 128 kcal |
Fat | 14 g |
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 | |
6) | 2 1/4 | cups | oat milk |
7) | 1 | tbsp |
Directions
- Add oil and onions to a soup pot, and sauté until the onions become translucent
- Add apples, sweet potatoes, and vegetable stock, and simmer until sweet potatoes are soft and tender.
- Use an immersion blender to puree the mixture
- Add oat milk and Steak and Bake seasoning; simmer for 5 minutes.