Can someone please tell me HOW on earth we made it to November already?! We’ve officially been quarantining for eight months and in a few weeks, it’ll be Thanksgiving here in the United States. I know the holidays will look a lot different this year but that doesn’t mean you have to miss out on the festivities! Personally, my favorite part about Thanksgiving is the food. And my favorite part about the food is the side dishes! Here are three easy ones that are a part of my regular holiday rotation:
Rustic Mashed Potatoes with Mushroom Gravy
Yield: 6
Rustic Mashed Potatoes with Mushroom Gravy
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Ingredients
For the potatoes
- 6 medium red potatoes, scrubbed
- 3 tbsp vegan butter, softened
- 1/2 tbsp minced garlic
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- salt, to taste
For the gravy
- 1 pound mushrooms, cleaned and sliced
- 1/2 medium white onion, diced
- 1 tbsp olive oil
- 1 tbsp soy sauce or tamari
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 cup vegan cream cheese, softened
- 1/2 cup unsweetened nondairy milk
- 1/2 cup - 1 cup water, to blend
Instructions
For the potatoes
- Add potatoes to a large pot and cover with cold water. Bring to a boil.
- Cook the potatoes for 20 minutes, or until fork tender.
- Using a potato masher or a fork, begin to mash the potatoes. Fold in vegan butter, garlic, rosemary, thyme, ground black pepper, and salt to taste. Continue mashing until fluffy.
For the gravy
- Heat a skillet to medium heat and add a tablespoon of olive oil. Add the sliced mushrooms and sauté for 10 - 12 minutes, until browned and sticky.
- Reduce heat to low and add the diced onion and minced garlic. Sauté for 3 - 5 minutes, or until onions are soft and translucent.
- Turn off heat and add the soy sauce or tamari, nutritional yeast, garlic powder, dried thyme, and ground black pepper. Stir to incorporate.
- Transfer the mushroom mixture to a high-speed blender or food processor. Add cream cheese, milk, and water, and blend until smooth and pourable.
- Pour the gravy over mashed potatoes before serving.
Cheesy Pumpkin Scalloped Potatoes
Yield: 6
Cheesy Pumpkin Scalloped Potatoes (Vegan, Gluten-Free, Nut-Free)
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
Ingredients
- 4 medium red potatoes, scrubbed and thinly sliced
- 3/4 cup canned pumpkin (pumpkin puree)
- 1/3 cup low sodium vegetable broth
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- salt and pepper, to taste
- 1/2 cup dairy-free cheddar cheese, shredded
- optional garnish: 1/2 tsp dried chives
Instructions
- Preheat your oven to 400 degrees Fahrenheit and lightly grease an 8x8 baking pan.
- Add the pumpkin puree, vegetable broth, nutritional yeast, garlic powder, onion powder, and smoked paprika to a high-speed blender or food processor. Blend until smooth and add salt and pepper to taste.
- Arrange the first layer of thinly sliced potatoes in the baking dish. Sprinkle cheese on top and pour about 1/3 of the pumpkin mixture. Repeat this step for each layer until you run out potatoes.
- Bake the potatoes at 400 degrees for 50 - 60 minutes, or until fork tender.
- (optional) Garnish with chives before serving.
Cozy One Pot Pumpkin & Kale Pasta
Cozy One Pot Pumpkin & Kale Pasta (Vegan, Nut-Free, Oil-Free)
Cook time: 20 MinTotal time: 20 Min
Ingredients
- 8 oz dry pasta of choice
- 1 cup canned pumpkin (pumpkin puree)
- 3 cups low sodium vegetable broth
- 1 cup unsweetened nondairy milk
- 1/2 cup kale, chopped
- 1 tbsp olive oil
- 3 tbsp nutritional yeast
- 1/2 medium white onion, diced
- 1 tsp minced garlic
- 1/2 tsp dried rosemary
- 1/4 tsp nutmeg
- salt and pepper, to taste
- optional: vegan parmesan
Instructions
- To a large pot on medium heat, add a tablespoon of olive oil. Add the diced onion and sauté for about 3 - 5 minutes, until soft. Add the minced garlic and sauté for an additional 2 minutes.
- Add the pumpkin along with nutritional yeast, dried rosemary, nutmeg, and salt and pepper to taste. Sauté with the onions and garlic for 2 - 3 minutes.
- Add vegetable broth, milk, and dry pasta to the pot. Bring to a boil over high heat, stirring regularly.
- When most of the water has evaporated out, add the chopped kale to the pot and continue to stir until the pasta is done cooking.
- (optional) Top with vegan parmesan before serving.