Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (8)
THIS is seriously the BEST meal I’ve had at FOK! Truly. I even overcooked my squash – but that’s ok, it was still the most beautiful meal. It made me think of Thanksgiving. I am grateful for this recipe.
I made this last night. I was NOT expecting THIS! UTTERLY AMAZING. It will be a staple in my life.
I love how versatile this recipe is! We have a nut allergy, so I omit the sauce. I use stuffing instead of bread crumbs (adjust the seasonings) and this year I’ll remember the cranberry (sauce). I’ll often use canned sweet potatoes instead of fresh. It is so delicious! I love this recipe, especially for Thanksgiving and Christmas. Yum!
I didn’t like the result. The taste was very strong and weird. Too much garlic even though I decided to put less.
I think there’s a misprint in the recipe. It says 2 Tbsp minded garlic, but then says 12 cloves. Yeah, 2-3 cloves is all you need. Mine did not at all have a garlicky aroma.
Is it ok to omit the nutritional yeast? Is there something I can substitute?
How many servings is this?
Absolutely delicious! My two and three year olds finished their serving.