I’ve attached pictures of my vegan Thanksgiving. I’m the only vegan in my family. The picture with three is (counterclockwise from top left) - stuffed seitan roast with crispy skin (the idea came from Miyoko Schinner’s unturkey video), pumpkin pie with a sad trace of whipped coconut cream (my cream whipping thing broke mid-spray), and my dinner plate (seitan, cranberry sauce, roll, wild rice stuffing from Trader Joe’s, yams, and veggies).
YES YES YES.
Hey, I really enjoy looking with envy at all of the thanksgiving plates every year, but this is my first time contributing mine.
From the top: Celebration roast with freshly made cranberry sauce, braised brussel sprouts, mashed potatoes with caramelized onions and pine nuts, stuffing with apples and pecans, and nestled in the middle (partially hidden from view) is greenbean casserole. I also made mushroom gravy and pumpkin pie, unpictured.
SO GOOOOOOOOD. <3333
From the geniuses at Hella Vegan Eats:
These photos are via our friend George Lin who ordered the Hella Vegan “Festive Feast”: Savory Seitan Roast, Garlic Roasted Green Beans with Shiitake Mushrooms, Butternut Squash Mac-N-Cheeze, Spiced Cranberry Chutney, Pumpkin Cupcakes, Chipotle Sweet Potato Salad, Garlic Smashed Potatoes with Wild Rosemary Mushroom Gravy, Maple-Mustard Roasted Brussels Sprouts, and Cranberry Orange Cheezecake. Yay!
YES PLEASEhey y’allheres my thanksgiving plate:starter: sweet potato and ginger bisque with roasted shallotsmain: roasted brussels sprouts, coconut curry quinoa with butternut squash and cranberries, raw kale salad with pomegranate seeds, onion cranberry marmalade, mushroom nut loaf with cashew gravy, orange-cranberry sauce, mashed potatoes with cashew cheeze sauce & roasted pumpkin seedsdessert: pumpkin pie custard with date pecan crust and coconut whipped cream, raw chocolate hazelnut cheezecake
10pm snack. Gardein stuffed turk’y, and from Source, creamed spinach, candied yams and stuffing. Now that it’s all heated up I’m ready for bed. #vegan (at Woodside, CA)
I didn’t plan very well this year so I just made up a few recipes day of and it turned out surprisingly well! I had maple glazed sweet potatoes and apples, roasted brussel sprouts, garlic mashed potatoes, and some kale with leftovers from my work. (I work at Veggie Grill, oh and I used some of our mushroom gravy for my potatoes) Hella tasty
Gumbo (recipe from vegansaurus! Amazing!!!), mashed potatoes, sweet potatoes, stuffing, corn pudding, and all the gravy!! IT’S THANKS-THANKS-THANKSGIVING and I’m giving thanks, yall.
Happy Thanksgiving from Japan!! »
We live in Japan, but I must have Thanksgiving. This year, we had walnut, mushroom, lentil balls with cranberry gravy, onion and shiitake wild rice pilaf, roasted Brussels sprouts, crudités, homemade sesame dressing, and olives. It took about two hours total to put together, and we celebrated last Sunday because we are traveling over the actual holiday.
I can’t take much more of this WHEN IS DINNER??!?!
Thanksgiving Salad in a glass »
From the lovely JL:
We can’t quite get ourselves into the kitchen to cook, yet, so we started our first Thanksgiving in Colorado with a salad in a glass - Veggies and olives + The Real Dill Bloody Mary Mix (vegan, natch, which we picked up at Nooch in Denver) and Breckenridge Vodka.
Please drink one (read: three) for us!
(Don’t forget to send in your vegan Thanksgiving plates!!)
From the DELIGHTFUL Zoe:
It’s mostly semi-homemade, standard bird-free fare, with one very notable exception. The roasted carrots with sweet tahini dressing — OMC[arrots.]
I had seconds (thirds) of them INSTEAD of the pumpkin cran-cherry layer cake I made for dessert.