Vegan and Gluten Free Sweet Potato Casserole.

Vegan and Gluten Free Sweet Potato Casserole.

Vegan and Gluten Free Sweet Potato Casserole | Knead to Cook.

This Thanksgiving my husband is vegetarian.  I’m vegan.  My oldest is dairy and gluten free.  I started to think about our Thanksgiving menu, because we host, and I knew I had to revamp my sweet potato casserole recipe because its the one dish my kids clammer over.  Today I opted to do a test run of subbing out the dairy and flour to make sure they love it and that everyone else will too.  I take some heat about my vegan diet and I don’t want anyone to feel like my dishes are boring and flavorless because they are vegan.  Vegan food is so flavorful!  No one will miss the decadence with this dish… it is so good.  #thankful

I served this for dinner last night and my family loved it.  So thankful for no complaints (especially from my youngest).  The revamp was a success!

Preheat your oven to 375 degrees. Spray your casserole pan with olive oil and set aside.


For the topping…

1.5 cups of Bob’s Redmill gluten free rolled oats
1.25 cups of chopped pecan halves
1/3 cup of gluten free flour – you can use almond meal/flour or a gf all-purpose flour
2 teaspoons cinnamon
1 tablespoon of flax seed meal
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/4 cup of melted vegan butter – I used Earth’s Balance cinnamon (but regular plain flavor is fine)
3 tablespoons of maple syrup


Pulse the oats in your food processor until you achieve a flour texture.  Add that to a bowl.  Then add the pecan pieces, flour, flax, cinnamon, vanilla and salt.  Then add the melted butter and syrup overtop and mix well.  Set aside.




For the potato portion…


3-4 very large or 4-5 medium sized sweet potatoes, peeled and chopped into large pieces
3 tablespoons of vegan butter (I used Earth Balance cinnamon or regular plain)
3 tablespoons of maple syrup
1 tablespoon molasses syrup
2 teaspoons of ground cinnamon
Pinch of salt
Optional:  Almond milk

Bring a large pot of water to a boil.  Meanwhile, peel and chop into large pieces 4 large yams/sweet potatoes.  Gently place the potatoes into the boiling water.  Boil until fork tender, about 10 minutes then drain in a colander.  Once cooled down a bit, add the potatoes to your stand mixer bowl (with paddle attached) and add the butter, syrup, molasses syrup, cinnamon and salt.  Blend until creamy.  If you want to achieve a super creamy potato, I added a few tablespoons of almond milk to the potatoes and blended until I achieved the right consistency.


Spread the sweet potato mixture into your prepared pan.

Spread your crumble on top in an even layer.


Bake when ready or store, covered in your fridge until ready to eat.  Bake for 25-30 minutes or until hot.

On the fitness front…

Still undecided about the marathon but after the freezing, arctic snap that arrived Tuesday – I’m really leaning against training in sub zero temps again.  Ha ha.  A half sounds really good to me.  Now this may change tomorrow but…

Thus far, Sunday I ran 11.11.  Monday I took a rest day although I scrubbed my house from top to bottom.  Tuesday I ran 3.1 and worked out my abs and did weightlifting.  Today I ran 6.33.  Still following my marathon plan for now.  We.  Shall.  See.










— Knead to Cook


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