Don't forget: 4 days left to order your Thanksgiving carryout!

6pm, Sunday, November 20 is the cut off for ordering from our vegan Thanksgiving carryout menu.

Orders are chilled and should remain in your fridge until ready to reheat. Reheating instructions are included with every order.

• Stuffed Veggie Roast: Seasoned tofu roulade stuffed with classic herb stuffing, topped with country gravy.
• Wellington with Mushroom Glacé: Puff pastry filled with beefy seitan, spinach, mushroom, bell pepper, onion sauté, topped with a madeira shiitake demi-glacé.
• Mushroom Lentil Loaf: Hearty grains, lentils & mushrooms in a classic loaf with white truffle sauce. GF.

• Classic Herb Stuffing
• Country Gravy
• Classic Mashed Potatoes and Gravy
• Mac 'n Teese®
• Holiday Sweet Potatoes GF
• Jalapeño Corn Fritters GF

• Pumpkin Pie (whole pie only)
• Apple Pie (whole pie only)
• Cocoa Mousse Cake (slices or 8" whole cake)
• Pumpkin Chocolate Cheesecake GF (slices or 8" whole cake)
• Carrot Cake with Walnuts (slices or 8" whole cake)

• Italian-Seasoned Seitan
• Corned-Beef-Seasoned Seitan

Noshing with Neighbors

Scones

Easy to make. Serve with a little jam when fresh and warm.

1. Preheat over to 375°F.
2. Mix dry ingredients in a large bowl. With a pastry cutter, cut in the margarin until blended well. 
3. Add the raisins or currants.
4. Make a well in the center of the dry mix, pout in the soy milk and lemon juice and quickly mix by hand. The batter should be sticky.
5. Pour it out onto a floured board or counter top and knead lightly 1 minute.
6. Let the batter rest a few minutes, then roll out with a rolling pin to 1½-inch thickness. Cut with a cookie or biscuit cutter.
7. Line a baking sheet with parchment and bake the scones for about 15 to 25 minutes, until firm and browned on the bottom. 

Molasses Sugar Cookies

1. Allow the shortening to cool to room temperature and place it in a medium mixing bowl. Add the 1 cup of sugar, molasses, and soy milk, then beat well with a whisk.
2. In a large mixing bowl, soft together the flour, baking soda, cinnamon, cloves, ginger, and salt.
3. Pour the wet ingredients into the dry ingredients, mixing well. Refrigerate for 1 to 4 hours.
4. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
5. Let the dough sit on the counter for 15 minutes to soften a bit. On a clean, lightly floured work surface, form the dough into 1-inch balls using a small ice cream scoop and flatten them slightly with your palms. Place the dough balls on the prepared baking sheets and sprinkle them with the remaining sugar.
6. Bake for 8 to 10 minutes. Remove from the oven and place on a wire rack to cool. Serve.

Variation: Don’t have molasses? To make Sugar Cookies instead, omit the molasses, cloves, and ginger and add 1½ teaspoons vanilla extract and 1½ teaspoons orange zest to the wet ingredient mixture.

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