Happy Thanksgiving from reader Stephanie, who celebrated her second annual Thanksvegan feast this year. She says that she “had a bunch of really good friends over and a LOT of really good food. It was an amazing night.” With that stunning plate of food, your dinner must have been something else. Happy Thanksgiving, Stephanie!
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 Michelle of My Zoetrope! This is a close-up of her completely scrumptious-looking main course, seitan tofurky by Bryanna Clarke Grogan. My Zoetrope has more photos of her dinner and dessert for you to admire, they’re all great. Happy Thanksgiving, Michelle!
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 Jessica of Lima’s Vegan Kitchen! She, her husband and her father made an entirely vegan meal for a bunch of non-vegans, including this splendid carrot cake that, unsurprisingly, was praised as “better than non-vegan.” Well, obviously. Read about the dinner that preceded this cake at her site. Happy Thanksgiving, Jessica!
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 reader Amber in Seattle! She and her roommates Lola and Remi (with the glamourous names!) made what sounds like a literal ton of food; pictured on this plate are Tofurky cooked with butternut squash, apples, mushroom, onion, potato, and carrot; stuffing with heaps of mushroom gravy; biscuits; green bean casserole; baked mashed potatoes with Daiya; cooked kale and chard; roasted sunchokes and parsnips with sesame oil; and baby greens salad with cucumbers and beets. She says that this was her “first time having sunchokes EVER and they are [her] favorite new TASTY discovery.” Happy Thanksgiving, Amber!
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 reader Jude! He writes that he “Thanksgivinged amongst a gang of meaty types, so I needed to bring something good to show them what time it is. I used Jesse Miner’s Roasted Acorn Squash Stuffed with Wild Rice, Pecan and Cranberry recipe but used butternut squash instead and added fennel instead of celery. It was a hit!”
Congratulations! If this wasn’t the A-plus number-one dish of the night, your meaty types need new watches—these squashes look tremendous. Or you know, maybe look for more appreciative eaters elsewhere (HINT). Happy Thanksgiving, Jude!