November 23, 2014 – Thanksgiving

Sunday, November 23, 2014
VBC Meeting #21: 2nd Annual VBC Thanksgiving
Host of the Month: Lauren and Billy
Location: Ponder, TX

It was Ramon’s passion for Thanksgiving food that led to the second annual Vegan Bake Club Thanksgiving. Thanks to everyone who has ever participated.


This is what we made:

Lilly: Curry Lentil Rice

Lilly’s curried rice was topped with toasted lentils.

curry lentil rice

Slynn: Vegetable Wellington; Cranberry Apple Pie; Pumpkin Pie; Coconut Whip

For the filling of the Wellington, Slynn used WestSoy® Seitan she sauteed with orange and spices, kale, carrots, celery, onion, and roasted mushrooms. She used Pepperidge Farm® Puff Pastry for the dough.

vegetable Wellington

Already having cranberries on hand, she also made the Cran-Apple Pie recipe from The 100 Best Vegan Baking Recipes.

cran-apple pie

She also made a Pumpkin Pie with coconut whip for on top.

slynn's pumpkin pie

coconut whip

Ramon: Curry Hash Vegan Crepes

Taking inspiration from his current job at the local Denton eatery Cups and Crepes, Ramon made curry hash vegan crepes and a side of cranberry chutney.

crepe filling and cranberry chutney

cranberry chutney on crepe

Billy: Butternut Samosas

Billy filled the samosas with his home-grown butternut squash, textured vegetable protein (TVP), peas, and lots of spices.

butternut samosas

Lauren: Sweet Potato Bars; Chickpea Cutlets with Cream Gravy; Sausage Cornbread Stuffing

sweet potato bars

The chickpea cutlets were made based on the Veganomicon recipe.

chickpea cutlets with cream gravy

cornbread dressing with vegan sausage

Taylor: Sweet Potatoes; Pumpkin Pie

Taylor topped her sweet potatoes with pecans, vegan marshmallows, oats, and almond meal.

sweet potatoes with marshmallow

Taylor's vegan pumpkin pie

John: Roasted Parsnips and Carrots; Mashed Potatoes with Mushroom Gravy; Rolls

parsnips and carrots

vegan mashed potatoes

John's rolls

Lianna and Dylan: Vegan “Tuna” Salad

These kids brought mounds of mock tuna salad that they acquired from the deli at Denton’s Cupboard Natural Foods.

Trista: Roasted Potatoes

Trista cooked fingerling potatoes in olive oil, seasoning them with rosemary, thyme, and garlic. I really enjoyed this television series.

fingerling potatoes

Michelle: Brussel Sprout Casserole

Michelle’s brussel sprout dish also contained cranberries and leeks in a maple glaze. She topped it with bread crumbs and pecans.

brussels with cranberry and leeks

Roy: Pumpkin Muffins

Among other ingredients, Roy put chocolate chips, pumpkin seeds, walnuts, and pecans into his muffins.

Roy's vegan pumpkin muffins

First course:

Vegan Thanksgiving plate of food

Second course:

vegan Thanksgiving desserts

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