A vegan thanksgiving

We cooked a simple vegan thanksgiving this year and everyone liked it. Our menu came primarily from the Farm Sanctuary's handout, which you can download. We eliminated a few of the items on the menu and added one from another site. In addition, we added a simple dish of rainbow chard with red bell pepper, because the market had bunches of fresh colorful chard and we couldn't resist.

The meal:


clockwise from left: vegan sausage pot pie, another pot pie, sweet potato biscuits, apple streusel, green beans with ginger and almonds, garlic mashed potatoes

and


Corn chowder

and

rainbow chard, sauteed lightly with red peppers in olive oil

and


vegetables, crackers, dip, plus a cup of mushroom gravy.

The recipes for everything except the pot pie and chard are on the handout linked above. The pot pie recipe is from vegcooking.com. We substituted vegan Italian sausage for the vegan chicken in the pot pie. We also used frozen whole wheat crusts - which we had to modify to accommodate the large amount of filling.

We found that the pictures on the Farm Sanctuary handout didn't all look the way they actually should. All of the dishes are easy to prepare and require no special skills. There were no duds in the menu and I intend to cook several of these recipes again. I can hardly wait, in fact.