5 Vegan And Gluten Free Thanksgiving Dishes That Will Make You Forget About Turkey

Chop carrots into 1/2 inch rounds.

Add carrots and olive oil to a large skillet. Cook on high for about 10 minutes, stirring every 2 minutes or so.

Pour vegetable stock into the skillet. Sprinkle with salt and pepper, stir, and cover the skillet. Let the carrots simmer on medium heat for about 25 minutes or until they are soft and tender. When the carrots are soft, turn off the heat and add a dash of salt, pepper, and ginger to the skillet. Stir together. Then, allow the carrots and broth to cool for 10 minutes.

Next, pour the carrots and broth into a blender with coconut cream. Blend until creamy.

Pour the soup back into skillet if you need to rewarm it or simply ladle into bowls and serve. Enjoy with nutty, whole grain gluten free crackers on the side!

Rinse and chop the kale leaves. Then, add kale to a bowl and massage with red wine vinegar and olive oil. Let the kale soak in the bowl for about 5 minutes.

Place sunflower seeds on a baking sheet lined with olive oil and parchment paper. Sprinkle with salt and cook in the oven at 350°F until the sunflower seeds are just slightly roasted.

When the sunflower seeds are finished roasting, remove from the oven and add to the bowl with the kale. Add the shaved carrots to the bowl as well and toss all of the ingredients together. Serve immediately or refrigerate until ready to serve.

Slice the sweet potatoes into wedges.

Place the sweet potato wedges on a pan covered in tin foil. Drizzle olive oil on top of the sweet potato wedges and sprinkle with salt and pepper. Then put the pan in the oven at 350°F for about 45 minutes.

While the wedges are cooking, make the herb yogurt dip. Place the Greek yogurt, chopped garlic, chopped chives, salt, pepper, dill, and lemon juice in a small bowl and mix. You can also use a food processor or blender to combine the ingredients.

When the wedges are finished cooking, take them out of the oven and allow them to cool for 5 minutes.

Place the sweet potato wedges on a plate with a small cup of the herb yogurt dip and serve.

Add uncooked rice to a skillet with 1 cup vegetable broth and 2 tbsp olive oil. Stir.

Gradually add the other 1 cup vegetable broth. Place two cinnamon sticks in the skillet as well. Continue cooking and stirring until the liquid is completely absorbed by the rice and the rice is tender.

Add the almonds, cranberries, spices, and last cup of broth to the skillet. Cook until the liquid is completely absorbed.

When the rice is finished cooking, turn off the heat, cover the skillet, and let it sit for 5 minutes. Serve immediately or refrigerate until ready to serve. Heat before serving.

About an hour before you are ready to bake, take the vegan butter sticks out of the refrigerator/freezer so they can warm to room temperature.

Preheat the oven to 350°F.

Place the warmed vegan butter sticks in a bowl. Add the gluten free flour, sugar, brown sugar, salt and cinnamon to the bowl and mix.

With your hands, work the butter into the other ingredients. Continue until the mixture forms into large clumps. Place the mixture in the refrigerator while you prepare the berries.

In a large bowl, add all of the berries, a splash of vanilla extract and lemon juice, 2 tbsp cornstarch, and 1/4 cup coconut sugar. Toss until the berries and fully coated.

Pour berries into a greased glass dish that is 8.5 inches in diameter (or you can use 2 or 3 smaller glass dishes). Top with the refrigerated crumble mixture.

Place the dish in the oven. Bake until the crumble topping is brown and toasty and the berries bubble. When finished cooking, take out of the oven and allow the crumble to cool for about 10 minutes before serving.