Moar Vegan Thanksgiving »
Our vegan Thanksgiving spread! This is my 17th meatless year, and 6th totally vegan. My husband is vegetarian, and the rest of our family is omni, to quote my uncle mid-meal last night, “You’ll make a vegan of me yet!”
Roasted Brussels sprouts, Roasted Cauliflower & Red Skinned Garlic Potato Mash (cauliflower roasted with extra-virgin olive oil, sea salt, and pepper, roasted garlic, and boiled red-skinned potatoes, mashed with earth balance, a little soy milk, lots of nooch, sea salt, and pepper), and my husband’s favorite - Tofurky! Marinated with olive oil, soy sauce, rosemary, and thyme, and surrounded by roasted sweet potatoes, carrots, and sweet onions.
Happy cruelty-free Thanksgiving everyone!!!
My little family’s big vegan spread! Featuring roasted brussels sprouts, carrots, parsnips, onions and sweet potatoes, mashed potatoes, quinoa-stuffed acorn squash, veggie pot pie, and apple pie for dessert/breakfast the next day. And plenty of wine of course. Happy no-turkey day!
Happy Thanxvegan from Midcoast Maine! »
For the past two years my husband and I lived in San Francisco and attended a “Thanxvegan” dinner that our friend held for 30 to 40 guests. This year, after a cross-country move to Maine, we made our own holiday vegan dinner … for just us two. We had Trader Joe’s Turkey-less Stuffed Roast (http://www.pinterest.com/pin/34832597089695343/), homemade cranberry sauce, and garlic mashed potatoes made with nutritional yeast and Tofutti Sour Cream (http://www.tofutti.com/dairy-free-cheeses/sour-cream). My favorite dish was the sausage, sage, and apple stuffing made with Tofurky Italian links (http://www.tofurky.com/tofurkyproducts/sausages.html). We enjoyed vegan pumpkin pie and coconut whipped cream for dessert. Happy Thanxvegan, Sadie & Jeremy Roberts
Three courses of vegan Thanksgiving gluttony! To start, vegetable crudites and crackers with Rawsome nut dip, vegan cheese ball, and carrot cashew pate; plus maple cinnamon roasted chickpeas. My somewhat washed out main dishes: Field Roast hazelnut and cranberry roast en croute with miso mushroom gravy on top; roasted butternut squash salad; brussels sprouts with hazelnuts; dressing with chestnuts, apples, and Field Roast snausages; baked sweet potatoes and apples in sweet sauce of cinnamon maple syrup deliciousness; mashed potatoes; and cranberry sauce in the center. Then to wrap things up, apple pie, pumpkin bars, and caramel pecan bars. (This is why I’m fat (YOLO.).)
And because I like footnotes:
THIS IS ALL DELICIOUS. I am about to devour some leftovers!!!
From the wonderful Elise:
Here’s the rundown from my 17th annual vegan Thanksgiving. We went to three Thanksgivings: swung by the Souley Vegan brunch in Oakland; visited family in the Easy Bay; and finished out with Thanksgiving with friends at an organic farm in Los Altos. The food was all amazing!!
1. Souley Vegan brunch buffet:
Tofu loaf and gravy, bean salad, green salad, waffles, southern fried tofu, cranberry sauce, collard greens, mashed potatoes, corn
2. Pumpkin pie brownie slice with pecan crumble, topped with coconut-based pumpkin pie spice ice cream (all homemade).
3. Green bean casserole, sweet potato latkes with cranberry applesauce, meatless loaf with gravy, roasted Brussels sprouts/red grapes/walnuts with thyme (all homemade).
I love it so much!!!
Clockwise from top right: crockpot stuffing, Field Roast seitan en croute, shiitake bacon, roasted brussels sprouts, shiitake and oyster mushroom gravy and mashed potatoes. From Jeff and Erin at Olives for Dinner.
Vegan Thanksgiving in Columbus, OH »
Potato bread rolls, carmelized sweet potatoes, cheesy potatoes, mashed potatoes with gravy, Gardein holiday roast (one with Gardein gravy & one with homemade chickpea gravy), stuffing in the middle. We also had 2 pumpkin pies and a peanut butter ice cream pie with chocolate on top.
Happy Thanksgivukkah Everybody! Spiraling inward, clockwise from the bottom, we had: Tofurky with Mushroom Gravy from Vegan Brunch, Hawaiian Sweet Rolls, Green Bean Casserole, Everything Bagel & Sausage Stuffing from this November’s Everyday with Rachel Ray magazine, Colcannon with Earth Balance, Cranberry sauce, Sweet Potato Latkes, Roasted Potatoes, Parisian Carrots, Peas, Corn and Brussel sprouts!
(For the sake of expediency I didn’t put “vegan” in front of each dish because it seemed a bit redundant but rest assured the whole Megillah is either vegan, veganized or a good old fashioned plant.)
Vegan Thanksgiving for Two in San Francisco »
Gardein Holiday Roast with sides and Panil Barriquée sour ale
Everything on a plate. The cranberry sauce and rolls are homemade and the potatoes are loaded with Earth Balance, TJ’s soy creamer, and Just Mayo vegan mayonnaise.
After dinner we made some hot wassail with Madeira, baked apples with brown sugar, California brown ale and winter spices. This glass features some bonus vegan marshmallows.
[AMAZING - Ed.]
First plate is vegan baked pumpkin mac and cheese (made with Daiya cheddar!), vegan mashed potatoes and vegan sauteed spinach and mushrooms.
Second dish is vegan (and gluten free!) strawberry-apple crumble with Coconut Bliss ice cream:
And lastly, vegan pumpkin ice cream (made with So Delicious Culinary Coconut Milk)!
OMG vegan coconut pumpkin ice cream I DIE. Dead.