A gluten-free vegetarian Thanksgiving–those words make some people pretty nervous. Lucky for you Sea Maiden of Book of Yum decided it’d be nice to have some gluten-free veggie bloggers provide you with some inspiration, so she created The Gluten-Free Vegetarian Thanksgiving. Every day up until Thanksgiving a different blogger will share a Thanksgiving dish idea, and Sea will highlight them all on her site. You’ll have a whole menu waiting for you.
Obviously turkey is a big part of Thanksgiving for many people. Some people even call it the “star.” But you probably don’t think that. So if you’re not going to have the turkey, what do you do? The obvious choices are 1) not worry about it and eat plenty of sides or 2) make your own entree. If you’re in the latter group, here’s a dish you might want to try.
- olive oil for the pans
- 1 medium yellow onion, diced
- 1 medium stalk celery, ends trimmed, diced
- 3-4 cloves of garlic, minced
- 1 pound crimini mushrooms, cut into 1/2-inch cubes
- 1/2 cup white wine or gluten-free vegetable broth
- 2 cups pecans
- 1 cup walnuts
- 1 cup fresh gluten-free bread crumbs
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- freshly ground black pepper
- 2 large eggs
- Preheat the oven to 375°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
- Heat a medium to large pan over medium heat. Lightly coat the pan with oil. Add the onion and celery. Cook, stirring occasionally, for 5 minutes, until the onion is translucent and just beginning to brown.
- Clear a spot in the pan and add the garlic. Cook until fragrant, 30 seconds. Add the mushrooms, wine or broth, and a pinch of salt. Stir well. Increase the heat to medium-high. Allow the mushrooms to release their juices. Continue to cook until most, but not all of the liquid has cooked off, about 10 minutes.
- Meanwhile, pulse the nuts in a food processor until evenly ground, but not a fine powder. Place in a large mixing bowl with the bread crumbs. Stir in the herbs, a pinch of salt, and a few grinds of pepper.
- Add the cooked mushrooms to the mixing bowl and stir well. Lightly beat the eggs in a small bowl, and then stir into the nut mixture.
- Spoon the mixture into the prepared loaf pan, firmly press it down, and smooth the top.
- Bake for 45 minutes, until the edges are browned and a toothpick inserted in the loaf comes out clean. Remove from the oven and let cool slightly. Run a knife around the edges if necessary. Place a serving platter over the loaf pan, serving-side down. Invert the two together. Remove the parchment paper and serve.
The pecans really shine through, but they balance nicely with the mushrooms. If you have a gravy recipe you love, whip it up and spoon away. I thought the nuttiness played well with my spiced cranberry sauce.
If you’re looking for more ideas make sure to check back into The Gluten-Free Vegetarian Thanksgiving page in the coming days. I’m also sharing this recipe in Wellness Weekend, and Make Your Own Monday.