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!

Tofu Power Bowl Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

• 1 cup farro
• 1 (16-ounce) package extra firm tofu
• 2 1/2 tablespoons cornstarch
• 1 1/2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 2 cups shredded kale
• 1 1/2 cups shelled cooked edamame
• 2 carrots, peeled and grated
• 3/4 cup packed fresh cilantro leaves
• 1 lime, cut into wedges

FOR THE CREAMY PEANUT SAUCE

• 1/4 cup creamy peanut butter
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons dark brown sugar
• 1 teaspoon sambal oelek (ground fresh chile paste)
• 1 teaspoon freshly grated ginger

Directions

1. To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
2. Cook farro according to package instructions; set aside.
3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
4. Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
5. In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
6. Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
7. In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
8. Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
9. Serve with creamy peanut sauce, garnished with lime, if desired.

This recipe and photos were created by DamnDelicious.net, we simply shared it! Check them out for more great recipes!

Roasted Vegetable Grain Bowls with Tzatziki Sauce Recipe

Prep: 10 mins – Cook: 45 mins – Total: 55 mins

Ingredients

• 3 cups cauliflower florets
• 1 red pepper, cut into 1” cubes
• 1 yellow pepper, cut into 1” cubes
• 1 red onion, cut into 1” cubes
• 1 zucchini, cut into ½” slices
• 2 carrots, cut into 1” slices
• 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 2 tablespoons olive oil

TZATZIKI SAUCE:

• 3/4 cup plain greek yogurt
• 1/2 cup grated cucumber
• 2 tablespoons lemon juice
• 1 1/2 teaspoons dry dill
• 1 garlic clove, grated
• salt to taste
• 1 cup dry quinoa
• 2 cups water

Directions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve

This amazing recipe and photos were created by JoyfulHealthyEats.com, we just shared it! Check them out, as they have so many great ideas!