Every Thanksgiving I tell myself I’m not going to cook a huge feast, and every year I end up cooking a huge feast anyway. Below are some of my favorite holiday recipes from this year (and previous years!). It's a guide for Thanksgiving, Christmas, or any other big family gathering.
Thanksgiving 2017 Menu
Vegan Turkey Loaf
- This year I tried to make my own using this recipe. The flavor was too bland for us, but the texture was spot on! I even added the optional puff pastry to make it extra decadent.
- We also enjoy the Field Roast Cranberry Hazelnut Loaf and Trader Joe’s Turkey-Less Loaf
- This was my own personal recipe, but at the last minute I decided to make it into muffins instead of a loaf. This made cutting/serving much easier for our “help yourself” style dinner. I baked them for about 5 minutes less and put them in cupcake liners for easy removal.
- I have an old video about these rolls, but the premise is pretty basic. Use any homemade bread recipe but after the second rise cut the tops with an “X” pattern and stuff with (vegan) garlic butter. You could even skip the homemade bread part and stuff store bought yeast rolls as long as they’re vegan-friendly. My favorite vegan butter is Miyoko’s because its palm oil free and made from whole food ingredients. Plus they sell it at Trader Joe’s!
Mac & Cheese
- My recipe is based on VeganYumYum’s recipe -- with a few changes. I like to increase the amount of miso and tahini, and leave out the vegan margarine. To increase the creaminess I also add a little extra cashews. I triple the recipe for a 9x13 pan of mac & cheese -- we like ours extra cheesy!
Green Bean Casserole
- There isn’t really a recipe for this, so much as a general process. I sautéed mushroom, onion, and garlic until the onion was translucent. Then I added 2 cups of vegetable broth and a couple of tablespoons of cornstarch. Stir until a creamy gravy has formed. Mix the gravy with canned or blanched fresh green beans, then add to a casserole dish and top with crunchy fried onions. Not the healthiest but brings back all my childhood memories of the canned “cream of mushroom soup” version my mom used to make.
- Full disclosure I used boxed stuffing this year. But when I’m feeling more energetic I go for Minimalist Baker’s recipe.
- This is Zoee’s favorite! You just combine 1 bag of fresh cranberries, 1 cup of sugar, and 2 cups of liquid. I like to use lemon, lime, or orange juice for part of the liquid. Simmer for 20-30 minutes on the stove until the cranberries have all cooked down into a delicious jelly-like consistency. I add a little citrus zest once it is done for extra flavor. If any is leftover (rare!) we eat it on waffles the morning after Thanksgiving -- soooo tasty!
I hope this helps you when making your own holiday menu. Are there any “must have” dishes that your family enjoys?
Check out our Thanksgiving ‘17 Vlog below!