Thanksgiving Menus? What are You Serving this Year?

I’m working on my menu and here’s what I’m thinking:

  • Hot corn dip with fritos (lacto ovo)
  • Sliced veggies with hummus (vegan)
  • Vegetable pot pie (vegan)
  • Roasted red potatoes with olive oil and thyme (vegan)
  • Roasted butternut squash with cranberries and goat cheese (lacto ovo)
  • Salad with butter lettuce, radicchio, red cabbage, pickled apples, fennel, smoked almonds, and vinaigrette (vegan)
  • Roasted cauliflower (vegan)
  • Sautéed green beans with garlic and walnuts (vegan)
  • Cornbread muffins (lacto ovo)
  • Apple crisp (vegan) with optional vanilla bean ice cream (lacto ovo)
  • Pumpkin cake with cream cheese frosting (lacto ovo)

Can I come over for Thanksgiving? Seriously, everything sounds so delicious, and I love the vegan options!

Dru said:
Can I come over for Thanksgiving? Seriously, everything sounds so delicious, and I love the vegan options!

I’m not vegan myself, but I think it’s a great way to eat more sustainably and ethically. Plus, it’s fun to show my family how amazing vegan food can be!

I might even swap out the goat cheese in the squash dish for vegan feta now that I’m thinking about it.

@Nico
If you’re looking for good vegan chèvre, check out this place! A friend brought it to a party, and I had no idea it was vegan until she told me. So creamy and would be perfect for filling squash! https://www.madcheese.com/

This meatless loaf recipe has been my go-to for Thanksgiving for years. Super easy and delicious, especially with a good mushroom or nut gravy :blue_heart:

@Oak
Not the original poster, but this looks so good! Thanks for sharing.

@Oak
Looks delicious! :+1:

Not sure what I’m doing for Thanksgiving this year…always changes!

But if you’re hosting vegetarians and vegans, maybe swap hummus for something different like babaganoush or mujadara. Just saying, hummus has been overdone at every gathering for years! I’d totally bring some babaganoush and whatever wine you like if I could score an invite :))

@Amar
You’re invited! I love babaganoush! I’m thinking either a pinot grigio or sauvignon blanc would pair nicely. :blush:

Vance said:
@Amar
You’re invited! I love babaganoush! I’m thinking either a pinot grigio or sauvignon blanc would pair nicely. :blush:

I’ll bring both ;))

Here’s my menu:

  • Pecan-crusted seitan
  • Butternut squash soup
  • Roast potatoes
  • Small salad with walnuts and oranges
  • Sweet potato pie
  • Pumpkin muffins for breakfast

Rex said:
Here’s my menu:

  • Pecan-crusted seitan
  • Butternut squash soup
  • Roast potatoes
  • Small salad with walnuts and oranges
  • Sweet potato pie
  • Pumpkin muffins for breakfast

That sounds amazing!

Rex said:
Here’s my menu:

  • Pecan-crusted seitan
  • Butternut squash soup
  • Roast potatoes
  • Small salad with walnuts and oranges
  • Sweet potato pie
  • Pumpkin muffins for breakfast

Do you have a recipe for the pecan-crusted seitan?

@Tegan
Sure! It’s from an older vegan cookbook by Alicia Silverstone. Here’s a link:

https://www.vegetariantimes.com/uncategorized/a-recipe-for-kindness/

I’ve been making it every holiday season! Over time, I’ve modified it a bit…like dredging the seitan in chickpea flour and sometimes skipping the herbs in the marinade.

I actually make my own seitan, using Mark Bittman’s recipe: mix 1 cup of vital wheat gluten with 3/4 cup of cold water. I usually add some curry powder. Knead until it’s a nice lump, then cut it in half. Simmer the pieces in veggie broth and wine for 45 minutes to an hour, let it cool, then marinade overnight. Takes about 15 minutes to cook on Thanksgiving day, and it’s delicious.

Where’s this awesome dinner happening?

Brooke said:
Where’s this awesome dinner happening?

Haha, the more, the merrier :blush:

Looks delicious! Do you have something you’d consider the main dish? Maybe some beans or other protein in the pot pie?

A vegan cranberry dish could be nice, too. Just homemade cranberry sauce would be great.

And tell me more about these pickled apples!

@Fionn
Yes, there are white beans in the vegetable pot pie!

As for the pickled apples, they’re based on a recipe from Pioneer Woman. Her original salad has blue cheese, but I left it out since the smoked almonds add enough salt and flavor.

I pickle the apples with:

  • 3/4 cup apple cider vinegar
  • 2 tbsp agave nectar
  • 2 tbsp grainy mustard
  • 1 tsp fresh thyme, minced
  • 1/2 tsp kosher salt

Slice a large honeycrisp apple, pour the hot brine over, and let it sit for 15 minutes. Then use the liquid as the dressing base.

@Nico
Are you the original poster?

Jordy said:
@Nico
Are you the original poster?

Yes…weird that it showed under a different name though. Not sure why.