Thanksgiving Feast - Vegan & Gluten Free

The traditional Thanksgiving meal consists of loads of mashed potatoes soaked in butter and beef gravy, stuffing stuffed to the brim with glutinous bread and sausage, and the main event - a dead bird cooked for hours and set in the center of your table. If the traditional Thanksgiving meal isn’t working for you for any reason at all I encourage you to follow the menu I will be sharing with you today! This will be a plant based, vegan, gluten free, soy free, corn free, nutritional yeast free Thanksgiving.  Just because you don’t consume animal products doesn’t mean you can’t enjoy a nice Thanksgiving feast just like everyone else.  Some of these recipes I have found from other bloggers and I trust and use so I will be linking those for you to check out yourself.  But I also have a few recipes that are my own which I’ll be sharing entirely with you so you know just where to start with your vegan/gluten free feast!

My favorite part of the meal has always been mashed potatoes and some kind of green vegetable.  I could eat an entire plate of mashed potatoes with green beans or brussel sprouts and I would be the happiest little clam in all of the sea.  So obviously mashed potatoes were the first thing I added to the menu.  Kel prefers roasted potatoes so I created a herby smashed potato recipe for her tastebuds.  I wanted some kind of homemade bread or biscuit so I settled on Sarah Bakes Gluten Free’s recipe for GF Garlic Herb Focaccia Bread.  I usually have to add more flour when I follow her recipe so alter it as you see fit.  Kel requested the broccoli rice casserole I made throughout the holiday season last year but the main ingredient in that casserole was nutritional yeast which we no longer consume. (We have been educated on the unhealthy nature of nutritional yeast from the Medical Medium.) So I figured I would have to create my own casserole with broccoli and rice that had a delicious sauce in place of the cheesy taste the nutritional yeast offered.  Check out my recipe below if it’s something you want to add to your table this year! This recipe would be a great dish to have on hand if you have vegans or vegetarians attending your house because it’s something everyone will eat but also shows the individuals with special eating habits that you care.  The rest of the menu is a variety of vegetable sides and a killer appetizer courtesy of Karissa’s Vegan Kitchen! I alter her recipe a bit to make it GF but her spice combo for soaking the carrots is genius!  I hope one of these dishes ends up on your Thanksgiving table this year or perhaps later in the season at another holiday gathering.  Enjoy! Happy Thanksgiving everyone - remember to take a moment and remind yourself of your blessings and the people who are most important to you.

** my cooking advice ** When the recipe says preheat, preheat. Just do it. Swap coconut oil and olive oil to fit your preference.  We use both in our home.  Use organic vegetables - it makes a world of a difference.  The increased taste is totally worth it. Make the casserole the night before and the flavors will all mix overnight.  Just set it out on the counter for about 40 minutes before baking the next day.

cook well, my friends!


Thanksgiving Menu


Carrot Dogs in a Blanket by Karissa’s Vegan Kitchen

I followed her recipe exactly for cooking and soaking the carrots.  The only thing I changed was the type of croissant I used.  I couldn’t find a gluten free and vegan croissant in my area so I used a frozen pizza dough (gf, v.) that I have used in the past and it worked out really well!


Garlicky Buttered Mashed Potatoes

Smashed Potatoes with Paprika and Herbs

Mixed Herb Roasted Carrots and Brussels

Basil Basted Green Beans

Garlic Herb Focaccia Bread by Sarah Bakes Gluten Free

Whenever I make this recipe I always find I am adding more flour at the end because it is too soupy.  Depending on how your flour absorbs the liquid you may need to add more flour as well. I also add more garlic (because, why not?)

Creamy Broccoli Rice Casserole


Garlicky Buttered Mashed Potatoes

4 lbs organic russet potatoes

1/2 cup unsweetened oat or almond milk

1/2 cup vegan butter (I use Miyoko’s brand)

1/4 cup vegan sour cream (I use Oh She Glows recipe but you can purchase a vegan alternative at the grocery store if you don’t want to make your own)

2 tbsp garlic powder

1 tbsp basil

salt and pepper to taste

  1. Peel your potatoes and cut them into quarters. Larger potatoes you can cut into more pieces but make sure they aren’t cut too small. You’ll want all of your potato pieces to be about the same size so they cook evenly. Put in a large pot filled with water and add some sea salt. Bring it to a boil and cool for about 20 minutes or until you can easily poke them with a fork.

