Every year I get many people asking me what I eat for Thanksgiving. While often this time of year can be hard on us vegans types, there is no reason it has to be. This year I got a little carried away and cooked enough food to feed at least twelve people (and it was just the two of us at home). I tried they new “Vegan Whole Turkey” from Vegetarian Plus (full review coming soon). Along with that I made five pounds of mashed potatoes (with caramelized onions and roasted garlic), deep fried Brussels Sprouts, cranberry sauce, chestnut herb stuffing, and a sweet potato pie with a pecan streusel topping. More pictures, recipes and reviews will be up over the next few days, but for now I am still recovering from all that power eating.
The full spread.
I used my fried brussels sprouts recipe, but tossed them with carmelized onions, Bac'un bits and topped with fried onion.
Making your own craberry sauce takes mimimal effort and produced results that far outshine the canned stuff.
The sweet potato pie was my pumpkin pie recipe, but using sweet potato for the pumpkin and I replaced the glazed pecans with a pecan streusel.
Five punds of potatoes, two carmelized onions, and a head of roaseed garlic. Oh and a cup or two of Earth Balance.
