This Week’s Food News: New Vegan Cookie Dough, Stuffed Protein Egg Bites, Thanksgiving Roasts, and More

From vegnews.com

By Charlotte Pointing

Doughy unveils new cookie dough, Juicy Marbles launches a turkey-style Thanksgiving roast, IKEA adds vegan cinnamon bun soft serve, and plenty more

If you can’t resist a festive coffee when November hits, good news: both Peet’s Coffee and Starbucks are offering vegan-friendly options for the holidays.

Peet’s holiday menu features a new Holiday Spice Latte, which can be veganized with dairy-free milk. Meanwhile, Starbucks has a new Iced Sugar Cookie Cream Matcha that can also be ordered dairy-free.

But the good news doesn’t stop at coffee. We’ve got updates on new sweet treats, vegan breakfast buns, Thanksgiving roast options, and more below.

Doughy gets a bold new look and 7 ready-to-bake flavours

Popular cookie dough brand Doughy has unveiled an extra-bright, bold, and colourful new look, alongside a fresh line-up of products.

The vegan, low-glycaemic, gluten-free brand, which makes its cookie dough with a cashew base, has launched seven flat-packed ready-to-bake flavours. Four seasonal options, Chocolate Chip, Sugar Cookie, Peppermint Bark, and Gingerbread, are available exclusively at Target. The retailer also stocks Doughy’s Classic Cups, which you can bake or eat straight out of the tub.

“When we started Doughy, we didn’t want to make another version of cookie dough. We wanted to rethink what cookie dough could be,” said Kelly Ramey, founder and CEO of Doughy.

 “By starting with cashews and maple syrup instead of traditional flour, butter, and sugar, we created something entirely different, without sacrificing the incredible taste and nostalgia that make cookie dough so special.”

In addition to Target, you can find Doughy’s cookie dough at independent retailers, Whole Foods Markets, and Erewhon. In fact, Doughy is Erewhon’s number-one cookie dough brand.

Vegan egg and cheese bites are heading to stores in Portland

Last year, Crafty Counter introduced a brand-new way to enjoy its vegan eggs: its High Protein Egg & Cheese Buns. The fluffy buns are stuffed with the brand’s housemade cheese and a hemp protein scramble, delivering 11 grams of protein.

Crafty Counter’s Egg & Cheese Buns are heading to New Seasons Markets. | Crafty Counter

If that sounds appealing, good news: they’re about to become easier to find. Well, for Portland customers, anyway. Crafty Counter has just announced that the buns are “coming soon to select New Seasons Market locations.” The chain has 20 locations in Oregon, most of which are in and around Portland, and a handful of stores in Washington.

IKEA’s new cinnamon soft serve is vegan

A cup of ice cream is the best way to end a furniture shopping spree. IKEA knows that better than most, which is why it has a soft-serve machine waiting by the checkout. And for shoppers across the pond, options just got better.

IKEA UK has just added a brand-new flavour: Cinnamon Bun. The new soft serve joins the furniture giant’s strawberry option, which is also vegan. Just note that IKEA’s regular soft serve isn’t plant-based.

IKEA UK’s latest soft serve is cinnamon-flavoured and dairy-free.

Juicy Marbles and Purple Carrot have your vegan Thanksgiving covered

Yes, it really is that time again. If you’re thinking ahead to your Thanksgiving feast, Juicy Marbles has just the centrepiece: its new Granny’s Roast. The turkey-style roast is tender and juicy, with a texture just like a whole turkey cut.

“Our customers go crazy for our beef-style ‘Whole-Cut Loin’ during the holidays for this reason,” said co-founder Luka Sinček. “It gives them a realistic cut to satisfy their sceptical relatives, while bringing that ‘big meat energy’ we all want at the centre of the table. So, once we cracked the ‘Gobble-ish’ flavour, we couldn’t wait to release it for the 2026 holiday season.”

