Last year I cooked thanksgiving dinner for my parents and my fiance, but this year we are going to make the trip up to the big extended family dinner.  So I need to think of something to bring that I would like to eat and would be filling enough in case there isn't much else but that would also be good for others to eat.  Also, it's a 6 hour drive and I don't want to do much preparation once I'm there so I need something that I can make the day before and will hold up and need maybe just some heating.  I think I  will probably make pumpkin bread to add to the dessert, but I need a dinner dish too.  Most recipes that I think of as good pot luck dishes are more summery and wouldn't really fit in with thanksgiving.  Does anyone think that chickpea cutlets and gravy would be good?
http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/

http://www.theppk.com/2008/10/super-moist-pumpkin-bread/

Last year I made:

http://vegandad.blogspot.com/2008/10/seitan-roast-with-wild-rice-and.html

and  http://www.theppk.com/2010/10/savory-mushroom-gravy/

...and it was so amazing and everyone, including my dad, loved it, but I don't think that is feasible this year.

I have a lot of cookbooks including the Kind Diet but I'm super confused about this.

Robin Robertson's Shepherd's Pie recipe is delicious and easy to heat up.  Will taste even better the next day so can be made in advance.  

Alicia had some great suggestions: http://www.thekindlife.com/post/my-thanksgiving-menu Otherwise, I'm thinking any comfort food w/ pumpkin or squash would be appropriate.

November's Whole Living Magazine had a great recipe that I brought to a potluck for our annual Thanksgiving with friends.  It's stuffed acorn squash with quinoa and pistachios-delicious!

i have made chickpea cutlets not her recipe but not much diff n there really good n prob even better , with gravy id do that n alot of sides.. www.ohsheglows.com has alot of good sides that are soo easy to make and so fillin check them out!

Thanks everyone for the great ideas.  I'm leaving for the first leg of my drive tonight and last night i decided I only had time to make one thing from scratch so I bought a sugar pumpkin and some ingredients to make a pumpkin pie.  I used the 'Voluptuous Vegan' recipe which doesn't use tofu but agar and arrowroot  and maple syrup instead.  I also made the crust with a basic shortening recipe.  I even cut out little leaves to put on top so people will be drawn to my vegan pie.  It's setting/cooling in the fridge now and I'm hoping its yummy.

For dinner, I wandered around whole foods last night and decided on a Field Roast Celebration Roast" with the puff pastry crust and I bought a little tub of tofurkey gravy.  Since my fiance and I are both vegan and good eaters I wanted to make sure we had something awesome to eat but I just didn't have the time or the kitchen access to pull off a main coarse from scratch.  I'm really excited because field roast is really good.  I'll be baking it at my friend's house for 45 minutes right before the hour long drive to my relatives house. 

Mmm sounds awesome Claire! Let us know how it turns out!

Mary

http://www.marystestkitchen.com