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 Kristen, just outside of Chicago! She filled her table with savory herb stuffing, cinnamon roasted sweet potatoes and squash with candied walnuts, green bean casserole, super-creamy mashed potatoes, cashew gravy, corn pudding, and Tofurky roasted with carrots and brussels sprouts. We also really like the flowers and the construction-paper turkey—it’s definitely a step up from the standard hand turkey. Also, cashew gravy? Yes, please!
Happy Thanksgiving, Kristen!
Happy Thanksgiving from Tessa, who for her FU meateaters day made, clockwise from left: Acorn squash stuffed with kabocha, green apple, and black forbidden rice, with vegan gravy; coconut mashed sweet potatoes; agave cranberry sauce; blue lake green beans; and roasted brussels sprouts. Plus! The dinner is completely organic and gluten-free. Fancy, Tessa! Happy Thanksgiving to you and your mister!
Roasted brussels sprouts with twice-roasted garlic, from my table. Just throw your cleaned sprouts in a pan and mix them around with some olive oil and salt, then bake at 400ish until some of them start to blacken. Oh man, they’re so good.
Happy Thanksgiving from reader Ashley, who sent us this photo of her super-delicious plate of roasted delicata squash with sweet potato bread and pistachio stuffing, herbed mashed potatoes with shiitake mushroom gravy, and roasted brussels sprouts.
Sweet potato bread and pistachio stuffing? Does that taste as amazing as it sounds? If so, do please consider sending us the recipe!