A Vegan, Gluten-Free, Nut-Free Thanksgiving
Vegan / Gluten-Free / Nut-Free
This vegan thanksgiving spread is pretty epic. I’m talking aromatic vegan “Swedish Meatballs” in creamy sauce for the main dish; crispy honey glazed carrots; rosemary stuffed hasselback potatoes; a fresh citrus and red cabbage slaw; and a sweet and abundant autumn kale salad with maple dijon dressing. So if you’re on the hunt for some ways to cater to a vegan / gluten-free / nut-free / generally health-minded crew this thanksgiving, then hopefully these recipes can provide a little inspiration 🙂
I don’t know about you, but I really love thanksgiving. It may even be my favorite holiday. No presents to worry about. Low stress. Nothing to do really but to head to my grandparents’ farm, cook boatloads of pie, eat the endless good food streaming from my grandma’s kitchen, and hang out with family.
Just good food and good people. It really is the best.
But as we’ve grown up and our family has expanded, dietary requirements have also become more of a feature of family holidays. We have dairy allergies, nut allergies, tomato allergies, gluten allergies, diabetics, and vegetarians. Get everyone together and feeding us could get a little overwhelming. But it doesn’t have to! So if you’re in the same boat at all–or just looking for some inspiration this thanksgiving to introduce a few more veggies, this thanksgiving menu will hopefully be helpful 🙂
We’ve put together a menu here that’s seriously delicious and will leave everyone feeling cared for and considered. It’s a vegan, gluten-free, nut-free thanksgiving 🙂
Also, if you’re looking for more vegan protein options, I think these apple cider tempeh “ribs” would be an amazing option as well 🙂
Recommended Work Flow –
The day before Thanksgiving:
Prepare the meatball “dough” and set in the fridge overnight. It actually holds together even better when it has a chance to sit overnight so you’ll have an easier time shaping the balls. Don’t form the balls in advance. Just prepare the “dough” and leave it until you’re ready to bake on Thanksgiving.
Wash and chop root veggies (carrots and potatoes) and leave them (covered) in the fridge overnight.
Shred the red cabbage and leave it (covered) in the fridge until you are ready to make the slaw.
Wash, shred, and dry the kale and leave it (covered) in the fridge until you are ready to assemble the salad. Prepare the maple dijon salad dressing in advance as well.
Thanksgiving (allow 2 1/2 hours):
Bake the “meatballs” first. Then add them to the cream sauce. Cover the final dish with foil and let sit on a hot plate until the remaining food is ready to be served.
Next, roast the potatoes. If you have room in your oven (or are lucky enough to have 2 ovens), add the carrots to the oven when the potatoes are a little over half cooked. This should result in both the potatoes and carrots being finished at the same time.
While the potatoes and carrots roast (ideally just before they’re finished), assemble the salad and slaw.
Meatballs in Cream Sauce
Pre-heat the oven to 400 F (if preparing the day before, skip this step).
Chop the mushrooms, carrot, onion, and apple (very fine).
Add water and salt to a saucepan and add the lentils. Bring everything to a boil, then cover the pot with a lid, reduce the heat, and let the lentils simmer until soft (35-40 minutes). Strain off the excess water when finished.
Pre-heat a skillet over medium-high. Add avocado oil and allow it to warm for a few seconds. Then add the mushrooms to the skillet (it will look like a lot of mushrooms). Sautee until the moisture is gone from the mushrooms and the mushrooms are beginning to brown (20-30 minutes). Transfer the mushrooms to a bowl and set aside for later.
Re-heat the skillet over medium-high heat. Add 1 teaspoon more avocado oil. Sautee carrots, onions, rosemary, and thyme until the vegetables are tender and caramelized (20 minutes). Then add the chopped spinach and sautee another couple minutes until soft and wilted.
In a medium bowl, combine all the meatball ingredients (diced apple; cooked lentils; sauteed mushrooms; sauteed carrot, onion, and spinach mixture; nutmeg; allspice; ginger; mustard, apple cider vinegar; and coconut aminos). Mix well. If preparing ahead of time, cover the mixture and place it in the fridge overnight.
Form the dough into 20 balls of 2-3 Tablespoons each, and place them on a baking sheet.
Bake the meatballs for 25 minutes. Then flip the balls and bake for another 15 minutes. Then toss the balls with extra virgin olive oil and set them aside while you make the cream sauce.
Make a slurry of 2 Tablespoons potato starch and 1/4 cup of the cold oat milk.
In a skillet, combine all the remaining sauce ingredients (remaining oat milk, coconut aminos, cracked pepper, whole grain mustard, molasses, and thyme) and whisk together until combined. Simmer for 5 minutes. Then nestle the meatballs into the sauce and simmer for another 10-15 minutes or until everything is nice and warm. Serve warm and enjoy!!
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Ingredients
Directions
Pre-heat the oven to 400 F (if preparing the day before, skip this step).
Chop the mushrooms, carrot, onion, and apple (very fine).
Add water and salt to a saucepan and add the lentils. Bring everything to a boil, then cover the pot with a lid, reduce the heat, and let the lentils simmer until soft (35-40 minutes). Strain off the excess water when finished.
Pre-heat a skillet over medium-high. Add avocado oil and allow it to warm for a few seconds. Then add the mushrooms to the skillet (it will look like a lot of mushrooms). Sautee until the moisture is gone from the mushrooms and the mushrooms are beginning to brown (20-30 minutes). Transfer the mushrooms to a bowl and set aside for later.
