I Eat Plants: Thanksgiving Ideas

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It’s hard to believe, but Thanksgiving is right around the corner.  I know I’ve been enjoying fall produce, but it just seems too soon for Thanksgiving!

If you’re a plant based eater, you probably know that it’s easy to sub non-dairy milks and margarine (or olive oil) and vegetable broth in all of the sides.  There’s even vegan marshmallows (Sweet and Sara or Dandies) if you’re someone who likes them with sweet potatoes.

This is all well and good if you’re hosting your own Thanksgiving, but what to do if you’re going somewhere else?

With my friends and family, I usually pitch in with the cooking, and I make most of the sides vegan.  I never get any complaints and everyone eats the vegan sides, but you could always do smaller portions if non-dairy mashed potatoes would be a problem for others.

How about the main event?

There are many alternatives.

The easiest are the holiday roasts.  If I’m going somewhere else and am going to bring a vegan “main dish,” this is likely what I I bring.  Tofurky, Gardein and Field Roast all make vegan holiday roasts that are relatively inexpensive and not difficult to prepare. You can find any of them at Whole Foods or Mrs. Green’s.  I saw a display of them at Whole Foods in Yonkers not too long ago!

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I’m partial to the Field Roast Celebration Roast, myself.

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These don’t taste like turkey, but that’s okay.  They’re pretty good on their own.

If you have the time and space to make your own main course, you don’t have to go the holiday roast route by any means.  If you want a plant heavy protein, there are plenty of dishes you can make on your own, like the Rosemary Hazelnut Encrusted Seitan I made last year.

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Vegetables can be the star of your meal as well.  A squash stuffed with grains and spices can be delicious.  Cauliflower steaks as an option, and there’s nothing wrong with a plate full of different vegetables!

And since this is the year of Thanksgivukkah, check out my contribution- Curried Beet and Sweet Potato Latke with Apple-Beet Chutney!

I hope however you celebrate the holidays this season, they are happy and filled with delicious plant-based food!

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About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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