Thanksgiving Mashed Potato Bowl

I've had this recipe saved for a while and love how easy it was to put together. All of the vegetables are roasted on one sheet pan which makes for easy clean-up and it only makes three servings which is perfect for a small family or a scaled-back Thanksgiving dinner. I thought each of the roasted vegetables really brought something interesting to the dish and the gravy was really good too. I had the third mashed potato bowl for lunch one day and thought everything reheated well. It probably would have been better to keep the veggies and mashed potatoes separate for purposes of reheating since the vegetables will reheat more quickly than the mashed potatoes. 

Squash + Carrots
-1 large carrot, peeled, quartered, and cut into 2” long pieces
-1/2 medium acorn squash, sliced
-1 tablespoon olive oil
-1 tablespoon brown sugar (plus a little extra)
-1 pinch of salt

Roasted Brussels Sprouts
-1 1/2 cups Brussels sprouts, trimmed and halved
-1/2 tablespoon olive oil
-1 teaspoon brown sugar
-1 pinch salt
-Black pepper, to taste
-1/4 cup chopped pecans

Garlic Broccoli
-1 1/2 – 2 cups broccoli florets (cut large)
-2 cloves garlic, minced
-1/2 tablespoon olive oil
-1 pinch salt
-Black pepper, to taste

Mashed Potatoes 
-1 bag (1 1/2 lb) of yellow potatoes
-1 cup vegetable broth
-1 tablespoon vegan butter
-1/4 teaspoon salt
-1 pinch each of dried thyme and oregano

Vegan Gravy
-1 tablespoon vegan butter (or olive oil)
-2 tablespoons flour
-1/4 teaspoon each of onion powder, garlic powder, thyme, and oregano
-1 cup vegetable broth

For the roasted vegetables: 
Preheat oven to 425°F and line a large baking sheet with parchment paper. Layout the carrots and acorn squash, then the Brussels sprouts, and broccoli. Drizzle all of the vegetables with olive oil. Top the carrots and acorn squash with salt and brown sugar. Top the Brussels sprouts with salt, pepper, and brown sugar. Finally, top the broccoli with minced garlic, salt, and pepper. Roast for 10-15 minutes. Gently stir the vegetables and sprinkle the Brussels sprouts with 1/4 cup of chopped pecans, then roast for an additional 10-15 minutes.

For the mashed potatoes:
Make the mashed potatoes and gravy while the vegetables are roasting. Add the potatoes to a large pot of boiling water and cook for 15 minutes (or until the potatoes are fork-tender). Drain and mash the potatoes. Stir in the vegetable broth, vegan butter, salt, dried thyme, and oregano. Taste and adjust seasoning.

For the vegan gravy: 
In a small saucepan heat the vegan butter over medium heat. Once melted whisk in the flour, salt, thyme, and oregano. Cook for one minute while whisking constantly. Gradually add the vegetable broth, whisking constantly to avoid lumps. Simmer the gravy for 3-5 minutes until desired consistency is reached and then taste and adjust the seasoning as needed.

Divide the mashed potatoes between three bowls and then serving topped with 1/3 of the vegetables and gravy. 


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