It’s that time again, yes it’s the holiday season and the day after Halloween puts it’s into full swing! For today’s post, I wanted to recap Michael’s and I vegan thanksgiving from last year. It was our first time hosting, and it was indeed a blast. We are again this year hosting, and I wanted to share some tips and lessons that I picked up with you all! First, though, I’ll be sharing the menu line up that we served. It was a lot of food, I don’t think that this year I’ll menu will be so long, but definitely will contain family favorites.
Last years menu
Spice- Roasted Butternut Squash w/ Cider Vinaigrette
Maple Balsamic Brussels Sprouts and Cranberries
Vegan Sweet Potato and Lentil Shepherd’s Pie
Vegan Lentil Loaf
Creamy Wild Rice Casserole
Simple Vegan Rolls
Tips and Lessons
Prep two days ahead of schedule and map out your menu, guest list, and games all a month in advance
Have a sue chef of sorts to help you prep, clean, and cook everything
Do your tablescape a week before
Pair your wine with the food your serving
Have someone else bring dessert
Have your guest RSVP two weeks in advance
Stayed tuned for part 2 of our vegan thanksgiving, I’ll be sharing the years menu!