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A collage for a vegan and gluten-free Thanksgiving menu.

A Flavorful Vegan & Gluten-Free Thanksgiving Menu

Delicious vegan & gluten-free appetizers, mains, side dish, and dessert recipes for Thanksgiving.

Course Appetizer, Dessert, Main Course, Side Dish, Soup
Cuisine American, Vegan
Keyword gluten-free, Thanksgiving dinner idea, vegan
Prep Time 3 days
Cooking times vary due to prep times 3 days
Total Time 3 days
Servings 8 people
Author Linda Meyer

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 tbsp fresh rosemary minced
  • 1 tsp fresh thyme minced
  • ½ tsp ground sea salt
  • 3 tbsp gluten-free bread crumbs
  • 2 tbsp grated vegan Parmesan
  • SWEET POTATO BRUSCHETTA
  • 1 thin gluten-free baguette sliced into ½ inch rounds
  • 3 tbsp olive oil divided
  • sea salt to taste
  • 1 large sweet potato
  • 1 small red onion finely diced
  • 3 garlic cloves peeled and minced
  • 1 tsp Italian seasoning
  • 1/2 tsp 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 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tsp sugar
  • 1/3 cup red wine (optional)
  • 1/2 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 tbsp vegan butter we prefer Miyoko’s or Earth Balance
  • Salt and pepper to taste
  • FOR THE FILLING
  • 2 tbsp 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 tsp ground oregano
  • ½ tsp ground sage
  • 1/2 cup of pine nuts toasted
  • 3 garlic cloves minced
  • Salt and pepper to taste
  • 1 cup balsamic vinegar
  • LENTIL LOAF
  • 2 tbsp ground flax seed plus 5 tbsp 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 tbsp 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 tbsp Italian seasoning
  • 1 ½ cups gluten-free bread crumbs
  • 2 tsp liquid smoke
  • 1 tbsp 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 tbsp pure maple syrup don’t use the fake stuff
  • 1/2 cup gluten-free bread crumbs
  • 1 tbsp 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 tbsp olive oil
  • 1/2 lemon juiced
  • 1 tsp smoked paprika
  • 1/4 tsp 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 lbs Yukon Gold potatoes or 10 medium potatoes – scrub with water and cut into quarters SEE NOTE
  • 4 tbsp 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
  • 1/2 cup dried wild porcini mushrooms
  • 2 tbsp 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 3/4 cups no-chicken broth
  • 2 tbsp corn starch + 1/4 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
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 tbsp fresh grated ginger
  • zest from 1 orange or 2 clementine oranges
  • EASY VEGAN PUMPKIN PIE
  • 1 GLUTEN-FREE PIE CRUST
  • 1 16 oz container of pumpkin
  • 1 11 oz container of culinary coconut milk we use So Delicious
  • 6 tbsp 90 ml aquafaba chickpea brine
  • 3 tbsp 45 g tapioca starch
  • ½ cup plus 2 tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1 tsp pure vanilla extract
  • SPICE CAKE WITH VEGAN CREAM CHEESE FROSTING
  • 2 1/2 cups all-purpose gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 10 tbsp vegan butter room temperature
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar Organic or Beet Sugar is vegan.
  • 1/2 cup apple sauce with 3 teaspoons of baking powder mixed well this is the egg replacer
  • 1 tsp pure vanilla extract
  • 1 tsp dark molasses
  • 1 1/2 cups unsweetened almond milk
  • 1 tbsp lemon juice
  • FOR THE CREAM CHEESE FROSTING
  • 8 oz vegan cream cheese We use Kite Hill's vegan cream cheese.
  • 8 tbsp vegan butter
  • 1 cup confectioner’s sugar sifted to avoid lumpy frosting.
  • 1 tsp vanilla
  • 1 tsp cinnamon optional
  • APPLE CRISP
  • 6 apples peeled cored, and sliced (SEE NOTE)
  • ¼ cup pure maple syrup not artificial syrup
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ cup granulated sugar see note
  • 3 tbsp 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 tbs vegan butter
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • ½ tsp finely ground sea salt
US Customary - Metric

Instructions

Recipe Notes

NUTRITION DISCLAIMER

Nutrition Facts
A Flavorful Vegan & Gluten-Free Thanksgiving Menu
Amount Per Serving (0.5 CUP)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.