30 Gluten Dairy Free Thanksgiving Recipes Your Guests Will Love

This time of year fills my kitchen with cozy smells and family chatter. The holidays also bring questions about gluten and dairy in the foods we share. I made this post because planning a gluten-free, dairy-free Thanksgiving can be a scramble. I wanted to offer a simple plan that still tastes like a holiday.

If you cook for a crowd and want meals that everyone can enjoy, this is for you. This guide helps hosts, busy families, and friends who avoid gluten or dairy. You don’t have to choose between safety and flavor anymore.

You will get 30 recipes that are gluten-free and dairy-free. The collection covers sides, mains, and desserts to round out a full menu. Each recipe uses common ingredients and simple steps. They are tested, reliable, and friendly to weeknight cooks. I also add make-ahead tips and swap ideas so you can plan ahead.

Imagine creamy dairy-free mashed potatoes made with almond milk. Think of a tangy cranberry sauce without gluten. Picture a pie with a coconut milk filling and a crisp gluten-free crust. There are savory roasts, vegetable sides, and comforting puddings that still feel like a holiday.

This guide also shows you how to keep flavors bold without dairy. It offers simple substitutions and smart shopping lists. You can plan a menu in minutes and cook with confidence.

Start with a quick scan of the collection and pick a few crowd-pleasers. Then mix and match to fit your guests and pantry. If you try a recipe, tell me what worked for your table. You deserve a warm, tasty Thanksgiving that everyone can enjoy.

1. Roasted Vegetable Medley

You want a gluten-free, dairy-free side that fits every plate this Thanksgiving? This roasted vegetable medley uses Brussels sprouts, carrots, red onions, and more you can find seasonally. Roasting brings out natural sweetness and gives the vegetables a tender, caramelized bite you can taste. It pairs with almost any main dish and helps you keep the menu simple.

Next steps.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 35 mins

– Total Time: 50 mins

– Calories: 120 per serving

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 1g

– Carbohydrates: 15g

– Fiber: 5g

– Protein: 3g

Ingredients:

– 2 cups Brussels sprouts, halved

– 2 large carrots, sliced

– 1 large red onion, cut into wedges

– 2 tbsp olive oil

– 1 tsp salt

– 1/2 tsp black pepper

– Fresh herbs for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, toss Brussels sprouts, carrots, and onion with olive oil, salt, and pepper.

3. Spread the vegetables evenly on a baking sheet.

4. Roast for 30-35 minutes, stirring halfway through, until the vegetables are golden and tender.

5. Turn onto a serving plate and garnish with fresh herbs before serving.

Tips:

– Feel free to mix in other seasonal vegetables like sweet potatoes or squash for added variety.

– Ensure not to overcrowd the baking sheet; this allows for even roasting.

2. Stuffed Acorn Squash

You want a centerpiece that looks fabulous and fits a gluten free, dairy free table. Stuffed acorn squash checks both boxes. The squash halves roast until tender and sweet, like little cups. Inside, a warm mix of quinoa, cranberries, and walnuts brings contrast and crunch. Aromatic cinnamon and nutmeg tie it all to fall flavors. It’s cozy and crowd pleasing for any Thanksgiving or gluten free feast.

This dish works beautifully for vegetarians and for guests who need dairy free options. It also doubles as a memorable table centerpiece that you can prep ahead.

Recipe Overview:

– Servings: 4

– Prep Time: 20 mins

– Cook Time: 40 mins

– Total Time: 60 mins

– Calories: 250 per serving

Nutrition Information:

– Total Fat: 10g

– Saturated Fat: 2g

– Carbohydrates: 35g

– Fiber: 7g

– Protein: 8g

Ingredients:

– 2 medium acorn squashes, halved and seeded

– 1 cup cooked quinoa

– 1/2 cup dried cranberries

– 1/2 cup chopped walnuts

– 1 tsp cinnamon

– 1/2 tsp ground nutmeg

– Salt and pepper to taste

– Olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Drizzle the squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 20-25 minutes.

3. In a bowl, mix the quinoa, cranberries, walnuts, cinnamon, and nutmeg.

4. Once the squash is tender, fill each half with the quinoa mixture.

5. Return to the oven for another 15 minutes, allowing the flavors to meld.

Tips:

– Swap walnuts for pecans or almonds if there are nut allergies.

– Drizzle with a balsamic glaze before serving for an extra zing.

3. Creamy Cauliflower Mash

You want a side that fits a gluten free and dairy free table. Creamy cauliflower mash gives you a smooth bite without dairy. Steam the florets and blend them with garlic and unsweetened almond milk for a soft, velvety texture. It pairs with gravy and roasts and helps keep meals lighter without losing flavor.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 90 per serving

Nutrition Information:

– Total Fat: 5g

– Saturated Fat: 0g

– Carbohydrates: 10g

– Fiber: 3g

– Protein: 3g

Ingredients:

– 1 large head of cauliflower, chopped

– 2 cloves garlic, minced

– 1/4 cup unsweetened almond milk

– Salt and pepper to taste

– 1/4 tsp nutmeg

Instructions:

1. Steam the cauliflower florets until fork-tender, about 10-15 minutes.

2. In a large bowl, combine the steamed cauliflower, garlic, almond milk, salt, pepper, and nutmeg.

3. Mash with a potato masher or blend until smooth and creamy.

4. Taste and adjust seasoning, then serve warm.

Tips:

– For deeper flavor, roast the garlic before adding it to the mash.

