This year, we’re headed to Orlando to spend Thanksgiving with my husband’s family, and I’m super excited! For the past few years, they’ve been coming up here to spend the holiday with us and Dave’s aunt and uncle, and we went out to eat. I love holiday cooking, so this sort of bummed me out a bit. I love seeing Dave’s family, but it always felt like something was missing.
Dinner isn’t going to be totally vegan, but there are going to be a few vegetarians and one other vegan coming, so I’m planning to whip up a few dishes to pass around. This is the plan:
Mashed potatoes are a total crowd-pleaser, and I’ve made them for Dave’s family before. It’s easy peasy to make them vegan: just use olive oil and almond milk in place of butter and cream. Voila! I’ll probably chop up some fresh garlic to give it a kick, too. YUM!
We’re driving to Orlando, and I was trying to think of some things that I could at least start in advance, and I think stuffed mushrooms would be great! The plan is to make my tried and true Savory Stuffed Mushrooms, and I think I can make the stuffing ahead of time and just pack it in a cooler to stuff when we get to Orlando.
This is where things get a little bit less certain. I kind of like the idea of having two stuffed main dishes, though, and I could again make the stuffing in advance, so all I’d have to do is the actual stuffing part on Thanksgiving before throwing things into the oven. Here are some recipes I’m looking at:
- A take on this mushroom galette from NPR. I might change up the filling a bit but still follow the crust recipe. Would this be too much mushroom, though?
- Wild rice stuffed squash. This recipe calls for butter, but olive oil would work just as well.
- Baked, stuffed apples – this is a recipe my friend Ally was telling me about, and I can’t find it online! The plan would be to scoop the apples out, then stuff them with store-bought vegan stuffing mixed with apple Field Roast sausage fried up with the apple innards and some onions and garlic. Actually, as I type this out, this is really feeling like the winner.
I think that when you’re planning a vegan Thanksgiving, especially if you’re contributing to a larger, omnivore meal, it’s important to stay outreach-minded, but not in a preachy way. The Thanksgiving table doesn’t feel like the time and place to talk about factory farms, animal rights, etc, but I think it’s the perfect place to show off the varied and delicious foods that vegans eat!
Do you guys have any vegan Thanksgiving cooking in the works? I’d love to hear what you’re making!
Image Credit: Creative Commons photo by imaffo
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!