Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices

Welcome to the first post for our first Gluten-free Vegetarian Thanksgiving Event at the Book of Yum. Thanksgiving is something that can throw newly diagnosed gluten-free folks for a loop. What can you eat? How do you make traditional favorites gluten-free? Will gluten-eating family members be able to or want to make safe, gluten-free for you? I’ve always gotten around this by bringing or making my own food to save others the stress of trying to feed me (and alleviate my stress at the idea of eating food that might or might not contain gluten.) This became even more necessary when I became a vegetarian.

People often don’t know what to feed vegetarians, I’m sorry to say. Some people seem to think vegetarians only eat bunny food, and that we subsist solely on leafy lettuce and crunchy raw carrots. I love bunnies and I have nothing against lettuce or carrots persay, but if I had to eat plain, cold lettuce salads every day I think I’d hop off a cliff.

I think it can be intimidating to have a gluten-free vegetarian over for dinner at Thanksgiving when the main course (the big bird) just isn’t our thing. Between the meat and the wheat, a Thanksgiving menu can be full of dishes that strikes terror into the heart of a gluten-free vegetarian. Stuffing often contains non-veg ingredients, and is chock full of poisonous bread that threatens to contaminate everything on the table. Honestly, that mound of gluten scares me down to my little bunny soul. We can have some of the traditional vegetable side dishes, but some of them just aren’t very appetizing. Frozen peas and canned sweet potatoes, anyone? *shudder* Cooking your own homemade gluten-free vegetarian meal for Thanksgiving the first time can be a little intimidating as well. Some recipes are easy to make vegetarian like mashed potatoes, green beans, and most desserts. But what dish can you use as your main entree to take the holiday to a whole new delicious level? And what sides will round out that gluten-free vegetarian meal in such a delicious way that even confirmed carnivores won’t miss the meat?

Over the years I’ve developed some gluten-free vegetarian recipes that make my heart sing every year, and make me happier than the traditional stuff ever could because they taste great. This year I decided to host an event showcasing the best of gluten-free vegetarian Thanksgiving fare both from my kitchen and from other bloggers’ kitchens. I hope it will give those of you with experience lots of new ideas, and help encourage those of you who are new to feeding gluten-free vegetarians. Stay tuned tomorrow for the introduction of another gluten-free blogger’s Thanksgiving recipe and a classic Book of Yum Thanksgiving entree recipe. You can look forward to daily posts with recipes here at the Book of Yum right up to Thanksgiving. What’s your favorite gluten-free vegetarian entree? Share in the comments and I’ll add my favorites to a Thanksgiving recipe link list!

I’ve been thinking about what to make for a gluten-free vegetarian entree this year, and I came up with something new just for you. I have had this recipe for roasted, un-panko coated squash slices floating around my brain for weeks now. I wanted to share it as a special vegetarian and vegan main entree that could take proud center stage in your Thanksgiving meal.
The Raw Ingredients: Squash

The Finished Product

We love nutritional yeast in our house, so I had to include some in the coating. If it isn’t your thing, you could try the recipe without it- but I think you’d be missing out! Because in my opinion a hearty main entree needs a protein accompaniment, I have two options- a crunchy tofu “katsu” for those who enjoy soy, or a roasted chickpea inspired by Indian snacks (with Thanksgiving seasonings instead of Indian flavors).


This post is the inaugural post for our 10 day Vegetarian Thanksgiving Series. Look for this banner on other blog posts and click to come back to this headquarter page for our Vegetarian Thanksgiving event!

Gluten-free Vegetarian Thanksgiving Event Posts:

GF Veg Thanksgiving Episode 1: Un-Panko Roasted Squash Slices
GF Veg Thanksgiving Episode 2: Rosemary-Thyme Gluten-free Roll (with vegan option linked)
GF Veg Thanksgiving Episode 3: Spinach Pie (with Vegan Allergen-friendly Recipe)
GF Veg Thanksgiving Episode 4: Apricot Glazed Brussels Sprouts
GF Veg Thanksgiving Episode 5: NEW RECIPE! Vegan Pumpkin Chestnut Sage Soup with Pine Nut Cream Sauce
GF Veg Thanksgiving Episode 6: Vegan Pumpkin Cheesecake
GF Veg Thanksgiving Episode 7: A Cranberry Crustless Pie that resembles a dump cake without the mix!
GF Veg Thanksgiving Episode 8: Portobella Mushroom Stuffed Acorn Squash

Links to all of the recipes posted for our Vegetarian Thanksgiving Event
Bernice’s Wheatless and Meatless Recipe for Baked Cranberry Apple Dessert
Kalinda of Wheat-free Meat Free Recipe for a Vegetarian gluten-free Mushroom Nut Roast
Kim’s Welcoming Kitchen Recipe for Mushroom Socca Tartlet
Kimberly of the Nutty Garbanzo Recipe for Vegan Ginger Kissed Squash Soup
Lauren of As Good as Gluten Recipe for a Pear Custard Pie
Nicole of Special Diet Creation Recipe for Vegan and almost-raw Cranberry Cheesecake

Links with Tips to help you host or safely enjoy a Gluten-free Thanksgiving Dinner:
for the hosts new to gluten-free baking
How to Cook Gluten-free For Guests by Diane
How to Cook Gluten-free for the People You Love by Shauna
for the gluten-free guest
5 Tips for a Safe Gluten-free Thanksgiving of Group Event by Shirley

Gluten-free Thanksgiving Recipe Roundups:
How to Have the Best Gluten-free Thanksgiving and a Recipe Roundup by Heidi
Thanksgiving Recipes and Tips from Karina the Gluten-free Goddess
More Coming Soon!

