Easy peasy vegan Thanksgiving in a bowl! Roasted veggies, toasty pecans, mashed potatoes, and easy gravy, all in 1 bowl and ready in less than one hour.

30 mins
25 mins


  • Baking sheet
  • Medium bowl
  • Large saucepan
  • Small saucepan


Sweet Roasted Squash and Carrots:

  • 2 carrot, peeled, quartered and cut into 2″ long pieces
  • 1 acorn squash, sliced
  • 1 Tbsp olive oil
  • 1 Tbsp (plus a little extra) brown sugar
  • 1 pinch salt and pepper

Roasted Garlic Broccoli:

  • 2 cups broccoli florets
  • 2 cloves garlic, minced
  • 1/2 Tbsp olive oil
  • 1 pinch salt and pepper

Roasted Brussels Sprouts:

  • 2 cups Brussels sprouts, trimmed and halved
  • 1/2 Tbsp olive oil
  • 1 tsp brown sugar
  • 1 pinch salt and pepper

Mashed Little Potatoes:

  • 1.5 lbs Little Potatoes
  • 1 cup vegetable broth
  • 1 Tbsp vegan butter (or olive oil)- for non-vegan options use butter
  • 1/4 tsp salt
  • 1 pinch dried thyme and oregano

Easy Gravy:

  • 1 Tbsp vegan butter (or olive oil), for non-vegan options use butter
  • 2 Tbsp flour
  • 1/4 tsp each onion powder, thyme, and oregano
  • 1 cup vegetable broth


  • 1 can cranberry sauce
  • 1/4 cup pecans, chopped


  • Make the Roasted Veggies:

    Preheat oven to 425 °F. Prepare a nice BIG baking sheet lined with parchment paper.

  • Step 2

    In a medium sized bowl, mix carrots and acorn squash with olive oil, brown sugar, salt and pepper. Spread both the carrots and the squash out on your baking sheet.

  • Step 3

    Next, mix halved Brussels sprouts (same bowl!) with brown sugar, olive oil, salt and pepper, then spread them out on the same baking sheet.

  • Step 4

    Finally, mix the broccoli with olive oil, garlic, salt, and pepper, making sure to really massage the garlic into the heads of the broccoli. Spread the broccoli on the baking sheet and pop everything in the oven.

  • Step 5

    Bake for 20 to 25 minutes. About halfway through the cooking time, flip and stir everything on the baking sheet and sprinkle everything with 1/4 cup of chopped pecans, and top the squash with and extra sprinkle of brown sugar.

  • Make the Mashed Potatoes:

    While everything is baking you can boil your potatoes on one element and make the gravy on another.

  • Step 7

    Boil the potatoes for 15 minutes (until fork tender) before mashing them with vegetable broth, vegan butter (or vegan margarine), salt, dried thyme and oregano.

  • Make the Gravy:

    For the gravy, in a small saucepan heat vegan butter over medium heat.

  • Step 9

    Once hot, whisk in the flour, salt, thyme, and oregano, and mix well. Cook for one minute before slowly whisking in the veggie broth (you may find you need a little more or less depending on your preferred consistency).

  • Step 10

    Simmer for 3 to 5 minutes until thick, adjusting the consistency with extra vegetable broth as needed. Serve with cranberry sauce. Top mashed potatoes and/or roasted veggies with gravy.