My Thanksgiving as a Vegan

This past Thanksgiving was my first as a vegan. This year, my husband and I decided to stay home, and since we have no family in Colorado, this also meant that we would be cooking everything for ourselves. With the exception of ham (my husband has yet to adopt anything close to a vegan diet), our entire Thanksgiving meal was vegan, and as the holiday festivities will continue throughout December, I would like to share  four of the dishes we prepared or purchased for Thanksgiving, which are all simple and fit for a lazy vegan like me.

Cornbread: One thing I enjoy eating on Thanksgiving is cornbread, and surprisingly, cornbread can be easily made vegan, as well as doesn’t taste much different than traditional cornbread. This Thanksgiving, I used the Glutino cornbread mix. Glutino is a great gluten-free brand that can be found at many American grocery stores, from Walmart to Whole Foods. Now, you may be wondering why I selected a gluten-free mix, even though I am not gluten-free; you might be interested to learn that gluten-free foods are often also vegan! (But I still recommend always reading the label first.) I followed the directions as noted on the box, replacing the called-for 1 egg with ¼ cup of unsweetened applesauce, and I was surprised to create my favorite dish of the holiday.

Stuffing: In addition to cornbread, stuffing is another favorite Thanksgiving dish of mine, and fortunately, it’s also very easy to make vegan. Sadly, I can’t recall the exact stuffing mix that I used, but I recommend the Multigrain Vegan 365 Organic Stuffing Mix. Traditionally, stuffing mixes call for chicken broth, as well as about a 1/4 cup of both chopped celery and onion. While celery and onion are obviously vegan, chicken broth is not but can be easily substituted for a vegetable broth of your choosing. I elected to cook my stuffing on the stove, and it took a little less than 10 minutes to make. It’s probably one of the most simple yet familiar Thanksgiving dishes you can make, with the exception of the following.

Mashed potatoes: As someone who doesn’t really enjoy cooking, the Whole Foods’ 365 Original Instant Mashed Potatoes mix was the best option for me to make this dish. It takes less than 10 minutes to make and is also one of the least expensive dishes, costing a little less than $2 USD, with the exception of the additional vegan replacements required.  The recipe calls for milk and butter, for which I personally chose to use almond milk and Earth Balance soy-free buttery sticks. I know a lot of people prefer home-made mashed potatoes, which are made by an individual actually peeling potatoes, but in my opinion, these mashed potatoes didn’t taste much different and were, perhaps, just as good.

Cheesecake: I know what you’re thinking—how can a vegan have cheesecake? But think again: Daiya, a Canadian non-dairy cheese replacement, offers a variety of non-dairy dairy-like products. In fact, Daiya is one of my favorite brands of vegan cheese, which offers some of my favorites, such as the classic blend and mozzarella. To my pleasant surprise, Daiya has also created a line of vegan deserts. Since we didn’t want to spend a lot of time making desert, we investigated the frozen section to find a wide variety of Daiya cheesecakes. We ended up trying the chocolate cheesecake, which was very rich but very delicious.

What vegan dishes have you tried making for the holidays? Have you tried any of these? Let me know in the comments.

*This is not a sponsored post. These are just some of my favorite vegan products.*

The featured photo was taken by Chris Lawton. Find more of his work at unsplash.com.

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2 thoughts on “My Thanksgiving as a Vegan

    1. It really was! I looked it up, and they sell the vegan cheesecake at a lot of stores near my parents’ house. I’ll have to buy one for you to try!

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