  2. In a sauce pan combine the milk, butter, garlic powder, basil, and salt and pepper.  Simmer just until the butter is melted and the ingredients are combined.  

  3. When the potatoes are cooked drain them thoroughly and then mash with a potato masher or hand blender.  Immediately add the milk and butter mixture and the sour cream. 

  4. Serve immediately.  If you can’t serve immediately you can keep them warm in the oven at a low temperature in a covered dish.

Smashed Potatoes with Paprika and Herbs

2 lbs organic baby red potatoes

1-2 tbsp coconut oil

2 tsp paprika

1 tsp basil

1/2 tsp cumin

salt and pepper to taste

  1. Bring a stockpot of water to a boil and add 1 tsp of salt.  When the water is boiling add the washed potatoes.  Boil for 15-20 minutes until they are fork tender. Drain thoroughly - you don’t want any extra water on your potatoes. 

  2. Preheat oven to 425 degrees. Spread coconut oil on your stoneware pan.  Once your potatoes have drained thoroughly place them on the pan so they are evenly spaced out. With a potato masher press into the center of each potato to expose the delicious inside.

  3. When all potatoes are smashed, spread the oil over the top of each potato with a basting brush.  Then sprinkle the spices over the top of each potato.  Add more if you think you need more. Bake for 25-30 minutes until the potatoes are crispy on the outsides. Enjoy!

Mixed Herb Roasted Carrots and Brussels

2 lbs organic whole carrots

1 lbs organic brussel sprouts

3 tbsp olive oil

3 tsp basil

3 tsp cilantro

2 tsp oregano

1/2 tsp cumin

salt and pepper to taste

  1. Cut your carrots into desired size and put them in a large stock pot filled with water to bring to a boil.  Boil for about 10 minutes until the carrots are par cooked.  This will make roasting the carrots easier and faster. Cut the stem off of the brussel sprouts and then cut them into halves.  Par cook these as well. Preheat oven to 425 degrees. 

  2. Drain the carrots and brussel sprouts completely and toss them in a bowl with the oil and spices.

  3. Spread the vegetables evenly out on a pan. Sprinkle with extra spices if desired. Bake for 20-25 minutes or until the carrots and brussels are looking glazed and delicious. 

Basil Basted Green Beans

2 lbs organic green beans

1 large organic red onion

2 tbsp Wegmans Basting Oil (This is just olive oil with spices infused into it so you can just use regular olive oil and spices if you do not have a Wegmans near you)

salt and pepper to taste

  1. Preheat oven to 425 degrees.

  2. Slice your onion and mix it with your green beans in a bowl.  Drizzle with basting oil and salt and pepper. Once all the beans and onions are covered completely lay them out on a stoneware baking dish.  

  3. Bake for 15 minutes or until the beans are crispy on the ends.

Creamy Broccoli Rice Casserole

2 medium organic onions, diced finely

4 cups organic broccoli florets, chopped small

3 organic peppers, diced finely

4 cloves fresh garlic, minced

3 cups cooked wild rice

heaping 1/2 cup cashews, soaked overnight

3/4 cup unsweetened oat milk

2 tbsp coconut aminos

2 tbsp olive oil

2 tbsp gluten free flour

3/4 cup gluten free bread crumbs

1 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1 tsp basil

1 tsp salt

1/2 tsp black pepper

  1. Cook rice according to package directions and begin cutting up all of your vegetables.  In a pan on the stove add oil, onions, and garlic. Caramelize the onions and then add the peppers and broccoli.  Cook for 5-8 minutes until the vegetables are cooked but still a bit crunchy.  Preheat oven to 425 degrees.

  2. In a blender (I use a Ninja) combine cashews, oat milk, coconut aminos, flour, and all spices. In a large mixing bowl combine the cooked rice and vegetables with the blended mixture.  Mix thoroughly so the rice and vegetables are coated evenly.  Add more salt and pepper to taste.

  3. Pour mixture into a baking dish and top with the bread crumbs. Cover with lid or foil and bake for 30 minutes.  Uncover and bake another 10-15 minutes or until casserole is golden and bubbling.