If you have food allergies, sensitivities, intolerances, or dietary restrictions, it can make holidays, like Thanksgiving, difficult to navigate. Especially when others are preparing the food, you don’t have control over the food preparation. This can leave you feeling left out and even worse, hungry! No one likes to miss out on a fully dressed turkey with all the yummy sides.

If you’re invited to someone else’s house for Thanksgiving this year, make sure to let them know ahead of time about your dietary restrictions. Offer to bring a dish or two to ensure you have something to eat and to make it a bit easier on the host. And if you’re hosting? Luckily, you have complete control over all the ingredients going into your meal.

Just because you have food restrictions doesn’t mean you can’t dive into a delicious Thanksgiving dinner! Whether you’re gluten-free, dairy-free, or vegan, there’s something just for you. From turkey dressing to pumpkin desserts, here are our favorite allergy-friendly Thanksgiving recipes.

Recipe from A Mindfull Mom

Made gluten-free, dairy-free, and vegan, this recipe for Sweet Potato Casserole is sure to impress, while being just as delicious as the classic.

Ingredients
For the base:

3 lbs. sweet potatoes, scrubbed

⅓ cup apple juice concentrate

¼ cup maple syrup

2 tsp cinnamon

1 tsp fresh nutmeg

1 tbsp vanilla extract

dash of salt

Topping:

½ cup gluten-free oats

1 cup walnuts or pecans, chopped

¼ cup coconut oil

¼ cup maple syrup

1 tsp cinnamon

½ tsp nutmeg

Directions

1. Roast sweet potatoes at 400°F for about 45 minutes, or until tender. Remove and lower the temperature to 350°F.
2. Allow the sweet potatoes to cool slightly, then remove the skin (peel off with your fingers) and place the pulp into a large blender or food processor.
3. Add the remaining ingredients for the base and pureé until smooth.
4. Transfer to a 2-quart casserole dish.
5. For the topping: combine all the ingredients and sprinkle over the casserole.
6. Bake at 350°F for 45 minutes or until topping is golden brown.

Recipe adapted from The Pretty Bee

Buttery bread, onions, and celery make a super easy stuffing that everyone will enjoy this holiday! Accommodates multiple dietary restrictions as it’s dairy-free, gluten-free, and vegan.

Ingredients

1 loaf gluten-free bread

¾ cup vegan buttery spread

1 medium onion, chopped

3 stalks celery, chopped

¾ tsp salt

½ tsp ground sage

½ tsp onion powder

¼ tsp pepper

1 ¼ cups vegetable broth

⅓ cup parsley

¼ tsp garlic salt

Directions

1. If your bread needs to be dried out, you will need to do that first. Preheat the oven to 200°F.
2. Slice the bread into small cubes. Place on a large cookie sheet, and bake for 30-40 minutes, until the bread is dry. Stir once or twice to make sure it dries evenly. Set aside.
3. Turn the heat on the oven up to 325°F.
4. Heat the vegan buttery spread in a large skillet. Add the celery and onion, and cook for 6-8 minutes until tender.
5. Add the bread cubes, salt, ground sage, onion powder, pepper, and broth. Stir well.
6. Add the parsley and stir again.
7. Spoon the stuffing into a casserole dish and sprinkle garlic salt on top. Cover the dish with foil.
8. Bake at 325°F for 30 minutes covered, then for an additional 15 minutes uncovered.

Recipe from The Recipe Critic

Roasted Brussels sprouts and butternut squash are so simple to make but full of incredible flavor. They are crisp on the edges and soft and tender inside in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Ingredients

1 lb. Brussels sprouts, ends trimmed and sliced in half

1 lb. butternut squash peeled, seeded, and cubed

3 tbsp olive oil

4 tbsp real maple syrup, divided

salt and pepper

1 cup whole pecans

½ cup dried cranberries

Directions

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil and lightly spray with non-stick spray. In a large bowl combine Brussels sprouts, butternut squash, and olive oil. Toss with olive oil and one tablespoon maple syrup. Add salt and pepper.
2. Spread evenly on the baking sheet and roast in the oven for 25 minutes or until the edges are brown and the center is tender. Remove from the oven.
3. Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.

Recipe from Feasting on Fruit

This vegan pumpkin mousse is almost too easy to make and definitely too easy to eat. Just 6 ingredients and a blender, and you have the dreamiest fall dessert!

Ingredients

1 cup full-fat coconut yogurt or coconut cream, chilled

½ cup pumpkin pureé

¼ cup maple syrup

1 tbsp pumpkin pie spice

1 tsp vanilla extract

¼ tsp salt

Toppings (optional):

Coconut whipped cream

Chopped pecans

Vegan caramel sauce

Directions

1. Add all ingredients to the Vitamix.
2. Blend on medium-high speed until smooth, using the tamper or stopping to stir as necessary. Do not over blend or it will become too thin.
3. Serve immediately or chill for 1-2 hours for a thicker texture.
4. Top with coconut whipped cream, chopped pecans, and a caramel drizzle. Enjoy!

Even if you have food allergies or dietary restrictions, there are loads of delicious dishes that you can enjoy. No FOMO here! Whether you’re hosting your Thanksgiving dinner or attending somewhere else, get creative in the kitchen with these allergy-friendly recipes.

And food aside, don’t forget to give thanks for the many blessings you’ve had over the past year! It’s a great time to practice gratitude and enjoy living in the present moment with friends and family. Happy Thanksgiving!