Vegan & Gluten Free Thanksgiving Appetizers

We've got some amazing holiday recipes for you! Save the indulgence for dessert and enjoy these delicious, healthy vegetable appetizers. These dishes are easy, affordable, and very accessible to different dietary restrictions. 

 

  • Garlic Butter Roasted Mushrooms
  • Roasted Cauliflower with Lime Dressing
  • Green Beans with Toasted Walnuts & Caramelized Onions
Ingredients
Garlic Butter Roasted Mushrooms
Baby Bella mushrooms
16 ounces
Olive oil
2 tablespoons
Salt and pepper
To taste
Vegan butter, melted
2 tablespoons
Soy sauce
2 teaspoons
White balsamic vinegar
2 teaspoons
Garlic cloves, minced
4
Fresh thyme
4 sprigs
Fresh parsley, chopped
2 tablespoons
Roasted Cauliflower with Lime Dressing
Cauliflower heads, cut into florets
2
Lime, juiced
1
Salt and pepper
To taste
Olive oil
3 tablespoons
Lime, juiced
2
Olive oil
1/3 cup
Garlic cloves, minced
4
Yellow mustard
1 tablespoon
Vegan mayo
1 tablespoon
Salt and pepper
To taste
Fresh parsley, chopped
2 tablespoons
Green Beans with Walnuts & Caramelized Onions
Green beans
1 1/2 pounds
Walnuts, chopped
1/2 cup
Olive oil
2 tablespoons, divided
Yellow onion, sliced
2
Fresh tyme
1 teaspoon
White balsamic vinegar
2 teaspoons
Salt and pepper
To taste

Garlic Butter Roasted Mushrooms

  1. Preheat oven to 425 degrees F. Clean mushrooms, and cut off the stems. Leave the mushrooms whole for roasting. 
  2. In a large bowl, toss the mushrooms with olive oil, salt and pepper. Roast mushrooms for 30-35 minutes.
  3. In a small bowl, combine melted butter, soy sauce, white balsamic vinegar, garlic, and thyme. When the mushrooms are ready, pour the butter mixture over the mushrooms and coat evenly. 
  4. Return to oven and roast for an additional 5-10 minutes until the mushrooms are nice and dark. Garnish with fresh parsley.

 

Roasted Cauliflower with Lime Dressing

  1. Preheat oven to 425 degrees F. 
  2. In a large bowl, toss the cauliflower with the juice of 1 lime, olive oil, salt and pepper. Roast cauliflower for 25-30 minutes until the cauliflower is tender and crispy.
  3. In the same bowl, combine the juice of 2 limes, garlic, mustard, mayo, and olive oil. When the cauliflower is ready, add to the bowl and mix to coat the dressing evenly. 
  4. Garnish with fresh parsley.

 

Green Beans with Toasted Walnuts & Caramelized Onions

  1. Bring a large pot of salted water to a boil. Add trimmed green beans and cook for 2 minutes. Drain and rinse with cold water.
  2. Heat a large skillet over medium. Add chopped walnuts and cook for 5-7 minutes until lightly browned, stirring frequently. Remove and set aside.
  3. In the same pan, add 1 tablespoon of olive oil. Add the sliced onion and thyme, and cook for 15-20 minutes until the onions are caramelized. Set aside.
  4. In the same large skillet, add 1 tablespoon of olive oil. Add green beans and cook for 2-3 minutes more. Transfer green beans to a serving dish, top with caramelized onions and walnuts. Season with salt and pepper to taste.