12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

12 Meatless Thanksgiving Mains

by Cassidy Stockton in Meatless Mondays, Recipes

Whether you follow a plant-based diet or simply have a guest coming who does, Thanksgiving can be a tricky holiday to maneuver when it comes to meatless options. As a vegetarian, I have had holidays that range from an extravagant meatless main dish to “I’ll just eat the sides.” It usually depends on how motivated I feel and whether there will be any other vegetarians at the gathering. There are some great prepared options from brands like Tofurkey and Field Roast, but sometimes you just want to make something stunning that anyone can enjoy. I’m still in the planning mode for Thanksgiving, so to help you (and me!) out, I’ve gathered together a dozen amazing meatless main dishes that would make a beautiful Thanksgiving meal. I tried to include notes about which recipes were easily made (or already) vegan and gluten free. 

12 Meatless Mains for Thanksgiving including gluten free and vegan options. // Bob's Red Mill

  1. Savory Pumpkin Tart from An Edible Mosaic
  2. Vegetarian Pumpkin Chili from The Kitchn (easily adapted to vegan and gluten free)
  3. Red Lentil Coconut Curry Stuffed Spaghetti Squash from Greens and Chocolate (vegan, gluten free)
  4. Onion Cheddar Mushroom Galette
  5. Roasted Carrot & Lentil Salad with Tahini Dressing from Blogging Over Thyme (vegan, gluten free)
  6. Curried Cranberry Couscous Pilaf from Foxes Love Lemons (vegan)
  7. Curried Red Lentil Soup from Cookie and Kate (vegan, gluten free)
  8. Pumpkin Risotto from The New York Times (not pictured) (gluten free)
  9. Butternut Squash and Parsnip Tart from Oh My Veggies
  10. Classic Vegetarian Nut Loaf from the Kitchn
  11. Butternut Squash Ravioli from Reclaiming Provincial
  12. Lentil and Couscous Stuffed Peppers from Cookie and Kate (easily made vegan)


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Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits

by Cassidy Stockton in Recipes

Everyone needs a perfect biscuit recipe in their arsenal, especially during the holidays. These fluffy biscuits are simple to make and come out wonderfully fluffy and flaky every time. Enjoy them with jam or butter fresh from the oven or top them with berries and whip cream for an easy dessert. They’re perfect for biscuits and gravy and make great turkey sandwiches with Thanksgiving leftovers. I have even used them to top off a pot pie (simply place unbaked biscuits on top of the filling and bake as normal). No matter what you want to do with them, you’ll be happy to have these easy biscuits in your recipe tool box. If you’re gluten free, try these instead.

Perfectly fluffy and flaky Old Fashioned Buttermilk Biscuits- perfect for Thanksgiving, breakfast or just slathered in butter and jam. | Bob's Red Mill

Old Fashioned Biscuits


Preheat oven to 425º F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Cut in butter with pastry blender until the mixture resembles coarse crumbs. Slowly add milk and stir until dough just comes together (it may not be necessary to use all the milk). Dough will be wet and sticky.

Turn dough out onto a lightly floured surface and knead 15 times. Gently roll or pat dough to 1 inch thick. Cut biscuits with a 3-inch biscuit cutter or wide-mouthed drinking glass. Gently reroll the dough scraps and cut remaining biscuits. Place biscuits on the prepared baking sheet.

Brush tops of biscuits with melted butter. Bake 12 to 15 minutes or until golden brown.

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GF Pumpkin Pie | Bob's Red Mill

Gluten Free Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

What is Thanksgiving without pumpkin pie? Just because you’re gluten free, does not mean you have to be pie-free. This recipe uses our phenomenal gluten free pie crust mix for a perfectly crisp, delicate gluten free crust. With this recipe, we bet your gluten free guests will worry that they’re eating wheat, so save that package so you can prove to them they really can have it all this Thanksgiving. If you need a gluten free, dairy free and egg free pie recipe, we recommend this one from Minimalist Baker. Get tips for making a dairy-free pie crust with our mix from The Family Chef.

Gluten Free Pumpkin Pie | Bob's Red Mill


Pumpkin Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

  • 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 15 oz can Pumpkin Puree
  • 12 oz can Evaporated Milk
  • 2 Eggs
  • 2 oz Butter, melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar, packed
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
Prep Time: 25 minutes | Cook Time: 50 – 60 minutes| Yield: 8 servings
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.Meanwhile, preheat the oven to 350°F and prepare the filling.Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

Let cool fully before serving.

