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<p>A vegan variation on a Thanksgiving standard would probably be your best bet as far as getting omnis to give it a try.  Desserts tend to go over well.   <br>
I won't worry about it being super healthy if you think they might be reluctant and something less healthy would go over better.</p>
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<p>However, speaking from personal experience, I would also bring a dish to share (something that you really enjoy not worrying about the others) that you can eat as your main entree in the event that "some vegan food" doesn't add up to a much of a meal. </p>
 

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<p>I would bring some kind of entree that YOU want to eat. Skip the sides; bring a main dish for yourself that others can treat as a side. If you think it tastes good others will too.</p>
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<p>I've been veg for over 20 years and I've found that I have to make huge amounts of whatever veggie entree I make for Thanksgiving every year because the omni's always scarf it down. My approach to Thanksgiving is always: focus on making something yummy for myself and not worrying at all about if the omni's like it. They all tend to be so turkey focused anyway, I don't need to compete with that! I just make something I love. Over the years I've found that a delicious dish does it's own talking.</p>
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<p>I've done simple fried or broiled tofu some years and even that has gotten eaten (which shocked me).</p>
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<p>Anyway, this year I'm making a mushroom gourgere (it has dairy, but could be veganized). Last time I made it I had to ask people to stop eating it so I could have some! This year I'm doubling the recipe.</p>
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<p>Here are some other suggestions: roasted portabellas (you could even stuff them),these could be nice because they are substantial enough to be a main for you but light enough to be be a side for others. 3 sisters casserole (google it vegetarian times has a good vegan version on-line), this is a good one because it brings a native american dish into the meal. From Veganomicon: broccoli polenta; leek and bean cassoulet; mushroom and cauliflower potpie; butternut squash with chestnuts (sort of their holiday casserole); or even the cornmeal crusted tofu. My DH is a carnivore and has gobbled up both the leek and bean cassoulet and the mushroom cauliflower pot pie everytime I've made them.</p>
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<p>Happy cooking!</p>
 

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<p>Here is a portobello recipe: <a href="http://www.chefchloe.com/blog/2-blog/41-a-vegan-thanksgiving.html" target="_blank">http://www.chefchloe.com/blog/2-blog/41-a-vegan-thanksgiving.html</a> I haven't tried it yet but it looks great!</p>
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<p>Mushroom gougere is savory pastry ring baked around a creamy mushroom saute type thingy. The pastry ring involves eggs (I'm lacto-ovo), so you'd need some vegan egg replacing expertise to veganize it I think. I'm not so great at the egg replacing...</p>
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<p>If you want me to post the recipe let me know.</p>
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<p>:)</p>
 

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<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>birdie.lee</strong> <a href="/community/forum/thread/1280699/what-to-take-to-a-family-thanksgiving-meal-that-omnis-will-eat#post_16060956"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a><br><br><p>Thanks frugalmum & hazelmama!</p>
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<p>I guess I was running into that conundrum.  Of wanting to eat something healthy but also wanting other people to eat it too.  <strong>I don't think they would eat anything that has any tofu, soy, any mockmeats, most vegetables, anything not from a can, those sorts of things.</strong>  I really love the pumpkin baked ziti from V-Con but I think that is too weird.  I may make some homemade plain hummus?  And call it bean dip.  I also make good potato rolls and any dessert is fine by me (although one time I made cupcakes and they didn't go over well).</p>
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<p>I guess it is just one meal so if I don't eat healthy it won't kill me.</p>
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<br><br><p>Good lord! What's left? These aren't "omnivores" if they won't eat most vegetables and anything not from a can. I don't know what to call them, but not omnivores. When I saw the subject line, I thought "what's the problem? Bring anything you want!" But I see now your conundrum. I vote with the PPs who suggested making a main dish you can eat. If they like it, they'll eat it too. If not. you'll have leftovers to take home. Just don't try anything that involves substitutes, like making cheesecake with tofu, that sort of thing. </p>
 

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<p>If you just want a side dish everyone will eat, how about a fresh fruit salad - chuck of chunks of fresh pineapple, oranges, cherries, apple, whatever is in season.</p>
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<p>I'd probably take one smaller hearty dish (like the portabellos) so you have something more substantial for your own entree, then one just plain good side dish in the spirit of a communal meal.  Maybe a nice green bean dish, or salad of baby greens (maybe with crasins and walnuts and a good dressing).  </p>
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<p>The wine PP mentioned, also a great idea.  </p>
 

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<p>I love the pumpkin baked ziti, and it's been an all-around hit with most folks I've served it to. Plus it's awesome with cranberry sauce, which makes it the best Thanksgiving dish ever.</p>
 

