Roasted Vegan Thanksgiving Bowl

• Vegan

• Produce

  • 5 1/2 2 cup broccoli florets, large cut
  • 1/2 Acorn squash, medium
  • 1 1/2 cups Brussels sprouts
  • 1 Carrot, large
  • 2 cloves Garlic
  • 1 1.5 lb bag Little potato company's baby boomer potatoes
  • 1 pinch Of dried thyme and oregano
  • 1/4 tsp Of onion powder

• Canned Goods

  • 2 cup Vegetable broth

• Condiments

  • 1 can Cranberry sauce
  • 2 tbsp Vegan butter

• Baking & Spices

  • 3 Black pepper
  • 1 1/3 tbsp Brown sugar
  • 2 tbsp Flour
  • 3 pinch Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pecans

Found on ilovevegan.com

Description

Ingredients

• 1 large carrot, peel, quarter and cut into 2 long pieces
• ½ medium acorn squash, sliced
• 1 tbsp olive oil
• 1 tbsp brown sugar (plus a little extra)
• pinch of salt
• black pepper, to taste
• 11/2-2 cup broccoli florets (cut large)
• 2 cloves garlic, minced
• ½ tbsp olive oil
• pinch salt
• black pepper, to taste
• 1½ cups Brussels sprouts, trimmed and halved
• ½ tbsp olive oil
• 1 tsp brown sugar
• pinch salt
• black pepper, to taste
• 1.5 lb bag of The Little Potato Companys Baby Boomer potatoes
• 1 cup vegetable broth
• 1 tbsp vegan butter
• ¼ tsp salt
• pinch each of dried thyme and oregano
• 1 tbsp vegan butter (or olive oil)
• 2 tbsp flour
• ¼ tsp each of onion powder, thyme, and oregano
• 1 cup vegetable broth
• 1 can cranberry sauce
• ¼ cup chopped pecans

Directions

• Preheat oven to 425F. Prepare a nice BIG baking sheet lined with parchment paper. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet. Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet. Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven. Bake for 20-25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with ¼ cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.
• While everything is baking you can boil your potatoes on one element and make the gravy on another. Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (like Earth Balance or another vegan margarine), salt, dried thyme and oregano.
• In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for 1 minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency.) Simmer for 3-5 minutes until thick, adjusting the consistency with extra vegetable broth as needed.