3-Course Vegan and Gluten-Free Holiday Menu – Step-by-step!

by Angela (Oh She Glows) on November 26, 2013


It’s a really good thing that I love to cook because you told me loud and clear that you wanted some help with menu planning. I understand it’s not easy, but now it can be much less stressful. It looks like we’re going to be eating really well for the next few days. No complaints here.

Not that this is the first time I’ve posted a holiday menu on the blog. There was that time in 2010 for Project Food Blog and then again in 2011 just for kicks. I guess I was due for an update! I truly think this is the best one yet. Maybe I’m biased, but I think my recipes improve over the years. That means there’s always room for a fresh take on a menu. Yeehaw!

I’d like to walk you through a relatively simple holiday meal plan today for 4 people. Adapt it as you see fit. My goal was to create some dishes that could be made the day before. I also wanted the prep on the day of to be minimal. So no, I’m not throwing a ton of recipes at you today and telling you to spend 3 full days in the kitchen. I did my best to simplify things without sacrificing flavour. It’s a fine line! My prep time the day before was under 2 hours and my prep time the day of was about 1 hour. Not too shabby, right?

This isn’t meant to be a huge, extravagant holiday meal, but rather a delicious and special menu for 4 people. If you are serving a big crowd, you will definitely need to multiply this to suit your group size.

Prepare the day before:

  1. Pumpkin Pie with Pecan Oat Crust (this pie needs to sit in the fridge overnight to set)
  2. Cranberry Pear Sauce
  3. Lentil Walnut Balls (prepare, but do not cook until the day of your meal)

Prepare the day of:

  1. Maple Cinnamon Mashed Sweet Potatoes (easiest side dish ever!)
  2. The Best Shredded Kale Salad
  3. Bake the lentil walnut balls
  4. Coconut Whipped Cream (if serving with the pie – optional)

Shall we begin? [Note: where ever you see a green link you can click it to be brought to the recipe page.]



The Best Shredded Kale Saladvegan, gluten-free, grain-free, soy-free

Prepare this salad the day of your meal. The flavour is much better when served shortly after preparing it compared to letting it sit overnight. (Yes, I compared the two! I thought the overnighter was going to win, but it didn’t).


[note: in the photos below I served the salad with the main course, but you can serve it either before or with your meal. Your call.]

Main Course:


Lentil Mushroom Walnut Balls with Cranberry Pear Saucevegan, gluten-free, soy-free

Prepare both the day before, but do not cook the balls until the day of. I shaped the mixture into balls, placed them on a plate, covered with wrap, and refrigerated until the next day. Then I cooked as directed just before the meal. Easy! You can also cook and freeze the balls for up to 1-1.5 weeks. Thaw on the counter or fridge and reheat in the oven.


Side Dish:


Maple Cinnamon Sweet Potatoesvegan, gluten-free, grain-free, nut-free, soy-free option

{recipe follows}

Prepare this quick and easy side dish the day of. This side dish stole my heart! I absolutely love mashed sweet potatoes made with a bit of vegan butter, maple syrup, sea salt, and cinnamon. Nothing beats it. If you haven’t tried them prepared this way, you really should. The prep is just 10 minutes! I used 2 large sweet potatoes, but you could easily get away with using 3 potatoes for 4 people.

If you are looking for another side dish to add to the fun, I recommend my Cranberry, Apricot, and Pecan Wild Rice Pilaf. You can probably prepare this pilaf the day before.


Maple Cinnamon Mashed Sweet Potatoes

Vegan, gluten-free, grain-free, nut-free


Like little fluffy clouds of pure bliss, these maple cinnamon mashed sweet potatoes make a lovely addition to any holiday meal. It reminds me a bit of sweet potato casserole, only without the marshmallows. The prep is just 5-10 minutes, so it makes a quick, last minute side dish without much fuss at all. This batch will just barely serve 4 as a side. You could easily get away with increasing the potatoes to 3 instead of 2 (and adding more of the other ingredients as needed). No one ever complained of having too many sweet potato clouds, you know.

3-4 small servings
Prep time
Cook time


  • 2 large sweet potatoes, peeled and roughly chopped
  • 2 tablespoons vegan butter
  • 2 teaspoons pure maple syrup
  • a couple generous pinches of fine grain sea salt, to taste
  • cinnamon, to taste
  • 1/4 teaspoon pure vanilla extract


  1. Add peeled and chopped potatoes into a medium pot and cover with water. Bring to a boil. Reduce heat to a simmer and cook until the potatoes are fork tender, about 5-8 minutes. Drain.
  2. Add potatoes back into the pot and with a potato masher, mash in the vegan butter until smooth. Now add the rest of the ingredients to taste. Serve immediately.