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Happy Thanksgiving!

by Cassidy Stockton in Featured Articles

Bob and Charlee and Mandy

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Wild Rice and MIllet Stuffing | Bob's Red Mill

Meatless Mondays: Wild Rice and Millet Stuffing

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Cheers!

Wild Rice and Millet Stuffing | Bob's Red Mill

Wild Rice and Millet Stuffing

Contributed by Soundly Vegan

  • 1 cup Wild Rice
  • 1 cup Hulled Millet
  • 2 stalks Celery, finely diced
  • 4 golden Beets, peeled and cut into bite-sized pieces
  • 2 cups Brussels Sprouts, quartered
  • 1 cup Cranberries
  • 1/2 cup Hazelnuts
  • 1/2 Leek, sliced thinly
  • 2 Shallots, minced
  • 6 cloves Garlic, minced
  • 1/4 cup fresh Parsley, minced
  • 3 sprigs fresh Thyme
  • 1 sprig fresh Rosemary
  • 2 sprigs fresh Sage
  • 6 cups Vegetable Stock, divided
  • 1 Sea Salt to taste
  • 1 Freshly cracked Black Pepper to taste


Preheat oven to 400°F.  Add the millet to a hot pot and toast for a couple of minutes. (You will hear the seeds beginning to pop when they’re ready.) Add 2 cups of vegetable stock and a pinch of salt. Bring to a boil and then drop to a simmer. Cover and cook until the millet is light and fluffy. This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Reduce heat to a simmer. Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. Cook over medium heat until softened. Add the fresh herbs. Add the hazelnuts and dried cranberries and mix well. Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl. Drain the wild rice when ready, if necessary, and add to the bowl with the millet. Mix in the contents of the pan, removing the herb stems. Season with salt and pepper to taste. Lastly, gently fold in the roasted beets and Brussels sprouts.  Makes 12 servings.

Optional: Serve in a roasted pumpkin. Cut a round out of the top of a medium-sized pumpkin and clean out the seeds and stringy bits with a spoon. Place the hollowed out pumpkin and the top you removed on a baking sheet. Place into a 400°F oven for about an hour or until the pumpkin has softened. Remove from the oven and place upon a plate.

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Happy Thanksgiving from all of us at Bob’s Red Mill

by Cassidy Stockton in Featured Articles


Wishing you and yours a very happy Thanksgiving.

May all your dishes come true!

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Pepper Lynn: Hearty Wild and Brown Rice Soup with Autumn Vegetables

by Guest in Featured Articles, Recipes

Thanksgiving hasn’t gone very well for me these past couple of years. Don’t get me wrong, I adore the gathering of family and friends, and the sweet and savory aromas that waft through the house for hours in anticipation of the big meal are the ultimate comfort. But what’s been happening is that I’ve been getting ill. The arduous preparations combined with the heavy, butter-laden fare have taken their toll on my body, and now twice in a row I’ve been laid up in bed when I should have been celebrating. This year, I’ve resolved to take a different path, one that involves less stress, more nutrition, and – I’m hoping – much more fun.

Never a huge fan of turkey, I’ve composed a soup that could be served as a main dish alternative or as an accompaniment to the traditional meal. It’s hearty and satisfying without being heavy, and while it does need a bit of time to simmer, the preparation is not overly involved. It can also be made a day or two in advance and reheated just prior to serving.

The flavors here are comforting and complementary. The sweetness of the butternut squash is echoed by the chicken apple sausage, and the kale imparts a subtle bitterness. Sautéed aromatics and herbs give it depth, while the wild and brown rice blend provides added nutrition. Thyme is a favorite of mine, but feel free to change things up if you wish; rosemary and sage would also work well in this dish.

