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2 cups boiling water
2 TBL olive oil
3 TBL nutritional yeast
1 vegetable bouillon cube
1/2 cup fresh mushrooms, diced
1/2 cup brown onion, finely chopped
onion salt to taste
all-purpose flour

In a large saucepan, add in all ingredients except for the flour and bring to boil, then simmer for 5 minutes. Slowly add in the flour in small amounts, whisking continually to combine and dissolve any lumps. Continue to simmer to desired thickness.

Serves 6

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1 tsp olive oil
10 oz cremini mushrooms
2 celery stalks, chopped
8 sage leaves (large)
2 TBL fresh thyme, removed from stem and finely chopped
1 demi whole wheat baguette cut into 1 inch cubes (8 oz)
1 large Anjou or Bartlett pear, cored and cubed
1/4 cup pitted prunes, chopped
1 cup Imagine no chicken broth
1 cup pomegranate juice

Heat oven to 350 degrees F. Heat oil in a large skillet over high heat. Add in mushrooms, celery, sage, and thyme and cook until softened, stirring occasionally, about 8 minutes. Season with salt and pepper and transfer to a large bowl.

Add bread cubes, pear, prunes, broth, and juice. Mix well and let the bread absorb all of the liquid.

Transfer to an 8″x8″ baking dish and cover with foil. Bake for 40 minutes, then remove foil and bake until the stuffing puffs up, about another 5 minutes.

Serves 8

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1 lb parsnips, peeled and cut into 1/2-inch pieces
extra virgin olive oil, for drizzling
coarse salt and freshly ground pepper
2 TBL butter replacement (Earth Balance), plus 3 TBL melted, plus more for dish
2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (3 cups)
1/3 cup dry white wine
2 TBL fresh thyme, finely chopped
2 cups Silk soy original creamer
2 egg replacements (Bob’s Red Mill 5 TBL whisked with 15 TBL water)
1 cup dairy-free grated parmesan cheese (Soya Kaas)
1 loaf bread, cut into 1-inch cubes, crusts removed

Preheat oven to 425 degrees F. Drizzle parsnips with oil, and season with salt and pepper. Place on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, about 25 minutes. Let cool. Reduce heat to 375 degrees F.

In a large skillet, melt 2 TBL butter replacement (Earth Balance) over medium heat. Add leeks and cook until tender, about 5 minutes, stirring occasionally. Add wine and reduce heat to simmer. Let simmer until reduced, 1 minute. Add thyme, stir, and remove from heat. Stir in roasted parsnips.

In a large bowl, whisk together melted butter, Silk soy, prepared egg replacement, and 3/4 cup parmesan cheese. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread (mixture can be made 1 day in advance and refrigerated overnight).

Grease a shallow 2-quart baking dish and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, about 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup parmesan and return to oven. Bake for 10 minutes.

Serves 8

Tip: if making 1 day head of time, refrigerate unbaked mixture overnight, let stand at room temp for 15 minutes before baking, and bake as noted.

Substitutions page

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1 yam, peeled and cut into small bite-size pieces
fresh thyme, leaves removed and finely chopped
1 TBL Earth Balance
1 TBL olive oil
Salt and pepper, to taste

In a small skillet on high heat, melt dairy-free butter and add in olive oil. Add in 1/2 tsp thyme and yams and cook on medium to high heat for about 5 minutes, until yams are tender and browned. Remove from pan and place yams on a paper towel. Plate the yams and season with sea salt, pepper, and a light sprinkle of thyme.

Serves 2

Great side dish for breakfast, lunch or dinner. Add as a side dish to quinoa.

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1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
7 TBL butter replacement (Earth Balance)
1 baguette (1/2 lb), cut into 1-inch cubes (8 cups)
1/3 cup chopped celery leaves
1 1/2 TBL fresh sage, finely chopped
1 cup Imagine no-chicken broth
1 egg replacement (Bob’s Red Mill: 1 TBL whisked with 3 TBL water)

Preheat oven to 400 degrees F. Grease 1 1/2 qt shallow baking dish or gratin dish.

In a large skillet, melt 6 TBL butter replacement and add in onion, celery, 1/2 tsp salt, and 1/4 tsp pepper, stirring occasionally until softened, about 8-10 minutes. Transfer to a bowl and toss with bread crumbs, celery leaves, and sage and set aside.

Whisk together broth and prepared egg replacement, then toss with bread mixture and mix to combine and absorb broth. Transfer to baking dish and dot with remaining tablespoon of butter replacement (Earth Balance).

