Vegan Thanksgiving-What We Made 2017

We didn't host Thanksgiving this year but we still made a lot of food for the day.

 It started earlier in the week when I began making the stuffing. I've been using Pioneer Woman's Thanksgiving Dressing/Stuffing  recipe for the last few years.(this year I cut it down to about 2/3).  It combines corn bread and sourdough bread (and I added some multigrain Ezezkial to the mix).  I made this Fat Free Cornbread from Happy Herbivore.

On Thanksgiving morning I mixed up the stale bread cubes with celery, onion, apple, spices, vegetable broth and some veggie sausage.

 We got two pans from the recipe, one to take and one to leave at home. We baked it right before we left.

I also made a green salad with lots of chopped veggies and homemade Better Than Bottled Balsamic Vinaigrette from Oh She Glows.

 The salad had mixed greens, spinach, cucumbers, red bell peppers, shredded carrots, green & red onions and dried cranberries (I added them later).

We weren't sure there would be any appetizers we could eat so my oldest whipped up some hummus from Ina Garten and I cut up some more veggies for dipping.

 Mr. Click is always in charge of the mashed potatoes.  He "only" made 20 pounds this year.  He always makes a smaller batch of vegan mashed potatoes (mashed with vegan butter and almond milk) for us.

We got our potatoes at Costco and they were huge, making them easier to peel.

 I made a double batch of I Can't Believe It's Vegan Gravy.  It's such a good one!

Here's my plate from dinner.  My mother in law made a lot of roasted veggies that were so good.

 For dessert I tried something new this year, I made Vegan Peanut Butter Cup Pie from Minimalist Baker but I made the recipe into mini individual pies.  They were made ahead and frozen. Recipe coming soon.

The day after Thanksgiving we had leftovers and I added some corn, asparagus and puffed pastry garlic bread.

What did you have for Thanksgiving?
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