Roasted Vegan Thanksgiving Bowl

Is there any meal where potatoes feel more at home than they do at Thanksgiving? There’s mashed potatoes, scalloped potatoes, sweet potato casserole, roasted potatoes (and roasted sweet potatoes!), these are just some examples of the wonderful carby potato-ey things we can look forward to every Autumn.

This year I’m striving for simplicity. If all goes well, I’ll be spending October getting ready to move. This is both super exciting and super stressful because it means I get to spend the month doing things like packing and cleaning. Bleh. I see no reason to add making a big ol’ Thanksgiving feast to my growing list of to-do’s for the month. Plus, it’s only me, William and Lacey, so why bother making a fuss?

This year I came up with this super easy, roasted Thanksgiving bowl inspired by the whole vegan lunch bowl idea.

This Thanksgiving bowl is full of roasted veggies: Brussels sprouts, garlicky broccoli, sweet carrots and acorn squash, plus toasty pecans and lots of mashed potatoes. Top as you please with easy vegan gravy and crack open a can of cranberry sauce. Easy peasy Thanksgiving dinner.

In case you were wondering, The Little Potato Company’s Baby Boomers are SO PERFECT for mashed potatoes. I might never go back to regular old russets for my mashed potatoes. For one, no peeling required, the skins are delicate enough to just mash the potatoes whole. Secondly, they require much less extra fat and liquid to create a nice fluffy mash. Bonus!

Now all you need is a quick dessert like our Healthy Pumpkin Pie Parfait to finish off this simple vegan Thanksgiving dinner. Enjoy!

This post is sponsored by . We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan! Learn more about why we love Little Potatoes SO much at 


Ingredients :

  • 1 large carrot, peeled, quartered, and cut into 2” long pieces
  • ½ medium acorn squash, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar (plus a little extra)
  • 1 pinch of salt
  • 1 1/2 cups Brussels sprouts, trimmed and halved
  • 1/2 tbsp olive oil
  • 1 tsp brown sugar
  • 1 pinch salt
  • Black pepper, to taste
  • 1.5 – 2 cups broccoli florets (cut large)
  • 2 cloves garlic, minced
  • 1/2 tbsp olive oil
  • 1 pinch salt
  • Black pepper, to taste
  • 1 (1.5lb bag) of yellow Creamer potatoes ()
  • 1 cup vegetable broth
  • 1 tbsp vegan butter
  • 1/4 tsp salt
  • 1 pinch each of dried thyme and oregano
  • 1 tbsp vegan butter (or olive oil)
  • 2 tbsp flour
  • 1/4 tsp each of onion powder, garlic powder, thyme, and oregano
  • 1 cup vegetable broth
  • 1/4 cup chopped pecans

Instructions :

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, and salt. Spread carrots and squash out on the baking sheet.
  3. In the same bowl used for the carrots and squash, mix the Brussels sprouts with olive oil, brown sugar, salt, and pepper. Spread Brussels sprouts out on the same baking sheet.
  4. Finally, in the same bowl, mix the broccoli with olive oil, garlic, salt, and pepper. Massage the olive oil and garlic into the tops of the florets. Spread the broccoli on the baking sheet.
  5. While roasting the vegetables, begin preparing your mashed potatoes and gravy at the same time. Bake vegetables for 10-15 minutes. Flip/stir the vegetables and sprinkle with 1/4 cup of chopped pecans. Top the squash with an extra sprinkle of brown sugar. Cook for an additional 10-15 minutes.
  6. Add potatoes to a large pot of water and bring to a boil over high heat. Boil the potatoes for 15 minutes (until the largest potato is fork tender).
  7. Drain and mash potatoes.
  8. Stir in the vegetable broth, vegan butter, salt, dried thyme and oregano. Taste and adjust seasoning with salt, pepper, and if desired, extra butter and a splash of unsweetened or original non-dairy milk.
  9. In a small saucepan heat vegan butter over medium heat. Once hot, whisk in the flour, salt, thyme, and oregano. Cook for 1 minute, whisking constantly. Gradually add the vegetable broth, whisking constantly to avoid lumps.
  10. Simmer for 3-5 minutes until desired consistency is reached (the gravy will thicken slightly as it cools). If desired, adjust the consistency with extra vegetable broth. Taste and adjust seasoning.

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