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  • Anne13/11/2019 - 6:13 am

    Hi Laura
    Could you freeze the mixture without the toppings to use later?ReplyCancel

    • Laura13/11/2019 - 8:00 am

      Hi Anne,
      Yes you could definitely freeze the French onion and lentil base. Then, totally thaw it to room temperature, make the cauliflower potato mash, and proceed with the recipe as written!
      -LReplyCancel

  • Nancy Glover13/11/2019 - 9:24 am

    Holy cow does this look amazing! I can’t wait to try it. I’ve learned so much from your blog and Cookbook. Thanks for the inspiration. Love and light to you.ReplyCancel

  • Dana13/11/2019 - 10:09 am

    holy carbs that looks good.ReplyCancel

  • lisa13/11/2019 - 10:49 am

    Seems like maybe this could be adapted to serve in a slow cooker? what are your thoughts on making in advance and then adding the layers in a Crock-Pot the day of serving to keep them warm. as the only vegan showing up at Thanksgiving I’m always looking for something hearty that’s easy to keep warm and bring along. Thanks! PS we love your cookbook!ReplyCancel

    • Laura13/11/2019 - 11:52 am

      Hi Lisa!
      I think that you definitely could serve this in a slow cooker. One thing to consider though: the final baking step really “sets” the mashed cauliflower and potatoes and gives it that slight golden crust–which is what differentiates it texturally from the stew. I guess my answer is: if you can bake the whole thing in your slow cooker insert to get the crusty top and then keep it on low with the lid of the slow cooker slightly askew (so that the topping doesn’t get gummy/moist again), then yes! Long answer, but hopefully helpful for you :)
      -LReplyCancel

  • Donata Thomas13/11/2019 - 11:52 am

    I can’t wait to make this!! It looks beautiful and delicious! Thank you for the inspo!ReplyCancel

  • Marcy youker13/11/2019 - 5:12 pm

    love you recipes, can’t wait to make this one. Thank youReplyCancel

  • Maude13/11/2019 - 5:45 pm

    Ok, I know what we’re gonna eat next weekend! MUST give it a try before Christmas if I eventually want to cook this for non-vegans. Thanks for sharing!ReplyCancel

  • c14/11/2019 - 1:28 pm

    It took quite some time to do the onions but it’s totally worth it. It tasted amazingly sweet and delicious. Thank you so much for the recipe.ReplyCancel

  • Judith Lipton15/11/2019 - 4:59 pm

    Wonderful recipe, thanks! But why All-Clad? I use cast iron or Le Creuset. In the past, I used some scan pans. As I understand it, any substance that adheres to a pot can volatilize with high temperatures. In support of this, people who keep parrots are advised never to use non-stick cookware because parrots are exceptionally sensitive to volatiles. Good old fashioned cast iron does not emit anything. Le Creuset is ridiculously expensive but becomes an heirloom. Why use any nonstick pans? Do you have scientific evidence that puts All Clad any safer than Scan Pans or ?
    Take care,
    JudithReplyCancel

  • Helen16/11/2019 - 4:41 pm

    This recipe is next level! Noutrious, nourishing and hearty. Even all non vegans loved it.ReplyCancel

Overhead shot of vegan sweet potato casserole with apples and crunchy rosemary walnuts sprinkled on top.pin it!
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  • judee06/11/2019 - 7:25 am

    I can only imagine how good this tastes with the apples and orange juice. Looks like wonderful flavors and colors and perfect for everyone at the Thanksgiving table.ReplyCancel

  • McKenzie06/11/2019 - 11:50 am

    Bless you. *Drooling.* My favorite Thanksgiving dish is this unusual tomato gravy that my mom has always made. She’s from Kentucky and I wonder if it’s maybe a southern thing, but we always make it with home-grown canned tomatoes. It’s thickened with a starch, slightly sweetened with brown sugar, spiced with holiday spices, and typically has butter and cream…but this year I’m going to try and vegan-ify it. We usually serve it over mashed potatoes and rolls. Thanks for this yummy dish to add to my list!ReplyCancel

  • Dana06/11/2019 - 2:58 pm

    this is stunning, friend.ReplyCancel

  • Aleisha06/11/2019 - 10:39 pm

    This looks so delicious and perfect for the holidays! Where can I find the Miyoko’s vegan butter in a Canada?ReplyCancel

    • Laura07/11/2019 - 5:39 am

      I’ve found it at Loblaws stores and at a local health food store as well.
      -LReplyCancel

