Vegan Roasted Thanksgiving Bowl
Ingredients
Roasted Squash & Carrots
- 1 large carrot peel (if desired), quarter and cut into 2” long pieces
- 1/2 butternut squash sliced
- 1 Tbsp olive oil
- 1 Tbsp brown sugar plus a little extra
- salt & pepper to taste
Roasted Garlic Broccoli
- 11/2-2 cups broccoli florets cut large
- 2 cloves garlic minced
- 1/2 Tbsp olive oil
- salt & pepper to taste
Roasted Brussels Sprouts
- 1 1/2 cups Brussels sprouts trimmed and halved
- 1/2 tbsp olive oil
- 1 tsp brown sugar
- salt & pepper to taste
Mashed Potatoes
- 1.5 lb potatoes
- 1 Tbsp vegan butter
- 1 cup vegetable broth
- 1/4 tsp salt
- pinch each of dried thyme and oregano
Vegan Gravy
- 1 tbsp vegan butter
- 2 tbsp flour
- 1/4 tsp each of onion powder, thyme & oregano
- 1 cup vegetable broth
Instructions
Roasted Veggies
- Preheat oven to 425°. Prepare a large baking sheet lined with parchment paper. In a medium-sized bowl, mix carrots and squash with olive oil, brown sugar, salt and & pepper. Spread both the carrots and the squash out on your baking sheet.
- Mix Brussels sprouts with brown sugar, olive oil, salt & pepper, then spread them out on the same baking sheet.
- Next, mix the salt, pepper, olive oil & garlic with the broccoli, massaging into the heads. Spread the broccoli on the sheet & place everything in the oven for 20-25 minutes. Halfway through the baking, mix everything & top the squash with brown sugar and all veggies with pecans. Meanwhile, make the mashed potatoes & gravy.
Mashed Potatoes
- Boil until fork-tender & mash with all potato ingredients.
Gravy
- Heat butter over medium heat in a small saucepan. Once hot, whisk in all other gravy ingredients except the broth. Cook for 1 minute then slowly add in the broth. Simmer 3-5 minutes until thick. Adjust consistency with broth as desired.
- Top veggies with gravy & add cranberry sauce as desired.
Notes
Recipe from I Love Vegan.
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