I transitioned from a Vegetarian diet to a Vegan diet in February of this year and honestly haven't looked back. It has been one of the best decisions I've made. And no, I don't really miss cheese. The only thing I do miss is that plant-based cheese alternatives definitely don't melt well, if at all. But as my husband recently pointed out, plants don't melt, so it shouldn't be surprising!
This will be my first Thanksgiving entirely Vegan and I was asked to create the menu for my parents and husband. At first, it seemed a little daunting, but I did some research and am very happy with the results. Let's just hope it will all taste as good as it sounds! I will admit, there are a few items I am buying from Flour Bakery in Boston to provide a little assistance.
- Dinner rolls (Flour Bakery)
- Roasted Heirloom Squash with Pomegrante Molasses, Pear, Pepitas & Sage (Flour Bakery)
- Cranberry Chutney with Orange and Ginger (Flour Bakery)
- Butternut Squash & Sweet Potato Soup (my own recipe)
- Green beans with sliced Almonds sauteed in Earth Balance Vegan butter with salt & pepper
- Pumpkin Muffins (Trade Joe's mix subbing the oil for Apple sauce & Eggs with Neat Egg so it's nearly guilt-free)
- Autumn Kale Salad (chopped Kale, sliced Apples, dried Cranberries, diced Cucumber, shredded Daiya cheddar cheese, crushed Walnuts)
- Individual Vegan "Chick'n" Pot Pies inspired by Minimalist Baker. I'll be adding Tofurky lightly seasoned chick'n strips for more texture and protein.
- Whipped mashed potatoes using Earth Balance Vegan Butter and unsweetened almond milk (salt & pepper)
- Pumpkin Pie (Whole Foods) & cupcakes (Georgetown Cupcakes)
- I also bought a Gardein holiday roast as a back up in the event the "Chick'n Pot Pies" are a bust. You can pick them up at Whole Foods for $14.
If this menu doesn't sound creative or exciting, here are more Vegan menus to peruse from other plant-based food bloggers.