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