Thanksgiving Sweet Potato Nachos Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 25 minutes
3 medium sweet potatoes, peeled
3 cups shredded Brussels sprouts
1 Tbsp olive oil or ¼ cup vegetable broth
1 Tbsp garlic powder
1 tsp sage
1 tsp thyme
½ tsp marjoram
1 tsp rosemary
½ tsp nutmeg
2 Tbsp vegan poultry seasoning
salt to taste
freshly ground black pepper, to taste
1 14.5-oz can lentils, drained and rinsed
leftover vegan turkey, chopped (optional)
1 cup Mushroom-free Vegan Gravy
1 cup store-bought fried onions
½ cup Italian parsley, chopped
1Preheat the oven to 350°F.
2Cut each sweet potato lengthwise into 8 wedges. Slice each wedge crosswise.
3On a baking sheet lined with a silpat mat, place the sweet potatoes and Brussels sprouts. Toss everything with the olive oil (or vegetable broth), garlic powder, sage, thyme, marjoram, rosemary, nutmeg, poultry seasoning, salt and pepper to taste.
4Roast the vegetables for 20 minutes. Add the lentils and vegan turkey (if using). Bake for a few more minutes until everything is heated through. Remove from the oven and drizzle with the desired amount of the Mushroom-free Vegan Gravy. Garnish with the fried onions and fresh parsley. Serve with more gravy on the side.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.