Try this Vegan Thanksgiving Dinner recipe, or contribute your own.
Suggest a better descriptionThe Morning of the Feast:
1. Remove the dinner rolls from the freezer, and follow directions on the package to allow the rolls time to thaw out and raise.
2. Make sure your Field Roast (or other vegan turkey product) is out of the freezer and thawing out as well.
3. Chop the potatoes, place them in a pan and pour cold water over them. You can put a lid over the potatoes and refrigerate or just set aside.
Two Hours Before the Feast:
1. Heat your oven to 400F and follow the recipe to make the Balsamic Glazed Carrots. Place in a serving dish and set aside.
2. Place the Field Roast (or other vegan turkey) in a pan and follow instructions on the package to bake for the appropriate amount of time.
One Hour Before the Feast:
1. Reduce your oven’s heat to 350F.
2. Bring potatoes to a boil and then reduce heat to simmer and cook for about 10 minutes, until done. Follow the rest of the recipe for Vegan Chunky Mashed Potatoes.
3. Reheat the stuffing by placing it in the heated oven for about 15 – 20 minutes.
4. Bake the rolls based on the instructions on the bag.
5. Place the salad in a serving bowl and add any extras like chopped mushrooms, cherry tomatoes, etc. Place the Just Ranch dressing next to it.
6. Pour the cranberries into a serving bowl and use a fork to mash it up a little so it doesn’t look like it just came from a can.
7. Make sure your table is set (including napkins, salt and pepper, vegan butter, and more) because you’re just about ready for showtime! Go ahead and get your serving utensils out and ready as well.
8. We like to stand in a circle, holding hands, and have each of us say one thing we’re thankful for from the previous year. Gratitude is important!
Showtime:
1. Either set your food out buffet style in the kitchen or place on the table to serve family style.
2. Dig in!
3. After dinner, set out dessert plates and forks and remove the pie from the fridge. After a big meal, I like to make the pie slices smaller. You can also serve the pie with vegan whipped cream if you’d like. It adds a nice touch.
After the Meal:
Be sure to place leftovers in the fridge as soon as possible, whether that means transferring the leftovers into a lidded container or simply covering with aluminum foil or plastic wrap. Maybe make plates of extra food to send home with friends and family as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2192g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1512 | ||
Calories from Fat: 24 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 439mg | 15 % | |
Potassium 8735.4mg | 230 % | |
Total Carbohydrate 344.4g | 101 % | |
Dietary Fiber 51.2g | 205 % | |
Sugars, other 293.3g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1512
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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