Seeing all the American Thanksgiving posts got me inspired to make my own Thanksgiving-like comfort food: veggie style! Recipes below.

One Step Roasted Winter Veggies

• 1 small butternut squash (chopped into 2 inch pieces)
• 20-30 Brussel sprouts (cut in half)
• 1 large red pepper (cut into 2 inch pieces)
• 3 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 Italian seasoning
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Oven: 400 degrees

1. Mix everything together, put in oven on tin foil for 35-40minutes and enjoy!

Vegan Mushroom Gravy

• 1/3 cup of vegan butter
• 1 large shallot (chopped)
• 6-8 large white mushrooms (chopped)
• 4-6 leaves of Sage (chopped)
• salt
• pepper
• 3 tbsp flour
• 2 cups vegetable broth
• 2 roasted garlic cloves

1. Melt butter in sauce pot at medium low heat.
2. Add chopped shallots, mushrooms and sage to pot, stir in and cook for 7-10 minutes or until onions are translucent. Stir every couple minutes to prevent burning.
3. Add salt, pepper and flour. Stir everything til well mixed.
4. Add vegetable broth and stir until mixed.
5. Bring to bubbling then lower heat to simmer and simmer for about 10 minutes until gravy thickens. Whisk every couple minutes to prevent burning.

Garlic Rosemary Cauliflower

• 1 large Cauliflower head
• About 3 tbsp vegan butter
• 2 garlic cloves
• 3 sprigs of Rosemary
• 2 spriges of Sage
• 1 tsp garlic powder
• Sea salt and pepper to taste

Oven: 400 degrees

1. Place garlic cloves, rosemary and sage in tin foil on a pan (about size of cauliflower head)
2. Clean cauliflower and cover in vegan butter (top and bottom). Maybe melt your butter a bit first if it’s hard to spread. Then salt, pepper and garlic powder the whole cauliflower.
3. Place cauliflower on top of a bed of fresh sage, fresh rosemary and place in over. Cook for 30 minutes then re-butter the top. Cook for another 20-30 minutes.