Turn your Thanksgiving or any holiday leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce for a sweet and tart twist or smother them with gravy.
Quinoa & Cauliflower Mash
1 cup steamed or roasted cauliflower
1 cup cooked quinoa
2 tablespoons vegan butter
2 tablespoons nutritional yeast
3 cloves garlic
Salt to taste
Puree until almost smooth, but do not over process.
Oven Roasted Butternut Squash
1 small squash, cut into small cubes
Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.
Vegan Stuffing Mix– I always doctor mine up with onions, celery and water chestnuts. I added some cooked collard greens after I fluffed the stuffing.
Field Roast, Tofurky or your favorite faux meat
Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. I use a local brand made without animal products.
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