A Flavorful Vegan & Gluten-Free Thanksgiving Menu

A flavorful Vegan & Gluten-Free Thanksgiving Menu that includes delicious vegan and gluten-free appetizers, mains, sides, and desserts that vegans and non-vegans will love. Each dish is full of flavor and easy to make.

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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.

We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!

The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂

Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.

Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL and THE ULTIMATE VEGAN COOKBOOK.

Gluten-Free, Meat-Free, Dairy-Free, and Egg-Free Thanksgiving Recipes

What do vegans eat for Thanksgiving? Delicious plant-based food, that’s what.

You don’t need meat, dairy, or eggs to make hearty and flavorful holiday recipes, you just need healthy plant-based ingredients and some creativity.

We’ve put together a lovely vegan and gluten-free holiday menu that’s great for people with Celiac disease, and for people who are trying to stay away from eating animal products and gluten.

This menu includes several reader favorites that are tried and true and will impress the vegans and non-vegans at your holiday table.

We’re also including a meal planning guide to help make your day as stress-free and festive as possible.

NOTE: SOME OF THE RECIPES CALL FOR BREADCRUMBS OR FLOUR. YOU CAN SUBSTITUTE GLUTEN-FREE BREADCRUMBS AND CORNSTARCH FOR THE FLOUR.

VEGAN THANKSGIVING RECIPES

VEGAN & GLUTEN-FREE APPETIZERS

We’re starting off this holiday menu with two vegan and gluten-free appetizers.

If you’re like us, we like our guests to arrive early so we can catch up on life while we finish cooking.

Don’t be afraid to ask them to help in the kitchen. Guests love to be included and it makes them feel like family, rather than outsiders.

ROASTED GARLIC PARMESAN MUSHROOMS 

This roasted mushroom appetizer can also be served as a side dish.

It’s so full of delicious garlicky flavor, and has a meaty and crunchy texture.

The roasted mushrooms are tender and chewy, and the gluten-free breadcrumbs and grated vegan parmesan add a crispy texture.

It’s also one of the easiest vegan appetizers to make.

All you’ll need to do is clean the mushrooms and remove the stems. Then top with the herbed olive oil and breadcrumbs and roast.

This is a decadent appetizer that makes a beautiful presentation

SAVORY SWEET POTATO BRUSCHETTA 

Sweet potatoes with savory spices and seared onions and garlic spread over toasty bread is so good!

Instead of whipping up a sweet potato casserole, which is sweet on top of sweet, we prefer this savory and sweet recipe.

It has a well-rounded flavor profile and the perfect combination of creamy and crunchy.

The gluten-free toast is brushed with olive oil and sprinkled with salt, then toasted until golden brown.

Spread the savory sweet potato dip on the salty toast and dig into this incredibly easy vegan appetizer.

We recommend Schar gluten-free baguette or ready made crostini.

VEGAN SOUP STARTER

ROASTED TOMATO AND BASIL SOUP

Every fancy meal deserves a soup course. Do you agree?

Our Roasted Tomato Basil Soup is a great choice for this menu because it lends a fresh intermission from the rich and savory appetizers and the main course and side dishes.

VEGAN AND GLUTEN-FREE MAIN DISH THANKSGIVING RECIPES

We chose two mains for you because we want to give you options. You can also make both, like we do.

STUFFED ACORN SQUASH WITH QUINOA AND KALE 

The first vegan entrée is our Stuffed Acorn Squash with Quinoa and Kale.

It’s as tasty as it is beautiful. This is a great option for those who don’t eat lentils or mushrooms. Although, feel free to add both to this dish for added protein and flavor.

This stuffed squash recipe starts with a roasted acorn squash that’s beautifully caramelized on the edges of the squash, then filled with healthy quinoa and seared vegetables.

VEGAN LENTIL AND VEGETABLE LOAF

This is a delicious and savory loaf that won't fall apart.

You can make it ahead of time and warm it up in the oven before serving. It's actually better that way because the flavors have time to marry.

It's filled with healthy seared vegetables and mushrooms, protein packed lentils, and flavorful spices.

If you have leftovers (you won't), make a hearty sandwich with it the next day. So good!

