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Roasted Vegan Thanksgiving Bowl
Ingredients
  • subheading: 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
  • subheading: ROASTED BRUSSELS SPROUTS:
  • 1 ½ cups Brussels sprouts, trimmed and halved
  • ½ tbsp olive oil
  • 1 tsp brown sugar
  • 1 pinch salt
  • Black pepper, to taste
  • subheading: GARLIC ROASTED BROCCOLI:
  • 1 ½ to 2 cups broccoli florets (cut large)
  • 2 cloves garlic, minced
  • ½ tbsp olive oil
  • 1 pinch salt
  • Black pepper, to taste
  • subheading: 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
  • ¼ tsp salt
  • 1 pinch each of dried thyme and oregano
  • subheading: EASY VEGAN GRAVY:
  • 1 tbsp vegan butter (or olive oil)
  • 2 tbsp flour
  • ¼ tsp each of onion powder, garlic powder, thyme, and oregano
  • 1 cup vegetable broth
  • subheading: OTHER:
  • ¼ cup chopped pecans
Steps
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