Hearty Wild and Brown Rice Soup with Autumn Vegetables

Makes 9 cups


  • 1 Tbsp Olive Oil
  • 1 cup finely diced Onion
  • 2 cloves Garlic, minced
  • 14 ounces Sweet Apple Chicken Sausage, casings removed and sausage cut into ¼-inch slices
  • 2 ½ quarts (10 cups) Low-Sodium Chicken Stock
  • 1-½ cups Bob’s Red Mill Wild and Brown Rice Blend
  • 2 Bay Leaves
  • 1-½ tsp dried Thyme
  • ½ tsp Kosher Salt
  • 1/8 tsp freshly ground Black Pepper
  • 3 cups medium diced Butternut Squash
  • 3 cups thinly sliced Lacinato (dinosaur) Kale
  • Plain Greek Yogurt, for serving


  1. In a large pot or dutch oven, heat the olive oil over medium high heat, then add the onion, garlic, and chicken sausage pieces. Sauté until the sausage is brown and the onions are tender about 8-9 minutes, stirring only occasionally. Increase the heat if needed to achieve color on the meat but also be mindful of the garlic, which can burn easily at high temperatures.
  2. Next, add the chicken stock, rice, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Add the butternut squash, simmering for an additional 10 minutes. Finally, add the kale and simmer for 10 more minutes until the rice, squash, and kale are tender.
  3. Taste the soup and add additional salt and pepper if desired. Serve with a dollop of Greek yogurt.

Pepper Lynn is a blog focused on loving people well through nourishing food. Emphasizing freshness and simplicity, it’s my joy to share what I’m cooking up as I encourage readers to learn, grow, and be adventurous in the kitchen

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Scaling Back: Millet Pilaf with Roasted Butternut Squash, Mushrooms and Pomegranate

by Guest in Featured Articles, Gluten Free, Meatless Mondays, Recipes

This colorful, healthy side dish comes from Tina of Scaling Back. This is gluten free and vegan/vegetarian friendly. Scaling Back focuses on mindful living while eating well. With beautiful recipes and stunning photography, we adore Scaling Back and think you will too!

The holidays bring along with it lots of opportunity to indulge but it’s nice to have options for lighter fare to keep things in check.  Rich earthy mushrooms, sweet butternut squash and tart pomegranates pair deliciously with the nutty flavor of millet.  Millet is gluten-free so it’s a great alternative if you are cooking for someone that is gluten intolerant.  Serve this for a healthy modern take on your usual stuffing, it might just start a new family tradition.




Millet pilaf with roasted butternut squash, mushrooms and pomegranate

Serves 4-6


  • 1 cup Millet
  • 2 Tbsp Olive Oil, divided
  • 1 medium Butternut Squash
  • 2 Tbsp chopped fresh Sage
  • 1 pound Cremini Mushrooms, sliced (any mixture of mushrooms would work)
  • 1 cup Pomegranate Seeds
  • 1/3  cup roasted Pistachios
  • 1 Tbsp Balsamic Vinegar
  • ¼ cup chopped Italian Parsley


Pre-heat oven to 375°F.  Place squash on a baking sheet, sprinkle with the  sage and toss with 2 teaspoons of the olive oil and season with salt and pepper.  Roast, stirring once or twice until tender 15-20 minutes.

On a separate baking sheet, toss the mushrooms with 2 teaspoons olive oil and season with salt and pepper.  Spread the mushrooms in a single layer and roast for 10 minutes.

To prepare the millet bring 1 quart of water to a boil.  Season the water generously with salt as you would for cooking pasta.  Add the millet and cook for 13 minutes.  Drain the millet into a fine sieve and then place the sieve back over the pot and let steam for an additional 10 minutes until fluffy and dry.

Place the millet in a large bowl and add the squash, mushrooms, parsley and pomegranate, drizzle the balsamic and remaining tablespoon of olive oil over the top and toss gently to combine.  Sprinkle the pistachios over the top and serve.

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Kernels and Seeds: Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots

by Guest in Featured Articles, Recipes

A fun, festive appetizer for Thanksgiving or your next holiday gathering. This dish is simple to prepare once you have the beans cooked. To save time, cook the beans ahead the day before. Freeze cooked cranberry beans in appropriate portions and keep the other ingredients on hand for a quick appetizer for impromptu gatherings.

Cranberry Bean Brushcetta with Goat Cheese and Crispy Shallots
serves 12-14 as an appetizer

  • 8 oz dried Bob’s Red Mill Cranberry Beans (about 1 ⅓ cups)
  • 1 loaf French Bread or other open crumbed crusty white bread
  • 6 oz plain Chevre
  • 4-5 large Shallots
  • Olive Oil
  • 2 good sized sprigs Rosemary plus 2-3 Tbsp chopped for garnish
  • Sea Salt to taste
  • fresh cracked Black Pepper to taste

Soak and cook the beans as directed on the package, adding a pinch of salt and the rosemary
sprigs to the cooking pot. Once the beans are very tender, drain them–removing the rosemary-
-and set aside. Salt well, or to taste. (Quick tip: if you forget to soak the beans overnight or
don’t have time, bring them to a boil in the soaking water, let sit for an hour or more, drain, then
proceed as directed.)