– If you want it extra creamy, add more almond milk gradually until you reach the desired consistency.

4. Butternut Squash Soup

Want a warm, gluten-free and dairy-free starter for Thanksgiving? This butternut squash soup fits the bill. It blends roasted squash with coconut milk for a silky texture and a touch of ginger for brightness. The color and aroma welcome guests as you start the meal. This simple soup is easy to make, and it feels special on the table.

Let’s break it down.

Next steps: gather the ingredients and preheat your oven.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 45 mins

– Total Time: 60 mins

– Calories: 150 per serving

Ingredients:

– 1 large butternut squash, peeled and cubed

– 1 can coconut milk

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 inch piece of ginger, grated

– 4 cups vegetable broth

– Salt and pepper to taste

– Optional garnish: roasted pumpkin seeds

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Toss the squash with a little olive oil, salt, and pepper, and roast 25–30 minutes until tender.

3. In a large pot, sauté the onion and garlic until translucent, about 5 minutes.

4. Add the roasted squash, ginger, coconut milk, and vegetable broth.

5. Simmer 15 minutes, then blend until smooth with an immersion blender.

6. Taste and adjust salt. Serve hot.

Tips:

– Garnish with roasted pumpkin seeds for crunch.

– A small drizzle of balsamic reduction adds depth if you like.

5. Quinoa Salad with Pomegranate and Mint

You’re looking for a gluten and dairy free side that shines this Thanksgiving. Try a quinoa salad with pomegranate seeds and mint. It adds ruby red color and a bright lemon tang. It comes together fast and keeps well for make ahead meals.

Ingredients:

– 1 cup quinoa

– 2 cups water

– 1 cup pomegranate seeds

– 1/4 cup fresh mint, chopped

– 1/4 cup olive oil

– 2 tbsp lemon juice

– Salt and pepper to taste

Instructions:

1. Rinse quinoa under cold water and combine with water in a saucepan. Bring to a boil, then cover and simmer for about 15 minutes until fluffy.

2. In a large bowl, stir in cooked quinoa, pomegranate seeds, and mint.

3. Whisk olive oil with lemon juice, salt, and pepper. Pour over the salad and toss gently.

4. Chill for 10 minutes before serving to let flavors meld.

Nutrition Information:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 15 mins

– Total Time: 30 mins

– Calories: 180 per serving

– Total Fat: 6g

– Saturated Fat: 1g

– Carbohydrates: 27g

– Fiber: 4g

– Protein: 6g

Tips:

– Make it ahead; flavors meld as it rests.

– Add sliced cucumber for extra crunch.

– Store in the fridge up to 2 days for easy leftovers.

6. Green Bean Almondine

Worried that a gluten free, dairy free side won’t taste special? You can make green bean almondine that feels festive and fresh. It’s simple and fast, yet it looks and feels like a restaurant dish. You get a crisp bite from the beans and a nutty crunch from almonds. A squeeze of lemon brightens every bite, so your plate feels lively. Best of all, you’ll have it on the table in minutes.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 130 per serving

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 0.5g

– Carbohydrates: 10g

– Fiber: 4g

– Protein: 4g

Ingredients:

– 1 lb fresh green beans, trimmed

– 1/4 cup slivered almonds

– 2 tbsp olive oil

– 1 lemon, juiced

– Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the green beans for 3 to 4 minutes until bright green and tender-crisp.

2. Drain and transfer the beans to an ice bath to stop the cooking.

3. In a large skillet, heat olive oil over medium heat. Toast the almonds until golden.

4. Add the green beans to the skillet with lemon juice. Season with salt and pepper, and toss to heat through.

5. Serve warm, with extra almonds sprinkled on top if you like.

Tips:

– Blanching keeps color bright.

– For extra flavor, try a light sprinkle of nutritional yeast before serving.

7. Sweet Potato Casserole with Coconut Topping

Looking for a dairy-free, gluten-free sweet potato dish for your holiday table? This version swaps marshmallows for a crisp coconut topping. Creamy sweet potatoes get warm with cinnamon and vanilla, making a cozy side that pairs with all your savory dishes. Kids and adults both love it.

Here is why this works for busy cooks. It comes together quickly, uses pantry staples, and bakes to a golden top that satisfies without dairy. Next steps: gather ingredients and start.

Recipe Overview

– Servings: 8

– Prep Time: 15 mins

– Cook Time: 40 mins

– Total Time: 55 mins

– Calories: 210 per serving

Nutrition Information:

– Total Fat: 9g

– Saturated Fat: 3g

– Carbohydrates: 35g

– Fiber: 5g

– Protein: 3g

Ingredients:

– 4 large sweet potatoes, peeled and cubed

– 1/4 cup maple syrup

– 1 tsp cinnamon

– 1 tsp vanilla extract

– 1 cup shredded coconut

– 1/2 cup walnuts, chopped

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Boil sweet potatoes in salted water until tender, about 20 minutes. Drain and mash.

3. Stir in maple syrup, cinnamon, and vanilla until well combined.

4. Transfer to a baking dish and sprinkle with coconut and walnuts.

5. Bake for 25 minutes until the topping is golden brown.

Tips:

– This casserole can be made ahead and reheated. Just add a few extra minutes to the baking time.

– Experiment with other nuts like pecans or hazelnuts for a different flavor.