Note: Instead of vegan butter you can try using coconut oil, although I haven't tried this yet. For a soy-free option, use soy-free vegan butter or coconut oil.




Pumpkin Pie with Pecan Oat Crustvegan, gluten-free, soy-free

{recipe follows}

Prepare this pumpkin pie the day before. A simple pumpkin pie filling with a delectable nutty crust! This pie is lightly sweetened and doesn’t feel too heavy or give you a sugar crash after indulging. Tip if you need a nut-free pie, feel free to use a store-bought crust (or your favourite homemade crust recipe). I really think this crust makes the pie though, so if you can swing it, definitely make it! It’s so easy too – all you do is press it in…no rolling involved.

Optional: Serve with Coconut Whipped Cream

Not feeling pumpkin pie? Try my Chilled Dark Chocolate Pie instead. A little chocolate around the holidays is always appreciated.


Pumpkin Pie with Pecan Oat Crust

Vegan, gluten-free, soy-free


A simple pumpkin pie filling with a delectable nutty crust! This pie is lightly sweetened and doesn't feel too heavy or give you a sugar crash after indulging. Prepare this pie the day before, so it has time to set in the fridge overnight. Crust is adapted from my Chilled Dark Chocolate Pie and the filling is adapted from my Vegan Pumpkin Pie Squares with a Graham Cracker Crust.

8 slices
Prep time
Cook time


for the pecan oat crust:
  • 3/4 cup pecan halves
  • 1/4 cup virgin coconut oil
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon fine grain sea salt
  • 1/2 cup + 1/3 cup gluten-free oat flour
  • 1 cup gluten-free rolled oats.
for the pumpkin filling:
  • 1/4 cup full-fat canned coconut milk (the white cream portion) OR almond milk
  • 2 tablespoons + 1 teaspoon arrowroot powder
  • 1 (15-ounce) can pumpkin puree
  • 6 tablespoons pure cane sugar (or granulated sugar of choice)
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch of fine grain sea salt


  1. For the crust: Preheat oven to 350⁰F and lightly grease a 9-inch pie dish with coconut oil. Add pecans into a food processor and process until a fine crumb forms, the size of sand. Be sure not to process the pecans for too long, or the oil will release. Now add the coconut oil, maple syrup, salt, and oat flour and process again until the dough comes together. Finally, pulse in the rolled oats until the oats are finely chopped, but still have some texture to them. The dough should stick together when pressed between your fingers. If it doesn’t, try processing for a bit longer.
  2. With your fingers, crumble the dough evenly over the base of the pie dish. Starting from the middle, press the mixture firmly and evenly into the dish, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the more it will hold together. Poke 5-6 fork holes into the bottom to let the air escape.
  3. Bake pie crust, uncovered, at 350⁰F for 10-13 minutes, until lightly golden and fragrant. Remove from oven and set aside to cool on a rack for at least 5 minutes.
  4. For the filling: In a small bowl, whisk together the coconut milk (or almond milk) with the arrowroot powder until smooth.
  5. In a large mixing bowl, whisk together all of the pumpkin filling ingredients, including the arrowroot and cream/milk mixture. If your pumpkin puree is firm and grainy - add this filling into a processor and whirl it until smooth. You might need to add a bit more cream/milk if your pumpkin was really dense. Pour this filling into the baked crust and smooth out.
  6. Bake the pie, uncovered, at 350F for 37-45 minutes until the pie is semi-firm, but still a bit soft. Watch the crust and cover with tin foil if necessary. My crust was nice and golden at 40 minutes (when I took it out), but not burned.
  7. Cool the pie for 2 hours on a cooling rack and then cover with foil and transfer to the fridge overnight to set.
  8. Serve the pie straight from the fridge, with some coconut whipped cream, if desired. Note that the pie will get quite soft at room temperature so I don't suggest keeping it out for longer than 10 minutes at a time.


Note: 1) To make the oat flour, add 1/2 cup + 1/3 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. 2) Note that using the coconut cream will give the pie a light coconut flavour. Use almond milk as an alternative if desired.

Edited to add: We’re having a small issue with our recipe plug-in (in this post) and we’re working on fixing the bug. Thanks for your patience!


Well, we have full, grateful, and happy bellies going on over here. And the best part is, I don’t feel like sleeping on the couch for 6 days. Success!

Let me know what you think of the recipes if you try them out. Love ‘em, hate ‘em, find a new way of doing something? Let us know in the comments, as always.

Wishing those of you in the US a happy, safe, and fun Thanksgiving! xo

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 110 comments… read them below or add one }

Anele @ Success Along the Weigh November 26, 2013 at 10:35 am

Oh man, it all looks so good! Especially the sweet potatoes and pumpkin pie! DELISH!!


Pure Ella November 26, 2013 at 10:37 am

Just stunning Angela!!!
Beautiful presentation and lovely bursts of flavour and colour ;)
Just an fyi ~ if you ever have leftovers please do give me a shout ;)
xox Ella


Candy Wirt November 26, 2013 at 11:03 am

Thank you, Angela……we’re having YOUR Thanksgiving Dinner….can’t wait!


Dayna @ The Kitchen Library November 26, 2013 at 11:05 am

Thank you thank you! The holidays are a hard time to by-pass turkey and gravy but this makes it so much easier. Plus, the outcome is so beautiful I’d be proud to take these to any diner party.


Dayna @ The Kitchen Library November 26, 2013 at 11:06 am

Oops, dinner not diner : )


[email protected] November 26, 2013 at 11:06 am

Lovely menu! Especially since thanksgiving is almost here; I like the simple meal for four people just right.


Rachel November 26, 2013 at 11:10 am

Thanks so much for putting this together – everything looks amazing!


Nicole November 26, 2013 at 11:29 am

This looks like a stunning mal, and so colourful! I will be saving these recipes for Christmas dinner. Thank you, Ange!


Seraphina November 26, 2013 at 11:30 am

Deal, deal and deal! It looks amazing, and the fact that there’ll be leftovers is a huge bonus :D


Erica { EricaDHouse.com } November 26, 2013 at 11:32 am

Can I just come to your place for Thanksgiving?


Sarah @ Making Thyme for Health November 26, 2013 at 11:41 am

Everything looks amazing! I’m impressed that it only took 3 hours total. Turkey takes all day and doesn’t look half as good as this lineup, in my opinion.

I have to try that pecan parmesan salad. I already have planned what I’m going to make for the holiday but I will definitely be making that for myself sometime soon!


kathy November 26, 2013 at 11:51 am

For the Lentil Mushroom Walnut Balls, do you think I could sub sunflower seeds or a mix of sunflower and sesame seeds for the walnuts due to a nut allergy? Any other ideas? Thanks!


Angela (Oh She Glows) November 26, 2013 at 12:01 pm

Yes I totally think you could! I probably wouldn’t use a full cup sunflower seeds, but 1/2-2/3 cups might be a good amount so you don’t overwhelm it with the sunflower flavour. I would probably roughly chop them too. Let me know how it goes if you try it out! Good luck.


kathy November 26, 2013 at 12:14 pm

Thanks so much for your quick reply! :)


Angela (Oh She Glows) November 26, 2013 at 12:21 pm

np, enjoy :)


Jordan November 26, 2013 at 12:09 pm

I spy brussel sprouts in the bottom left corner ! My personal favourite at any holiday meal :). It seems that you had trouble picking just two sides to make for this meal. But we’re not complaining. I share that flaw ;)


Angela (Oh She Glows) November 26, 2013 at 12:21 pm

heh yes you do ! It’s actually a recipe already on my blog: http://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/

I ended up going with the sweet potatoes because the roasted potato + brussels crammed my oven too much. hah. The SP are nice because it’s a quick stove top recipe!


Emily November 26, 2013 at 1:03 pm

I just copied down the ingredients for every single recipe in ths menu! I have yet to have my parents over for dinner to my very first “grown-up girl’s apartment” and I think this will be the very first meal I make for them! I’m very excited and love that you did a full menu – great idea! I first made your lentil loaf a while back which remains one of my absolute favourites, so I’m very excited to try these lentil balls! Happy holidays :)


Ceara @ Ceara's Kitchen November 26, 2013 at 1:19 pm

I love this! I always struggle with getting everything ready at the same time and perfect timing! Can’t wait to use this for Christmas ! :)


Alexis @ Hummusapien November 26, 2013 at 1:21 pm

This is just TOO gorgeous! That pumpkin pie looks beyond perfect, and I’m so excited to try out that shredded kale salad! I make a big romaine salad with almonds, scallions, cranberries and avocados dressed with your old better than bottled balsamic dressing recipe…it’s always a huge hit! Happy holidays :)


Christine (The Raw Project) November 26, 2013 at 1:25 pm

Just wow, the pics are gorgeous and so elegant. The pumpkin recipes looks amazing, it all does! :-)


Jesse @OutToLunchC November 26, 2013 at 1:28 pm

This menu is AMAZING! I can’t wait to try everything on it.


