Unrefined virgin or extra virgin coconut oil gives this pie dough the same flakiness that butter does. Plus, it's more forgiving to work with: You don't have to worry about it getting too soft or melting while you're rolling out your crust.
Extra virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan friendly. Use a mix of apples for the filling: The Golden Delicious keep their shape and are a perfect contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.
"Umami" is the Japanese name for "savory taste," an essential characteristic of foods, like sweetness or saltiness. Use vegetables high in glutamate, an amino acid that plays an important part in umami, and give them a quick char before simmering them down to a rich, flavorful stock used for gravy even a meat eater will enjoy.
For the anti-pie people among us, this pear tart is a perfect Thanksgiving dessert. The crust is kept vegan with canola oil, which is less flaky but still provides a satisfying crunch. The cinnamon-sugar blend develops the sweetness of the pears.
This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters, or it can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.
All of the usual suspects are here (minus the butter and eggs) to re-create the comforting flavors of traditional stuffing. Green tea may seem like an oddball ingredient, but we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.
These tartlets are the perfect way to please everyone at the table on Thanksgiving. As with most vegan and gluten-free tarts, they're best served the day they're made, but you can press the crusts and freeze them ahead of time to give yourself a head start. The toasted-almond milk for the filling and the cranberry topping can be made up to three days in advance. Just bake the crusts and cook the filling the day you're serving the tartlets.
Sometimes warm, freshly baked bread — ideally made from dough that doesn't involve activating yeast or kneading — is all you want for breakfast. This gluten- and dairy-free skillet cornbread fits the bill. It isn't cakey, like muffins or banana bread, but it is mildly sweet and goes perfectly with a cup of tea. It's perfect for lazy mornings if you have leftover squash to stir into the batter. The scallions in the batter may make you consider serving this with dinner, and they can certainly be left out if you want to serve it with jam.
This simple dish can easily be thrown together in a pinch. Make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.
Give your standard salad greens a rest and try shaved Brussels sprouts instead. The hearts of these vegetables, in combination with chopped walnuts, give this salad a satisfying crunch while cranberries add just enough sweetness.
Sunny Anderson's fingerling potatoes could not be a simpler side for your Thanksgiving feast. Just chop up some garlic and rosemary, sprinkle over the potatoes and toss in a healthy splash of olive oil. Then pop them in the oven.
Nutritional yeast, which is grown on molasses and then dried out, adds a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess without dairy and browned onions give the dish a deep savoriness.
