(Closed) Hosting a Vegan-friendly Thanksgiving

posted 7 years ago in Home
Post # 3
Member
7293 posts
Busy Beekeeper
  • Wedding: October 2011

Perhaps a squash of some sort for a healthy and more starchy alternative?

Post # 5
Member
385 posts
Helper bee
  • Wedding: July 2012

Sweet potatoes are a must!  So yummy.

Post # 6
Member
1212 posts
Bumble bee
  • Wedding: June 2012

For dessert try this yummy chocolate tofu pie:

http://vegweb.com/index.php?topic=6706.0

It’s super easy to make and tastes great (you can’t taste the tofu). You’d have to make sure that the crust and chocolate you buy is vegan though. 

 

If you want something filling for the main course, it’s easy to make a nice vegan pasta. Just take a bunch of veggies (bell peppers, onions, tomatoes, broccoli, whatever else you like) and saute them in some olive oil. Let them simmer for a long time until they are soft and their juices have made a small amount of sauce. Add them to some pasta and add salt and pepper to taste. Maybe also add some tofu parmesian cheese if you can find some. 

Post # 8
Member
5148 posts
Bee Keeper
  • Wedding: June 2011

Almond milk is a healthier substitute than soy milk.  (I actually try to avoid soy.)

Roasted veggies would be good; especially squash or yams/sweet potatoes.

Roasted Green Beans with Mushrooms I made this last week and it was awesome! (Leave off the parmasan of course) – http://www.kalynskitchen.com/2009/01/recipe-for-roasted-green-beans-with.html

Orange glazed ginger carrots (subtitute olive oil for the butter) – http://www.myrecipes.com/recipe/orange-ginger-glazed-carrots-10000001624462/

Homemade cranberry sauce – naturally vegan, no alterations needed

 

 

Check on just how “strict” of a vegan she is. Some vegans don’t even eat sugar because or the processing or something.

Post # 9
Member
1116 posts
Bumble bee
  • Wedding: August 2008

Mashed sweet potatoes or yams are great, and really easy.  You can add a little lemon zest and spices for seasoning, rather than butter.

There’s also a recipe for butternut squash and kale risotto by Martha Stewart.  It’s definitely more work than above, but a nice balanced dish for if she doesn’t have a ton of other options.

Catlin over at Healthy Tipping Point does a veggie Thanksgiving every year and has both veggie and vegan options, you might check her recipe archives.

Post # 10
Member
4824 posts
Honey bee

You have a lot of great suggestions. 

I second the different squash options. I was at a friend (and gluten free) friends for dinner and she made a stuffing of sage and quinoa stuffed acorn squash.

I also loved a shaved warmed brussel sprout salad with craisins and a warm cider vinaigrette.

o make your mashed potatoes you can use some roasted garlic and a good sea salt to help boost its flavor and add to its creamy texture you get usually with butter or cream and then a bit of soy or almond milk.

Remember, just because its vegan, doesnt mean it has to plain and not full of flavor. Use fresh herbs and spices

For dessert you could do a stuffed apple and stuff it with some oats, agave nectar, cinnamon, cardamom, nutmeg.  Finish with a puree of raspberry sauce.

 

 

Post # 11
Member
2821 posts
Sugar bee

Most of my Hindu friends don’t eat meat of any kind or eggs but they will eat dairy so you might be OK on the dairy.  

 

Post # 12
Member
1110 posts
Bumble bee
  • Wedding: September 2011

I find that almond milk thickens up nicely when it’s heated on the stove. I found this by accident when making a sauce, but there were other things in it. You can also puree (in a powerful blender) raw cashews that have been soaked in water. That’s the base for a lot of vegan cheesecakes, and the texture is awesome!

Here is a page for vegan thanksgiving recipes…

 

http://www.forksoverknives.com/vegan-thanksgiving-recipes/

 

And a couple pumpkin pie recipes…

Preheat oven to 350 degrees F.

Have ready, one 9″ unbaked pastry crust

Blend in blender:

2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Eat to live recipe:

OAT PIE CRUST

1 cup quick oats (not instant)

1/4 cup ground almonds

1 tablespoon whole wheat pastry flour (optional)

2 tablespoons olive oil

2 tablespoons water

 

PIE FILLING

1 15-ounce can of pumpkin

1/2 cup date sugar*

1/2 cup raisins

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 1/2 tablespoons arrowroot powder

1 10-ounce pkg soft tofu

 

CASHEW CREAM

1 1/3 cups raw cashews

3/4 cup vanilla soy milk

2/3 cup dates

 

INSTRUCTIONS:

Preheat oven to 425 degrees.

Pie Crust:  Mix oats, almonds and flour.  Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together.  You may need to add a little more water.  Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish.

Pie Filling:  In a blender combine the pumpkin and date sugar.*  Add raisins, spices, arrowroot powder, and tofu.  (Some like more spices; individual preference.)  Blend until smooth.  Pour mixture into pie shell and bake for 15 minutes then lower heat to 350 degrees.  Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 60 minutes.

While pie is in the oven make the Cashew Cream.  Blend all ingredients together in a Vita-Mix or other powerful blender.

Serve slightly warm or cold with a dollop of Cashew Cream.

Post # 13
Member
5496 posts
Bee Keeper
  • Wedding: April 2010

@troubled: Same here.

OP, are you sure she can’t have dairy? My husband is Indian and while he isn’t a vegetarian, many of his friends are. All of them eat dairy. They only avoid meat and eggs. Paneer (Indian cheese) is actually one of the most common vegetarian Indian foods!

Post # 14
Hostess
11167 posts
Sugar Beekeeper

Check out Alicia Silverstone’s blog (think Clueless). She is completely vegan and shares all her recipes and ideas there. I have tried a few and they are pretty tasty.

http://www.thekindlife.com

Post # 15
Member
2316 posts
Buzzing bee
  • Wedding: September 2013 - Old Stone House in Brookyn

Seconding the comments to check what her exact dietary restrictions are.

While this is hardly the most creative suggestion, maybe add vegetable soup or a salad? That would go over well with meat-eating guests, too, and give your friend more options.

The topic ‘Hosting a Vegan-friendly Thanksgiving’ is closed to new replies.

Find Amazing Vendors