A Vegan Thanksgiving

This will be our first holiday season eating a vegan diet. I was vegetarian last year which made it easy to just ask for no meat at the different households we went to. This year is a lot different. We are bringing our own dinner and dessert and sharing it with whoever wants to try it.

This is what we made for our Friendsgiving we hosted at our apartment, and basically what we will be bringing to the three Thanksgivings we’ll be going to this week.

For an appetizer we had a few snacks including Ritz crackers, Chao creamy original tofu cheese, Yves Kale and Quinoa bites, carrots, celery, pretzels, and hummus. We also sipped on Yellow Tail red wine which is vegan too!

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Next was the main course. Our dishes included a side of broccoli, stuffing that was accidentally vegan, mashed sweet potatoes topped with Dandies vegan marshmallows, tofu ricotta lasagna, and bread rolls that were also accidentally vegan.

  • For the broccoli we simply sautéed it with garlic and a little bit of olive oil.
  • Pepperidge Farm Herb Seasoned Stuffing is accidentally vegan. We used 2 cups of vegetable broth and 5 tbsp of earth balance butter instead of real butter.
  • For the sweet potatoes we used earth balance butter and unsweetened cashew milk to make them thick and creamy. We baked them in the oven after we mashed them and topped them topped with Dandies so they would melt on top.
  • Here’s a recipe I posted on the lasagna. It’s super simple to make, and our friends didn’t realize it was tofu instead of cheese.


Finally for dessert we made the Trader Joe’s pumpkin bread I baked in this post and put a scoop of So Delicious coconut vanilla ice cream on the side.


We want to show our friends and family how easy it is being vegan. These dishes were a hit with our friends, and cooking them a Thanksgiving dinner helped show them how delicious vegan food is. Let me know what you guys plan on making for your friends and family during the holiday season!

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