a turkey day without a turkey
One of the first milestones in transitioning to plant based, thanksgiving sans turkey.
I've personally never been too attached to turkey at thanksgiving, I'm much more of a sides kinda girl, so this was a fairly easy switch. For my wife, not so much. It was our second thanksgiving in Portland, and I really enjoyed getting to do things differently this year.
For our turkey replacement, we had the tofurkey celebration roast, which wasn't a huge hit. We overcooked it a bit, and the flavor was a bit bland, so neither of us enjoyed it very much.
For sides we had mashed potatoes, stuffing, roasted vegetables, cranberry sauce and rolls.
We had the garlic mashed potatoes with mushroom gravy. Yellow potatoes, garlic, vegan butter, salt and pepper were all that we put in, super simple. We both really enjoyed the mushroom gravy so I think we'll bring this back for next year.
Stuffing is by far one of my all time favorite holiday foods, and to be honest I love stove top. This year we opted for the non meat stove top option, but later found out that it still contained chicken stock. Fail! Now we know though.
The cranberry sauce was out of the can, and I added a little ginger to give it a special kick.
The final side was my favorite that I made. Roasted vegetables including delicata squash, acorn squash, and brussel sprouts. We roasted them with olive oil, chili powder, onion powder and garlic salt for 30-40 minutes at 400 degrees. Roasted veggies are one of my staples these days, and its a super quick meal to throw together.
We finished off the meal with a homemade pumpkin pie, my first ever pie I'll add, that sadly wasn't as good as store-bought varieties we've had in the past.
Overall it was a great meal, and a fantastic first attempt in plant based holiday cooking. It's the first thanksgiving ever that I haven't felt extremely uncomfortable afterwards, and I was proud of us for doing it all ourselves, and mostly plant based.