The Sexy Vegan Cooking 37 - Gluten-Free Thanksgiving

The Sexy Vegan whips up a gluten free entree for Thanksgiving and chats with a VERY famous guest.


Yam 2 , halved
Olive oil 1 Tablespoon
Salt and pepper To Taste
For stuffing
Chopped onion 1/4 Cup (4 tbs)
Chopped celery 1/4 Cup (4 tbs)
Chopped carrot 1/4 Cup (4 tbs)
Garlic 3 Clove (15 gm) , chopped
Rosemary 1/4 Teaspoon
Thyme 1/4 Teaspoon
Sage 1/4 Teaspoon
Quinoa 1 Cup (16 tbs) , rinsed
Vegetable broth 2 Cup (32 tbs)
For gravy
Margarine/Oil 1 Tablespoon
Chopped onion 1/2 Cup (8 tbs)
Celery seeds 1 Pinch
Vegetable broth 1 Cup (16 tbs)
Canned canellini beans 15 Ounce , drained
For nut sausage
Pecans 1/3 Cup (5.33 tbs)
Walnuts 1/3 Cup (5.33 tbs)
Almonds 1/3 Cup (5.33 tbs)
Garlic 1 Clove (5 gm)
Sage 1/8 Teaspoon
Fennel seeds 1 1/2 Teaspoon
Chili flakes 1/8 Teaspoon
Smoked paprika 1 Teaspoon
Apple cider vinegar 1/2 Teaspoon
Dried apple rings 4 , roughly chopped
Salt 1/4 Teaspoon
Liquid smoke flavoring 1/8 Teaspoon



1. Preheat the oven to 350 degrees F.


2. Place the yam over a baking sheet and season with olive oil and salt and pepper. Bake for 45 minutes.

3. For stuffing – in a pot, heat olive oil and add in the onion, celery and carrot. Season with salt and pepper and cook for 5 minutes until tender.

4. Add in the garlic and season with rosemary, thyme and sage. Stir well.

5. Add in the quinoa and vegetable broth. Bring to a boil and reduce to simmer for 15 minutes covered.

6. For gravy – in a pot, heat the margarine and in the onion and garlic. Sweat for 5 minutes.

7. Season with thyme and celery seeds. Pour in the vegetable broth and add in beans. Simmer for 5 minutes.

8. Next, blend the gravy with an immersion blender and set aside.

9. For nut sausage – in a food processor, add in all the ingredients and process.


10. Remove some flesh of the yam with fork and top with stuffing, gravy and nut sausage.

Recipe Summary

Difficulty Level: Medium
Cook Time: 70 Minutes
Ready In: 70 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 716Calories from Fat 253

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 587 mg24.46%

Total Carbohydrates 95 g31.7%

Dietary Fiber 20 g80%

Sugars 5 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet