Meatless Thanksgiving Bake

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

  1. First, wash all of the potatoes, and chop each of them in half, and the yams in quarters. 
  2. 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.
  3. Preheat your oven to 420F.
  4. Now, in a large pan, melt about four (4) tablespoons of Plant-Based Butter on low heat to start cooking the stuffing.
  5. Rough chop half of one (½) Sweet Yellow Onion, and throw it in the pan!
  6. Turn the heat up to medium-low.
  7. 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.
  8. Once the water begins to rapid boil, which will happen quickly, pull of the heat and add the Stuffing Mix gradually, stirring lightly.
  9. Turn the heat to low, and place back on the heat source, and leave covered for about five (5) minutes.
  10. 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.
  11. Now, take your stuffing off of the heat source, and set aside remaining covered.
  12. 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.
  13. 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!
  14. Start by removing the potatoes from your pressure cooker, and using a colander to remove all extra water and broth.
  15. Place the potatoes into a large mixing bowl, and add a few tablespoons of Plant-Based Butter and mash!
  16. 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.
  17. Now, add quite a bit of the following into the potatoes, to taste: Paprika, Black Pepper and hand-torn fresh Sage. Incorporate fully.
  18. All of your elements should be ready now– the pumpkin mashed potatoes, stuffing and green beans! All that’s left is to assemble!
  19. 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!
  20. Top the stuffing with a layer of about one (1) cup of Dried Cranberries.
  21. 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.
  22. Finally, just spread the potatoes evenly over the top of the dish as the top layer!
  23. Top with a few dashes of Paprika, Black Pepper and Chili Powder (for just a hint of heat!)
  24. Cover with aluminum foil, and place in the oven for 35 minutes!
  25. Viola!

Thanks for reading!

~ Jessica G.

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