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Vegetarian Thanksgiving Dinner on a Sheet Pan
LIVE EAT LEARN37Ingredients
110Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil (15 mL)
- 1 carrot (peeled and diced)
- 1 rib celery (diced)
- 1/2 cup white onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup rice (200 g, wild, regular, or a combination)
- 2 cups vegetable broth (480 mL)
- 1 cup crumbled feta cheese (113 g)
- 1/4 cup dried cranberries (25 g)
- 1/2 Granny Smith apple (diced)
- 1 Tbsp. fresh rosemary (finely chopped)
- 1 tsp. chopped fresh sage (finely)
- 1/2 tsp. salt (each, and pepper)
- 1 butternut squash (medium)
- 1 Tbsp. olive oil (15 mL)
- 1/4 tsp. salt
- 1 1/2 lb. small red potatoes (about 5 cups, 680 g, quartered)
- 1/2 tsp. baking soda
- 1 Tbsp. salt
- 2 Tbsp. olive oil (30 mL)
- 1 tsp. fresh rosemary (finely chopped)
- 1/4 tsp. salt (each, and pepper)
- 3 cups Brussels sprouts (trimmed and halved, 350 g)
- 1/2 cup frozen cranberries (or fresh, 40 g)
- 2 Tbsp. olive oil (30 mL)
- 1/4 tsp. salt (each, and pepper)
- 6 puff pastry (4-inch, squares thawed)
- 4 oz. brie (113 g, roughly chopped)
- 1/4 cup cranberry sauce (60 g)
- 1 medium egg (whisked)
- 1 Tbsp. butter (15 g)
- 2 Tbsp. flour (10 g)
- 1 cup vegetable broth (240 mL)
- 1 Tbsp. soy sauce (15 mL)
- 1 Tbsp. nutritional yeast (10 g)
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
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