We hosted about 30 people for a vegan Thanksgiving Potluck at my house. It was AWESOME! For many of us it was the first all-vegan holiday dinner we had ever had.
From Left to Right in the picture:
Sweet Potatoes in Maple Syrup, Cheezy Squash Casserole, Mac and Cheeze, Seitan Roast, Ginger Pineapple Cranberry Sauce, Green Beans, Lemony Kale Salad, Pumpkin Brownies, Citrus Collard Greens, Roasted Yams and Brussel Sprouts, Lentils, Orange and Beet Salad, and Cabbage Salad.
And there’s more….
Stuffing, Roasted Buttercup Squash with a yummy West African Cilantro Sauce, Homemade Tofurkey with Roasted Veggie Stuffing, Polenta with Baked Beans, and Mashed Potatoes with Mushroom gravy.
There was even more food that didn’t make it into the picture: Butternut Squash Soup, Apple Pie, Raw Pumpkin Pie, Banana Rum Cheesecake. I spent so much time stuffing my face that I forgot to snap a photo of it. My favorite was the Raw Pumpkin pie. It was made with coconut and an almond crust.
Though it’s hard to make out in the picture, I invented a Seasonal Roasted Veggie Stuffing for the Tofurkey that I will definitely make again. Here is how I did it:
Roasted Rutabega and Seasonal Vegetables
2 smallish rutabegas cubed
1 small butternut squash, cubed
2 apples, cubed
1/3 cup of tart dried fruit, like apricot, chopped.
2 TBS coconut oil
2 sprigs of fresh thyme
Preheat the oven to 350. Melt the coconut butter in a baking pan. Toss all fruit and vegetables in coconut oil and season with thyme and any other seasonings you are using (I added a pinch of cardamom!). Bake in the oven for 25 minutes, turning half way through. When all the veggies are done, season with salt and pepper.