It’s your daily Thanksgiving preview! Today we ogle EveeDream of A Fresh New Stomach’s plate from her 2010 Thanksgiving. It included Hazelnut Cranberry Field Roast, dumplings, mashed potatoes with gravy, stuffing (in the middle), cranberry sauce, greens with garlic and vegan bacon bits, “some more cranberry sauce for good measure,” and Tofurky.
Impressive, no? I always forget how much I love cranberry sauce until Thanksgiving rolls around, and then it’s all I want to eat through January.
Thanks again, Evee!
Reader Megan B. made vegan Christmas Eve dinner for her family for the first time! On her plate, from left: wild rice stuffing with cranberries and walnuts in a roasted portabella cap; twice-baked baby potato with asparagus spears; grilled polenta cake topped with wilted kale; and caramelized butternut squash. In the background is a Field Roast en croute, fresh cranberry sauce, and cashew gravy.
Megan B. has an extremely lucky family, you guys.
Happy Thanksgiving from reader Megan M.! On her plate you can see bread with Earth Balance, Thanksgiving cutlets, fancy olives, two kinds of cranberry sauce, German-style red cabbage, mashed potatoes with mushroom gravy, brandied yams, apple-sage wild rice, and roasted brussels sprouts. She says that it was an all vegan Thanksgiving attended by three vegans and six omnivores, all of whom were very pleased with the dinner. Happy Thanksgiving, Megan!
Happy Thanksgiving from reader Sonni! She threw a post-Thanksgiving dinner party for her friends, because, as she puts it, “most of our families aren’t very vegan/veggie friendly (or are just plain crazy).” On the table here is mac ‘n’ cheez, Tofurky with gravy, stuffing, garlic mashed potatoes, veggies, and cranberry sauce, plus another friend’s candied yams. Those are good friends to have. Happy post-Thanksgiving, Sonni!
Happy Thanksgiving from EveeDream of A Fresh New Stomach and her omnivorous husband, whose feast was all-vegan this year! On this pretty green plate, clockwise from the top, are Hazelnut Cranberry Field Roast, dumplings, mashed potatoes with gravy, stuffing (in the middle), cranberry sauce, greens with garlic and vegan bacon bits, “some more cranberry sauce for good measure,” and Tofurky. See here for more photos of their dinner, their s’mores pie dessert, and their feline dining companions. Happy Thanksgiving, Evee!
Robyn in Berkeley made a super-gravy-ful plate of leftovers: technically an open-face hot seitan sandwich with mushroom gravy, stuffing, mashed potatoes and cranberry sauce, but I bet about 35 percent of that plate is gravy alone. Still! Everything except the single slice of bread is homemade, and the seitan is Ellen’s chef Roberto’s recipe. Really, it looks delicious; hard to go wrong with homemade seitain and gravy! Happy post-Thanksgiving weekend, Robyn!
Here’s a second photo from the same Thanksgiving, this one taken by Breanna, who says that she “had the distinct pleasure of sitting back and barely lifting a finger unless it was towards a mimosa while [the] lovely [Jenn and Gretchen] whipped up the most amazing vegan meal (not just Thanksgiving meal) [Breanna’s] ever had.”
High praise, which continues in her description: “Clockwise: Full-on Tofurky roasted with red taters, carrots, and garlic, fabo gravy, vegan baked mac ‘n’ cheese with broccoli, “butter” and garlic sauteed brussels sprouts, fresh cranberry sauce, mashed sweet potatoes, stuffing with more fabo gravy, and rainbow chard with red peppers….And to climax it all, a melt-in-your-mouth pumpkin pie that was so naughty it refused to be pictured. HA!”
Jenn and Gretchen, know your efforts were very, very appreciated. Happy Thanksgiving to the “babely vegan crew from Oakland”!
Happy gentle Thanksgiving from reader Jenn from Oakland, who “kept it somewhat traditional” this year with her mac ‘n’ cheese with broccoli, cornbread stuffing with mushroom gravy, mashed sweet potatoes, wilted rainbow chard, Tofurky roasted with red potatoes, baby carrots, onion and rosemary, and cranberry sauce. Chard! I am definitely adding chard to my next holiday menu; not only is it super-tasty when fresh, I bet it’d be excellent on fake-turkey leftover sandwiches. Happy Thanksgiving, Jenn!
Happy Thanksgiving from reader Michael! On his Waffle House plate—which we totally covet—clockwise from top, are cranberry sauce, cranberry stuffing (Colleen Patrick-Goudreau’s recipe), butternut squash, mac and cashew cheese casserole (also CPG), Moroccan spiced mashed potatoes with caramelized onions (from Vegan Soul Food by Bryant Terry), and cashew gravy. Um, scrumptious; that cashew gravy looks better with every picture. Happy Thanksgiving, Michael!
Happy Thanksgiving from Rachel in Oakland! She writes, “Main course was the adorable pumpkins stuffed with sage polenta and seitan bourguignon! Recipe from The Millennium Cookbook, tastiness level 12. We also had parsnip mashed potatoes, chard with raisins and capers, mushroom gravy, and cranberry sauce on the table. Dessert was Mom’s amazing apple pie and Millennium pumpkin-ginger cake with hazelnut ganache and cinnamon-coffee sauce and persimmons on top. Mmm…wish you coulda been there!”
Stuffed pumpkins, seitan bourguignon, two pies, and Millennium recipes? Um, yes, Rachel, we wish we could’ve been there too. Happy Thanksgiving!