The potatoes were mashed with Earth balance and Tofutti Better Than Sour Cream, the sweet potato casserole was based on this recipe from Fat-Free Vegan, and I got the cranberry orange sauce recipe on Rachael Ray’s website, although I added a bit of Grand Marnier to mine at the end. The stuffing recipe is the same one I make every year, although this year I left the raisins out in the hope that it would be more appealing to my mom that way. She did try it, but still thought it was weird; hey, at least she tried. Oh, and I also made the dill dip in the same post with the stuffing, but that was pretty well demolished by the time I took my picture.
Here’s a picture of my plate, with all the yummy stuff:
So, by switching my dessert (from the pecan pie of last year), I managed to go completely vegan this year. I thought about making some kind of replacement for the turkey, but there was really plenty of food; I didn’t miss it.