Plant-Based Thanksgiving Bowl
Ingredients
Serving size:
3 servings
Nutritional Information:
495 calories
SWEET ROASTED SQUASH AND CARROTS
1 large carrot, peeled, quartered, and cut into 2” long pieces
½ medium acorn squash, sliced
1 tablespoon olive oil
1 tablespoon brown sugar (plus a little extra)
1 pinch of salt
ROASTED BRUSSELS SPROUTS
1 ½ cups Brussels sprouts, trimmed and halved
½ tablespoon olive oil
1 teaspoon brown sugar
1 pinch salt
Black pepper, to taste
ROASTED BROCCOLI
1.5 – 2 cups broccoli florets (cut large)
2 cloves garlic, minced
½ tablespoon olive oil
1 pinch salt
Black pepper, to taste
MASHED POTATOES
1 (1.5lb bag) of yellow Creamer potatoes
1 cup vegetable broth
1 tablespoon vegan butter
¼ teaspoon salt
1 pinch each of dried thyme and oregano
EASY VEGAN GRAVY
1 tablespoon vegan butter (or olive oil)
2 tablespoon flour
¼ teaspoon each of onion powder, garlic powder, thyme, and oregano
1 cup vegetable broth
OTHER
¼ cup chopped pecans
Cranberry sauce
Instructions
ROASTED VEGETABLES
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, and salt. Spread carrots and squash out on the baking sheet.
In the same bowl used for the carrots and squash, mix the Brussels sprouts with olive oil, brown sugar, salt, and pepper. Spread Brussels sprouts out on the same baking sheet.
Finally, in the same bowl, mix the broccoli with olive oil, garlic, salt, and pepper. Massage the olive oil and garlic into the tops of the florets. Spread the broccoli on the baking sheet.
While roasting the vegetables, begin preparing your mashed potatoes and gravy at the same time.
Bake vegetables for 10-15 minutes. Flip/stir the vegetables and sprinkle with ¼ cup of chopped pecans. Top the squash with an extra sprinkle of brown sugar. Cook for an additional 10-15 minutes.
MASHED POTATOES
Add potatoes to a large pot of water and bring to a boil over high heat. Boil the potatoes for 15 minutes (until the largest potato is fork tender).
Drain and mash potatoes.
Stir in the vegetable broth, vegan butter, salt, dried thyme and oregano. Taste and adjust seasoning with salt, pepper, and if desired, extra butter and a splash of unsweetened or original non-dairy milk.
EASY VEGAN GRAVY
In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano. Cook for 1 minute, whisking constantly. Gradually add the vegetable broth, whisking constantly to avoid lumps.
Simmer for 3-5 minutes until desired consistency is reached (the gravy will thicken slightly as it cools). If desired, adjust the consistency with extra vegetable broth. Taste and adjust seasoning.