Roasted Vegan Thanksgiving Feast Platter

This spectacular vegan holiday meal captures all the flavors of the normal feast, minus the animal proteins. Roasted Brussels sprouts, cauliflower, squash, and fennel are served with cranberry sauce plus lemony (and in fact craveable) baby kale and white beans. For the fastest prep, weve staggered steps so roasting and chopping happen simultaneously, but if youd prefer a more leisurely approach, just ascend more time. The recipe is a Yummly indigenous native created by [David Bonom](https://www.yummly.com/dish/author/David-Bonom).

The ingredient of Roasted Vegan Thanksgiving Feast Platter

• nonstick cooking spray for first batch
• 1 butternut squash large 1 large squash is 2 1 2 lb
• 1 cauliflower large 1 large cauliflower is 3 1 2 lb
• 3 tablespoons olive oil for spice merger
• 3 tablespoons maple syrup
• 2 teaspoons sports ground cumin
• 1 teaspoon ring coriander
• 3 4 teaspoon salt for spice mix
• 1 4 teaspoon black pepper for spice mixture
• 2 pounds brussels sprouts
• 3 fennel bulbs medium 3 medium bulbs are 1 3 4 lb increase
• nonstick cooking spray for second batch
• 3 tablespoons olive oil for oil union
• 3 4 teaspoon salt for oil merger
• 1 4 teaspoon black pepper for oil fusion
• 7 cloves garlic
• 2 cans low sodium cannellini beans 15 5 oz per can drained and rinsed
• 1 lemon for zest
• 3 4 cup pecan halves
• 1 3 cup extra virgin olive oil for kale
• 3 tablespoons chopped well ventilated light sage
• 5 ounces baby kale
• 1 2 teaspoon salt for kale
• 1 4 teaspoon black pepper for kale
• 1 can cranberry sauce 14 oz per can or more if you taking into account

The Instruction of roasted vegan thanksgiving feast platter

• arrange racks in lower third and upper third positions of oven
• preheat the oven to 425u00b0f
• coat two baking sheets with nonstick cooking spray set aside
• peel the butternut squash and halve lengthwise scoop out the seeds with a spoon cut squash crosswise into 1 2 inch slices trim leaves from the cauliflower and cut into medium florets
• combine the oil maple syrup cumin coriander salt and pepper in a small bowl transfer the butternut squash slices to a large mixing bowl and drizzle with half of the spice mixture toss to coat evenly transfer to one of the prepared baking sheets and arrange in a single layer transfer cauliflower to the large mixing bowl and drizzle with remaining spice mixture toss to coat and arrange on the second prepared baking sheet
• roast the squash and cauliflower on racks in upper third and lower third of oven for 15 minutes
• meanwhile trim and halve the brussels sprouts trim tops from the fennel bulbs discard any tough outer portions and cut each through the core into eight wedges set brussels sprouts and fennel aside
• stir and flip the squash and cauliflower and switch pan positions in oven continue roasting until vegetables are tender when pierced with a fork and lightly browned in spots about 15 minutes
• transfer the cauliflower to a medium bowl and the squash to a separate bowl tent with foil to keep warm leave the oven on
• coat the baking sheets with nonstick cooking spray pro tip if the baking sheets have darkened or charred bits stuck to them wash before reusing to prevent burning
• combine the oil salt and pepper in a small bowl transfer the brussels sprouts to a large mixing bowl and drizzle with two thirds of the oil mixture toss to coat well then transfer brussels sprouts to one of the prepared baking sheets toss the fennel in the large mixing bowl with the remaining oil transfer to the second prepared baking sheet
• roast the brussels sprouts and fennel on racks in upper third and lower third of oven for 15 minutes
• meanwhile thinly slice the garlic rinse and drain the beans grate the zest from the lemon
• turn the fennel over and add the pecans to the pan stir the brussels sprouts and switch pan positions continue roasting until vegetables are tender crisp 8 10 minutes
• heat the oil in a large nonstick frying pan over medium heat add the garlic and sage and cook stirring occasionally until garlic starts to brown slightly 2 3 minutes add the kale and cook until wilted about 2 minutes stir in the beans and cook until heated through about 3 minutes remove skillet from heat and stir in the lemon zest salt and pepper
• check to see that fennel and brussels sprouts are done remove from oven or add time as needed
• loosely cover brussels sprouts and fennel with foil to keep warm
• arrange the squash cauliflower fennel brussels sprouts and bean mixture on two platters stir the cranberry sauce add to the platters and serve

Nutritions of Roasted Vegan Thanksgiving Feast Platter

@type: nutritioninformation
@type: 510 calories
@type: 60 grams
@type: 30 grams
@type: 13 grams
@type: 8 grams
@type: 3 5 grams
@type: 720 milligrams
@type: 31 grams