gwen learns

Vegan Thanksgiving

Posted in recipes by gwenlearns on November 28, 2011

I just wanted to post our recipes/pics for thanksgiving, in case anyone is planning ahead for Christmas!  We found all our recipes online, so I’m posting links (click the recipe names or photos) and our modifications below.  And of course… we will start with dessert!


Vegan Pumpkin Pie

– only thing we changed was to let the pie chill uncovered overnight… it needs more than 2 hours to get the perfect texture.

Double-Layer Pumpkin Cheesecake

– only used 1 Tbsp lemon juice

– used Mori-Nu brand tofu

– this is amazingly good… honestly and seriously will fool any omnivore.  Don’t be afraid of the tofu in this… there is no soy aftertaste or weird texture.

Apple Pie

– added 1 tsp cinnamon and used only 6 apples

– subbed earth balance margarine for the butter

– mixed in half of the sauce in with the apples, poured the rest on top.

Pie Crust

– used earth balance shortening for a non-hydrogenated version

The Main Course

Scalloped Potatoes with Eggplant Bacon

– we added 1 cup of unsweetened, unflavored almond milk to the sauce

Cranberry Sausage Stuffing

– my own creation based on a number of other recipes

Field Roast Sausages

Green Bean Casserole

– also my own modification of other recipes

Sweet Potato Casserole

– I didn’t use a recipe for this, but here’s the basic idea: 2 lbs. sweet potatoes, some cinnamon, some sugar, some earth balance margarine… at whatever proportions taste right to you!

– Top with your favorite vegan marshmallows (for some reason we used conventional here, but you should definitely try Dandies or Sweet & Sara brands… esp. if you are more than a little grossed out by this, as gelatin is a main ingredient in marshmallows)

Hazelnut Cranberry Roast En Croute

Mashed Potatoes

Mushroom Gravy

Golden Gravy

– Also another adaptation of multiple recipes found online

– I recommend pureeing this in your blender to get all the lumps out… or use an immersion blender.

Better Bay Biscuits

I didn’t take a picture of these, so I’m stealing this from the creator of this recipe, but we did also make these for thanksgiving.  And let me tell you, they really are just like the ones at Red Lobster.

– I recommend using Daiya brand vegan cheddar cheese.

– I recommend saving the garlic salt to sprinkle on top instead of mixing it in with the butter and parsley first.   It will make it easier for the salt to be evenly distributed among the biscuits.


One Response

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  1. allison said, on November 29, 2011 at 12:12 am

    This spread looks incredible! WOW… sad to have missed out on it 😦

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