So, I have to admit…. I totally failed you all. I don’t properly plan ahead to share recipes, I didn’t snap any photos of what I made in its end results and I’m sad because I didn’t get inspired about anything till literally the night before. So I winged all my recipes and just made what sounded good to me, since no one else here is vegan (more for me!). BUT I do plan on sharing these recipes, sooner than later, so next year I can just link up all my favs for you all 🙂
First up, my sister (vegetarian) decided to make some veggie pot pies for the 4 of us that don’t eat meat (me, sis, bro, sis-in-law). I don’t have exact measurements, but I watched her make it all. She did a, from scratch, mushroom stock and a rue that was used as the base, then cut up all the veggies pictured above (we had a mini shoot with these ingredients) and the crust had pumpkin. Really flavorful, super filling and absolutely gorgeous. She also did leaf cutouts overlapped along the rim of each dish. I’ll have to workout a precise recipe for it, so worth the time involved though!
I totally forgot I did snap this quick photo at the beginning of the day, I got hungry early on and had to make my food the night before. So this is a super basic/condensed representation of most of what I had, but it’s better than nothing, right? So you can get a small glimpse as to what I ate/made overall.
I on the other hand-made super simple, “classic” sides with my own style on them. It’s all about mac n’ cheese & mashed potatoes for me, so I didn’t even try to stray away from them. The mac n’ cheese was really simple, it looked and tasted way better fresh, so next time I will not make it a day early, but it still was good. I just did kale and used a vegan cheese (Daiya Cheddar) and made a simple cheese sauce, pureed the kale (sautéed with garlic and onion) and folded it altogether.
The mashed potatoes were just a spin-off of loaded baked potatoes. I peeled and boiled them as perusal and then just added in cooked red quinoa, earth balance, almond milk, vegan sour cream, nutritional yeast, vegan bacos and topped it all off with tons of fresh green onion. Next time I plan on sautéing yellow onion and garlic, pureeing that and folding it in for even more flavor (yes, I’m OBSESSED with onion + garlic… sue me). But overall it was super delicious! I’m so obsessed with chives too, I folded them into it and added more on top (not pictured, forgot >.<).
I also made some cheddar herb biscuits from The Efficient Vegan cookbook I'm working on a review for. We used that same recipe for the potpie crusts actually, just added pumpkin to it. They are truly the best vegan biscuits I've had to date, I already know they'll make an appearance at any and every family dinner for me. I used a cookie cutter to make them heart-shaped 😀
I added some fruit to my plate to keep it somewhat "well-rounded" haha, but let's face it – Thanksgiving is the one day to carb up on all the "bad" carbs and not care (butter is a carb, right? What up Mean Girls reference! lol). So I let myself eat and eat some more… because I woke up early to jog that morning just to prep and have zero shame. Then I went into a food coma and slept like 10 hours. So yeah, that was my first vegan Thanksgiving. I'm positive next year will be way more extravagant, I kept it super simple since I was just cooking for myself. But I won't hold back next time 🙂
Hope you all had a lovely day<3
Ohh! I also made/had my awesome pumpkin cheesecake loaf and a raspberry blueberry chia jam! 😀 I'll be sure to do a recipe post on the jam, you can do any and every fruit you'd like!0