So, here's what we had for Thanksgiving this year:
Of course, we had the Unturkey by Now & Zen. Sadly, it now appears that they have gone out of business. Someone over at Vegan Represent first told me the news, and Now & Zen's website is now gone.
I made three different stuffings this year. First, I veganized my mother-in-law's italian stuffing. I also made the Wild Mushroom Stuffing from Robin Robertson's Fresh from the Vegetarian Slow Cooker. I also made Giada De Laurentiis' Ciabatta Stuffing, again veganized.
For our vegetable side dishes, I made Sweet Cinnamon-Maple Glazed Baby Carrots from Nava Atlas' Vegetarian Family Cookbook. I also made Brussels sprouts from Rachael Ray's recipe.
You also have to have mashed potatoes, so I cooked up some yukon golds. And we also opted to use Rachael Ray's recipe for Smashed Sweet Potatoes this year rather than baked sweet potatoes.
My mom usually makes macaroni and cheese, but this year, I made a vegan version so I could have some too. I used a cheezy sauce adapted from the Joanne Stepaniank's UnCheese Cookbook. To that, we added some vegan cheese, topped it all with some bread crumbs and baked the whole thing for twenty minutes at 350 degrees.
To top it all off, I made sweet potato pie. I'm still working on this recipe; when I get it down to my satisfaction, I'll post it.