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Is there any meal where potatoes feel more at home than they do at Thanksgiving? There's mashed potatoes, scalloped potatoes, sweet potato casserole, roasted potatoes (and roasted sweet potatoes!), these are just some examples of the wonderful carby potato-ey things we can look forward to every Autumn.
This year I'm striving for simplicity. If all goes well, I'll be spending October getting ready to move. This is both super exciting and super stressful because it means I get to spend the month doing thingslike packing and cleaning. Bleh. I see no reason to add making a big ol' Thanksgiving feast to my growing list of to-do's for the month. Plus, it's only me, William and Lacey, so why bother making a fuss?
This year I came up with this super easy, roasted Thanksgiving bowl inspired by the whole vegan lunch bowl idea.
This Thanksgiving bowl is full of roasted veggies: Brussels sprouts, garlicky broccoli, sweet carrots and acorn squash, plus toasty pecans and lots of mashed potatoes. Top as you please with easy vegan gravy and crack open a can of cranberry sauce. Easy peasy Thanksgiving dinner.
In case you were wondering, The Little Potato Company's Baby Boomers are SO PERFECT for mashed potatoes. I might never go back to regular old russets for my mashed potatoes. For one, no peeling required, the skins are delicate enough to just mash the potatoes whole. Secondly, they require much less extra fat and liquid to create a nice fluffy mash. Bonus!
Now all you need is a quick dessert like our Healthy Pumpkin Pie Parfait to finish off this simple vegan Thanksgiving dinner. Enjoy!
This post is sponsored by The Little Potato Company.
We love themfor their commitment to simple,healthy wholefoods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much atwww.littlepotatoes.com
Roasted Vegan Thanksgiving Bowl
★★★★★5 from 20 reviews
- Author: Brittany Mueller
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
- Category: Main, Entrée, Thanksgiving
- Method: Roasting
- Cuisine: Vegan
Description
Easy peasy vegan Thanksgiving in a bowl! Roasted veggies, toasty pecans, mashed potatoes, and easy vegan gravy, all in 1 bowl and ready in less than 1 hour. Serves 2-3.
Ingredients
Scale
Sweet Roasted Squash and Carrots
- 1 large carrot, peeled, quartered, and cut into 2” long pieces
- ½ medium acorn squash, sliced
- 1 tablespoon olive oil
- 1 tablespoon brown sugar (plus a little extra)
- 1 pinch of salt
Roasted Brussels Sprouts
- 1 ½ cups Brussels sprouts, trimmed and halved
- ½ tbsp olive oil
- 1 tsp brown sugar
- 1 pinch salt
- Black pepper, to taste
Garlic Roasted Broccoli
- 1.5 – 2 cups broccoli florets (cut large)
- 2 cloves garlic, minced
- ½ tbsp olive oil
- 1 pinch salt
- Black pepper, to taste
Mashed Creamer Potatoes
- 1 (1.5lb bag) of yellow Creamer potatoes (Boomer Gold by The Little Potato Company)
- 1 cup vegetable broth
- 1 tbsp vegan butter
- ¼ tsp salt
- 1 pinch each of dried thyme and oregano
Easy Vegan Gravy
- 1 tbsp vegan butter (or olive oil)
- 2 tbsp flour
- ¼ tsp each of onion powder, garlic powder, thyme, and oregano
- 1 cup vegetable broth
Other
- ¼ cup chopped pecans
- Cranberry sauce
Instructions
Roasted Vegetables
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, and salt. Spread carrots and squash out on the baking sheet.
- In the same bowl used for the carrots and squash, mix the Brussels sprouts with olive oil, brown sugar, salt, and pepper. Spread Brussels sprouts out on the same baking sheet.
- Finally, in the same bowl, mix the broccoli with olive oil, garlic, salt, and pepper. Massage the olive oil and garlic into the tops of the florets. Spread the broccoli on the baking sheet.
- While roasting the vegetables, begin preparing your mashed potatoes and gravy at the same time.
Bake vegetables for 10-15 minutes. Flip/stir the vegetables and sprinkle with ¼ cup of chopped pecans. Top the squash with an extra sprinkle of brown sugar. Cook for an additional 10-15 minutes.
Mashed Creamer Potatoes
- Add potatoes to a large pot of water and bring to a boil over high heat. Boil the potatoes for 15 minutes (until the largest potato is fork tender).
- Drain and mash potatoes.
- Stir in the vegetable broth, vegan butter, salt, dried thyme and oregano. Taste and adjust seasoning with salt, pepper, and if desired, extra butter and a splash of unsweetened or original non-dairy milk.
