• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Holiday Sides

    November 16, 2014 68 Comments

    8 Traditional Thanksgiving and Christmas Sides Made Vegan

    128.5K shares
    Jump to Recipe

    EPIC POST! Yes, this is super epic guys. I spent the week celebrating Thanksgiving (which happened in October in Canada and hasn't even happened in the US, yet). But that doesn't matter because I wanted to make sure that you had all you need to make all the traditional holiday sides, totally vegan fabulous. Don't you worry your pretty little heads, I will be posting some awesome mains too, but I wanted to make sure I got the basics out there. Whether you are hosting a large gathering, attending a potluck, or just chilling at home, these recipes will please everyone. I'm not saying they will please just the vegans, put these dishes on the table and no one will be complaining... well people might complain when it's all gone.

    If you have any traditional sides that I didn't include and would like to serve, leave a comment at the bottom of the page, and I will give you pointers on how to veganize your holiday season.

    To make your life easier I included these prep ahead tips below. Whether you are making all of these dishes, or just a couple, you can use these tips to get most of the work done ahead of time so you can be all smooth and cool on the celebratory day. I also made these recipes printer friendly, so you can print, share, bookmark, pin, tweet, or however you like to save your recipes.

    Prep Ahead Tips


    1 or more days ahead:
    • Print, save, share, or bookmark these recipes.
    • Make a list, check it twice, and get all your grocery shopping done!
    • Make the Classic Cranberry Sauce.
    • Make the Quick Onion Gravy. It will turn into a solid jelly like blob in the fridge... yummy... When you are ready to reheat, warm over medium-low heat until it returns to liquid. Add more broth to thin as necessary if needed.
    • Slice bread for stuffing and set out to get stale.
    Day before:
    • If you haven't sliced your bread for the stuffing yet, make sure you do that today. This is a must.
    • Chop up any veggies you would like to get out of the way, onions, garlic, celery, mushrooms, brussel sprouts, and green beans. You can cook the green beans according to the directions so that's all done as well.
    • Peel potatoes for mashed potatoes and store in a bowl or pot covered with water in the fridge. Drain off water and add fresh water when you are ready to prepare the recipe.
    Morning Of:
    • Make the French Fried Onions and set aside on a plate covered with a paper towel.
    • Make biscuits and wrap in a cloth napkin to keep fresh. Warning, make a double batch as you will want to eat them all!
    • Make the Classic Vegan Stuffing up to the point where you cover the dish with foil. Set aside until you are ready to bake.

    Now for the vegan thanksgiving and Christmas side dishes:

    1. Vegan Green Bean Casserole
    2. Agave Glazed Carrots
    3. Vegan Garlic Mashed Potatoes
    4. Classic Cranberry Sauce
    5. Balsamic Roasted Brussel Sprouts
    6. Vegan Biscuits
    7. Quick Vegan Onion Gravy
    8. Classic Vegan Stuffing

    Print Recipe
    4.96 from 168 votes

    Vegan Green Bean Casserole

    Creamy green beans topped with crispy fried onions. 
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the fried onions:

    • 1 large white onion, sliced into thin rings
    • 1 cup non-dairy milk (such as soy or almond)
    • 1 cup all-purpose flour (gluten-free if preferred)
    • 1 teaspoon salt
    • 1 pinch black pepper
    • Oil for frying

    For the green beans:

    • 1 lb fresh green beans, trimmed
    • 1 tablespoon vegan butter or oil
    • 1 225g button mushrooms, sliced
    • ½ teaspoon salt
    • 1 pinch black pepper
    • 2 cloves garlic, minced
    • ¼ teaspoon nutmeg
    • 2 tablespoons all-purpose flour (gluten-free if preferred)
    • 1 cup vegetable broth
    • ½ cup full-fat coconut milk (the kind in a can)
    • ½ cup non-dairy milk (such as soy or almond)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    For the onions:

    • Soak the onions in milk for about 5 - 10 minutes.
    • In the mean time, whisk together the flour, salt and pepper in a bowl. When the onions are soaked coat them in the flour mixture.
    • Heat about ½ an inch of oil in a deep skillet, over medium-high heat. When hot fry the onions in batches until golden brown. Remove from oil and drain on a plate covered with paper towel. 

