Meagen of Vegan Food Addict made these glorious Thanksgiving pierogis because she is brilliant and knows everyone’s secret favorite food is side dishes you can eat with your hands. To wit: Inside these babies are mashed potatoes AND stuffing, and they are topped with gravy. Make these with your Thanksgiving leftovers, or combine three dishes into one master plate and serve these alongside your UnTurkey and sweet potato pie. You can’t lose!
VegNews has an article up with a million kinds of mashed potato recipes and I had to share because mashed potatoes are my favorite potatoes. If you know me AT ALL (I’m glaring at you while I say this), you know that I love love love love love mashed potatoes with a kind of reverence that I usually reserve only for my dog, and I might even love her less because I don’t eat her, thus making her part of me, the purest form of love. Ask any slow foodie.
Does that make sense? Maybe not, but it’s because they love and respect animals so much that they eat them! Anyway, that’s how I feel about mashed potatoes.
Speaking of potatoes, ask me sometime to tell you my favorite blonde joke. Seriously, it’s really good.
Daelyn of This Dish Is Veg had a great big family dinner, with a seitan roast, mashed potatoes, mushroom gravy, French bread, and apple and pumpkin pies—all homemade, and all looking delicious!
[Are you making something special for new year’s? Send us a photo!]
This is reader BW’s plate from Christmas day! BW says that “Some [dishes were] made by me, some made by family with my input on veganization. Going clockwise, starting at the bottom, is a seitan roulade I made filled with shiitake mushroom and vegan sausage stuffing. Then a huge helping of said stuffing and mashed potatoes covered in Tofurky-brand gravy because it’s easy and yummy. Then collards with tomatoes. Then a ridiculous garlicky beet salad, then a vegan version of this thing called “The Bread” which is basically a decent loaf of bread SMOTHERED in butter or in my case Earth Balance and broiled till it turns into something magical and delicious. In the center is corn!”
Isn’t it lovely when omnivorous families make vegan food for you, freaky hippie meat-forbearing children?
Also, if anyone wanted to make me The Bread sometime, I would NOT turn it down. DANG.
Happy Thanksgiving from Lisa Blonder Ohlenkamp of Blonderland! She and her husband are Californians living in Toronto, and were pleased not to have to fight the pre-Thanksgiving grocery store crowds this year. Lisa writes, “I made buttercup squash gnocchi with caramelized onions, fresh herbs, and sun-dried tomatoes, green beans, a dish of roasted beets, butternut squash, onions, and apple, a vegan tofu turkey, stuffing, mashed potatoes, gravy, and baked yams. For dessert I made date squares and pumpkin cheese-pie, and also served a fruit tart from a local vegan-friendly bakery called LPK’s Culinary Groove.” Read more about it on her blog. Happy Thanksgiving, Lisa!
Happy Thanksgiving from reader Aimee in Maryland, who arranged on her plate, clockwise from the bottom: mashed potatoes, with butternut squash gravy by Roots Market in Clarksville; green bean and mushroom casserole from a PPK recipe; stuffing by Roots Market in Clarksville; Tal Ronnen’s sweet potato biscuits; roasted brussel sprouts; and Field Roast en croute. Butternut squash gravy! As delicious as it sounds?
She also turned 25 the day before Thanksgiving, so from all of us at Vegansaurus, happy birthday, Aimee! And Happy Thanksgiving, too!
Happy Thanksgiving from author Deborah Underwood! Check it out, you can see the steam still rising off her meal! It included Tofurky, wild rice and mushrooms, stuffing, mashed potatoes, gravy, and pear and cranberry sauce. Deborah notes that she’s thankful for the fact that her 75-year-old dad is vegetarian, which we agree is absolutely wonderful. Happy Thanksgiving, Deborah!
Happy Thanksgiving from Erin of Vegan Homemade! She had so much food she needed extra plates just for dinner!
On the main plate is, clockwise from top left, nut roast extraordinaire, corn, green bean casserole, oyster mushroom stuffing, orange-cranberry sauce, and in the center, mashed potatoes and “turkey” gravy. In the upper right corner, a bowl of chestnut and celeriac soup with sherry-cider reduction; in the lower right, chopped salad with “honey”-lemon poppyseed vinaigrette. Whoever got to share in that bounty is extremely lucky! Happy Thanksgiving, Erin!
Happy Thanksgiving from Bitt of Bitt of Raw! She and her husband Chris made a part-raw, part-cooked dinner with mashed potatoes and mushroom gravy, “some sort of squash/veggie/quinoa thing…that was another vehicle to eat gravy”—my kind of people!—stuffing from Raw For the Holidays, and a lettuce-and-sauerkraut salad. That sauerkraut in particular looks so good, all rosy-salmony-orangey and so crisp. I love it. Happy Thanksgiving, Bitt!
Happy Thanksgiving from Sara of KaoKao! On her plate are, clockwise from the mashed potatoes, spicy pumpkin dumplings, lentil loaf, candied sweet potatoes, fried potatoes, Tofurky with gravy, apple-walnut cornbread stuffing, and sauteed veggies in the middle. Spicy pumpkin dumplings, YES. You wouldn’t care to share that recipe with us, would you?