Thanksgiving is just around the corner and since it is about gratitude, Friends of Animals thinks people should show their appreciation for turkeys and opt for a vegan menu this holiday. Turkeys are as intelligent as mammals and have a zest for living and turkeys raised for food never know the comfort of a mother bird’s wings or the joy of exploring the woods and fields with her. We can help you serve up some compassion with recipes for side dishes, main dishes and desserts . So get out your shopping list and make it a cruelty-free holiday! You can also check out our very own vegan cookbooks available in our online store for more delicious, gourmet vegan recipes to try any time of the year. Click here to learn more.
Butternut Pecan Sweet Potato Casserole by The Minimalist Baker 
A healthier sweet potato casserole with butternut squash, sweetened with maple syrup, and topped with toasted, lightly-sweetened pecans. The perfect side dish for fall and holiday gatherings.
Honey Balsamic Glazed Brussels Sprouts by Delish
The hardest part of making these Brussels sprouts is leaving them alone. If you want that nice golden caramelization, you gotta let those little guys cook undisturbed for at LEAST 3 minutes. You will be rewarded with sprouts that are both tender and crisp all at once. It’s a game-changer!
Homemade Cranberry Sauce by Delish
Honestly this is almost as easy as opening up the canned stuff and you know your Thanksgiving spread deserves better.
Fluffy Vegan Gluten-Free biscuits by The Minimalist Baker 
Fluffy vegan biscuits made with the perfect blend of gluten-free flours for the ultimate tender, buttery biscuit! Just 30 minutes and 1 bowl required!
Butternut Squash, White Bean and Kale Ragout (From Friends of Animals)
Serves 4-6
Adapted from New York Times recipe. This stew is hearty, healthy and simply wonderful — a one pot meal.
1 large (3 pounds) butternut squash
2 tablespoons coconut oil
2 tablespoons maple syrup
2 ½ teaspoons cider vinegar
1 teaspoon sea salt (or to taste)
1 teaspoon ground black pepper
Pinch of cayenne pepper (or to taste)
2 tablespoons extra virgin olive oil
4 large leeks (white and light green parts only)
4 large garlic cloves minced (or use a garlic press)
2 teaspoons rosemary (fresh or dried)
2 15-ounce cans cannellini beans, drained and rinsed
2 cups vegetable broth (or use vegan bouillon cubes and prepare according to instructions)
¾ pound kale, chopped (approximately 6 cups)
⅓ cup dried cranberries chopped (plus additional berries for garnish)
Preparation:
Preheat oven to 425 degrees F. Dissolve vegan bouillon in hot water according to package instructions.
Peel squash, then halve squash and scoop out seeds. Cut flesh into 1-inch cubes.
Spread cubes out on a large rimmed baking sheet. In small saucepan, combine coconut oil, syrup, 1 teaspoon vinegar, salt, ½ teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until squash is very tender and caramelized at edges, about 30 minutes.
In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
Stir in kale. Simmer until kale is cooked down and very tender, about 10 to 15 minutes. Stir in squash and chopped cranberries; season with remaining 1½ teaspoons vinegar and ½ teaspoon black pepper. Garnish with additional cranberries and a small pinch of sea salt. Serve.
Mashed Potatoes with Celery Root (By Friends of Animals)
Serves 4 – 6
Thanks again to Trish Sebben-Krupka. Sometimes the tried and true is in need of reinvention—a little something new. Celery root brings this ever-popular and ever-versatile side dish to new heights. Luscious.
2 pounds Yukon Gold potatoes, peeled
1 celery root, about 1 pound, peeled
½ – ¾ cup hot vegetable broth
3 tablespoons olive oil
½ teaspoon salt
Ground black pepper
Garnish with snipped fresh chives
Preparation:
Cut the potatoes and celery root into large pieces. If more than a few minutes will pass between peeling the celery root and cooking it, cover it in a bath of cold water and 1 tablespoon of lemon juice to keep it from discoloring.
Put potatoes and celery root in a saucepan, cover with cold salted water, and bring to a boil. Simmer until tender, about 20 minutes. Drain and return the vegetables to the pan. Over low heat, mash the vegetables and beat with a hand-held mixer, adding vegetable broth, olive oil, salt and pepper. Blend until smooth.
Stir in snipped fresh chives or chopped parsley before serving.