With Thanksgiving right around the corner, abstaining from eating animal products, gluten, or both, can seem like an impossible task that takes a considerable amount of planning. However, making a few simple changes to be able to cater to those with dietary restrictions is not as difficult as it may seem. Here are a few alternated versions of traditional dishes and new dishes that anyone can include this Thanksgiving holiday!
Main dishes:
Tofurkey
Tofurkey is one of the easiest alternatives for the traditional turkey. It is made of soy, and is absolutely free of animal products. These products absorb other flavors well, so you can add whatever you would like to create the taste you want. It comes frozen, so all you have to do is pop it into the oven for half an hour! Some versions include only the roast, while others come stuffed with stuffing and even include desserts, both of which are vegan friendly. Some of the most well-recognized brands are “Tofurky Roast” from Turtle Island Foods, as well as Gardein’s “Savory Stuffed Turk’y.” For those who have soy allergies or who just simply do not prefer the texture or taste of tofurkey, there are other great, tasty options for main dishes.
Butternut Squash Baked Risotto
This risotto is both tasty and healthy, with the added bonus of Arborio rice, which is gluten-free. This is a great option for those who are aiming to eat well over the holidays and who want to make an easy dish. If you are vegan, you can skip the parmesan cheese and still enjoy this delicious risotto!
Ingredients:
2 tablespoons extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 teaspoon fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving
Directions:
Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
Recipe from Martha Stewart
Sides:
Wild Rice & Mushroom Stuffing
This spin on traditional stuffing is gluten-free and vegan-friendly. It uses all fresh ingredients while still being just as flavorful as any other stuffing!
Ingredients:
1 cup brown & wild rice blend
2¼ cups vegetable broth
1 tablespoon coconut oil
1 large yellow onion, chopped
3 celery stalks, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
3 tablespoons fresh chopped sage
1 tablespoon fresh chopped thyme
1 teaspoon salt
1 apple, cored and diced (optional)
½ cup dried cranberries (optional)
½ cup chopped pecans (optional)
Directions:
Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed. While the rice is cooking, melt the coconut oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt, and saute another 8 to 10 minutes, until the mushrooms are tender. Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries, and pecans, if using. Adjust any seasoning to taste, and serve warm. Leftovers can be stored in the fridge in a sealed container for up to 3 days.
Recipe from: Detoxinista
Tempeh Bacon and Apple Stuffed Sweet Potatoes
Although regular sweet potatoes are still a great option for a Thanksgiving meal, these sweet potatoes add extra flavor with tempeh bacon and apples. Like tofu, tempeh is made from soy, except tempeh is firmer and is less processed than tofu.
Ingredients:
1 small white onion, chopped1 apple, red variety, chopped8 strips of tempeh bacon1/4 cup pecans1 tbsp fresh sage, minced1/8 tsp nutmegsalt and pepper1 tbsp oil
4 medium sweet potatoes1/4 cup vegan cream cheesesalt and pepper
Directions:
Preheat the oven to 375 degrees F. With a fork poke holes in the sweet potatoes, wrap them individually in tin foil, and bake for about 60 minutes, until tender. When cooked, removed from oven, unwrap and cut a slit lengthwise down the middle. Allow to cool.
Meanwhile heat a large cast iron skillet with 2 tbsp oil. Cook tempeh bacon according to package. Remove from skillet and set aside. Add chopped onion and saute until translucent, about five minutes. Add chopped apple, sage, nutmeg, and salt and pepper. Cook until apples are tender, about more five minutes. Cut tempeh bacon and add to apple mixture with the pecans, stir to fold in and remove from heat.
Once potatoes are cool, gently remove the flesh with a spoon carefully keeping the potato intact. Place flesh in a large bowl and add vegan cream cheese, salt and pepper. With a hand mixer whip the potatoes so that they are airy and creamy. Scoop the mashed sweet potatoes back into potatoes skins and evenly spoon bacon/apple mixture on top.
Recipe from: My Darling Vegan
Desserts:
Vegan Pumpkin Pie
This pumpkin pie is easily made vegan with almond butter and non-dairy milk and can also be made gluten-free with certified gluten-free rolled oats. It is also even softer than traditional pumpkin pie and is very creamy.
Crust:
2 cups rolled oats (use certified gluten-free for a GF option)
1/2 cup pitted dates (packed)
1/3 cup almond butter (I like raw, can also use roasted)
1/8 tsp sea salt (omit if almond butter has salt)
2 tbsp non-dairy milk (or more if needed to bring the crust together)
Filling:
1 can (15 oz, 398ml) pumpkin puree (pure pumpkin, not pumpkin pie filling)
2/3 – 3/4 cup raw cashews (2/3 for slightly softer set, 3/4 for firmer; for this photo we used 3/4 cup)
1/3 cup plain unsweetened non-dairy milk (almond or soy preferred, but choice is yours)
1/2 cup + 1 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 tbsp arrowroot powder
1 1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp allspice
few pinches ground cloves
1/2 tsp vanilla extract (or 1/4 tsp vanilla bean powder)
1/4 tsp (rounded) sea salt
Directions:
Preheat oven to 400°F. Prepare a pie plate by lightly wiping inner surface with a dab of oil (or spray). In a food processor, add the oats, dates, and salt for the crust. Puree until fine and crumbly. Then add the almond butter and puree for about a minute. Add the milk and pulse through until the mixture becomes sticky (it should hold together when pressed/pinched). If it’s not holding together, add a little more milk, 1 tsp at a time, until it does. You shouldn’t need more than another 3-4 tsp. Remove and transfer to a prepared pie plate. Press mixture in with your fingers until evenly distributed around the base and up the sides of the plate. In a blender (high speed works best, for regular blender you will need to blend longer and scrape down jar several times) combine all ingredients for the filling. Purée until very smooth, scraping down sides of bowl as needed. Pour mixture into pie crust (scrape out bowl) and gently tip back and forth to distribute evenly. Bake for 10 minutes, then reduce heat to 350F (180C) and continue to bake for 25 minutes, until the pie is golden and has mostly set (the center may be soft, but it will set further as it cools). Remove from oven, transfer to a cooling rack. Let cool completely before slicing and serving (can refrigerate to chill first). Serve as is or with vanilla non-dairy ice cream. Serves 6-8.
Recipe from: Dreena Burton’s Plant Powered Kitchen
Gluten Free Vegan Apple Crisp
This version of apple crisp tastes just as good as traditional apple crisp and is a great option for a Thanksgiving dessert!
Ingredients:
8 small-medium apples, peeled, cored and chopped (a variety of both sweet and tart – about 6 cups worth)
dash lemon juice
1/3 cup sugar
1 Tbsp cornstarch
heaping 1/2 tsp cinnamon
pinch of salt
Topping:
heaping 1/3 cup packed light brown sugar
1/4 cup gluten free flour blend
1/2 cup gluten free old fashioned oats
1/4 cup almond meal
1/4 teaspoon cinnamon
pinch salt
1/3 cup (little more than 1/2 one stick) non-dairy butter melted, such as Earth Balance
Directions:
Preheat oven to 375 degrees and lightly grease a 9×9 baking dish. Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt. Transfer to baking dish and set aside. Rinse and dry bowl and add brown sugar, flour, meal, oats, cinnamon and salt and stir. Add melted butter and mix until it resembles wet sand. Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour). Let rest 10-15 minutes before serving. Is great with vanilla ice cream– caramel sauce is also a lovely addition.
Recipe from: Minimalist Baker