8. Vegan Pumpkin Pie

Craving a dessert that fits your gluten-free and dairy-free kitchen? This vegan pumpkin pie is a quiet star at the end of Thanksgiving. The crust stays crisp, the filling is silky and warmly spiced. You get big flavor without dairy, and the pie still feels festive.

Here is why you’ll love it: a short ingredient list, easy steps, and a finish that looks like the real thing. Serve it next to coconut whipped cream for a cloud of topping.

Recipe Overview:

– Servings: 8

– Prep Time: 15 mins

– Cook Time: 60 mins

– Total Time: 75 mins

– Calories: 160 per serving

Ingredients:

– 1 gluten-free pie crust

– 1 can pumpkin puree

– 1/2 cup maple syrup

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp ginger

– 1/4 tsp cloves

– 1/4 cup almond milk

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, whisk pumpkin, maple syrup, spices, and almond milk until smooth.

3. Pour filling into the gluten-free crust.

4. Bake 60 minutes, or until the center is set.

5. Let cool, then top with coconut whipped cream and slice.

Tips:

– For extra creaminess, blend the filling briefly in a processor.

– Chill the pie a few hours to firm the slices.

9. Cranberry Sauce with Orange Zest

Want a cranberry sauce that shines on the table and fits gluten-free and dairy-free diets? This fresh version boosts tart berries with bright orange zest and juice. Ditch the canned stuff this year and serve a homemade sauce that pops with flavor. It pairs nicely with turkey and works great with plant-based mains, giving a lively contrast to rich, comforting dishes.

Recipe Overview:

– Servings: 8

– Prep Time: 5 mins

– Cook Time: 15 mins

– Total Time: 20 mins

– Calories: 70 per serving

Ingredients:

– 12 oz fresh cranberries

– 1/2 cup maple syrup

– 1 orange, juiced and zested

– 1/4 tsp cinnamon

Instructions:

1. In a saucepan, add cranberries, maple syrup, orange juice and zest, and cinnamon.

2. Bring to a boil, then reduce heat. Simmer 10 to 15 minutes until the berries burst and the sauce thickens.

3. Let the sauce cool to thicken more before serving.

Nutrition Information:

– Total Fat: 0 g

– Saturated Fat: 0 g

– Carbohydrates: 18 g

– Fiber: 2 g

– Protein: 0 g

Tips:

– Make this in advance and refrigerate up to 7 days.

– For extra texture, stir in chopped apples or toasted nuts just before serving.

10. Grilled Vegetable Platter

Gathering for Thanksgiving means feeding a crowd without stress. A grilled vegetable platter fits gluten and dairy free needs while still feeling special. It brings color to the table and a hint of smoke that wakes the flavors of every bite. You can pick peppers, zucchini, asparagus, and mushrooms for a vibrant spread that works as an appetizer or side.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 15 mins

– Total Time: 30 mins

– Calories: 120 per serving

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 1g

– Carbohydrates: 11g

– Fiber: 4g

– Protein: 3g

Ingredients:

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 zucchini, sliced

– 1 cup mushrooms, halved

– 1/4 cup olive oil

– Salt and pepper to taste

– Balsamic glaze for drizzling

Instructions:

1. Preheat grill to medium-high.

2. Toss vegetables with olive oil, salt, and pepper.

3. Grill 5-7 minutes per side until tender and charred.

4. Arrange on a platter, drizzle with balsamic glaze, and garnish with fresh herbs.

Tips:

– Choose seasonal veggies; asparagus and eggplant work well too.

– If you don’t have a grill, use a grill pan on the stove.

11. Spiced Lentil and Mushroom Loaf

You want a gluten-free, dairy-free centerpiece that still feels festive. This spiced lentil and mushroom loaf fits the bill. It packs protein and bold flavor from lentils, mushrooms, carrots, and warm spices. The loaf slices neatly and holds up as the star at your Thanksgiving table.

Recipe Overview:

– Servings: 6

– Prep Time: 20 mins

– Cook Time: 50 mins

– Total Time: 1 hr 10 mins

– Calories: 180 per serving

Nutrition Information:

– Total Fat: 6g

– Saturated Fat: 0.5g

– Carbohydrates: 26g

– Fiber: 8g

– Protein: 10g

Ingredients:

– 1 cup cooked lentils

– 1 cup mushrooms, finely chopped

– 1 carrot, grated

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tsp thyme

– 1/2 cup gluten-free breadcrumbs

– 1 tbsp gluten-free soy sauce

Instructions:

1) Preheat the oven to 375°F (190°C) and line a loaf pan with parchment.

2) Sauté onion and garlic until soft, then add mushrooms and carrot until the vegetables are tender.

3) In a large bowl, mix lentils, sautéed vegetables, thyme, breadcrumbs, and soy sauce. Stir until the mixture holds together.

4) Shape the mix into a loaf and press it into the lined pan.

5) Bake 45–50 minutes until the loaf is firm and edges look browned. Let it rest 10 minutes before slicing.

Tips:

– For a vegan binding, whisk in flaxseed meal with a little water.

– Rest time helps the loaf keep its shape when you slice it.

12. Apple Crisp with Oat Topping

You want a gluten-free, dairy-free dessert that still feels like a treat. This Apple Crisp with Oat Topping brings warmth with tart apples, cinnamon, and a crunchy oat crust. It is quick to make, serves six, and you can prep ahead for a smooth Thanksgiving timeline. It shines as a gluten-free, dairy-free finish that satisfies the crowd.