Juicy Marbles’ new vegan roast tastes just like turkey. | Juicy Marbles

 

Need more options? Purple Carrot has also just released its Thanksgiving menu, featuring Stuffing Roasts with Gravy, Cranberry Chipotle Relish, Lemon-Pecan Brussels Sprouts, and Pumpkin-Cranberry Crisp.

Find all of our favourite vegan holiday roast options here.

Foie gras bans are coming to DC and Denver in 2027

Eleven Madison Park might have just added foie gras back to the menu, but it seems to be behind the times. Both Washington, DC, and Denver, CO, have voted to ban the production and sale of the French delicacy, which is made by force-feeding ducks and geese to enlarge their livers.

Both bans will take effect in July 2027, and anyone caught violating the rules could face a fine of up to $5,000.

More bans could be on the way: bills to prohibit the production and sale of foie gras have also been introduced in New Jersey, Ohio, and Philadelphia, PA.

A new plant-based comfort food spot is opening in Louisiana 

Louisiana is getting a brand-new vegan spot. Vegans on the Run has just celebrated the ribbon-cutting for its new brick-and-mortar location in Shreveport, which will serve comfort and soul food classics made without animal products.

“It’s completely plant-based, but you can eat your favourite gumbo,” Joslin Mar-Dai Pickens, the owner of Vegans on the Run and a retired college professor, told KSLA News. “You can have your fried chicken. You know, you can have all of your favourite meals, but they’re vegan, and they’re plant-based.”

Vegans on the Run will open soon on Texas Avenue, but until then, the business will be hosting pop-ups, meal prep services, and events. 

https://vegnews.com/doughy-cookie-dough-vegan-egg-bites-ikea-sof-serve-food-news 

Five Ways to Veganize Your Thanksgiving

From peta.org

Thanksgiving is coming up, and you know what that means—a heaping helping of delicious vegan food and lots of time spent with friends and family! But let’s face it—those two things don’t always mix.

If you’re like us and have nonvegan friends and family you’ll be inviting over, PETA has just what you’re looking for—here are five foolproof ways that you can veganize your Thanksgiving:

1. Thanksgiving dinner can be delicious and filling without a cruelly slaughtered turkey on the menu. Why not try a delicious alternative from Gardein, Tofurky, or Field Roast? You can even order vegan roasts and holiday ingredients from convenient online grocers like PETA Business Friend Fake Meats and have them delivered right to you. Just ask your family to sample one bite of your faux fowl, and they’ll fall in love!
2. Bring on the gravy! Wow your family and friends with one of our vegan gravy recipes alongside your vegan turkey. The combination will make their taste buds water.
3. Puddings, pies, and brownies—we’ve got them all veganized! If your favourite dessert isn’t on our list, The Ultimate Vegan Baking Cheat Sheet is here to help—just veganize your dessert by replacing dairy products and eggs with cruelty-free ingredients such as applesauce, bananas, and mashed potatoes.
4. Serve Thanksgiving dinner with a handful of sides from our free ThanksVegan Holiday Guide, which are sure to please every palate and make it easier to give up the giblets, giving everyone something to be thankful for this holiday season.
5. Plan a visit with turkeys! That’s right—take your whole family out to a sanctuary and spend some time with these gentle, intelligent animals. Who could imagine hurting one of these sweethearts after getting to know them? Check the Global Federation of Animal Sanctuaries website to find a sanctuary near you.

https://www.peta.org/action/five-ways-veganize-thanksgiving/?category_name=celebrities%20vegan&pl=46_10_0 

The only vegan holiday roast guide you’ll ever need to impress everyone at the table

From vegoutmag.com

By Adam Kelton

Forget the turkey drama. Here's how to create a holiday centrepiece that'll make everyone at your table forget there was ever supposed to be meat 

I still remember the first time I hosted Thanksgiving after going plant-based.

Not because I'm vegan (I'm not), but because I was cooking for a mix of friends that included two vegans, a vegetarian, and three die-hard omnivores who looked at me like I'd lost my mind when I said there'd be no turkey.

The pressure was real.

