On this page, I have included some of the best Thanksgiving foods that I believe make the best Thanksgiving dinner for people of all ages. Though I don't have any meat-related recipes, I do include recipes that even meat-eaters will enjoy, as well as vegetarians and vegans themselves. If you're not a vegetarian or vegan, feel free to still browse through my recipes - there might be something you'll find appetizing! =)
Appetizers
Fluffy Fruit Dip

Ingredients:
1 (7 oz.) jar marshmellow creme
1 (8 oz.) package cream cheese, softened
1 orange, zested
1 oz. orange liquor

Directions:
1. In a large bowl, fold together the marshmellow creme and cream cheese.
2. Stir in grated zest and liquor or juice. Refrigerate until chilled.

Seasoned Crackers

Ingredients:
1 (10 oz.) package oyster crackers
1 (1 oz.) package ranch dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
3/4 cup vegetable oil

Directions:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Whisk together the oil and seasonings; add crackers and toss to coat evenly.
3. Spread evenly on large baking sheet and bake for 20 minutes. Stir after 10 minutes and continue baking 10 minutes more.

Sweet Potato Balls

Ingredients:
1 (40 oz.) can sweet potatoes, drained
1/4 cup non-dairy butter
salt to taste
3 cups crushed cornflakes cereal
3/4 cup real maple syrup
10 large marshmellows

Directions:
1. Drain sweet potatoes and put into large mixing bowl. Mash the potatoes with butter. Salt to taste.
2. Hand pat mixture into 3 inch diameter balls. Roll in crushed cornflakes and put into a 9x12 inch greased baking dish. Pour maple syrup evenly over all balls.
3. Bake at 325 degrees F (165 degrees C) for 40 minutes. The last 15 minutes put a marshmellow over each ball.
Casseroles
Broccoli-Cheese Casserole

Ingredients:
1 (10.75 oz.) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg replacer
1/4 cup onions, chopped
3 (10 oz.) package frozen chopped broccoli
8 oz. shredded non-dairy cheese
salt and pepper to taste
1 dash paprika

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 baking dish.
2. In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg replacer and onions.
3. Place frozen broccoli into a very large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
4. Bake for 45 minutes to 1 hour.

Corn Souffle

Ingredients:
2 (15.25 oz.) cans whole kernel corn
2 (15 oz.) cans creamed corn
4 tablespoons white sugar
4 tablespoons all-purpose flour
4 tablespoons soy milk
4 egg replacers

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the corn, creamed corn, flour, sugar, soy milk and egg replacers. Mix well. Pour the mixture into a souffle bowl.
3. Bake for 1 to 1 1/2 hours.

Green Bean Casserole

Ingredients:
1 (10.75 oz.) can condensed cream of mushroom soup
3/4 cup soy milk
2 (9 oz.) packages frozen green beans
1 1/3 cups French-fried onions
ground black pepper to taste

Directions:
1. In a 1-1/2 quart casserole mix soup, soy milk, and pepper. Stir in beans and 2/3 cup french-fried onions.
2. Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup french-fried onions. Bake 5 minutes more or until the onions are golden.