This year I am grateful to be surrounded by tons of vegan friends, and I am hosting a full-scale vegan Thanksgiving feast. Many of the recipes are also gluten free or can be made gluten free.
Thanksgiving is one of my favorite holidays. It feels a whole lot less stressful than Christmas. The reminder to give thanks regularly is more gracious than the just outright fun of Halloween.
And the food. Nothing bums me out about spending an entire day cooking. I love slow food nation, hosting a dinner party, and doing the corny, cheesy activity or making everyone go around the table and say things they are thankful for.
Most years, I get drafted into cooking a turkey. This is a bit odd because I don’t even like turkey, and I really don’t eat much meat at all. But I care deeply about the animals that I do cook, and this gives super delicious eats.
Make hosting vegan thanksgiving a breeze by making both of these starters a day or two ahead of time. Simply reheat the borscht on the stove as guests arrive. You can leave all the crudité on the table for nibbles as people settle into a glass of prosecco or chardonnay.
I’m not messing around this year. When I say epic, I mean epic. Going meatless does not mean that you have to be hungry or wanting. Here’s all the feast on this year’s table. Be sure to have plenty of pinot noir and cabernet sauvignon.
Because every meal needs a sweet ending, we are polishing this meal off with Salted Caramel Cheesecake.
During the feast, why not diffuse one of these 4 Fall Diffuser Blends that aren’t Pumpkin Spice? Perfect way to get your autumnal spirit on!