Here's the thing: whether you're vegan, cooking for vegans, or just curious about what a holiday table looks like without the bird, the question is always the same. What becomes the centrepiece?

Because let's be honest, holidays are built around ritual.

And for most of us, that ritual involves a big, impressive roast sitting in the middle of the table while everyone oohs and aahs.

So if you're staring down a vegan holiday meal and wondering how to make it feel special, celebratory, and (most importantly) delicious, this guide is for you.

No fluff. No filler. Just the roasts, sides, and tips that actually work.

Go for a store-bought centrepiece if you're short on time

Let's start with the easiest option, because not everyone has the bandwidth to spend hours in the kitchen during the holidays.

Store-bought vegan roasts have come a long way. I'm talking about brands like Tofurky, Gardein, and Field Roast, all of which make solid, ready-to-bake options that look impressive and taste pretty damn good.

When I cooked for that mixed crowd, I went with a Field Roast hazelnut cranberry roast. It was savoury, had a nice texture, and didn't require much more than popping it in the oven and making a quick glaze.

The key here is presentation. Even if it's store-bought, you can elevate it with fresh herbs, a good glaze, and thoughtful plating. Surround it with roasted vegetables, drizzle some balsamic reduction, and suddenly it looks like you spent all day on it.

No shame in the shortcut. Sometimes the best move is the one that saves your sanity.

Build your own roast with stuffed squash

If you want something that feels a bit more homemade but still manageable, stuffed squash is your friend.

I've done this more times than I can count, both for private clients and my own dinners. You take a whole butternut or acorn squash, roast it until it's caramelized and tender, then stuff it with a mixture of grains, nuts, dried fruit, and herbs.

Wild rice, quinoa, or farro work great as the base. Add in toasted pecans or walnuts, cranberries, fresh sage, a bit of maple syrup, and some vegetable stock to bind it all together.

The beauty of this dish is that it's naturally impressive. When you bring a whole roasted squash to the table, it has that "wow" factor without requiring any fancy techniques.

Plus, it's forgiving. You can prep the stuffing ahead, roast the squash the day before, and just assemble and reheat on the big day.

Make a lentil and mushroom Wellington for maximum drama

Now, if you really want to go all in, a vegan Wellington is the move.

I'll be straight with you: this one takes some effort. But if you've got the time and you want something that'll make people forget there's no meat on the table, this is it.

You start with a mixture of lentils, mushrooms, onions, and garlic, all cooked down until it's rich and savoury. Then you wrap it in puff pastry, brush it with some plant-based butter or oil, and bake until it's golden and flaky.

The first time I made this was for a New Year's Eve dinner back when I was working in fine dining. The table included a few sceptical guests who weren't sold on plant-based food. By the end of the night, they were asking for the recipe.

The trick is getting the filling right. It needs to be flavourful and not too wet, or your pastry will get soggy. Season aggressively. Use good mushrooms. And don't skimp on the herbs.

It's a showstopper, and honestly, it's one of those dishes that makes you realize you don't need meat to feel like you're celebrating.

Don't forget about the sides (they're half the meal)

Here's something I learned from years in kitchens: people remember the sides more than the main.

Think about it. What do you actually pile on your plate at Thanksgiving? Mashed potatoes, stuffing, green beans, cranberry sauce. The turkey is just there to anchor everything else.

So if you're planning a vegan holiday meal, put serious energy into your sides.

Mashed potatoes are easy to make vegan. Just use good olive oil or vegan butter and some of the starchy cooking water to get them creamy. Roasted Brussels sprouts with balsamic glaze. Maple-glazed carrots. A big, hearty stuffing made with sourdough, celery, onions, and lots of sage.

I also love doing a roasted beet and arugula salad with candied pecans and a citrus vinaigrette. It adds colour, freshness, and a little acidity to cut through all the rich stuff.

And don't sleep on gravy. A good mushroom or onion gravy ties everything together and makes the whole meal feel cohesive.

