A Vegan Thanksgiving

Posted on: November 27th, 2010 by missycoppage 1 Comment

So this year due to finances, school, work, and other random reasons we were unable to travel to be with either of our families for Thanksgiving.  So instead we decided to do our own Thanksgiving here in Lake Charles with our MFA family (Master of Fine Arts). We are the only Vegans in the bunch, though there are a few Vegetarians.  We wanted to share with everyone that you can create a delicious holiday meal with compassion.  In the middle of our table we placed the adoption certificate for our sponsored Turkey, Velma and surrounded her with delicious Vegan foods.  I made everything fresh, nothing packaged or from a can (with the exception of the pumpkin pie filling, cause who wants to make that from fresh). Our menu consisted of: Seitan Roast, Sweet Potato Casserole with Pecans, Cornbread Stuffing/Dressing, Homemade Cranberry Sauce, Pan  Roasted Brussel Sprouts with Garlic Kelp Butter, Mac and “Cheese”, Beer Bread, Mashed Cauliflower with Gravy, and Pumpkin Pie with Whipped Topping.  Some of the recipes were my own and several came from my favorite site happyherbivore.com.  Here are the recipes I used or the links to them along with several fun pictures of the day spent cooking.

Thanksgiving 2010


I followed all of the directions for mixing, but for cooking I put mine in a croc pot for about 3 hours.

Cornbread Stuffing/Dressing

This link goes to my recipe for making the cornbread.  I suggest making it the day before.  After that
1 recipe Cornbread
2 Tbsp Earth Balance Butter
1/2 Cup Chopped Celery
1 Small Onion, diced
Substitute for 2 eggs, beaten
2 Cups Not Chick’n Broth
2 Tbsp dried Sage
Salt and Pepper
*Preheat oven to 350 degrees
*Grease a 9 x 13 baking dish
*Melt butter in a large skillet over med-high heat, saute celery and onion until soft
*In a large bowl, whisk egg substitute, then add crumbled cornbread, stock, celery and onion, sage, and salt and pepper to taste.  Mix well
*Place in baking dish and bake for 30 minutes

Pan Roasted Brussel Sprouts with Garlic Kelp Butter

2 lbs Brussel Sprouts, trimmed and cut in half
1/4 Cup Earth Balance Butter, Softened
1 tsp minced Garlic, (2 cloves)
1 tsp Bragg’s Liquid Aminos
1 tsp Kelp Granules
Salt and Pepper
Olive Oil for saute’
To Make Butter
*With a mortar/pestle, combine garlic, kelp, and bragg’s to form a paste
*Mix butter and paste together in a small bowl
*Add salt to taste
To Prepare Brussel Sprouts
*Heat Olive Oil in a large pan until shimmering
*Add brussel sprouts to pan cut side down
*Season with salt and pepper
*Cook until cut sides are golden brown
*Put cooked brussels in a large bowl and add butter mixtue.  Toss to coat
*Cook in 400 degree oven for 7-10 minutes to finish

Whipped Topping

1 Cup Drained Tofu
2 Tbsp Confectioners Sugar
1 Tbsp Safflower Oil
1 tsp Vanilla
1/2 tsp Lemon Juice
*Blend all ingredients until smooth and creamy
*Refrigerate at least 30 minutes before serving
Cornbread cooling and Cranberries Cooking


Preparing the Brussel Sprouts


Steaming the Cauliflower


Giant Seitan Roast


William and Me getting ready for the guests to arrive.
Making the Cornbread Thursday evening.


Desserts:  Pumpkin Pie and Whipped Topping and a Fruit Crisp made by Erica.

One Response

  1. The Cooking Lady says:

    We should have come to one anothers home for Thanksgiving. We could have tore up a kitchen!

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