I make no secret that I am vegan. It confuses my friends, and my family tolerates it. They worry what to feed me. I always say, “Vegetables.”
I like food that is
– made with Non GMO ingredients
– 100% meat and dairy free (vegan) made from ingredients with words I understand and can pronounce.
I don’t really care for the traditional vegan staple, the Tofurkey roast, although many vegans do enjoy that particular product. I LOVE Tofurkey brand’s tempeh products, and use them all the time. I even like their 100% meat free hot dogs.
I prefer Field Roast products, when it comes to getting my protein in a vegetable form. Thus, while I am roasting an actual organic, free-range turkey for my sadly carnivorous family, I will also make myself a Field Roast brand Celebration roast, with a cranberry glaze.
All of the traditional side dishes will be there but they will have no animal product in them–and there will be no lack of Thanksgiving flavor at my table!
I will make the traditional sweet-potatoes, using Dandies vegan marshmallows.
There will be chips and salsa and guacamole, and tea-bread and chocolate chip cookies. No one but me will know they are vegan, because there are many great recipes that don’t require butter or eggs.
I will make mashed potatoes, using Earth Balance margarine (100% vegan, has no lactose in it) and almond milk:
- 5 to 6 potatoes, peeled and chopped
- 2 cloves garlic, peeled
- 2 Tbsp vegan margarine optional
- 1 cup Almond milk, warmed (rice milk if allergic to nuts)
- Salt and pepper to taste
My mashed potatoes will pass the taste test–Courtney, the pickiest eater ever, will love them.
I will make Balsamic Roasted Vegetables with this glaze:
1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
I will also make a tasty Vegan Stuffing, using croutons made from homemade bread: Made like garlic bread, cubed, and seasoned with my own poultry seasoning. Baked at 350 for 25 minutes, stir half way through.
- 10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
- 2 Tbsp + 1 Tbsp olive oil
- 1 Tbsp minced fresh garlic (2 – 3 cloves)
- 1 cup finely chopped onion
- 1 1/2 cups finely chopped celery
- 1 cup dried cranberries
- 1/2 cup minced fresh parsley
- 1+1/2 tsp dried rubbed sage leaf
- 1 tsp dried thyme leaf
- Optional: 1/2 tsp salt
- 1/2 tsp black pepper
- 2 – 3 cups vegetable stock OR 3 c. water + veggie BetterThanBoullion to taste
Preheat oven to 400 degrees. Oil a large shallow casserole dish
- Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
- Turn oven down to 350 degrees F
- Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions, garlic, and celery until soft
- Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
- Add parsley, sage, thyme, optional salt, and pepper
- Optional: Drizzle 1 Tbsp olive oil into the mixture
- Stir until until everything is well mixed
- Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock as needed so that the mixture is moist and clumping together, but not soggy
- Bake in a covered shallow casserole or baking dish for 25 minutes
- Optional: Uncover and bake another 15 minutes to form a crusty top
But the best part will be the ONION AND MUSHROOM GRAVY
- 3/4 cup white or button mushrooms, chopped
- 1 small yellow or white onion, minced
- 1/4 cup vegan margarine
- 2 1/2 cups vegetable broth
- 2 tbsp soy sauce
- 1/4 cup flour
- 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
- salt and pepper to taste
- In a large skillet, melt the vegan margarine and add onion and mushrooms. Sauté for just a minute or two over high heat.
- Reduce heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.
- Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.
And–there will be pumpkin pie and cherry pie, with coconut whipped cream, all made with all-vegetable ingredients.
Vegan pumpkin pie–for the recipe, click here: Food Network Vegan Pumpkin Pie
7 responses to “Vegans #GiveThanks too: The Famdamily Feast”
Sounds delicious, Connie! Happy thanksgiving 🙂
Thank you! Prep-cooking is going well!
Enjoy! I miss cooking for the hordes.
I’m all for getting away from the processed foods that are killing us. I’m not vegan, and can’t have wheat, minimal dairy, but do try to make healthy choices. Two of my granddaughters are dairy and egg free, so family get-togethers are always an experiment.
Yes it can be. But even though it takes a bit of experimenting, once you develop your go-to menu for family gatherings, it becomes less work and more fun!
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Sounds delicious, Connie! We’ve had the field roast, it is amazing. This year we are having the Gardien Holiday Roast that has cranberry, kale, wild rice stuffing and gravy. Happy thanksgiving!
Yummy! That’s a wonderful product–but the stores were sold out here! I’m hoping to get one for Christmas. And I hope you and your family have a wonderful holiday too!