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    Home » This and That » My Thanksgiving Menu: Vegan Feast 2009.

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Nov 23, 2009 · About 6 minutes to read this article. 32 Comments

    My Thanksgiving Menu: Vegan Feast 2009.

    You’ve seen a yummy smorgasbord of my Vegan Thanksgiving recipes over the past few weeks, but now the real work begins! The first step to achieving your perfect feast is menu planning.

    Project: Menu. Crafting a delicious, diverse and elegant menu is a fun project that requires analysis, inspiration and a sprinkle of heart. Designing a menu is like putting together a puzzle with too many pieces. You have all the parts, but you also have to know when to edit. You must decide which recipes end up on the chopping-block floor. Double check on any food allergies or special diets. Also consider how many guests to expect and how casual or formal you want your feast to be. Here is my personal menu, shopping list and cooking schedule for Thanksgiving 2009…


    ***11/24 Update: Made my first and hopefully last menu change: the seitan is OUT and a new tofu dish is IN! Cranberry-Soy Braised Tofu Steaks, to go inside my stuffing fillo purses. The stuffing will sit on top of these braised tofu steaks. See a recipe quip of my new main dish in the main dish proteins post. It is towards the beginning, sorry I do not have a image…yet!)***

    …that’s the easy part, now onto the ingredients list:

    Kathy’s Thanksgiving Feast 2009-Shopping List Ingredients
    *This is a quick overview of ingredients needed per menu section-always double check the actual recipe for your own needed ingredients*

    Appetizers
    Dr.Cow Raw Tree Nut Cheese Tasting
    Perfect Butternut Squash Dip
    Radishes w/ Butter and Peas Shoots
    Arugula-Wrapped ‘Sausage’ Bites w/ Rustic Mustard
    Veggie Crudite, Grain Crackers, Crostini Bread
    Ingredients: cheese (ordered online), squash, garlic hummus, maple syrup, dried orange peel, soy creamer, sea salt, pepper, sage, radishes, grain crackers, vegan buttery spread, pea shoots, Field Roast Sausage (2 flavors), arugula lettuce, whole grain mustard, celery, stem carrots

    Bevies
    Fresh Pressed Pear-Ginger Shooters
    Pomegranate & Satsuma Mandarin Bellini Bar
    water/wine/juice ~ chai/cocoa/tea/espresso
    Ingredients: bosc pears, fresh ginger, satsuma mandarin oranges, prosecco, sparkling water, tea, cocoa, soy milk, chai concentrate

    Dinner
    Citrus Cranberry Sauce
    Preserved Lemon Roasted Fennel
    Citrus Sage Roasted Butternut Squash
    Hearty Herb Roasted Forrest Mushrooms
    Vegan Marshmallow Candied Sweet Potatoes
    Arugula w/ Preserved Lemon-Macadamia Oil Dressing
    Red Wine Marinated Seitan w/ Mushroom Shallot Gravy
    Apple Sage ‘Sausage’ Chestnut Stuffing Fillo Purse
    Tempeh ‘Bacon’ Shiitake Jalapeno Stuffing
    Triple Spiced Potatoes Au Gratin
    Cracked Pepper Spelt Biscuits
    Golden Orchard Quinoa
    ‘Buttered’ Peas
    Ingredients: whole fresh cranberries, vegan sugar, satsuma mandarins, tangerines, fennel bulb, preserved lemon (in fridge), EVOO, apple cider vinegar, sea salt, pepper, fresh sage, fresh cubed butternut squash, fresh rosemary, thyme, mixed forest mushrooms, sweet potatoes, vegan marshmallows, vegan buttery spread, arugula, macadamia oil, red wine, soy sauce, seitan, shallots, vegetable broth, maple syrup, panko bread crumbs, tempeh, liquid smoke, shiitake mushrooms, jalapeno, day-old bread cubes (whole wheat), celery, yellow onions, parsley, agave syrup, cumin powder, poultry seasoning, dried cranberries, pistachios, pecans, cashews, walnuts, vegan fillo dough, trio of white potatoes, fresh ginger, paprika, cayenne, soy milk, sour cream, arrowroot, vegenaise, garlic powder, vegan white cheese, coconut oil, spelt flour, whole wheat flour, yeast, black pepper-thick, quinoa, fuyu persimmons, cinnamon spice blend, fresh or frozen peas, sugar pumpkin-whole, apple cider

    Dessert
    100% Vegan Pumpkin Cheesecake w/ Rice Cream Whip
    Low Fat Pear Pecan Right-Side-Up Cake
    Dark Chocolate Espresso Mousse
    Ingredients: vegan graham pie shell, vegan cream cheese, canned pumpkin, rice whip cream, sugar, raw cashews, raw pecans, raw brazil nuts, cinnamon spice blend, bourbon vanilla extract, pears, whole wheat flour, arrowroot, vegenaise, maple syrup, cayenne, salt, vegan chocolate pudding mix, vegan dark chocolate bar, silken tofu, espresso,

