OH How I love Thanksgiving! You can get a Tofurky that has stuffing inside of it. Most Whole Food Stores have it! It's delicious. You could also get a Celebration Roast from Field Roast.. You can make mash potatoes with Earth Balance soy margarine and rice milk. You can get instant stuffing, but look on the ingredient bag to make sure it doesn't have chicken stock in it. I think Pepperidge Farms has on that's okay for vegans. Obviously, if you can make stuffing yourself from scratch, it's healthier. You can get Tofurky gravy from Tofurkey. Then we usually have green beans and roasted carrots. Don't forgot your yummy vegan dessert. I'll find the name brand later. Cheers, Temple
My friend and I never do a traditional Thanksgiving. We're eating several meals throughout the day including a millet-butternut squah bake, autumn potato salad w/ roasted parsnips, shallots, and carrots. Since I still eat fish on occasion my friend made tuna gravlax (it's hard to give up seafood when you live in the Pacific NW and it's all fresh and local!). I'll get there by next Thanksgiving, and everything else is vegan. We're also doing a wild mushroom risotto (we have lots of fresh chanterelles & other goodies this time of year), sauteed kale with carmelized onions, garlic, and shallots; and homemade vegan Marionberry pie. Yum! We're also opening some special bottles of red wine we picked out wine tasting a couple weeks ago. I hope you have a great Thanksgiving!
With my fam being non-vegetarian we are having the traditional dinner. I make all the sides without meat or gravy for me to eat. Roast butternut squash with cranberries and walnuts is my favorite. I add brown sugar and pumpkin pie spice to it and it is delicious.
I am making : Sweet Potato Casserole Garlic Mashed Potatoes Tart Cranberry Relish Spicy Cranberry Chutney Nonnas Garlic Peas & Corn Maple-Dill Carrots Parker House Rolls Pumpkin Pie -and- Dutch Apple Pie
My mouth is watering just typing this...No "Main Dish" needed! Who could ask for anything more? yummm
crackers and vegan cream cheese with hot pepper jelly vege tray with white bean/cilantro dip relish tray tofu/seitan roast tempeh golden mushroom gravy cranberry sauce bread pudding with chestnuts cornbread stuffing with apples and pecans kale with shallots roasted beets and sweets smashed yukon gold potatoes kabocha squash pie apple crisp fresh fruit
All vegan and gluten free (except the seitan roast and conrbread). It was the first Thanksgiving I've "done" in over a decade and my first vegan one.
5 medium sweet potatoes, cleaned and cut into 2-inch chunks
½ cup rice syrup
¼ cup barley malt
1 tablespoon safflower oil, for oiling baking dish
1 pinch of sea salt
Preheat oven to 375°F. Bring two inches of water to boil in a covered stock pot with a steamer basket inside. Steam the sweet potatoes in the basket for ten minutes. Oil the baking dish. Remove the sweet potatoes from the steamer, and put them in the baking dish. Sprinkle a pinch of salt over them. Pour the rice syrup and barley malt over the potatoes and stir with a wooden spoon until they are coated. Put in the oven and bake, uncovered, for 15 - 20 minutes. Remove from oven and serve hot.