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A gluten-free vegan holiday menu

Forget what you know about gluten-free and vegan food, because these four dishes are going to blow your mind. Perfect pilaf, boozy cranberry sauce, savory lentil “meat” loaf, the creamiest mac and cheese and perfect thumbprints make up this absolutely decadent and delicious Christmas Eve menu.

We’re firm believers in comfort food around the holidays, and these are dishes that make you feel warm and fuzzy without the use of dairy, meat or wheat! This comfy, cozy menu is full of simple comfort food classics, like mac and cheese and meatloaf, made edible for everyone by omitting the dairy, meat and wheat! Honestly, these dishes are so good, you won’t have anyone batting an eyelash over what they don’t contain. In fact, people will be begging you for the recipes!

Pesto quinoa pilaf

Pesto quinoa pilaf

Serves 5


  • 1 cup cooked quinoa
  • 1-1/2 cups sliced mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons vegan pesto
  • Salt and pepper


  1. Heat olive oil in a large skillet over medium heat. Add onions and cook until just softened, about 2 minutes. Add garlic and mushrooms. Cook until vegetables are soft, about 8 minutes.
  2. Add quinoa, salt and pepper. Heat mixture about 3-4 minutes. Remove from skillet and pour into a casserole dish. Stir in pesto, garnish with argula and enjoy!
The best mac n' cheese

The best mac and cheese

Recipe adapted from The Gluten-Free Vegan

Serves about 6


  • 14 ounces cooked gluten-free pasta (we used gluten-free tri-color shells)
  • 3 tablespoons vegan margarine (try Smart Balance)
  • 1/4 cup gluten-free flour
  • 2 cups nondairy milk (try unsweetened almond)
  • 1-1/2 cup vegan mozzarella cheese, shredded (try Daiya)
  • 1 cup vegan cheddar cheese, shredded
  • Salt and pepper
  • 1/2 cup gluten-free breadcrumbs

For the directions, check out the delicious recipe here on SheKnows >>

Red lentil "meat" loaf

Red lentil “meat” loaf

Recipe slightly adapted from The Gluten-Free Vegan

Serves 8


  • 1 cup red lentils
  • 1 cup rice
  • 3-1/2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 carrot, finely grated
  • 1 parsnip, finely grated
  • 1/2 medium onion, chopped
  • 1/2 cup gluten-free breadcrumbs
  • 2 tablespoons unsweetened applesauce
  • 1/2 cup chopped sun-dried tomatoes
  • Salt and pepper


  1. Heat red lentils, rice and vegetable broth in a large saucepan. Bring to a boil. Cover and let simmer until soft, about 10 minutes. Once soft, remove from the saucepan and place in a large mixing bowl.
  2. Meanwhile, heat olive oil in a skillet. Add onions, carrot, parsnip and garlic and cook until soft, about 5 minutes. Remove from skillet and pour into the mixing bowl with the lentils.
  3. Using a spoon, stir in the breadcrumbs, applesauce and 1/2 sun-dried tomatoes into the lentil mixture until fully mixed and sticky.
  4. Lightly grease a standard-size loaf pan and preheat oven to 350 degrees F. Place lentil mixture into the greased loaf pan.
  5. Bake for about 40 minutes, or until golden. Cover with remaining sun-dried tomatoes and bake another 5 minutes.
  6. Let cool completely and then serve!
Boozy cranberry sauce

Boozy cranberry sauce


  • 12 ounce bag of cranberries
  • 1 cup pomegranate juice
  • 1/2 cup water
  • 1/4 cup pomegranate infused tequila
  • 1/4–1/3 cup brown sugar
  • 2-1/2 tablespoons honey
  • 1/2 teaspoon cinnamon


  1. Bring the water, juice, sugar, honey and tequila to a rapid boil. Add cranberries and cinnamon and reduce heat to low, simmering for about 15 minutes, or until all of the berries have popped.
  2. Pour into a bowl and chill in the refrigerator until you are ready to serve.
Peanut butter thumbprints

Peanut butter thumbprints

Yields about 24 cookies


  • 1 cup gluten-free all-purpose flour
  • 1/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Dash of salt
  • 3/4 cup smooth peanut butter
  • 3/4 cup unsweetened applesauce
  • 1/3 cup brown sugar
  • 2 tablespoons white sugar for dusting
  • 1 teaspoon almond extract
  • 1/2 cup jam


  1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet with nonstick cooking spray and set aside.
  2. In a large mixing bowl, whisk flours, baking soda, baking powder and salt together. In another bowl, beat peanut butter, applesauce, butter and brown sugar together until smooth and creamy. Add egg and almond extract and mix until smooth. Gradually add the flour mixture to the peanut butter mixture, beating after each addition until a dough forms.
  3. Roll dough into balls and then roll into white sugar. Place each ball onto the cookie sheet, about 2 inches apart. Bake for about 10 minutes. Pull cookies out and make an indent using the back of a spoon or your thumb (cookies will be hot). After each cookie has a print, push back into the oven and bake another 6 minutes, or until golden brown.
  4. While cookies are warm, place about 1/2 teaspoon of jam into the indent of each cookie. Let cool completely and enjoy!

More gluten free & vegan recipes

Healthy gluten-free bread made easy
Gluten-free crispy treats
Vegan pumpkin shake

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