November 16th, 2013 – Thanksgiving

Saturday, November 16th.
VBC Meeting #9: Thanksgiving
Hosts of the Month: Slynn and Ramon
Location: Denton, Texas

Slynn and Ramon Thanksgiving

Kristin and Alesha attended their first Vegan Bake Club meeting.


During the meeting we discussed some measurement conversions. There are three teaspoons in a tablespoon, but you will have to ask Anthony how many forkfuls are in a quarter cup. And before we get on to the menu, this month’s weird-thing-that-John-eats-in-its-entirety: cinnamon sticks.

This is what we made:

vegan Thanksgiving food plate

Lauren: Sausage Cornbread Dressing

This dressing was a little dry because I didn’t add enough vegetable stock, and I left the oven unattended and missed the timer going off. tsk tsk.

Lauren also made coconut whip! (Not pictured.)

Lauren's sausage cornbread dressing

Slynn: Stuffed Seitan Roast with Rosemary Bread Stuffing, Pumpkin Pecan Pie, Cranberry Orange Sauce

This co-host made a bunch. The roast looked a bit like a baked sweet potato still in the skin, but its flavor could compete with Tofurkey or Celebration Field Roast any day. She stuffed it with the rosemary bread stuffing and had extra for us to eat on the side. (Stuffing inspired by this recipe and vegan, of course.)

Slynn's seitan roast


Slynn's rosemary bread stuffing

Slynn wanted to make a pie too. We can always find a way to fit more pie into a meal. The filling for this pie comes from the cookbook 100 Best Vegan Baking Recipes.

Slynn's pecan pumpkin pie

Slynn's cranberry orange sauce

Lilly: Ratatouille with garbanzo beans and wild rice

Mmm chick peas.

Lilly's garbanzo bean ratatouille

wild rice

Anthony: Veggie Roast

Veggies, roasted.

anthony's veggie roast

Michelle: Zucchini Boats

Cute boats filled with mushrooms. I would like to sail on a giant boat made of a vegetable.

michelle's zucchini boats

Ramon: Swedish Tempeh Balls with Mushroom-Thyme Gravy, Mashed Potatoes

Neat balls.

Ramon's Swedish meatballs

Potatoes and gravy! Potatoes and gravy!

ramon potatoes gravy

Alesha: Double-Layer Pumpkin Cheesecake

A nice creamy pumpkin finish to a vegan Thanksgiving meal.

pumpkin cheesecake

Kristin: Stir-Fried Balsamic Ginger Carrots

Perhaps the most exciting flavors I have experienced in a roasted carrot. Also, I like the purple glass bakeware. Slynn has some of this too.

Ginger carrots

John: Roasted Sweet Potatoes and Onions, Parsnips and Carrots, Buttery Rolls

John was really excited about the theme. Lots of the delicious warm root vegetables for the holiday.

parsnips and carrots

roasted sweet potatoes and onions

Clover-shaped rolls. We may all aspire.

clover shaped rolls

We had a lot of extra food. It made people happy, or maybe it was the hot toddies Ramon was handing out.

table full of vegan Thanksgiving food

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