Dairy and gluten free Sweet Potato Casserole
You’ll need:
5 pounds sweet potatoes, peeled and cut into cubes
½ cup chicken stock or vegetable stock (for vegan)
¼ cup firmly packed brown sugar
¼ cup dairy-free buttery spread or sticks, cut into chunks (can swap in coconut oil)
2 teaspoons ground cinnamon
1 teaspoon salt, or to taste
½ teaspoon ground nutmeg
2 cups miniature marshmallows (vegan optional)
Vegan Stuffing
You’ll need:
1 large loaf whole-grain bread or 2 small baguettes, cubed & set out to dry overnight (~9 cups loosely packed)
3/4 cup uncooked green lentils
3 Tbsp olive oil or vegan butter (I used a mix of both)
1/2 cup white onions, diced
3/4 cup celery, diced
salt & pepper
3 – 3 1/2 cups vegetable broth (+ more for cooking lentils)
1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water)
3/4 tsp dried sage, or 1 1/4 tsp fresh sage, chopped
Maple Spiced Cauliflower Roast With Pumpkin Gravy
You’ll need:
1 head medium Cauliflower, raw
1/4 cup Olive Oil, Extra Virgin
3/4 tsp Spices & Seasonings, Ground Cayenne Pepper
1/2 tsp Garlic Powder
1 1/4 tsp Sea Salt
15 oz Pumpkin Puree (organic)
1 cup Vegetable Broth, Low Sodium Organic
3/4 tsp Ground Black Pepper
1/4 tsp Cinnamon, Ground
3 tbsp Pure Maple Syrup
3 tbsp roasted pumpkin seeds (salted)
Vegan Zucchini Meatballs
https://www.instagram.com/p/BUx86SIlkWC/?tagged=zucchinimeatballs
You’ll need:
(15-ounce) can chickpeas, drained and rinsed
3 garlic cloves
1/2 cup rolled oats*
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons nutritional yeast
juice of 1/2 lemon
1 cup shredded zucchini (about 1 large zucchini)
32 ounces marinara
8 ounces whole grain pasta
Vegan Tofu and Vegetable Pot Pie
https://www.instagram.com/p/BbNr7u6nIhP/?tagged=tofupotpie
You’ll need:
Crust
1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
Ice water
Filling
8 ounces super or extra firm tofu
3 tablespoons olive oil, divided
1 small yellow onion, diced
1 celery rib, diced
1 carrot, diced
2 cloves garlic, crushed
1 Russet potato, diced
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 teaspoon finely chopped sage
1 teaspoon thyme leaves
Salt and pepper
Stuffed Pumpkin With Herbed Quinoa and Pomegranate Arils
https://www.instagram.com/p/BaAlhJlHBcw/?tagged=stuffedpumpkin
You’ll need:
3 lb Pumpkin
3/4 cup Quinoa
2 medium scallions
2 tbsp Olive Oil, Extra Virgin
1 tsp Ginger Root
3/4 tsp Sea Salt
1 cup Vegetable Broth, Low Sodium Organic
1/2 cup Fresh Squeezed Orange Juice
1/3 cup Roasted & Salted Shelled Pistachios
1/2 tbsp Basil, fresh
1/4 cup Pomegranate Arils