Prep as much as you can the day before

This is less about the food itself and more about your sanity, but it's crucial.

The biggest mistake people make with holiday cooking is trying to do everything on the day. That's a recipe for stress, burnt dishes, and a host who's too exhausted to enjoy the meal.

I've cooked for some pretty demanding clients over the years, and the one thing that saved me every time was prep. Chop your vegetables the night before. Make your stuffing. Prep your roast. Even set the table.

On the day of, all you're doing is assembling, reheating, and finishing touches. It's the difference between a chaotic kitchen and a calm one.

When I hosted that first vegan Thanksgiving, I had everything prepped a day ahead except for the actual roasting. It meant I could actually sit down with my friends, pour some wine, and enjoy the meal instead of being stuck in the kitchen all night.

Trust me on this one. Future you will thank you.

Make it personal with a dish that tells a story

Finally, here's something I picked up during my time in Thailand that completely changed how I think about food.

Meals aren't just about what's on the plate. They're about connection, ritual, and meaning.

So instead of just following a recipe, think about what would make this meal feel personal to you and the people you're feeding.

Maybe it's your grandmother's stuffing recipe, veganized. Maybe it's a dish from a trip you took. Maybe it's something totally new that represents where you are now.

A few years ago, I made a Thai-inspired roasted cauliflower for a holiday dinner because I'd just come back from Bangkok and was still thinking in those flavours. I roasted a whole head of cauliflower with coconut milk, turmeric, and lime, then served it with a peanut sauce.

It wasn't traditional. It wasn't what anyone expected. But it was memorable, and it sparked conversations that went way beyond the food.

That's what holidays are really about. Not perfection, but presence. Not impressing people, but bringing them together.

The wrap-up

So there you have it. The only vegan holiday roast guide you'll ever need.

Whether you go store-bought, homemade, or somewhere in between, the key is to make it yours. Focus on flavour, don't stress about perfection, and remember that the best meals are the ones where everyone feels welcome at the table.

And if you're still feeling a little uncertain about the whole thing, that's okay. Cooking for the holidays is always a little nerve-wracking, no matter what you're making.

But here's the truth: if you put care into what you're doing, people will feel it. They'll taste it. And they'll remember it.

Now go make something delicious.

https://vegoutmag.com/food-and-drink/c-the-only-vegan-holiday-roast-guide-youll-ever-need-to-impress-everyone-at-the-table/

This Online Cooking School Just Solved Vegan Thanksgiving Once and for All

From vegnews.com

Make vegan Thanksgiving effortless (and delicious) with online culinary school Rouxbe’s new “Plantsgiving” guide, complete with chef-created recipes plus click-to-watch videos that walk you through complicated steps

Cooking is a joy. Cooking is rewarding. Cooking is stressful. Cooking is confusing. Cooking means different things to different people, and during the holiday season, everything is turned up to the max. With Thanksgiving just a few weeks away, that pressure only grows.

If you love cooking for friends and family on Thanksgiving but sometimes feel a little out of your element when it comes to what to make and how to make it, you’re not alone. A 2024 survey by Innerbody found that nearly 40 percent of Americans say hosting—which includes cooking and cleaning up after a feast—is one of the most stressful parts of Thanksgiving.

But here’s the thing: there is nothing like the smell of homemade food filling your kitchen on Thanksgiving Day. It’s that warm, cosy reminder that you created something from scratch. And the good news? Achieving that doesn’t have to be hard or overwhelming. What if expert chefs were right there with you to guide you step-by-step? What if every recipe were simple, perfected, and designed to help you shine?

Online culinary school Rouxbe (pronounced like “roo-be”) has launched an exclusive “Plantsgiving” guide designed to make cooking a vegan Thanksgiving feast easier, more rewarding, and more impressive than ever. With recipes, videos, and detailed chef tips, it’s a resource that can help you pull off a holiday showstopper quickly—even if you’re new to plant-based cooking.

