Vegan Thanksgiving: 11 years in the making

I was unexpectedly kept in the Finger Lakes for Thanksgiving this year when I would ordinarily be traveling to be with family, so after 11 years of being an ethical vegan, I had an opportunity to have a truly vegan Thanksgiving dinner. Animals are brutalized every day of every year for food throughout the world, and Thanksgiving is no worse than any other day when it comes to their suffering. But on a day when the highlight is the dead body of a sentient being, and after years of being forced to consume a hastily prepared vegan alternative (or nothing at all) in its presence, it's hard not to long for a holiday that celebrates life and does not center on the death of these complex and wonderful creatures.

For me, that day had arrived.

I had invited a good friend over, and we had decided ahead of time that she'd be bringing a soup, a vegetable, and a dessert. My contribution was going to be garlic mashed potatoes, but I awoke feeling energetic and excited, so I decided to do a bit more. I roasted garlic, cooked down two organic pie pumpkins that had been weighing on my conscience for weeks (I dislike wasting food), and gathered ingredients from refrigerator and pantry.

The result was a hot and comforting meal of squash soup, shepherd's pie with gravy, asparagus, biscuits, chocolate pie, and pumpkin pie, all vegan and all delicious. A glass of Finger Lakes wine and delightful conversation pulled it all together. We spent a brief but enjoyable evening over these simple and satisfying foods, never feeling deprived, and instead being more fulfilled because of the individuals that we spare, on Thanksgiving and every day, by being vegan.

It was a beautiful day to cherish, snow flurries and all. And I am so thankful for all of the beings, two-footed and four-footed, who showed me the things that opened my eyes to this gentle and peaceful way of living.

Shepherd's Pie (serves 4)

1 package TVP (Smart Ground or the like)
1 onion, diced
1 large carrot, diced
1 clove garlic, minced
1 can cream style corn
1 Tbsp (or to taste) vegan Worcestershire sauce (no anchovies)
5-6 Yukon gold potatoes, cooked and mashed with vegan margarine and roasted garlic
Salt and pepper
Olive oil

Preheat oven to 350 degrees. In a large skillet, heat the olive oil over medium heat. Saute the onion, carrots, and garlic until tender. Add TVP and mix. Season with salt and pepper and vegan Worcestershire sauce to taste. Place TVP mixture in the bottom of a square casserole dish. Spread the creamed corn over the mixture, and top with the mashed potatoes. Bake for 30 minutes until the ingredients are heated through and the potatoes are lightly browned. Serve hot with a side of gravy if desired.