This is our THANKSGIVING Meal Plan. The only turkey on the table are those paper decorations!
All gluten free, soy free, oil free, refined sugar free, whole grain.
Hopefully this is helpful for anyone who needs a similar plan.
Serving: 6 adults plus 3 children
❏ GF Baked Hushpuppies http://thevegan8.com/2015/08/17/vegan-baked-oil-free-hushpuppies/
❏ Lentil Loaf x2
❏ Buttermilk Mashed Potatoes (doubled)
❏ Cashew Gravy (doubled)
❏ Cranberry Sauce
❏ Gluten Free Stuffing (1.5xs recipe) (use vegan gluten free bread made with whole flours. And omit the oil. Add more broth if needed while cooking.
❏ Sweet Potato Casserole (sub the oil in the crumble for almond butter. Sub the oil in the mash for canned coconut cream.)
❏ Brussel Sprouts
❏ Pumpkin Pie x2
This crust for the pies:
Top with vanilla island coconut bliss ice cream
Don’t worry, you can still make an epic gluten free cold leftovers sandwich the next day!
LEFTOVERS! here’s a LINK to leftover pumpkin pie drop cookies! To freeze for later! http://bellavirtue.com/eat/leftover-pumpkin-pie-drop-cookies-freezeable/
Meal Plan Notes:
Pie: crust can be made 3 days before thanksgiving and kept covered in the refrigerator. You can make the pie filling 2 days before and kept seperate in a lidded container in the refrigerator. The pie can be assembled and baked 1 day before. If baking two pies it will take twice as long in the oven. Cover the crust with strips of foil to prevent burning.
Sweet Potato: can be made 1-2 days early. Keep the crumble topping seperate.
Gravy: can be made 1-2 days ahead.
Cranberry: can be made 1-2 days ahead. It’s served cold anyhow.
Lentil Loaf: lentils can be made 3 days early. Loaf can be assembled and not baked 1 day early. Baked on the day. Loaf takes longer to bake than the recipe says. And twice as long when baking two.
On the day: assemble all the dishes in oven safe casseroles so you can stick them all in the oven to be reheated for 10-15 minutes on 375°F. Or reheated on stove. Enjoy!