Meatless Thanksgiving Bake
Prep for 1 1/2 hours
Cook for 35 minutes
Ready in 2 hours 05 minutes
Serves 4-6 people as main dish, or 8+ as a side.
It’s Vegan! ✌🏻
Ingredients
Veggies & Bulk:
- Yukon Potatoes (5)
- Russet Potatoes (3)
- Garnet Yams (2)
- Sweet Yellow Onion (1)
- Green Beans
- Pumpkin Purée
- Stuffing Mix, Herb Seasoning Blend
- Dried Cranberries
- Plant-Based Butter, i.e. Earth Balance
- Not-Chick’n Bouillon Cubes
Seasonings & Extras:
- Paprika
- Black Pepper
- Minced Garlic
- Fresh Sage
- Chili Powder
- Olive Oil
- Pure Maple Syrup
- Salt
- Water
Preparation
- First, wash all of the potatoes, and chop each of them in half, and the yams in quarters.
- Toss the potatoes into an Instant Pot or pressure cooker, along with two (2) cups water and one (1) cup broth prepared with Not-Chick’n Bouillon. Cook on the ‘Pressure Cook’ setting for about 28 minutes, depending on exact weight of your potatoes.
- Preheat your oven to 420F.
- Now, in a large pan, melt about four (4) tablespoons of Plant-Based Butter on low heat to start cooking the stuffing.
- Rough chop half of one (½) Sweet Yellow Onion, and throw it in the pan!
- Turn the heat up to medium-low.
- Stir the onion constantly, and when they have cooked to the point of becoming transparent, add one cup of water and turn the heat to medium-high. Cover, and bring to boil.
- Once the water begins to rapid boil, which will happen quickly, pull of the heat and add the Stuffing Mix gradually, stirring lightly.
- Turn the heat to low, and place back on the heat source, and leave covered for about five (5) minutes.
- While the stuffing is sitting, take this time to wash, trim and halve your green beans until you have about a cup of green beans ready.
- Now, take your stuffing off of the heat source, and set aside remaining covered.
- Grab yourself a small frying pan, and throw your green beans in there. Cover your green beans liberally with Pure Maple Syrup, and then include a bit of Olive Oil and Salt. Turn the heat to medium-low, and cover.
- You’ll want to leave the beans alone until the syrup liquifies and begins to boil, and then allow them to cook in the boiling syrup for about 7-8 minutes. So, while you are waiting, work on those potatoes!
- Start by removing the potatoes from your pressure cooker, and using a colander to remove all extra water and broth.
- Place the potatoes into a large mixing bowl, and add a few tablespoons of Plant-Based Butter and mash!
- Once the potatoes are mashed down pretty well, but not quite all the way, add in a quarter (¼) cup of Pumpkin Purée, and then finishing mashing until smooth.
- Now, add quite a bit of the following into the potatoes, to taste: Paprika, Black Pepper and hand-torn fresh Sage. Incorporate fully.
- All of your elements should be ready now– the pumpkin mashed potatoes, stuffing and green beans! All that’s left is to assemble!
- Grease a deep 11” x 7” baking pan, and layer your stuffing along the bottom, pressing it down slightly using a spatula. Make sure it’s even!
- Top the stuffing with a layer of about one (1) cup of Dried Cranberries.
- Now, over the cranberries, spread your green beans evenly across the dish. Use a fork or perforated spoon to do this part, in order to not get too much pure syrup into the final dish.
- Finally, just spread the potatoes evenly over the top of the dish as the top layer!
- Top with a few dashes of Paprika, Black Pepper and Chili Powder (for just a hint of heat!)
- Cover with aluminum foil, and place in the oven for 35 minutes!
- Viola!
Thanks for reading!
~ Jessica G.