    For the green beans:

    • Bring a pot of water to a boil, and boil the green beans for just 5 minutes. Drain and rinse with very cold water and set aside. The cold water helps keeps the bean bright green and pretty.
    • Heat vegan butter in a skillet over medium-high heat. Add the mushrooms, salt and pepper and sauté for about 5 minutes until the mushrooms have shrunken and mushroom juices appear. Add garlic and nutmeg and cook for another minute. 
    • Sprinkle flour over the mushrooms, stir and cook for another minute. Stir in the vegetable broth, coconut milk, and non-dairy milk. Cook for about 10 minutes until sauce has thickened to a creamy consistency that sticks tothe back of a spoon. Add in the green beans and heat through.
    •  Top with onions and serve hot.

    Nutrition

    Calories: 195kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Sodium: 791mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 11.1mg | Calcium: 116mg | Iron: 2.8mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Print Recipe
    4.95 from 140 votes

    Agave Glazed Carrots

    A quick and easy side dish that wows!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 tablespoon vegan butter
    • 1 16oz bag baby carrots (3 cups)
    • 2 tablespoons agave
    • 2 tablespoons brown sugar
    • ½ teaspoon fresh thyme leaves
    • 2 teaspoons lemon juice
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • In a medium sauce pan, melt the butter over medium heat. Toss in the carrots, agave and brown sugar. Cover and let cook for 10 - 15 minutes giving them a stir every now and then, until carrots are fork tender. Add the thyme and lemon juice, stir to combine, and serve.

    Nutrition

    Calories: 51kcal | Carbohydrates: 9g | Fat: 1g | Sodium: 16mg | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.9mg | Calcium: 3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Print Recipe
    4.95 from 150 votes

    Vegan Garlic Mashed Potatoes

    These vegan garlic mashed potatoes are sooooo creamy dreamy. 
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 8 medium yukon gold potatoes, peeled and chopped
    • 6 cloves garlic, crushed
    • 1 cup non-dairy milk (such as soy or almond)
    • 1 cup full-fat coconut milk (the kind in a can)
    • 2 teaspoons salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Cover the potatoes with water in a large pot and bring to a boil. Boil for 15-20 until they are fork tender.
    • In the meantime, in a medium saucepan, combine the garlic, non-dairy milk and coconut milk. Bring to a simmer and cook for 10 minutes.
    • When your potatoes are cooked, drain, and return the potatoes to the pot. Mash and add about half of the garlic and milk mixture to the potatoes. Mix and add the remainder of the mixture until you reach the constancy you like. If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or non-dairy milk. Season with salt and serve.

    Nutrition

    Calories: 226kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 7g | Sodium: 823mg | Potassium: 1081mg | Fiber: 5g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 27.1mg | Calcium: 130mg | Iron: 8.8mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Print Recipe
    4.95 from 136 votes

    Classic Cranberry Sauce

    Homemade cranberry sauce is so easy to make but so much better than store-bought!
    Cook Time10 mins
    Total Time10 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 12oz bag fresh or frozen cranberries (3 cups)
    • 1 cup white sugar
    • 1 cup water
    • 1 ½ teaspoons lemon zest
    • 1 vanilla bean or 1 teaspoon vanilla extract
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, until the cranberries have popped and it looks all saucy and delicious. It will be thin, but will thicken as it cools.

    Nutrition

    Calories: 131kcal | Carbohydrates: 33g | Sodium: 2mg | Sugar: 33g | Vitamin C: 0.7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Print Recipe
    4.95 from 140 votes

    Balsamic Roasted Brussel Sprouts

    Roasting Brussel sprouts enhances their flavour and makes them addictively yummy!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 4 cups Brussel sprouts, cleaned and halved
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • 1 clove garlic, minced
    • ¼ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 425F (220C).
    • Toss the Brussel sprouts with the olive oil, balsamic vinegar, garlic and salt.
    • Spread on a baking sheet and bake for about 15 minutes until Brussel sprouts are cooked, and some bits are almost charred. 

    Notes

    Air-Fryer: Preheat your air-fryer to 400F and cook for about 12 minutes, shaking half way through.

    Nutrition

    Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 50mg | Calcium: 25mg | Iron: 0.9mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Print Recipe
    4.95 from 140 votes

    Vegan Biscuits

    Buttery, flaky, vegan biscuits!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ¼ cup vegan butter
    • 1 cup non-dairy milk (such as soy or almond)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425F (220C).
    • In a medium bowl whisk together flour, baking powder, and salt. Use a pastry cutter or a couple of forks to cut the butter into the flour until all the butter is mixed and the flour looks like fine crumbs. Pour in milk and stir until the dough just holds together. Don't over mix!
    • Lightly flour a clean surface and dump the dough on to the flour. Use your hands to pat the dough together and flatten until you make a disk that is about 2 inches deep. Don't use a rolling pin, you want to do this by hand. Use a biscuit cutter, an upside-down glass, or a cleaned tin can to cut out 8 biscuits, using up all the dough.
    • Bake for 10 - 15 minutes until the bottoms are golden brown.

