Favorite Vegan Thanksgiving Foods

[Anonymous]

This thread may help those new to accommodating guests with different diets. As a general rule, you can substitute vegan butter or oil for cow’s butter, and eliminate eggs or find recipes that use egg substitutes, depending on the food. For example, for sweet potatoes, I use vegan butter and no eggs, so it’s less fluffy but just as tasty as soufflé.

Some of my faves - cornbread dressing made with chicken-less vegetable broth and v butter, roasted root and cruciferous veggies, and Wegmans pies, which are accidentally vegan. Another recipe I discovered is this roasted delicata squash

https://www.loveandlemons.com/roasted-delicata-squash/

[Anonymous]

Squash or mushroom risotto, japchae

[Anonymous]

Ask your guests.

I prefer just sides to fake meat. Just do mash potatoes, Mac and cheese, stuffing, cranberry and a veggie so everyone will eat those.

[Anonymous]

Anonymous wrote:Ask your guests.

I prefer just sides to fake meat. Just do mash potatoes, Mac and cheese, stuffing, cranberry and a veggie so everyone will eat those.

Yep. So many yummy sides. Just make small adjustments. Mashed potatoes with vegetable broth, for example.

[Anonymous]

Get a really good mushroom gravy.

[Anonymous]

I make deep fried brussel sprouts every year which are a hit. Also, my absolute favorite thanksgiving food, stovetop stuffing, is naturally vegan (as long as you make it with a vegan fat). I do it on the stove like directions say then put it in the oven under the broiler to get a bit of crisp. Yum.

[Anonymous]

Anonymous wrote:I make deep fried brussel sprouts every year which are a hit. Also, my absolute favorite thanksgiving food, stovetop stuffing, is naturally vegan (as long as you make it with a vegan fat). I do it on the stove like directions say then put it in the oven under the broiler to get a bit of crisp. Yum.

That sounds good.

[Anonymous]

I make truffle mashed potatoes, herb bread stuffing with mushroom, onion and celery, gravy, wild rice mushroom casserole, roasted root vegetables with green goddess sauce, homemade focaccia, squash soup with homemade croutons, and salad with candied almonds, apples and champagne vinaigrette.

[Anonymous]

Vegetarians, yes I’ve got many recipes I can make for you.

Vegans, you need to bring your own main dish. Not bending myself into a “substitute this and that” pretzel for you.

[Anonymous]

Anonymous wrote:I make truffle mashed potatoes, herb bread stuffing with mushroom, onion and celery, gravy, wild rice mushroom casserole, roasted root vegetables with green goddess sauce, homemade focaccia, squash soup with homemade croutons, and salad with candied almonds, apples and champagne vinaigrette.

Can I come to your house?

[Anonymous]

Anonymous wrote:Vegetarians, yes I’ve got many recipes I can make for you.

Vegans, you need to bring your own main dish. Not bending myself into a “substitute this and that” pretzel for you.

Thanks for visiting, now move aside. Not looking to engage in negativity, just out to help those who are interested.

[Anonymous]

Was this topic created to drive traffic to loveandlemons.com?

[Anonymous]

Crustless vegan pumpkin pie

http://blog.fatfreevegan.com/2006/10/and-answer-is.html

[Anonymous]

I make a dish with shallots, celery and diced cremini or baby bella mushrooms. Sautee it all until soft with garlic and fresh herbs in a good olive oil, add some cooked wild rice and/or beluga lentils (made with veggie stock and a little white wine). Mix it and then put into a hollowed out smallish pumpkin. Cover with foil and bake for an hour until the pumpkin is cooked through. Remove foil for the last 10 minutes so the top gets a little crispy. Looks and smells amazing on the table and is a hearth entree, esp. if you include some lentils. Then I make sure to have at least a few sides that are vegan (usually green beans, some of the stuffing and some kind of bread or roll), and at least one dessert (usually pumpkin muffins). For appetizers I just make sure to include some crudités and crackers and buy a prepared vegan dip like hummus.

[Anonymous]

Anonymous wrote:I make a dish with shallots, celery and diced cremini or baby bella mushrooms. Sautee it all until soft with garlic and fresh herbs in a good olive oil, add some cooked wild rice and/or beluga lentils (made with veggie stock and a little white wine). Mix it and then put into a hollowed out smallish pumpkin. Cover with foil and bake for an hour until the pumpkin is cooked through. Remove foil for the last 10 minutes so the top gets a little crispy. Looks and smells amazing on the table and is a hearth entree, esp. if you include some lentils. Then I make sure to have at least a few sides that are vegan (usually green beans, some of the stuffing and some kind of bread or roll), and at least one dessert (usually pumpkin muffins). For appetizers I just make sure to include some crudités and crackers and buy a prepared vegan dip like hummus.

That pumpkin sounds great! How do you serve it? Carving, or scoop out front the middle?

My vegan tip for mashed potatoes is to add some roasted garlic or just boil some small garlic cloves along with the potatoes and keep them in the mix for mashing. Helps me not miss the butter. My personal preference is good olive oil, but my spouse prefers coconut. I haven't tried the vegan butters yet.