Vegetarians coming to Thanksgiving dinner?
Attn: Meat-free households, well-meaning moms, and ultra-accommodating hosts who are unsure how to cater a turkey dinner sans turkey.
Here’s a helpful round-up of where to find festive AND meatless meals available in time for the holidays.
Get your catering orders in by October 3 for this plant powered dinner from the vegan butcher on College Street. On the menu (priced at $29.95 per person), spiced kale and tomato soup, giardiniera, mushroom lentil “meatloaf” with cranberry chutney topping, roasted fingerling potatoes and pumpkin brownie pie for dessert. Pick up available on Saturday, October 8 or Sunday, October 9.
Address: 705 College Street, Toronto
Organic, gluten-free, vegan Thanksgiving Dinners are available for pre-order now and for pick up between Friday, October 7 and Sunday, October 9. The complete dinner includes herbed French lentil and millet loaf with caramelized onion and squash, roasted root veg, sage and apple stuffing, spiced sweet potato and coconut mashed potatoes, mushroom miso gravy and cranberry sauce for $75 (serves two to three people) or $140 (for up to 5 people).
Address: 561 Marlee Ave, Toronto
You can order this festive meat-free dinner online for just $33 and pick it up in store. The complete meal will feed two to three and includes a vegan roast en croûte, mashed potatoes, stuffing, green beans and caramelized carrots, cranberry sauce and vegan mushroom gravy.
Address: 87 Avenue Road, Toronto
Address: 4771 Yonge Street, Toronto
Seitan “turkey” dinners ($10) complete with stuffing, corn and mashed potatoes all smothered in gravy will be available for grab-and-go all winter long in the freezer section of this Bloor Street vegan eatery.
The October edition of this monthly Vegan Supper Club takes place over three nights from Friday, October 14 to Sunday, October 16. Tickets are $50 to partake in this five-course feast featuring terrine aux trois legumes’ to start followed by rutabaga-parsnip soup, poached pears with nut cheese, puy lentil and walnut Wellington and spiced pumpkin pie for dessert.