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    Home / Round ups
    5 from 7 reviews

    A Vegetarian & Gluten-Free Thanksgiving Feast

    By Alanna Taylor-Tobin on Nov 13, 2019 (updated Apr 4, 2025) / Leave a Comment Jump to Recipe

    Everything you need to make a vegetarian gluten-free Thanksgiving or Friendsgiving spread! Plus 40 Thanksgiving-ready recipes from TBG archives. 

    Vegetarian Gluten-Free Thanksgiving Recipes on a table

    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.

    Serving a Gluten-Free Vegetarian Thanksgiving Meal

    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
    Plates of vegetarian gluten-free Thanksgiving dinner

    Gluten-Free Thanksgiving Side Dishes, Salads & Starters:

    • Kale Salad with Persimmon & Spiced Maple Dressing
    • 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
    Vegetarian Thanksgiving Recipes on plates

    Gluten-Free Vegetarian Thanksgiving Main Dishes:

    • Greek-Style Baked White Beans with Feta {aka Gigantes Plaki}
    • 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 Recipes on a table

    Gluten-Free Thanksgiving Desserts:

    • Paleo Apple Crumble
    • Gluten-Free Pumpkin Loaf with Maple Glaze {dairy-free}
    • 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
    Vegetarian Thanksgiving Recipes on a table

    Gluten-Free Pie Recipes (make these gluten-free with my favorite gluten-free pie crust recipe or grain-free pie crust)

    • Classic Gluten-Free Pumpkin 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
    Gluten-Free Vegetarian Thanksgiving Dinner on a plate

    Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

    Gluten-Free Stuffing being served
    5 from 7 reviews

    Gluten-Free Stuffing with Leeks & Goat Cheese

    Print Recipe Pin Recipe
    A cross between savory bread pudding and classic stuffing, this Thanksgiving-ready dressing is rich with the flavors of leeks and shallots, toasted bread, herbs, and celery, all offset by tangy chèvre.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Cook Time: 50 minutes minutes
    Total: 1 hour hour 30 minutes minutes
    Servings: 6 side dish servings

    Ingredients

    • 3 tablespoons unsalted 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
    Prevent your screen from going dark

    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.

    Notes

    To feed a crowd: double the recipe and bake it in a 9x13-inch baking pan.
    If gluten isn't an issue: use any rustic wheat bread you like, such as a sourdough boule or batard.
    Make ahead options: The stuffing can be baked the day before, cooled, covered, and chilled. When ready to serve, uncover the stuffing and heat in a 350º oven until warmed through, about 20 minutes. If the stuffing dries out, sprinkle with a bit more vegetable broth to moisten. Alternatively, prepare the bread and vegetables the day before, then assemble and bake the stuffing the day of serving.

    Nutrition

    Calories: 411kcalCarbohydrates: 38gProtein: 14gFat: 21gSaturated Fat: 11gCholesterol: 76mgSodium: 800mgPotassium: 111mgFiber: 2gSugar: 7gVitamin A: 1735IUVitamin C: 8mgCalcium: 180mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    5 from 7 votes (7 ratings without comment)

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    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    🍑Must-make summer dessert: #glutenfree peach co 🍑Must-make summer dessert: #glutenfree peach cobbler with *floofy* almond flour biscuits. Don’t forget the ice cream! 😋

Comment “recipe please” and I’ll DM it to you. 

I make this with @bobsredmill almond, cassava, and tapioca flours, @miyokoscreamery dairy-free butter, @foragerproject cashew yogurt, topped with @greengirlbakeshop coconut milk ice cream. 

It’s paleo-friendly and dairy-free too. Because everybody deserves to eat good food!

#peachdessert #peachcobbler #glutenfreebaking #summerdesserts 

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The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

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This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

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I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

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    Sunday forecast: 100% chance of pancakes! 🥞☀️

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Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

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Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

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