Isn?t it funny how we instantly snap into Thanksgiving mode as soon as Halloween is over" I?m almost annoyed that my neighbors still have Frankenstein and vampire statues in their front yard (and not just because I get freaked out every time I walk outside). Every foodie knows that Thanksgiving is the best holiday, and we need a minimum of three weeks to anticipate the big meal.

To be fair, I didn?t give Halloween the attention it deserved. I started prepping for Thanksgiving in early October! Cooking for friends and family is a big deal, so Katie and I wanted to have some really delicious vegan recipes lined up for you to choose from. Stay tuned in the coming weeks for some brand new appetizers, sides, mains, and desserts! This is definitely going to be our greatest vegan Thanksgiving recipe roundup yet.
In addition to a few side dishes, it?s nice to prepare a warm, satisfying main course to get the full Thanksgiving effect. This stuffed acorn squash fits the bill perfectly.

I don?t cook with faux meat products often, but when I do, it?s almost always Field Roast (#notsponsored). Any flavor will do, but I think the Apple Sage variety pairs so nicely with the other flavors in the squash filling. Cooking the wild rice in vegetable broth is optional, but it really infuses the grains with extra savory goodness. Diced apple and celery invite a subtle crunch, and dried cranberries tie it all together with a natural sweetness that?s just right.

Honestly, you could skip t...