Here is why it works and how to make it.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 30 mins

– Total Time: 45 mins

– Calories: 220 per serving

Ingredients:

– 4 cups sliced apples (Granny Smith or Honeycrisp)

– 1 cup gluten-free oats

– 1/2 cup almond flour

– 1/4 cup coconut oil, melted

– 1/2 cup maple syrup

– 1 tsp cinnamon

– Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C).

2. In a baking dish, toss apples with maple syrup and cinnamon.

3. In a separate bowl, mix oats, almond flour, melted coconut oil, and salt until crumbly.

4. Spread the oat mix over the apples.

5. Bake 30-35 minutes until the top is golden and the filling bubbles.

Tips:

– Use a mix of sweet and tart apples for depth.

– Serve warm with dairy-free ice cream.

– Leftovers taste great for breakfast with dairy-free yogurt.

13. Zucchini Fritters

Planning a Thanksgiving spread that is gluten-free and dairy-free? You want something that’s quick, tasty, and crowd-friendly. Zucchini fritters fit the bill. They come out light, crispy, and full of flavor. They’re a smart veggie boost that guests won’t expect to love this much.

Here is why they work at the holiday table:

– They can be made ahead and reheated with little fuss.

– They freeze well, so you can batch cook for days of gifting or hosting.

– They stay tasty without dairy or gluten, yet they feel festive.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 150 per serving

Ingredients:

– 2 large zucchinis, grated

– 1/2 cup gluten-free flour

– 1/4 cup green onions, chopped

– 1 egg or egg substitute

– 1 tsp garlic powder

– Salt and pepper to taste

– Optional: 1 tbsp chopped fresh dill or parsley

– Olive oil for frying

Instructions:

1. Grate the zucchini and press out excess moisture with a clean kitchen towel.

2. In a bowl, mix zucchini, flour, green onions, egg, garlic powder, salt, and pepper until a loose batter forms.

3. Heat a thin layer of olive oil in a skillet over medium heat.

4. Drop spoonfuls of batter into the pan, then flatten slightly to form patties.

5. Cook 3–4 minutes per side, until golden and crisp.

6. Drain on paper towels and serve warm with a dairy-free yogurt dip or a tangy sauce.

Tips:

– Mix in dill or parsley for a fresh herb note.

– For crispier fritters, pat the grated zucchini dry a second time before mixing.

– Try a quick side dip: dairy-free yogurt whisked with lemon juice and pinch of salt.

14. Beet and Citrus Salad

If you need gluten-free and dairy-free options, this beet and citrus salad fits your table. It brings bright color and fresh flavor to the Thanksgiving spread. Beets roast until tender and pair with orange segments for a sweet-tangy bite, while a simple vinaigrette ties it all together. Here’s why it works on your menu: it can be made ahead and plays nicely with richer dishes.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 30 mins

– Total Time: 40 mins

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 5g

– Saturated Fat: 0g

– Carbohydrates: 25g

– Fiber: 5g

– Protein: 3g

Ingredients:

– 3 medium beets, roasted and sliced

– 2 oranges, segmented

– 1/4 cup red onion, thinly sliced

– 3 cups mixed greens

– 1/4 cup olive oil

– 2 tbsp balsamic vinegar

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and roast the beets until tender, about 30 minutes. Let cool, then slice.

2. In a large bowl, combine mixed greens, beets, orange segments, and red onion.

3. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

4. Drizzle the dressing over the salad and toss gently to combine.

5. Serve immediately for the best flavor.

Tips:

– Add toasted nuts for crunch and extra nutrition.

– This salad can be made ahead; add the dressing right before serving.

15. Cauliflower Buffalo Wings

You want a tasty gluten and dairy free snack for Thanksgiving. Cauliflower buffalo wings give you crunch, heat, and a friendly vibe. They are easy to make and a hit with guests. They go great with celery sticks and a dairy free ranch for dipping.

Recipe Overview:

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 25 mins

– Total Time: 40 mins

– Calories: 200 per serving

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 1g

– Carbohydrates: 30g

– Fiber: 5g

– Protein: 6g

Ingredients:

– 1 head cauliflower, cut into florets

– 1 cup gluten-free flour

– 1 cup almond milk

– 1 cup buffalo sauce

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together gluten-free flour, almond milk, salt, and pepper until smooth.

3. Dip each cauliflower floret into the batter, then place on the baking sheet.

4. Bake for 20-25 minutes until crispy and golden.

5. Toss in buffalo sauce and return to the oven for an additional 5 minutes to set the sauce.

Tips:

– Adjust the spice level by using mild or hot buffalo sauce.

– Serve immediately for the best texture and flavor.

16. Roasted Garlic Mashed Potatoes

Looking for a creamy mashed potato that fits gluten-free and dairy-free diets this Thanksgiving? Roasted garlic adds a sweet, mellow depth that pairs with every main dish. These potatoes stay light and fluffy, yet rich from olive oil or dairy-free butter. They soak up gravy and make a cozy, family-friendly side.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 40 mins

– Total Time: 55 mins

– Calories: 210 per serving

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 1g

– Carbohydrates: 35g

– Fiber: 4g

– Protein: 3g

Ingredients:

– 2 lbs Yukon Gold potatoes, peeled and cubed

– 1 head roasted garlic

– 1/4 cup olive oil or dairy-free butter

– Salt and pepper to taste

Instructions:

1. Place the potatoes in a pot with salted water. Boil until tender, about 20–25 minutes. Drain well.

2. Squeeze the roasted garlic cloves into the pot with the potatoes.

3. Add olive oil or dairy-free butter, then mash until everything is smooth and creamy.

4. Season with salt and pepper. Taste and adjust until it’s just right. Serve warm.

Tips:

– Stir in chopped chives or parsley for a fresh accent.

