Amazing Mashed Vegetable Recipes For Thanksgiving

Since Thanksgiving is right around the corner, I think this is a great time to finish planning your holiday menu. I always love to make creamy mashed potatoes on the holidays because everyone loves them (especially kids!), and they’re so easy to veganize. In fact, so many other types of mashed or pureed vegetables are delicious, and could be prepared instead of your basic white potatoes. Some of these vegetables include cauliflower, celery root, sweet potatoes, and rutabagas. I thought it would be a great idea to provide you with some fabulous recipes for different types of mashed vegetables, in addition to a yummy recipe for vegan garlic mashed potatoes. I know you will love them! 

Vegan Garlic Mashed Potatoes 

From The Candle Cafe Cookbook 
Serves 8 as a side dish 

Ingredients: 
6 medium Yukon Gold potatoes, peeled and cut into 1/4-inch slices 
3 garlic cloves, peeled and finely minced 
3 tablespoons extra-virgin olive oil 
Sea salt 
Freshly ground pepper 
1/2 cup plain soy milk (optional) 

Directions: 
1. In a large saucepan, place the potatoes and add enough water to cover. Bring to a boil over high heat. Reduce the heat to medium, cover, and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes and return them to the pot. 

2. In a small bowl, mix together the garlic, oil, and salt and pepper to taste, then add them to the potatoes. Mash the potatoes with a potato masher to make a fairly smooth purée. If a creamier texture is desired, add the soy milk. Serve immediately. 

Variations: For wasabi mashed potatoes, omit the garlic and add a teaspoon of wasabi paste. For rich, buttery mashed potatoes add a few tablespoons of Earth’s Balance buttery spread. 

Vegan Mashed Cauliflower With Chives 

From Cooking the Whole Foods Way by Christina Pirello 
Makes 3 or 4 servings 

Ingredients: 
1 head cauliflower, broken into florets 
1/8 cup unsweetened soy milk 
3 tablespoons vegetarian buttery spread (like Earth Balance) 
Sea salt 
Cracked black pepper 
Small bunch chives, finely minced 

Directions: 
Place cauliflower in a steamer basket above a pot of boiling water. Cook, uncovered, until fork-tender, about 12 minutes. 

Preheat oven to 325 degrees F. 

Lightly oil a 9-inch baking dish and set aside. Transfer cauliflower to a food processor or blender. Add soy milk, the spread and salt and pepper to taste and puree until smooth. Spoon into prepared baking dish and bake, uncovered, about 8 minutes, until bubbly. Fold in chives and serve hot. 

For 3 more fabulous mashed vegetable recipes (including spiced sweet potatoes, braised celery root & red bliss potatoes, and pureed rutabaga with a Thai twist,

Go to: http://veganamericanprincess.com/5-essential-vegan-mashed-vegetable-recipes/#sthash.VDpDPZTX.dpuf

Debby Sunshine
Vegan American Princess
Website: veganamericanprincess.com
Twitter: @debbysunshine1
Instagram: #veganamericanprincess
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