Cooking Class: Roasted Vegan Thanksgiving Bowl with Tamuno Imbu

Date/Time
Monday, November 21, 2022
5:30pm - 6:30pm

Holiday comfort food, anyone? As we inch closer to the holidays, this can be one of the most difficult times to be Vegan or on the journey — but we have one of the top Thanksgiving Bowl recipes, filled with veggies & mashed potatoes — plus it’s 100% plant-based, of course. Join CAA’s Tamuno Imbu online as he teaches us how to make this full-flavored classic.

Most Thanksgiving recipes call for meat as a base for the flavor, but not this dish from the ilovevegan blog. Tamuno adds, “I particularly love this dish because you can use root veggies, squash, pumpkins. “



If you’d like to cook along in real time during the class, you’ll need these ingredients:

Sweet Roasted Squash & Carrots

  • 1 large carrot, peeled, quartered and cut into 2″ long pieces
  • 1/2 medium acorn squash, sliced
  • 1 tablespoon brown sugar
  • 1 pinch of salt
  • 3 cups vegetable broth (low sodium)
  • 3/4 teaspoon Himalayan salt, more to taste
  • Fresh ground pepper, to taste
  • 3/4 teaspoon vegan Worcestershire sauce (or sub soy sauce)

Roasted Brussels Sprouts

  • 1 1/2 cups Brussels sprouts, trimmed and halved
  • 1/2 tbsp olive oil
  • 1 teaspoon 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
  • 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
  • Cranberry sauce

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