Thanksgiving

The trick is to spice the classics rather than replace them. Spiced roasted cauliflower sits perfectly next to a traditional table. Chai masala pumpkin pie takes the dessert everyone expects and gives it garam masala warmth. Stuffed mushrooms and a brussels sprout and squash salad round it out without anyone feeling like they are eating a themed meal.

Aim for four: something roasted, something mashed, something green and something sharp. Roasted root vegetables and oven roasted brussels sprouts handle the first, vegan mashed potatoes the second, a winter fruits and greens salad the third. Cauliflower and shishito peppers give you the sharp note that cuts through everything else.

Something with structure that can be plated as a portion. Ginger and onion tofu steaks are the closest thing to a carved main. Roasted sweet potato and kale salad works as a substantial plated course. Or skip the centrepiece idea entirely and serve five sides, which is what most vegetarians would rather eat anyway.

Yes, if you build the plate around vegetables and fat rather than starch. Spiced roasted cauliflower, oven roasted brussels sprouts, cauliflower and shishito peppers and stuffed mushrooms are all low carb and dairy free. Skip the mashed potatoes and the pie, and coconut chocolate truffles cover dessert.

Chai masala pumpkin pie is made without eggs or dairy and nobody can tell. Classic apple pie works with a plant based crust. Coconut chocolate truffles and panforte are both naturally dairy free and can be made a week ahead, which matters more than anything else on the day.