– For extra silkiness, use a hand masher briefly, then whisk a moment to lighten the texture.

17. Carrot and Raisin Salad

Need a bright, quick side for a gluten-free Thanksgiving? This carrot and raisin salad adds sweet crunch to your busy table. Prep takes 10 minutes, and flavors meld while you finish other dishes. Shredded carrots meet plump raisins, tossed with a light olive oil dressing. Apple cider vinegar gives a gentle tang you can taste. Serve it chilled or straight from the fridge for a crisp bite.

If you like more crunch, top with chopped nuts. You can prep it a few hours ahead and keep it cool.

Recipe Overview

– Servings: 4

– Prep Time: 10 mins

– Total Time: 10 mins

Ingredients

– 4 cups shredded carrots

– 1/2 cup raisins

– 1/4 cup olive oil

– 2 tbsp apple cider vinegar

– Salt and pepper to taste

Instructions

1. In a large bowl, combine shredded carrots and raisins.

2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.

3. Pour dressing over the salad and toss well.

4. Let sit for at least 10 minutes to let flavors meld.

Tips

– Add a handful of chopped nuts for extra crunch.

– This salad can be made a few hours in advance.

18. Balsamic Roasted Brussels Sprouts

Want a show stopping, gluten dairy free side for Thanksgiving? Balsamic roasted Brussels sprouts fit the bill. They roast until the outsides are crisp and the centers are tender. A quick balsamic glaze adds a tangy kiss that brightens their natural flavor. Here’s how you make them in 5 steps.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 20 mins

– Total Time: 30 mins

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 9g

– Saturated Fat: 1g

– Carbohydrates: 14g

– Fiber: 5g

– Protein: 4g

Ingredients:

– 1 lb Brussels sprouts, trimmed and halved

– 1/4 cup balsamic vinegar

– 2 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss sprouts with oil, balsamic, salt, pepper.

3. Spread them on a baking sheet, cut side down.

4. Roast 20-25 minutes until crisp and caramelized.

5. Drizzle with balsamic reduction before serving.

Tips:

– For extra texture, stir in chopped nuts or dried cranberries before roasting.

– Make ahead: roast, cool, and reheat in a hot oven for 5 minutes.

Pair with gluten free turkey or roasted chicken for a complete meal.

19. Vegan Stuffed Peppers

Looking for a gluten-free and dairy-free main that still feels cozy and tasty? These vegan stuffed peppers fit the bill. They bring color to the table and big flavor from quinoa and black beans. The spices wake the peppers up, and the dish stays light yet filling.

Serve with a simple side salad for balance and you have a complete meal that satisfies.

Recipe Overview:

– Servings: 4

– Prep Time: 15 mins

– Cook Time: 35 mins

– Total Time: 50 mins

– Calories: 220 per serving

Nutrition Information:

– Total Fat: 5g

– Saturated Fat: 0.5g

– Carbohydrates: 38g

– Fiber: 8g

– Protein: 9g

Ingredients:

– 4 bell peppers, halved and seeded

– 1 cup cooked quinoa

– 1 can black beans, rinsed and drained

– 1 tsp cumin

– 1 tsp chili powder

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix quinoa, black beans, cumin, chili powder, salt, and pepper.

3. Stuff the mixture into halved peppers and place in a baking dish.

4. Cover with foil and bake 25-30 minutes until peppers are tender.

5. Uncover and bake 5-7 more minutes if you like softer peppers. Serve warm with avocado or salsa.

Tips:

– Add corn or diced tomatoes to the filling for extra zest.

– Leftovers keep in the fridge for several days.

Vegan stuffed peppers are a feast for the eyes and the taste buds! Bursting with quinoa and black beans, they’re the perfect cozy, gluten dairy free Thanksgiving main that keeps everyone coming back for seconds.

20. Pumpkin Sage Risotto

You’re planning a Thanksgiving that is gluten-free and dairy-free. This pumpkin sage risotto helps the menu feel festive. It’s creamy and comforting, with bright pumpkin color and a hit of fresh sage. It works as a main dish or an elegant side that your guests will notice.

Here is why it shines and how you can use it. The pumpkin adds sweetness and a silky texture, while sage gives an seasonal aroma. You can serve it warm alongside roasted veggies or roast chicken for a balanced table.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 30 mins

– Total Time: 40 mins

– Calories: 240 per serving

Ingredients:

– 1 cup Arborio rice

– 1/2 cup pumpkin purée

– 1 onion, chopped

– 4 cups vegetable broth

– 1/4 cup nutritional yeast

– 1 tbsp fresh sage, chopped

– Salt and pepper to taste

Instructions:

1. In a large pot, heat a tablespoon of olive oil and sauté onion until translucent.

2. Add Arborio rice and toast for 2-3 minutes.

3. Gradually add in vegetable broth, one ladle at a time, stirring continuously until absorbed.

4. Once creamy, stir in pumpkin purée, nutritional yeast, sage, salt, and pepper.

5. Cook for an additional 5 minutes and serve warm.

Tips:

– For extra creaminess, stir in a splash of almond milk toward the end.

