Happy Thanksgiving!

Or as my American friends call it: “Canadian Thanksgiving!”

As usual we had a couple of feasts around the long weekend. The main feast happened up at the cabin with friends who shall not be named due to *ahem* sick days used at work.

It was pretty fun since they aren’t vegan but we made a completely vegan meal- all on the BBQ!

I found the gravy recipe here and the stuffing recipe here. The lentil and nut loaf was delicious but I don’t have the recipe and again the chef needs to remain anonymous. IMG_2958The meal was pretty filling but I found a bit of room for vegan pumpkin pie and coconut ice cream. Which I gave a bit of spin earlier in the week.

I was inspired by Pinterest to try and make some mini pie crusts, which turned out pretty well. I used the same recipe I’ve posted before but I only had firm tofu which is why the filling isn’t as creamy as it usually is.

Mini pie crustsI just made the pie dough as usual and sculpted it around a cupcake tin upside down. I then baked them at 350 and they turned out perfectly!

MIni vegan pie crustsPumpkin PieThe only thing this Thanksgiving needs to be complete is a vegan version of this song:

 

Don’t be hateful, gotta be grateful.

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4 Comments Add yours

  1. Looks like a gorgeous vegan feast! That’s pretty cool that you did that all on the barbecue!

    1. Why thank you. It was mostly done on the element on the BBQ, so like a stove top 🙂

  2. Happy Thanksgiving, Lindsay, that gravy looks smashin’ good including the “upside down” mini pie crusts – so cute! I hope you had a great one! I am looking forward to celebrating an American Thanksgiving in Oregon, haha!

    1. Thank you- it was pretty great! Happy American Thanksgiving to you next month!

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