Print
roasted vegetable thanksgiving bowl

Roasted Vegetable Thanksgiving Bowl

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 large servings, 6 regular servings 1x
  • Category: dinner, main dish, healthy
  • Method: stove top, oven
  • Cuisine: Thanksgiving, American
  • Diet: Vegan

Description

Roasted vegetable thanksgiving bowl! This simple vegan dinner is perfect for a small Thanksgiving celebration. Roasted vegetables and tofu, wild rice pilaf, mushroom gravy and cranberry sauce.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 large servings, 6 regular servings 1x
  • Category: dinner, main dish, healthy
  • Method: stove top, oven
  • Cuisine: Thanksgiving, American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 large servings, 6 regular servings 1x
  • Category: dinner, main dish, healthy
  • Method: stove top, oven
  • Cuisine: Thanksgiving, American
  • Diet: Vegan
Scale

Ingredients

Roasted Vegetables & Tofu

  • 4 cups vegetables of choice (Brussels sprouts, squash, sweet potatoes)
  • 1 14 ounce package firm tofu, drained and pressed
  • 3 tablespoons olive oil
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3/4 teaspoon dried parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Cranberry Orange Sauce

  • 1/4 cup freshly squeezed orange juice
  • Zest of 1 orange
  • 2 tablespoons sugar
  • 8 ounces fresh cranberries

Wild Rice Pilaf

Mushroom Gravy

Instructions

  1. Make the rice pilaf according to package directions.
  2. While the pilaf is cooking, make the mushroom gravy. (I start by soaking the dried mushrooms, then preparing the vegetables/tofu and finishing the gravy while the vegetables are cooking.)
  3. Now, make the roasted vegetables and tofu. Preheat the oven to 375 degrees F. Prepare the roasted vegetables. For even cooking, try and cut the vegetables roughly the same size. Toss the vegetables with 2 tablespoons olive oil and 1/2 teaspoon sage, 1/2 teaspoon thyme, 1/4 teaspoon rosemary, 1/2 teaspoon parsley and 1/4 teaspoon salt and 1/4 teaspoon pepper, using your hands to try and coat everything well.
  4. Place in a single layer on a baking sheet (or two, most likely) and place in the oven. Bake for 30-35 minutes, tossing halfway through, or until vegetables are done.
  5. Cube the tofu and toss with the remaining olive oil, seasonings and salt/pepper. Place in another sheet pan and roast for 20 minutes, tossing halfway through, or until golden brown.
  6. Make the cranberry sauce. Place the orange juice, zest and sugar in a medium saucepan over medium heat, whisking until the sugar is dissolved, about 5 minutes. Add in the cranberries and reduce to a simmer. Cook, stirring occasionally, for about 15 minutes, until cranberries have burst and reduced.
  7. To serve; divide the pilaf and top with roasted vegetables, tofu, gravy and cranberry sauce.

Notes

*The vegetables may take longer depending on what you choose and how large you cut them.

**I use a box wild rice pilaf for ease; but you can use any grain you’d like.

***You can make both the gravy and the cranberry sauce in advance.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge