• Don Lichterman

Appetizers, Sides, Entrees, Beer Pairings, Stuffing, Pies, Desserts, Thanksgiving Recipe of the Week


Homemade Dinner Rolls

This Homemade Dinner Roll recipe by Mireille Aikman is not only super tasty but also super easy to make. Soft, pillowy with just a hint of garlic. So what are you waiting for? You can’t get better dinner rolls than this. So are you ready to learn how you can make homemade dinner rolls? Let’s get started!

Kale Caesar Salad With Oil-Free Croutons

This delicious vegan Kale Caesar Salad With Oil-Free Croutons by Marina Yanay-Triner would be the perfect salad to serve as an appetizer this Thanksgiving! It is easy to make pack in a container and take with you to work. Plus, it tastes so good that you won’t get sick of it! The dressing takes minutes to blend up. Then just add it to the kale with the croutons and you’re good to go! What is great about kale is that the longer it is mixed with dressing, the softer it gets, the more delicious it tastes.

Creamy Pumpkin Spinach Soup

Pumpkin is the ingredient of fall. Cookies, lattes, breads, and soups––it’s so versatile. If you’re looking for the perfect cozy autumn recipe to kick off your Thanksgiving meal, try out this vegan Creamy Pumpkin Spinach Soup by Wendy Irene! It will make you house smell amazing! Plus, it is so comforting! This recipe also includes a how to create your own pumpkin bowl. It makes eating this vegan pumpkin soup a thousand times more fun!

We also think you’d enjoy these this Lemon Thyme Roasted Butternut Squash Soup by Teri Macovei, this Turmeric Flatbread by Gabrielle St. Claire, or these Turkish Spelt Pretzels With Sesame Seeds by Deniz Kilic.


Simple Lentil Loaf

This gluten-free Simple Lentil Loaf by Nele Liivlaid is simple, easy, and delicious! It’s great for entertaining meat-eaters because it’s so hearty and flavorful! It would be delicious for Thanksgiving dinner! Or make a big batch and freeze the slices for a quick dinner on busy days. This lentil loaf is a great dinner––you have to try it! Plus, with thyme, sage, and rosemary, your kitchen will smell absolutely amazing!

Stuffed Risotto Squash

This Stuffed Risotto Squash by Julia Verkuil & Ellen Landman is a perfect dish to take to Thanksgiving dinner. It’ll be the star at the table. You can make it in advance and just pop it in the oven to get warm and slightly brown. It is delicious!

Mushroom Wellington

This Mushroom Wellington from Fraiche Food is packed with goodness, is super hearty, and absolutely craveable, and is a win, plant-based or not. Make this for your next party and it’ll wow your guests, To top it off, the filling can be prepared a day in advance. It is as close to perfect as they come.

Some other delicious and gorgeous entrees you should check out before finalizing your menu are this Whole Roasted Cauliflower by Helyn Dunn, this Sheet Pan Cauliflower With Crispy Onions and Caper-Parsley Vinaigrette from Umami Bomb, and this Tofu Sheet Pan Meal With “Cheezy” Miso Tahini Sauce by Lauren Kirchmaier.



This delicious Cornbread by Mitra Shirmohammadi is super fluffy, crumbly, and moist! It’s also not overly sweet, but just enough to satisfy a sweet craving and goes perfectly with savory dishes.

Rosemary Mashed Potatoes

Nothing goes better with mushroom gravy than a big ole bowl of vegan Rosemary Mashed Potatoes. Perfect for any holiday family gathering or just as a dish to go with your dinner tonight. Even though these vegan mashed potatoes by Kennedy Kitchings are oil and butter free they are still extremely creamy and delicious. Yum!

Mushroom and Sage Stuffing

This Vegan Mushroom and Sage Stuffing by Adam Merrin and Ryan Alvarez tastes like Thanksgiving. The recipe uses two pounds of sautéed mushrooms which are deeply spiced with fragrant sage, tossed with soft pieces of whole wheat bread, and complemented by tender-crisp slices of celery. Common brown or white mushrooms (also called cremini) are full of flavor and work perfectly here. These rich ingredients are brightened with handfuls of fresh parsley, a chopped onion, a little salt and pepper, and poultry seasoning. Everyone at the table will love this vegan mushroom stuffing. It’s a show stopper!

Having a really big Thanksgiving dinner? Don’t worry we’ve got plenty more sides you can add to your Thanksgiving menu! Check out this Peanut Butter and Miso Roasted Eggplant by James Wythe, this Sweet Potato Casserole with Maple Pecan Topping by Kennedy Kitchings, and Spicy Maple Roasted Carrots by Angelina Papanikolaou.


Pumpkin Sheet Cake

This Pumpkin Sheet Cake by Gabrielle St. Claire needs no pitch, because it’s just all that and more! It’s easy, has minimal ingredients, affordable, packs tons of pumpkin, has aesthetic appeal, perf for fall, such a breeze compared to icing a full cake, and will have you reaching for a slice again and again!

Chocolate Pecan Pie Bars With Date Caramel

Vegan dessert bars are the perfect sweet treat for any time of year! They are fun to make and so tasty! These Chocolate Pecan Pie Bars With Date Caramel by Taylor Kiser are the ultimate level of yum in your tum. They’re almost like toffee! Crunchy, maple crust, a chewy date caramel center, and a sweet, sticky topping of pecans and ooey-gooey chocolate. It’s vegan dessert bar bliss. In addition to being vegan, they’re paleo and gluten-free! With these chocolate pecan pie bars, you get to have your cake (or vegan dessert bar that is) and eat it too!

Rustic Apple Galette

This Rustic Apple Galette by Lena Novak is the perfect dessert for autumn and a perfect way to use up your fresh apples! This dessert is not only delicious, but looks gorgeous at the center of the table.

Other seasonal desserts you might want to make for Thanksgiving are this Apple Lasagna by Gretchen Price and Pumpkin Spice Doughnuts With Maple Glaze by Jessica Bose.


Super Simple Apple Pie

Apple pie is a classic at the Thanksgiving table. You’re going to need a go-to apple pie recipe to whip up for healthy but delicious desserts – and look no further than this Super Simple Apple Pie by Amanda Froelich.

Plum Pie

Unless you have a big family, this vegan Plum Pie by Nele Liivlaid will last for at least 3-4 days. Imagine how nice it will be to grab a piece from fridge in the afternoon, top it with coconut cream or vegan ice cream, and enjoy every bite with a good cup of tea or coffee! A light and crumby crust is topped with warm plums that are mixed with autumnal spices like cardamom, cinnamon, and ginger. Strangely enough, plums get quite sour when heated, so sweetener(s) need to be added. Since there will be quite a bit of plum juices flowing, psyllium husk powder soaks in the excess liquids. This vegan plum pie is perfect for holiday parties or midnight snacks. It’s quite healthy and super delicious!

Pumpkin Pie With Coconut Whip and Candied Pecans

This Pumpkin Pie With Coconut Whip and Candied Pecans by Gabrielle St. Claire is super easy and only requires a handful of ingredients, the most expensive one being coconut milk and pecans. It may take time to throw together, but you can make more than one at a time. This recipe is perfect for fall and has multiple textures from the pumpkin pecans and cinnamon coconut whip. It will instantly become a family favorite! If you love all things pumpkin or need a classic vegan alternative this year, try this unique vegan pumpkin pie!

Beer Pairings:


Lift Bridge Farm Girl Saison

“Hints of orange along with spicy notes from the yeast complement turkey and add to the overall flavor or the meat.”

Steel Toe Size 7 IPA

“At the same time, I like an IPA with turkey […] I think Steel Toe’s Size 7 has nice citrus notes that go well with the caramelized skin and juiciness of turkey.”


Lift Bridge Hop Dish IPA

“You have citrus, herbal notes, bitterness, carbonation, and then the higher alcohol level that’s going to help cut through the fatty richness of the pork. There’s a pine character to play well with the sage and the beer provides the perfect wash-down to level out the heaviness of the stuffing.”

Schell’s Firebrick Vienna-style Amber Lager

“A great all-around beer. There’s a nice maltiness to it and it’s a little drier. That malty note would go well with stuffing […] The nuttiness and malt notes would complement it, and [Firebrick’s] not overly sweet so it would cut through the fat.”

Cranberry sauce

Lift Bridge Farm Girl Saison

“I eat mine on top of the turkey. I like the drier, higher carbonation of Farm Girl to cut through that sweetness and to get the orange notes to balance out and complement the tart cranberry of the sauce.”

Rush River Über Alt

“This beer is pretty malty but with plum, raisins, dark fruit, and some spice notes to it. That dark fruit would also go really well with cranberry sauce and would hold up to the sweetness.”

Sweet potatoes

Lift Bridge Chestnut Hill Brown Ale

“I would put Chestnut Hill with sweet potatoes and marshmallows. There’s vanilla, cinnamon, and brown sugar in our sweet potatoes, and with cinnamon and allspice in the beer, it’s a counterpoint and complement. The nuttiness gives some of the same qualities you’d find in the yam.”

Indeed Yamma Jamma Harvest Ale

“Yamma Jamma kind of screams out at you when you’re talking sweet potatoes. Unlike pumpkin beers, Indeed does well with a light hand on the spices. It’s a pairing of like ingredients.”

Pumpkin pie

Lift Bridge The Warden Milk Stout

“Warden milk stout has a chocolate malt and some roasted notes. The lactose sweetness and subtle chocolate and coffee complement the pumpkin—especially with whipped cream. The creamy texture also matches that of the pumpkin.”

Summit Great Northern Porter

“Its dark coffee-like flavors would go well with the spice, sugar, and earthiness of the pumpkin.”

After dinner

Lift Bridge Commander Barleywine

“The Lift Bridge family tradition is a stand-alone after-dinner bottle of Commander. We open it, gather around a fire, and play games while we fill our goblets. Let it warm and sip on it as the perfect ending to dinner as everybody is digesting and undoing the top button on their pants.

“At 12.5% ABV, it has a lot of vanilla, coffee, caramel notes, citrusy with dark fruit and tobacco. As homebrewers, it was always a Thanksgiving beer that brought everyone together and we continue that tradition today.”


Bœuf Bourguignon Végétalien

This Bœuf Bourguignon Végétalien by Renee McKenzie is a vegan version of the beloved traditional French dish. Made with tofu and mushrooms, it’s rich, hearty, and delicious. You can also make in the crockpot while you prepare dessert. Julia Child would be proud!

Black Bean Chili Pot Pie with Cumin Sweet Potato Crust

Nothing says love from the oven quite like pie! These Black Bean Chili Pot Pies with Cumin Sweet Potato Crust by Alison Murray is comfort food personified.  These hearty, individually-sized veggie pies are healthy and delicious with black beans, veggies, and a spiced sweet potato crust. Guests will love being served their own little pot pie – no sharing required.

Not Your Mama’s Seitan Pot Roast

Pot roast is definitely a family meal, and this Seitan Pot Roast by Dawn Kriss is kind of what your mom would have prepared for dinner but meat-free. It has tender homemade seitan in a lip-smacking vegetable stew. Plus, the pot roast is made in a slow cooker, so you can just throw everything in, work on the rest of your holiday feast and it will be ready and waiting at dinnertime.

Pumpkin Gnocchi in Spiced Butter Sauce with Lemon Cashew Cream

Serve your guests a dish that looks and sounds gourmet but is really easy to make. This luscious homemade Pumpkin Gnocchi by Rhea Parsons is blanketed in richly spiced vegan butter sauce and then served with a lemon cashew cream. They’ll think you sweated it out in the kitchen all day. Let them.

Stuffed Seitan Roast

Sure you can buy a vegan roast but why not make your own? This Stuffed Seitan Roast by Josephine Watmore can be made in the morning and left to cool before things get too hectic. The seitan roast is packed with a flavorful stuffing and then topped with a sweet and tangy maple-mustard glaze.

Comforting Kale Pesto Pasta Casserole

This Kale Pesto Pasta Casserole by Florian Nouh is filling, delicious, and so easy to make! It has an especially savory, umami twist thanks to the addition of sun-dried tomatoes and olives. Thin strips of sautéed eggplant are mixed in with the pesto. An absolutely lovely highlight is the crust, which is made of gluten-free bread crumbs mixed with olive oil and garlic. It’s crunchy, hearty, and perfect!

Country ‘Meatloaf’ With Gravy

This Country ‘Meatloaf’ with Gravy by Katie Koteen is a wonderful recipe for feeding a crowd during the holidays. It’s hearty and savory enough to satisfy meat eaters and healthy enough to get us through the holidays without putting on a few extra pounds. Serve it with or without the gravy or top it with sautéed mushrooms.

Stuffed Portobello Mushrooms With Maple Miso Balsamic Sauce

These Italian-inspired Farro Stuffed Portobello Mushrooms by Sophia DeSantis look like they waltzed right off of a fancy restaurant menu, but they’re actually super easy to make! Creamy kale-radicchio pesto and umami maple miso balsamic sauce drizzled on top elevates this dish into a real work of art. It’s perfect for any holiday feast or dinner any night of the week!

Tempeh Shepherd’s Pie

This Tempeh Shepherd’s Pie by Katie Koteen is the perfect autumn meal made vegan. Crumbled tempeh and veggies make up the flavor-packed filling, and it’s topped with your traditional mashed potatoes. Hearty and delicious, this is a crowd-pleaser

Lemon and Walnut Linguine with Roasted Broccoli

Sometimes the best dishes are deceptively simple like this light and delicious Lemon and Walnut Linguine with Roasted Broccoli by Sarah Gory. It has mellow and sweet roasted garlic; broccoli roasted with lemon and chili flakes and a toasted breadcrumb-walnut mixture that gives the whole dish a depth of flavor.

Mushroom Ravioli with Creamy Leek Sauce

This Mushroom Ravioli with Creamy Leek Sauce by Kyra Howearth is a total Italian grandma recipe – hearty mushroom ravioli coated in a creamy, comforting leek sauce. It’s hearty, satisfying, and delicious. Make sure everyone gets seconds (and thirds) like a true grandma would.

Roasted Vegetable Phyllo Bundles

These Roasted Vegetable Phyllo Bundles from Noming Thru Life are a beautiful way to put a bunch of veggies on everyone’s plates. Just imagine a bunch of roasted veggies topped with vegan cheese and wrapped in light, flaky phyllo dough. Mmm … these little phyllo bundles are basically just flaky bowls of roasted veggie goodness.

Kale and Chickpea Stuffed Spaghetti Squash

Stuffed squash is an autumn favorite. Change it up by changing the type of squash you stuff. This Kale and Chickpea Stuffed Spaghetti Squash by Maria and Alyssa Tosoni is proof that veggies don’t have to be side dishes. It’s filled with sautéed kale, chickpeas, and toasted almonds. It’s filling, wholesome, and tastes as good as it looks!

Rustic, Creamy Portobello Stroganoff

This Rustic, Creamy Portobello Stroganoff by Rebecca Weller is a beautiful dish to serve at the holidays. It’s hearty enough so everyone will be satisfied and not even realize they’re eating health food. The Portobello mushrooms give it a deep flavor and a thick, ‘meaty’ texture while the cashew cream and herbs envelop it in creamy decadence.

Tempeh Marsala

This Tempeh Marsala by Bianca Scartabello would feel right at home on the menu of any neighborhood Italian restaurant! Tender cubes of tempeh and sliced mushrooms are simmered in a flavorful and creamy marsala wine sauce, making for a hearty meal that is sure to satisfy everyone’s appetite. Call your kitchen Chez You!

Italian-Style ‘Fish’ Stew

This hearty and rustic Italian-Style ‘Fish’ Stew by Florian Nouh was inspired by “cioppino,” a classic fish stew. In this vegan version, tofu stands in for the fish, but the rest remains the same – vegetables and herbs simmered in a flavorful tomato broth.

Pesto Pappardelle with Artichoke Chickpea Meatballs

Pasta is always a winning choice and this Pesto Pappardelle with Artichoke Chickpea Meatballs by Michelle Lee gets a blue ribbon. Light, yet deeply flavored veggie meatballs are served with pappardelle pasta tossed in a homemade pesto packed with fresh herbs and greens. Seared artichoke hearts and chopped fresh tomatoes complete the dish. This recipe looks expensive, fancy, and time-consuming but it’s so easy, you’ll have gourmet pasta in no time!

Spicy Potato Casserole With Tofu ‘Chorizo’

Take all the flavors you love about baked potatoes topped with vegan chili and turn it into a hearty dish that can feed a crowd. This Spicy Potato Casserole with Tofu Chorizo by Kelly Williams has layers of thinly sliced potatoes doused in a spicy tomato-based sauce. Adding black beans and tofu “chorizo” increases the protein content and gives lots of texture to a saucy dish.

Show-Stopping Lentil and Eggplant Lasagna

Lasagna is always a great choice for a dinner that needs to feed a crowd. This Show-Stopping Lentil and Eggplant Lasagna by Lera Krasovskaya is wholesome, yet still totally satisfying. Whole wheat lasagna noodles, tofu, lentils, and eggplant give this pasta dish a hearty bite and awesome flavor. Plus, who doesn’t love hearty, saucy vegetables layered between noodles? No one we know.

Gluten-Free Veggie Roast

This Gluten-Free Veggie Roast by Anja Cass is perfect for anyone who needs a gluten-free meal and can’t eat the store-bought vegan turkey. It’s made with beans, rice, and has tons of flavor. Now no one will feel left out of the holiday meal.

Pan-Fried Tofu Steaks With Coriander Cream and Asparagus Spears

Impress your guests with these beautifully composed dishes of Pan-Fried Tofu Steaks with Coriander Cream and Asparagus Spears by Rebecca Weller. These spicy tofu steaks, tangy herb dressing, and fresh, crunchy greens combine to create a delicious meal in less than a half an hour, so you have plenty of time to work on dessert.

Portobello Mushroom Steaks

Serve steaks this Thanksgiving – these Portobello Mushroom Steaks by Kathleen Henry, of course. Sauteed with onions, balsamic vinegar, mirin, and herbs, these steaks are juicy, chewy, and so satisfying. So dust off your steak knives for this veggie dish.

Seitan in a Balsamic Wine Reduction

This Seitan in a Balsamic Wine Reduction by Dawn Kriss will have your guests thinking they walked into a fancy restaurant by mistake. With tender seitan simmered in a flavorful balsamic wine sauce, you’ll probably have to insist you made it yourself at home. Definitely make this dish if you want to impress your friends, family, or your sweetheart with your cooking prowess.

Lentil Chili Pot Pie With Pumpkin Cornbread Topping

Your guests will smile wide when you put these individually-sized Lentil Chili Pot Pies by Leah Moldowan down in front of them. It’s a hearty veggie-filled lentil spicy chili topped with a slightly sweet and fluffy pumpkin cornbread that also happens to be gluten-free.

Tofu Piccata

This Tofu Piccata by Rhea Parsons is an elegant entrée that will impress any guests. A vegan version of the classic Italian dish, this has tofu cooked in a delicious sauce of vegan butter, white wine, parsley, garlic, lemons, and capers. This dish is so amazing; it will have people .

Thanksgiving Stuffing. I can barely resist devouring this stuffing recipe straight out of the pan! Made with grainy bread, herbs & veggies, it's a delicious Thanksgiving side.

I enjoy green bean casserole, mashed potatoes, and creamed spinach, but without question, my favorite Thanksgiving side dish is the stuffing. I’ve always loved my mom’s stuffing recipe. She never makes it from a box, but uses fresh bread, lots of butter, onions, and celery. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish I reach for at Thanksgiving dinner.

Her Thanksgiving stuffing recipe inspired this one. I keep the traditional celery, onions, stock, and crusty bread, but I use a generous amount of olive oil instead of butter, which adds robust flavor. Then, I increase the veggies. Along with the onion and celery, I add a hefty amount of shiitake mushrooms, kale, and tons of fresh herbs. Sautéed with a splash of balsamic vinegar, the mushrooms make this a deliciously savory stuffing – it took everything I had to keep from devouring it straight out of the pan!

With all these hearty veggies, this homemade stuffing recipe could even be a vegetarian main course at your Thanksgiving dinner – it’ll definitely be at the center of my plate this year!

How to Make Stuffing

This Thanksgiving stuffing recipe comes together with just a few simple steps:

  • First, sauté the veggies. Cook the onions until they become translucent. Then, add the mushrooms and cook until they soften. Stir in the garlic, celery, sage, and rosemary, and cook a few minutes more.

  • Then, add the bread, along with a big glug of olive oil. Toss in the kale and cook until it wilts. Before you transfer the bread stuffing to a baking dish, pour 1 cup of stock into the pan, and stir to combine.

  • And bake! Pile the mixture into a greased baking dish, and pour more stock on top to moisten it. Sprinkle it with dried cranberries and bake until it’s golden brown and lightly crisp on top. Before digging in, let it sit for at least 15 minutes at room temperature. (I like it better the longer it sits!)

Thanksgiving Stuffing Recipe Tips.

  • Swap the mushrooms. While I love the savory flavor of the shiitakes in this stuffing recipe, it’s also delicious with different mushroom varieties. Try making it with cremini mushrooms, or with a mix of shiitakes and creminis.

  • Use your favorite bread. I call for ciabatta and nine grain bread in this recipe, but it works just as well with any good crusty bread. French or sourdough bread would both be excellent. And if you need to make your stuffing gluten-free, sub in the best loaf of gluten-free bread you can find!

  • Buy your bread a day ahead of time. If you’ve never made stuffing from scratch, you might be surprised to learn that using dried bread will actually make it better! Dry, day-old bread cubes will soak up the olive oil, stock, and mushroom juices like a sponge, which makes for extra-tasty stuffing.

  • Make it in advance. Like any great Thanksgiving side dish, this stuffing recipe is even better if you make it ahead of time. I like it more the longer it sits, and it’s still delicious on the second day! To reheat it, add a little extra stock and bake at 350 until it’s warmed through and lightly crisp on top.

Thanksgiving Stuffing

Thanksgiving Stuffing

Prep time: 15 mins, Cook time: 40 mins, Total time: 55 mins

The best Thanksgiving stuffing recipe! Made with bread, onion, celery, mushrooms, and fresh herbs, it's delicious and make-ahead friendly.

Author: Jeanine Donofrio Recipe type: side dish Serves: 8


  • 6 tablespoons extra-virgin olive oil, divided

  • 1 cup coarsely chopped cipollini onions

  • 3 cups chopped & stemmed mushrooms (mix of shiitakes & creminis)3 garlic cloves, minced

  • 2 stalks celery, diced¼ cup chopped sage, plus 8 leaves for garnish

  • 2 tablespoons minced rosemary

  • 2 tablespoons balsamic vinegar

  • 5 cups cubed bread (mix of ciabatta & a hearty nine grain)

  • 3 lacinato kale leaves, coarsely chopped or torn

  • 2 cups vegetable broth, plus more for reheating¼ cup dried cranberries

  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 350°F and grease an 8x12 or 9x13 casserole dish.

  2. In a very large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onions, mushrooms, ½ teaspoon salt, and several grinds of fresh pepper, and let the mushrooms cook until they begin to soften, 5 to 8 minutes, stirring only occasionally. Add the garlic, celery, sage, and rosemary, and cook until everything is soft and the mushrooms are golden brown, 8-10 minutes.

  3. Add the balsamic vinegar, stir, and scrape any bits off the bottom of the pan. Add the bread and the remaining ¼ cup olive oil and toss to coat. Add the kale and cook until it begins to wilt, about 1 minute. Add 1 cup of the broth and stir.

  4. Transfer to a casserole dish and pour the remaining 1 cup broth evenly over the stuffing.

  5. Sprinkle with the dried cranberries, remaining whole sage leaves and bake for 20 minutes or until golden brown. Let sit for at least 15 minutes or until ready to serve.


To reheat, add a bit more stock and bake until warmed through and slightly crisp on top.

50 Thanksgiving Side Dishes

Roasted turkey, cranberry sauce, and apple pie may have permanent spots on your Thanksgiving menu, but if you’re anything like me, you like to throw new Thanksgiving side dishes into the mix every now and again. If you’re looking for new Thanksgiving recipes, read on to find over 50 of my favorite Thanksgiving side dishes. With ideas ranging from classics like mashed potatoes and green bean casserole to inventive stuffings and soups, you’re sure to find a dish (or two!) you’ll love. Potato Thanksgiving Side Dishes Roasted Garlic Mashed Potatoes I make these creamy mashed potatoes without any sour cream or […]

The post 50 Thanksgiving Side Dishes appeared first on Love and Lemons.

Super Simple Apple Pie

Cooking Time: 40

Ingredients For the crust:

  • 2 1/2 cups flour

  • 2 1/2 Cups All-Purpose (organic, gluten-free) Flour

  • 1 teaspoon Sea Salt

  • 1 Cup Vegan Butter, sliced roughly into 1-inch cubes

  • 1/4 Cup Vegan Shortening, chilled, sliced roughly into 1-inch cubes

  • 6 Tablespoons Ice Water

For the filling:

  • 12 Cups Apples, peeled, cored, and sliced 1/4-1/8-inch thick

  • 1 Tablespoon Coconut Oil

  • 1/2 Lemon, juiced (~1 1/2 teaspoons)

  • 1/2 Cup Raw Sugar (Cane, unrefined)1 teaspoon Cinnamon

  • 1 pinch of each: cloves, nutmeg and ginger (optional)

  • Vegan milk and coarse sugar, for finishing the crust.