  • Anya07/11/2019 - 8:42 am

    What a stunning recipe!!! Thank you.ReplyCancel

  • Maude08/11/2019 - 10:58 am

    Pinned it for later as it sounds just super delicious. Thanks!ReplyCancel

  • Allison16/11/2019 - 1:08 am

    What a stunning recipe! I love your holiday recipes page- I’m having a hard time deciding what to make for a dinner party tomorrow. It all looks so good and cozy. :)ReplyCancel

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  • Debbie Reynolds30/10/2019 - 7:07 am

    These look delish! Coconut flour wreaks havoc with my stomach – is there something gluten free I could replace it with?
    (BTW I make your recipes for my family on a regular basis and we love them!)
    Thanks!
    DReplyCancel

    • Abby30/10/2019 - 1:34 pm

      I plan to try these tonight with almond flour – I’ll be sure to report back if it’s a total disaster!ReplyCancel

    • Laura04/11/2019 - 9:10 am

      Hi Debbie,
      People have messaged me in the past saying that they have had success with all purpose flour, spelt flour, and gluten-free all purpose flour blends. I have not tried any of these personally, but all reports were positive :)
      -LReplyCancel

  • Grace31/10/2019 - 2:55 pm

    Can you use cacao instead of cocoa?ReplyCancel

    • Laura04/11/2019 - 8:10 am

      Yes definitely! I have done this recipe with cacao powder in the past and it tastes great.
      -LReplyCancel

  • Kathryn01/11/2019 - 1:47 pm

    I made those two days ago and the result was fantastic! I used spelt flour instead and they came out just fine!ReplyCancel

  • Katie Stanley04/11/2019 - 4:14 pm

    Seriously delicious – thank you. Even with sub-ing some evil (not natural :D ) peanut butter and a bit of tahini to make the recipe happen, it turned out delightful. Thanks for sharing with all of us, and making my Halloween taste a little more like Reese’s Pieces. <3ReplyCancel

  • Lauren07/11/2019 - 5:15 pm

    Any substitute I can use for the applesauce? I’m on a rather strict protocol and am not supposed to use, but all other ingredients are a thumbs up! SOUND DIVINE!ReplyCancel

    • Laura08/11/2019 - 6:30 am

      I think canned (or fresh) pumpkin puree would work here! It kind of performs the same function. It won’t be as sweet and it might make the brownies a touch more dense, but I think it would work.
      -LReplyCancel

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  • Misty Fenech23/10/2019 - 10:12 am

    Yesyesyes. This is perfect.

    Just a note, that I’ve had success with DeLallo’s gluten-free orzo creating a creamy consistency, if anyone really needs to keep this gluten-free.ReplyCancel

    • Laura23/10/2019 - 11:39 am

      Such a great suggestion! Thanks so much :)
      -LReplyCancel

      • Katie01/11/2019 - 3:50 pm

        I’m sorry to ask such a dumb question, but why must the water be filtered? Does bottles water count as filtered?ReplyCancel

        • Laura04/11/2019 - 9:05 am

          Hi Katie,
          It’s not a dumb question at all. I always recommend filtered water from a flavour perspective. I just prefer it personally in my cooking/everyday life. If your local tap water tastes good, you can 100% use that!
          -LReplyCancel

    • April Whitehead23/10/2019 - 4:05 pm

      Could I substitute the cashew cream for some kind of cheese if I’m not vegan? Thank you!ReplyCancel

      • Laura04/11/2019 - 9:13 am

        Hi April!
        Yep, you could definitely substitute cream cheese or just an equal amount of dairy-based cream/milk.
        -LReplyCancel

    • Christine Wohlleben23/10/2019 - 4:34 pm

      Thanks Misty! That helps a lot.ReplyCancel

  • Christine Wohlleben23/10/2019 - 11:27 am

    Hi Laura! As usual I am really looking forward to making this recipe. Thank you for the note about gluten free pasta, what about a starchy rice like arborio? I think this is on the menu tonight!ReplyCancel

    • Laura23/10/2019 - 11:39 am

      Hi Christine,
      Using arborio rice would change the cooking time and the ratio of liquid quite a bit. Might be best to follow a traditional risotto recipe if that’s all you have on hand!
      -LReplyCancel

      • Christine Wohlleben23/10/2019 - 4:35 pm

        Thanks! Forgot how quickly orzo cooks – I’ll look for the gf version mentioned above.ReplyCancel

