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Not sure where to start this Thanksgiving? I have you covered with a complete Gluten-Free Vegan Thanksgiving Meal Plan from appetizer to dessert and everything in between. It’s a healthy, satisfying, crowd pleasing meal for all!
Thanksgiving has always been low key for me. I have been the only vegetarian in my family since I was fifteen. I never wanted to put anyone out, so while the rest of my family and friends ate turkey and stuffing, I had some salad, mashed potatoes and pumpkin pie. I was fine with that. For me Thanksgiving was more about the people around the table than the food on the table.
A Thanksgiving Meal Plan for Every Diet
As the years passed and the responsibility of creating a Thanksgiving meal fell on my shoulders I had some decisions to make. Would I prepare a traditional Thanksgiving to please my guests or a gluten-free vegan Thanksgiving that I could actually eat?
Since I didn’t know the first thing about preparing a turkey and had absolutely no desire to learn, I decided this was my opportunity to wow my guests with flavorful, filling, crowd pleasing dishes.
This meal plan is gluten-free, vegan, plant-based, dairy-free, heart healthy, totally delicious, kid friendly, and 100% satisfying and pleasing for every type of eater. I’ve served these dishes to my omnivore husband, picky kids, and skeptical extended family and they have all left the table with smiles on their faces and full bellies.
How many does this gluten-free vegan Thanksgiving meal plan serve?
These recipes as written serve a party of 8. However you can double or triple the recipes to serve a large crowd. If you have a smaller party you can send home leftovers. Who doesn’t love eating Thanksgiving leftovers for a few days?
Creamy vegan spinach artichoke dip is a crowd pleasing appetizer or snack made with all natural ingredients. All the cheesy and creamy goodness without any artificial vegan cheese substitutes. Shhh! Nobody will even know it’s vegan!
Roasted butternut squash is paired with this kale salad with cranberries, apples, and walnuts for a colorful autumnal plate.
These simple vegan green beans are made using an easy cooking technique that retains their color and texture. They are sautéed with onions, garlic, and a citrus glaze, then topped with toasted pine nuts.
This easy and deliciously creamy vegan pumpkin soup is made with seven simple ingredients (plus salt and pepper), and ready to eat in 15 minutes.
This vegan potato casserole has layers of Yukon gold potatoes, cauliflower, and spinach smothered with a creamy cashew sauce and topped with a a crunchy toasted walnut breadcrumb crust.
Roasted acorn squash is filled with a gluten-free wild rice stuffing with flavors of carrots, red pepper, celery, and onions. You will need to double the acorn squash recipe to feed 8.
With all the traditional seasonings of the original this vegan meatless meatloaf with chickpeas, peppers, and onions is big on flavor topped with a tomato maple glaze.
These easy vegan gluten-free pumpkin pie bars are made with an oat and almond flour crust, and a pumpkin coconut milk filling, topped with a decadent coconut whipped cream and sprinkled with pumpkin pie spice. It’s a must have on your Thanksgiving table this year!
This healthy refined sugar free apple crisp is loaded with cinnamon, ginger, and dried cranberries. The oatmeal topping made with a blend of pecans, walnuts, almond butter, and maple syrup make this apple crisp vegan and gluten free. Top it with coconut milk ice cream for the ultimate guilt free dessert.
Tips for Preparing Your Gluten-Free Vegan Thanksgiving Meal
Prep the Day Before…
To save yourself some time, reduce overwhelm, and have a few moments to actually enjoy Thanksgiving you can prepare some of the dishes the day before. You can also prep the vegetables for the many of these dishes so she don’t spend loads of time chopping on Thanksgiving Day.
The pumpkin pie bars, apple crisp, and pumpkin soup can be made the day before.
Chop the kale for the salad, roast the butternut squash, and prepare the salad dressing, so all you’ll need to do is put these ingredients together the day of Thanksgiving.
Prep the green beans, acorn squash, and chop the vegetables for the wild rice stuffing and meatless meatloaf.
Prepare the Morning of…
In the morning prepare the meatless meatloaf, potato casserole, and vegan spinach and artichoke dip. Don’t put them in the oven just yet, as they taste best straight from the oven.
Before Guests Arrive…
One to two hours prior to guests arriving roast the acorn squash and prepare the stuffing.
Thirty minutes prior to guests arriving put the spinach and artichoke dip in the oven so it’s bubbly, hot and ready to serve as an appetizer when your guests arrive.
While guests are munching on the dip, put the potato casserole and meatless meatloaf in the oven, and prepare the green beans on the stove.
Enlist the help of a friend or family member to massage the kale and assemble the butternut squash and cranberry salad.
Don’t forget to print your complete shopping list below!
Gluten-Free Vegan Thanksgiving Meal Plan
- 2 garlic heads
- 5 yellow onions
- 8 oz fresh spinach
- 1 bunch kale
- 1 butternut squash medium
- 7 granny smith apples
- 1 lb green beans
- 1 orange
- 2 lemons
- 4 Yukon gold potatoes
- 1 head of cauliflower
- 4 acorn squash
- 1 carrot
- 2 stalks of celery
- 1 red pepper
- 1 bunch parsley
- 1 can coconut milk
- 1 can baby artichokes
- 3 cans pumpkin puree
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 cans chickpeas
- 1 can tomato paste
- 2 cups unsweetened almond milk
- 1 cup apple cider, apple juice, or water
- 1 cup raw walnuts
- 1/2 cup unsweetened dried cranberries
- 2 tbsp pine nuts
- 1/4 cup raw pecans
- 4 tbsp pumpkin seeds
- 1 1/2 cups raw cashews
- 2 tbsp hemp seeds
- 1/4 cup ground flax + 2 tbsp
- 1/4 cup raw almond butter + 1 tbsp
- 1 tbsp apple cider vinegar
- 1/4 cup pure maple syrup + 2 tbsp
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- 2 tbsp vegan Worcestershire sauce
Baking and Spices
- nutritional yeast
- cayenne pepper
- Italian Seasoning
- bay leaf
- garlic powder
- 1 cup wild rice
- 2 cups gluten free oats
- 2 cups gluten free Panko breadcrumbs
- 1 cup blanched almond flour
- 1 cup date sugar
- 4 tbsp arrowroot powder
- 2 tsp pumpkin pie spice
- Day Before Thanksgiving: Prepare pumpkin pie bars, apple crisp, and pumpkin soup.Chop the kale for the salad, roast the butternut squash, and prepare the salad dressing, so all you’ll need to do is put these ingredients together the day of Thanksgiving.Prep the green beans, acorn squash, and chop the vegetables for the wild rice stuffing and meatless meatloaf.pumpkin pie bars, apple crisp, and pumpkin soup can be made the day before.
- Thanksgiving Morning: In the morning prepare the meatless meatloaf, potato casserole, and vegan spinach and artichoke dip. Don’t put them in the oven just yet, as they taste best straight from the oven.
- Thanksgiving Day/Before Guests Arrive: One to two hours prior to guests arriving roast the acorn squash and prepare the stuffing.Thirty minutes prior to guests arriving put the spinach and artichoke dip in the oven so it’s bubbly, hot and ready to serve as an appetizer when your guests arrive.While guests are munching on the dip, put the potato casserole and meatless meatloaf in the oven, and prepare the green beans on the stove.Enlist the help of a friend or family member to massage the kale and assemble the butternut squash and cranberry salad.
If you’ve tried my Gluten-Free Vegan Thanksgiving meal plan, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!