A Flavorful Vegan & Gluten-Free Thanksgiving Menu
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A Flavorful Vegan & Gluten-Free Thanksgiving Menu
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Delicious vegan & gluten-free appetizers, mains, side dish, and dessert recipes for Thanksgiving.
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Ingredients
- ROASTED GARLIC PARMESAN MUSHROOMS
- 7 large Portobello or white mushroom caps stems removed
- 5 garlic cloves minced
- ½ cup extra-virgin olive oil
- 1 tablespoon fresh rosemary minced
- 1 teaspoon fresh thyme minced
- ½ teaspoon ground sea salt
- 3 tablespoon gluten-free bread crumbs
- 2 tablespoon grated vegan parmesan
- SWEET POTATO BRUSCHETTA
- 1 thin gluten-free baguette sliced into ½ inch rounds
- 3 tablespoon olive oil divided
- sea salt to taste
- 1 large sweet potato
- 1 small red onion finely diced
- 3 garlic cloves peeled and minced
- 1 teaspoon Italian seasoning
- ½ teaspoon truffle oil
- Sea salt and black pepper to taste
- toppings
- minced parsley
- Vegan ricotta we like Kite Hill brand
- ROASTED TOMATO BASIL SOUP
- 4 garlic cloves peeled
- 1 Vidalia onion peeled and quartered
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon sugar
- ⅓ cup red wine (optional)
- ½ cup fresh basil leaves minced
- salt and pepper to taste
- toppings
- Gluten-free croutons
- Grated vegan parmesan cheese
- STUFFED ACORN SQUASH
- 2 medium acorn squash cut in half and remove the seeds
- 4 tablespoon vegan butter we prefer Miyoko’s or Earth Balance
- salt and pepper to taste
- For the Filling
- 2 tablespoon extra-virgin olive oil
- 1 cup uncooked quinoa cook according to instructions on the package
- 1 medium red onion finely chopped
- 1 red bell pepper finely chopped
- 4 large kale leaves stems removed and finely chopped
- 1 teaspoon ground oregano
- ½ teaspoon ground sage
- ½ cup of pine nuts toasted
- 3 garlic cloves minced
- salt and pepper to taste
- 1 cup balsamic vinegar
- LENTIL LOAF
- 2 tablespoon ground flax seed plus 5 tablespoon water whisked until combined
- 1 ½ cups of uncooked or 3 cups cooked green lentils
- 1 cup Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1 tablespoon extra-virgin olive oil
- 1 cup carrots finely chopped
- 1 cup red bell pepper stem core, and seed removed and finely chopped
- 1 cup celery finely chopped
- 1 large red onion finely chopped
- 6 large Portobello mushroom caps stems and gills removed and finely chopped
- 2 garlic cloves minced
- 2 tablespoon Italian seasoning
- 1 ½ cups gluten-free bread crumbs
- 2 teaspoon liquid smoke
- 1 tablespoon vegan Worcestershire sauce use Wizard’s brand for a Gluten-Free version
- 2 cups fire roasted tomatoes divided
- salt and pepper to taste
- CRISPY ROASTED MAPLE BRUSSELS SPROUTS
- 1 pound of Brussels sprouts – washed and ends trimmed
- 3 tablespoon pure maple syrup don’t use the fake stuff
- ½ cup gluten-free bread crumbs
- 1 tablespoon dried Italian seasoning
- salt and pepper to taste
- SAUTEED RAINBOW CHARD
- 1 bunch of rainbow chard more if your serving more than 4 people
- 1 tablespoon olive oil
- ½ lemon juiced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional see note
- salt and pepper to taste
- SPICY SIZZLED GREEN BEANS
- 1 tablespoon of extra virgin olive oil
- 1 pound of fresh green beans – trim the ends if needed
- 1 large red bell pepper – remove the seeds and slice into thin pieces
- 1 large shallot – peel off the skin and slice into rings
