Although we are not spending time with our family this year, making a vegan Thanksgiving meal for two is the same as usual.
The stuffed vegan roast took the center stage this year as well.
It just looks so festive.
I always have a hard time deciding if I want corn bread or dinner rolls, but this year the choice was easy just because creamed corn casserole was on the menu.
I like how these cloverleaf rolls look.
So pretty!
Loved these rolls.
This year’s Thanksgiving menu…
-Crimini Mushroom and Italian Olive Stuffed Vegan Roast.
-Garlic Mashed Potatoes with Gravy
-Creamed Corn Casserole
-Sauteed Green Beans
-Lingon-Cranberry Sauce
-Cloverleaf Rolls
This year I plan things well, and as a result, the whole process went so smoothly.
This is our third plant-based Thanksgiving, and I guess practice helps.
I usually make a dessert myself, but this year I decided to order it from a local vegan baker, Rachel with RachCakes.
This worked out great because I had to work the day before this year, and I also wanted to try her baked goods anyway (and why not supporting small business particularly this year).
I got two kinds of pies.
Apple Cranberry and Salted Chocolate Caramel Pecan.
They were both excellent!
Happy Thanksgiving, everyone.
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