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<p>I'd be interested in that pumpkin baked ziti recipe if you have it handy ;)</p>
 

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<p><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=433410" target="_blank">http://recipes.sparkpeople.com/recipe-detail.asp?recipe=433410</a> Here it is! I use roasted butternut squash cubes instead of pumpkin puree.</p>
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<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Shaki</strong> <a href="/community/forum/thread/1280699/what-to-take-to-a-family-thanksgiving-meal-that-omnis-will-eat#post_16061214"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a><br><br><p>Here is a portobello recipe: <a href="http://www.chefchloe.com/blog/2-blog/41-a-vegan-thanksgiving.html" target="_blank">http://www.chefchloe.com/blog/2-blog/41-a-vegan-thanksgiving.html</a> I haven't tried it yet but it looks great!</p>
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<p>Mushroom gougere is savory pastry ring baked around a creamy mushroom saute type thingy. The pastry ring involves eggs (I'm lacto-ovo), so you'd need some vegan egg replacing expertise to veganize it I think. I'm not so great at the egg replacing...</p>
<p> </p>
<p>If you want me to post the recipe let me know.</p>
<p> </p>
<p>:)</p>
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<br><br><p>I'm an omnivore and I would eat anything on the linked page. All three recipe's look amazing. Yum.</p>
 

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<p>Mushroom Gougere Recipe</p>
<p>This is adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny and Christine Ingram</p>
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<p>The original recipe calls for curry paste to season the mushrooms I've changed it to Sage, Rosemary, Thyme (more thanksgiving-y herbs), also eggs, butter, milk, and cheese. To veganize use earth balance, egg substitute, soy rice or almond milk, and omit cheese.</p>
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<p>One recipe serves four. It can be assembled a day in advance and then baked before the meal.</p>
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<p>For the pastry:</p>
<p>1/2 cup all purpose flour</p>
<p>1/2 tsp salt</p>
<p>6 TBS butter or margarine (earth balance or whatever)</p>
<p>3/4 cups cold water</p>
<p>3 eggs beaten (maybe egg substitute would work here, for vegans?)</p>
<p>1/2 cup diced gruyere or smoked gouda (can omit cheese for vegan)</p>
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<p>For the filling</p>
<p>1 onion sliced</p>
<p>1 carrot grated</p>
<p>1 cup sliced white mushrooms (you could get fancy and try different types of a blend of wild mushrooms)</p>
<p>3 TBS butter or margarine</p>
<p>2 TBS all purpose flour</p>
<p>1 1/2 cups Milk (or soy milk, almond milk, rice milk)</p>
<p>2 TBS chopped fresh parsley</p>
<p>salt and pepper</p>
<p>2 TBS flakes almonds (this is just to make it look pretty at the end, I don't usually bother with them--too lazy)</p>
<p>Fresh herbs like sage, rosemary, and thyme wrapped in cheese cloth or tied together. also some extra onions and garlic.</p>
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<p>1. Steep the milk for the filling. Put it in a pot with some big chunks of onion, garlic cloves and the herbs and scald it. Turn off the heat and let it steep while you make the pastry and prep the veggies. Remove onions, herbs etc right before using.</p>
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<p>2. If baking right away preheat the oven to 400</p>
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<p>3. To make the pastry, sift the flour and salt onto a sheet of wax or parchment paper. Heat the butter and water in a large saucepan (don't let it boil) until butter melts. Fold the paper in half and shoot the flour into the pan all at once.</p>
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<p>4. With a wooden spoon beat the mixture rapidly until the lumps become smooth and the mixture comes away from the side of the pan. Cool for 10 minutes. Once cool beat the eggs in gradually until the dough has a soft but stiff consistency. You may not need all the egg.</p>
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<p>5. Stir in the cheese, then spoon the mixture into the sides or a greased oven proof dish. A round dish like a pie plate but a bit deeper, works well and looks pretty. Leave the middle of the dish open so it's just a ring of pastry around the edges.</p>
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<p>6. Saute onion, carrot, mushroom and garlic (however much garlic you want) in the butter for aprox 5 mins. Add some thyme or sage etc if you like. Stir in the flour then gradually stir in milk and heat until thickened (cook until it is no longer soupy but nice and thick). Season with salt, pepper, and fresh parsley. Pour veggies into the center of the pastry ring.</p>
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<p>7. You can then stick it into the fridge and cook the next day or go ahead and bake right away.</p>
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<p>8. Bake at 400 for 35-40 mins. Sprinkle on almonds for the last 5 mins of cooking if using.</p>
 
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