Thanksgiving Side Dish - Glazed Veggie Casserole #Vegan #Glutonfree #wholefoodplantbasednooil #WFPBNO

#OilFree #GlutenFree #NoAddedSugar 

Oh yes you can make AMAZINGLY delicious food free of animal products and even gluten free even on Thanksgiving! Even better still...oil free as well!!!
Honestly. Haven't you been trying to eat healthier?
Its so much easier to do than you imagine. You already have most everything you need in your own kitchen. I got my Nutritional Yeast at Amazon, but everything else is from Kroger's.
 2 cups GF flour, 2 tsp baking soda, pinch of salt, pinch of rosemary, 3/4 cup water, 1/4 cup applesauce.  That's what I used to make the bottom crust.
The glaze is made of a simple reduction of nutritional yeast, maple syrup, vegetable stock and a rounded TBS of GF flour! Just put it in a sauce pan, simmer it and whisk it until it's thickened.
The middle is all the good food I use to make vegetable soup plus 1/2 cup chopped pineapple and 1 inch of chopped fresh ginger added. All the stock was squeezed out through a strainer and saved for the recipe. Bake it at 375 for an hour, let it cool for 15 minutes then cut and serve.  Simple!

Vegetable Soup

• 1 large sweet onion chopped.
• 4 cloves of garlic chopped.
• 3 medium carrots chopped.
• 1 large parsnip washed and chopped with the skin on.
• 1 medium russet potato peeled and chopped.
• 3 stalks of celery chopped.
• 1/2 cup of dry split peas.
• 1 can of green beans drained.
• 1/4 tsp cumin.
• 1 TBS dried parsley.
• 1 TBS dried basil.
• 1/8 tsp black pepper.
• 1/3 cup low sodium soy sauce.
• water to cover the veggies (about 6 to 8 cups) .

In a stock pot or pressure cooker add all the ingredients. Add enough water to cover all the veggies by an inch. Cook it!  

(In the stock pot, bring it to a boil, turn the heat down low to let simmer and cover. Cook it for an hour).

(In the pressure cooker, seal, set it on the soup setting, let it vent naturally).

Save the stock and drain the veggies as thoroughly as you can.

Add the pineapple and chopped ginger. Mash the veggies with a potato masher. 

In a 9 x 9 inch glass casserole dish lined with parchment paper press the crust out to line the pan including the sides. Bake it for about 20 minutes at 425 F or until it begins to brown. Add the strained veggies making a flat surface. Cover it with the glaze and bake it for another 30 to 40 minutes until the glaze is beginning to brown. Let it cool for 20 minutes then cut and serve.