Dairy-free Thanksgiving Recipe Roundups:
Go Dairy Free Annual Thanksgiving Recipe Roundup *some gluten-free recipes*

Vegetarian Thanksgiving Recipe Roundup: (not all recipes are Gluten-free as written)
Vanilla and Spice Vegan Thanksgiving Roundup
Oh She Glows Vegetarian Thanksgiving Recipe Roundup


Desperate for a cookbook with lots of gluten-free recipes to choose from for the holidays? It isn’t too late, especially if you are looking for Christmas recipes too. With Amazon Prime you can get a cookbook in 2 days. I recommend Bette Hagman for her bread and biscotti recipes, Rebecca Reilly for any of her desserts, Annalise Roberts for her baked staples, Ali Segersen for those looking for whole foods recipes that are allergen sensitive, Kelly Brosyna for those looking for low carb alternative flour recipes, and Elena Amsterdam for those wanting almond flour and delicious savory recipes. *None of these cookbooks are specifically vegetarian*

Roasted Breaded Squash Slices
Ingredients
1/2 large kabocha
1/2 medium sized squash like butternut etc.
2-3 assorted beets or more squash
peanut, grapeseed, or olive oil for drizzling

Un-Panko Breading:
1 cup Erewhon unsweetened Corn Flakes, crushed
1/4 cup almond meal (I like Trader Joe’s for breading)
1/4 cup nutritional yeast
1 tsp poultry seasoning
1 tsp smoked paprika
2 tsp freeze dried chives or dried toasted onion powder
between 1/2 tsp to 1 tsp herbamare (to taste) or your favorite salt blend (if you use plain salt definitely just use 1/2 tsp)

*Optional Veg Protein Recipe (Tofu or Chickpea)

Directions
Prepare kabocha by cutting in half, scooping out innards and seeds, and then slicing squash flash into 1/4 inch crescents. Prepare hard skinned squash like butternut by peeling and then cutting them in half, scooping out the innards and seeds, and then slicing peeled squash into 1/4 inch crescents. Prepare beets by peeling and slicing into scant 1/4 inch rounds. Note that red beets will bleed, so if you are going to use them, do them last and keep them apart from the yellow squash. Golden beets will not be a problem, but they don’t give you the pretty pop of color you get from red beets. I used a combination of yellow and red beets.

Preheat oven to 400F. Place your squash and beet slices on a baking sheet and drizzle with your favorite oil. Rub the oil to cover both sides of your veggies. I used peanut oil, but grapeseed or olive would be great too. Combine ingredients for your Un-Panko Breading in a small to medium bowl, making sure your corn flakes are crushed into little flakes. Then place half of your breading into a gallon ziploc bag. Put your oiled squash and beet slices in your ziploc bag in batches and shake so they are entirely covered with breading. Leave red beets for the very last round so they don’t dye your other veggies. Place each batch of breaded veggies on your baking sheet in a single layer.

Bake for 30 minutes and then turn, baking another 20 minutes or until slices are tender and golden brown on both sides.

Serve on a large, beautiful serving dish with optional vegetarian protein accompaniment. Toasted pecans and fresh parsley make nice garnishes.

Roasted Breaded Tofu Cubes
Ingredients
1/2 of a firm tofu block that has been sliced horizontally, drained, wrapped in a towel and pressed for at least 30 minutes

1 large dollup of vegan mayonnaise
splash of unsweetened, plain soy milk

Un-Panko Breading mix (See my Roasted Breaded Squash Recipe)

Directions
Preheat oven to 400F. Prepare baking dish.

After tofu has been pressed, cut it into cubes. Put your vegan mayonnaise in a shallow bowl and add enough soy milk to make it thin enough for dipping. Dip your tofu cubes in the mayo-milk mixture and place in a quart ziploc bag with about 1/2 cup of Un-Panko Breading Mix. Shake gently until tofu is coated with breading mix.

Place tofu cubes in a single layer in your baking dish and bake for 20-30 minutes or until breading is crunchy and lightly browned. Serve as the optional veg protein accompaniment with my Roasted Breaded Squash Recipe.

Notes
I like the plain flavor of tofu, but I think it would be even better if the pressed tofu was marinated in a gluten-free soy sauce before being coated in breading. It was a nice accompaniment to my roasted squash, though.

Pictured as served with roasted red beet slices and roasted squash.