Bake, covered with foil, 30 minutes, then uncover and bake until top is golden, about 10 minutes longer.

Serves 6

Tip: stuffing can be assembled, but not baked, 1 day ahead and chilled (cool, then cover and refrigerate). Bring to room temperature before baking.

Substitutions page

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2 cups brussel sprouts
1 clove garlic pressed through garlic press
1 TBL olive oil
1 TBL Earth Balance
2 TBL water
¼ tsp lemon juice
Salt to taste

Rinse brussel sprouts and cut in half. In wok or skillet on high heat, heat olive oil, Earth Balance, garlic and cut brussel sprouts. Saute, turning for 1 minute. Add a 2 Tablespoon of water and cover to get the steam going. Reduce heat to medium and keep covered for about 5 minutes. Check to see if tender. Once done, add lemon juice and salt to taste, giving a final toss in pan to combine.  Serve hot.

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2 lbs sweet potatoes, peeled and cut into 1-inch pieces
1 lb yukon gold potatoes, peeled and cut into 1-inch pieces
1 stick (4 oz) non-diary butter (Earth Balance), plus 2 TBL (1 oz) melted
2 1/2 TBL fresh sage, chopped
1 1/2 cups Silk Original Creamer
coarse salt and freshly ground pepper
1 cup breadcrumbs (about 3 slices of white bread, crusts removed)

Place sweet potatoes and potatoes in a large pan, cover with water, and season with salt. Bring to a boil, then reduce heat and simmer until tender, about 10 minutes. Drain and place in a bowl. Use a ricer to mash or a hand mixer works well, too!

Preheat oven to 375 degrees F. Melt 1 stick of butter replacement (Earth Balance) in a small saucepan over medium heat, swirling, until slightly golden, about 5 minutes. Remove from heat and add 2 TBL of sage. Stir butter mixture and silk soy into potatoes. Season with salt and pepper. Transfer to a medium casserole dish. (this portion can be made 2 days ahead of time and refrigerated).

Combine breadcrumbs with 2 TBL of melted butter replacement (Earth Balance), and remaining 1/2 TBL sage. Season with salt and pepper and toss to combine.

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around the edges and the breadcrumbs are golden brown, 35-40 minutes.

Serves 8

Tip: if browning too quickly, tent with foil.

Tip: this dish can be made up to 2 days ahead of time. Save the breadcrumb mixture and put on just before baking. If making ahead and keeping refrigerated, you will need to bake an additional 10-15 minutes longer.

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1/3 stick Earth Balance
½ cup dices brown onion
½ cup sliced fresh mushrooms
2 cups cut green beans
3 cups Imagine Organic No-Chicken broth
½ cup Silk Soy Creamer
1 can 2.8 oz French-fried onion rings
Dash of salt
Dash of black pepper
Dash of garlic powder
1 cup Daiya shredded cheddar cheese

Wal-Mart.com USA, LLC
Preheat oven to 350 degrees.  Melt Earth Balance in large skillet. Saute the onions and mushrooms in skillet.  In a saucepan, boil the green beans in broth for 6 minutes and drain.  Add the green beans, silk soy creamer, onion rings, salt, pepper and garlic powder to the onion mixture.  Stir well to combine. Pour into greased 1 ½ quart casserole dish. Bake for 20 minutes, then top casserole with cheese and bake 10 minutes longer, or until the casserole is hot and the cheese is melted.

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6 cups fresh cranberries (2 bags, 12 oz each) (use frozen if you cannot find fresh)
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
½ cup orange juice
1 TBL lemon juice
1/8 tsp ground cinnamon
1 TBL vanilla extract (add at very end)

Add all ingredients, except for vanilla, to large pan (2-3 quart) over high heat and bring to a simmer. Continue to simmer, uncovered, stirring occasionally until cranberries are tender when pierced, 8-10 minutes.

Stir in vanilla and transfer to serving dish. Chill in frig.
Lasts up to 1 week in frig.
Makes about 3 ½ cups.

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4 carrots, washed, peeled, and cut into thin strips
4 parsnips, washed, peeled, and cut into thin strips
2 TBL olive oil
8 fresh sage leaves
6 fresh thyme sprigs
salt and pepper, to taste

Preheat oven to 400 degrees F.  Toss together all ingredients in a large baking dish, and season with salt and pepper. Roast for 15 minutes, then gently toss in dish to loosen vegetables. Roast 15 minutes more, toss again and roast 10 minutes more. Vegetables are done when they are fork tender.

Serves 8

Tip: for more flavor, add in 4 TBL maple syrup and juice from 1/2 of an orange.