Hosting a dinner party can be daunting—especially when the guest list includes a mix of plant-based and non-plant-based eaters. Enter Jackie Akerberg, the creative force behind The Clean Vegan Cookbook and the popular blog Jackfruitful. Inspired by her mother’s knack for hosting, Akerberg has mastered the art of stress-free gatherings that bring everyone together—no matter their dietary preferences. “My mom is the hostess with the mostest, and I grew up having that joy ingrained in me,” says Akerberg. Since adopting a plant-based lifestyle in 2019, she’s turned her passion for hosting into an opportunity to make plant-based eating approachable, exciting, and—most importantly—delicious for all. “It’s a really fun way to introduce people to plant-based eating, without any pressure,” says Akerberg. We caught up with Akerberg to learn her tried-and-true strategies for hosting with confidence, keeping everyone at the table happy, and embracing the joy of sharing good food.
What’s your advice for hosting a crowd of plant-based and non-plant-based eaters?
Jackie Akerberg: Just because you are plant-based doesn’t mean you have to have everything that you’re offering be plant-based, unless that’s really important to you. I’m not going to cook any sort of meat, but will I grab a chunk of regular cheese to throw on the cheese board, if we’re having appetizers? Absolutely. I know that it’s just one day, and I’m making people happy, and that’s fine. It’s about knowing your audience, and not letting people feel isolated—in the same way that if you went to their home for the holidays, you would hope they were inclusive of you, but also wouldn’t expect them to have a fully vegan meal for everyone there.
We hosted a dinner the day after Thanksgiving a couple of years ago. Everyone had already had a traditional meal, so I wanted to do something different. I was going to be the only plant-based eater there, out of 15 people, and I made pretty much everything plant-based, [including] a huge squash soup and a big salad. My husband made lobster rolls, but I also made a vegan lobster roll with hearts of palm and tofu. Everyone loved that, too. It’s interesting: I think when people don’t feel pigeonholed into something, they’re more open to try it. And then they might be more accepting in the future.
Akerberg’s go-to Cranberry Salsa with Vegan Ricotta, from a recent party spread. Photo courtesy Jackie Akerberg.
Are there specific types of dishes you find are successful with mixed crowds?
JA: I recommend thinking outside the box of the standard American plate, or traditional holiday meals. … Typically, more ethnic-type meals are more plant-based. It’s so easy to do a big veggie stir-fry, or fajitas, or a curry, or soups. Those can easily be plant-based without omnivores even missing the meat, versus trying to recreate a traditional holiday roast.
Do you have any guaranteed slam-dunk recipes for the holidays?
JA: My cranberry salsa with vegan ricotta is always a hit. People love it. It’s sweet, it’s tangy, it’s spicy, it’s fresh. And then, the ricotta is so creamy that it just really works. For the ricotta, I personally really love Kite Hill because it’s so clean. But I also have a tofu ricotta recipe in my cookbook that is really easy to make, and it’s even more delicious, if you want to take the extra five minutes to prepare that.
Outside of that, for the holiday season, I love to do things like an oven-baked vegan mac and cheese, or a hearty pasta salad or quinoa-kale salad or a Brussels sprout salad. Something that’s going to be really filling and nutrient-dense is always a delicious option. … If you want to have a beautiful, plated main course, try something like a portobello mushroom, cauliflower steak, or squash as the main, surrounded by heartier ingredients.
How can hosts make life easier on themselves?
JA: I used to be very stressed prior to hosting, but I have figured out a lot of ways to make it more stress-free. First of all, plan everything you’re making at least a week in advance. I just do an iPhone note, and I list everything I’m making, and beneath that, all the ingredients I need. Then come up with a schedule. Figure out what you can prepare ahead of time—for example, soups and cookies you could make a week in advance and throw in the freezer, and pull them out morning of.
If you’re going to be cooking while guests are at your home, then do as much prep as you can. Let’s say I’m making a curry: I’ll have my saucepan and Dutch oven out, and all the ingredients pre-measured, with the spices in a bowl and the rice in the measuring cup. That way you can still be an engaged host. You’re not just in the kitchen, hovering over the stove.
ANd whatever you do, do not set the table the day of. That’s something that can totally be done the day before. My mom would even put out all of her serving dishes on the table where she wanted them, with a sticky note or a little piece of paper that said, “green bean casserole” or “sweet potato casserole,” etc. Then it’s easy, because then you know exactly where things are going to go, exactly which serving dish you’re going to use. And the day of you just grab that, fill it, and put it back. That’s something I learned from her.
Akerberg sets the table a day or two in advance. Photo courtesy Jackie Akerberg.
When freezing cookies, do you bake them beforehand or do you just prep the dough?
JA: You can do either. There’s nothing better than showing up to a house that smells like freshly baked cookies. But if you’re just making a chocolate chip or oatmeal cookie, or really any cookie that doesn’t have a soft filling or jam or creamy element, you can bake them up to a month in advance. Let them cool completely, throw them in an airtight container in the freezer, and then pull them out the morning of your party. They will thaw to room temp and be just as good as you baked them the day of.
Do you turn to any kind of ready-made items to keep things easy?
JA: I’ll buy sweet potato puree and pumpkin puree, for any sweet potato or pumpkin baked goods. Every Christmas morning I make my sweet potato muffins with cream cheese filling, and they have a crumb topping; I use the Kite Hill ricotta and sweet potato puree for that. I’m not steaming those sweet potatoes and mashing them. It’s just so much easier, especially during the holiday season. Also, I’m not always making my beans in a pressure cooker. I love the texture of Jovial brand beans. They come in a jar, and they taste and feel a lot more like freshly cooked beans [than canned beans do]. They’re a little bit more al dente. And for people that are avoiding BPAs, they’re a good option.
Any other advice for our readers?
JA: I think the biggest thing I have learned over the years is that you catch more flies with honey than you do with vinegar. (Not a vegan saying, I know.) Early on in my plant-based days, I was like, “Why isn’t everyone doing this? How can you eat meat?” I was devastated about people making other choices. I think it’s not uncommon to get a little bit passionate or defensive, especially if you’re put on the spot by an ornery person, or an innocently curious person who has a bad approach. But I’d encourage you to just be super inclusive and inspiring. Invite people to try plant-based food without pressuring them. … The same way you want to be accepted and included for the way you eat, understand this style of eating doesn’t work for everyone, and be really inclusive about that.
Complete Your Holiday Menu
For Jackie Akerberg’s Cranberry Salsa recipe and dozens more festive plant-based dishes, check out our collection of favorite vegan holiday recipes and put together your ideal menu!
