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Roasted Vegan Thanksgiving Bowl

kept bygrapesx2
recipe byilovevegan.com
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Ingredients: 

1 large carrot, peel, quarter and cut into 2" long pieces
½ medium acorn squash, sliced
1 tbsp olive oil
1 tbsp brown sugar (plus a little extra)
pinch of salt
black pepper, to taste
11/2-2 cup broccoli florets (cut large)
2 cloves garlic, minced
½ tbsp olive oil
pinch salt
black pepper, to taste
1½ cups Brussels sprouts, trimmed and halved
½ tbsp olive oil
1 tsp brown sugar
pinch salt
black pepper, to taste
1.5 lb bag of The Little Potato Company's Baby Boomer potatoes
1 cup vegetable broth
1 tbsp vegan butter
¼ tsp salt
pinch each of dried thyme and oregano
1 tbsp vegan butter (or olive oil)
2 tbsp flour
¼ tsp each of onion powder, thyme, and oregano
1 cup vegetable broth
1 can cranberry sauce
¼ cup chopped pecans


 

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