Vegan Thanksgiving Bowl

Monday night I made my first easy Thanksgiving meal in order to practice budgeting and just to switch it up a bit.

Planning a holiday meal can be stressful, so I’m coming up with quick and easy recipes that are not only great for everyday, but would be perfect for a Thanksgiving dinner!

I started the week out with a veggie bowl because, who doesn’t love those?!

It’s packed with all the holiday food goodness. If you think about it, once you fill your plate, you end up taking bites of everything at the same time anyway.

So why not mix it all together to begin with?! You’re welcome for this!

I sautéed beautiful greens and onions, mashed some potatoes and there’s even gravy.

Here’s everything you need for a festive vegan Thanksgiving veggie bowl!

Remember, this is enough to feed two people plus have a little extra for leftovers.

And there’s even a little bit of Sophie. 💕

Apple Cider Vinegar Kale and Onions

1 Bunch kale, torn into bite size pieces
1 Medium onion, cut to your preference
2 T ACV
Salt and pepper, to taste
1/4 C dried cranberries
Olive oil

I’n a large skillet, sauté onions with olive oil until translucent. Add in kale a few handfuls at a time until it wilts a little. Add in the the vinegar, cranberries and salt and pepper and mix. Let it sit on low heat and stir a couple times for about 5 more minutes.

Onion Gravy

1 Small onion, diced
3 C veggie stock
1/4 C flour
1 t ground rosemary
2 t poultry seasoning
Salt and course black pepper, to taste
Olive oil

Dice onion into small pieces and sauté with oil. Add in veggie stock and spices and bring to a boil.

Turn the heat to low and slowly whisk in the flour. Use as little or as much as you’d like to get the thickness you prefer.

You can add water or more stock later when you heat it up. It’ll thicken if you don’t use it right away.

Sweet & Spicy Carrots and Brussel Sprouts

4 to 6 Carrots, chopped small
1 C brussel sports
2 to 3 T Bee Free Honee (I used ancho chili flavored)
Dash of salt

Heat oven to 450’

Chop carrots into bite size pieces. Cut the sprouts into fours.

Place everything in a baking dish and drizzle the Bee Free Honee over top. A dash of salt next, and it’s ready for baking.

Bake for 30 minutes or until tender, stirring mid way.

You can substitute the honee for agave or maple syrup.

Mashed Potatoes

6 Red potatoes
1/4 C nutritional yeast
1 T Earth Bound
1/2 C veggie stock or water
1 T apple cider vinegar
1 T dill weed
Salt and pepper, to taste

Cut the potatoes into small pieces and place in a pot filled with water. They cook faster the smaller they are. I cut mind into about 6 pieces.

Boil on high heat until tender, then drain.

Put them back into the same pot and add the rest of the ingredients and mash until you get the texture you like.

I like them chunky, so I didn’t go crazy.

You can bring out a mixer and really make them smooth if that’s more your style.

Now just load up a bowl and you have yourself a little Thanksgiving feast!

Don’t be afraid to switch up the veggies or the spices any way you want! Have fun with it.