Vegan Thanksgiving 3.0: The Menu

Regular readers of this blog know that I’ve been excited for Thanksgiving for a few weeks now (I clearly need to find a hobby). But as excited as I’ve been, I’ve had a hard time getting my act together in terms of finalizing a menu and shopping for food. I think I’ve been too preoccupied by other cooking-related events leading up to Thanksgiving: We attended a Thanksgiving potluck with friends this past weekend, and I’ve got to make a couple of dishes for a meal my brother is hosting on Thanksgiving Day (this is why we’re pushing our vegan meal to Friday).

Last night, however, we finally made it to the grocery, list and menu in hand. After perusing the Web to find new recipes, I’ve decided to stick with what I know and have settled on a menu that is actually much simpler than what I’ve made in the past. I’m not making my Sweet Potato Balls since I made them for the potluck. In its place, I’m roasting butternut squash. And I’m using some help again for my stuffing. Overall, it’s going to be less fussy this year — I hope.

Here’s my finalized menu. I will post pictures and recipes (more detailed than last year) this weekend. I hope you all have a safe and happy Thanksgiving with lots of love and good food!

Dinner:

Green Bean Casserole
Roasted Butternut Squash and Brussels Sprouts
Cumin-Cayenne Mashed Potatoes (from “Vegan Soul Kitchen“)
Sage, Apple and Carrot Stuffing
Mushroom Gravy
Tofurky
Rolls
Cranberry Sauce (in a can, of course!)

Dessert:

Pumpkin Roll (from “Sweet Vegan“)

Advertisements

Atomic Tofu Pecan Loaf

This meal is the epitome of old-school comfort food: veggie meatloaf, mashed potatoes and peas. The Atomic Tofu Pecan Loaf is the third recipe that I’ve made from “The Vegan Slow Cooker” and it’s my favorite so far. I was skeptical when putting all the ingredients together; it didn’t look very appetizing when I patted it down into the crockpot. But eight hours later, I was shocked to see how “authentic” it looked. The texture and flavors were spot on and definitely something that I could see myself craving. And it’s perfect for slicing so that you can make sandwiches with the leftovers.

The recipe came together really quickly the night before. Most of the ingredients are whipped together in a food processor and then combined with a couple of other ingredients. I did make a few tweaks to the original recipe. Instead of pecans, I used walnuts. I also didn’t have the vegan Worcestershire and steak sauce on hand to combine with the ketchup for the topping, so I mixed the ketchup with a little Bragg’s and a couple of teaspoons of agave, which turned out really well.

As you can see, I’m a little obsessed with my slow cooker right now. I’m going to pick a few more recipes from the book to try and I will post on those soon.

I hope everyone is doing well!