Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Medium
Time
Estimate
45 mins
1. Chop and cook the potatoes and roasted garlic.
2. Soak the dry mushrooms. Saute the mushroom for the gravy.
3. Slice up the brussels sprouts. Start making the dressing. Keep it warm.
4. Blend and whisk up the gravy.
5. Drain the potatoes, reserving some of the cooking liquid. Blend the garlic-potato liquid and mash into the potatoes.
6. Finish the brussels sprouts and serve together.
These vegan mashers get all of their flavor from an entire head of roasted garlic. A blender will smooth the garlic into a liquid that can more evenly flavor the mashers, but if that is not available, just mince the garlic fine. Use the most flavorful olive oil you can find to give these spuds their final boost.
Mushrooms & onions are the base of this veggie filled gravy. A food processor or blender works nicely to create a smoother sauce, but if you are without just dice everything a bit finer and anticipate a chunkier sauce. The flavor will be divine either way! If you do not have dried wild mushrooms, skip them and use a mushroom broth instead.
Shreds of brussels sprouts are tossed together with almonds and drizzled with a steaming hot honey-brown butter caramel dressing. The hot dressing wilts baby cabbage greens just enough to mellow them out. We keep it simple with just a light crunch of almonds, but this salad would also be lovely with pomegranates, nibs of dried fruit or you could go with a bit more intensity and try out candied ginger.
