Southernish-Style Vegan Thanksgiving

We had Thanksgiving on Saturday this year, and it doubled as Christmas with Jen's mom. I figured I'd put the menu on here, because it was a darn good meal. I, as per usual, didn't take any photos of anything I made. But you can be sure that it looked completely professional and gourmet. Yeah.

The main dish, I guess, was the VegNews Mac 'n' Cheese. It turned out as expected. That's a pretty solid recipe. If you haven't tried it yet, I suggest it.

I also made Southern Fried Cauliflower and a bit of Southern Fried Seitan. I use this recipe, which is just written for seitan. When making it with cauliflower, I roast the cauliflower at 400 degrees for about 15-20 minutes and let them cool off before proceeding with the rest of the recipe as written.

Some vegan blue cheese dressing to dip the deep-fried goodness into. And some Franks Red Hot sauce.

Collard greens 'n' rice.

I also made these baked sweet potatoes that I like. I've never written the recipe down, but basically it's cubed sweet potatoes baked with margarine and pretty much equal parts chili powder and cinnamon (but maybe a bit more cinnamon). And then put marshmallows on top during the last ten minutes or so. But I forgot the marshmallows at home, so it wasn't nearly as good as it usually is. Oh well.

For dessert, I made pumpkin soy cream. For second-dessert, I made the VegNews/Chloe Coscarelli creme brulee.

It should be said that my sister-in-law helped with a bunch of prep work and I would have had to start a few hours earlier if I didn't have her help. She also gave me one of her two kitchen torches, so I'm thinking creme brulee might be a more regular thing at our house (which means once or twice a year, probably). Ooh, or torch-roasted marshmallows for kitchen-s'mores (which is just s'mores without the campfire).