🦃 Vegan Thanksgiving Sides | Easy, Delicious, and Oil Free!

Looking for that perfect Thanksgiving side, that balances flavor and nutrition perfectly??? Look no further because I am sharing 3 of my favorite side items for my ThanksLiving table! No turkeys harmed here 😊💕 Baked Mac n Cheez | 6-8 servings Ingredients 1 small butternut or honey nut squash, roasted 8 oz super firm tofu 2 cups soymilk unsweetened 1 tbsp miso paste 1/4 cup nutritional yeast 1/4 cup super fine almond flour (or oat) 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp pepper 1/4 tsp cayenne pepper 1/8 tsp ground nutmeg 1/2 lemon juiced 1 tsp arrowroot or cornstarch Topping 1/2 cup panko breadcrumbs 1/2 tsp dried thyme (optional) Directions 1. Preheat oven to 400 degrees Fahrenheit 2. Cut your squash in half, length wise and scoop out the seeds, bake face down on nonstick baking sheet for one hour 3. Meanwhile, prepare the rest of the sauce ingredients 4. Blend the tofu and soymilk until smooth 5. Add the remaining ingredients and set aside 6. Bring a pot of water to a boil (salt your water!) 7. Once the squash is done, scrape the flesh out into your blender and blend until silky smooth 8. Boil your pasta, cook to aldente (2-3 mins less than package says) 9. Add the cheese to the pot and cook for about 5 minutes on medium-high stirring constantly 10. Add to your baking pan and sprinkle with the bread crumbs and the thyme 11. Bake at 400, for 15-20 minutes or until bubbly and the breadcrumbs have browned nicely 12. Let cool for about 15 minutes and enjoy! Sweet Potato Casserole | 4-6 Servings Ingredients 5-6 sweet potatoes 1/4 cup soymilk 1/2 cup pecans 1/2 cup walnuts 1/4 cup oats 1 tsp cinnamon Pinch of salt 2 tbsp maple syrup (optional) Directions 1. Roast the sweet potatoes, cut in half, face down on a baking sheet at 400 degrees Fahrenheit for 45 minutes 2. Allow the sweet potatoes to cool 3. Scrape the flesh from the potatoes into a large icing bowl 4. Add in 1/4 cup soymilk and mix with a hand mixer or, stand mixer or a potato masher until nice and smooth and fluffy 5. Spread sweet potato mixture into a baking dish 6. Make the crumb topping by combining the remaining ingredients in a food processor, blitz until a crumb forms 7. Spread evenly over the sweet potato, leaving the edges exposed 8. Bake at 400 for about 15 minutes until the crumb topping is browned 9. Enjoy! Broccoli Gremolata | 2 Servings 2-3 tbsp pine nuts 1 tbsp minced garlic 1 tbsp lemon zest 2 tbsp vegan parm (see notes for recipe) 2 tbsp minced parsley 2 large heads of broccoli 1/4 tsp salt 1/4 tsp pepper Directions 1. First, lightly toast your pine nuts for 2-3 mins stirring occasionally over medium heat 2. Set pine nuts aside in a bowl 3. Bring a large pot of water to a boil 4. Cut the broccoli into bit sized pieces 5. Add in the broccoli to the boiling water to blanch for about 3 minutes 6. Prepare an ice bath, cold water and ice cubes in a large bowl 7. Drain the broccoli and add into ice bath immediately 8. Cool for 1 minute then drain and remove ice cubs 9. Pat broccoli dry with paper towel 10. Sautee the broccoli over medium heat for about 5-6 minutes 11. Add in the salt, pepper and garlic and Sautee for 1-2 mins 12. Serve broccoli warm on a platter, and sprinkle over the vegan Parmesan, lemon zest, and parsley 13. Enjoy! Vegan Parmesan 1 tbsp nutritional yeast 1 tbsp super fine almond flour 1 tsp onion powder 1 tsp garlic powder 1/2 tsp salt Mix all ingredients together and keep in a mason jar for quick access!