How to Cook a Vegan Thanksgiving!
In August of 2015 I decided to go vegan and remove animal products from my plate. This includes avoiding meat, fish, dairy, eggs, cheese, poultry, honey, etc.
I’ve gotten SO many questions about the recipes I use for the holidays that I wanted to create a page that houses them all so you too, can make an amazing vegan feast for any time of the year!
In the morning I love to make these cinnamon rolls. Alternatively, you can also use the Trader Joe’s cinnamon rolls both regular and pumpkin spice (both are vegan!)
Here’s what’s on my menu each year (give or take) with a link to each recipe:
*For the mashed potatoes I just boil them until tender, mash them, then add vegan butter and unsweetened almond milk and salt until they are the consistency I want.
**Dandies marshmallows do not contain gelatin which makes them vegan
***I use the frozen Eziekel bread for the stuffing. Thaw it for about 2-3 hours then cut into cubes before it’s completely thawed, it will make your life a lot easier. Since it’s fresh bread, you’ll need to follow the recipe and make sure you toast your bread crumbs in the oven before mixing with other ingredients.
Additional snacks and specialty items I often grab/prepare:
Reddi Whip Almond Whipped Cream (in the can)
So Delicious Dairy Free Frozen Cool Whip
Miyoko’s Cheddar Style Cream Cheese
NU Culture Bacony Chipotle Spread & Garden Herbs
Wheat Thins, Triscuits, Mary’s Gone Crackers
“Ham” Rolls ups with Yves deli slices and Kite Hill Cream Cheese in the middle
Chao or Follow Your Heart “Cheese” Slices
For more vegan meal inspiration, check out my Facebook Album with links to recipes and more right here!