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A Flavorful Vegan & Gluten-Free Thanksgiving Menu
Delicious vegan & gluten-free appetizers, mains, side dish, and dessert recipes for Thanksgiving.
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Course:
Appetizer, Dessert, Main Course, Side Dish, Soup
Cuisine:
American, Vegan
Prep Time:
3
days
days
Cooking times vary due to prep times:
3
days
days
Total Time:
3
days
days
Servings:
8
people
Calories:
Author:
Linda & Alex
Equipment
▢
mixer
▢
food processor
▢
Oven
▢
stove
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
US Customary
-
Metric
Cook Mode
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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
Serving:
0.5
CUP
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