Vegan Thanksgiving Leftover Bowls

Whisk to combine Olive Oil (4 Tbsp), Salt (1 tsp), Ground Cinnamon (1/2 tsp), Ground White Pepper (1/2 tsp), and Ground Cumin (1/4 tsp).

Toss Sweet Potato (1) through the oil mixture, then use a slotted spoon to remove and lay on a large parchment paper lined baking sheet.

Add Canned Chickpeas (440 g) to what is left of the oil mixture, toss to coat, and spoon onto the same baking sheet.

Throw Brussels Sprouts (90 g) and Carrot (1) onto the baking sheet, sprinkling each with extra salt, and drizzling Honey (1 tsp) over the carrots.

Cook at 400 degrees F (200 degrees C) for 25 minutes, or until veggies are fork tender.

If you’re making the vegetarian gravy, heat Oil (1 Tbsp) in a saucepan over medium heat then add Onions (2 Tbsp) and Garlic (1 clove). Cook until translucent, a few minutes.

Add Soy Sauce (1 Tbsp), Nutritional Yeast (1 Tbsp), and All-Purpose Flour (2 Tbsp). Stir to combine then slowly pour in Low-Sodium Vegetable Broth (240 mL), stirring continuously. Bring to a simmer then cook until gravy reduces to a thickness of your liking. Cover to keep warm and set aside.

Heat up your Mashed Potatoes (240 mL) in the microwave just before veggies are done cooking.

To assemble, spoon mashed potatoes into the bottom of 2 or 3 serving bowls. Top equally with each of the veggies, adding more mashed potatoes on top if you’d like. Spoon on a dollop of Cranberry Sauce (160 g).

Drizzle with gravy and serve warm!