Now that the holiday of feasting has passed, and to follow up on my last article on how to have a vegan Thanksgiving, I’d like to share the food we ended up eating this year to, perhaps, inspire you for future years.
Vegan “Meat” Loaf
My partner’s mother was kind enough to make me my very own vegan loaf. The “meat” was made of lentils, walnuts, and mushrooms all blended into a ground. It was delicious with gravy.
Whole Food’s Breaded Vegan Roast
The roast was pretty good, although I think I enjoyed the homemade loaf better. It had a very turkey-like texture and taste, making it very palatable for new vegans or the vegan-curious. I personally enjoy non-breaded roasts more because I can baste and season them on the outside, but the Whole Food’s roast is very affordable at less than $15 USD. I roasted it on a bed of red potatoes, carrots, and red onion to make it look a little nicer.
My partern’s mum also had a bowl of fresh pomegranite seeds to garnish our main courses with (their turkey, my roast). It was so good and made it looks pretty. Highly recommended!
I had a very simple stuffing. It was made with vegan-friendly stuffing mix out of the box and vegetable broth. Simple, easy, and delicious.
Instead of mashed potatoes, I enjoyed some roasted potatoes made in the air fryer. A very delicious, and arguably healthier substitute for the usual mashed potatoes.
My mom always makes a delicious batch of buttery, herbed peas every Thanksgiving, so I adapted it by changing a couple of ingredients to be vegan, and it’s still delicious. They’re peas sauteed in plant butter with green onions and mushrooms and seasoned with salt, pepper, marjoram, thyme, and a dash of sugar. This dish is one of my personal favorites.
A nice light vegetable dish. It was made with a mix of spinach and romaine topped with pecans and blueberries and dressed with a poppyseed dressing.
Ever since I started making cranberry chutney a few years ago, I’ve never gone back to cranberry sauce. Because chutney is savory-sweet, it pairs so well with the main courses and goes well on leftover Thanksgiving sandwiches.
I’ve been eating yams out of the can since I was a kid. I made them out of fresh yams a couple of times, but I just like the canned ones better. So, I made candied yams out of the can with a plant butter and coconut sugar syrup drizzle topped with vegan marshmallows. So sweet and tasty that it’s basically dessert.
I make my broccoli salads with dried cranberries, pumpkin seeds, vegan mayo, apple cider vinegar, maple syrup, vegan cheese shreds, and red onion. You really can’t tell the difference between mayonaise and vegan mayonaise. They taste exactly the same to me.
At the last minute, I saw that I had some cornmeal in the cabinet, so I made a small batch of these. I used turbinado sugar, flax eggs, and soy milk, making it vegan.
My partner is so good at making banana bread that I always have him make a batch for holiday dinners. We used flax eggs and turbinado sugar instead of eggs and white, granulated sugar, making it vegan.
I prefer coke, but I had gotten a free 2-liter from a pizza place a few days prior. Carbonated beverages go so well with heavy dinners.
And for dessert I made a chocolate cream pie. The filling was only 4 ingredients (silken tofu, dark chocolate chips, turbinado sugar, and soy milk), and I used a premade crust (I hate making pie crusts). I topped it with a coconut whip and a few chocolate chips. It turned out so smooth, creamy, and delicious! And, I promise, you can’t taste the tofu.
And that’s it! I hope you’ve had an amazing Thanksgiving holiday, vegan or not. And, if you didn’t celebrate Thanksgiving, I hope you had an amazing week nonetheless! I’ll be back with more food ideas for the upcoming holiday season.