This Vegan & Gluten-Free Entrée Trumps the Turkey
Any vegan will probably tell you the same thing about Thanksgiving dining: You’re likely to be limited to a side dish-only meal.
Related: 12 Recipes for Feeding Your Gluten-Free Thanksgiving Guests
While there are usually quite a few vegetables involved and many traditional side dishes can easily be made vegan, usually with the simple substitution of olive oil for butter or non-dairy milk for regular milk, you’re probably going to miss out on an entrée.
Who said mushrooms can’t be part of Turkey day? (Photo: Alpha Smoot/Food52)
And no matter how delicious the sides are, it can feel a little sad, a little out of keeping with a holiday meal that’s so focused on celebration and plenty.
Related: 15 Gluten-Free Baked Goods that Don’t Miss Gluten One Bit
My strategy is to always offer to bring a vegan main dish to the Thanksgiving feast. Sometimes the host or hostess would rather take charge, and in those cases, I’m happy to put together a colorful plate of vegetable sides. But I’m always happy when I have a chance to contribute a vegan centerpiece, especially since it’s often the case that everyone at the table enjoys it along with me.
Related: Gluten-Free Holiday Dinner Rolls
This recipe makes us want to become vegans. (Photo: James Ransom/Food52)
These risotto-stuffed mushroom caps are a perfect offering for fellow vegans, for the veg-curious, and for omnivores alike.
Related: 8 Vegan Dinners that Moonlight as Lunches
The risotto filling is creamy and filling—decidedly worthy of being called a main course—and the mushroom caps create a pretty presentation and an additional layer of substance and heartiness. They’re easy to adapt, and while I love the choice of roasted carrots (which are a little unusual in risotto), you could use pretty much any root vegetable you like.
Related: 5 Vegan Casserole Essentials (+ Lentil Shepherd’s Pie)
Let this go-to side dish take the stress away from the big day. (Photo: James Ransom/Food52)
An added bonus of the recipe is that it’s easy to prepare and assemble in advance (prior to baking), so that you can simply transport and bake on Thanksgiving day.
Related: When a Vegan Comes to Dinner
Once you’ve mastered the recipe, you’ll find that it’s a perfect option for vegan entertaining at any time of year—holiday season or not!
Add some vegetables to your Thanksgiving spread. (Photo: Alpha Smoot/Food52)
Stuffed Portobello Mushrooms with Roasted Root Vegetable Risotto
Serves 8
8 large portobello mushroom caps, stems removed and cleaned
3 ½ tablespoons olive oil, divided
1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
Salt and pepper
5 cups low-sodium vegetable broth
1 medium white or yellow onion, diced
1 medium shallot, minced
2 cloves garlic, minced
1 cup arborio rice
½ cup white wine
¼ cup nutritional yeast
1 tablespoon fresh thyme leaves
2 teaspoons lemon juice
Breadcrumbs (optional)
See the full recipe (and save and print it) here.
By Gena Hamshaw.
