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Gluten-Free and Vegan Thanksgiving Ideas


Any major holiday comes with qualms for anyone with dietary restrictions. Vegetarian? Vegan? Gluten-free? The turkey and mashed potato filled holiday can often be a time where people under any of the categories – and more- find themselves picking at the sides. I have quite a few friends that I like to cook for Friendsgiving that are vegan, so here’s my absolute favorite recipe that I’ve used when they’re coming over!


This recipe might be the most delicious thing I’ve ever tasted. It’s a lentil and sweet potato salad. Now, I know that some of those flavors can be polarizing, but I promise it’s the perfect amount of heart, autumnal goodness with health that doesn’t taste boring. I follow a  past Viner, Miel, on Instagram, where she often posts stories of her vegan cooking–I simply adapted this recipe from her story. I don’t have any pictures of the dish from my own personal creation, so, instead, here’s a gif of Harry Styles to demonstrate how delicious it is.


Source: https://media.giphy.com/media/3ov9jHAyygh0nuKsiA/giphy.gif


Anyway, to begin, you’ll probably need to go grocery shopping.


Ingredients (This feeds a lot of people, so adjust as you wish):

    Sweet potato (3 or 4)

    Lentils (2 cans, generally)

    Garlic (3 or 4 cloves)

    Onion (¼ of a large onion, or 1 small onion)

    Spring Mix (or whatever leafy greens you want to use)




    Paprika/Crushed Red Pepper Flakes/General Spices


The hardest part is acquiring the ingredients, and once you’ve done that, you’re ready to get cooking. First, I preheat the oven to ~400/425 degreed Fahrenheit. It’s around the 400’s that you’ll get a good roast on your veggies, but there’s some leeway in temperature. While that’s heating up, I peel and chop the sweet potatoes into bite-size pieces, drizzle them with olive oil, add some salt and pepper (and maybe some paprika or red pepper flake if you’re feeling spunky), put them on a pan and then stick them in the oven for 15-20 minutes. I try not to let them get too tender because they’ll just fall off the fork, so I keep an eye on them while they cook. 


I then put some oil into a pot and add minced garlic and chopped onion. put the lentils into a pot to begin warming up. I just used canned lentils because they’re easier and quicker than making dry lentils, but it’s essential they’re warmed up. I like to put some minced garlic, fresh or from the minced package, and throw it into the lentils while they cook to get some good flavor. Add the onions and let them get soft, not brown, and super aromatic. You should definitely smell this dish. I then take the sweet potato and mix them in with the lentils adding salt, pepper, and red pepper flakes. Sometimes I add some parsley or some other spices, but honestly, that’s just my ego trying to make things fancier. Keep it to the essentials, and it’s still delicious.


Once everything is pretty combined and friendly, I lay the concoction onto a bed of spring mix. Usually, I have the spring mix from Aldi, but feel free to choose whatever makes your heart happy. I drizzle it with a little more oil and some balsamic vinegar, add a pinch of salt, and voila! Dinner!


Now, as a precaution, this feeds A LOT of people. I’m talking a full Friendsgiving amount of people. So, if you’re feeding many, or just want lots of leftovers, I highly recommend this recipe. Plus, it’s not like what people eat on an everyday basis; it’ll definitely be a conversation piece at any sort of community meal. Good luck, and trust your kitchen instinct! If it’s different, but feels right, it’s probably right.



Thanksgiving is an amazing time that we all get together with friends and family. However, we all know it’s all about the food that we share on this day. These foods are heavily gluten and meat based so what do those who are vegan, vegetarian, or gluten free do? Here are a few recipients that I found to fit those dietary needs this holiday season! 


Gluten Free Pumpkin Pie (King Arthur Recipes) 




  • 1 1/4 cups (184g) King Arthur Gluten-Free All-Purpose Flour

  • 1 tablespoon (14g) granulated sugar

  • 2 teaspoons Instant ClearJel (optional; not packed in a gluten-free facility)

  • 1/2 teaspoon xanthan gum

  • 1/2 teaspoon salt

  • 6 tablespoons (85g) cold butter

  • 1 large egg

  • 2 teaspoons lemon juice or vinegar


  • 2 tablespoons King Arthur Gluten-Free All-Purpose Flour

  • 1/4 to 1 1/4 teaspoons cinnamon, to taste; use the larger amount if you’re a cinnamon lover

  • pinch (1/16 teaspoon) to 1/8 teaspoon ground cloves

  • 1/8 teaspoon to 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger, optional

  • 1/2 teaspoon salt

  • 3/4 cup (159g) brown sugar

  • 1 1/2 cups (340g) pumpkin purée

  • 2 tablespoons (39g) corn syrup, light or dark

  • 1 1/2 cups (340g) milk or evaporated milk

  • 2 large eggs, lightly beaten


  • To make the crust: Lightly grease a 9″ pie pan.

