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When I asked my two roommates, both of whom are varying degrees of vegetarian (one eats fish sometimes; one eats bacon only when in Myrtle Beach), what it's like to be a non-meat eater on Thanksgiving, one said, "Vegetarians should plan a trip to Europe during the last week of November," and the other said, "It's the best holiday for vegetarians. Two words: mashed potatoes."
Oh, to be a vegetarian (or a vegan) on Thanksgiving! Both a blessing and a curse, a boon and a burden. It's easy to be forlorn (I've been there, with my head so low the three green beans on my plate are practically up my nostrils), but there's hope yet.
From restriction erupts creativity! As a vegetarian, vegan, or gluten-freer, you're liberated from the girdle of turkey-mashed potato-cranberry sauce. You can have lentil loaf instead of dry turkey, salt-crusted potatoes instead of sticky mashed ones, candied cranberries instead of jellied sauce.
More: Nervous about hosting your vegan friends? We have tips to make it as easy as possible.
Whether you're having an entirely vegan and gluten-free Thanksgiving, or you're picking and choosing a couple of these dishes just because they look so good (or to guarantee there's something for everyone), your guests will welcome the change at your table. Make enough for everyone to try; otherwise, those turkey-eaters are going to be jealous.
Already feeling overwhelmed? We have help!
Signed Copy: Food52 Vegan Cookbook
Note: Some of these recipes are made with soy sauce and miso, which are not necessarily gluten-free. You'll want to seek out bottles and jars that are specifically labeled "gluten-free."
The Crowd Warmers
Do your guests want something subtle and seasonal and only optionally alcoholic? Or do they want something strong and citrusy, with gin and Cappelletti, lemon juice and grapefruit juice?
It probably depends on the other guests at the table (and where they're seated).
Either way, make a big batch each of Apple Peel Tea and Bowery Punch. Both are vegan (again, look for organic sugar) and gluten-free. So all of your guests can enjoy them before, during, and after the meal.
The Opening Act
Snacks and appetizers are your chance to make sure your guests don't bolt out the door after the cocktails. Serve something savory—like this sharp and earthy Fig and Olive Tapenade—with something sweet, like these tart Orange Blossom-Candied Cranberries. Be sure to use organic sugar to make the cranberries 100% vegan.
Both can be prepared several days ahead of time, which you'll be grateful for when the big day comes.
The Duet: Soup & Salad
Guests with special diets are often pigeonholed as soup and salad eaters exclusively. But with recipes like Roasted Carrot Soup and Carrot and Radicchio Salad with Fig Balsamic Vinaigrette, this stereotype isn't such a bad thing.
The soup is puzzlingly flavorful (only 7 ingredients!) and creamy, while the salad is less leaf and more substance (pistachios, figs, sweet carrots). Roasted carrots make up the bulk of both of these dishes, so consider this a 2-for-1, soup and salad special.
More vegan and gluten-free soups & salads:
The Front Liner
Vegetarians and vegans are often dealt a hodge-podge of sides rather than a main (period) dish (period). And while that's fine (and most of the time, welcome!), it's not always as fun on a holiday that is centered around meat eaters devouring a giant bird.
This year, herbivores get a head-turning, plate-dominating main of their own: Lentil Walnut Loaf. It's much easier to make than a turkey (all you have to do is cook lentils, sauté vegetables, and turn on the oven); there's no risk of it being dry; and the leftovers are just as good.
For a gluten-free loaf, make your own breadcrumbs from gluten-free bread.
Or, try these stewed cranberry beans with kale, served over polenta:
- 2 cups dried cranberry beans
- Salted water, for soaking
- 1/4 cup olive oil
- 2 medium onions, roughly chopped
- 4 to 5 cloves of garlic, chopped coarsely
- 1 heaping teaspoon celery seed
- 1 large pinches dried thyme
- 1 pinch red pepper flakes
- salt and pepper, to taste
- 5 cups liquid (I use a mix of homemade vegetable stock and water)
- 2 to 3 bay leaves
- 1 carrot, peeled and snapped in half
- 1 large head of kale, washed and chopped (roughly 2 cups)
- Splash of wine or vermouth (optional)
The Back-Up Dancers
Greens and Starches:
The recipe for Fried Oniony, Garlicky Green Beans (thankfully) does not call for a can of cream of mushroom soup. Instead, the beans are browned on the stove with onions and garlic, then brightened with lemon, soy sauce, and cilantro. Your oven space—and your guests—will be spared from a cream of mushroom soup-flavored casserole.
And unlike mashed potatoes, which are sometimes gluey and most of the time bland, these Salt-Crusted Potatoes are effortlessly creamy and perfectly-seasoned every time. All you'll need is new potatoes and sea salt, but the process is so simple that you'll have time to mix together the accompanying cilantro mojo, too. It's garlicky, herby, and sure to get slathered on the cornbread.
But if you simply can't call it Thanksgiving without mashed potatoes:
- 5 to 6 sweet potatoes, peeled and chopped roughly (about 3 1/2 pounds)
- 3/4 cup cup coconut milk, full fat
- salt and pepper, to taste
- 1 tablespoon maple syrup (optional; add if you like your mashed sweet potatoes to be sweeter)
- 1 teaspoon ginger, grated
Grains and Bread:
Take any ingredient or flavor you've missed in the meal so far and pack it into a grain salad. Customize your own, or make this Quinoa Salad with Hazelnuts, Apples, and Dried Cranberries. Set some aside for yourself before you serve it—it makes for great leftovers.
And for your bread basket, there's My New Roots' Life-Changing Loaf of Bread. Made entirely with seeds, nuts, and rolled oats, it's gluten-free and requires no specialty flours (though you will have to go to the store for psyllium seed husks). Since it freezes well, you could make the loaf ahead of time and keep slices in the freezer. Warm them in the oven before serving.
If you need cornbread and are looking for a recipe that's either vegan or gluten-free:
- 2 teaspoons apple cider vinegar
- 2 cups soy milk
- 1 1/2 cups finely ground white or yellow cornmeal, or corn flour
- 1 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 tablespoons organic sugar
- 1/3 cup canola oil
- 1 1/2 cups coarse yellow cornmeal
- 3/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 1 1/2 cups plain drinkable yogurt, kefir, or buttermilk
- 1 1/2 tablespoons maple syrup
- 4 tablespoons unsalted butter
Yes, you will have dessert and no, it will not be fruit salad (though it can be, if that's your thing!).
This pecan pie—vegan, gluten-free, and raw, too—is way more forgiving than a traditional pie. The crust is press-in and no-bake, made from pecans, walnuts, shredded coconut, and Medjool dates. It's filled with a rich, gooey mixture of coconut oil, pecans, and more caramel-y dates.
For something more traditional, try your hand at a gluten-free pie with Honeycrisp apples and a crumble topping.
But the dessert table doesn't have to end:
This article originally appeared on November 5, 2015. We're re-running it because Thanksgiving's just about 1 week (!) away.
What's your favorite vegan and gluten-free holiday dish? Share it with us in the comments!