Last night, Ken and I held our Second Annual Second Thanksgiving, which is completely unofficial and occurs at random. Usually there’s an abundance of post-thanksgiving products in stores and we take the opportunity to have our own, personal thanksgiving. This year we tried the new Gardein Holiday roast on both of our Thanksgivings. The second time around I drizzled extra virgin olive oil and balsamic vinegar on top, which gave it more flavor and moisture. We also had onion flowers (will be doing a post on that soon), mashed potatoes with almond milk and Earth Balance, and cranberry sauce.
The only thing better than Thanksgiving dinner to me is…pizza!! So why not use the leftovers to make a pizza?
Ingredients:
- 1 ball of pizza dough, homemade or store bought
- 1 cup vegan gravy
- 3/4 cup vegan stuffing, rolled into balls (I used the stuffing from the middle of the roast)
- 2 cups mashed potatoes
- 1 cup shredded Tofurkey/Gardein/seitan
- 1/2 cup cranberry sauce (optional)
Directions:
1. Preheat oven to 425°F. Grease a pizza pan with Earth Balance. Roll out pizza dough onto pan and top with gravy, coating to all edges. Top gravy with mashed potatoes. Mine wouldn’t spread without pushing the gravy around, so I ended up dolloping it all over and squishing to seal together. Top with shredded turkey-substitute and balls of stuffing. Drop a few teaspoons of cranberry sauce on top, if desired.
2. Bake for 15 minutes until gravy is bubbling and edges are golden brown. Top with sliced green onion, if desired.
Avocados and Ales 
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