Preparation: First, and preferably a day in advance, prepare the crust:

  1. Sift together flour and salt. Cut in butter and shortening.

  2. Sprinkle mixture with ice water one tablespoon at a time, stirring gently after each addition, until dough comes together into a ball.

  3. Divide dough into two equal parts. Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour, or (preferably!) overnight.

  4. When you’re ready, roll out both disks and arrange one in the bottom of a 9″ pie pan. Refrigerate bottom and top crusts while you make the filling.

  5. Melt butter in a very large skillet over high heat.

  6. Add apples and toss to distribute butter. Reduce heat to medium and cover tightly. Cook, stirring often, for 5 minutes.

  7. Stir in juice, sugar, and spices. Increase heat to high and cook, uncovered, until the liquid reduces slightly (2-3 minutes).

  8. Transfer apples to clean baking sheets or bowls and allow to cool fully.

  9. Preheat oven to 350°F.Fill bottom of crust with apple mixture; don’t worry if the filling is taller than the crust!

  10. Arrange top crust as desired, making sure to seal the edges and leave slits or other openings for steam to escape.Bake for 30 minutes.

  11. Without removing pie from oven, increase heat to 400°F and continue to bake for 10 minutes more, or until crust is golden.

  12. Allow to cool completely, or until just warm, about 2-3 hours.

  13. A longer cooling time will ensure that the pie slices neatly.

  14. If pie has cooled completely, you can warm it up in the oven just before serving (about 15 minutes at 350°F).

Super Simple Curried Pumpkin Fritters

Pumpkin and curry spices have a great affinity, so these Super Simple Curried Pumpkin Fritters by Rosalie Livingstone are a winner. They are fast and simple to make, crispy on the outside, and soft in the middle. Instead of grain-based flour, these fritters use chickpea flour. Serve with a dollop of coconut yogurt and a sprinkling of fresh herbs. The pumpkin can also be substituted for carrots or parsnips.

Roasted Butternut Squash Soup With Quinoa and Roasted Chickpeas

This Roasted Butternut Squash Soup by Sonja Trurnit is simply delicious. It’s filling, creamy, heartwarming, and flavorful. Roasting the butternut squash adds a lovely aroma and the chickpeas and pumpkin seeds are a crunchy bonus. Packed with quinoa and chickpeas, this soup can stand alone as a meal.

Roasted Carrots With Creamy Thyme and Rosemary Sauce

It’s the simple things in life, like these Roasted Carrots With Creamy Thyme and Rosemary Sauce by Ida Hemmingsson-Holl, that can make a holiday spread. Gorgeous carrots of various and vibrant colors are roasted with herbs, some garlic, and a little olive oil and salt. So simple, yet a 100 percent. delicious. They are served with a creamy thyme and rosemary sauce that pairs so perfectly with the flavors of the roasted vegetables.

Greek Scalloped Potato Gratin

Potato gratin is a common side dish in Greece, but it is usually accompanied by heavy cream and a variety of cheeses. In these dairy-free Greek Scalloped Potato Gratin by Kathleen Henry, canned coconut milk replaces heavy cream. Creamy and slightly sweet, this comforting herbed gratin is accompanied by green kale, salty Kalamata olives, and juicy yellow onion.

Pumpkin Pie Stuffed Dough Balls

Okay, you ready for a double dose of pumpkin? This recipe for Pumpkin Pie Stuffed Dough Balls by Lindsay Cotter includes sweet, cinnamony pumpkin pie filling enveloped in soft, grain-free dough or a cheesy, savory pumpkin-y filling. Both doughy and delicious. Both simple to make and both are guaranteed to be the first item to disappear from your Thanksgiving table.

Lentil Carrot Meatballs

These Lentil Carrot Meatballs by Maryke Wylde are a nourishing, grain-free addition to any meal. Made with savory brown lentils, tender carrots, sweet potatoes, juicy cherry tomatoes, and walnuts, these meatballs are supremely satisfying — no bread crumbs necessary! Serve them with a generous pour of tomato sauce and some pine nuts and parsley for garnish.