    Nutrition

    Calories: 168kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 222mg | Vitamin A: 335IU | Calcium: 107mg | Iron: 1.7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Print Recipe
    4.96 from 183 votes

    Quick Vegan Onion Gravy

    This vegan gravy is so yummy, you'll want to pour it over everything!
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course : Side Dish
    Cuisine : American
    Servings: 6
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¼ cup vegan butter (such as Earth Balance)
    • 1 yellow onion, chopped
    • 2 tablespoons all-purpose flour (use a gluten-free flour if preferred)
    • 1 ½ cups vegetable broth (regular or low-sodium)
    • soy sauce or tamarai to taste (optional)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • In a medium sauce pan melt the vegan butter over medium heat. Sauté the onion in the butter until the onion is caramelized. If you're in a rush, you can do this quickly, but the slower you go, the more rich the flavour will become.
    • Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the gravy thickens. Add soy sauce or tamari to taste if needed, this will also make the colour a richer brown.

    Nutrition

    Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

     

    Print Recipe
    4.95 from 141 votes

    Classic Vegan Stuffing

    The vegan stuffing is easy to make 
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course : Side Dish
    Cuisine : AmericanCanadian
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 lb loaf day old bread, cubed
    • 3 tablespoons olive oil
    • 1 yellow onion, chopped
    • 4 ribs celery, chopped
    • 3 firm apples, chopped (optional)
    • 3 cloves garlic, minced
    • 1 teaspoon dried sage
    • 1 teaspoon dried thyme leaves
    • ½ teaspoon salt
    • 1 pinch black pepper
    • 2 - 3 cups vegetable broth
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400F (200C). Toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesn't burn! Remove from oven and set aside.
    • Toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesn't burn! Remove from oven and set aside.
    • Reduce oven temperature to 350F (180C). Lightly grease a casserole dish.
    • In a large pot, heat the olive oil over medium high heat and sauté the onions, celery, and apples until they begin to caramelize. Add in the garlic, sage, thyme, salt and pepper and sauté 1-2 minutes more until fragrant, then remove from heat.
    • Stir in the bread cubes and 2 cups broth. Add more broth as needed until bread is softened but not soggy. Spread the stuffing into the casserole dish, cover with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until top is browned. 

    Nutrition

    Calories: 245kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 252mg | Fiber: 4g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 5.3mg | Calcium: 98mg | Iron: 2.3mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    More scrumptious vegan thanksgiving and Christmas recipes:

    « Creamy Vegan Potato Soup
    Puff Pastry Wrapped Lentil Loaf »

    Reader Interactions

    Comments

    1. Mandi says

      January 28, 2022 at 8:16 pm

      5 stars
      I just made the onion gravy and omgoodness it is to die for. I will be swapping my brown gravy recipe for this one! I am not a mushroom gravy fan and my brown gravy was alright but not make me eat it out of the pot like this one!

      I'm whipping up a batch of your stretchy mozza cheese and using this gravy for poutine tomorrow night, can't wait 🙂

      Reply
    2. Jamie says

      November 13, 2021 at 1:33 pm

      5 stars
      I've made this green bean casserole and gravy every year since I went vegan in 2017! They are delicious and my omni family enjoy them too. Preparing to make them once again this year! 🙂

      Reply
      • Sam Turnbull says

        November 22, 2021 at 3:42 pm

        Haha! Amazing!!!

        Reply
    3. Laura says

      November 21, 2020 at 1:37 am

      5 stars
      Thanks you so much for all of these wonderful recipes and for all of your hard work.Take care...

      Reply
    4. Shelley Brown says

      June 26, 2020 at 11:51 am

      5 stars
      I LOVE LOVE LOVE your recipes and energy! Could you please create a vegetarian cabbage roll and also a meatloaf recipe? I purchased your cookbook on Amazon.ca. I had to go on a waiting list as it was back ordered. Not a bad problem to have!! lol

      Reply
      • Sam Turnbull says

        June 30, 2020 at 4:51 pm

        Haha! Thank you so much, Shelley!! I've added both of those ideas to my recipe idea list 🙂

        Reply
    5. Mitchell says

      August 04, 2019 at 8:27 am

      Your dishes all look great! Can’t wait for the holidays to come around! Just want to point out though that the nutritional facts are the same for all of them.