    Final Ingredients List to buy (items not yet stocked):
    *This list will obviously be different for you, but this is a good way to organize your shopping list…

    PRODUCE
    pears
    fresh cubed butternut squash
    satsuma mandarins and tangerines
    fennel bulb
    whole fresh cranberries
    mixed forest and shiitake mushrooms
    sweet potatoes
    arugula
    shallots
    jalapeno
    fresh or frozen peas
    radishes
    pea shoots
    fuyu persimmons
    celery
    parsley
    fresh ginger
    onions
    trio of white potatoes
    fresh sage
    fresh rosemary

    PANTRY/BAKING
    vegan chocolate pudding mix
    vegan dark chocolate bar
    vegan marshmallows
    day-old bread cubes (whole wheat)
    grain crackers
    vegetable broth
    coconut oil
    vegan graham pie shell
    canned pumpkin and squash
    raw cashews, pecans, brazil nuts, pistachios
    prosecco, sparkling water, red wine

    REFRIDGERATED
    silken tofu
    vegan buttery spread
    seitan
    tempeh
    sour cream
    vegan white cheese
    garlic hummus
    soy creamer
    Field Roast Sausage (2 flavors)
    vegan cream cheese
    rice whip cream

    And lastly, the schedule of when to prep, pre-make or cook what…

    Thanksgiving Schedule

    Tues: Shop/Finalize table settings/Guests/Cleaning
    *This is my personal schedule, you can craft your own how you choose*

    Wed: prep/make-ahead items
    100% Vegan Pumpkin Cheesecake, Low Fat Pear Pecan Right-Side-Up Cake, Dark Chocolate Espresso Mousse, Perfect Butternut Squash Dip, veggie prep crudites, Citrus Cranberry Sauce, Candied Sweet Potatoes, stuffing prep, Potatoes Au Gratin, quinoa, prep preserved lemon dressing

    Thurs:Finish day-of prep recipes
    beverages, plate radish apps, saute/plate sausage app, roast fennel-squash-mushrooms, toss/cook buttered peas, seitan and gravy, roast prepped sweet potatoes, toss arugula salad, bake stuffing and fillo purses, warm gratin and quinoa, make biscuits

    Appetizers
    Dr.Cow Raw Tree Nut Cheese Tasting – Done-ordered online
    Perfect Butternut Squash Dip – make one day ahead
    Radishes w/ Butter and Peas Shoots – day of make
    Arugula-Wrapped ‘Sausage’ Bites w/ Rustic Mustard – day of make
    Veggie Crudites, Grain Crackers, Crostini Bread – prep ahead

    Bevies
    Fresh Pressed Pear-Ginger Shooters – make day of
    Pomegranate & Satsuma Mandarin Bellini Bar – made to order
    water/wine/juice ~ chai/cocoa/tea/espresso – buy day before

    Dinner
    Citrus Cranberry Sauce – day ahead
    Preserved Lemon Roasted Fennel – day of
    Citrus Sage Roasted Butternut Squash – day of
    Hearty Herb Roasted Forrest Mushrooms – day of
    Vegan Marshmallow Candied Sweet Potatoes – prep day before, cook day of
    Arugula w/ Preserved Lemon-Macadamia Oil Dressing – day of
    Red Wine Marinated Seitan w/ Mushroom Shallot Gravy – marinate day before, cook day-of
    Apple Sage ‘Sausage’ Chestnut Stuffing Fillo Purse – prep day before, cook day of
    Tempeh ‘Bacon’ Shiitake Jalapeno Stuffing – prep day before, cook day of
    Triple Spiced Potatoes Au Gratin – day before
    Cracked Pepper Spelt Biscuits – day of
    Golden Orchard Quinoa – day before
    ‘Buttered’ Peas – day of

    Dessert
    100% Vegan Pumpkin Cheesecake w/ Rice Cream Whip – day before
    Low Fat Pear Pecan Right-Side-Up Cake – day before
    Dark Chocolate Espresso Mousse – day before

    So there you have it, my planned out Thanksgiving feast schedule from list to plate. It’s always good to have a plan, but it’s also important to stay flexible. What is the fuyu persimmons aren’t ripe? What if I burn my tempeh bacon? What if the sweet potatoes take an hour longer than expected? And what if the store is all out of vegan cream cheese?! Have a nice back-up plan and plan on making more than you’ll need. You can always drop a few recipes last minute if your cooking attempts gets discombobulated. Good luck planning your menu-I’d love to hear what scrumptious menu highlights you’ve planned for this year! Leave them in the comments of tweet me.

    More recipes you may enjoy

    • Vegan Thanksgiving Series: Delicious Desserts.
    • Pear Right-Side-Up Cake. Super Moist. Low-Fat.
    • Not a Holiday Recipe Post…! 10 Cool Finds this Holiday.
    • Vegan Thanksgiving Series: Main Dish Proteins. 15 Ideas.

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Vegan Oatmeal Cookies, Lunchbox-Ready

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