Thanksgiving is one of my favorite holidays because it allows me to reflect on the year and recall all of the things I am grateful for. It’s a busy, fun, and memorable time involving many of the things I love – family, friends, and cooking delicious food! I hope you find this menu to be helpful in planning your feast this year. It’s all plant based for your vegan and vegetarian dinner guests. I’ve made all of the dishes in the past month and really enjoyed them. I’m looking forward to making them all again this week. Happy Thanksgiving!
Main course:
Seitan and Mushroom Wellington
Side Dishes:
Quinoa Stuffing with Pumpkin Seeds and Cranberries
Truffled Purple Mashed Potatoes
Garlic Rosemary Gravy (Vegan, Gluten Free)
Roasted Brussel Sprouts with Walnuts and Vegan Bacon
Roasted Acorn Squash with Pistachios and Thyme
Desserts:
Mini Pumpkin Cheesecake Bars with Oatmeal Crust (vegan, gluten free)
Bourbon Spiked Vanilla Pudding (vegan)