Easy Vegan Gravy
- In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano. Cook for 1 minute, whisking constantly. Gradually add the vegetable broth, whisking constantly to avoid lumps.
- Simmer for 3-5 minutes until desired consistency is reached (the gravy will thicken slightly as it cools). If desired, adjust the consistency with extra vegetable broth. Taste and adjust seasoning.
Notes
Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy.
Keywords: vegan thanksgiving bowl, roasted vegan thanksgiving bowl
« Veggie Croquettes
Vegan Loaded Baked Potato Soup »
Reader Interactions
Comments
Kelsee
This was awesome! Loved all of the recipes and it was really simple and straight forward! Felt like a full holiday meal without the hours of work!
★★★★★
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David
This looks wonderful...
I have to make for 10, along with some non-vegan options for a few more. Are there parts of this that can be done in advance and re-heated for service?
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Cheryl
What could be more cosy than this delicious Thanksgiving dinner in a bowl. 🍁🍃
★★★★★
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Susan
I liked everything but my potatoes came out so watery and I used the exact amount of potatoes. Next time I won't use vegetable broth. I'll just see you some unsweetened almond milk and the vegan butter.
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Debby
I made this yesterday, on Thanksgiving, for my Vegan grandson. He ate the whole bowl and loved it!! Excellent option for his dinner instead of the usual rice and beans , which he makes when he is away at college!
Thank you for the great recipe!!❤️❤️★★★★★
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Jennifer
We made this for Thanksgiving last night, and it was a huge hit. Simple, delicious, and special. Everyone helped and cleanup was easy, too! Thank you!
★★★★★
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Marie Ritchie
I will try this for my grandsons friend.sounds good.
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Amanda Rose
Love this for a 2-person quarantine friendsgiving. Thank you!
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Cheryl
I was a little nervous about the brown sugar not dissolving, so I put it into a small cup with a very tny bit of hot water, then heated it in the microwave. Just for fun I added a smidgeon of maple flavouring and a dash of soy sauce to this 'syrup'. Then kept following recipe steps. Will let you know how it turns out!😊
See AlsoPotato Wedges with Vegan Avocado Dip5+ Things to Make with Sauerkraut - Wholesome CookWarm puy lentil, broccoli & sweet potato saladSuper Easy Gluten Free and Vegan Cinnamon RollsReply
Sam
I love your recipes, but would really love your blog even more if you included nutrition information for the recipes.
I end up having to copy/paste the recipe into a word document, then trimming and editing the whole thing to get rid of the formatting etc. and then inputting it into recipe analyzers for nutrition info.
It's not a huge deal, but it would definitely be a big factor in me deciding to share with my friends more! I love your work! <3Reply
Carla Boykin
It was absolutely delicious. My new go-to meal.
★★★★★
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Brittany
Yay! I'm so glad. Thanks for commenting!
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EightBitBlonde
I am SO excited to make this for my own meal at next week's family Thanksgiving get together. I only wish I hadn't found the recipe at 1AM because it INSTANTLY made me hungry! 😂
★★★★★
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Brittany
Haha! Thank you so much for commenting, I really appreciate it!
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Janet
This was so good made it tonight. Followed instructions except for potatoes made my own with vegan butter and Ripple half and half. This will be on my menu on Thanksgiving.
★★★★★
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Brittany
Thanks for commenting Janet! I'm so glad you enjoyed this recipe. I wish I could buy Ripple in my area, it's SO good!
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Barbara meyer
Looks absolutely beautiful and healthful...will make this on Thanksgiving. Thank you!
★★★★★
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Brittany
Thank you so much Barbara!
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Traci
This was my first vegan Thanksgiving and I was so surprised by how good it was! I made everything exactly as written and wouldn't change a thing! Thank you so much for posting this. Made my holiday so much easier. Leftovers were just as tasty! Will make it for Christmas too!
★★★★★
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Brittany
Wow, thank you so very much Traci. Congratulations on preparing your first vegan Thanksgiving, that is SO awesome!! Thanks for planning to include my recipe at your Christmas table too 😀
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Steve D
Made this Thanksgiving bowl for my 1st vegan turkey free Thanksgiving in my 65 years on this earth . My wife and I thoroughly enjoyed the change , we didn’t even miss the bird. I did add a few baby Bella shrooms to the gravy which made it nice and rich. Thanks for a great recipe for our new life style
★★★★★
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Karine
This looks amazin! Can’t wait to try it! Do you peel the potatoes?
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Brittany
Thanks so much Karine! I don't peel the potatoes but it depends what kind of potatoes you’re using and what your preference is! I didn’t peel mine because I was using Creamer potatoes which are the same size as baby potatoes and their skins are thin and tender (and I don’t mind most varieties of potato skins!) If you prefer skinless mashed potatoes you can peel them!
