this year we’re doing thanksgiving with my in-laws. its a pretty large, casual event.although there isn’t anything vegan besides crudite and the olive tray, everyone knows we’re vegan and doesnt mind that we generally B.Y.O.B. our entire meal. to help ease things the day of-because who knows, we may have to go out and party wednesday- we’re making a full on thanksgiving meal wednesday night, and bringing the leftovers to the in-laws on thursday!
here’s what i plan on making so far:
seitan roasts- no tofurkey for us! besides, i cant eat something that looks like the love child of a football, and a hot dog. i’ll probably do individual roasts, covered in sage, garlic, and black pepper. and i’ll first simmer the seitan to firm it up, and then roast them. or i’ll make a roulade. i haven’t decided yet!
my simple sweet potatoes- an old standby of mine, lately i skip the yams and double up on the sweets, because sweet potatoes are full of nutrients, and not sugars. this totally kicks that marshmallow stuffs ass.
cranberry and dried cherry sauce- this looks amazing!
mashed yukon golds- simply yukon gold potatoes mashed with a splash of almond milk, and garlic infused earth balance.
cashew mushroom gravy. saute 2c mushrooms, 1/4c onion, 2 cloves garlic, add 4 tbs flour and make a roux. add 1/4 c white wine, and 1 3/4 c rich vegetable stock. add 1 tbs cashew butter, thyme, rosemary, pinch sage. simmer until thick and smooth.
stuffing?- i’ll admit it, i usually jazz up the bagged varieties with sauteed apples, pecans or walnuts, and extra spices. its my one “easy” item.
kale-you need something green, right? otherwise, this is probably the best looking green bean casserole ever. hands down. whatever happened to that blog? bummer. my kale will just be plain ol steamed kale. theres already enough flavor going on 
dessert! we’ll crash the party at my parents for dessert. my veg sister is making pumpkin, and one of my personal favs my cherry peach crumb pie!
have a kick-ass un-turkey day!
