Vegan Thanksgiving Cake

So this is pretty crazy. I saw this recipe online and decided it was just wacky enough that I'd need to make it vegan. Of course, I'd have to make it a little more culinary since 1) I'm a masochist and 2) I watch too much Iron Chef America. Anyways, let's go through what it ended up with in it. (Sorry for the poor formatting. Blogger is a bit unforgiving and hard to work with...)

• Sweet Potato Puree

• Chipotle Pepper

• Adobo Sauce

• Butter

• Cinnamon

• Fresh Nutmeg

• Brown Sugar

Mashed Potatoes •

Butter •

Garlic •

Chives •

• Celery Root

• Green Apple

• Fennel Bulb

• Butter

• Apple Cider

• Non-Dairy Creamer

• Celery Salt

• Salt & Pepper

Cranberries •

Orange Peels •

Vanilla Bean Powder •

Water •

Maple Syrup •

Salt •

• Mushroom Gravy Mix

• Dehydrated Mushrooms

• Water

Dried 12-Grain Bread •

Dried Herbs (Thyme, Majoram, Sage, Rosemary, etc) •

Celery •

Onion •

Chopped Brazil Nuts •

Raisins •

Toasted Fennel & Coriander Seeds •

Cayenne •

Melted Butter •

Vegetable Stock •

• 1 Field Roast

• 1 Tofurkey

(There's only one picture, but each roast got its own pan and layer in the cake.)

Then I took all the ingredients and started the layering.

Tofurkey, Celery Root Puree

Tofurkey, Celery Root Puree, Stuffing, Celery Root Puree, Field Roast

I coated the Mashed Potatoes on the sides, capped it with the Sweet Potatoes, and spread (what was left of) the marshmallows on the edge.

I finalized the beast with the Orange Cranberries and toasted the marshmallows (with a kitchen lighter, hahaha!)

She's a beaut, isn't she? Tastes just as good as it looks. I poured the Mushroom Gravy over a slice on the plate and enjoyed it alongside a frosty Virgil's Root Beer.

Happy Thanksgiving!