Angela @ Eat Spin Run Repeat November 26, 2013 at 1:42 pm

Oh my gosh… I want it all right now!! That pie, the cinnamon mashed potatoes, the kale, the cranberries… you’ve got me salivating over here Ange!


Chelsea @ BigBitesLittleBudget November 26, 2013 at 2:13 pm

No one in my family is vegan, but I bet they would love this meal. It looks fantastic and that pie would be so tasty. I may be making that to take this year!


Dr. Jennifer Weinberg, MD, MPH, MBE @ www.JenniferWeinbergMD.com November 26, 2013 at 2:34 pm

This is gorgeous and looks delicious! I love how you break it down to make it so easy and approachable. Thanks for being a great resource for plant-based options!


Tess @ Tips on Healthy Living November 26, 2013 at 2:44 pm

This looks delicious– and healthy. Do these recipes make for good leftovers?


[email protected] November 26, 2013 at 3:02 pm

Amazing!!! If I could go anywhere for Thanksgiving dinner…your house! :) Are you making all of the above or taking a day off yourself?


Fit Missy November 26, 2013 at 3:33 pm

Looks delicious and I would love to try making that kale salad!


Beth November 26, 2013 at 3:47 pm

So many recipes, thanks! The sweet potatoes say to serve immediately. What happens if I make them the day before and reheat them? Happy Thanksgiving!


Joy //For the Love of Leaves November 26, 2013 at 3:55 pm

This all looks fantastic! I wish I was going to your house for thanksgiving! Have a great holiday!


Averie @ Averie Cooks November 26, 2013 at 4:29 pm

Every year your Thanksgiving and holiday posts are epic and amazing and this is no exception! Have a wonderful holiday, Angela!


Olivia November 26, 2013 at 5:33 pm

The pie looks delicious! Can it be warmed in the oven before serving, or is it best served cold? Thanks!


Penny November 26, 2013 at 6:20 pm

Can we use a raw pie pumpkin instead of pumpkin purree? I know some recipes are specifically for raw or canned.. And also, is there any way we can sub for arrowroot powder? It’d be much appreciated if you could answer my questions before thanksgiving. Thanks!



Kristen [email protected] vegan weirdos next door November 26, 2013 at 6:45 pm

Those lentil balls look delicious.


Melissa C November 26, 2013 at 6:56 pm

This meal looks amazing!! Thank you so much for the menu and for providing gluten free vegan recipes that taste amazing! I am so thankful to bloggers like you who have provided numerous recipes to make eating a gluten free mostly plant based diet easier!


janae @ bring joy November 26, 2013 at 7:25 pm

This is just beautiful Angela! Such a well-rounded & colorful feast. I love it.

Since I’m 7 months pregnant & we’re doing Thanksgiving alone, I’m not quite up to doing a full spread. But we’re doing a mini version tomorrow night then going to a gluten-free, vegan restaurant that is doing a Thanksgiving family buffet. I hope that the foods served will be as lovely & delicious as your menu!



Tiffany November 26, 2013 at 8:04 pm

Angela, What a beautiful spread! Thank you for the wonderful recipes :)

I pre-ordered your book and I am so excited to receive it in the mail!!


Elyse @ Lizzie Fit November 26, 2013 at 8:54 pm

You did an amazing job on this! I might just make the shredded kale salad for myself for lunches :)


Anna Lee November 27, 2013 at 2:21 am

Oh, my hero! I can’t wait to try these recipes! They look so delicious. (:


Mademoiselle C. November 27, 2013 at 3:01 am

I absolutely love this. I am going to make it for my brother when he comes to visit.
Love your blog!


Christine @ Gotta Eat Green November 27, 2013 at 9:13 am

Yum everything looks delicious! And that pie… to die for. My sister in law in GF and I am vegan so it is always tricky to find a good dessert we can both enjoy!