- 1 tablespoon of crushed red pepper If you’re not a fan of spicy, omit the peppers or start with a ½ of a teaspoon and go from there
- Ground sea salt and black pepper to taste
- ROASTED GARLIC MASHED POTATOES
- 1 head of garlic
- 3 pounds Yukon Gold potatoes or 10 medium potatoes – scrub with water and cut into quarters SEE NOTE
- 4 tablespoon vegan butter we prefer Miyoko’s or Earth Balance Soy Free Buttery Sticks SEE NOTE
- ¾ cup unsweetened almond milk SEE NOTE
- salt and pepper to taste
- PORCINI MUSHROOM GRAVY
- ½ cup dried wild porcini mushrooms
- 2 tablespoon olive oil
- 1 medium red onion finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 6 ounces Portobello mushrooms sliced
- 1 ¾ cups no-chicken broth
- 2 tablespoon corn starch + ¼ cup of water Whisked until if forms a thick paste SEE NOTE
- salt and pepper to taste
- CRANBERRY CLEMENTINE SAUCE
- 8 cups fresh cranberries
- 2 oranges or 4 clementines juiced
- ¾ cup water
- ½ cup sugar
- 1 tablespoon fresh grated ginger
- zest from 1 orange or 2 clementine oranges
- EASY VEGAN PUMPKIN PIE
- 1 gluten-free pie crust
- 1 16 ounce container of pumpkin
- 1 11 ounce container of culinary coconut milk we use So Delicious
- 6 tablespoon 90 ml aquafaba chickpea brine
- 3 tablespoon 45 g tapioca starch
- ½ cup plus 2 tablespoon packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- SPICE CAKE WITH VEGAN CREAM CHEESE FROSTING
- 2 ½ cups All-Purpose Gluten-Free Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- ½ teaspoon allspice
- ¼ teaspoon cloves
- 10 tablespoon vegan butter room temperature
- 1 cup dark brown sugar
- ½ cup granulated sugar Organic or Beet Sugar is vegan.
- ½ cup apple sauce with 3 teaspoons of baking powder mixed well this is the egg replacer
- 1 teaspoon pure vanilla extract
- 1 teaspoon dark molasses
- 1 ½ cups unsweetened almond milk
- 1 tablespoon lemon juice
- For the Cream Cheese Frosting
- 8 ounce vegan cream cheese We use Kite Hill's vegan cream cheese.
- 8 tablespoon vegan butter
- 1 cup confectioner’s sugar sifted to avoid lumpy frosting.
- 1 teaspoon vanilla
- 1 teaspoon cinnamon optional
- Apple Crisp
- 6 apples peeled cored, and sliced (SEE NOTE)
- ¼ cup pure maple syrup not artificial syrup
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup granulated sugar see note
- 3 tablespoon lemon juice
- For the topping
- 2 cups Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats 32 Ounce">rolled oats use gluten-free if needed
- 1 cup All-Purpose Gluten-Free Flour
- 1 cup pecans coarsely chopped
- 12 tablespoons vegan butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon finely ground sea salt
Instructions
Adjust the amount of ingredients for the number of people you're serving.
- ROASTED GARLIC PARMESAN MUSHROOMS
- SAVORY SWEET POTATO BRUSCHETTA
- ROASTED TOMATO BASIL SOUP
- STUFFED ACORN SQUASH
- VEGAN LENTIL LOAF
- CRISPY MAPLE GLAZED ROASTED BRUSSELS SPROUTS
- SAUTEED ROASTED SWISS CHARD
- SPICY SIZZLED GREEN BEANS
- ROASTED GARLIC MASHED POTATOES
- VEGAN PORCINI MUSHROOM GRAVY
- CRANBERRY CLEMENTINE SAUCE
- EASY VEGAN PUMPKIN PIE
- SPICE CAKE
- APPLE CRISP
Notes
- NUTRITION DISCLAIMER
- The calories in this menu will vary depending on the size of the serving.
- Please adjust the amount of ingredients for the number of people you'll be serving.
Nutrition Information
Show Details
Serving
0.5CUP
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 0.5CUP |
* Percent Daily Values are based on a 2,000 calorie diet.
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