– Make it savory by adding sautéed mushrooms or spinach.

21. Chocolate Avocado Mousse

If you want a dessert that fits gluten-free and dairy-free needs but still feels indulgent, this Chocolate Avocado Mousse is for you. It blends creamy avocado with cocoa for depth, a touch of maple for sweetness, and a splash of almond milk for smooth texture. No dairy, no gluten, and it comes together in minutes. You get a silky treat that ends your Thanksgiving meal on a rich note.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 0 mins

– Total Time: 10 mins

– Calories: 150 per serving

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 1g

– Carbohydrates: 20g

– Fiber: 5g

– Protein: 3g

Ingredients:

– 2 ripe avocados

– 1/2 cup cocoa powder

– 1/2 cup maple syrup

– 1/4 cup almond milk

– 1 tsp vanilla extract

Instructions:

1. In a blender, blend the avocados, cocoa powder, maple syrup, almond milk, and vanilla until smooth.

2. Scrape the sides and blend again until velvety.

3. Taste and add a touch more maple if you want it sweeter.

4. Spoon into four small cups and chill for at least 30 minutes before serving.

Tips:

– Top with fresh berries or coconut whipped cream for a festive finish.

– Make ahead of time—the mousse stays good in the fridge for a few days.

22. Maple Roasted Carrots

You want a gluten and dairy free side that feels special on Thanksgiving, something your guests will actually reach for. Maple roasted carrots bring warm sweetness from the syrup and a deep, smoky edge from roasting. They emerge with a glossy glaze and a tender bite, a caramel kiss in every bite. You can pull them off in about 35 minutes with simple pantry staples.

Here is why this is a solid choice: it pairs with turkey, pork, or veggie mains, and adds color to your table.

Ingredients:

– 1 lb baby carrots

– 2 tbsp maple syrup

– 1 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the carrots with maple syrup, olive oil, salt, and pepper.

3. Spread the carrots in a single layer on a baking sheet.

4. Roast for 20-25 minutes, until the carrots are tender and have a caramelized edge.

5. Serve warm. Garnish with fresh herbs if you like.

Tips:

– Use a mix of carrot colors for a nice table look.

– For extra crunch, sprinkle toasted nuts right before serving.

23. Vegetable and Chickpea Tagine

Looking for a cozy gluten-free dish for Thanksgiving? A vegetable and chickpea tagine brings warmth to the table. It blends Moroccan spices with a mix of vegetables and chickpeas. The result is a hearty, crowd-pleasing meal that cooks in under an hour and pairs well with gluten-free couscous.

Here is the full recipe you can follow.

Recipe Overview:

– Servings: 6

– Prep Time: 15 mins

– Cook Time: 40 mins

– Total Time: 55 mins

– Calories: 250 per serving

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 1g

– Carbohydrates: 40g

– Fiber: 10g

– Protein: 9g

Ingredients:

– 2 cups mixed vegetables (zucchini, carrots, bell peppers)

– 1 can chickpeas, drained and rinsed

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tsp ground cumin

– 1 tsp ground coriander

– 1/2 tsp cinnamon

– 4 cups vegetable broth

– Gluten-free couscous, for serving

Instructions:

1. In a large pot, heat a little oil. Sauté onion and garlic until soft.

2. Stir in vegetables, chickpeas, spices, and vegetable broth. Bring to a boil.

3. Reduce heat and simmer about 30 minutes, until vegetables are tender and the sauce thickens.

4. Serve the tagine over hot gluten-free couscous.

Tips:

– Use whatever vegetables you have on hand.

– Finish with chopped cilantro or parsley for brightness.

– A squeeze of lemon adds a fresh lift.

24. Savory Oatmeal with Spinach and Mushrooms

Want a warm, gluten-free, dairy-free dish for a relaxed Thanksgiving brunch? This savory oatmeal fits the bill. It pairs creamy oats with sautéed spinach and mushrooms. Nutritional yeast adds a cheesy vibe without dairy. The dish is filling, easy to make, and feeds the whole table.

Here is why it shines at your table.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 200 per serving

Nutrition Information:

– Total Fat: 4g

– Saturated Fat: 0.5g

– Carbohydrates: 34g

– Fiber: 6g

– Protein: 8g

Ingredients:

– 2 cups gluten-free oats

– 4 cups vegetable broth or water

– 2 cups spinach, chopped

– 1 cup mushrooms, sliced

– 1/4 cup nutritional yeast

– Salt and pepper to taste

Instructions:

1. In a saucepan, bring vegetable broth or water to a boil.

2. Add oats and reduce heat to a simmer, cooking for about 5-7 minutes until creamy.

3. In a skillet, sauté spinach and mushrooms until tender.

4. Stir sautéed vegetables and nutritional yeast into the cooked oatmeal.

5. Season with salt and pepper and serve immediately.

Tips:

– For extra creaminess, top with avocado or a poached egg.

– Leftovers reheat well; add a splash of broth to loosen.

