a Veg-to-Table Thanksgiving

Since we can't be at your house for Thanksgiving this year, we thought it would be nice to share our recipes with you! Everything is 100% Young's, so each recipe is designed to be used with local and organic ingredients for making the very best vegan and gluten-free food. We hope that at least one of these delicious dishes makes the cut  for your table this year! 





makes 4 cups of cracklin’


For the Maple Cracklin’:

2 cups pinto beans

1 cup cooked rice

4 tbsp maple syrup

1 tsp ground mustard

2 tbsp gluten-free tamari

½ tsp liquid smoke

sea salt


Preheat oven to 350 F. Blend all ingredients in a food processor. Spread mixture on a baking sheet lined with parchment paper, until it is ⅛ inch thick. Bake in a 350 F oven for 35 minutes or outside is crisp. Let cool about 1o minutes. On a cutting board, cut into 1 inch strips before pan frying. When the brussels sprouts are ready to be served, heat a medium-sized non-stick skillet with 2-3 tbsp oil. Pan fry the chopped Cracklin’ until color is golden brown and crispy, top with chunky sea salt.


For the Brussel Sprouts:

    2 lbs of brussel sprouts - quartered

    3 tbsp olive oil

    ½ tsp sea salt

½ tsp black pepper

In a medium sauté pan, add olive oil over medium heat, and saute brussel sprouts until they look crunchy and crispy. Add in a dash of salt and pepper. Serve finished brussel sprouts with the Cracklin’.




For 1 large butternut squash

(Serves a party of 4-6)


For the spice rub:

    ½ cup peanut or olive oil

    2 tsp sea salt

    1 tsp smoked paprika

    2 tsp pumpkin pie spice

    4 tsp mustard powder

    1 tbsp sumac

    1 tbsp gluten-free tamari


In a small mixing bowl, whisk together oil and all of the spices.


For the squash:

Preheat oven to 375 F. Using a large chef knife or cleaver, split grilled squash down the middle (It’s easier to slice off the base of the squash before splitting it). Scoop out the seeds with a spoon and discard (or toast with some spice rub), and peel off the skin with a potato peeler. Slice 1 ½ inch strips of the squash. On a parchment paper lined sheet tray, evenly spread out the strips of butternut squash and completely coat them with the rub. Bake the squash until slightly tender before grilling. Using a ribbed cast iron pan (outdoor grill works too), on high heat, grill the strips until fully cooked. Make sure the pan is smoking hot before laying down the squash!



Makes about 4 cups of sauce

(serves a party of 8-15)


3 cups/1 bag of cranberries

1 navel orange

1 cup of water

2 TBSP agave

2 TBSP maple syrup

1 tsp guar gum

1 tsp fresh ginger, minced

1 large/2 small apples, small diced

1 cup fresh pomegranate seeds

In a medium saucepan, add in the cranberries, juice + zest of the orange, maple, agave and water. Bring mixture to a boil and cook for about 10 minutes, until all of the cranberries have popped. Turn heat down and whisk in the guar gum. Remove mixture and place in a mixing bowl to cool. Once the mixture is at  room temperature, stir in the ginger, apple and pomegranate seeds. Refrigerate until ready to serve!



(Serves a party of 6-8 guests)


For the potatoes:

4 cups Fingerling Potatoes

1 head of roasted garlic**

1 cup olive oil

2 tsp finely chopped rosemary

2 tsp minced chives

½ tsp black pepper

1 tsp sea salt


**For roasted garlic, coat a head of garlic with 1 tbsp of olive oil, and wrap in tin foil. Bake in 350 F for 45-55 min, or until the garlic can be squeezed out by hand.


In a small stock pot, add in the potatoes, cover them in water, and bring to a boil. Cook for 40-45 min, or until the potatoes are easily pierced with a knife. (Now is a good time to roast the garlic!) Remove from heat, drain the water, and add in the rest of the ingredients. Using a fork, mash together the potatoes and seasonings.


For the Gravy:

    3 cups sliced shiitake (without stems)

    ½ large vidalia onion - diced

    2 shallots - diced

    1 tbsp olive oil

    1 cup gluten-free Hard Apple Cider

    2 cups of vegetable stock

    1 tsp rosemary

    ½ tsp of sea salt

    ½ tsp of black pepper

In a medium sauce pan, over medium-high heat, saute the shallots and onions in olive oil. Stir until well-cooked. Then, add in the cider, 1 cup of vegetable stock (save extra cup for blending), rosemary, and salt+pepper. Bring to a boil. In a high-speed blender, pour sauce ingredient in, and blend until the sauce is smooth. Use the extra cup of vegetable stock (or water) to thin out the sauce if necessary.

vegan cornbread stuffing thanksgiving.JPG


(Serves 6-8 guests)


    ½ large onion - diced

    2 shallots - sliced

    2 tbsp olive oil

    1 lb oyster mushroom

    ½ lb bella or shiitake mushroom

½ tsp sea salt

    ½ tsp black pepper

1 jar Young’s Skillet Cornbread - cooked, diced + lightly toasted

    1 pint black mission figs - quartered

    1 tbsp rosemary chopped

    1 cup vegetable stock

In a medium sized sauté pan, cook onions and shallots with olive oil over medium heat, being careful not to brown. Add in both mushrooms to saute and season with salt and pepper. Remove pan from heat. In a large mixing bowl, combine the sauteed ingredients with rest of the dry ingredients, and carefully mix them together. In a 9” cast-iron skillet (you can use the same one the cornbread was cooked in), add the stuffing mixture, drizzle with the vegetable stock and toast in the oven for 20 minutes before serving.



Makes 4, 3” mini pies


For the pie filling:

    1 ½ cup raw cashews

    ¼ cup maple syrup

½ tsp vanilla

    ⅛ tsp sea salt

    2 tsp pumpkin pie spice

    ½ cup water

    1 cup organic pumpkin puree

[toasted pepitas or pumpkin seeds for topping]


In a high-speed blender, blend the cashews, maple syrup, salt, pumpkin pie spice, vanilla, and water. After one minute of blending, add in the pumpkin puree. Continue to blend until texture is creamy and smooth.


For the crust:

    1 cup toasted pecans

    ¼ tsp vanilla

    ¼ salt

    1 tbsp maple syrup


Add all the ingredients into a food processor and pulse until a wet, formed crust forms. Be careful not to over process the ingredients.


Assembling the mini pies:

Using either 3” ring molds or 4oz. quarter-pint mason jars, pack down ½” layer of crust on the bottom with a spoon until crust is compact. Fill the crust with the filling. Cover with a lid or a plastic wrap, and refrigerate them for at least 30 minutes. If using the mold, remove the ring molds and serve. If using the mason jars, you can either serve it in the jar or removed from the jar.