Anti-Flag certainly knows how to put on a kick-ass show for adoring fans across the globe, and now, they’re shaking things up in the kitchen! This legendary punk-rock band has always used its platform to speak out for animal rights and against injustice, but now, these musicians are showing us a whole new culinary side to their personalities—and just in time for Thanksgiving! Check out their cooking video.

“[T]hink about what you’re putting in your body … Think about what you’re going to eat, whether you’re going to hurt an animal or whether you’re going to get outside of that world [and] find some empathy within yourself.” —Justin Sane

In a peta2 exclusive, Chris No. 2, Justin Sane, and Chef Roberto Martin made a mouthwatering vegan feast. Balsamic-Maple-Glazed Roasted Carrots, Wild Mushroom Gravy, Stuffed Acorn Squash, Raw Cranberry Salsa, and Raw Pumpkin Pie are just a few of the highlights of their cooking video. Check out the delish recipes below!

Keep Cruelty Off Your Plate

Anti-Flag is no stranger to animal rights. Always at the forefront of activism, the group urges its fans never to be silent and to speak out against oppression. Every year, more than 44 million turkeys are killed at Thanksgiving, and more than 22 million die at Christmas. They’re bred to grow as large and as quickly as possible to maximize profits for farmers. Because of this, they become so large that they can’t reproduce naturally. Now, all turkeys born in the U.S. on factory farms are conceived through artificial insemination, which is a form of rape. Plus, turkeys slaughtered for food are often just 5 or 6 months old! This. Is. Not. Normal.

Feeling Inspired? Try Vegan!

“I think that vegetarianism to me is that first step … towards empathizing with people who have less than us and taking us into a greater sphere of having empathy for all living things beyond animals and people but just the planet.”—Justin Sane

Turkeys are smart, social animals who love to listen to music, and they even purr! Plus, with so many delish vegan brands, like Beyond Meat, Field Roast, and Gardein, available at your local grocery store, having a robust vegan feast has never been easier. Just check out these delicious recipes:

Balsamic-Maple-Glazed Roasted Carrots

Adapted from Chef Roberto Martin

1 lb. raw carrots, washed and dried

3 Tbsp. balsamic vinegar

1/4 cup maple syrup

2 Tbsp. olive oil

Salt and pepper, to taste

Preheat the oven to 450˚F.

Slice the carrots at an angle, turning clockwise after each cut. Place in a bowl and toss with the balsamic vinegar, maple syrup, and olive oil until well coated.

Pour onto a lined baking sheet and roast for 20 minutes, or until fully cooked. Season with the salt and pepper, to taste.

Stuffed Acorn Squash

Adapted from Chef Roberto Martin

3 acorn squash, washed and dried

Olive oil

Salt and pepper, to taste

1 pkg. vegan, gluten-free cornbread mix (try Pamela’s or Bob’s Red Mill brand)

1 1/2 cups mushrooms, coarsely chopped

3 stalks celery, finely chopped

2 carrots, finely chopped

Preheat the oven to 450˚F.

Slice the tops off the acorn squash and remove the seeds. Place on a lined baking sheet. Drizzle olive oil over top and rub with the salt and black pepper. Place in the oven and cook for 20 minutes, then remove and set aside.

In a large bowl, prepare the cornbread according to the package directions, except for baking. Stir the mushrooms, celery, and carrots into the batter. Add salt and pepper, to taste.

Spoon the mixture into each roasted squash. Place back in the oven and cook for 20 minutes, or until the top of the cornbread mixture is browned.

“We always enjoy being together with our family and being together with our friends, even if some of them don’t see eye to eye with us on our political stances or maybe the way we eat. But we can always learn from each other and grow because of that.”—Chris No.2

This Year, Choose to Celebrate T h a n k s g i v i n g With Compassion. Try Vegan.

Check out our free peta2 recipes!