I'm staying home and making snacks. I have trouble being around non-veg family members.

Even if I do bring something vegan to eat, 99.9% of the food is going to have animal ingredients in it. The stuffing - butter and chicken broth, The mashed potatoes - milk and butter, The gravy - milk, turkey broth and innards, pumpkin pie - eggs and milk. I could veganize the entire menu and eat to my hearts content! So why not stay home and do that? Why go to the dinner and eat salad and bread while everyone else stuffs their faces?

I know just how you feel, and so I decided not to go out of town and do anything with my family this year. It's too much of a pain because I have to make an entire feast myself after staying up all night cooking, then pack up everything and take it out of how and it's a huge ordeal. When I go visit family I can't eat ANYTHING because I have celiac disease (gluten-intolerance) and am vegetarian so I bring all my own food every time I leave home, basically. I decided I will either cook for myself and my boyfriend or have a friends-only potluck and keep the non-veg/gluten-filled stuff separate. I'd rather go visit family during times other than a holiday and have fun with non-food activities.

Our Thanksgiving is going to be kind of "non-traditional" this year.  My mom is having sandwich fixings and some salads set up.  My sister ( who is veg) is making:

veganized artichoke and mushroom lasagna (my carnivorous parents even anxiously await this dish)
chili (? maybe?)
roasted broccoli

I am planning on bringing some kind of simple dessert like pumpkin cookies or carrot cake.  I'm also currently addicted to roasted brussels sprouts so I may have make those.  Camillus mentioned crock cheez at the beginning of this thread, and that is also seeming like a good idea now.

Hmmm, I better figure this out soon - less than a week to go! :o

veganized artichoke and mushroom lasagna (my carnivorous parents even anxiously await this dish)

Whoahhhh. Recipe!? This is seriously making me drool. I must attempt it.

I kind of want to make a pie of some sort, probably pumpkin. I've never made a pie though! Eee. But i think it would be fun to make (and to be able to eat the dessert without my grandparents telling me i can have a little bit since its a holiday, blah blah).

I'll beg my little sister for you:)  It is seriously delicious.

undersarah:  My sister emailed me the link that lasagna recipe and told me her modifications.  I copied and typed the vegan changes in there.  Here it is!

Artichoke and Mushroom Lasagna
veganized from Bon Appétit | February 2002

Yield: Makes 8 servings
ingredients
Filling
2 tablespoons vegan butter or olive oil
1 pound mushrooms, sliced
3 garlic cloves, minced
2-3 cans artichoke hearts, coarsely chopped
1 cup white cooking wine

Béchamel sauce
4 1/2 tablespoons vegan butter or olive oil
4 1/2 tablespoons all purpose flour
4 1/2 cups unsweetened soy milk
2 1/2 cups vegan Parmesan cheese (like Parma)
1-2 tablespoons nutritional yeast
few dashes of Ground nutmeg

1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound vegan mozzarella cheese, thinly sliced, optional (*sister omits this)

Preparation
For filling:

Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and white cooking wine. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For béchamel sauce:

Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in soy milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups vegan Parmesan. Season to taste with salt, pepper, and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of vegan mozzarella.

Sprinkle with 3 tablespoons vegan Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining vegan Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)

Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

Whoah, berryraw. Thank you! that sounds delish!
I'm definitely saving this.

I lurve Lynne Rossetto Kasper on The Splendid Table.  On the show today she said, "Every year I like to come up with a new Thanksgiving feast menu... This year I'm taking a completely different tack. I have got a menu for a meatless Thanksgiving...  I think vegetarians and vegans have been politely surviving on cranberry sauce, creamed onions, and mashed potatoes for all too long."

If you're still looking for menu ideas, here are recipes --> Americana Thanksgiving

The Menu:
Americana Timbale of Peppers, Hominy, and Black Beans
Wine-Braised Carrots with Fried Sage Leaves
Green Beans with Fresh Thyme and Orange
Dressing-in-a-Bowl Simple Salad with Dried Cranberries
Greek Pot-Crushed Potatoes
Mushroom Ambrosia
Autumn Figs with Honeyed Wine

Every ones palns sound so good!!  Sadly Thanksgiving is so next week and my friends been bugging me about what I'm going to make and I have no idea.  I haven't even given it any thought.  I have a 'turkey' though that i bought at Whole Foods so thats one thing at least.

cheezy spin art dip

???

Spinach artichoke.

I don't have any plans! I did buy some cranberries.

I was wondering what that was too. 
I was also wondering if AC was going to post her menu too!  No plans?! :)

sweet potato souffle

L2A, what do you use as egg replacer in your sweet potato souffle?  I have a great recipe from my pre-vegan days in Georgia.  I tried using tofu, but I wasn't satisfied.  I think it was too heavy.  I was thinking maybe Ener-G would work better, but I haven't tried it.