Savory Butternut and Chestnut Squash Pie

This Savory Butternut Squash and Chestnut Pie by Kimberly Espinel is perfect for showcasing two of autumn’s greatest vegetables: butternut squash and chestnuts! It also shows that you don’t need grains to make an amazing pie. Instead, it has a crust made from cauliflower, almond meal, and chis seeds which tastes different from a flour-based crust, but is delicious in its own right. It is really easy to make so don’t let the many steps intimidate you.

Crispy Breaded Chickpea Cutlets in Mushroom Gravy

These Crispy Breaded Chickpea Cutlets by Amy Lyons are served with a savory homemade mushroom gravy — and the “breading” is grain-free! Chickpeas have the perfect flavor and texture for this meal that’ll win over anybody. Serve this alongside some fresh greens or any vegetable of your choosing.

Quinoa and Portobello Mushroom Stacks With Red Pepper Coulis

These amazing Quinoa and Portobello Mushroom Stacks by Maggie Jones were made to impress. The zesty, marinated Portobello and fresh-tasting spinach have such flavor and substance that it’s likely there’ll be no leftovers once your meal has ended. The most important element is the roasted red pepper coulis. Stir the olive oil in at the end for a sweet, creamy sauce that ties together all the flavors of the dish.

Whole Roasted Romanesco

Romanesco, also know as Roman cauliflower, is a cross between cauliflower and broccoli. Like a cauliflower, it’s versatile in that it can be made into a side or served as a stunning entrée. This Whole Roasted Romanesco by Angie Schneider is slowly roasted in a savory red pepper sauce until the top is slightly browned and it’s tender all the way through. Serve with whatever sides you like, but be sure that this beautiful vegetable gets a spot as the picture-perfect centerpiece on your dinner table.

No-Bake Maple Pumpkin Cheesecake

Delicious spiced pumpkin, creamy cashews, and maple syrup … you really can’t go wrong with this No-Bake Maple Pumpkin Cheesecake by Priscilla Soler. Once you’ve made the creamy filling, simply set it atop the sticky date-nut crust and pop it into the freezer! The hardest part is waiting for it to set, but trust us, the results are well worth it!

Autumn Spice Sweet Potato Bars

Look out, pumpkin! Sweet potato is starting to pop up almost as frequently, and it is particularly outstanding in these soft, sweet, Autumn Spice Sweet Potato Bars by Katrina Nixon. Because they’re full of awesome nutrition thanks to all the nuts and chia seeds, these grain-free bars would be great as dessert, a sweet snack, or even for breakfast. Drizzle them with melted chocolate for an extra decadent treat!

Pumpkin Spice Magic Cookie Bars

These cinnamony-sweet Pumpkin Spice Magic Cookie Bars by Taylor Kiser are a must-make. They’re made from a combination of crunchy pecan crust, creamy, gooey coconut milk, pumpkin-spiced purée, and sweet chocolate chips. Nobody will be able to resist these crunchy bites of sweet, gooey fall dessert deliciousness.

Carrot Cake Cheesecake

This Carrot Cake Cheesecake by Taylor Kiser is everything you ever wanted in a cheesecake, and more. It’s spicy-sweet with a crunchy grain-free crust, velvety smooth, rich, and refined sugar-free! Cashews give this dessert the creaminess that cream cheese normally would while carrot purée and coconut sugar do most of the other work. Serve with a cup of hot black coffee as you enjoy this unique treat.

No-Bake Sweet Potato Cake

This super fudgy, rich, and dense No-Bake Sweet Potato Cake by Evi Oravecz is such a treat! It’s perfectly sweet, super chocolatey, and extremely satisfying. This recipe is really quick and easy to make, using only four simple ingredients you likely have on hand right now: sweet potatoes, cacao or cocoa powder, shredded coconut, and sugar.

More Thanksgiving Recipes

If you’re looking for more recipes to add to your Thanksgiving dinner, you can’t go wrong by trying one (or more!) of these:

And don’t forget the pumpkin pie for dessert!

Your Thanksgiving Turkey Was Just A Baby

Turkeys are gentle animals who love to snuggle. But each year, millions of sweet turkeys are killed for Thanksgiving. From the moment they hatch, baby turkeys are condemned to a life of suffering inside dark, cramped sheds. They’re sometimes drugged, beaten, and have their throats slit while they’re only 6 months old. Be a friend to animals this year, and leave turkeys off your plate.

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