The Yeti
A Very
Arts & Life
Vegetarian H liday
Casey Jerez and Molly McGilvary CONTRIBUTING WRITERS The holidays are the perfect time for college students to take a break from school and hang out with family and friends. Of course, it’s also time to loosen up that belt and pig out on stuffing, mashed potatoes and turkey. But not everyone is excited about grabbing a carving of Thanksgiving’s signature bird or a hunk of Christmas ham. Vegans and vegetarians have to get a little creative for the holidays. If you’re thinking of giving up meat or animal products as a whole or hosting a party with such guests, there are many alternatives available to make the holiday special for everyone. For many people, the most important element of the holiday lineup is the turkey. If you want to go meat-free this year, one of the most popular choices is Tofurkey, a tofu product made by Turtle Island Foods, Inc. This product, made with organic soybeans, mimics real turkey in its texture and flavor. While real turkey can take all day to cook, Tofurkey only takes an hour. In addition to turkey substitutes, some people go for everyday standbys. “I usually have some kind of meat substitute like veggie chicken patties,” said freshman Jackie Bethune, a 10 year vegetarian. Vegan site Gentle Thanksgiving also recommended a tofu alternative: vegetable roasts. These sausage-style roasts are stuffed with apples, mushrooms, squash, and other vegetables. With delicious foods like these, Rachel Rice, a senior English major, doesn’t worry about having a traditional holiday. “I don’t even go get a Tofurkey or anything,” Rice said. Instead, she eats side dishes. “I grew up in a Southern family. There is normally lots of meat at the family holiday dinners, but my cousin is a vegetarian too, so we normally bring a pretty hearty side dish, like a casserole or soup. My grandma always makes sure there’s a veggie platter and fruit salad too,” added Rice.
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A traditional Vegan-friendly Thanksgiving Dinner that includes Tofurkey, Vegetables, Cranberry Sauce, and a safe gravy made of Tofurkey cubes and unbleached flour.
Rice isn’t alone. Hannah Bowen, a freshman and 7 month Vegan, opts for no meat. “I mostly eat everything that doesn’t contain meat like mashed potatoes, vegetables, etc.” said Bowen. Then there’s the issue of Thanksgiving’s famous topping: gravy. The fact that one of gravy’s ingredients is the juice from meat throws a wrench in a vegan or vegetarian diet. Fear not, herbivores; a very tasty version of gravy can be
made from mushrooms. This dressing is simple to make, with the main ingredients being dried mushrooms, vegetable broth, and margarine (which can be substituted with Earth Balance, if desired). The last hurdle is dessert. Vegetarians don’t have to worry too much about this part of the meal, but dessert can get a little tricky for vegans. Eggs and milk can’t be on the ingredient list, which may seem limiting at first. Vegans who have a sweet tooth need not worry, though. From pumpkin pie to cheesecake, there are plenty of vegan options available. Any of these can be paired with vegan ice cream, which can be found at stores like New Leaf. Check out