Vegan and Gluten-Free Recipes You Should Try For a Healthier* Thanksgiving Feast
✨ Dave’s Famous Cranberry Sauce
Add flavor to even the driest of turkeys! Simple to make, aromatic and very sweet, this cranberry sauce is great served cold or warm. It will last the long weekend and is a great accoutrement for any left-overs.
Ingredients: (Makes 12 servings)
1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Directions:
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
✨ Scalloped potatoes
This Twist on Scalloped Potatoes was born from a recipe originally By JANE Boswel-Purdy on AllRecipes.com that I modified a bit, Primary by subbing out the Dairy and Gluten wiTH Allergy-Friendly REplacements, and by adding garlic, thyme, and cheese!
Ingredients:
3 lbs potatoes, thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, finely chopped
9 tablespoons gluten free flour, divided
6 tablespoons vegan butter, diced and divided
Salt, pepper, thyme (to taste)
Approx 3 cups non-dairy milk (almond or coconut works fine)
1 cup shredded vegan cheddar or mozzarella (optional)
Directions:
Preheat oven to 375. Grease a 9x13 baking dish. Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices and garlic, Sprinkle 3 tbsp flour over the layer, arrange 2 tbsp butter atop the flour. Season the entire layer with salt, pepper, and thyme. Repeat layering twice. Heat milk in saucepan until warm. Pour warm milk over that mixture in the baking dish so the top of the liquid is level with the final layer of potatoes. For a cheesy twist, top with a sprinkle of your favorite shredded vegan cheese. Bake 45-60 minutes.
✨ Green Bean Casserole
This Is My own mashup of two highly rated recipes we found years ago on AllRecipes.com, and that’s sort of how I like to cook - find some good recipes as a jumping off point, and then get creative!
Ingredients:
2 tablespoons vegan butter
2 tablespoons gluten free flour
Salt and pepper (to taste)
1/4 cups non-dairy milk (almond or coconut works fine)
8 oz ‘creamy’ mushroom soup (if you can’t find a dairy free creamy brand, sub with plain mushroom soup)
1/4 cup onions, diced
1/4 cup baby bellas, sliced
2 cloves diced fresh garlic
16 oz. green beans (fresh preferred, frozen as second choice, but canned will do too!)
2 cups of your favorite vegan shredded cheddar cheese (mozzarella works as well!)
Optional: fried onion bits and pieces (the store bought kind contain gluten, so we usually try to make them homemade, but we tend to burn these every year so we’ve just started leaving them off 😂)
Directions:
Preheat oven to 350. Melt 2 tbsp butter in a large skillet over medium heat. Stir in flour until smooth, cook 1 minute. Stir in milk, soup, onions, mushrooms, and garlic. Add salt and pepper to taste. Add green beans, stir to coat. Fold in 1/2 cheese. Transfer to a 9x13 baking dish. Top with remaining cheese and fried onion pieces (optional). Bake uncovered for 25-30 minutes until sauce is bubbly.
✨ Baked GF/Vegan Mac & Cheese
This one is soooo easy for all the non-cooks out there! As a matter of fact, I usually make this using A boxed mac & cheese! 😱 My preferred brand of boxed mac is Daiya brand (they make a creamy and delicious version with gluten free shells and daiya cheese). Unfortunately I wasn’t able to find that brand in stores this year, but that doesn’t mean we can’t make a delicious baked Mac and Cheese following the same general directions.
Ingredients:
2 tablespoons vegan butter
2 tablespoons gluten-free flour
2 cups non-dairy milk (almond or coconut works fine)
Salt and pepper (to taste)
8 oz of your favorite gluten-free macaroni noodles
3 cups of your favorite vegan shredded cheddar cheese (mozzarella works as well). Optional twist: Replace one of those cups of cheese with a non-dairy cream cheese!
** If you use the Daiya brand boxed Mac, you won’t need the shredded/cream cheese, as it comes with a creamy cheese sauce, I would just recommend setting aside a 1/2 cup of a shredded non-dairy cheese to sprinkle on top of your noodle mixture before baking.
Optional - 1/2 cup gluten free breadcrumbs
Directions:
Preheat oven to 350. Bring a pot of water to boil. Lightly salt. Add macaroni (and a dash of olive oil) and cook for 7-10 minutes or until al dente. Make sure to stir frequently - those gluten-free noodles tend to stick together! Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Stir in flour until smooth, cook 1 minute. Stir in milk. Add salt and pepper to taste. Let cook, stirring frequently until mixture boils and thickens. When the pasta is finished, while draining, add your cheese to the milk mixture, stir until it begins to melt, then combined your noodles and sauce in a 2 quart baking dish. Mix well. Top with a sprinkle of gluten-free breadcrumbs, and bake for 30 minutes or until hot and bubbly. Let cool 10 minutes before serving.
✨ Easy Gluten Free Vegan Southern Style Corn Bread
There are a million corn bread recipes floating around the internet, but one doesn’t need to reinvent the wheel for such a simple dish. We use a standard cornbread recipe, substituting almond or coconut milk.
Ingredients:
1 tablespoon vegetable shortening (for skillet)
2 cups yellow cornmeal
1 1/2 cups ‘Bob’s Gluten Free All Purpose Baking Flour’
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
Optional: 2 tablespoons sugar
3 eggs (beaten) - OR - Egg Replacer - OR - a quarter cup apple sauce
2 cups non-dairy milk (almond or coconut works fine)
1/4 cup vegan butter (melted)
Directions:
Preheat oven to 425. Combine dry ingredients and wet ingredients (apple sauce, milk, butter) separately, then add together. Pour into a pre-oiled cast iron skillet and bake for 20-25 minutes.