Preheat the oven to 350ºF.

Slice the shallots into thin rounds (no more than ⅛” thick) and separate the layers from each
other by gently rubbing the slices between your fingers, forming indiviual rings. In a small skillet
over high heat, pour just enough olive oil to coat the bottom of the pan, and heat until a shallot
dropped in starts to sizzle immediately. Toss the shallots into the pan and stir to coat evenly in
the oil. Leave the heat on medium-high, and toss the shallots frequently until most of them are
turning a nice golden brown and starting to crisp up. Remove the shallots to a paper towel lined
plate and set aside. Reserve the oil.

Slice the bread into ¼” rounds (if using a style of loaf other than a baguette cut each slice in half
as well). You want enough slices for each person to have at least one, plus extras. Using the
remaining shallot oil, lightly dab each slice with a pastry brush. Place each slice on an unlined
baking sheet and toast in the oven just until lightly golden brown. Don’t over toast them or they’ll
become too hard after the second toast.

Onto each slice of toast, pile up about 1 ½ to 2 Tbsp of beans. Top with a few crumbles of the
goat cheese. Put back into the oven for a few minutes until the cheese has started to soften and
melt. Take the slices out and onto each one sprinkle a pinch each of fried shallots and chopped
rosemary. Sprinkle everything with a pinch of sea salt and a pinch of fresh ground black pepper
and serve, either warm or at room temp.

Venessa Goldberg is a trained pastry chef turned blogger, feeding her small family from their fly-by-the-seat-of-your-pants urban farm. She’s also a mobile food entrepreneur, working to bring fresh and sustainable food into every community. Along with a background in more classical arts, she brings all these aspects to the table well spiced. Find more recipes from Vanessa at Kernels and Seeds.

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Spices Bites: White Cheddar Herb Blue Cornmeal Biscuits

by Guest in Featured Articles, Recipes


These scrumptious and festive biscuits from Farihah of Spices Bites are just the thing to mix up your Thanksgiving table. If you don’t have blue cornmeal handy, a medium grind yellow cornmeal will work just fine. A love of food, pure and simple, is the motivation behind Spice’s Bites. Whether it’s through sharing recipes, restaurant reviews, travel re-caps, or random musings, Spice’s Bites is how blogger Farihah Ali (aka Spiceaholic) shares the different and delicious ways that food impacts her life. Farihah lives in Atlanta, GA with her husband (aka Mr. Spice) and Chloe, their crazy cat.

White Cheddar Herb Blue Cornmeal Biscuits

Substituting olive oil for butter and Greek yogurt in place of milk puts a healthy spin on these biscuits, which feature Bob’s Red Mill Blue Cornmeal.  Finely shredded white cheddar and fresh sage and rosemary pump up the flavor to make these biscuits the perfect Thanksgiving side dish.

Makes 8 biscuits


  • 3/4 cup White Flour
  • 1/4 cup Bob’s Red Mill Blue Cornmeal
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 oz White Cheddar, finely shredded
  • 1 tsp fresh Sage, finely chopped
  • 1/2 tsp fresh Rosemary, finely chopped
  • 1- 5.3-oz container Non-Fat Greek Yogurt
  • 4 Tbsp Olive Oil


1.  Preheat oven to 425°F.  Line baking sheet with parchment paper or baking mat.

2.  Using a fork, combine flour, blue cornmeal, baking powder, salt, and sugar in a large mixing bowl.

3.  Add shredded cheese and herbs, making sure to incorporate into the flour mixture.

4.  Take the container of Greek yogurt and carefully add the olive oil directly into it. Carefully stir to combine the oil and yogurt, then add to the flour mixture.  Mix together until you have a sticky dough.  At this point you may need to use your hands to combine everything together.

5.  Using your hands, divide dough into fourths.  Now divide each fourth into half, so you end up with 8 portions of dough.  You can either drop the dough as is onto the baking sheet or gently form a “biscuit” shape and then place on baking sheet.

6.  Bake biscuits for 11-13 minutes.  You should be able to smell the herbs.  Then try not to burn your fingers and mouth eating a biscuit fresh from the oven.

7.  Enjoy!

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