THANKSGIVING RECIPES 2023 🍁 Gluten-Free + Vegan!

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// vegan thanksgiving side dishes. I this video, we're making 3 sides dishes for the holidays! Roasted Mini Pumpkins with Gluten-Free Pecan Stuffing, Easy Gluten-Free Gravy recipe, and Vegan Green Bean Casserole with buttery, crispy topping! Recipes below. I hope you enjoy this cozy holiday video!
Vegan Gravy
Serves 4-6
2 tbsp vegan butter
3 tbsp 1:1 gluten-free all purpose flour, I use Bob's Red Mill
1/2 tsp garlic powder
1/2 tsp poultry seasoning
1/4 tsp black pepper
1/8 tsp cayenne pepper
4 cups vegan chicken broth
2-3 tsp low sodium tamari
1-2 sprigs fresh rosemary
Stuffed Pumpkins with GF Stuffing
Serves 6
For the pumpkins:
6 small pumpkins
3-4 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper
1 tsp ground sage
for the Gluten-Free Stuffing
1 package tempeh
1/3 cup water
1 tbsp olive oil
1 tbsp low sodium tamari
1/2 tsp smoked paprika
1 tbsp maple syrup
3 tbsp vegan butter
2 large carrots
2 stalks celery
1 yellow onion
2 cloves garlic
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh rosemary
1/3 cup dry white wine
3 cups cooked white rice
1/2 cup chopped peans
1/2 cup dried cranberries
3/4 cup vegan chicken broth or low sodium veggie broth
additional salt and pepper to taste
Directions
Cut the top 1/3 off of the pumpkins and remove the seeds. Mix the salt, pepper, and sage into a small bowl and sprinkle inside the pumpkins. Drizzle olive oil and rub the seasoning into the inside of the pumpkins. Bake for 25 minutes.
In the meantime, crumble the tempeh into a pan and add the water. Cover and steam for 10 minutes or until the water is absorbed. Next add the tamari, smoked paprika, maple and olive oil and then remove from the pan and set aside. Then transfer the pan back to the stove and add the butter, carrots, celery, and onions. Cook for 10 minutes. Then add the garlic and cook for 1 minute. Then add the rosemary and white wine and simmer until the liquid is absorbed.
Combine the cooked veggies with the cooked rice, pecans, cranberries, and broth. Mix well and divide between the pumpkins. Return the pumpkins to the oven and cook for 20 minutes or until the pumpkins are tender and the stuffing is set on top.
Green Bean Casserole
Serves 4-6
1 pint mushrooms
1 medium yellow onion
1 tbsp olive oil
1/4 tsp kosher salt, divided
2 garlic cloves
2 tbsp vegan butter
3 tbsp 1:1 gluten-free all purpose flour
2.5 cups soy milk
2 tbsp nutritional yeast
1/2 tsp black pepper
1/8 tsp cayenne pepper
1 vegan chicken broth bouillon cube or low sodium veggie broth bouillon cube
16 oz green beans
Topping:
1.5 cups gluten-free panko breadcrumbs
2 tbsp vegan butter
Directions
Prep - chop the mushrooms and set aside. Then chop the onions and mince the garlic and set that aside.
Cook - If using fresh green beans, steam for 3-5 minutes. Then rinse with cold water, drain and set aside. If using frozen, simply thaw. Next, cook the mushrooms in a large frying pan set to medium high heat for 5 minutes. Then add the olive oil, chopped onions, and 1/4 tsp of salt. Lower the heat to medium and cook for 5 more minutes. Add the garlic and cook for 1 minute.
Make the sauce - remove the mushrooms and onions from the pan and set aside. Then return the pan to the stove and add the vegan butter and flour, whisk and cook for 2 minutes. Then slowly stream in the soy milk, a little at a time, stirring as your go. Then add the nutritional yeast, black pepper, cayenne, and bouillon cube. Bring to a soft boil, then lower the heat and simmer for 5 minutes to thicken. Whisk often to prevent the sauce from burning on the bottom of the pan. Taste and add a little more salt if needed, remember this will need to be a little salty to flavor the green beans.
Assemble - place the green beans, mushrooms, and onions in a 9x13in casserole dish and pour the sauce on top. Then melt the vegan butter and add into a bowl with the breadcrumbs. Sprinkle the mixture on top and bake at 375 degrees for 15 minutes or until golden brown and bubbly. Let rest for 5-10 minutes before serving!
How to make gluten-free breadcrumbs:
Rip up 3-5 slices of your favorite gluten-free bread and place in a food processor (slightly stale works best) Pulse serval time to create breadcrumbs, then transfer to a cookie sheet and spread into an even layer. Bake at 400 degrees for 5-7 minutes or until lightly toasted Remove from the oven and let cool completely.
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I hope you enjoy these vegan Thanksgiving side dishes! If you try the Roasted Mini Pumpkins with Gluten-Free Pecan Stuffing, Easy Gluten-Free Gravy, or Vegan Green Bean Casserole let me know! Thanks for watching.