Flying by the seat of your pants is all well and good, and it’s something I do all too often, but for a stress-free, much more budget friendly Thanksgiving, a little organization goes a long way. That’s where my Vegan Thanksgiving Dinner Menu & Shopping List come in!
Course: Appetizer, Dessert, Entree, Side Dish
Servings: 5people but to feed more just double the potatoes and meatloaf (see notes above)
300g /2.5 cups all purpose flour (or whoelwheat),This is to make the pie crust and also includes ½ cup for the meatloaf. If you are gluten-free you will need to make/buy a gluten-free pastry case for the pie and you won't need this flour. For the meatloaf sub oat or rice flour.
3tablespoons semolina, or corn meal (be sure to use corn meal if you are gluten free)
100g /½ cup uncooked rice , any kind but brown or wild gives the best texture
120g / ½ cup + 2 tablespoonsvegan butter or coconut oil
½medium loafbread, a few days old is best
80 mls / ⅓cup red wine or port(or orange juice for alcohol free)
3 DAYS BEFORE
Make the caramel sauce for the pumpkin pie and store in a sealed container in the fridge.
Make the Cranberry Sauce and store in a sealed container in the fridge.
Cook the lentils for the meatloaf and store in the fridge,
Make the gravy (you will find the recipe with the meatloaf recipe) and store in a sealed container in the fridge.
2 DAYS BEFORE
Prepare the meatloaf, fill the tin then wrap in foil or cling wrap and store in the fridge. You will cook it on the day.
Make the Creamy Vegan Garlic Onion Dip and store in a sealed container in the fridge.
1 DAY BEFORE
Make the pumpkin pie then refrigerate.
Cut the top off the pumpkin and scrape out the seeds and stringy bits. Wrap up well and store in the fridge.
Make the Cranberry Pecan Brussels Sprout Salad (reserving the nuts to add when serving to retain the crunch).
Peel the potatoes, chop them up, and leave in a pan covered with water.
ON THE DAY
Remove the dip from the fridge shortly before serving. Stir well and arrange with the tortilla chips and crudités.
Add the nuts to the Brussels Sprout Salad and stir well.
First thing in the morning, cook the rice for the stuffed pumpkin then cool quickly. Prepare the rest of the filling ingredients, mix all together and stuff then put the lid on and wrap tightly in foil.
Put the pumpkin in the oven on 400°F 3 hours before you want to serve. Remove after 90 minutes as per directions and leave tightly wrapped in it’s foil on the counter.
Immediately turn the oven down to 370°F and put the meatloaf in the oven and cook for 50 minutes.
After the meatloaf has been in the oven for about 30 minutes, parboil the potatoes as per the roasted potato directions, then coat with aquafaba and semolina.
Remove the meatloaf from the oven, keeping it tightly wrapped on the counter and turn the oven up to 450*F. Don’t be tempted to peek. Keep it wrapped tightly so it stays warm.
Roast the potatoes as directed and prepare the vegetables for steaming.
Start cooking the vegetables in the last 10 – 15 minutes and warm the pre-made gravy through in a pan gently.
Serve everything and don’t forget the Cranberry Sauce!
Try to remember to let the pie come to room temperature before serving.
Warm the ready-made caramel sauce very gently in a pan or in the microwave for 20-30 seconds before serving.