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    Home / Thanksgiving

    A Vegetarian & Gluten-Free Thanksgiving Feast

    Published Nov 13, 2019

    Jump to Recipe Print 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
    • 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

    Vegetarian Thanksgiving Recipes on plates

    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 Recipes on a table

    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

    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)

    • 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

    Gluten-Free Vegetarian Thanksgiving Dinner on a plate

    MORE RECIPE COLLECTIONS:

    • Gluten-Free Pies, Tarts, and Galettes
    • Healthy No-Bake Desserts
    • Gluten-Free Chocolate Desserts

    *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 being served
    5 from 5 votes

    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
    Cook Time: 50 minutes
    Total: 1 hour 30 minutes
    Servings: 6 side dish servings

    Ingredients

    • 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.

    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...

    « Gluten-Free Pumpkin Bread with Maple Glaze (dairy-free)
    Gluten-Free Stuffing with Leeks & Goat Cheese »

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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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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    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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    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
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    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

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