Plant-Based Dishes for an Out-of-Town Family Thanksgiving

This year we are all headed to Virginia for a big traditional family Thanksgiving – with a turkey, lots of cream sauces, gravies, and buttered everything.  So the goal is to volunteer dishes that we can eat – that everyone else will enjoy – without creating a completely two-track meal that might undermine the feeling of togetherness.

Here's the plan:

We love the crudites platter, Brussel sprouts, sweet potatoes, stuffing (not cooked in the bird), green beans, rutabagas, and apple pie that are on the menu.  But we can't eat the turkey, creamed onions, gravy, buttered, creamy mashed potatoes, and candied sweet potatoes. So, to round out the menu, we have offered to bring:


Muhammara – Red Pepper & Walnut Dip – use just two tbs. of oil

Sun Dried Tomato Hummus – Dehydrated tomatoes with chick peas

        with pita wedges & rice crackers


Vegan bechamel sauce for the creamed onions (two identical-looking bowls)

Plant-based Mushroom gravy (two gravy boats) – use half the suggested vegan margarine

Roasted Herbed Root Vegetables (three kinds of winter squash, fingerling potatoes, parsnips, carrots, beets, sweet potatoes, turnips) with Curried Cauliflower(roasted separately and sprinkled on top)

Mashed Potatoes made with a ricer, chives and soy milk

And a Tofurky – even thought they are a bit grim and funny looking ….

And, for the day after, the ingredients for a big vat of lentil soup and cream of broccoli soup, plus baked tofu slices, fruit, and more veggie sandwich spreads.

Should be a wonderful day!!

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