I truly loved cooking a Vegan Thanksgiving for my family . . . and I can’t wait to cook for them again in a couple weeks for Christmas ❤ I felt so much joy from everyone loving my cooking, and me knowing that none of our food contained animal products.

My grandparents absolutely loved this Cauliflower Pot Roast, and everyone loved the gravy. I actually used the gravy for my mashed potatoes instead of the roast, and it was outstanding. I have a feeling this gravy is going to become a tradition for my holiday meals, and I love that I can cook it up for any other meal throughout the year as well.

Ingredients – Pot Roast

-4 Tablespoons extra virgin olive oil

-1 whole head cauliflower

-1 lb small red potatoes – since I was cooking this meal for Thanksgiving & we were already having mashed potatoes, I substituted for brussel sprouts –

-1 whole bulb fennel OR 1 large onion, whichever you prefer

-12 oz baby carrots OR whole carrots cut into finger sized pieces

-2 – 3 branches fresh rosemary – OR 1 teaspoon to 1 Tablespoon dried

-Small bunch fresh parsley – OR 1 teaspoon to 1 Tablespoon dried

-2 Tablespoons herbs de provence – did not use –

-1/2 teaspoon salt – did not use –

-2 cloves garlic, minced

-1/4 Cup tahini

-1 teaspoon paprika

Ingredients – Gravy

-1 onion

-1 clove garlic, minced

-8 oz brown mushrooms

-1 teaspoon extra virgin olive oil

-4 Cups vegetable broth

-1/2 Cup lentils

-1/2 Cup raw cashews

-1 Tablespoon rosemary, finely minced OR 1 teaspoon dried

-1/4 Cup nutritional yeast

-1/4 teaspoon ground nutmeg

-Salt & pepper to taste

Directions

To make the pot roast: preheat oven to 375°F

-Remove the leaves from the cauliflower & place in a large roasting pan or casserole dish

-Cut the potatoes (or brussel sprouts) into halves & the fennel bulb (or onion) into slices. Coat the potatoes, fennel, & carrots with 3 Tablespoons extra virgin olive oil, 1/2 teaspoon salt, herbs de provence, & half the garlic. Spread the vegetables around the head of cauliflower

-Mix together the remaining Tablespoon of olive oil, garlic, tahini, & paprika. Brush the mixture over the cauliflower

-Add rosemary & parsley to the dish

-Cover with a lid or foil & bake for 30 minutes. Uncover, & bake for an additional 10 – 20 minutes. The vegetables are ready when they are soft when pierced with a fork

To make the gravy: while the vegetables are roasting, make the gravy. In a sauce pot, boil the lentils & cashews in the vegetable broth for 20 minutes. When they are done, turn the heat to low

-In a frying pan, saute the onions in olive oil for 5 minutes. Add the garlic & mushrooms & cook for another 2 – 3 minutes. Add the rosemary & cook until fragrant

-Add the onions & mushrooms to the pot with the lentils. Add the rest of the gravy ingredients

-Puree the gravy until smooth, using an immersion blender

-To serve: slice the cauliflower into wedges & serve with plenty of gravy

You can see the roasted vegetables here & the gravy is on top of the mashed potatoes ! 

I know mashed potatoes are easy to make, but I figured I would include my recipe in this post because whats gravy without the mashed potatoes?!

Ingredients

-Desired amount of potatoes, leave skin on

-Vegan butter

-Almond milk

-Salt and pepper, to taste

Directions

-Cut potatoes into large pieces, but smaller than quartered

-Place potatoes in a large pot & cover with water

-Bring to a boil & cook until potatoes are fork tender

-Drain potatoes & return to pot

-Add desired amount of vegan butter & almond milk

-Add desired amount of salt & pepper

-Mash the potatoes well before using an immersion blender or other kitchen tool to make them nice & creamy!