“The guide offers something for everyone,” says Rouxbe’s Director of Culinary & Development, Dan Marek. “Whether you’re planning a fully plant-based feast or simply want to incorporate a few new plant-based dishes into your traditional Thanksgiving menu.”

Rouxbe’s brand-new Plantsgiving guide

                                                                  Rouxbe’s new Plantsgiving guide will help you cook an impressive holiday feast

When most people imagine a Thanksgiving meal, they automatically think of turkey. That’s not an assumption, it’s a fact. Research from the National Turkey Federation suggests that 74 percent of American households plan to serve a whole turkey this Thanksgiving, while 87 percent say that turkey usually features on their holiday table in some capacity. But that still leaves a significant slice of the population—about 44 million people—looking for an alternative in 2025.

If that’s you, welcome. And if you’re the one doing all the cooking, cooking school Rouxbe has you completely covered.

Instructional videos are a key part of the digital school’s approach. They replicate an authentic, in-person tutorial experience, showing exactly how and why certain cooking techniques work. It’s not just “soak macadamia nuts” or “blend until smooth,” it’s about teaching the underlying skills so you can carry that knowledge forward beyond the holidays.

Macadamia cheese, borrowed from Rouxbe’s Plant-Based Intro and Pro culinary training courses, is just one of the recipes included in the Plantsgiving guide. The downloadable manual also features lessons on how to make a delicious, versatile, plant-based cornbread from acclaimed pastry chef and cookbook author Fran Costigan, who is the Director of Vegan Desserts at Rouxbe. 

“The guide goes well beyond recipes,” explains Eric Wynkoop, Rouxbe’s Director of Culinary Instruction. “It incorporates access to lessons, tips, techniques and more. Yes, you get access to incredible curated recipes, but you also get a mini-course that enables cooks to start developing their culinary skills.”

Other recipes from Costigan—loaded with her expert tips and tricks—include freshly baked biscuits (from her Essential Vegan Desserts course) and vegan pumpkin pie with candied walnuts. Costigan has been evolving her beloved pumpkin pie recipe since 2006, so you know it’s a tried-and-tested Thanksgiving-worthy dessert guaranteed to impress your family and friends.

If pumpkin pie isn’t your thing, the guide also includes French chef Jacques Pépin’s apple tart, as well as sweet dishes like brown rice pudding, bittersweet ganache glaze, and chocolate cake. These appear alongside an array of impressive Thanksgiving sides, including garlic mashed potatoes, raw cranberry relish, and potatoes fondant.

Of course, the guide also covers the main event, as—let’s be honest—it’s not Plantsgiving without an impressive centrepiece. Learn how to perfect dishes like plant-based meatloaf, lentil shepherd’s pie, hearts of palm crab cakes, and seitan roast. The latter is courtesy of chef, nutrition expert, and Rouxbe culinary instructor Char Nolan.

The Plantsgiving guide will also help you perfect indulgent festive desserts. | Rouxbe

The guide also features recipes and tips from Dan Buettner, National Geographic explorer and the first person to identify the Blue Zones—five regions of the world known for longevity. One of his recipes in the Plantsgiving guide, Eleni’s Sourdough Bread, comes straight from the kitchen of “an energetic, fast-talking, 70-something-year-old” from the Sardinia Blue Zone. Meli’s Family Minestrone is inspired by another Sardinian family dish, while Three Sisters Cherokee Succotash comes from the Cherokee people of the Smoky and Blue Ridge Mountains.

Why choose to learn to cook with Rouxbe

The world has changed dramatically in the last few years. The COVID-19 pandemic and subsequent lockdowns helped many people realize just how much is possible without ever leaving home. But this is something Rouxbe, which offers several online cooking courses of various lengths and difficulties, has known for nearly two decades.

From the start, the online culinary school has embraced a digital-first model, allowing people to learn and perfect their skills in their own kitchens, without sacrificing the quality, feedback, and personal touch of traditional instruction.

Another way the world has changed? Things have gotten really expensive. In fact, according to recent research by Capital One and The Decision Lab, around 77 percent of Americans are feeling anxious in some way about their current financial situation.