  • Larissa23/10/2019 - 11:32 am

    Scratch all meal plans! I’m making this NOWReplyCancel

  • Elizabeth23/10/2019 - 1:04 pm

    This looks so good! Anything creamy with broccoli goes straight on my list of recipes to make soon. So grateful, as always, for what you share in this space, including your positive vibes!ReplyCancel

  • Kathryn23/10/2019 - 1:54 pm

    You had me at “pot of creamy carbs.” ;)
    Also, your statement about millions making small changes over a handful of perfect people is such a succinct and easy to understand explanation of why even leaning plant-based matters. I will definitely be sharing it. Thank you!ReplyCancel

  • eva @CostumeTakeOut23/10/2019 - 10:12 pm

    This recipe hit my inbox this morning at exactly the right time!…I needed something quick–and I am plant-forward,love nutritional yeast, and had so very little time to cook today for me and my girls…so this idea was a life-saver…ps sauteing the broccoli before and putting it to the side is a great idea–I also do this for stir-frys and then at the very end throw everything to warm up–really preserves the crispiness of the veggies!ReplyCancel

  • Tracy Tidwell26/10/2019 - 6:23 pm

    Just made this. Its fantastic. Thank you.ReplyCancel

  • Katie05/11/2019 - 9:16 pm

    Just made this, and doubled it to stock the freezer with. Delicious and comforting! A perfect late fall meal. My family will love it.ReplyCancel

Overhead and close up shot of spiced sweet potato granola with some coconut milk yogurt and diced pear.pin it!
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  • Becky16/10/2019 - 10:18 am

    Do you have nutritional info on this recipe please?ReplyCancel

    • Laura16/10/2019 - 10:31 am

      Hi Becky,
      Food is about pleasure and enjoyment for me, so I do not include calorie counts/nutrition panels on any of my recipes. There are a lot of free nutrition calculators available via mobile phone apps and websites for your personal use! :)
      -LReplyCancel

  • Olivia Atherton16/10/2019 - 11:55 am

    super cozy!!! I’m going to bake up a batch this weekend with leftover pumpkin=)ReplyCancel

  • Cassie Autumn Tran16/10/2019 - 2:09 pm

    Ah, this looks absolutely divine! There is this maple sweet potato granola from Sprouts Farmers Market that I truly love, but this looks even better because of how toasted everything is! How could you not eat this by the handful?!ReplyCancel

  • Anthony16/10/2019 - 3:31 pm

    So looking forward to this but I’m not so keen on the added oil. Could I half that or replace it entirely with a nut or seed butter? I like the idea of tahini but I’d imagine it might be a bit too bitter.ReplyCancel

    • Laura17/10/2019 - 6:42 am

      Hi Anthony,
      I have not tried this recipe without oil, so cannot guarantee any results beyond what I’ve presented here. IF I were to attempt this oil-free, I’d increase the maple syrup to 1/2 a cup and replace the coconut oil with 1/2 cup of nut or seed butter (one that is well-stirred and quite drippy). I think tahini would be fine as long as you’re using a good quality brand.
      -LReplyCancel

  • […] This is on my to do list! […]ReplyCancel

  • Sue17/10/2019 - 7:25 pm

    I love the subtle sweetness of this recipe. Thanks Laura!ReplyCancel

  • Elen18/10/2019 - 8:43 am

    Oh my godness! Thats devine. I cant wait to try this. We a lot of granola and my husband is a fan of cacao granola, which I bake almost every 1-2 weeks. This sunday I‘ll make the sweet potato one. By the way, I use baked and smashed sweet potato for my smoothies instead of banana. Banane is too intrusive for me and the sweet potato smash makes the smoothie smooth, slightly sweet and nurishing.ReplyCancel

  • Rebecca Fallihee18/10/2019 - 11:59 am

    I’ve done something similar with banana, applesauce, and rhubarb puree in granola, but love the idea of using sweet potato or pumpkin! Yum!!ReplyCancel

  • Joshua Howard21/10/2019 - 7:11 am

    I love everything made with sweet potatoes! Yesterday I tried this recipe and it turned out perfect! Now it’s my new favorite! Thank you for the share!ReplyCancel

  • Amy27/10/2019 - 6:09 pm

    Loved this recipe – thank you!! I toasted the oats/baked the granola on a Silpat baking mat. The only thing I added was 2 TB ground flax seed.ReplyCancel