A Vegan Thanksgiving

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Adopting a vegan diet in a culture dominated by animal-based foods, requires, by its very nature, change. And change can sometimes be scary, especially if you fear that it will impact the things you value most. But being vegan or having one in the family doesn’t have to be mean giving up time-honored family traditions. You can still enjoy Thanksgiving as a family, make s’mores by the fire, or spin the dreidel and dish out the gelt. Whether it’s replacing the turkey with a delicious seitan roast, toasting the season with dairy and egg-free nog, filling an Easter basket with vegan chocolate bunnies and gelatin-free marshmallow chicks, or offering a vegan birthday cake instead of one made of milk, eggs and butter, your holiday traditions can go on as they always have, minus the harm to animals. The key is to keep it straightforward and traditional.

Some view Thanksgiving as a time to flex their gourmet muscles. And for vegans, that often means stuffing some sort of vegetable into some sort of squash. If that’s your thing, ours is not the holiday menu for you. Our vegan Thanksgiving menu is simple, traditional, iconically American, and oh so delicious. It is rooted in and inspired by Thanksgiving in middle America, the dinner we grew up eating every year, sans the cruelty. Our mashed potatoes are fluffy, our gravy is thick, our yams are covered with marshmallows, we’ve got crescent rolls that give the pillsbury doughboy a run for his money, a hearty turkey-flavored non-turkey, stuffed with stuffing, and, of course, pumpkin pie with whipped topping.

Happy Turkey Liberation Day!

To order a copy of the award-winning All American Vegan, which includes our Thanksgiving holiday menu and recipes, click here.

Here’s a sample:

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Ingredients:

  • 1 unbaked 8 or 9 inch homemade or store-bought pie crust (Wholly Wholesome Traditional Pie Shell)

For Filling:

  • 1½ cups (1 package) firm silken tofu
  • 15 oz. pureed pumpkin
  • 1/3 cup canola oil
  • ½ tsp. molasses
  • 2/3 cup vegan sugar
  • 1½ tsp. cinnamon
  • ¾ tsp. ginger powder
  • ½ tsp. nutmeg
  • 1/8 tsp. ground cloves
  • ½ tsp. salt
  • ½ tsp. vanilla

To Prepare:

  • Preheat oven to 350 degrees.
  • Blend tofu in a blender or food processor until smooth.
  • Add remaining filling ingredients to blender, mixing until smooth.
  • Pour filling into pie crust.
  • Bake for 55 minutes.
  • Refrigerate until thoroughly chilled and set, at least 8 hours but preferably overnight.

Serve with Soyatoo or MimicCreme Healthy Top Whipped Topping.

To order All American Vegan, click here.

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