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.)
❏ 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!