It is Thanksgiving time and you feel like you are missing out on all the goodies because you can’t eat some of the foods 😦 Well don’t worry because today I am going to share with you my favorite delicious vegan + gluten-free meals for the Holidays. If you are vegan & gluten-free and can’t decide what you should make for Thanksgiving then you are in luck!
All of the recipes I am going to share with you today are completely vegan + gluten-free and have been made by me just to make sure they taste good. If you have anymore questions regarding this just leave a comment below.
Total time: 40 minutes Yield: 6 servings
Butternut squash, Brussels sprouts, pecans, & cranberries side dish – its delicious
- Roasted Brussels Sprouts
- 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- salt, to taste
- Roasted Butternut Squash
- 1 and 1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- Other Ingredients
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup (optional)
Roasted Brussels sprouts
- Preheat oven to 400 °F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in oven at 400 °F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
- Roasted butternut squash
- Preheat oven to 400 °F. Lightly grease the foil-lined baking sheet with 1 tablespoons of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking until softened
- Note: you can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (optional) : For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, taste, and then add more, if desired, and toss with the salad ingredients to combine. Recipe Credit : Julia’s album
Rosemary infused wild rice stuffed mushroomsPrep time : 20 minutes Cook time: 55 minutes Total time: 1 hour 15 min Serve: about 15
- 14-16 mushrooms, medium-sized
- 3/4 cups wild rice, dried
- 1 1/2 cups water
- 1/4 cup onion, diced
- 2 tbsp. nutritional yeast
- 1 1/2 tbsp. rosemary, fresh
- 1 tbsp. olive oil, optional
- 2 cloves garlic, minced
- 1 tsp Italian herbs
- salt & pepper, to taste
- Prep ahead your mushrooms by removing the stem and gently scraping away the dark inside layers. I find it easiest to use a small paring knife and cut around the inside of the cap to remove part of the lip, this helps open the center up and allows for more stuffing.
- Brush any dirt and rinse your mushrooms as needed, make sure they’re very well dried off before the next step.
- In a large bowl, combine your dried off mushrooms plus the olive oil and ½ a tsp of herbs – this step is optional. Gently toss and evenly coat all your mushrooms. Cover and let marinate overnight in the fridge. You can skip this step and use plain mushrooms, the marinade adds more flavor but is not essential if you’re low on time. You could even do it for less time instead, an hour is perfect too.
- Steam your rice in a medium pot over medium heat, add your water, wild rice and fresh rosemary. Let this come to a boil, cover and turn the heat to low. Simmering for 25-30 minutes until tender.
- Transfer your rice to a bowl and add in everything else. Nutritional yeast, herbs, onion, garlic and season with salt & pepper to taste.
- Preheat your oven to 350 °F.
- Line a baking sheet with parchment paper and evenly space your mushrooms on it.
- Stuff each mushroom generously, lightly pressing down to make more room. You can slightly overfill these as well. Depending on your mushrooms, you might have rice remaining.
- Transfer your mushrooms to the oven and bake for 20-25 minutes. Feel free to top with bread crumbs and bake on broil for 1-2 minutes to crisp the tops.
- Remove from the oven and serve immediately, they cool off very quickly.
- Enjoy with fresh chives on top, a drizzle of balsamic is fantastic with these as well.
Recipe credit : The Planet Strong Vegan
Traditional Cornbread Stuffing Serves 6
For the cornbread:
- 6 Tablespoons vegan buttery spread melted
- 1½ cups yellow cornmeal
- 1 cup gluten free flour blend
- 3½ teaspoons baking powder
- 5 Tablespoons unsweetened applesauce
- 2 Tablespoons sugar
- 1¼ teaspoons salt
- 1⅛ cup non-dairy milk of your choice
For the stuffing:
- 1/4 cup vegan buttery spread
- 1 large sweet onion chopped
- 4 stalks celery chopped
- 1/2 cup fresh parsley chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups vegetable broth or chicken broth if you are not vegan
- Preheat the oven to 350 °F. Lightly grease a 9 x 13 in pan
- In a large bowl, whisk together the cornmeal, gluten free flour, sugar, salt, and baking powder.
- Add the applesauce, vegan buttery spread, and non-dairy milk.
- Stir until combined, then pour into the prepared pan, smoothing out with a spoon.
- Bake at 350 °F for 20-24 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Once the cornbread is cool, slice into cubes. Set it out to dry on a cookie sheet for a day, or dry it out in the oven at 200 °F for about 90 minutes.
- To make the stuffing: Preheat the oven to 375 °F
- Put the vegan buttery spread in a large skillet and melt it over medium low heat. Add the chopped onions and celery, and cook until they start to soften, about 10 minutes.
- Add half of the chopped parsley, broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to low.
- Put the dried cornbread cubes into a 9×13 pan or casserole dish. Pour the broth mixture over the cornbread and mix together. Sprinkle the remaining parsley on top.
