There are two types of people in this world – those who plan every detail of every holiday party they host, and those who, as much as they try, can’t help but leave the planning to the very last minute. We feel for the folks who fit the second description, which is why we’re here to simplify the almost-always overwhelming task of dreaming up a Thanksgiving menu with our list of festive collagen recipes.
Some of these culinary creations require an oven, while others don’t. Despite their inherent differences, they all share one thing in common: They make for delicious adds to your Thanksgiving spread. Plus, each recipecalls for one of our collagen products. As a reminder, our collagen powders help to support healthy hair, skin, nails and joints**.
Let’s get cookin’.
Make These Collagen Recipes for Thanksgiving
easy creamy gravy
Yields about 2 cups of gravy
- ¼ C tallow, ghee or butter (your fat of choice)
- 1 t onion powder
- 1 t garlic salt
- 1 T fresh rosemary, chopped
- 1 t fresh cracked black pepper
- 3 C water
- 6 scoops Beef Bone Broth Collagen
- Heat a large, deep skillet over medium heat. Add the fat, onion powder, garlic salt, rosemary and cracked pepper.
- Cook until the fat has melted and the herbs are fragrant, about 2 minutes.
- Add the water and Beef Bone Broth Collagen and whisk well. Bring the mixture to a simmer, whisking occasionally and cook for 10-15 minutes to reduce and thicken the gravy.
- Remove from the heat and allow to cool for 10 minutes before adding to a blender.
- Blend with caution (hot liquids can cause the blender lid to pop off) on high speed until creamy in appearance. Keep warmed until serving.
sweet potato crème brûlée
Yields 2 servings of Sweet Potato Creme Brulee
- 2 T Vital Proteins Beef Gelatin
- ¼ C maple syrup
- 2 T molasses
- 1 C cooked and pureed sweet potato
- 1 T vanilla extract
- 2 t pumpkin pie spice
- ¼ t sea salt
- 14 oz. canned coconut milk, heated to simmering
- 2 T turbinado sugar
- In a large bowl, combine the Beef Gelatin with the maple syrup and molasses. Stir well and set aside for 2-3 minutes to "bloom."
- Add the puréed sweet potato, vanilla extract, pumpkin pie spice, and sea salt to the bowl.
- Whisk briskly until the mix is smooth.
- Pour in the hot coconut milk and blend with an immersion blender until the gelatin is melted and the mixture has become very smooth.*
- Portion the creme brûlée mix into two large ramekins.
- Chill for a minimum 1 hour, or until the pudding has set.
- Keep refrigerated until serving.
- Place the ramekins in the freezer for 10-15 minutes before brulée-ing. Pour approximately 1 tablespoon of turbinado sugar on the top of each pudding.
- Turn the ramekin to spread the sugar and ensure there is an even coating across the top.
- *Using a hand-held kitchen torch, evenly brown the sugar to caramelize it and create a crispy layer. Move quickly, as the heat from the flame can melt the pudding. Serve immediately.
*Notes: if your coconut milk is not hot enough to melt the gelatin, you can transfer the whole mix to a saucepan and gently heat it until the mix is smooth. Use caution not to boil, as gelatin is sensitive to heat.
*If you don't have a hand-held torch, the broiler in your oven can work to caramelize the sugar. You may not get as even of a browning and more of the pudding may melt due to the intense heat of the oven. Keep a close eye and remove it promptly. If it becomes overly melted, throw it into the freezer for 15 minutes and it should set up quickly with the sugar still caramelized.
no-bake green bean casserole
Yields 4 servings (as a side dish)
- 1 lb. green beans, ends trimmed
- 2 slices bacon, chopped small
- ½ lb. cremini mushrooms, sliced thick
- 2 cloves garlic, minced
- 2 sprigs fresh thyme, leaves removed
- ¼ C white wine (or sub lemon juice)
- ½ C coconut cream* (can sub heavy cream)
- 2 scoops Vital Proteins Beef Bone Broth Collagen
- 2 t arrowroot starch
- ½ t sea salt
- ¼ t ground pepper
- Bring a large pot of water to a boil. Add a pinch of sea salt and the green beans to the pot. Cook 3-4 minutes and remove them into a large bowl of ice water (this will quickly stop the cooking). Set aside for later.