Jenna November 27, 2013 at 10:02 am

Can cornstarch or tapioca starch substitue the arrowroot powder?


kayse November 27, 2013 at 10:51 am

Oh my goodness! A pumpkin pie recipe without tofu?! How exciting!! Thank you for sharing these wonderful recipes.


amy webster November 27, 2013 at 11:07 am

hi angela! thanks for this! it looks so beautiful and i appreciate all the work you put into it. your food photos are stunning by the way. i am watching them get better and better. i am getting into food styling ( just got hired assisting someone part time) and i really respect that you do all the cooking, styling AND photographing! i dont think people realize how much work it is. just wanted to say good job. also, i am not vegan but i am basically gluten free at the moment and upped by fresh food intake and am feeling miles better. i am thinking about doing a vegan menu for my family xmas dinner! we’ll see if they’re up for it. might be fun!! ( and less uncomfortable afterwards!!! *gas cramps bloating always follow a traditional xmas dinner for me)


Angela (Oh She Glows) November 29, 2013 at 8:53 am

Thanks so much Amy, that means a lot. Yes it is a LOT of work…the challenge is to make it look easy! ;) Congrats on your new job!


Venetia November 27, 2013 at 12:49 pm

all of your recipies look amazing. I personally am not vegan or following a vegan diet, but I am looking for recipes that fit my 9 year old Niece’s diabetic diet. would you happen to have the diabetic exchange information??


Stacie November 27, 2013 at 1:25 pm

Hey Angela! Which pumpkin pie would you recommend more to make for Thanksgiving? This one or the one you made in 2011? I can’t decide!


Stephanie November 27, 2013 at 2:41 pm

So exciting! I am definitely using your mashed sweet potatoes and pie!! The original version was SUCH a hit last year. I’m going to try the adjusted one here! Sadly, I have already picked out my raw nut loaf recipe for tomorrow, but lentil balls are IN for Christmas! (And for some reason we do coleslaw in my house for Thanksgiving–which I will mock with a cashew cream sauce. So I’ll try the kale salad at Christmas, too.) Thank you for giving a newly-diagnosed (thyroid trouble) gluten-free vegan gal HOPE for Thanksgiving (that doesn’t involve crescent rolls or Cool Whip). ;) Lots of vegan love headed your way!


Pia @ Bread and Beta November 27, 2013 at 3:12 pm

Hi Angela. Do you think it would work to substitute an alternative vegan-fat for the coconut oil in the crust for the pumpkin pie? Does it have a strong coconut flavor? Thank you as always for wonderful vegan recipes.


K November 27, 2013 at 3:44 pm

I’m hosting dinner during the Christmas break and am looking to impress family. I will be making the walnut/lentil balls and cranberry and pear sauce. I was thinking of a roasted veg. side dish- your labour day salad from last year perhaps?
also,I never got to try your sticky toffee pudding from last year, will have to make that too!

Thanks again!


Anna November 27, 2013 at 4:14 pm

Hey Angela, this all looks great. For the pumpkin pie, is there a reason why the oat flour and arrowroot are listed as divided but are used all at once in the recipe? Feel like I’m missing something


Anna {Herbivore Triathlete} November 27, 2013 at 5:21 pm

I’ve got that pie in the oven right now! I’ve made the fingerling potatoes and Brussels Sprouts for Christmas before, they are delicious. I am loving all your recipes for this post Angela. Beautiful photos too. I agree, your recipes do improve every year (although I think they were all fabulous to start with!)


Jennifer November 27, 2013 at 5:25 pm

Thank you Angela! This is very much appreciated. It will be a very busy night and day of cooking, but it will all be worth it. I’m looking forward to tasting this menu, especially the pumpkin pie. I know it will not disappoint. Gobble – Gobble


Christina November 27, 2013 at 7:15 pm

Hi Angela, this looks amazing, can’t wait to make all of it!! One thing though, I don’t know if anyone else has mentioned this, but the link for the Lentil Mushroom Walnut Balls with Cranberry Pear Sauce doesn’t work… I tried a bunch of different ways of navigating to that post but it just doesn’t work. Anyhow, i’m sure its just a little glitch. :) Happy Holidays to you!


Christina November 27, 2013 at 7:19 pm

OK, so please disregard. Just the first part of the page that pops up is strange- if I scroll way down the post is there! :)


Lisa @ Greek Vegetarian November 28, 2013 at 1:10 am

We don’t celebrate Thanksgiving in Australia, but this menu looks like a delicious meal to enjoy any time of the year! Everything just looks so yum!


Varsha November 28, 2013 at 7:51 am

I cannot BELIEVE how gorgeous those photos look!!


