Hosting my second completely WFPB thanksgiving this year. Last year I made this Three Sisters Bowl from the NYT and it's amazing – I'm going to serve it again.
BUT I have a guest who cannot handle spicy food and is also gluten free. I'm looking for a recipe that I can serve as an "alternative main". I'm thinking something along the lines of a wild rice pilaf or something like that – but please share your suggestions or experiences!
TIA!
by AAY_8179
5 Comments
Couple of my recent ones were jackfruit and potato stew (onion, garlic, red wine, veggie broth, nooch, soy sauce, MSG, carrots, celery, green peas, etc.) served over creamed creamed potatoes or rice, and a curried lental stew
Lentil stew (more like the consistency of tagine) served with quinoa.
Roasted Delicata squash mixed with quinoa, dried cranberries, red onions, chopped walnuts, and a balsamic glaze. I like to season the squash with salt, pepper, and smoked paprika. The quinoa I season with salt, pepper. You can also use a warmed red wine vinaigrette if the balsamic glaze is too sweet.
My son does a killer mushroom risotto. He gets whatever mushrooms look good, king oyster, portobello, etc
This [Stuffed Roasted Butternut](https://minimalistbaker.com/roasted-stuffed-butternut-squash/) is a family favorite
The recipe you posted is gluten free