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Thanksgiving is a food-focused occasion, with friends and families gathering to gorge on traditional dishes such as roast turkey, stuffing, sweet potato and pumpkin pie. For those who follow vegan or vegetarian diets, it can therefore be quite difficult to navigate the dinner table when the annual harvest holiday comes around. Fortunately, there are numerous vegan and vegetarian alternatives to the traditional animal-based offerings. From lentil loaf to pumpkin pie, here are some of the best vegan and vegetarian recipes for you to try this Thanksgiving: Starters Stuffed mini pumpkins Make the most of the proclivity of pumpkins that have been grown over the autumn with this inventive recipe by Tieghan Gerard, creator of Half Baked Harvest. In her recipe, Gerard stuffs the pumpkins with nutty wild rice and shredded Brussels sprouts, before roasting them in the oven. Gerard recommends baking the pumpkins for around 10 to 20 minutes before serving them hot for all the family to enjoy. Grain-filled soup For a healthy soup with a burst of flavour, try this spicy grain soup recipe by chef Mary Ellen Diaz, from the First Slice soup kitchen. This soup recipe combines ingredients including barley, brown rice, bulgur, garlic, chilies, shiitake mushrooms and black beans for a healthy concoction. Arugula and wild rice salad Kathryne Taylor, creator of popular vegetarian food blog Cookie and Kate, has created a recipe for an arugula and wild rice salad that will provide your Thanksgiving guests with a refreshing and tasty start to their meal. This salad features ingredients including wild rice, almonds, arugula, cranberries, crumbled feta and honey syrup. Mains Butternut squash risotto Butternut squash is a quintessentially autumnal ingredient, perfectly apt for the Thanksgiving table. This Everyday Food recipe shared by Martha Stewart takes 45 minutes to make and combines Arborio rice with garlic cloves, olive oil, fresh thyme, white wine, vegetable broth and butternut squash. Jumbo stuffed pasta shells Angela Liddon, founder of Oh She Glows, specialises in creating inventive and delicious plant-based recipes. This recipe for pasta shells stuffed with an assortment of vegetables and fresh herbs was inspired by Terry Walters, author of the Clean Food cookbook. Liddon uses tofu to create a vegan mixture that tastes like ricotta, which she uses to stuff the pasta shells. Glazed lentil, walnut and apple loaf Another recipe that Liddon has adapted from Walters is the glazed lentil walnut and apple loaf, a dish that will provide Thanksgiving guests with a treat that's both savoury and sweet. Liddon combines ingredients including uncooked green lentils, finely chopped walnuts, garlic cloves, diced sweet onions and raisins among others to create the unconventional loaf. Desserts Vegan pumpkin pie It wouldn't be Thanksgiving without a serving of pumpkin pie. Jessica Hylton-Leckie, founder of vegan food blog Jessica in the Kitchen, has devised a vegan pumpkin pie recipe that's sugar-free, gluten-free and made with all natural ingredients. Cranberry apple crisp Make the most of fresh autumn fruits with this innovative vegan and gluten-free cranberry apple crisp recipe by Jessica in the Kitchen. The dessert dish is best served warm with a dollop of dairy-free ice cream added on top. Vegan pumpkin cheesecake swirl brownies These vegan pumpkin cheesecake swirl brownies look mouth-wateringly good and are likely to delight friends and family galore. Hylton-Leckie uses a combination of vegan cream cheese, pumpkin puree, coconut sugar, pumpkin pie spice, vanilla extract and an egg yolk substitute for the pumpkin cheesecake swirl portion of the recipe. The vegan brownie is made from vegan chocolate chips, oat flour, sea salt, baking soda, flax eggs, coconut sugar, coconut oil, water and vanilla extract. Read More Vegetarian and vegan alternatives to classic Thanksgiving recipes Does turkey really make you tired? Best time to host Thanksgiving dinner Martha Stewart reveals why she ‘cancelled’ Thanksgiving this year Why do Americans celebrate Thanksgiving? Full list of US 2023 federal holiday dates From a race to a movie day, Friendsgiving celebrations that aren’t a sit-down dinner

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

From Halloween to New Year's, the holidays are prime time for house guests. Guests who

F1 heads to the US again for the highly-anticipated Las Vegas Grand Prix on the world-famous strip and the penultimate race of the 2023 season. Max Verstappen won his 17th grand prix of a sensational season last time out in Brazil, with Lando Norris claiming second place once again and Fernando Alonso clinching third spot ahead of Sergio Perez after a tremendous late battle in Interlagos. Mercedes endured a torrid weekend to forget in Sao Paulo, while Charles Leclerc was forced to retire before the race even began due to a mechanical issue with his Ferrari car. F1 now returns to Vegas for the first time in 41 years for a 50-lap race around the picturesque 3.8 mile, 17-turn circuit. The race has a 10-year contract and will take place under the lights on Saturday night in Sin City. There will also be a unique opening ceremony tonight. Follow live updates from the Las Vegas Grand Prix with The Independent Read More How Formula 1 cracked America Lewis Hamilton makes F1 ‘circus’ plea after backlash from Las Vegas locals ‘I would not be shocked if King Charles showed up’: Las Vegas opens its doors to Formula One

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