Serves 8 / Turkey fatigue? A little goat cheese bumps up the protein and flavor in this surprisingly easy vegetarian entrée. Make sure you don’t overcook the rice; it should be tender but still slightly chewy. Steps 1–4 may be done one day ahead; cover and chill. Let squash stand at room temperature 1 hour before continuing. Gluten Free, Veggie. View recipe
Makes about 3 cups / A refreshingly tangy version of the classic cranberry sauce. If you have any left over, use it as a dessert accompaniment over pumpkin pie, yogurt, or ice cream. This can be made three days ahead; keep chilled. Staff Favorite, Gluten Free, Vegan, Quick. View Recipe
Serves 8 / A platter of caramelized seasonal vegetables, simply roasted and then jazzed up with pecorino cheese, lemon, and fresh herbs, is a sure-fire Thanksgiving winner. Gluten Free, Veggie. View Recipe
Serves 16 / For those who think dessert isn’t dessert without chocolate, serve this gluten-free delight with a dollop of unsweetened whipped cream and bask in the oohs and aahs. May be made up to three days in advance. Gluten Free. View Recipe
Serves 10 / Update this Thanksgiving cornerstone with nutritious cauliflower, lots of roasted garlic, and caramelized onions. With no butter or milk, this is a healthier version of the ultimate comfort food. Staff Favorite, Gluten Free, Vegan. View Recipe
Serves 10 / Love stuffing but not the gluten? The tiny Peruvian quinoa seed, offering complete protein and a mild, nutty flavor, makes this dressing robust enough for an entrée but also perfect as a side dish for gluten-free eaters. To cook quinoa, massage uncooked grains under water; drain and repeat. Place 1½ cups quinoa and 3 cups water in a saucepan. Bring to a boil, reduce heat, cover, and simmer about 15 minutes. Staff Favorite, Gluten Free, Veggie. View Recipe
If you’re in the mood for a lighter switch-up, try one (or more!) of these vegetarian takes on Thanksgiving classics. Many recipes are gluten-free and vegan also.
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