Ingredients
Garlic Mashed Potatoes
5 Medium Red Potatoes (peeled, chopped)
2 tbsp Vegan Butter
⅔ cup Almond Milk
2 tsp Salt
2 tsp Pepper
1 tbsp Garlic Powder
1 tbsp Parsley Flakes
Stuffing
10 Slices Bread
⅓ cup Melted Vegan Butter
⅔ cup Garlic Mashed Potatoes
½ cup Onions (chopped)
¼ cup Summer Savory
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Thyme
1 tbsp Rosemary
2 tbsp Parsley Flakes
½ tbsp Salt
1 tbsp Pepper
Maple Glazed Carrots
3 Medium Carrots (peeled, chopped)
1 tbsp Maple Syrup
½ tbsp Vegan Butter
½ tbsp Rosemary
½ tbsp Thyme
Thanksgiving Dinner Bowl
3 cups Garlic Mashed Potatoes
2 cups Stuffing
1 cup Maple Glazed Carrots
½ cup Peas
2 cups Brown Gravy (St. Hubert's)
Directions
Garlic Mashed Potatoes
1
Bring a large pot of salted water to a boil.
2
Wash, peel and chop potatoes into small chunks.
3
Boil potato chunks for about 15 Minutes, or until very tender. You should be able to break them easily with a fork.
4
Drain potatoes and return to pot. Add in butter, milk, salt, pepper, garlic powder, and parsley flakes.
5
Mash the potatoes with a fork, spatula or potato masher until mostly smooth. I prefer a few chunks in my mashed potatoes.
6
Set aside for use in the Thanksgiving dinner bowl. Try not to eat them all while you wait.
Stuffing
7
Chop slices of bread into small cubes. You can stack the slices to make cutting quicker.
8
Transfer bread cubes into a large mixing bowl.
9
Chop about 1/2 an onion into tiny cubes.
10
Melt butter in a small dish.
11
Slowly pour melted butter over the bread cubes. Toss to coat evenly.
12
Toss in salt, pepper, garlic, onion, parsley, thyme, rosemary, and summer savory.
13
Add in onions.
14
Spoon in mashed potatoes a bit at a time. *
15
Toss well. I like to mix the stuffing by hand to squish it together really well.
16
Pour stuffing into a non-stick casserole dish. Cover with tinfoil and bake for 60 Minutes at 350. Remove tinfoil for the last 10 minutes of cooking to let it crisp up.
17
Turn oven off, cover stuffing, and let it sit in the warm oven while you prepare the rest of the Thanksgiving Dinner Bowl.
Maple Glazed Carrots
18
Peel and chop carrots into small coins.
20
Melt butter in a frying pan over medium-high heat.
21
Pour carrots into the pan, then add in maple syrup, rosemary, and thyme. Stir to combine.
23
Remove from heat and set aside for use in the Thanksgiving dinner bowl.
Thanksgiving Dinner Bowl
24
Spoon about a cup of garlic mashed potatoes into a bowl.
25
Fill the rest of the bowl with stuffing, maple glazed carrots, and peas.
26
Serve topped with hot brown gravy.
27
The Thanksgiving Dinner Bowl recipe is enough for 2 large servings!
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