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  3. Gluten-Free Vegan Thanksgiving

Gluten-Free Vegan Thanksgiving

November 01, 2016
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Vegan and gluten-free eaters often have a difficult time at the table around the holidays. It's an extra challenge if you combine both eating preferences. Thankfully, this complete round-up of gluten-free vegan Thanksgiving recipes can satisfy those who abstain from both meat and wheat. Better yet, this collection can help holiday cooks who are hosting guests at their table who avoid animal and wheat products. Focus on fresh seasonal vegetable and fruits, add plenty of gluten-free grains, and sprinkle in a few hearty legumes to build a vegan gluten-free Thanksgiving menu that will make everyone at the table happy.
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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Credit: Photo: Greg Dupree
View Recipe: Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Enjoy a plant-based meal, including sides, main dishes, and desserts, without a trace of gluten. You'll have guests leaving the table with no idea that the meal was tailored to a restricted diet. 

This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you can use any nut butter you like—try peanut, cashew, or sunflower butter. And if canned chickpeas aren’t in your pantry, try cannellini or navy beans.

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Gluten Free Vegan Zucchini Lasagna

Credit: Photo: Hayley Sugg
View Recipe: Gluten-Free Vegan Zucchini Lasagna

Oh, lasagna, that ultimate comfort food. Creamy, cheesy, and flavorful. Now, what happens if you want to make a gluten-free or (heaven forbid) vegan version? Well, two wonderful foods, zucchini and tofu, step into the picture. Thinly-sliced zucchini is a great stand in for noodles. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Mashed tofu, when seasoned correctly, is eerily similar to ricotta, but with significantly less calories and fat.

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Shaved Brussels Sprouts Salad

Credit: Photo: Alison Miksch; Styling: Lindsey Lower
View Recipe: Shaved Brussels Sprouts Salad

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

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Lemon-Herb Sheet Pan Roasted Vegetables

Credit: Photo: Jennifer Causey
View Recipe: Lemon-Herb Sheet Pan Roasted Vegetables

Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from master recipe in a large bowl, then follow remaining steps.

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Roasted Parsnips with Lemon and Herbs

Credit: Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Roasted Parsnips with Lemon and Herbs

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.

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Whole Roasted Cauliflower with Pomegranate and Pine Nuts

Credit: Photo: Jennifer Causey
View Recipe: Whole Roasted Cauliflower with Pomegranate and Pine Nuts

This staff favorite adds color and texture to your buffet and makes a splash on the Thanksgiving table. For a bit of showmanship, bring the whole cauliflower to the table, and then "carve" and dress with the vinaigrette, pomegranate arils, pine nuts, and parsley. While most holiday dishes are designed to be delicious warm or at room temperature, this is one dish that's worth saving until the end of your prep and serving straight out of the oven.

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Pan-Crisped Tofu with Greens and Peanut Dressing

Credit: Photo: Randy Mayor
View Recipe: Pan-Crisped Tofu with Greens and Peanut Dressing

Sautéing tofu cubes for this recipe gives them a nice firm texture and caramelized flavor.

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Hibiscus Poached Pears

Credit: Photo: Jennifer Causey
View Recipe: Hibiscus Poached Pears

The rosy hue of the hibiscus syrup is a holiday showstopper. Drizzle over spiced poached pears for a dessert that's a bit lighter, gluten-free, and still feels holiday-special. The key to beautifully poached pears is to cook them in just enough liquid to submerge the fruit—any more and the flavor from the spices may be lost. A parchment paper topper and a plate will keep liquid from evaporating too quickly. Reduce additional poaching liquid and reserve as the base for holiday cocktails, the sweet component of a salad dressing, or a drizzle for your cheese board.

For a vegan version, leave out the 1/2 cup of crème fraîche.

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Fall Butters

View Recipe: Essential Fall Butters

Pear, apple, pumpkin - oh my! All the fall flavors you love are now in spreadable form. They might be called butters, but in fact there isn't any butter at all. We cook down the fruit low and slow with warm spices, zesty citrus, and sweet cider to make the perfect fall accompaniment to any dish. We recommend smearing them on toast topped with crushed nuts, spooned over oatmeal, or enjoyed straight from the jar. 

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    1 of 9 Sweet Potato Medallions with Almond Sauce and Chickpea Salad
    2 of 9 Gluten Free Vegan Zucchini Lasagna
    3 of 9 Shaved Brussels Sprouts Salad
    4 of 9 Lemon-Herb Sheet Pan Roasted Vegetables
    5 of 9 Roasted Parsnips with Lemon and Herbs
    6 of 9 Whole Roasted Cauliflower with Pomegranate and Pine Nuts
    7 of 9 Pan-Crisped Tofu with Greens and Peanut Dressing
    8 of 9 Hibiscus Poached Pears
    9 of 9 Fall Butters

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