Have a Very Vegetarian Thanksgiving with Hearty Whole Grains

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This Thanksgiving, gather your friends and family and serve them, well, sorghum! It won’t send your guests running for the hills — we promise. The recipes we’ve created below are as tasty as they are good for you. But instead of white bread and butter, we’ve added a slew of hearty whole grains to your Thanksgiving.

Sorghum (pictured above) powers up a salad amped up by sprouted lentils and spinach while millet stars in a corn-chive casserole. No need to scrap the stuffing. Just lighten up by loading up on veggies and using heart-healthy fats like olive oil. Even the typical waist-busting green bean casserole can be good for you — the secret’s in the gravy.

Sorghum Salad with Sprouted Lentils and Shiitake Mushrooms

Serves 8

Ingredients:

3/4 cup dried sprouted lentils, rinsed

2 tablespoons extra-virgin olive oil

1/2 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, finely chopped

Salt and pepper

1 cup whole sorghum, rinsed and drained

1 cup fresh baby spinach leaves

1/4 cup chopped fresh herbs, such as thyme, sage and parsley

Directions:

In a medium saucepan, cover the lentils with enough water to cover by about 3 inches; bring to a boil. Reduce the heat to low and simmer, uncovered, until tender, 25 to 30 minutes; drain.

In a medium skillet, heat the oil over medium heat. Add the onion and celery; cook until softened, about 8 minutes. Stir in the garlic; cook for 1 minute. Stir in the cooked lentils; season with salt and pepper.

Meanwhile, in a medium saucepan, bring the sorghum and 3 cups of water to a boil. Reduce the heat, cover and simmer until tender and the water is absorbed, 50 to 60 minutes; season with salt and pepper. Add the lentil mixture, spinach and herbs to the sorghum; toss to coat.

Brussels Sprouts-Carrot Salad with Caper-Mustard Dressing

Serves 8

Ingredients:

1/2 cup walnut oil or olive oil

1/4 cup capers, rinsed and drained

1/4 cup Dijon mustard

1/4 cup white wine vinegar

1/4 cup water

2 cloves garlic

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon coconut sugar, optional

One 10-ounce package shredded Brussels sprouts

2 cups shredded carrots

1 cup raisins, soaked in boiling water for 5 minutes and drained

1 cup chopped hazelnuts, toasted

Salt and pepper

Directions:

In a food processor, combine the oil, capers, Dijon, vinegar, water, garlic, salt, pepper and sugar, if using. In a large bowl, toss together the Brussels sprouts, carrots, raisins and hazelnuts. Drizzle over the dressing and toss to coat. Enjoy!

Green Bean Casserole with Dijon Crumbs

Serves: 8

Ingredients:

For the Gluten-Free Flour Blend:

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt

For the Topping:

1 cup finely crushed gluten-free rice cereal

1 tablespoon Dijon mustard

2 tablespoons olive oil, plus more for drizzling

For the Green Beans:

2 tablespoons olive oil

One 8-ounce container mushrooms, sliced

2 red bell peppers, seeded and chopped

Salt and pepper

2 tablespoons Gluten-Free Flour Blend, recipe above

2 cups low-sodium chicken broth

1 pound green beans, ends trimmed and blanched

Directions:

Make the Flour Blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Make the Topping: In a small bowl, stir together the cereal crumbs, mustard and olive oil.

Make the Green Beans: Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and bell peppers; cook, stirring occasionally, until golden. Season with salt and pepper. Sprinkle over the flour and cook, stirring, for about 1 minute.

Stir in the broth; bring to a simmer and cook until thickened, about 4 minutes. Add the green beans to the prepared baking dish. Top evenly with the mushroom mixture.

Scatter over the crumb mixture and drizzle with olive oil; bake until golden and bubbling, about 25 minutes.

Baked Corn-Scallion Millet

Serves: 8

Ingredients:

2 cups water

1 cup whole millet

2 cups nonfat milk or dairy-free milk

2 cloves garlic

Salt and pepper

1 tablespoon cornstarch mixed with 1 tablespoon water

1 1/2 cups corn kernels, thawed if frozen

2 tablespoons chopped chives

1/4 cup Gruyere cheese, plus more for sprinkling, optional

Directions:

In a medium saucepan, bring 2 cups of water to a boil. Add the millet and simmer, covered, until the water is absorbed, about 20 minutes.

Preheat the oven to 400 degrees F and grease an 8-by-8-inch baking dish. In a small saucepan, stir together the milk, garlic and 1 1/2 teaspoons salt, and bring to a simmer over medium heat. Stir in the cornstarch slurry and bring to a slight boil to thicken slightly. Stir in the corn, chives and Gruyere, if using.

Place the millet into the prepared baking dish. Pour over the corn mixture and sprinkle with Gruyere. Bake until all of the liquid is absorbed and the cheese is melted, about 25 minutes.

Classic Whole-Grain Stuffing Squares

Serves: 8

Ingredients:

5 ounces gluten-free whole-grain bread, such as Canyon Bakehouse 7-Grain ,cut into 1/2-inch pieces, toasted, cooled and finely crushed

5 tablespoons olive oil

One 8-ounce package mushrooms, thinly sliced

1 medium onion, finely chopped

1 teaspoon salt

1/2 teaspoon pepper

1 cup shredded carrots

1/2 cup finely chopped celery

1/4 teaspoon baking soda

2 large eggs beaten with 1/4 cup water

Directions:

Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl.

In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.

Add 3 tablespoons oil, the onion, salt and pepper to the skillet and cook, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda; mix well.

Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes.

Need more help with your Thanksgiving prep?

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Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.