Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
Do the potatoes need peeling?
WHat can I sub the cashews for a no nut recipe?
What steps can you do ahead of time? I want to serve this tomorrow and I am wondering what can be done today.
Looks yummy, but my son is allergic to cashews. Can you recommend a replacement? Or, can it be made without it?
Usually I see white beans as a replacement for cashews
Pretty tasty supper dish. I omitted one sweet potato and added cubed tofu for extra protein. I also used 6 cloves of garlic instead of the 12. Next time, I think I’ll throw in some celery and cut back on the lemon just a smidge.
Added fresh grated ginger with equal parts garlic, (subtracted rosemary ’cause a family member isn’t too keen on that flavor) also added one chopped jalapeño for some heat. Will keep this recipe on deck for larger friend and fam gatherings. Thanks for the base recipe!
added fresh grated ginger with equal parts garlic, and jalapeño for heat, took out rosemary. Really tasty! Will keep this recipe on deck for larger meals with friends and fam! Thank you for the base recipe!
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!
How well does it work without the sauce? We too have a nut allergy in our family. This sounds good except for that part. I want to make sure it isn’t dry.
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.