Everything you need to make a vegetarian gluten-free Thanksgiving or Friendsgiving spread! Plus 40 Thanksgiving-ready recipes from TBG archives.
Thanksgiving is coming! Actually though, it's been Thanksgiving in the Bojon kitchen since August. I've been testing out recipes for my favorite meal full of Thanksgiving/Friendsgiving essentials. There's gluten-free stuffing. There are mashed potatoes with an herbaceous twist. There are colorful side dishes. And most importantly: there's dessert.
Jay and I agree that Thanksgiving dishes shouldn't be relegated to just one day out of the year (plus two or three more if you're lucky enough to score leftovers). Mashed potatoes, stuffing, and gravy make a hearty meal any day of the year.
Here I use grilled tofu as a super easy vegetarian stand-in for turkey. An herb-kissed gluten-free stuffing stars alongside roasted squash redolent with brown butter and tart pomegranate. Green goddess mashed potatoes add an unexpected pop of color. So does a crisp chicory salad laced with apples, celery, and arugula.
Mushroom gravy comes together in minutes, no drippings required. Maple-sweetened cranberry sauce makes the whole thing taste like Thanksgiving. And a gluten-free apple cake loaded with hazelnuts and moistened with crème fraîche makes a stunner of a dessert.
I can't wait to share these gems with you over the next couple of weeks! I'll be adding in links below as new recipes are published. Plus, I'm sharing some favorites from the archives. There are plenty of gluten-free & vegetarian Thanksgiving recipes to choose from.
What's your favorite Thanksgiving dish? Let me know in the comments below!
Get the gluten-free vegetarian Thanksgiving recipes pictured here:
- Vegetarian Stuffing with Leeks & Goat Cheese
- Marinated Grilled Tofu
- Easy Maple Cranberry Sauce {refined sugar-free}
- Gluten-Free Apple Cake with Brown Butter & Hazelnut
- Roasted Delicata Squash with Brown Butter, Pomegranate & Pistachios
- Green Goddess Mashed Potatoes
- 6-ingredient Gluten-Free Mushroom Gravy
Gluten-Free Thanksgiving Side Dishes, Salads & Starters:
- Kale Salad with Persimmon & Spiced Maple Dressing
- Gluten-Free Flatbread with Pumpkin & Sage
- Easy & Healthy Gluten-Free Cornbread
- Gluten-Free Spoon Bread with Cheddar & Sweet Corn
- Vegan Lentil Walnut Paté
- Spiced Sweet Potato Pancakes
- Lentil Salad with Roasted Beets & Carrots
Gluten-Free Vegetarian Thanksgiving Main Dishes:
- Greek-Style Baked White Beans with Feta {aka Gigantes Plaki}
- Gluten-Free Savory Galette with Kale & Sweet Potato
- Gluten-Free Vegetarian Pot Pie
- Stuffed Butternut Squash with Millet, Cheese, and Pesto
- Stuffed Pumpkin with Leeks, Cheese & Bread
- Baked Pumpkin Mac and Cheese with Cauliflower & Kale
- Gluten-Free Pumpkin Ricotta Gnocchi
Gluten-Free Thanksgiving Desserts:
- Paleo Apple Crumble
- Gluten-Free Pumpkin Loaf with Maple Glaze {dairy-free}
- Spiced Pumpkin Pudding
- Baked Pumpkin Pudding Cake (aka pouding chomeur)
- Gluten-Free Vegan Apple Crisp
- Gluten-Free Apple Galette with Buckwheat Crust
- Gluten-Free Pear Custard Tart & Mulled Wine Poached Pears
- Goat Cheese Cheesecake with Pears & Pomegranate & Chocolate Crust
- Gluten-Free Pumpkin Cheesecake Brownies
- Pumpkin Ice Cream
- Gluten-Free Chocolate Bundt Cake
Gluten-Free Pie Recipes (make these gluten-free with my favorite gluten-free pie crust recipe or grain-free pie crust)
- Gluten-Free Pumpkin Cream Pie
- Pumpkin Buttermilk Pie
- Gluten-Free Apple Pie
- Gluten-Free Vegan Pumpkin Pie {no-bake, paleo, sugar-free}
- Maple Bourbon Pecan Pie {no corn syrup}
- Gluten-Free Pecan Pie with Sorghum Molasses {no corn syrup}
- Salted Gluten-Free Walnut Pie
- Sweet Potato Pie with Pecan Topping
- The Best Pumpkin Pie
- Gluten-Free Pomegranate Tart
- Vegan Chocolate Cream Tart
- Gluten-Free Apple Tarte Tatin
- Gluten-Free Banana Cream Pie with Chocolate & Butterscotch
- Gluten-Free Vegan Chocolate Tart with Tahini & Caramel
Festive Holiday-Ready Drinks:
- Apple Cider Vodka Hot Toddies
- Pomegranate Vodka Sparklers
- Verdant Lady: Chartreuse Gin Cocktail
- Yellow Chartreuse Cocktail with Bourbon
- Pomegranate Margaritas
MORE RECIPE COLLECTIONS:
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free vegetarian Thanksgiving dinner (or any of the recipes), I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Gluten-Free Stuffing with Leeks & Goat Cheese
Print Recipe Pin RecipeIngredients
- 3 tablespoons Vermont Creamery unsalted cultured butter, plus 1 tablespoon for topping, plus a little for the pan
- 12 ounces (340 g) torn 1-inch gluten-free bread pieces (5 - 6 cups, thick crusts removed if using a rustic loaf)
- 2 medium leeks, sliced into ¼-inch thick rounds (1 ½ cups)
- 1 medium shallot, peeled and thinly sliced (1/2 cup)
- 1 large celery rib, diced (1/2 cup)
- 2 medium garlic cloves, peeled and thinly sliced
- ¼ teaspoon fine sea salt
- ¼ cup dry white or rosé wine
- ¼ cup chopped parsley leaves, plus more for serving
- 1 tablespoon chopped fresh sage
- ½ tablespoon chopped thyme leaves
- a few turns black pepper
- 1 ¾ cups cool vegetable broth or bouillon dissolved in boiling water (add ¼ teaspoon salt if using unsalted or low-salt broth)
- 1 large egg
- 4 - 6 ounces Vermont Creamery fresh goat cheese log, in large crumbles
Instructions
- Position a rack in the upper third of the oven and preheat to 350ºF. Lightly rub a 9-inch round baking dish or the equivalent with butter.
- Place the bread on a rimmed baking sheet and toast until dry and lightly golden, 20-40 minutes depending on the type of bread used. Soft white bread will toast more quickly than heartier breads with whole grain flours, so keep an eye on it.
- Place the sliced leeks in a large bowl and cover with cool water. Separate the leek rounds to rinse them of any sandy dirt and let sit for 5 minutes, swirling a few times. Any sand should sink to the bottom of the bowl.
- Melt 3 tablespoons butter in a wide skillet over medium heat. When the butter is hot, lift the leeks from their bowl, shaking off excess water, and add to the skillet. Add the shallot, celery, garlic, and salt. Cook, stirring frequently, until tender, 5-10 minutes. Pour in the wine and continue cooking until evaporated, 2-4 more minutes.
- Place the dry bread in a large bowl and add the leek mixture along with the parsley, sage, thyme, and pepper.
- Whisk the egg and broth together to combine, then pour this over the bread mixture. Toss well to combine, then let sit for 5 minutes to absorb a bit of moisture, tossing a few times.
- Scoop half of the bread mixture into the prepared baking dish and top with half of the crumbled goat cheese. Top with the remaining bread and liquid, then sprinkle with the remaining goat cheese. Dot with the remaining 1 tablespoon butter cut into small pieces.
- Bake the stuffing until the top is golden and crisp and the center is hot, 40-50 minutes. Sprinkle with fresh parsley if desired and serve warm.
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