Hello loves!

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

  1. Prep two days ahead of schedule and map out your menu, guest list, and games all a month in advance

  2. Have a sue chef of sorts to help you prep, clean, and cook everything

  3. Do your tablescape a week before

  4. Pair your wine with the food your serving

  5. Have someone else bring dessert

  6. Have your guest RSVP two weeks in advance

Stayed tuned for part 2 of our vegan thanksgiving, I’ll be sharing the years menu!