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VEGAN THANKSGIVING

Hey everyone,

as vegan and vegetarian thanksgiving rolls around, I wondered what everyone is making and if anyone had any ideas they would like to share. I'm working on a gluten free stuffing and pie crusts this year.

These looked good: http://www.yumuniverse.com/2012/10/08...

I also have a recipe for butternut cashew cream soup, but I don't exactly have the measurements worked out yet.

What else is everyone making?

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  1. When I was a vegan, one of our go-to TG dishes was pumpkin or butternut squash roasted, then stuffed with wild rice and herbs. We'd sprinkle some grated mochi on it and pop it under the broiler to mimic cheesy breadcrumbs. Another nice dish is pecan-encrusted tofu with a vegan gravy and mashed potatoes. This is very much like the recipe I used to use: http://vegangrandma.blogspot.com/2006... .

    1. perfect for Tday:
      http://theshiksa.com/2012/09/27/autum...

      1. I like making vegan gravy for our thanksgiving dinner - it makes the meal seem more "meaty". I'm not a vegetarian, but we do veggie a tradition that started when my sister was a vegetarian. Having to please the meat eaters at the meal, we figured the gravy really makes things more "turkey" like. I make it with mushrooms, wine, lots of herbs, a little cornstarch, onions, etc.

        1. always make a stuffed vegetable of some sort. This year my grandson asked for Portobellos, so it will be portos with swiss chard, quinoa, and either pine nuts or walnuts. I am thinking of starting with a 'creamed' cauliflower soup. Then for sides we will do roasted beets with a mustard sherry vinagrette, a chestnut saute, and some roasted kabochas. Maybe some stuffed onions too. Brussel sprout salad and a apple celery slaw. Desserts will be tofu-pumpkin pudding, a 'caramel' cream for my caramel addled grandson, poached pears and maybe an apple tart.

          1. We are having our vegan friends thanksgiving this weekend. I'm thinking about veganizing my sweet potato praline casserole from my veggie days:
            http://www.tastebook.com/recipes/1594...

            I've got coconut milk for the 1/2 & 1/2 but I'm trying to figure out what would be the best egg yolk replacement.

            1. Ok, vegans, I need your help! My vegan uncle is coming for Tgiving. There will be stuffing and potatoes for him, and cranberries and dessert. I would like to serve a cold side dish that he can enjoy along with everybody else. We need something light, with lots of veggies, that can be totally prepped ahead of time. I am thinking some kind of salad with nuts. The only other veggie dish at this potluck will be the trad. green bean casserole... uncle cant have, and really we all need a break from heavy heavy food. Any ideas for me?
              (Also,,I don't think he likes mushrooms)

              2 Replies
              1. re: candypandora

                How about a kale salad? There are tons of recipes out there (like this one from Oh She Glows! http://ohsheglows.com/2012/11/12/my-g...). I like kale salads because they are super easy to assemble, are easily customized, and can be made ahead - they benefit from sitting a couple of hours or even overnight. Also, if he would like some protein, it's easy enough to throw some marinated/baked tofu in his serving.

                It is super awesome of you to prepare stuffing and potatoes without dairy and chicken broth! You are a very thoughtful hostess!

                1. re: candypandora

                  Saw this the other day on Food Network. Without the cheese a perfect vegan side dish. Looks yummy and I bet everyone would love it, vegan or not!

                  http://www.foodnetwork.com/recipes/bo...

                2. Where do you live? The most successful Thanksgiving dish I ever made was Brussels Sprouts. I live close to where most of the US crop is grown - Monterey County in California - and the day before the dinner happened to stop at a farmstand that had really fresh (i.e., saw the guy trundling in the wheelbarrow from the field) stalks of sprouts. Cooked them really simply - just cut them off the stalk into boiling, salted water - and had people fighting over them.

                  1. I go traditional all the way. I'll make a homemade "tofurkey" with traditional bread stuffing and mushroom gravy. Sides will be mashed potatoes (veganized recipe I've made forever with cream cheese and sour cream), roasted Brussels sprouts, maple roasted sweet potatoes, green beans, homemade cranberry sauce, pear and arugula salad. Pumpkin pie for dessert with shipped coconut cream.

                    1. Back when I was vegan, I played around with several options. My favorite was what I did last year, which was seitan chopped small and cooked with shredded brussels sprouts, brown sugar and cranberries. If you're trying to do a gluten free thanksgiving, that wouldn't work well though, since seitan is 100% wheat gluten.

                      1 Reply
                      1. re: TheFormerVeg

                        Yes I do miss seitan!

                      2. I've added to my list a spinach salad with cranberries, and maybe some slivered almonds. I'm also making a sweet potato casserole with a pecan praline crust. I'm sad that my sister and her husband are going to be in North Carolina, but they are both allergic to nuts. So, I figured that this would be the thanksgiving to get them all out!

                        I'll also be making a pumpkin pie, and some chocolate mousse if I can get a hold of vegan chocolate chips!

                        1. For my main dish, i'm making this

                          http://bitemevegan.blogspot.com/2011/...

                          I'm adding some more spices, like ground toasted coriander, and some frizzed sage leaves on top for serving.

                          1. For our vegan thanksgiving we usually get a vegan roast with stuffing from whole foods (I have not figured out how to make a homemade one) and then I make vegan mac and cheese casserole, green bean casserole, cranberry sauce, and lots of vegan rolls. Then I always have an experimental dish that I try each years usually another vegetable dish.

                            2 Replies
                            1. re: YersiniaTheScientist

                              Last year I made a stuffed buttercup squash, but a huge one, filled with a Moroccan vegetable stew from a recipe my sister sent--zuchinni, chick peas, carrots, onions, in a mildly spicy cumin and tomato broth--over couscous.

                              Baked the squash, layered in the couscous, topped with stew, wrapped in foil, and carried to Occupy Boston--where it was much appreciated, especially by one vegetarian who got seconds. He turned out to be an old friend of mine.

                              1. re: femmevox

                                We've done huge hubbards this way; it makes quite a visual impact.