Wednesday, August 20th, 2014

A Turkey-Free Thanksgiving Feast

Published on November 19, 2012 by   ·   2 Comments Pin It
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Pardon a turkey why dontcha? Phaedra Parks (the lawyer on “Real Housewives of Atlanta”) likes to start sentences with “Everybody knows…” Well we are borrowing her catch phrase to say.. Everybody knows that turkeys are our friends and not to be eaten.  They purr when pet, mourn the loss of loved ones, and have just as much a right to this earth as we do. They have also been so genetically mutilated by factory farms that they can no longer breed normally.  All factory farmed turkeys must be bred via artificial insemination as their skin is bred for white meat which means if they had vaginal sex, their insides would literally rip open because they are so thin.

Looking for a vegan thanksgiving feast near you? Try GentleThanksgiving.com for lists of vegan events near you.

Ready to cook? Put on a sexy apron and try one of these yummy options;

OR DIY with theses store-bought suggestions via our friends at Vegucated – all available at your local health food store or Whole Foods;
Main: Gardein’s Holiday Roast or Field Roast’s Hazelnut Cranberry Roast En Croute
Sides: Amy’s Non-Dairy Vegetable Pot Pie, Lots of fresh veggies, and some tasty vegan rolls with Earth Balance
Dessert: Pillsbury Apple Turnovers with So Delicious Vanilla Bean Ice Cream

Colleen Patrick-Goudreau also created a new video of foodie tips for Thanksgiving and other holidays, including the perennial question of what to serve as a vegan main dish.  Watch her clever tips and tricks here;

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Readers Comments (2)

  1. brook says:

    thank you for offering such delicious, healthy, compassionately wonderful recipe options!

  2. Rachel says:

    This year for Thanksgiving, I made the thai-centric mac and cheese that you posted a recipe for a while ago. I made it last year too, and got so many rave reviews from non-veg family members. Best comment was “is this really vegan?” I’ve made it a number of times now and love how easy it is. I made it gluten-free this year, and made a few changes to it: I used gluten free pasta, and instead of nutritional yeast I used 2 bags of Daiya cheddar. I also left out the veggies. It turned out fantastic. I really love that recipe.




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