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
- garlic roasted
- Parmesan Cheese
- mushroom
- 7 portobello mushroom or white mushroom, large, caps stems removed
- 5 garlic cloves, minced
- ½ cup extra-virgin olive oil
- 1 tablespoon rosemary fresh, minced
- 1 teaspoon thyme fresh, minced
- ½ teaspoon sea salt ground
- 3 tablespoon bread crumb gluten-free
- 2 tablespoon vegan parmesan grated
- sweet potato for bruschetta
- 1 gluten-free baguette thin, sliced into ½ inch rounds
- 3 tablespoon olive oil divided
- salt sea salt, to taste
- 1 sweet potato large
- 1 red onion small, finely diced
- 3 garlic cloves; peeled and minced
- 1 teaspoon Italian seasoning
- ½ teaspoon truffle oil
- sea salt to taste
- black pepper to taste
- toppings
- parsley minced
- Vegan ricotta brand preference: Kite Hill
- tomato roasted, for soup
- basil roasted, for soup
- 4 garlic peeled cloves
- 1 vidalia onion peeled and quartered
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon sugar
- ⅓ cup red wine optional
- ½ cup basil fresh leaves, minced
- salt to taste
- black pepper to taste
- toppings
- gluten-free croutons
- vegan parmesan cheese grated
- acorn squash stuffed
- 2 acorn squash medium, cut in half, seeds removed
- 4 tablespoon vegan butter brand preference: Miyoko’s or Earth Balance
- salt to taste
- black pepper to taste
- For the Filling
- 2 tablespoon extra-virgin olive oil
- 1 cup quinoa uncooked, cook according to package instructions
- 1 red onion medium, finely chopped
- 1 red bell pepper finely chopped
- 4 kale large leaves, stems removed, finely chopped
- 1 teaspoon oregano ground
- ½ teaspoon sage ground
- ½ cup pine nuts toasted
- 3 garlic cloves, minced
- salt to taste
- black pepper to taste
- 1 cup balsamic vinegar
- lentil for loaf
- 2 tablespoon ground flax seed plus 5 tablespoon water whisked until combined
- 1 ½ cups green lentils uncooked or 3 cups cooked
- 1 cup rolled oats Bob's Red Mill brand, gluten-free, organic, old fashioned
- 1 tablespoon extra-virgin olive oil
- 1 cup carrot finely chopped
- 1 cup red bell pepper core, and seed removed and finely chopped, stem
- 1 cup celery finely chopped
- 1 red onion large, finely chopped
- 6 portobello mushroom large caps, stems and gills removed, finely chopped
- 2 garlic cloves, minced
- 2 tablespoon Italian seasoning
- 1 ½ cups bread crumb gluten-free
- 2 teaspoon liquid smoke
- 1 tablespoon vegan Worcestershire sauce brand preference: Wizard’s (gluten-free version
- 2 cups tomato fire roasted, divided
- salt to taste
- black pepper to taste
- Brussels sprouts crispy, roasted
- maple syrup crispy, roasted
- 1 pound Brussels sprouts washed and ends trimmed
- 3 tablespoon maple syrup pure, not fake
- ½ cup bread crumb gluten-free
- 1 tablespoon Italian seasoning dried
- salt to taste
- black pepper to taste
- Rainbow Chard sautéed
- 1 Rainbow Chard bunch, adjust amount for serving more than 4 people
- 1 tablespoon olive oil
- ½ lemon juiced
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper see note, optional
- salt to taste
- black pepper to taste
- green beans spicy, sizzled
- 1 tablespoon olive oil extra virgin
- 1 pound green beans fresh, trim ends if needed
- 1 red bell pepper large, seeds removed, sliced into thin pieces
- 1 shallot large, peeled and sliced into rings
- 1 tablespoon 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
- sea salt ground, to taste
- black pepper ground, to taste
- potato roasted garlic mashed
- 1 garlic head
- 3 pounds potato Yukon Gold or 10 medium, scrub with water and cut into quarters, SEE NOTE
- 4 tablespoon vegan butter SEE NOTE, we prefer Miyoko’s or Earth Balance Soy Free Buttery Sticks
- ¾ cup almond milk unsweetened, SEE NOTE
- salt to taste
- black pepper to taste
- porcini mushroom gravy
- ½ cup porcini mushroom dried wild
- 2 tablespoon olive oil
- 1 red onion medium, finely diced
- 1 shallot finely diced
- 3 cloves garlic minced
- 5 thyme sprigs, fresh
- 3 rosemary sprigs, fresh
- 6 ounces portobello mushroom sliced
- 1 ¾ cups vegetable broth no-chicken
- 2 tablespoon corn starch + ¼ cup water whisked until forms thick paste, SEE NOTE
- salt to taste
- black pepper to taste
- cranberry clementine sauce
- 8 cups cranberries fresh
- 2 orange or 4 clementines, juiced
- ¾ cup water
- ½ cup sugar
- 1 tablespoon ginger fresh grated
- orange zest from 1 orange or 2 clementine oranges
- EASY VEGAN PUMPKIN PIE
- 1 gluten-free pie crust
- 1 16 ounce pumpkin
- 1 11 ounce coconut milk we use So Delicious, culinary
- 6 tablespoon aquafaba chickpea brine, 90 ml
- 3 tablespoon tapioca starch 45 g
- ½ cup brown sugar 2 tablespoon packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon cloves ground
- 1 teaspoon vanilla extract pure
- SPICE CAKE WITH VEGAN CREAM CHEESE FROSTING
- 2 ½ cups all-purpose flour gluten-free
- 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 mixed with 3 teaspoons baking powder, egg replacer
- 1 teaspoon vanilla extract pure
- 1 teaspoon dark molasses
- 1 ½ cups almond milk unsweetened
- 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 confectioners sugar sifted to avoid lumps
- 1 teaspoon vanilla
- 1 teaspoon cinnamon optional
- Apple Crisp
- 6 apple cored, and sliced (SEE NOTE, peeled
- ¼ cup maple syrup pure, 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 rolled oats 32 Ounce">rolled oats use gluten-free if needed, Bob's Red Mill brand, gluten-free, organic, old fashioned
- 1 cup all-purpose flour gluten-free
- 1 cup pecan coarsely chopped
- 12 tablespoons vegan butter
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt finely ground
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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