VEGAN AND GLUTEN-FREE THANKSGIVING SIDE DISH RECIPES

It’s all about the sides. We love sides almost more than the mains.

When there are so many colorful options to choose from, everyone will walk away from the table feeling satisfied.

We chose six vegan side dish recipes so there will be something for everyone.

CRISPY MAPLE GLAZED ROASTED BRUSSELS SPROUTS 

This roasted Brussels sprouts recipe is out of this world delicious.

We covered the sprouts in crispy breadcrumbs and drizzled a bit of maple syrup on them to give them the best flavor.

You won’t be able to stop eating these.

EASY SAUTEED RAINBOW SWISS CHARD 

The colors in these greens are so beautiful, and when you sauté them they become so tender.

This Swiss chard recipe is super easy to make, all you’ll need to do is toss them in a pan with lemon, salt and pepper and cook until the greens begin to wilt.

SPICY SIZZLED GREEN BEANS 

The sprouts add a bit of sweetness, thanks to the maple syrup, and these compliment them because they’re spicy.

Spicy green beans are always at our holiday table. They elevate the mild flavor of the green beans, and the flash pan frying makes them just tender enough, yet they still have a bit of crispness.

ROASTED GARLIC MASHED POTATOES

This isn’t your typical bland mashed potato recipe. The creamy roasted garlic elevates this classic side dish to another level.

Your guests are going to rave about these, especially when combined with our Porcini Mushroom Gravy.

VEGAN PORCINI MUSHROOM GRAVY 

This vegan gravy recipe gets great reviews from our readers. You could literally drink it, that’s how good it is.

CRANBERRY CLEMENTINE SAUCE 

If Linda didn’t make this easy cranberry sauce Alex would revolt.

It’s tangy, sweet, sour, and everything that you’d expect from a good cranberry sauce.

The clementine oranges give it a lovely sweetness and we grate a bit of the peel in to boost the citrus flavor.

We don’t add a ton of sugar to this sauce, so feel free to add more if you think it needs it.

CLASSIC VEGAN THANKSGIVING DESSERTS

Now on to the really good stuff! 😉

Starting with our vegan pumpkin pie.

EASY VEGAN PUMPKIN PIE 

Yes, there is such a thing as vegan pumpkin pie, and it’s exactly like the kind we used to make with dairy and eggs.

Our dairy-free and egg-free pumpkin pie recipe is creamy and delicious. The only way your guests will know it’s vegan is if you tell them.

To make this gluten-free, buy a gluten-free ready made pie crust or try THIS recipe.

VEGAN SPICE CAKE WITH CREAM CHEESE FROSTING 

We like to make this vegan cake recipe in the morning so the spices have all day to get to know one another.

It’s written for both wheat or gluten-free all-purpose flour, so definitely use gluten-free.

The vegan cream cheese frosting is super easy to make and it tastes delicious, although you can omit it if you just want the cake unfrosted.

VEGAN APPLE CRISP 

We used to make apple pie for Thanksgiving, and then we realized that it’s a lot easier to make an apple crisp.

You still get all of the flavor and texture of a pie, thanks to the sweet apples and the crisp part, but you don’t have to make two crusts. One for the pumpkin and one for the apple.

This gluten-free apple crisp is flavored with warm spices, such as cinnamon and nutmeg, and the topping is buttery and slightly sweet.

MAKE AHEAD VEGAN THANKSGIVING RECIPES

We want you to have a stress-free day. You should be able to spend time with family and friends, not slave away in the kitchen.

To make your Thanksgiving Day as easy as possible, we’re going to give you a plan, so you can make some of the recipes ahead of time and just heat them up before serving.

THANKSGIVING MEAL PREP PLAN

TUESDAY
Make these recipes on Tuesday and keep them covered in the refrigerator until Thursday.

ROASTED TOMATO AND BASIL SOUP 

VEGAN LENTIL AND VEGETABLE LOAF 

VEGAN PORCINI MUSHROOM GRAVY 

CRANBERRY CLEMENTINE SAUCE 

BAKE THE SWEET POTATOES FOR THE BRUSCHETTA

MAKE THE QUINOA FOR THE STUFFED SQUASH

IF YOU’RE NOT BUYING THE BALSAMIC GLAZE FOR THE STUFFED SQUASH, MAKE IT AND KEEP COVERED IN THE REFRIGERATOR.

