A Side of Hospitality

Stuffing a-side, there are plenty of holiday dishes that are suitable for vegans or those with dietary concerns, allergies or sensitivities. Many traditional recipes are also quite simple to modify to suit all holiday revelers:

Salads

Fruit- and veggie-based salads and vegetable sides are obvious selections. Even then, when using a prepared ingredient, it's important to review the ingredients list. The fewer and more recognizable the ingredients, the easier a list is to assess. If you are unsure about a particular ingredient, check a reputable online health resource. Gluten free and dairy free certification marks on bottled dressings and such can make decision-making much easier.

Try our recipes for Turkey Day Quinoa and Honeycrisp Apple Spinach Salad.

Mashed and Sweet Potatoes

It's possible to make great mashed potatoes and potato dishes using plant-based milks. As for butter, try plant-based butter or swap in a more healthful plant-based fat, such as olive or avocado oil.

Try our recipes for Everyone's Favorite Mashed Potatoes and Crispy Smashed Potatoes.

Berry Bread Stuffing with Squash and Pepitas

Green Beans with Red Onion, Slivered Almonds and Balsamic Vinegar

Stuffings

Look for gluten-free bread or bread cubes and gluten-free vegetable broth for making stuffing recipes, or try something like a rice pilaf or warm quinoa salad instead.

Try our recipe for Berry Bread Stuffing with Squash and Pepitas.

Beans

Creamy mushroom-soup-based green bean casserole is a challenge to make with most canned soups. Try fresh mushrooms and a homemade cream sauce made with dairy-free milk and a gluten-free thickener. Easier yet, swap in steamed beans tossed with olive oil and balsamic vinegar and sprinkled with thinly sliced onion, toasted sliced almonds or pine nuts, lemon zest and seasoning.

Good to Know:

Spices and herbs are a great way to add dimension to your recipes and are naturally gluten free, but because they are packaged in facilities that may use gluten, few spice brands are labeled as such. Spice blends are more likely to contain gluten (in the form of anticaking ingredients) than single varietals. However, according to beyondceliac.org, a single serving of a ground spice is typically quite small and unlikely to be an issue for most individuals with celiac disease.