Restaurant meals, cooking classes, and especially traditional culinary schools—where full-time diplomas can cost upwards of $30,000—are out of reach for many. Most people also can’t uproot their lives to attend a faraway institute.

Rouxbe, however, offers the equivalent of a structured culinary school experience, complete with real chef feedback, personalized assessments, and professional-level instruction. But it’s just more flexible, more affordable, and designed for real life.

If you’re not quite ready for a full culinary course with Rouxbe, the Plantsgiving guide is the perfect starting point. And with Thanksgiving just around the corner, it’s an easy way to create a stunning, plant-based holiday feast quickly. But beyond the recipes, the goal is to spark a deeper joy in cooking, one that inspires curiosity, confidence, and a desire to keep learning long after the holidays are over.

“We believe that learning learning cooking methods and technique builds lasting confidence in the kitchen,” adds Wynkoop. “While we love a great recipe, our goal is to empower people with the skills to cook meals they’re proud of—not just this Thanksgiving, but for years to come. Whether you’re cooking for yourself, family, or friends, developing strong culinary skills gives you the ability to create delicious, inspired meals consistently and with ease—and that makes plant-based eating feel approachable rather than intimidating.”

From Plantsgiving to professional chef

Rouxbe currently offers several vegan-focused culinary courses. There’s Intro to Plants, designed to help beginners build foundational skills and confidence. Plants Professional, developed in partnership with renowned plant-based chef Chad Sarno, helps intermediate and advanced cooks continue their development.

For those with a sweet tooth, there’s Essential Vegan Desserts. Led by Costigan, students learn to perfect indulgent sweets without the need for eggs or dairy. The Plants Protocol course dives into the health benefits of plant-based nutrition, while Plants RX is geared toward medical professionals who want to help their patients make healthier food choices. Finally, there’s Buettner’s Blue Zones Longevity course, which explores the culinary traditions and dietary principles from the world’s longest-lived regions.

“Rouxbe is definitely a great platform to dive into plant-based cooking. Most of us grew up and learned how to cook with animal products, and it’s a whole different game when you take these out of the equation,” says one satisfied Rouxbe student in a written review.

They’re not alone. Rouxbe’s reviews are full of positive feedback, with many students saying their kitchen confidence has improved significantly since taking one of the online school’s courses. Others praise the company’s distinct approach, featuring video tutorials and detailed, step-by-step recipes packed with chef tips and tricks. 

Online teaching makes cooking classes and schooling more affordable and accessible. 

One happy student writes: “I am a visual learner, and it really helped to watch videos and see pictures of recipes in the process. It is also wonderful to be able to take this course online, almost at my own pace, with just enough time constraints to make me keep going.”

Another adds, “The knowledge, confidence, and skills gained from this course have forever changed me. I could not be more grateful for all of the wonderful lessons learned on this cooking journey.”

To learn more about what Rouxbe has to offer—and to download the special Plantsgiving guide (it’s $25 and worth every penny)—click here. The guide is available right up until Thanksgiving Day.

“We hope the guide makes the holiday a culinary success,” says Wynkoop. “Beyond that, if you’re inspired to take your skills to the next level, we’d love for you to join us for a full course. After all, most of us eat three times a day—and at Rouxbe, we believe each of those meals can be pretty fantastic.”

Thank you to Rouxbe for partnering with VegNews on this story.

https://vegnews.com/this-online-cooking-school-just-solved-vegan-thanksgiving-once-and-for-all 

9 Vegan and Gluten-Free Thanksgiving Recipes That Make Everyone Feel Included

From realsimple.com

Delicious dishes with no ingredient substitutions required 

One of the most challenging parts of hosting Thanksgiving dinner is taking various dietary restrictions into account. If guests are dairy-free, gluten-free, vegetarian, or vegan, there are various swaps you can make in recipes, including plant-based butter for regular butter and gluten-free flour for all-purpose. But, when a guest is both gluten-free and dairy-free, or gluten-free and vegetarian or vegan, making ingredient swaps gets trickier.