Re-heat the skillet over medium-high heat. Add 1 teaspoon more avocado oil. Sautee carrots, onions, rosemary, and thyme until the vegetables are tender and caramelized (20 minutes). Then add the chopped spinach and sautee another couple minutes until soft and wilted.
In a medium bowl, combine all the meatball ingredients (diced apple; cooked lentils; sauteed mushrooms; sauteed carrot, onion, and spinach mixture; nutmeg; allspice; ginger; mustard, apple cider vinegar; and coconut aminos). Mix well. If preparing ahead of time, cover the mixture and place it in the fridge overnight.
Form the dough into 20 balls of 2-3 Tablespoons each, and place them on a baking sheet.
Bake the meatballs for 25 minutes. Then flip the balls and bake for another 15 minutes. Then toss the balls with extra virgin olive oil and set them aside while you make the cream sauce.
Make a slurry of 2 Tablespoons potato starch and 1/4 cup of the cold oat milk.
In a skillet, combine all the remaining sauce ingredients (remaining oat milk, coconut aminos, cracked pepper, whole grain mustard, molasses, and thyme) and whisk together until combined. Simmer for 5 minutes. Then nestle the meatballs into the sauce and simmer for another 10-15 minutes or until everything is nice and warm. Serve warm and enjoy!!
Crispy Honey & Thyme Glazed Carrots
Pre-heat the oven to 400 F.
Slice the carrots so they are roughly equal in thickness so they will cook evenly. (ie. If very small, leave them whole; If medium, slice in half lengthwise; If large, slice in quarters.)
Toss the carrots with olive oil, honey, salt, and fresh thyme until they are evenly coated. Place them in a single layer on a parchment paper-lined baking tray.
Roast for 30-40 minutes or until slightly crispy on the edges but still tender.
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Ingredients
Directions
Pre-heat the oven to 400 F.
Slice the carrots so they are roughly equal in thickness so they will cook evenly. (ie. If very small, leave them whole; If medium, slice in half lengthwise; If large, slice in quarters.)
Toss the carrots with olive oil, honey, salt, and fresh thyme until they are evenly coated. Place them in a single layer on a parchment paper-lined baking tray.
Roast for 30-40 minutes or until slightly crispy on the edges but still tender.
Hasselback Potatoes
Wash the potatoes. Then slice eacch potato in 1/4-1/8" slices. I use a large serving spoon to help prevent the knife from going all the way through. Just place a potato on the spoon and slice until the knife hits the spoon. Gently pull to separate the slices a little bit so you can season them between the slices.
Pat the potatoes as dry as you can so they will crisp in the oven.
Use 1/2 of the oil to rub the potatoes--being sure to get in between all the slices.
Stuff the slices with finely chopped fresh rosemary and salt.
Roast on a baking tray for 50 minutes. Then drizzle the potatoes with the remaining half of the oil, and roast for another 30-40 minutes or until crisped on the edges and fork tender in the center. Remember the timing may differ slightly depending on how large your potatoes are and how hot your oven runs.
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Ingredients
Directions
Wash the potatoes. Then slice eacch potato in 1/4-1/8" slices. I use a large serving spoon to help prevent the knife from going all the way through. Just place a potato on the spoon and slice until the knife hits the spoon. Gently pull to separate the slices a little bit so you can season them between the slices.
Pat the potatoes as dry as you can so they will crisp in the oven.
Use 1/2 of the oil to rub the potatoes--being sure to get in between all the slices.
Stuff the slices with finely chopped fresh rosemary and salt.
Roast on a baking tray for 50 minutes. Then drizzle the potatoes with the remaining half of the oil, and roast for another 30-40 minutes or until crisped on the edges and fork tender in the center. Remember the timing may differ slightly depending on how large your potatoes are and how hot your oven runs.
Autumn Kale Salad with Maple Dijon Dressing
Wash and shred the kale and add it to a salad bowl. Then add the lemon juice, and--with very clean (or even gloved if needed) hands--massage the lemon into the kale to help tenderize the leaves and infuse them with lemon flavor.
Add the remaining salad ingredients.
In a small separate bowl, whisk together the salad dressing ingredients until emulsified. Drizzle the dressing over the salad and mix until the salad ingredients are well-coated in dressing.
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Ingredients
Directions
Wash and shred the kale and add it to a salad bowl. Then add the lemon juice, and--with very clean (or even gloved if needed) hands--massage the lemon into the kale to help tenderize the leaves and infuse them with lemon flavor.
Add the remaining salad ingredients.
In a small separate bowl, whisk together the salad dressing ingredients until emulsified. Drizzle the dressing over the salad and mix until the salad ingredients are well-coated in dressing.
Festive Citrus & Red Cabbage Slaw
This salad is adapted from my crisp red cabbage and apple slaw.
Add cabbage, oranges, cinnamon, and raisins/cranberries to a bowl, and mix to combine. Add the remaining ingredients (fresh mint, orange juice, oil, and maple) just before serving to avoid the slaw going too soft once the dressing is added.
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Ingredients
Directions
Add cabbage, oranges, cinnamon, and raisins/cranberries to a bowl, and mix to combine. Add the remaining ingredients (fresh mint, orange juice, oil, and maple) just before serving to avoid the slaw going too soft once the dressing is added.
More autumn vegan recipes to try…