- Add the chopped bacon to a large skillet over medium heat. Cook until the bacon is crisp, then remove it from the pan with a slotted spoon. Set it aside in a bowl for later.
- Add the sliced mushrooms to the bacon grease and spread in an even layer. Cook over medium heat until browned on both sides.
- Add the minced garlic, thyme leaves, and white wine and stir for 1 minute to cook off the alcohol, scraping any bits from the bottom of the pan.
- Add the coconut cream, Beef Bone Broth Collagen, arrowroot starch, sea salt, pepper and cooked bacon.
- Stir well to dissolve. Simmer for 5-10 minutes, or until the sauce has thickened to the consistency of thick gravy.
- Drain the green beans and shake most of the water off. Add them to the pan of sauce, cover with a lid and turn the heat to low to warm the beans through.
- Prepare the Crispy Onions (recipe below) while the beans are warming.
- Pour the beans and sauce out into a serving dish and top with the crispy onions. Serve immediately.
- 2 large shallots
- 3 T arrowroot starch
- avocado oil, for pan frying
- Heat a large skillet over medium heat. Add enough avocado oil to cover the bottom with about 1″ of oil.
- Peel the shallots and slice them thinly into rings (a mandolin works really well here). Add the shallot slices to a large bowl and separate the inner rings of each slice. Add the arrowroot and toss well until each ring is coated evenly.
- Once the avocado oil is hot, pan fry the onion rings in batches. Watch for them to turn golden brown and remove them from the pan onto a cooling rack over some paper towels to catch the grease.
maple glazed carrots
Yields 4 Servings
- Preheat oven to 400°F.
- Line a baking dish with parchment paper. Add carrots and drizzle oil and maple syrup. Mix together with the beef bone broth powder and add rosemary, salt and pepper.
- Bake in the oven for 25-30 minutes or until soft.
- Remove from oven, top with fresh parsley and pomegranate and enjoy!
mashed potatoes recipe
Yields around 5-6 servings
- 2 lbs. russet potatoes (skin left on, cubed)
- 3 bacon strips (cooked and chopped)
- 1 T minced garlic
- ¼ C avocado oil
- ½ C almond milk
- 2 scoops Vital Proteins Collagen Peptides
- ¼ C green onion
- 1 T fresh parsley (chopped)
- Salt and pepper to taste
- In a large pot, add water and bring to a boil.
- While the water is being boiled, chop the potatoes and add to the boiling water. Boil the potatoes for about 10-12 minutes or until soft.
- As the potatoes are being boiled, add the bacon strips to a pan and cook until done.
- Once the potatoes are soft, strain the water and add the potatoes back into the pot.
- Add in the oil, milk and Collagen Peptides and mix together with a potato masher. Then add in the green onion, salt and pepper and mix until combined.
- Lastly, add the mashed potatoes to a dish and garnish with bacon bits and parsley.
roasted brussels sprouts with bacon
Yields 4-5 servings
- 1 lb. brussels sprouts (halved)
- 4 slices bacon (sliced)
- 1 garlic clove (minced)
- 2 T avocado oil
- 1/3 C pecans (chopped)
- 1 T fresh parsley
- 2 scoops Vital Proteins Collagen Peptides
- Salt and pepper to taste
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add brussels sprouts into a bowl and toss with the oil, Collagen Peptides, chopped pecans, garlic, and salt and pepper.
- Add the brussels sprouts and pecans onto the lined baking sheet and add the bacon.
- Roast in the oven for 15-20 minutes and flip halfway.
- Remove from the oven, add fresh parsley and enjoy!
**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.