Thanksgiving is just around the corner! It’s a time to gather with friends and family to give thanks for one another and eat a lot of delicious home-cooked food! To that end, we’ve gathered several Thanksgiving-level recipes for you to enjoy with your loved ones. Each section covers a side, a main, and a dessert recipe for vegans, vegetarians, and meat eaters. Each section contains at least one gluten-free option! Pick up the ingredients you need at the Chico Certified Farmer’s Market!

Vegan Friendly

Maple-roasted Brussels Sprouts and Butternut Squash (Gluten-Free)

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pecans or walnuts, chopped
• 1/4 cup dried cranberries (make sure they’re gluten-free)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper in a large bowl.
3. Spread on a baking sheet in an even layer.
4. Roast for 25–30 minutes or until tender and slightly caramelized, stirring halfway through.
5. Add pecans and cranberries, then roast for another 5 minutes. Serve warm.

Vegan Lentil Loaf with Savory Mushroom Gravy

Lentil Loaf Ingredients:

• 1 cup uncooked lentils
• 3 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseed mixed with 1/2 cup water (flax egg)
• 1/4 cup tomato paste
• 1 tbsp soy sauce or tamari (use tamari for gluten-free)
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Cook lentils in water until soft, about 20–25 minutes. Drain and set aside.
2. In a large skillet, heat olive oil and sauté onions, garlic, carrots, and celery until softened.
3. Combine lentils, vegetables, breadcrumbs, flax egg, tomato paste, soy sauce, thyme, salt, and pepper in a large bowl. Mix well.
4. Press the mixture into a lined loaf pan.
5. Bake for 35–40 minutes or until firm. Let cool slightly before slicing.

Mushroom Gravy Ingredients:

• 1 tbsp olive oil
• 1 cup mushrooms, sliced
• 1 clove garlic, minced
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tbsp cornstarch mixed with 2 tbsp water

Gravy Instructions:

1. In a pan, heat oil and sauté mushrooms and garlic until softened.
2. Add broth and soy sauce, and bring to a simmer.
3. Stir in the cornstarch mixture and cook until thickened. Pour over lentil loaf slices.

Pumpkin Pie

Crust Ingredients:

• 1 1/4 cups all-purpose flour (use gluten-free flour if needed)
• 1/4 tsp salt
• 1/2 cup cold vegan butter, cubed
• 2–4 tbsp ice water

Filling Ingredients:

• 1 can (15 oz) pumpkin puree
• 3/4 cup coconut milk
• 1/2 cup maple syrup
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. For the crust, mix flour and salt in a bowl. Cut in vegan butter until it resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Roll out and fit into a pie dish.
3. In a bowl, whisk together all filling ingredients until smooth. Pour into the prepared crust.
4. Bake for 50–60 minutes, until the filling is set. Let cool before serving.

Vegetarian Friendly

Parmesan Roasted Cauliflower

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup grated Parmesan cheese (or vegetarian Parmesan)
• 1 tbsp fresh parsley, chopped, for garnish

1. Instructions:
2. Preheat oven to 400°F (200°C).
3. Toss cauliflower florets with olive oil, salt, pepper, and garlic powder.
4. Spread on a baking sheet and sprinkle with Parmesan.
5. Roast for 25–30 minutes, or until golden and crispy, stirring halfway through.
6. Garnish with parsley and serve warm.

Stuffed Acorn Squash with Wild Rice and Cranberries

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1/2 cup wild rice, uncooked
• 1 cup vegetable broth
• 1 small onion, diced
• 1 clove garlic, minced
• 1/4 cup celery, diced
• 1/4 cup dried cranberries
• 1/4 cup pecans or walnuts, chopped
• 1/2 tsp dried thyme
• 1/2 tsp dried sage

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle squash halves with 1 tbsp olive oil and season with salt and pepper.
2. Place squash halves cut-side down on a baking sheet and bake for 25–30 minutes, until tender.
3. Meanwhile, cook the wild rice in vegetable broth according to package instructions.
4. In a pan, heat the remaining olive oil, then sauté the onion, garlic, and celery until softened. Add in the cooked rice, cranberries, nuts, thyme, and sage, mixing well.
5. Stuff each squash half with the wild rice mixture, then return to the oven for 10 more minutes. Serve warm.

Classic Apple Crisp (Gluten-Free)

Filling Ingredients:

• 6 cups apples, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon

Topping Ingredients:

• 3/4 cup gluten-free all-purpose flour
• 1/2 cup certified gluten-free rolled oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold butter, cubed (or vegan butter for a dairy-free option)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the apples, sugar, lemon juice, and cinnamon, then pour the mixture into a greased baking dish.
3. In a separate bowl, mix the gluten-free flour, oats, brown sugar, cinnamon, and salt.
4. Cut in the butter until the mixture forms pea-sized crumbs.
5. Sprinkle the topping evenly over the apples.
6. Bake for 40–45 minutes or until golden brown and bubbly. Let it cool slightly before serving.

Restriction-Free

Honey-roasted Carrots with Thyme and Garlic

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 2 cloves garlic, minced
• Salt and pepper to taste

1. Instructions:
2. Preheat oven to 400°F (200°C).
3. In a large bowl, toss carrots with olive oil, honey, thyme, garlic, salt, and pepper.
4. Spread in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized. Serve warm.

Herb-Roasted Turkey Breast (Gluten-Free)

Ingredients:

• 4–5 lb bone-in, skin-on turkey breast
• 3 tbsp olive oil or melted butter
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 cup chicken or turkey broth

1. Instructions:
2. Preheat oven to 375°F (190°C).
3. In a small bowl, mix olive oil (or butter) with rosemary, thyme, sage, garlic, salt, and pepper.
4. Rub the herb mixture generously over the turkey breast, making sure to coat under the skin for extra flavor.
5. Place turkey breast in a roasting pan and pour broth around it.
6. Roast for 1.5–2 hours, basting every 30 minutes, until an internal temperature of 165°F (74°C) is reached.
7. Let rest for 10 minutes before slicing and serving.

Apple Crumble with Oats

Filling Ingredients:

• 6 cups apples, peeled and sliced
• 1/4 cup sugar
• 1 tbsp lemon juice
• 1/2 tsp cinnamon

Topping Ingredients:

• 3/4 cup all-purpose flour (or gluten-free flour, if needed)
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix apples, sugar, lemon juice, and cinnamon, then pour into a greased baking dish.
3. In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in butter until the mixture resembles coarse crumbs.
4. Spread the topping over the apples.
5. Bake for 40–45 minutes or until golden brown and bubbly. Let cool slightly before serving.