25. Broccoli and Potato Soup

If you want a warm, dairy-free soup that fits a busy Thanksgiving day, give broccoli and potato soup a try. It’s creamy without cream and easy to make. The broccoli and potato blend creates a smooth, comforting texture. Use gluten-free vegetable broth to keep this soup gluten-free. Finish with nutritional yeast for a cheesy flavor that guests with dairy allergies can enjoy.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 30 mins

– Total Time: 40 mins

– Calories: 180 per serving

Nutrition Information:

– Total Fat: 6g

– Saturated Fat: 0.5g

– Carbohydrates: 30g

– Fiber: 6g

– Protein: 6g

Ingredients:

– 2 cups broccoli florets

– 2 large potatoes, peeled and diced

– 1 onion, chopped

– 4 cups gluten-free vegetable broth

– 1/4 cup nutritional yeast

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil and sauté the onion until translucent.

2. Add potatoes and broccoli, then pour in the gluten-free vegetable broth. Bring to a boil.

3. Reduce heat and simmer for 20 minutes until vegetables are tender.

4. Blend until smooth with an immersion blender. Stir in nutritional yeast, salt, and pepper.

5. Serve warm, with a little extra nutritional yeast on top if you like.

Tips:

– For more depth, add garlic or thyme while sautéing the onions.

– This soup freezes well, so you can make extra for later meals.

26. Grilled Corn Salad

Fall is here and busy evenings are coming fast. You need a side that fits gluten and dairy free guests and still tastes like a celebration. A grilled corn salad does the job. Smoky corn meets juicy tomatoes, fresh cilantro, and a bright lime kick. It feels light, but it brings real flavor to the Thanksgiving table.

Here is the complete recipe you can make this week.

Recipe Overview:

– Servings: 6

– Prep Time: 10 mins

– Cook Time: 15 mins

– Total Time: 25 mins

– Calories: 120 per serving

Nutrition Information:

– Total Fat: 4g

– Saturated Fat: 0g

– Carbohydrates: 20g

– Fiber: 3g

– Protein: 3g

Ingredients:

– 4 ears of corn, husked and grilled

– 1 cup cherry tomatoes, halved

– 1/4 cup red onion, diced

– 1/4 cup fresh cilantro, chopped

– Juice of 1 lime

– Salt and pepper to taste

Instructions:

1. Grill corn until charred, about 10 minutes; let cool, then cut kernels off the cob.

2. In a bowl, mix grilled corn, tomatoes, red onion, cilantro, lime juice, salt, and pepper.

3. Toss well and serve at room temperature or chilled.

Tips:

– Stir in diced avocado for extra creaminess and healthy fats.

– This salad can be made a few hours ahead to deepen the flavors.

27. Pear and Arugula Salad

Need a bright side that fits a gluten-free and dairy-free table. This pear and arugula salad does just that. The greens stay crisp, the pears add sweetness, and the arugula gives a peppery bite. A honey-lemon dressing brings it all together with simple, bold flavor.

Here is why this works for Thanksgiving. It cleanses the palate, looks festive, and comes together in minutes. You can prep the ingredients in advance and dress the salad right before serving. Best of all, it balances heavy dishes without stealing the spotlight.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 0 mins

– Total Time: 10 mins

– Calories: 130 per serving

Nutrition Information:

– Total Fat: 6g

– Saturated Fat: 0g

– Carbohydrates: 19g

– Fiber: 3g

– Protein: 2g

Ingredients:

– 4 cups arugula

– 2 ripe pears, sliced

– 1/4 cup walnuts, toasted

– 1/4 cup olive oil

– 2 tbsp honey or maple syrup

– Juice of 1 lemon

– Salt and pepper to taste

Instructions:

1. In a large bowl, toss arugula, pears, and walnuts.

2. In a small bowl, whisk olive oil, honey, lemon juice, salt, and pepper.

3. Drizzle the dressing over the salad and toss gently to coat.

4. Serve immediately for crisp flavor.

Tips:

– Add crumbled dairy-free feta for extra creaminess.

– Use seasonal fruits like pomegranate arils for a pop of color.

Brighten up your Thanksgiving table with a pear and arugula salad! Crisp greens, sweet pears, and a zesty dressing create a delightful balance that cleanses the palate and adds festive flair to your gluten dairy free Thanksgiving recipes.

28. Coconut Curry Vegetable Stew

You want a dish that fits your gluten-free Thanksgiving plan. This Coconut Curry Vegetable Stew is perfect for that. It feeds a crowd with warmth and color. The coconut milk gives a silky base and the curry adds gentle heat.

Chickpeas add protein, and a mix of seasonal vegetables keeps the stew bright. Serve it with gluten-free bread or rice for a complete meal. Leftovers store well and make quick lunches.

Complete ingredients:

– 2 cups mixed vegetables (carrots, bell peppers, zucchini)

– 1 can chickpeas, drained and rinsed

– 1 can coconut milk

– 2 tbsp curry powder

– 1 onion, chopped

– 4 cups vegetable broth

– Salt and pepper to taste

– Optional: a squeeze of lime juice and chopped cilantro for brightness

– Optional: gluten-free bread or rice for serving

Steps:

1. In a large pot, sauté onion until translucent.

2. Add vegetables, chickpeas, and curry powder; stir to coat.

3. Pour in coconut milk and broth; bring to a gentle simmer.

4. Simmer 20 minutes until vegetables are tender.

5. Season with salt and pepper; serve with gluten-free bread or rice.

Tips:

– Adjust the curry powder to dial in your preferred heat.

– Leftovers make easy quick meals and refrigerate well for several days.

– Freeze any extra for an easy future supper.

Transform your Thanksgiving table with vibrant flavors! This Coconut Curry Vegetable Stew not only feeds a crowd but also warms the heart – a must-try gluten dairy free Thanksgiving recipe for every gathering!