      Reply
      • Sam Turnbull says

        August 12, 2019 at 9:39 am

        Hi Mitchell! Yes, I am working on fixing that, it's a problem with the recipe writing program I use. 🙂

        Reply
    6. Susan P says

      December 27, 2018 at 7:58 pm

      4 stars
      I'm excited to make the onion gravy along with the stuffed butternut squash. Both recipes call for 1 yellow onion. Can you give a measurement for the chopped onion, such as 1/2 cup, or 2 cups, etc? The size of yellow onions can vary GREATLY. Thanks so much.

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:39 am

        It won't matter too much if your onion is a little larger or a little smaller. I don't have a cup measurement for that, so I would just recommend using a medium sized onion. Enjoy!

        Reply
    7. Yulca says

      September 08, 2018 at 10:22 am

      5 stars
      Omnivore hubby is not a fan of sauces such as gravy and asked me to make only enough for myself bc he would "only try a spoonful" along with your pumpkin shepherd's pie.
      Hahaha, good thing I didn't listen & made enough for 2 anyway, bc he ended up gobbling up 3/4 of the entire sauce & had to admit it was "really good" :-D. Thanks!

      Reply
      • Sam Turnbull says

        September 13, 2018 at 9:31 am

        Bahaha! Love it!!

        Reply
    8. Kelly says

      July 09, 2018 at 7:27 pm

      Just made the gravy - amazing!!! I’m waiting for my potatoes to finish cooking and I’m just eating it straight right now haha!
      Super delicious!

      Reply
      • Sam Turnbull says

        July 11, 2018 at 4:46 pm

        Haha! Awesome. So happy you enjoyed!

        Reply
      • Julie says

        December 23, 2020 at 2:24 pm

        Thank you so much for all these recipes and especially for the prepare ahead tips! Because of lockdown, this will be the first time I ever make a whole holiday meal myself, and those tips have helped it be much less overwhelming!

        Reply
    9. Meg says

      December 02, 2017 at 6:02 pm

      5 stars
      you're my hero!!! i went vegan this summer. I'm going home from college this christmas and am making my (recently vegetarian but soon going vegan thanks to me) family these wonderful goodies! also will try to make that amazing puff pastry lentil loaf!! IM PUMPED.

      Reply
      • Sam Turnbull says

        December 03, 2017 at 11:31 am

        Yay!!!! Have a happy Christmas and I hope everyone loves every dish 🙂

        Reply
    10. Kaleigh says

      November 24, 2017 at 5:34 am

      5 stars
      Thank you so much for the recipes! This was such a huge hit with my husband and his friends, who are not vegan 😉 That's a win for me! Happy Holidays!

      Reply
      • Sam Turnbull says

        November 24, 2017 at 1:53 pm

        You're most welcome! I'm so happy they were enjoyed 🙂

        Reply
    11. Christy says

      November 09, 2017 at 3:00 am

      5 stars
      Do you think I could freeze the stuffing ahead of time? Last year I made all of these and it was a hit but this year I won't have much time so I'm gonna start preparing from this weekend. I'm afraid if I do then things will be mushy from being frozen :(.. How do you think I should go about freezing the stuffing?

      Reply
      • Sam Turnbull says

        November 09, 2017 at 11:35 am

        From what I've read, stuffing freezes well! Enjoy 🙂

        Reply
    12. Vee says

      October 16, 2017 at 3:16 pm

      5 stars
      My partner and I recently went vegan and were worried about coming home and doing traditional Thanksgiving dinners with our families. I made all the side dishes, including your glazed carrots (subbed with maple syrup), the stuffing, and the gravy. Everything at the table was vegan (except for turkey, of course), and our guests couldn't tell the difference. We loved your recipes and they were beyond easy to make. So glad that we could enjoy our holiday without compromising our diet or making it a huge fuss for everyone else. Thanks so much! Will be using these again in the near future.

      Reply
      • Sam Turnbull says

        October 17, 2017 at 9:14 am

        That's so amazing, your Thanksgiving sounds delish! So happy you enjoyed, Vee. If you are looking for a vegan centerpiece as well, I recommend my Puff Pastry Wrapped Lentil Loaf, my Stuffed Roasted Butternut Squash, or Lentil Shepherd's Pie. Omnomnom!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN