Roasted Vegan Thanksgiving Bowls

Prep: 30 mins – Cook: 25 mins – Total: 55 mins

Ingredients

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 1/2 cups Brussels sprouts, trimmed and halved
  • 1/2 tbsp olive oil
  • 1 tsp brown sugar
  • 1 pinch salt
  • Black pepper, to taste

GARLIC ROASTED BROCCOLI

  • 1.5 – 2 cups broccoli florets (cut large)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1 pinch salt
  • Black pepper, to taste

MASHED CREAMER POTATOES

  • 1 (1.5lb bag) of yellow Creamer potatoes (Boomer Gold by The Little Potato Company)
  • 1 cup vegetable broth
  • 1 tbsp vegan butter
  • 1/4 tsp salt
  • 1 pinch each of dried thyme and oregano

EASY VEGAN GRAVY

  • 1 tbsp vegan butter (or olive oil)
  • 2 tbsp flour
  • 1/4 tsp each of onion powder, garlic powder, thyme, and oregano
  • 1 cup vegetable broth

OTHER

  • 1/4 cup chopped pecans

Directions

ROASTED VEGETABLES

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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 1/4 cup of chopped pecans. Top the squash with an extra sprinkle of brown sugar. Cook for an additional 10-15 minutes.

MASHED CREAMER POTATOES

  1. 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).
  2. Drain and mash potatoes.
  3. 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

  1. 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.
  2. 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.

This delicious recipe and photos were created by ILoveVegan.com, we simply shared it! Check them out for more great ideas!

Thanksgiving Pithiviers – Vegan

Prep: 45 mins – Cook: 30 mins – Total: 75 mins

Ingredients

  • 300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
  • 2 tbsp olive oil
  • 2 small shallots, finely diced
  • 2 garlic cloves, finely diced
  • a few springs of thyme, leaves picked or two pinches of dry thyme
  • salt, to taste
  • 200 g / 7 oz (weight assumes leaves only) spinach
  • black pepper, to taste
  • a good pinch of nutmeg
  • 1 sheet vegan puff pastry
  • 2 tbsp breadcrumbs
  • 2 tbsp chopped pecans
  • 1 tbsp plant milk (soy milk works well), to glaze

Directions

FILLING

  1. Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
  2. Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
  3. Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
  4. Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
  5. Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
  6. Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.

ASSEMBLY

  1. Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
  2. Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
  3. Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
  4. Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
  5. Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
  6. Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
  7. Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
  8. Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.

This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!

Vegetable Skillet Hash Recipe

PREP: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 1 cup diced Yukon gold potato
  • 1 teaspoon dried all purpose seasoning blend
  • sea salt (I am loving truffle salt here!)
  • 1 cup diced red or yellow bell pepper
  • 1 zucchini, diced
  • 1 ear corn, kernels sliced off
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh parsley
  • free range eggs (as many as you’d like or none at all!)
  • 1 tablespoon white vinegar
  • 1-2 avocados, for serving
  • sriracha or favorite hot sauce, for serving (optional)

Directions

  1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
  2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
  3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
  4. Serve the hash warm with eggs, avocado, and sriracha.

This delicious recipe and photos were created by YummyMummyKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

Curried Lentil & Sweet Potato Bowl

PREP: 10 mins – COOK: 20 mins – TOTAL: 30 mins

Ingredients

LENTILS

  • 1 batch Coconut Curried Golden Lentils

POTATOES

  • 1 large sweet potato (cut into rounds or small wedges // skin on // organic when possible)
  • 2 Tbsp coconut or avocado oil (see notes for oil-free*)
  • 1/4 tsp sea salt

CAULIFLOWER RICE

  • 1 head cauliflower (grated into “rice” // or sub cooked white or brown rice)
  • 1 Tbsp oil or water
  • 1 pinch sea salt
  • 1/2 tsp curry powder (optional)

KALE

  • 1 bundle organic kale or collard greens (chopped // or other green // alternatively, prepare my Coconut Curried Greens)

FOR SERVING optional

  • 1 batch Cilantro Chutney
  • Thinly sliced red cabbage
  • Fresh cilantro
  • Lime wedges

Directions

  1. Prepare a batch of Coconut Curried Golden Lentils (not included in final cook time).
  2. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  3. Add sweet potatoes, oil*, and salt and toss to combine. Bake for 20-25 minutes or until tender and slightly brown on the ends.
  4. In the meantime, prepare cauliflower rice by heating a large skillet over medium heat. Once hot, add oil or water, cauliflower rice, salt, and curry powder. Stir to combine.
  5. Lower heat to low and sauté for 3-5 minutes, covering to allow it to steam and stirring occasionally. Taste and adjust flavor as needed. Set aside.
  6. Next, prepare kale by heating a rimmed skillet or pot over high heat and adding 1/2 inch of water. Bring to a boil. Then place a steamer basket on top. Add kale and cover. Steam for 2-3 minutes or until just wilted and bright green. Remove from pot and set aside.
  7. Lastly, prep any remaining serving items, such as chutney, sliced cabbage, or cilantro (all optional).
  8. Divide sweet potatoes, curried lentils, cauliflower rice, kale, and any additional items between serving bowls and enjoy. Best when fresh. Store leftover ingredients separately in the refrigerator up to 3-4 days.

This recipe and photos were created by MinimalistBaker.com, we just shared it! Please check them out for more delicious ideas!