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From side dishes and salads to grilled meats and desserts, we have prepared all the best vegetarian recipes for your Thanksgiving feast.

Although these gorditas from Provecho: 100 vegetarian Mexican recipes celebrating culture and community recipes are full of homemade remade pinto beans, you can be creative and add your favorite vegetarian cheese, chili or vegetarian meat. 

Martha powder: 2 cups instant blue corn martha powder, 1 teaspoon salt, 1¼ cup water, plus 3 tablespoons avocado oil as needed

Filling: 1 tablespoon avocado oil 1/4 white onion, chopped 1 garlic clove, chopped 2 cans (15 ounces) pinto beans, drained 1 teaspoon salt

1 tablespoon of avocado oil, for cooking vegan sour cream, for seasoning salsa, for toppings

1. For the martha powder, in a large mixing bowl, mix the martha powder and salt. Slowly add water, stirring with clean hands, until completely combined. Add avocado oil and mix until a moist dough is formed. (You should be able to make a little dough into a ball that is easy to flatten, without deep cracks; some small cracks are fine). If needed, add more water, 1 teaspoon at a time, until the consistency is reached. Knead the dough into a large ball, put it in a medium-sized bowl, and cover with plastic wrap. Put it in the refrigerator. 2. For the filling, heat the pan over medium-low heat for 2 to 3 minutes. Add avocado oil, onion and garlic and cook for 3 to 4 minutes, stirring often, until the onion is translucent and light golden. Add the beans and cook until almost dry, 3 to 4 minutes. Add salt, remove from heat, and mash the beans with the back of a wooden spoon. Cool to room temperature. 3. Take the Masa powder out of the refrigerator and tear off a piece about the size of a golf ball. Roll into a ball and press with your fingers to flatten and form a small bowl. Pinch all edges to thin and extend. Use a spoon to pour about 1.5 tablespoons of the filling into the center, put the edges together and seal to form a ball that wraps the beans in the center. 4. Gently rotate and flatten the ball between your palms until the size and shape are like a hockey puck. Repeat with the remaining Martha and filling. 5. In a large cast iron saucepan, heat the avocado oil over medium heat. Working in batches, put the gorditas in a single layer in a frying pan and fry them for 3 minutes on one side. Flip and fry for another 2 minutes. 6. Transfer to a separate plate, serve while hot, and drizzle with vegan sour cream and salsa.

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