A Taste of Thanksgiving- VEGAN

Credit: ilovevegan.com

CRUELTY-FREE THANKSGIVING?

YES PLEASE!

You know I just HAD to try this recipe. And of course, I fell in love with it.

Sweet Roasted Squash and Carrots: 1 large Carrot peeled ( i used baby carrots)  1/2 Medium Acorn Squash ( I used butternut)  1 tbsp. olive oil 1 tbsp. brown sugar ( i used a whole lot more than suggested)  pinch of salt black pepper to taste
Sweet Roasted Squash and Carrots:
1 large Carrot peeled ( i used baby carrots)
1/2 Medium Acorn Squash ( I used butternut)
1 tbsp. olive oil
1 tbsp. brown sugar ( i used a whole lot more than suggested)
pinch of salt
black pepper to taste
ROASTED GARLIC BROCCOLI 2 cups of broccoli 2 cloves of garlic, minced ( i used like 6 cloves) 1/2 tbsp olive oil ( I used more than suggested) pinch salt black pepper to taste
ROASTED GARLIC BROCCOLI
2 cups of broccoli
2 cloves of garlic, minced ( i used like 6 cloves)
1/2 tbsp olive oil ( I used more than suggested)
pinch salt
black pepper to taste
MASHED CREAMER POTATOES 1.5 lb bag of little potato companies baby boomer potatoes. ( I used organic red potatoes instead)  1 cup of low sodium vegetable broth. 1 tbsp of vegan butter 1/4 tbsp salt pinch each of dried oregano and thyme
MASHED CREAMER POTATOES
1.5 lb bag of little potato companies baby boomer potatoes. ( I used organic red potatoes instead)
1 cup of low sodium vegetable broth.
1 tbsp of vegan butter
1/4 tbsp salt
pinch each of dried oregano and thyme
EASY VEGAN GRAVY 1 tbsp vegan butter ( or olive oil) 2 tbsp flour 1/4 tsp each of onion powder, thyme, oregano 1 cup of low sodium vegetable broth
EASY VEGAN GRAVY
1 tbsp vegan butter ( or olive oil)
2 tbsp flour
1/4 tsp each of onion powder, thyme, oregano
1 cup of low sodium vegetable broth

OTHER: 1/4 cup chopped pecans

Optional: feel free to add brussel sprouts and cranberry sauce to this delicious meal.

Instructions:  Preheat oven to 425F. Prepare a nice big baking sheet lined with parchment paper. In a bowl mix carrots, squash with olive oil, brown sugar, salt and pepper. Spread both carrots and squash out on your baking sheet.

Next,mix the broccoli with olive oil, garlic, salt and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread broccoli out on baking sheet and pop everything in the oven. Bake 20-30 minutes. About half way through the cooking time, flip and stir everything with 1/4 cup of chopped pecans, and top the squash and carrots with extra sprinkles of brown sugar.

MASHED POTATOES:

While everything is baking, you can boil your potatoes in one element and make your gravy on another. Boil potatoes for 15-25 minutes ( until fork tender) before mashing up with vegetable broth. ( I bought a large masher from Giant and LOVE IT). Add vegan butter, salt, dried thyme and oregano. I also added garlic powder.

EASY VEGAN GRAVY:

in a small saucepan heat vegan butter over medium heat. Once hot, whisk in flour, salt, thyme and oregano. Mix well. Cook for about 1 minute before slowly whisking in the veggie broth ( you might find you need a little less depending on your preferred consistency). Simmer for 3-5 minutes until thick or desired consistency.

  • You can serve with cranberry sauce. Top mashed potatoes and or roasted veggies with gravy and enjoy.

 

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