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gluten free vegan thanksgiving
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5 from 5 votes

Gluten-Free Vegan Thanksgiving Meal Plan

A complete Gluten-Free Vegan Thanksgiving Meal Plan from appetizer to dessert and everything in between. It's a healthy, satisfying, crowd pleasing meal from start to finish for vegans and everyone in between!
Prep Time2 hours
Cook Time2 hours
Course: Appetizer, Dessert, Main Course, Salad, Side Dish
Cuisine: American
Servings: 8
Calories: 1590kcal
Author: Alison Corey

Ingredients

Produce

  • 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

Canned Goods

  • 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

Refrigerated Section

  • 2 cups unsweetened almond milk
  • 1 cup apple cider, apple juice, or water

Nuts/Seeds

  • 1 cup raw walnuts
  • ½ cup unsweetened dried cranberries
  • 2 tbsp pine nuts
  • ¼ cup raw pecans
  • 4 tablespoon pumpkin seeds
  • 1 ½ cups raw cashews
  • 2 tbsp hemp seeds
  • ¼ cup ground flax + 2 tbsp
  • ¼ cup raw almond butter + 1 tbsp

Condiments

  • 1 tablespoon apple cider vinegar
  • ¼ cup pure maple syrup + 2 tablespoon
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 2 tablespoon vegan Worcestershire sauce

Baking and Spices

  • nutritional yeast
  • paprika
  • cayenne pepper
  • thyme
  • Italian Seasoning
  • bay leaf
  • garlic powder
  • salt
  • pepper
  • 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 teaspoon pumpkin pie spice

Instructions

  • 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.

Notes

Calories are calculated for a full serving of each dish with no leftovers. 

Nutrition

Calories: 1590kcal