Kathleen @ Kat's Health Corner November 28, 2013 at 11:39 am

Deliciousness is the only way to describe this! Thanks so much for sharing these tips for an amazing meal! :)


judy kelly November 28, 2013 at 12:15 pm

The other morning when I was making your recipe for graham wafers, a thought occurred to me. As I was taking my labelled glass jars out of my pantry and adding a pinch of this and a measurement of that I felt a wee bit like a sorcerer. Wonder if you ever have had that feeling? Made me start laughing!!! You definitely have a way of making things come together and taste great. We love the graham wafers!! Wonder what a sorcerers cooking hat would look like?


Alexandra November 28, 2013 at 12:47 pm

This is the first Thanksgiving that I am spending Vegan and your recipes have been so extremely helpful! I was having a lot of issues at first with finding recipes because I like to stay away from the faux meat as much as I can, but when I found your website my Vegan Thanksgiving finally seemed doable. Thank you so much and keep up the amazing work!


Angela (Oh She Glows) November 29, 2013 at 8:48 am

So happy to hear this Alexandra!


jo @ including cake November 28, 2013 at 5:09 pm

Gorgeous post….it made me feel like i was able to join in the celebrations too! I will bookmark this for Christmas recipe ideas. Thank you!


Aly November 28, 2013 at 9:25 pm

Every dish we made for thanksgiving tonight was from a recipe of yours. And every single one of them was beyond a hit! I’ve been making your pumpkin pie and sweet potatoe casserole for three years now and I get recipe requests every time. This year though, not only was there recipe requests after dinner but everyone made me get a recipe for their dish from you! Hence the entire ohsheglows menu. I absolutely love your tastes, your style, and every single recipe I’ve made. I am a huge fan and cannot wait for your book! It’s already in my amazon wish list!!!
Thank you for sharing all of your yummy creations with me!


AK November 29, 2013 at 1:54 am

Thanks, Angela, for the lovely meal plan! I made the meal for my parents and they were quite happy with the result. Thank you, thank you, thank you :)


Cailee @ http://hellohealthyeating.com November 29, 2013 at 7:33 am

Wow!! This whole meal looks amazingly delicious! And to think it’s vegan and gluten free!! I had a gluten free Thanksgiving because I am gluten intolerant…. thanks for the great menu ideas!


Allison November 29, 2013 at 10:12 am

Angela – I am a big fan of your site and recipes. For Thanksgiving, I made the lentil balls and your mushroom gravy – along with more traditional foods – as I am the only vegan in my family. I ended up putting the gravy into the blender. It was so delicious that my very unvegan son was eating it with a spoon! Thank you so much for your generosity and creativity.


Angela (Oh She Glows) November 29, 2013 at 2:14 pm

Hey Allison, I’m so happy to hear this! Thanks for letting me know :) Happy Thanksgiving!


Cindi November 29, 2013 at 6:41 pm

So far I only made the sweet potatoes and the Lentil, Mushroom, Walnut balls. They were both fantastic! Non-vegans liked them too. I’ll be making them again for Christmas to share with family who didn’t get to try them yet. Thanks for another great recipe!


Angela (Oh She Glows) November 30, 2013 at 7:57 am

Hi Cindi, I’m happy to hear they were enjoyed! Thanks for trying them out :)


Anna November 29, 2013 at 9:32 pm

I made the pie and it was cloyingly sweet. Are you sure both sugar and maple syrup are necessary for the filling recipe?


Joann November 30, 2013 at 5:32 am

I made another of your vegan pumpkin pie recipes last year using a store bought crust and it was good. But this year I tried this pumpkin pie recipe with the Pecan Oat Crust. ABSOLUTELY DELICIOUS!! My husband and I are having a hard time eating just one piece at a time. I’ve decided it will be my go to pumpkin pie recipe from now on…unless you can top this one. ;)

The slight tweaks I made to it were all for the filling. I used almond milk, brown sugar for half the called for cane sugar, 3-4 pinches of salt (it just needed a bit more for my taste), and added a little less than 1/8 tsp each of cloves and allspice (probably about 2-3 pinches of each).


Angela (Oh She Glows) November 30, 2013 at 7:53 am

Hey Joann, So glad the recipes are being enjoyed! Thanks for letting me know :)


brittany December 1, 2013 at 1:56 pm

This whole post is so well thought-out, Angela! I didn’t make this menu for Thanksgiving, but i think i’m going to use it for christmas! It looks so simple and not-overwhelming while still being enough, you know? Really appreciate the time that went into this one!


