GALA 2019

The Veg Society of DC (VSDC) Vegan Thanksgiving Celebration is an annual event that brings together vegans, vegetarians, and non-vegetarians to enjoy compassionate and healthy vegan food in a wonderful and warm social setting.

The 2019 VSDC Thanksgiving Celebration will be held on Thanksgiving Day, Nov. 28, from 12-4pm at the Grand Hyatt in Washington, D.C. 

VSDC is excited to announce that our featured speaker this year will be Erica Meier executive director of Compassion Over Killing, a non-profit animal protection organization based in Washington, DC.

Since 1995, COK has worked to expose farmed animal abuse and promote veg-friendly eating by employing a variety of strategies, including hard-hitting undercover investigations, groundbreaking pro-active litigation, successful corporate campaigns, and empowering public outreach programs.

In addition to ending the egg industry’s misleading “Animal Care Certified” claim, under Erica’s leadership, COK has persuaded food giants including Subway, Dunkin Donuts, BOCA Foods and Morningstar Farms to add vegan options to their menus. Erica has also appeared in several major news stories on CNN, ABC’s Nightline News, the Washington Post, LA Times, and more.

These accomplishments along with many more earned her the coveted National Animal Rights Hall of Fame award in 2013.

Before working at COK, Erica served as an animal control officer in Washington DC, rescuing sick, injured, and homeless animals as well as enforcing animal protection laws.

The event programming also includes exhibitors, exciting door prizes, a silent auction fundraiser, an all-ages kids activity, and live music. So join us to celebrate with hundreds of people with a gourmet, all-vegan feast!

We have a delicious and abundant feast planned. The buffet is all-vegan, with non-GMO ingredients, and many gluten-free options. 

2018 Menu (Click here for a video of the food!) 


Classic Vichyssoise of Fingerling Potato with Scallion and Snipped Chive*

Presented with Herb Focaccia and Seeded Lavash with Cannellini Bean Dip and Spicy Spinach and Artichoke Dip


Eggplant-Walnut Polpettas, Fresh Basil, Parsley, Sauce Pomodoro

Root Vegetable Brochettes, Wild Flower Agave Glaze*

Thai Fresh Vegetable Summer Rolls, Spiced Peanut Sauce*


Southwest Salad of Creamy Lima Bean, Grilled Sweet Corn, Charred Poblano Peppers, Confetti of Heirloom Cherry Tomato, Sliced Cucumber-Cilantro-Chipotle Dressing*

Baby Arugula, Roasted Virginia Pear, Fresh Shallot, Candied Pecan, Roasted Garlic Dressing, Crunchy Sprouts*

Entrees and Sides

Rosemary Braised Lentil Stew with Herb Roasted Romanesco*

Quinoa Pilaf Filled Sweet Bell Peppers on Crisp Fried Brussels Sprouts*

Garlic Roast Broccolini on White Bean Cassoulet, Balsamic Glaze and Crispy Wheat Berries

Truffled Edamame, “Raviolo’ Daikon Radish, Grilled Asparagus, Wonton Crisp, Black Garlic and EVOO


Mini Pumpkin Pies with Creme

Poached Pear with Blueberry and Orange Caramel*

Decadent Chocolate Cake, Vanilla Icing, Mango-Passion Fruit Sauce

* Gluten-free options

Ticket information forthcoming.



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