What's On My Thanksgiving Plate (and what you can have on yours last minute)

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Thanksgiving can seem really overwhelming for people with dietary restrictions, or people who are just trying to eat more mindfully in general. It’s hard to find that balance between enjoying yourself/ living life and not over-doing it. For me- what works best is making my own healthy version of Thanksgiving dinner. No only does this make me feel good after dinner, but it also brings me so much joy to share healthy versions of this food with my family.

So, I wanted to create a post that combines recipes of all of the food that will be on my plate tomorrow! Here we go!!


Numba One: (and potentially most importantly) GF Vegan Stuffing.

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1 large white onion
1.5 cups mushrooms
3.5 cups gluten free bread (or regular whole wheat bread if you’re into that) torn into pieces
1 cup Watusee Foods chickpea bread crumbs
3/4 cup avocado oil (or vegan butter if you want it to be more indulgent and less healthy)
1 1/4 cup vegetable broth
2 tbs thyme
2 tbs rosemary
1 tsp marjoram
1 tsp basil
1 tsp veggie pepper
1 tsp oregano
S + P to taste

1. preheat oven to 350 degrees
2. Dice onion and sauté in 2 tbs avocado oil over medium-high heat. When translucent (takes me about 5 minutes), add the diced mushrooms. Saute for 10 minutes. Optional add ins here are celery and carrots, but I personally just like the mushrooms and the onions.
3. In a large bowl, combine all the ingredients and mix. I use 1/2 the chickpea crumbs in the mix and 1/2 of them on top of the mix. Pour everything into casserole dish with a cover.
5. place the casserole dish and cover. Bake in oven for 20 minutes. Make sure to watch it so it doesn’t dry out.

Numba 2: Hazelnut Roasted Brussel Sprouts

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2 cups brussel sprouts
3 tbs hazelnuts 
1.5 tbs avo oil 
1/2 lemon squeeze 
1 tsp oregano 
1 tbs paprika 
1 tsp garlic powder
S + P to taste 
1 tsp marjoram 
1 tsp coconut aminos


  1. Preheat oven to 400 degrees

  2. Wash brussel sprouts, cut off ends and slice in half.

  3. Add all ingredients to a bowl and mix. if you have time, marinate for more flavor. If you don’t have time do not worry - it still comes out super flavorful and everyone will think you’re a genius even though you just threw things in a bowl.

  4. Roast in oven for 20 minutes and shake halfway through.

  5. Enjoy this one! It makes Brussel sprouts taste really good!

Numba 3: Mushroom Gravy!

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1/4 cup avocado oil
1 package of baby portobello mushrooms (you can use other mushrooms as well)
3 tbs rice flour
2 tbs almond flour
3 cups organic vegetable broth
salt to taste
2 tbs thyme
1 tbs sage
1 tbs oregano
black pepper to taste


  1. Heat the avocado oil. Saute the mushrooms until the mushrooms are brown and soft.

  2. Add the rice flour and almond flour and stir.

  3. When the flour is no longer white and it is absorbed, add 1 cup vegetable broth, salt to taste (probably 1-2 tsp).

  4. Stir and add 2 more cups of vegetable broth separately over the span of 20 minutes.

  5. Towards the end of those 20 minutes, add the oregano, thyme, sage and black pepper and add more rice flour as desired for thickness (depends how you like your gravy).

    Side Note: if you want this to be keto - all almond flour will 100% work!

Numba four: Panko Breaded Asparagus

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8-10 asparagus
3 flax eggs
1 tbs almond milk
gluten free flour (eyeballed, probably around 3/4 a cup)
Panko breadcrumbs (eyeballed, probably around 3/4 a cup as well)
1 tbs oregano
1 tbs thyme
S + P
1 tbs paprika
1/2 lemon squeezed


  1. Get out three separate large bowls (flat bowls are best for this, plates can work too for the flour and breadcrumbs). In the first bowl (or plate), put the gluten free flour. In the next bowl (or plate) put three flax eggs (1 flax egg = 1 tbs flax meal, 2 tbs water) and 1 tbs almond milk (or any nut milk) and mix. In the third bowl, put the Panko bread crumbs, oregano, thyme, S + P and mix.

