Roasted brussels sprouts creamed potatoes and celebration loaf
|
Author: Mike Hipp Status: published license cc-by-sa tags: vegan, vegetarian, dinner, brussel sprouts, potatoes, supper, delicious, sprouts, mashed potatoes, creamed potatoes, roasted brussels sprouts, vegan meatloaf, celebration loaf, meatloaf,
|
Share on TwitterSo good. Roasted brussels sprouts, mashed potatoes and a celebration loaf.
The celebration loaf couldn't be easier. Put the loaf in some foil and pout over either a drained small can of crushed tomatoes, some barbque sauce or some ketchup (or all three) and close the foil into a pouch. Bake at 400 for 50 minutes.
For the potatoes, boil potatoes and drain. Cream together with lots of earth balance, more salt than you think you need and some pepper. Add almond milk after you've creamed to thin out the mixture.
The brussels sprouts are the star here. SOOOOO delicious and easy to make. Cut sprouts in half, throw in mixing bowl. Drizzle with olive oil and salt pepper and put in oven at 400 for about 25-30 minutes. They come out soft and a little charred on the outside but sooo sweet and delicious that they will be the main dish for you from that point on.