- Bake at 375 °F for 20-30 minutes, until the top is golden brown.
Recipe Credit : The Pretty Bee
Harvest Quinoa Salad Servings: 6
- 1 cup uncooked tri-color quinoa
- 1 cup cubed and roasted butternut squash
- 1 apple, diced (I used a Gala apple)
- 1 green onion, thinly sliced
- 2 cups baby kale or spinach, chopped
- 1/3 cup dried cranberries
- 2 tablespoons toasted slivered almonds
- 2 tablespoons pepitas (raw or roasted and salted)
- Salt and pepper to taste
Cider vinaigrette for dressing the salad.
- In a medium sized saucepan bring 2 cups of salted water to a boil.
- Rinse and drain the quinoa then add it to the boiling water.
- Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- Prepare the cider vinaigrette and set aside.
- In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
- Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
- Cover and refrigerate until ready to serve.
Spicy Whole Roasted Cauliflower Makes 6 servings
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1½ cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
- Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
- Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
- Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.
Recipe Credit : PureWow
Mashed Potatoes 6 servings
- 1 cup water
- 1/2 cup cashews
- 2.5 lb gold potatoes
- 1 shallot, minced
- 1 Tbsp olive oil*
- 1/4 tsp salt
- 4 Tbsp Earth Balance butter
- 4 cloves garlic
- Boil the cup of water, then combine with the cashews. Let sit 30 minutes.
- Bring a large pot of water to a boil. Peel the potatoes if you’d like (I prefer not to), then chop into 1/2″ pieces. Boil for about 20 minutes, until easily pierced with a fork.
- While the potatoes boil, place 4 unpeeled garlic cloves in a heavy, dry skillet. Turn heat to medium-high and cook, turning every every now and then, for about 15 minutes, until they have brown spots on all sides. Let cool, then remove the skins and trim the ends.
- Also while the potatoes boil, peel the shallot and mince finely. Heat the olive oil in a small skillet and add the shallots. Cook, stirring constantly, until golden brown and crispy. Remove from the heat.
- To make the cashew cream, add the cashews and their soaking water to a blender along with the roasted garlic cloves. Blend until smooth, 1-3 minutes depending on your blender. It’s best to let the blender stop and cool down every minute or so.
- When the potatoes are done cooking, drain. Add to the bowl of your stand mixer and fit with the whisk attachment. Alternatively, add to a large wide bowl and use a potato masher. Add the cashew cream with roasted garlic, the butter, and the salt. Beat for about 5 minutes for slightly lumpy potatoes, and up to 10 minutes for smooth potatoes.
- Serve topped with the crispy shallots, and enjoy!
Recipe Credit : My California Roots
- 2 cups (16 oz) homemade pumpkin puree
- 1/2 teaspoon sea salt
- 1 cup coconut milk from the can, the fat creamy white portion
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all spice
- 1/4 cup maple syrup
- 1/2 cup cane sugar or coconut sugar
- 1/4 cup cornstarch
- Preheat oven to 350 °F
- Pre-bake pie crust for 10 minutes. Set aside.
- In a large bowl, add all the pie ingredients. Blend together well with a whisk until cornstarch is completely whisked out. Alternatively, mix all the dry ingredients together first blend out the cornstarch, then add the wet ingredients.
- You can leave this to set for an hour covered with a kitchen towel first to allow ingredients to completely blend together, or bake immediately. To me, it tastes even better when ingredients are left to sit a bit.
- Pour the batter into the pie crust. Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
- Remove from oven and let set and cool completely.
Recipe Credit : Jessica in the Kitchen
- 2 Best Gluten-Free Flaky Pie Crust Recipes
- 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- Juice of 1/2 a lemon
- 3/4 cup coconut sugar
- 2 tablespoons sorghum flour
- 2 tablespoons arrowroot starch
- teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon almond milk (or your favorite dairy free milk)
- 1 teaspoon organic cane sugar, optional
- Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
- In a large mixing bowl, combine the apples and lemon juice.
- In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
- Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
- Roll out the second pie crust and gently place it on top.
- Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
- Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
- Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
- Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 °F oven for 15 minutes. Reduce the heat to 350 °F and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
- Cool for at least 2 hours before serving
Recipe Credit: Allergy Free Alaska
I know from personal experience what a bummer it can be around the Holidays or parties when you can’t eat 90% of the food. Now I am fully gluten-free and also try to be fully vegan as much as possible so for Thanksgiving I cannot wait to try these recipes!
I did do a previous post on The guide to the perfect Thanksgiving for those who do not have food restrictions so if you are interested I will leave that linked 🙂
My other gluten-free posts
My other Fall posts
Next week will start my Winter/Christmas posts… also stay tuned for more Thanksgiving posts this week!
Thank you so much for reading my post, if you have any questions leave a comment below and I will respond. Also, if you are new to my blog please follow it and join me on my blogging journey! Have a wonderful day:)