Tuesday, November 22, 2016

{Vegan + Gluten Free} Thanksgiving Bowl

A vegan {and gluten free!} Thanksgiving for two, this Thanksgiving Bowl couldn't be easier!

This Thanksgiving Bowl features roasted veggies, crispy chickpeas, apple cranberry sauce, creamy mashed cauliflower with a vegan gravy, and finally a refreshing kale salad. These holiday flavors are perfect together and so comforting. You won't miss the meat!

{Vegan + Gluten Free} Thanksgiving Bowl
Serves 2
Inspired and adapted from I LOVE VEGAN
  • crispy chickpeas, recipe below
  • roasted chili lime butternut squash, brussels sprouts, & red onion, recipe below
  • {maple sweetened} kombucha chia apple cranberry sauce, prepared the night before
  • mashed cauliflower, recipe below
  • vegan gravy, recipe below
  • balsamic kale salad, recipe below
Crispy Chickpeas
  • 1 (15 oz) can chickpeas, drained, rinsed, & skins peeled if desired
  • 1 tablespoon olive oil
  • salt & pepper
Roasted Chili Lime Butternut Squash, Brussels Sprouts, & Red Onion
  • 1 1/2 cups cubed butternut squash
  • 1 1/2 cups brussels sprouts, trimmed & halved
  • 1 red onion, cut into wedges
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • salt
Mashed Cauliflower
  • 1 medium head of cauliflower, trimmed & cut into florets
  • 1 tablespoon vegan butter
  • salt & pepper
Vegan Gravy
  • 1 cup good quality vegetable broth (the better the broth, the more flavor your gravy will have)
  • 1 tablespoon oil
  • 1 tablespoon gluten free 1:1 flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • salt & pepper
Balsamic Kale Salad
  • 3 cups chopped kale
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon spicy brown mustard
  • 1/2 teaspoon maple syrup or agave (optional)
  • salt & pepper
  • pumpkin seeds, for serving
  • hemp seeds, for serving
Preheat the oven to 425 F. 

For the chickpeas, add the chickpeas to a sheet pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat.

For the roasted veggies, pour onto a sheet pan. Toss with the lime juice, chili powder, oil, and salt.

Roast the chickpeas until crunchy and roast veggies until browned & tender, about 25 to 30 minutes, stirring half way.

For the mashed cauliflower, bring a large pot of salted water up to a boil. Add the cauliflower and cook for 15 minutes or until really tender. Transfer the cauliflower, with a slotted spoon to a food processor and add the vegan butter. Pulse until smooth, adding cooking liquid if needed. Season with salt & pepper.

For the vegan gravy, add the oil to a skillet. Add the flour and whisk until smooth. Cook for about 1 minute. Add the vegetable broth and whisk until smooth. Simmer until thickened, about 2 to 3 minutes. Season with onion powder, garlic powder, dried thyme, salt, and pepper. 

For the salad, add the mustard, garlic, and balsamic to a bowl. Season with salt and pepper and whisk to combine. While whisking, drizzle in the oil until thickened. Toss as much dressing as desired with the kale. Sprinkle with pumpkin and hemp seeds. 

To assemble the bowls, pile the roasted veggies, mashed cauliflower, and salad into the bowls. Serve with cranberry sauce and gravy! Enjoy!

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