Today is going to be a strange Thanksgiving for a lot of people. For those of us who have decided to spend this day of thanks apart from the very people we are most thankful for, I know it’s hard, but hang in there. This is all temporary and soon we will again be joining our friends and family at the dinner table, sharing good food, good conversation, and lasting memories.
The key is to live to see another day. Survive until we have a vaccine. I write those words as I am in day 13 of having Covid. I was one of the lucky ones who suffered only mild symptoms, and during this time I’ve been thinking about all of those who lost their lives to this virus. Why do some survive while others don’t? I wish that weren’t so.
So although this Thanksgiving I’m not with all of my family, I do have much to be thankful for. I’m still here.
Since I didn’t get to shop for my usual Thanksgiving favorites, I will celebrate and give thanks this holiday as I tear into a delicious vegan pizza. Because why not choose cruelty free when you can?
This year for Thanksgiving I am forgoing my usual vegetarian turkey roast from Quorn for a homemade vegan roast I saw on YouTube. There is nothing wrong with the Quorn meatless turkey other than it is made with milk and eggs, two ingredients I am trying dutifully to keep off my plate.
Since most of the pre-made vegan Thanksgiving turkeys out on the market have gluten in it, I am left with making my own “meat” this year. I searched YouTube for vegan thanksgiving meals, aiming for the ones that didn’t include any gluten ingredients and found one that looked delicious and seemed pretty easy to make.
I usually like to do a practice run with new recipes before I make them for special occasions, but since I’ll probably be the only person eating my vegan dishes (no one else has expressed an eager wiliness to eat my vegan roast made of lentils and mushrooms), so I’m okay if things don’t come out perfectly.
If you’re interested in this dish, I’m posting the video below. The only thing I will need to alter is instead of layers of puff pastry, I had to buy a gluten-free pie crust mix. Hopefully it is just as delicious.
There are three other vegan dishes I’m making – garlic mashed potatoes, stuffing, and mac-n-cheese. The mashed potatoes and stuffing don’t taste too different from their non-vegan counterparts. With regards to the stuffing, I have to substitute for gluten-free and egg-free bread, which I found at Aldi. And for the potatoes, I bought unsweetened Almond milk and vegan butter. I may throw in some nutritional yeast otherwise known as, nooch, for the vegans out there down with the lingo.
I had found a good garlic mashed recipe on YouTube about a year ago. It’s a dual recipe that includes a lentil loaf. I have made the loaf many times, and my non-vegan family members love it. I would make the loaf tomorrow, but I’m kind of sick of it because I make it so much. I want this meal to be food I don’t eat very often. My sister always takes home the leftovers for “meatloaf” sandwiches the next day, so she may be disappointed.
Sorry sista, next time.
Here is the recipe I am going to use for the garlic mashed potatoes, but you should really give the lentil loaf a try too.
My mom makes my gluten-free stuffing for me, so I don’t have a recipe. I think it’s the same as she makes for the regular, she just uses my bread, and it is delicious.
I’ve tried many different vegan mac n cheese recipes, but the one I am sharing is probably the best, but it will take some trial and error for you to figure what’s best for your taste buds. This recipe calls for cashews, but I don’t have any on hand and really don’t feel like going to the store to get some, so I will be making this dish without the nuts, but it should taste just as good.
The other thing I will be doing differently is baking this dish at the end after adding a package of dairy-free cheese to the top. I bought a package of Daiya shredded cheese. I am picky about the way I cook this cheese. I feel it tastes best when it is cooked slightly longer than it states. This goes for the Daiya frozen pizzas, too. I cook those for 17-18 minutes instead of the 10-15 minutes recommended. To me, the cheese consistency is better when cooked longer.
So I’ll put a package of cheese on top the macaroni and bake it at 400 degrees for maybe twenty minutes or so. I’ll keep an eye on it until I see the cheese at the texture I like.
Here is the recipe for the mac n cheese.
I was going to make vegan gluten-free brownies for dessert, but instead, decided on buying a Daiya dairy-free chocolate cheesecake. I’ve had their cheesecakes before, and they are delicious.
There it is. My Thanksgiving feast. No living beings were harmed or tortured for me to enjoy a nice meal, and for that, I am sure the animals are THANKFUL.