3 AMAZING Vegan Thanksgiving Side Dishes
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Recipes in this Video
3 recipes
Ingredients
- ●4 medium sweet potatoes
- ●1/2 cup milk
- ●1/4 cup brown sugar
- ●1/4 cup butter
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon
- ●1/4 tsp nutmeg
- ●1/2 tsp salt
- ●1 cup mini marshmallows
- ●1/2 cup chopped pecans
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Peel and chop the sweet potatoes into chunks.
- 3Boil the sweet potatoes in a large pot of salted water until tender, about 15-20 minutes.
- 4Drain the sweet potatoes and return them to the pot.
- 5Add milk, brown sugar, butter, vanilla extract, cinnamon, nutmeg, and salt to the sweet potatoes.
- 6Mash the sweet potato mixture until smooth and creamy.
- 7Transfer the mixture to a greased 9x13 inch baking dish.
- 8Sprinkle mini marshmallows and chopped pecans evenly over the top.
- 9Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown.
- 10Remove from the oven and let cool for a few minutes before serving.
Equipment
large potbaking dishmashermeasuring cupsmeasuring spoons
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 bunch kale, stems removed and leaves chopped
- ●1 cup coconut milk
- ●1/2 cup nutritional yeast
- ●2 cloves garlic, minced
- ●1/2 onion, diced
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 cup breadcrumbs
- ●1/4 cup vegan parmesan cheese
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add diced onion and minced garlic, sauté until translucent, about 3-4 minutes.
- 3Add chopped kale to the skillet and cook until wilted, about 5 minutes.
- 4Pour in coconut milk and stir in nutritional yeast, salt, pepper, and nutmeg.
- 5Simmer for 5-7 minutes until the mixture thickens slightly.
- 6In a separate bowl, combine breadcrumbs and vegan parmesan cheese.
- 7Preheat the oven to 375°F (190°C).
- 8Transfer the creamed kale mixture to a baking dish and sprinkle the breadcrumb mixture evenly on top.
- 9Bake in the preheated oven for 15-20 minutes until the breadcrumbs are golden brown.
- 10Remove from oven and let cool for a few minutes before serving.
Equipment
large skilletbaking dishmixing bowloven
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●2 tbsp olive oil
- ●1/4 cup maple syrup
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp ground cinnamon
- ●1 tbsp fresh thyme leaves (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the peeled and cut carrots with olive oil, maple syrup, salt, black pepper, and ground cinnamon. Toss until the carrots are well coated.
- 3Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- 4If using, sprinkle fresh thyme leaves over the carrots.
- 5Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and caramelized, stirring halfway through for even cooking.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment paperlarge bowlspatula
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