Enter these gluten-free and vegan recipes. Since they are vegan, they will also accommodate dairy-free and vegetarian guests. None of them requires any substitutions; they're all Thanksgiving-ready, as written. Happy feasting!

01of 09

Green Bean and Celery Salad

Credit: 

Greg Dupree

One of the secrets of a manageable Thanksgiving feast is to have a few room-temperature sides in the mix. This crunchy, vibrant salad fits the bill perfectly. Cook the green beans and whisk up the dressing the day before, and toss everything together before serving.

Get the Recipe

02of 09

Squash and Lentil Salad

Credit: 

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen

Squash is a Thanksgiving staple and lentils are protein-rich and vegan, so this salad is a must for your vegan, gluten-free guests. Plan to make enough for everyone to enjoy. The sweet roasted shallots and rich date dressing make this beautiful dish tough to resist.

Get the Recipe

03of 09

Curried Butternut Squash Soup

Credit: 

Antonis Achilleos

There's no cream (or any dairy for that matter) in this luscious, full-flavored soup. Silken tofu and coconut milk give the soup body. Red curry paste, ginger, and garlic give it loads of flavour. We love a cilantro and chopped peanut garnish, but feel free to use other herbs and nuts.

Get the Recipe

04of 09

Roasted Garlic Potatoes

Credit: Greg DuPree

Most mashed potato recipes call for a boatload of butter and cream, not to mention the occasional sour cream or buttermilk. You can swap in non-dairy versions of those products in many recipes, or you can serve these simple and simply delicious spuds. This is the type of side dish that looks humble, but is the first to disappear.

Get the Recipe

05of 09

Wild Rice and Mushroom Pilaf With Cranberries

Credit: Gentl + Hyers

No stuffing, no problem. This starchy (but gluten-free!) side hits all the same comforting notes. To prep, cook the wild rice blend according to package directions, and in a separate pan, sauté onions and mushrooms in olive oil for deep, savoury flavour. Toss it all together, and you have a side with main dish energy.

Get the Recipe

06of 09

Roasted Squash with Za'atar and Almonds

Credit: 

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely

This stunning side is levelled up so many times it's hard to keep track! Start by tossing sliced acorn squash (no need to peel) with spices and roast until golden. Toss in some leeks and drizzle it all with a lemony dressing. Finally, the squash gets topped with almonds, herbs, and lemon zest. It's a fantastic, centrepiece-worthy dish that happens to be gluten-free and vegan.

Get the Recipe

07of 09

Roasted Carrot Salad

Credit: 

Greg Dupree

A few little tricks take this roasted vegetable dish from good to great. First, cover the carrots with aluminium foil for the first 15 minutes of roasting time. This makes sure the veggies are tender, not woody. Second, toss a few shallots onto the baking sheet for fantastic flavour. Third, finish it all off with a few big-flavour toppings, including olive oil, flaky sea salt, and lemon zest.

Get the Recipe

08of 09

Double Cranberry and Apple Sauce

Credit: 

Greg DuPree

To be fully transparent, unless it has honey in it, most cranberry sauce is gluten-free and vegan. (Here, maple syrup is the sweetener of choice.) But, this recipe is so easy and so delicious that we couldn't not include it. The whole thing takes less than a half hour, and you can make it a week in advance. So there's no excuse to not have this zippy homemade cranberry sauce on the table.

Get the Recipe

09of 09

Sweet Tahini and Date Truffles

Credit: 

Victor Protasio

Whipping up a gluten-free dessert that's also vegan is a challenge. That's what makes these six-ingredient truffles so impressive—well, that and their rich flavour and luscious texture. Prep time is a mere 20 minutes, and if you're not careful, they might outshine the pie on the dessert spread.

Get the Recipe

https://www.realsimple.com/vegan-and-gluten-free-thanksgiving-dishes-11838803