Roasted Garlic Gravy (Easy)
1 head garlic
1 Tbsp. + 1 tsp. olive oil
1/4 cup flour
2 cups vegetable broth
Salt and pepper, to taste
- Cut off the top of the garlic head, exposing the tops of the cloves.
- Drizzle 1 teaspoonful of the olive oil on top and place in a garlic roaster (a small baking dish or a section of a muffin tin covered with foil also works).
- Bake covered at 375°F for 1 hour, or until browned and soft. Remove from the oven and let cool.
- Remove the garlic cloves from the head, place in a bowl, and mash well with a fork.
- Heat the remaining olive oil in a saucepan over medium heat. Add the garlic and flour, whisking constantly, until lightly browned. Add the broth, continuing to whisk, and bring to a boil.
- Season with salt and pepper and serve with mashed potatoes, faux turkey, or any other dish that needs a savory upgrade.
Makes 6 to 8 servings
Savory Stuffed Squash (Medium)
2 oz. vegan margarine, plus extra for brushing the squash
2 Tbsp. maple syrup, plus extra for brushing the squash
Pinch ground cinnamon
Pinch grated nutmeg
1/4 tsp. salt
1/4 tsp. black pepper
2 1-lb. squash (acorn or winter squash work well), cut in half lengthwise and seeded
2 vegan sausages, sliced
1 green apple, peeled and chopped
1/4 cup finely chopped walnuts
- Preheat the oven to 350°F.
- Melt the vegan margarine in a small saucepan over low heat or in the microwave and stir in the maple syrup, cinnamon, nutmeg, salt, and pepper. Spoon into the seeded squash halves and bake for about 40 minutes, or until you can pierce the skin with a fork.
- Pour the margarine mixture from the center into a medium bowl. Scoop out some of the cooked squash flesh with a spoon, making sure to leave enough at the bottom so that the squash hold their shape, and add to the bowl. Add the vegan sausages, apples, and walnuts and mix until well combined. Fill each squash half with the mixture, then brush with vegan margarine and maple syrup. Cover with foil and bake for another 35 to 40 minutes.
Makes 4 servings
Maple-Sriracha Roasted Brussels Sprouts With Cranberry Wild Rice (Advanced)
1 small red onion, diced
5 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 bay leaves
1 1/2 cups uncooked wild rice
3 1/2 cups vegetable stock
1/2 cup dried cranberries
1/2 cup maple syrup
3 Tbsp. Sriracha
1 1/2 Tbsp. Bragg Liquid Aminos or low-sodium soy sauce
Juice of 1 lime
1 lb. Brussels sprouts, trimmed and halved lengthwise
1/4 cup chopped raw walnuts or pecans
Salt and freshly ground black pepper, to taste
2 Tbsp. minced fresh rosemary
Chopped fresh flat-leaf parsley, for garnish
- Add the onion, 2 tablespoonfuls of the olive oil, garlic, bay leaves, wild rice, vegetable stock, and cranberries to a rice cooker* and cook on the brown rice setting.
- While the rice is cooking, preheat the oven to 375°F.
- In a large bowl, combine the maple syrup, remaining olive oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated.
- Using a slotted spoon, transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Reserve the excess liquid. Bake for about 25 to 35 minutes, or until tender and browned.
- When the rice cooker has 5 minutes left of cooking time, add the walnuts without stirring and allow the rice to finish cooking. Add the rosemary, then season with salt and pepper.
- Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley.
Makes 6 to 8 servings