I made a side of stuffing by just sauteeing fresh sage leaves, onions and celery in earth balance, then removed the sage leaves. Added the usual spices, a few cups of stale bread and about 1 cup of veggie stock. Mixed it all together then baked in the oven at 350 for 30 minutes. Served with sides of steamed corn and mashed potatoes.
Next I made the Mushroom Gravy from Fat Free Vegan Kitchen. This one is a keeper. I loved the flavours and the gravy was so rich tasting without a lot of added fat.
Here is the cranberry sauce I make every year. Super basic recipe, 1 bag of cranberries, 1 cup of water and 1 cup of maple syrup. Boil until they pop and then simmer on lower heat for about 1/2 hour until it thickens nicely. Super easy to make and well worth the effort.