I tried a $150 plant-based Thanksgiving dinner… here’s why I won’t be quitting meat cold turkey

It’s estimated the average person will consume 3,000 to 4,500 calories on Thanksgiving, making it one of the most gluttonous days of the year. 

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

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

To combat the unhealthy indulgences on turkey day – and many holidays – people are increasingly choosing to ‘go green,’ swapping fatty meats and buttery potatoes for a plant-based meal. We’re told it’s also good for the environment.

And one restaurant in New York, abcV, helmed by Michelin-starred chef Jean-Georges Vongerichten, has launched a vegan version of the Thanksgiving classics in a bid to encourage diners to reconsider what they put on their plate. 

The celebratory three-course feast costs $148 and there is no turkey in sight. Instead, I was met with dishes of beets, chickpeas and even the vegan rendition of steak tartar. 

Chef Neal told me ‘a vegetable-focused Thanksgiving meal takes it from brown to the rainbow,’ and as the plates came out, I quickly got his point. 

I was certainly impressed by the inventiveness of the dishes – and they definitely weren’t lacking flavor – but I found myself still yearning for the nostalgia of a table-side carved turkey.

However, I kept my mind focused on the health benefits of swapping poultry for plants.

A turkey leg with the skin is 190 calories and 10 grams of fat, according to the United States Department of Agriculture (USDA). 

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

One cup of raw mushrooms contains just 15 calories.

Another high-calorie culprit on the Thanksgiving menu is mashed potatoes. One cup contains around 240 calories with nine grams of fat. Sadly it’s the butter and cream making the counts stack up.

However, if you remove the dairy, as abcV does in their mashed potato dish, the same portion would have around 130 calories and seven grams of fat.

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

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

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

The bright orange vegetable only has 60 calories per cup.  

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

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

The dullest-looking dish of all was the olive oil mashed potatoes but surprisingly it was actually one of the most flavorful creations and its slightly chunky texture kept me going back for more.

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

The ‘moreish sides’ included olive oil mashed potatoes with mushroom gravy and roasted honeynut squash

Meanwhile, the mushroom bourguignon was my least favorite because of its thin watery sauce. 

While I had my fill of the savory courses, there was still more to come. 

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

Chef Neal’s vegan version of a pumpkin pie is a delicious squash tart, with banana horchata vegan ice cream, and it contains 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 the dairy, a vegan version of the recipe comes in at 260 calories. 

Dr Tracey Brigman, a nutrition expert based in Georgia, told DailyMail.com although Thanksgiving is just one day of the year, it could have longer-term health effects.

She explained: ‘Overeating at the holidays can lead to bad habits. It can create a pattern of losing and regaining weight that can lead to increased body fat percentage, slower metabolism, and increased risk of some chronic diseases.

‘Short term, overeating can result in nausea and vomiting and indigestion.

‘For people living with diabetes, it can result in 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 day, abcV will be offering a choice of à la carte and family-style coursed menus from 12-8pm, with prices starting from $148 pp

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

Looking at ABCv’s plant-based menu, Dr Brigman and Dr Detwiler say they approve of the concept, with it being better on the waistline and less likely to ‘lull 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, leaving you less likely to feel the ‘food coma’ many associate with Thanksgiving.’

Chef Neal told me: ‘A plant-based thanksgiving can still be rich and decadent while allowing you to feel energetic and vibrant versus sleepy and full. 

‘It’s also a powerful experiment to share a meal with friends that has such a lighter burden on resources and the climate.’

Dining at abcV certainly made for a fun experiment but for die-hard meat eaters it will be tricky to get them to skip the hallmark turkey of Thanksgiving completely. 

Indeed, my friend said as we left the restaurant: ‘I’ll definitely be having a steak tonight.’