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Amanda
This us absolutely delicious!
★★★★★
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Brittany
Thanks Amanda!
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Claudia
This is what's for dinner! Yum. Thank you.
Brittany
Thanks Claudia, I hope you love it!! 😀
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Sarah
Amazing recipe! Hubby loved it. Thanks for sharing 🙂
★★★★★
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Brittany
Yay! Thanks for commenting Sarah, I'm so glad you enjoyed it!
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Linda
I'm not vegan but I am dairy, gluten and nightshade free. This recipe is right up my alley by just changing out those delicious looking potatoes with sweet potatoes or yams! But tell me...do you eat the skins of the squash?!? Can't wait to try this, yum!
★★★★★
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Brittany
Hi Linda! I'm so glad this recipe will work for you, mashed sweet potatoes would be lovely here! I don't eat the skin of the squash, it's just much easier to remove it one it's cooked!
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Angela
Wondered the same thing. So glad you asked this question.
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Maunia Luthy
Does this only make enough for one bowl or will it make enough for two? Thanks!
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Brittany
Makes enough for 2!
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JennO
Really. Good. Food. A nice fall meal full of flavor and good-for-you stuff! Thanks so much for sharing the goodness.
★★★★★
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Brittany
Thanks Jenn!
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Issis
It was such a great idea for a meal! Made it for my husband and he fell in love. Now he's requesting to have it every weekend.
★★★★★
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Brittany
Awesome! So glad you and your husband enjoyed it. Thanks for commenting!!
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Jody Francisco
Please add me to your email list when you have new recipes to post. I work for a large school system and I'm always looking to expand our vegetarian and vegan options for our students.
Reply
Brittany
Done! You'll just need to confirm the subscription by checking your email and following the instructions! I hope you have a great day!
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Annie
I just want to say that I have made this 4 times and it is my FAVORITE holiday meal! I love the simplicity - let everything roast while you make the potatoes and gravy. I *love* adding a bit of fried seitan (fried up in a bit of salt, thyme and onion powder - takes chicken-ey)so complete it but it's perfect without the faux meat as well!
★★★★★
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Brittany
Thank you SO much Annie! Tempeh sounds amazing in this bowl, too bad I haven't found anywhere near me that sells it plain 🙁 That sounds too good!
Reply
Drew
My husband and I loved your recipe! We made it two days in a row. The roasted veggies and potatoes were full of flavor. I'm so glad I didn't skip the pecans or cranberry sauce, we really liked those extra additions!
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Brittany
Oh perfect! I'm so glad you enjoyed the recipe 😀
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Mary
Hi, I don’t use sugar, what’s the best substitute? Sweeteners I use instead are primarily brown rice syrup, or sometimes maple syrup or brown rice malt.
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Mary Rose
I know I will make this recipe often, it all looks incredible! Now I'm craving Brussels sprouts and squash.
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Brittany
Aw, thanks Mary! 😀
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Jeri Peratis
Well now I'm so happy!! Looks like I've got Thanksgiving all sewed up!! I always wondered what to make for myself on Thanksgiving because my SO isn't about to give up his meat. But I think this will work out just great! Thank you for posting this. Can't wait to make it!!
★★★★★
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Brittany
Yay!! Thanksgiving can be difficult for vegetarians and vegans so I'm glad I could help! 😀
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Peter
This looks so good! I can't wait to try it. The picture shows nuts scattered on the roasted veggies. Are they pecans and are they roasted along with the veggies? Thanks ; )
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Brittany
Thanks Peter! The nuts are pecans and they're added to the roasting pan about halfway through the cooking time so they get nice and toasty!
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Peter
Doh! You've included pecans in the ingredients. I hadn't realized until I wrote down my shopping list.
Making this soon. Then again for Thanksgiving.
Thanks again ; )
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Brittany
No problem Peter!
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Ailish
Holy yum this looks so good! I don't think I've ever clicked on a link so fast. Haha! I'm 100% making this soon.
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Brittany
Haha 😀 Thank you SO much Ailish! I hope you love it! 😀 😀
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Shaina
Wow. This bowl looks amazing. These pictures are amazing. Your blog is amazing!!!
★★★★★
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Brittany
Oh geeze, thank you so much Shaina! I'm glad you like it!! 😀
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Annie
I am definitely going to make this this weekend!
★★★★★
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Brittany
Yay! I hope you love it Annie!
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Cheryl
Mmm.... I love your deliciously easy to prepare meals. When I run out of ideas, I check your recipes and always find something great to cook. Thanks for your inspirations to better living!
★★★★★
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Brittany
Thanks Cheryl!
Reply
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