This Easy Vegan Thanksgiving Menu is the easiest, most foolproof combination of recipes. They're the simplest ones that you won't get wrong even if you're a complete beginner!
Pumpkin Hummus - make and store in the fridge (serve at room temperature)
Meatloaf - prepare all the ingredients and put in the loaf tin. Store in the fridge ready to bake the next day
Garlic Bread - make the garlic oil mixture and store in the fridge
Mashed Potatoes - make the cashew cream and store in the fridge
Persimmon Salad - make the dressing and store in the fridge
Steamed Vegetables - wash, peel and chop up all vegetables and store in the fridge
Cranberry Sauce - make and store in the fridge (serve at room temperature)
Gravy - make and store in the fridge (reheat before serving)
Sliced Baked Apples - make and store in the fridge (reheat before serving)
On the day:
Meatloaf - bake in oven and leave to rest at least 1 hour before serving (otherwise you won’t be able to slice it properly - it doesn’t matter that it’s not steaming hot when serving as long as you have plenty of hot gravy)
Garlic Bread - assemble and bake before serving
Mashed Potatoes - peel and chop potatoes earlier in the day but make before serving
Persimmon Salad - prepare all salad ingredients earlier in the day and store separately from the dressing. Toss together before serving
Steamed Vegetables - place all vegetables in a pan and add water until just covered. Add salt and bring to the boil. Keeping a lid on, turn down the heat and cook on a low heat for 5-10 minutes until all vegetables are cooked to your liking (cooking time will vary depending on the vegetables you use). Drain as soon as they’re cooked
Gravy - reheat in a pot on the stove before serving
Sliced Baked Apples - mix in a tiny splash of water to loosen the sauce. Cover with foil or baking paper and place in oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20-30 minutes (until piping hot) to reheat before serving. Best served with vanilla ice cream