Vegan Cornbread and Roasted Brussel Sprouts
Still not sure which sides you're making for the big day? Want to keep it simple, yet equally delicious? And vegan? Well, I got you! Here are two super easy and super tasty sides that will please everyone, vegan or not! Bonus! Both sides can cook side by side at the same temp in the oven! Hello convenience!
Whether you're eating it as is with butter & honey, or you're tossing it in your stuffing, cornbread is a must for the thanksgiving table. This vegan recipe is divine (my baby would NOT stop eating it!) and takes hardly any time to make.
2 Tbsp ground flax
6 Tbsp warm water
1 Cup flour
1 Cup cornmeal
1/4 Cup sugar
4 tsp baking powder
1 tsp salt
1 Cup macadamia milk (or other non dairy milk)
1/4 Cup canola oil
Preheat oven to 425. Grease 8x8 dish.
Mix flax & water in a bowl and let sit about 10 minutes.
Meanwhile, wisk together dry ingredients (Flour, cornmeal, sugar, baking powder, salt). Add wet ingredients (milk, oil, flax). Stir to combine.
Pour into greased 8x8 baking dish and bake at 425 for 18-20 mins or until golden. Enjoy!
Brussel sprouts, Pears & Onions!
You heard me! Pears! This flavor bomb combo could not be simpler and is so perfectly seasonal, and screams THANKSGIVING!! Topped with a drizzle of vinegar and some pomegranate seeds, it's as delicious to look at as it is to eat!
1.5 lbs brussel sprouts
2 small or 1 large red onion
1 Bartlett pear
Red wine vinegar & pomegranates seeds for topping
Preheat oven to 425. Halve brussel sprouts, slice onions in half moons, dice pear. Place on baking sheet and coat in olive oil, salt & pepper. Roast approx 25 mins or until tender & browned.
Drizzle with red wine vinegar and top with pomegranate seeds. Enjoy!