This year, I am so pumped for Thanksgiving! My husband and I are having Thanksgiving at our house with about six of our omnivore family members. Having Thanksgiving at our house makes things a lot easier as a vegan and allows me to make all of the food I can eat, rather than bringing it to someone else’s home or worrying about not fitting in.
For the main course, I will be making a Glazed Lentil Walnut Apple Loaf, which I found on Oh She Glows. It looks absolutely delicious! Normally I switch up a recipe, but since it will be my first time making this particular loaf and I’m cooking for a bigger group, I’m planning on following it word for word to be safe!
For side dishes, I am going to be making traditional favorites and all of the things that my family would be making, except my versions will be vegan!
I will be making two recipes from Lindsay S. Nixon’s book, Happy Herbivore. I will be making the “Traditional Stuffing” recipe on page 195, and also the “Thanksgiving Gravy” on page 255. I will also be making a traditional version of mashed potatoes and using Almond Milk and Earth Balance non-dairy butter to make it vegan.
My mom will be bringing a Sweet Potato Casserole and substituting ingredients to make it vegan. The recipe calls for marshmallows, butter, and sour cream, so she is switching out the ingredients and using Dandies Vegan Marshmallows, Earth Balance Buttery Sticks, and Tofutti Better Than Sour Cream. I can’t wait to try it!
For dessert, I am planning on picking up a vegan pumpkin pie from Whole Foods. I was ecstatic when I found the pre-made pumpkin pie and it will save me some extra time in the kitchen to relax before our guests arrive.
I am so excited for our vegan Thanksgiving feast, and I look forward to showing family how good it is to be vegan!
Photo credit: cc: flickr.com/photos/paullew