  • Whisk together the flour or flour blend, sugar, ClearJel, xanthan gum, and salt.

  • Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.

  • Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

  • Shape into a ball and chill for an hour, or up to overnight.

  • Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

  • Roll the crust on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.

  • To make the filling: Mix the flour, spices, and salt in a medium-sized mixing bowl.

  • Add the sugar and pumpkin, blending thoroughly.

  • Stir in the syrup and milk. Allow the mixture to rest for 30 to 60 minutes at room temperature; or up to overnight in the refrigerator, if desired; this allows the flavors to meld, and will make the filling smoother.

  • Add the beaten eggs, whisking until combined.

  • Pour the filling into the prepared crust. Cover the edge of the crust with a crust shield, or aluminum foil.

  • Preheat the oven to 425°F.

  • Place the pie on the middle rack of your oven, and bake it for 20 minutes.

  • Reduce the oven temperature to 350°F, and bake for an additional 30 to 35 minutes, or until the temperature at the center is at least 175°F, and a knife inserted 1″ from the edge comes out moist, but clean.

  • Remove the pie from the oven, and cool to room temperature (or chill) before serving. Serve with whipped cream, if desired.

Image from: https://www.bettycrocker.com/recipes/gluten-free-pumpkin-pie/5d387bca-56…


Vegan Mashed Potatoes: (Delish) 



  • 3 lb. gold creamer potatoes, halved

  • Kosher salt 

  • 1/3 c. extra-virgin olive oil

  • 3 garlic cloves, minced

  • 2 sprigs fresh rosemary, plus more for garnish

  • 6 tbsp. vegan butter

  • Freshly ground black pepper

  • Freshly chopped parsley, for serving


  • In a large pot, cover potatoes with water and season with salt. Bring to a boil and cook until totally soft, 15 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. 

  • Meanwhile, in a small saucepan over medium heat, heat oil and rosemary then add garlic and cook until fragrant, 1 minute. Discard rosemary and pour oil over potatoes. Add butter and stir until completely combined and creamy. Season with salt and pepper. 

  • Transfer potatoes to a serving bowl and season with more pepper and garnish with rosemary and parsley.


Thanksgiving Cauliflower (Ultimate Turkey Substitute) (Delish) 



  • 1 large head of cauliflower

  • 4 tbsp. melted butter, divided

  • Kosher salt

  • Freshly ground black pepper

  • 4 whole cloves garlic (skin-on)

  • 4 leaves fresh sage

  • 4 sprigs fresh thyme

  • 4 sprigs fresh rosemary

For The Gravy 

  • 4 tbsp. butter

  • 1/2 onion, finely chopped

  • 4 oz. cremini mushrooms, finely chopped

  • 1 tsp. freshly chopped sage

  • 1 tsp. freshly chopped rosemary

  • 1 tsp. freshly chopped thyme

  • 3 tbsp. all-purpose flour

  • 2 to 4 c. low-sodium vegetable broth


  • Preheat oven to 450°. Put cauliflower in a large oven-safe skillet, rub all over with 2 tablespoons of melted butter, and season with salt and pepper. Arrange garlic and herbs around cauliflower. 

  • Bake until cauliflower is tender and slightly charred, brushing with remaining 2 tablespoons melted butter halfway through, 1 hour to 1 hour 30 minutes. (Pierce cauliflower with a paring knife to check if it’s ready.)

For Gravy 

  • In a small saucepan over medium heat, melt butter. Add onion and cook, stirring until soft, 5 minutes. Stir in mushrooms and herbs and season with salt and pepper. Cook, stirring, until mushrooms are soft and golden, about 4 minutes. Add 1 or 2 cloves of roasted garlic (skins removed), breaking up cloves with a wooden spoon. Stir in flour and cook 1 minute, then whisk in 2 cups of broth and bring mixture to a boil. Reduce heat to low and simmer until mixture has thickened to your desired consistency, 5 minutes. (Add more broth if desired.) 

  • Serve cauliflower with gravy.

Image from: https://www.pinterest.com/pin/30962316174555185/?lp=true

Tiffany Zinn

PS Behrend

Communication Major at Penn State Behrend Intersectional Feminist Do More Of What Makes You Happy
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