Kate December 1, 2013 at 3:17 pm

Question here: how long do you think the lentil balls can store refrigerated (not frozen)? I am thinking about making them, packing into a checked bag, taking a flight to a family holiday destination, then serving 4 days later. I don’t want to have to buy all the ingredients at the destination and thought this plan might work. Thoughts?


Angela (Oh She Glows) December 1, 2013 at 7:11 pm

Hey Kate, I don’t think they would last very long unrefrigerated due to concerns over bacteria forming if kept out too long. I probably wouldn’t keep them at room temperature for longer than 2-3 hours ideally. Not sure what the temp is under the plane though! As for the fridge: I’ve enjoyed them in the fridge for up to 4 days. Hope this helps!


Jeanine December 1, 2013 at 3:30 pm

Thanks a lot Angela! My husband and I made this for a special dinner with friends and it was a big hit. We love your blog and have already tried many of your recipes since we discovered it last month!


Gerrid Vandermolen December 2, 2013 at 12:22 pm

We had the walnut balls for Thanksgiving! YUM!!!


Andrea B. December 3, 2013 at 10:09 am

I am looking forward to some much-needed down time from work and some quality time with our families!


Marilyn December 3, 2013 at 10:41 am

I’m really looking forward to surprising all of my omnivorous friends and family with some delicious vegan treats!


Madison Bolger-Munro December 3, 2013 at 2:57 pm

So excited to try some of your gluten free ideas this holiday season!


Sur December 3, 2013 at 5:15 pm

Love it! CAnt wait to try it.


laura robertson December 3, 2013 at 9:00 pm

My mother and I made the lentil balls for thanksgiving and absolutely adored them! They are the perfect flavor to savor for the holidays, and with a little cranberry sauce…forget about it!


Wendy December 4, 2013 at 4:15 am

Thanks for the holiday inspiration! Made the lentil balls and cranberry sauce, kale salad, roasted cauliflower and Brussels sprouts, and I made your golden beet salad with shallots and orange miso dressing. We finished with the pumpkin squares with coconut whipped cream. My non vegan family raved about it! I live in California and my sister from Seattle joined us. When she walked in she said, “Is this all Angela’s stuff?” We’re both huge fans of your website and most of my “stuff” is your “stuff,” lol. Thank you for all the wonderful recipes!


Ruth December 5, 2013 at 3:59 pm

The mashed sweet potatoes are AWESOME!!!!!!! I made a triple batch for the Thanksgiving meal I went to at a friend’s, and…of course…there was so much food that there was a double-batch of leftovers for me to take home. Which was GREAT because I could seriously eat these sweet potatoes for breakfast, lunch, dinner & instead of ice cream.

YUM! Thanks! I feel my heart is stolen, too!


Sabrina @ Living, Learning, Eating December 7, 2013 at 11:22 am

The shredded kale salad looks great – hope you had a wonderful Thanksgiving dinner!


Julia December 7, 2013 at 4:31 pm

Hi Angela – this looks amazing, especially the pumpkin pie! Thanks for putting this together, it’s a great source of inspiration for a holiday menu:)


Josée Gagnon December 10, 2013 at 9:35 am

I’ve tried the ”Lentil Walnut Balls” very delicious!!! I’ll will make this during the Holidays! I really love all your recipes Angela, can’t wait to get your cookbook!
Happy Holidays to you and Eric!


Marie Germain December 11, 2013 at 1:34 pm

I made the pumpkin pie for Thanksgiving and my entire family loved it. Even those highly sceptical of gluten free, vegan desserts. I discovered your blog earlier this year and all the recipes I have tried have been delicious! Thank you for the inspiration!


Melanie December 18, 2013 at 10:23 pm

Hey, I just made the pumpkin pie and they smell AAAHHH-mazing but mine is no where near as smooth as yours it was actually spreadable and the spatula marks remained…can you think of what I did wrong?


Angela (Oh She Glows) December 19, 2013 at 9:14 am

Hey Melanie, My guess is that your pumpkin was more firm or dense than mine was – so in this case, you can add a bit more milk to thin it out. I’ve added this note to the directions. Hope this helps!


Abigail December 22, 2013 at 10:56 pm

My sister made us this meal tonight and everything was exceptional. Thank you for this amazing Christmas menu!


Marla December 25, 2013 at 7:52 pm

My nephews and everyone loved your pie. I subbed sweet potato for the pumpkin. I only had a tiny sliver before it was gone, so I’ll have to make it again to get a good taste of it. Thanks. I was worried it wouldn’t be firm enough, but was surprised how firm it was without tofu. I like firm pies like this and loved the glossy look of it (also reflected in your photos).


