Thanksgiving can be a tricky time of year to be a vegan. Oftentimes, people make distinctions between “normal” food and plant-based food, when in actuality, there’s plenty of traditional holiday fare that can be made vegan-friendly with a few cruelty-free substitutions. In the following video, Colleen Patrick-Goudreau, award-winning author of such books as The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, and Vegan’s Daily Companion; the host of the popular podcast Vegetarian Food for Thought; and the mastermind behind the new multimedia online program The 30-Day Vegan Challenge, dishes up the 411 on how to have a happy, healthy, delicious Thanksgiving that’s good for you and the animals:
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Emily Rems is a feminist writer, editor, rock star, playwright, and occasional plus-size model living in New York’s East Village. Best known as managing editor of BUST magazine, Emily is also a music and film commentator for New York’s NPR affiliate WNYC, and is the drummer for the horror-punk band the Grasshoppers. Her nonfiction writing has appeared in the anthologies Cassette from my Ex and Zinester’s Guide to NYC, and her short stories have been published in Rum Punch Press, Lumen, Prose ‘N Cons Mystery Magazine, Writing Raw, and PoemMemoirStory. She was nominated for a Pushcart Prize for fiction in 2015 and is working on a novel. Follow her on Twitter @emilyrems.