  2. Place each asparagus in the bowls/plates in this order: flour, eggs, breadcrumbs.

  3. Place all asparagus on a baking sheet. Squeeze the 1/2 lemon over the asparagus and sprinkle the paprika over them.

  4. Bake in oven for 10-15 minutes at 450 degrees. Watch them so they do not burn! Shake in between if you want to!

Numba 5: Oil-Free Mashed Potatoes

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5 white or yellow potatoes
3-4 tbs Miyokos Kitchen Vegan Cream Cheese (any vegan cream cheese will do)
1/4 - 1/2 cup unsweetened nut milk (depending on how you like your potatoes
1 tsp oregano
S + P
3 cloves roasted garlic


  1. Roast garlic (I roast mine at 450 degrees for 15 minutes).

  2. Wash, peel and cut the potatoes.

  3. Boil potatoes until soft - about 20 minutes.

  4. Drain and put back into the pot and mash until very fine.

  5. Over low heat, add the vegan cream cheese, nut milk, oregano, S + P and roasted garlic

  6. Mix, mix, mix.


Numba 6: Sweet Potato Mac N Cheese

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1 box  pasta (I use Banza Pasta)
1 large sweet potato (peeled, diced and steamed)
1/2 cup unsweetened plant milk 
2 tbs avocado oil 
1 tbs coconut aminos 
1 tsp turmeric 
4-5 dashes of hot sauce 
1 garlic clove diced
4 tbs nutritional yeast 
Salt and pepper 


  1. Cook pasta according to the box’s directions

  2. Steam diced and peeled sweet potato potato over medium heat. Add water as needed.

  3. When soft (8-10 mins), add sweet potato and other ingredients (except pasta obviously lol) into blender. Blend until smooth

  4. Add 2 cups of sautéed spinach to pasta and mix in cheese (optional)

  5. Enjoy !!


First Dessert: Ice Cream Sandwiches

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  1. Simple Mills Cinnamon Cookies

  2. Nadamoo vanilla ice cream (any flavor will do but I do recommend using Nadamoo)


  1. Sandwich about a tablespoon in between two cookies.

  2. Top with chocolate chips, nut butter, and whatever else you want!

  3. Enjoy!

Second Dessert: Apple Cider Donuts

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1 cup almond flour 
1 1/4 cup gluten free baking flour (I used rice)
1 tbs baking powder
2 tbs cinnamon 
1 tbs nutmeg 
Pink salt 
2 tbs coconut flour (optional)

1/3 cup organic local maple syrup 
1/3 cup organic Apple cider
1/4 cup @elliesbest almond milk
1 tbs melted coconut oil
1 tsp vanilla extract 
1/4 cup organic apple sauce
2 flax eggs (1 tbs flax meal/ 2 tbs water makes 1 flax egg)

1/2 cup organic powdered sugar
1 tbs Apple Cider


  1. Heat oven to 350.

  2. Combine wet and dry ingredients into separate bowls.

  3. Fold wet ingredients into dry ingredients. Mix.

  4. Place a piping bag (I made mine out of a ziplock by cutting the corner), and pipe into donut pan.

  5. Bake for 12 minutes. Makes about 8-10 donuts.

  6. While baking, combine 1/2 cup organic powdered sugar with 1 tbs Apple cider in a flat bowl and mix. This will be your glaze.

  7. Let donuts cool for a few minutes and dip them in the glaze. I topped mine with brown sugar and pecans.

  8. Enjoy!!

That’s all you guys! I really hope you find this useful for your last-minute Thanksgiving meal plans.

Rebecca Tolan