World's Oldest Fledgling

The blog of Stephanie Wardrop, Y A Author

Advice for Vegans on this Most Carnivorous of Holidays . . .

on November 27, 2013

from Georgiana Barrett of Snark and Circumstance.  Note: all opinions below are Georgia’s and do not necessarily represent those of this blog or its proprietors).

After seventeen Thanksgivings – and three of them as a vegan – I have learned a thing or to about how to survive this most meatcentric of holidays. ImageSure, meals are a huge part of most holidays, but Thanksgiving is unique in that its very reason for being rests on having a bird carcass on the dinner table.

My advice can be summed up in four words:

Just be cool about it.

I know it’s not easy to do when your home takes on the aroma of a charnel house. I don’t know why meat eaters can’t understand how gross it is to the non-carnivorous to smell an animal’s flesh roasting. And don’t try explaining to your mom or aunt or whoever the cook is that they would find it utterly revolting if you went out on the street and found some roadkill – a woodchuck, maybe- then stuck it in the oven and cranked the heat up to 450. I can tell you from my own experience that this does not persuade anybody. So, after you’ve gone over the river and through the woods,  even if the smell of grandmother’s house makes you want to barf up everything you’ve ever eaten, keep it to yourself. (Though maybe you could bring a wonderfully scented candle* as a hostess gift and insist on lighting it, but I have to tell you, turkey smell is pretty pervasive so this might not work.) Turkey meat, it seems, makes some people really happy, so I’ve learned to just let them eat and I try to be as inconspicuous as possible as I stick to the sweet potatoes (vegan marshmallows, anyone?) and these little onions my mom makes every year. Not to mention the cranberry sauce, which I think should actually be on the table more than once a year because it is tasty and if you get the canned kind, it has those funky ridges in the middle and retains its can shape in a way that is more fun (and vegan) than jello.


But they say the best way to people’s hearts is through their stomachs – you can reach their brains this way, too, by providing a delicious vegan alternative to the bird that will show people that veg*n food does not have to look like a plate of tree bark. I make a tofu turkey that even my sister Cassie admits is pretty good, especially smothered in mushroom gravy – though as she has been known to live for weeks on Diet Coke and Funyuns hers may not be the gourmet’s opinion you’re looking for.


Make some stuffing (saute onion, celery, and seasonings.  Add bread cubes and some broth, like Un-chicken or vegetable). Spray oil on the bottom of a casserole and put the stuffing in a layer on the bottom. In another bowl, mush up two blocks of tofu


with some sesame oil, soy sauce, and seasonings (poultry seasoning works nicely).  Spread it onto the top of the stuffing and then “baste” with a mixture of soy sauce and sesame oil.  Pop in the oven and baste with more of the mixture every so often (you can use a turkey baster, unless it’s slick with bird juice).  I think I bake it at about 350 for maybe an hour? I adapted the recipe from one in a PETA cookbook, Imageso check that out for more specifics  I swear to you it’s good — and even better as leftovers. Give it a try and you’ll be glad you did.

So will all the turkeys.


And for more great recipes, often super easy with no exotic ingredients you need a plane ticket to procure, check out my Pinterest board on Stephanie Wardrop YA Author’s account!

Happy holidays!

*Have you seen these bacon candles?


What is wrong with people? Even if you loved bacon, wouldn’t these make you hungry all the time you were burning them?

Georgia is a vegan baker and the heroine of a modern YA version of Pride and Prejudice,the e-novella series Snark and Circumstance, available at Amazon, Kobo*, and Barnes and Noble.

     *Kobo links: Snark , Charm, and Pride and Prep School.


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