I used to start with a wild mushroom pate

[Warpy]

decorated with vegetable roses. After that, it could be anything because vegan Thanksgiving roasts in the freezer were only a dream. Most of the time it was twice baked winter squash, stuffed with a rice and lentil and cubed squash filling. It ended with fruit, nuts and cheese for people who'd eat it. Keeping dessert light on Thanksgiving helped us survive it.