Un-Panko Roasted Chickpeas
Ingredients
1 can chickpeas, drained
Your favorite oil (grapeseed, olive, peanut)
1/4 recipe of Gluten-free Un-Panko Breading
Directions
Preheat oven to 400F and prepare baking sheet by covering it with a layer of parchment paper. Empty chickpeas onto sheet and drizzle with your favorite oil, spreading to cover chickpeas evenly. Mix the gluten-free Un-Panko breading into the chickpeas and then spread out chickpeas again. Roast for 20 to 30 minutes, or until Chickpeas and breading are dry and lightly browned.

Serve as an optional protein with my Roasted Breaded Squash Recipe.


You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

22 Responses to “Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices”

  1. I think Mike feels much the same way about that big mound of stuffing. Luckily both of our families have other gluten-free eaters, and in the past couple years they’ve improved a lot. One simple thing that seems to help is letting the gluten-free eaters get their food first. Then you don’t have to worry about someone dipping a serving spoon in a gluten-dish.

  2. Kalinda- Great tips! It is so disheartening to have your eye on the gluten-free offerings and then see them be cross contaminated in front of your eyes. Definitely a good idea to separate the gluten-free foods, give them their own dedicated serving utensils, and let the gluten-free folks go first. I tend to “banish” the bad gluten foods to a table in the corner with their own dishes, hehe.

  3. Gluten free inquirer Says:

    Thanks so much – this is super helpful.
    Gluten free or not, Thanksgiving is not the same without pumpkin pie, apple pie, pecan pie or PIE!!!!!
    Same question was asked on my site, replies not as thoughtful

  4. [...] « Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices [...]

  5. Does anyone know of any gluten-free flakes that are also corn-free? Thanks much!

  6. Ahhhh the corn question! I should have thought of that. Here are some options:

    Arrowhead Mills Organic Sweetened Rice Flakes, Gluten Free

    Arrowhead Mills Organic Maple Buckwheat Flakes

    Both of these cereals are sweetened, while the corn flakes I used have no sweetener, so that will change the recipe somewhat. I would probably up the spices a bit with sweetened flakes. I will look a bit more later to see if I can find an unsweetened flake..

    Hope this helps!

    -Sea

  7. I have so much squash right now from my CSA! This is perfect timing. I’m going to try a version of this tonight. Great ideas on the different “un panko” ingredients. Thanks!
    Melissa

  8. Great! Tell me how it goes, Melissa! :) I love squash season.

    -Sea

  9. I am so glad you given us tips Ive been a Vegitarian since April and Im workin on vegan,its so hard to come up with ideas and I enjoy youre page:))))Thanks a bunch

  10. [...] 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 [...]

  11. Awesome ideaas for a gluten free Thanksgiving. Never considered the cross contamination between people – great point.

  12. [...] Posts Gluten-Free Vegetarian Thanksgiving Pt.2: Cranberry Apples and GF Rolls November 15, 2011Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices November 14, 2011Announcing a Gluten-free Vegetarian/Vegan Thanksgiving Event! November 13, [...]

  13. What a great idea. I’m British and living in Malaysia, so thanksgiving is not such a challenge for me but was just last night starting to think about what to make my gluten free husband for Christmas dinner! And now I have some ideas and time to practice.

    Cross contamination drives me crazy…family and friends can be well meaning and yet you always need to be on alert for when they dunk the knife they’ve just used to put spread or chutney on their gluteny bread back into the pot…

  14. [...] to Episode 4 in our Vegetarian Thanksgiving Series. Today Kim of Welcoming Kitchen shared a creative recipe for a Mushroom Socca Tartlet that would be [...]

  15. [...] 16, 2011Gluten-Free Vegetarian Thanksgiving Pt.2: Cranberry Apples and GF Rolls November 15, 2011Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices November 14, 2011Announcing a Gluten-free Vegetarian/Vegan Thanksgiving Event! November 13, [...]

  16. [...] this, our 6th installment of my Gluten-free Vegetarian Thanksgiving, we have a scrumptious dessert for you. Lauren from As Good as Gluten made a gluten-free pear [...]

  17. [...] you believe that this is the seventh day of our Vegetarian Thanksgiving Event? Today Nicole of Special Diet Creations seems to have read my mind, because she created a vegan and [...]

  18. [...] can’t believe I’ve been doing daily posts for our Gluten-free Vegetarian Thanksgiving event for over a week now! For this eighth episode of our event, my friend Alisa of Go Dairy Free [...]

  19. [...] [...]

  20. [...] was so excited to be participating in A Book of Yum’s Gluten-free Vegetarian Thanksgiving Event, that I of course couldn’t decide on just one recipe, so I made two! I wanted to re-imagine a [...]

  21. [...] Pie and Vegan Pumpkin CheesecakeRaw Butternut Squash and Kale Salad « Tasty Yummies on Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash SlicesGluten-Free Mushroom Stuffing (Vegetarian) « Tasty Yummies on Gluten-Free Vegetarian [...]

  22. [...] was invited by Sea of Book of Yum to be part of her Gluten-Free Thanksgiving Event and, after a lot of thought, I decided to focus on leftovers. As Americans gear up for [...]

Leave a Reply