✨ Dairy free, egg free dinner rolls
this is a Recipe my mom sent to me - a clipping from a local newspaper - so unfortunately I don’t know the source to credit, but For those who like Traditional Rolls instead of cornbread, I figured I’d share!
Ingredients:
1 tablespoon rapid rise yeast plus a couple pinches sugar
2-1/4 cups warm water (110-115 degrees)
1/3 cup sugar
1/3 shortening
1/4 cup powdered nondairy creamer
2-1/4 teaspoons salt
5-6 cups gluten free all purpose flour
Directions:
Preheat oven to 350. Dissolve yeast and pinches of sugar in warm water. In a mixing bowl, add sugar, shortening, creamer, salt and 5 cups flour. Add yeast and mix well on low speed. Turn to medium and beat until smooth. Add more flour if necessary to make a soft, but sticky dough. Knead it for 6-8 minutes either by machine or by hand.
Place in bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour. Punch down and turn out onto lightly floured surface; divide into 18-24 pieces. Shape each piece into a roll. Place 2 inches apart on sprayed baking sheets. Cover and let rise until doubled, 30-45 minutes. Bake for 15-20 minutes, until light golden brown.
✨ Gluten-Free Gravy
this Recipe has been modified from one found in “Every day Gluten-Free Slow cooking”
Ingredients:
cooking juices - OR - onion/mushroom soup base
2 tablespoons vegan butter
3 tablespoons cornstarch
Approx 1/4 tablespoon seasonings (celery, onion, parsley, garlic) - OR - GF soy sauce/coconut aminos, Worcestershire sauce, or Gravy Master would all suffice.
1/4 teaspoon kosher salt
Black pepper, to taste
Directions:
If using cooking juices, strain juices through a fine mesh and discard solids. Skim any visible fat from the surface of the juices and discard. Set aside strained juices. You should have about 2 1/3 cups.
Heat the butter over medium heat in a medium saucepan. When butter is melted and very frothy, whisk in the cornstarch and continue to cook until the mixture turns a golden brown, about 1 minute. Whisk in the reserved cooking juices or soup base; the mixture will thicken as it comes to a boil. Keep whisking to prevent lumps. Add the seasonings, salt, and pepper. Once the mixture has boiled and thickened, remove it from heat. Taste and adjust seasonings if necessary.
✨ caramel apple crisp
this Recipe Has been modified from one found in “Every day Gluten-Free Slow cooking”
Ingredients:
1/4 cup apple cider or apple juice
2 tablespoons cornstarch
5 Granny Smith apples
2 tablespoon brown sugar
1 tablespoon butter
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
pinch of kosher salt
1/3 cup caramel sauce (maple syrup is a great substitute if you don’t normally keep caramel in your pantry)
gluten-free oatmeal crumbles
1 cup gluten-free oats
8 tablespoons softened butter
1/4 cup brown sugar
dairy free vanilla ice cream (optional) for topping
Directions:
In a small bowl, whisk together the apple cider and cornstarch and add to the slow cooker crock. Add apples, sugar, butter, lemon juice, cinnamon, and salt to the crock and stir well. Cover and cook 3 hours on low (or 1 1/2 hours on high).
While the apples cook, mix the gluten-free oats, butter, and brown sugar in a bowl. Spoon mixture onto a cookie sheet or cast iron skillet. Bake 15 minutes at 350.
Serve warm or at room temperature. Drizzle each serving with caramel sauce (or maple syrup) and sprinkle the oatmeal crumbles on top. Top bowls with ice cream, if desired.
✨ Pumpkin pie with Pecans
this Recipe Comes from “The Sugar Free Kitchen”
Ingredients:
Pastry dough:
3/4 cup almond meal
1 1/2 tablespoons butter, diced
1 tablespoon coconut flour
1 tablespoon stevia
1 egg (we use egg replacer)
pinch of sea salt
Filling:
6 cups pumpkin or butternut squash (fresh or canned is fine)
2 tablespoons coconut flour
2 tablespoons stevia
1 1/2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 1/2 tablespoons butter, diced
2 eggs (we use egg replacer)
3 tablespoons coconut cream
2 tablespoons coarsely chopped pecans
Directions:
Preheat oven to 325. Line a 9 inch fluted, nonstick tart pant wit parchment paper. To make pastry dough, put all the ingredients in a food processor and process it until it forms a soft dough. (If using egg-replacer, make sure to prepare it separately before adding to the mix). Press the dough into the prepared pan, pushing it up the sides so it evenly covers the bottom. Prick all over with a fork. Bake for 15 minutes, or until the sides are golden. Set aside to cool.
Meanwhile, to make the filling, if using fresh pumpkin, cook in a large saucepan of lightly salted boiling water for 10 minutes or until soft. Drain, then let cool. Put the coconut flour, stevia, cinnamon, nutmeg, and pumpkin in a food processor, and process until smooth. Add the butter, prepared faux eggs, and coconut cream and process again. Transfer the filling to the tart shell. Sprinkle with pecans. Bake for 55-60 minutes, or until the sides are set nd the center still has a slight wobble. Serve warm or cold.
