From Sarah and Eric!
Here’s our vegan Thanksgiving that we made today: Pearl onions, crescent rolls, collard greens, mashed potatoes, tofurkey, stuffing, tofurkey gravy, cranberry sauce, and pumpkin cheezecake. Not fancy, but very delicious!
THAT WHIPPED CREAM LOOKS AMAZING. Yes to all of this.
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!!!
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.
This year was my 1st Vegan Thanksgiving!!!! I went vegan in January, and haven’t looked back. Thanksgiving is my favorite holiday, so I was excited to give some fun recipes a try. It was a GREAT success!
Um, that is a RIDICULOUS first vegan Thanksgiving. You are already the best at being vegan. Also — HOW AM I HUNGRY AGAIN??
Happy Thanksgiving, Vegansaurus! My husband and I have been vegan for many years, and our two kids (5 and 2) have always been vegan. This Thanksgiving, we had Thai-style kabocha soup, stuffed veggie roast, maple-glazed clementine tofu with roast veggies, cranberry sauce, mashed potatoes, tricolor steamed cauliflower, maple yam casserole, pecan date rolls, and pumpkin pie with coconut whipped cream. We’re stuffed! I hope you are too! I love your posts! They always make me hungry.
That all sounds amazing! Plus, MAD bonus points for the two ADORABLE vegan kids. Love love love.
Pumpkin cream cheese muffins for brunch, then maple glazed carrots, balsamic pearl onions, dressing, and brown rice, lentil and cashew-stuffed portobellos.
PUMPKIN CREAM CHEESE MUFFINS. That is all.
tofutti sour cream
tofu, green olive, and mole sauce in the tamales
cilantro tomato lime salsa
agave nectar and red wine vinegar brussel sprouts
washed down with a dry pinot grigio
Anita, hang on to Jim — a man who makes tamales and then sings about them is a KEEPER. Also, everyone watch that video!
My first fully vegan thanksgiving! Festive Chickpea pie, stuffing, vegan green Bean casserole, mashed potatoes, ginger orange carrots. All covered in vegan gravy!! Amazing!
HOW AM I HUNGRY AGAIN???
From the wonderful Jen:
Lugged all my homemade goods up to northern Wisconsin for my first family Thanksgiving with the BF’s relatives. Green bean casserole, cranberry orange relish, Gardein turkey roast, stuffing with celery, apple, and Field Roast sausage, colcannon (mashed potato casserole with leeks and kale), lots of porcini-shiitake gravy. More pix on Instagram @notnas
GAH I think it’s time for thirds.