Are flax eggs a scam? How do you make aquafaba whip up for a meringue? What can you use in a vegan Wellington stuffing in place of nuts when someone has an allergy? These questions are answered in this edition of the Salon Series, a holiday prep session with two of the best plant-based recipe developers working today.

It’s been my experience, as a touring road show (or author of a book called No Meat Required), that vegans and vegetarians are desperate for their omnivorous family and friends to enjoy the food that they prepare. This anxiety is especially palpable around the holidays, and I’ve certainly eaten my fair share of plain baked sweet potato, so I wanted to bring together two of my favorite cookbook authors—Joe Yonan (Cool Beans; Mastering the Art of Plant-Based Cooking; the Eat at Joe’s newsletter) and Philip Khoury (A New Way to Bake; Beyond Baking)—who have expertise in savory and sweet plant-based cuisine.

What advice could they give us for navigating this time of year both deliciously and consciously? Joe and Phil both make great points about how when you take things like turkey, eggs, and dairy butter out of the equation, suddenly everything becomes simpler and you’re just making a delicious, abundant meal without pressure.

Above, a preview of this conversation. Below the fold, a link to the entire video.