Meat-Free Monday: Vegan Thanksgiving Part 1: the Basics

I’m the only vegan in my family, so a big tofurkey extravaganza is not in the cards.

That’s okay:  I’m honestly not sure how to cook that, or if I’d even like it.

But I can certainly have more to eat than green beans (ick) and green salad.

I’ve been doing some investigating, and I’ve found a bunch of recipes.  I’ll start with some traditional fall and Thanksgiving foods that can be made vegan with just a few ingredient swaps,  often as lottle as using vegan margarine instead of butter:

  • Oven slow-baked sweet potatoes with vegan margarine, brown sugar, and cinnamon. Who needs casseroles?  Bake them until the juices bubble out a beautiful caramelized brown.
  • Baked acorn squash, again with vegan margarine, brown sugar, and cinnamon 
  • Butternut squash with maple syrup drizzle
  • Vegan pumpkin pie
  • Katherine has found and modified a Thanksgiving – ish skillet dish that uses dried cranberries for sweetness and cinnamon for Autumnness. We just ate version 1.0, and it was good. Version 2.0 will include squash or aweet potatoes, and promises to be even better. 
  • I’m working on a crock pot cornbread dressing recipe.  We have limited oven space and a lot of people to feed, So we’re having to get creative with cooking methods

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