29. Spicy Roasted Chickpeas

If you want a snack that’s gluten-free and full of flavor for Thanksgiving, these spicy roasted chickpeas hit the spot. They stay crispy and give a warm kick from paprika and cayenne. They are fast to make, high in protein, and easy to share across the table. Here is why they work for your feast: they travel well, fit a busy kitchen, and please both kids and adults.

Recipe Overview:

– Servings: 4

– Prep Time: 10 mins

– Cook Time: 30 mins

– Total Time: 40 mins

– Calories: 180 per serving

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 1g

– Carbohydrates: 24g

– Fiber: 6g

– Protein: 8g

Ingredients:

– 1 can chickpeas, drained and rinsed

– 2 tbsp olive oil

– 1 tsp paprika

– 1/2 tsp cayenne pepper

– Salt to taste

– 1/2 tsp garlic powder (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

2. Gently pat chickpeas dry. Toss with olive oil, paprika, cayenne, garlic powder if using, and salt.

3. Spread in a single layer on the sheet.

4. Roast 25–30 minutes, shaking halfway, until golden and crisp.

5. Let cool a few minutes before serving.

Tips:

– Swap in cumin or garlic powder for a different zing.

– Crumble over salads for extra crunch.

– Store in an airtight jar; they stay tasty for days.

30. Chocolate Chip Cookies

You want a dessert that fits gluten and dairy free guests. Chocolate chip cookies made with almond flour taste like the real thing, but without gluten or dairy. They stay soft and chewy. They are quick to mix, easy to share, and loved by kids and adults after a big Thanksgiving meal.

Here is the complete recipe you can follow.

Recipe Overview:

– Servings: 12

– Prep Time: 15 mins

– Cook Time: 12 mins

– Total Time: 27 mins

– Calories: 180 per serving

Nutrition Information:

– Total Fat: 10g

– Saturated Fat: 3g

– Carbohydrates: 18g

– Fiber: 2g

– Protein: 3g

Ingredients:

– 2 cups almond flour

– 1/2 cup coconut sugar

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/4 cup coconut oil, melted

– 1/4 cup almond milk

– 1/2 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, coconut sugar, baking soda, and salt.

3. Stir in melted coconut oil and almond milk until combined.

4. Fold in dark chocolate chips.

5. Drop spoonfuls onto the baking sheet and bake 10-12 minutes until golden.

Tips:

– Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

– You can add chopped nuts for extra crunch and flavor.

Indulge your guests this Thanksgiving with soft, chewy chocolate chip cookies that are both gluten and dairy free. Because everyone deserves a sweet treat after a festive feast!

Conclusion

This Thanksgiving, celebrate with an array of gluten dairy free Thanksgiving recipes that everyone can enjoy. From hearty mains to delectable desserts, these dishes prove that dietary restrictions don’t mean compromising on flavor or festivity.

As you gather around the table with loved ones, let these vibrant and healthy options inspire your holiday meal, making it memorable for all the right reasons!

Frequently Asked Questions

What Are Some Easy Gluten Dairy Free Thanksgiving Recipes I Can Prepare?

If you’re looking for easy gluten dairy free Thanksgiving recipes, you’re in luck! Dishes like Roasted Vegetable Medley and Creamy Cauliflower Mash are straightforward and packed with flavor. You can also try the Stuffed Acorn Squash for a stunning centerpiece that’s both delicious and visually appealing. These recipes are designed to be simple while still impressing your guests!

How Can I Ensure My Thanksgiving Menu is Both Festive and Gluten Dairy Free?

Creating a festive gluten dairy free menu is all about variety and vibrant flavors! Start with colorful sides like Quinoa Salad with Pomegranate and Mint and Balsamic Roasted Brussels Sprouts. Don’t forget a comforting main like the Spiced Lentil and Mushroom Loaf. For dessert, a Vegan Pumpkin Pie or Chocolate Chip Cookies will add a sweet finish. Incorporate seasonal ingredients to keep the menu exciting and festive!

What Are Some Healthy Thanksgiving Alternatives for Guests with Dietary Restrictions?

Healthy Thanksgiving alternatives can be both delicious and satisfying! Consider dishes like Butternut Squash Soup or Maple Roasted Carrots as starters. For mains, the Vegetable and Chickpea Tagine offers warmth and flavor. And don’t forget about desserts—try the Apple Crisp with Oat Topping for a guilt-free treat. These options ensure your guests with dietary restrictions feel included and satisfied!

Can I Make Traditional Thanksgiving Dishes Gluten and Dairy Free?

Absolutely! Many traditional Thanksgiving dishes can be easily adapted to be gluten and dairy free. For example, instead of regular stuffing, try Stuffed Peppers filled with quinoa and vegetables. You can also create a creamy mashed potato alternative with Roasted Garlic Mashed Potatoes made from dairy-free ingredients. Creative substitutions allow everyone to enjoy the classic flavors without compromising dietary needs!

What Are Some Quick and Easy Prep Tips for Gluten Dairy Free Thanksgiving Recipes?

To make your Thanksgiving preparation smooth and stress-free, start by planning your menu in advance. Choose recipes like Chocolate Avocado Mousse or Carrot and Raisin Salad that can be made ahead of time. Pre-chop vegetables for dishes like the Grilled Vegetable Platter and store them in the fridge. Lastly, enlist family help for a fun cooking session—teamwork makes everything easier and more enjoyable!