Janke December 26, 2013 at 3:59 am

Thank you for sharing this! I made the entire menu for my christmas dinner together with some homemade gluwine, and it was very good! Especially the pumpkin pie and sweet potato mash were devine! For the pumpkin pie I only substituted the arrowroot for Agar Agar because I couldn’t find arrowroot, and I used Rucola instead of Kale in the salad. Thanks!


Shannon December 26, 2013 at 9:31 am

THANKS for this menu, Angela! I just made it for Christmas dinner and it was a big hit – delicious and made the day special! Happy New Year!


Jessica December 27, 2013 at 4:37 am

Wow!! I made the lentil balls as part of my Christmas dinner and they were AMAZING!! Thanks so much for sharing!!! This recipe is a big keeper in my books!


Jen November 20, 2014 at 10:26 pm

if you had to guees, how long would frozen lentil-mushroom balls take to thaw? they look like a great make ahead option for american thanksgiving next week.


Maralyn November 27, 2014 at 4:26 pm

I made your Vegan Thanksgiving dinner last night and today! It was delish! While it was a bit time-consuming, it was so worth it and I have plenty of leftovers to freeze and enjoy at a later date.

The lentil walnut balls fulfilled my stuffing craving. Now I need to figure out how to use up my remaining rosemary, thyme and sage. Any suggestions ?


Katie November 27, 2014 at 5:48 pm

Thank you for a tasty, inexpensive, easy meal! This was our first year of all vegan Thanksgiving dinner and your recipes made our holiday a memorable success. I refer readers to your site.


Stacey November 19, 2015 at 1:06 pm

YA!!! I am doing this whole meal with a few of my special touches! But I love it!! thanks so so much for your amazing recipes! :) you are a new favorite for me and my budding 12 year old chef!! :) Thank you thank you!!


Ileana November 25, 2015 at 10:04 am

Hi Angela
SOS I’m getting ready to make this pie right now one question if I wanna use almond flour instead of oat flour how much do you think I need???


fawndolyn March 31, 2016 at 8:48 am

Hi! I just wanted to give some super-late love for this post. I made just about everything on this menu for my vegan & soy-free thanksgiving, and it was amazing! I hope I’m able to post a photo…


I also made the pumpkin pie – that crust is the stuff of legends! My only failure was the whipped cream. Couldn’t figure out that coconut cream. Next time.


Angela Liddon March 31, 2016 at 10:04 am

That’s awesome! So glad you enjoyed the menu and pumpkin pie :) Hopefully the whipped cream works out better for you next time — let me know if you have any questions and I’m happy to try to help!


Ranee Franti December 9, 2016 at 6:14 am

That’s really nice delicious food. Personally I am a big fan of you. I really love to read your story. Next week me and my family will go to visit and I want to surprise them to make mushroom balls and cranberry pear sauce. I want to memorable the trip to make this recipe. To come back home I will definitely update your blog page that how was the journey with your delicious recipe. Thank you for your great recipe.


Susan December 12, 2016 at 8:42 pm

Looks great! One guest hates mushrooms. Any suggestions for a substitute in the walnut balls?


diane September 9, 2017 at 1:45 am

All of these dishes look so delicious! And the photos have me drooling. The white plate that the pumpkin pie is on is sooo elegant, wish I had one just like it! Can share the pattern name of where it was purchased? Thanks


diane September 9, 2017 at 1:47 am

Oops, it should read: or where it was purchased?


Angela Liddon September 12, 2017 at 12:27 pm

Hi Diane, Thank you! It was a Pier 1 find several years ago. I wish I bought more! I’m not sure if they still carry it or not.


Jennie Hansen October 13, 2018 at 10:23 am

Hi. I made this for Canadian Thanksgiving and it was a hit. This was the biggest meal I’ve ever made myself but the step by step instructions made it very easy. Thank you!


Angela (Oh She Glows) October 15, 2018 at 7:50 am

Hey Jennie, nice job! I’m so happy it was a hit…I hope you had a wonderful Thanksgiving :)


Jenny November 23, 2019 at 4:40 pm

I just wanted to say that these sweet potatoes are my go-to recipe when I need to bring something for Thanksgiving. They’re so easy and delicious and always a big hit. I’ll be making a quadruple batch for a Friendsgiving at my church tomorrow. :) Love your recipes!


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