WEDNESDAY

Today is baking and vegetable prepping day.

PUMPKIN PIE  STORE COVERED IN THE REFRIGERATOR.

SPICE CAKE  MAKE THE CREAM CHEESE FROSTING ON THURSDAY MORNING AND SPREAD IT ON THE CAKE BEFORE SERVING.

APPLE CRISP  STORE COVERED IN THE REFRIGERATOR.

PREPARE THE BRUSSELS SPROUTS

CHOP THE VEGETABLES FOR THE STUFFED SQUASH

WASH AND SNAP THE ENDS (IF NECESSARY) OFF OF THE GREEN BEANS

SET THE TABLE AND GET THE PLATTERS, BOWLS, APPETIZER PLATES AND FORKS, NAPKINS,AND WATER PITCHERS OUT.

SET UP A BAR AREA IF NECESSARY OR MAKE SURE THAT THE WINE AND COCKTAIL GLASSES ARE CLEAN AND EASILY ACCESSIBLE.

THANKSGIVING DAY

MORNING

Print out the recipes if it’s easier for you to stay organized.

If you’re serving So Delicious Whipped Topping with dessert, take it out of the Freezer and put it in the refrigerator to thaw.

After you finish your morning coffee or tea, clean out the coffee pot and fill the tank with water and put fresh coffee in the filter so all you’ll have to do is turn it on when you’re ready to serve dessert. Refill the tea kettle.

Make the vegan cream cheese frosting for the spice cake and frost the cake. Keep it refrigerated.

APPETIZERS

Seventy-five minutes before the guests arrive, make the Roasted Garlic Parmesan Mushrooms and finish making the Savory Sweet Potato Bruschetta. You’ll need to heat the sweet potato in the microwave or warm them in a pan.

Arrange them on platters and garnish with fresh herbs.

TWO HOURS BEFORE DINNER

Cut and prepare the squash for roasting.

Prepare the potatoes and cover them in cold water in the pot you’re going to boil them in.

NINETY MINUTES BEFORE DINNER

Preheat the oven to 400°F (204°C).

Once the oven is preheated, roast the squash.

Roast the garlic for the mashed potatoes.

Chop the Swiss Chard.

FORTY-FIVE MINUTES BEFORE DINNER

If you have a double oven, preheat it to 400°F (204°C).

Bring the potatoes to a boil and reduce the heat to a low boil and cook for approximately 30 minutes, or until they’re fork tender.

Bread the Brussels sprouts, place them on a baking sheet and roast. If you don’t have a double oven, you will need to roast them on the top rack. Make sure to toss them when they’ve been in the oven for 15 minutes.

THIRTY MINUTES BEFORE DINNER

Wrap the loaf in foil to prevent it from drying out and put it in the oven to reheat.

Sauté the the vegetables for the stuffed squash and add the quinoa when they’re cooked so it gets hot.

Cook the spicy green beans.

Make the Swiss Chard.

Heat the gravy.

FIFTEEN MINUTES BEFORE DINNER

Finish making the mashed potatoes.

Put the cranberries on the table with a serving spoon.

Fill the squash with the quinoa and veggies and arrange them on a platter. Garnish with fresh herbs.

Start putting the food on and in their respective serving dishes and make sure that you have serving utensils for all.

Take the lentil loaf out of the oven and remove the foil. Place it on a platter and garnish with herbs and cranberries.

SIT DOWN AND TAKE A BREATH, LOOK AROUND THE TABLE AT THE PEOPLE YOU LOVE, AND GIVE THANKS.

FOR THE DESSERT

We generally take at least a thirty-minute break between dinner and dessert.

While you’re digesting dinner, preheat the oven to 300°F (148°C) and put the apple crisp in the oven to warm it up. Or, you can serve it cold if you prefer.

We like it warm with a dollop of whipped coconut cream or a scoop of vegan vanilla ice cream.

WHY NO SHOPPING LIST

We realize that you may not make everything on this menu, and we don’t want you to have to buy more than you need.

The links and ingredients for each recipe are in the recipe card so you can make a list that works for you.

Make our vegan and gluten-free Thanksgiving recipes and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.

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