Ingredients:

 

Brown Butter Sage Mushrooms:

• 1 lb white or cremini mushrooms, halved

• 5 cloves garlic, chopped 

• 1 tbs fresh sage leaves, chopped finely

• 1 tsp olive oil

• 1/3 cup Miyokos cultured vegan butter

• 1 tsp lemon juice

• 1 tbs dried cranberries

• 1 tbs toasted pine nuts

• salt and pepper to taste

 

 

Root Veggie Mash:

• 1.5 lbs sweet potatoes

• 1 lb carrots

• 1/2 lb parsnips

• 1/2 cup vegetable broth

• 1 tsp vegan butter

• 1 tsp sea salt

• 1 container vegan cream cheese

• 1/2 tsp fresh ground black pepper

• 1/2 cup chives, chopped

• 1 tsp garlic powder

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Instructions

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Brown Butter Sage Mushrooms:

• Chop sage, garlic, and mushrooms as noted

• In a large skillet over medium heat, add butter. Cook the butter over medium heat, stirring frequently, until it starts to turn a nice light brown color, about 4-5 minutes.

• Add in the mushrooms and stir to coat with the butter. Then, add in the garlic, sage and lemon juice and mix well. Cook another 5 minutes, stirring frequently, until the mushrooms are just getting tender.

• Once mushrooms are tender, add toasted pine nuts and dried cranberries.

• Add salt and pepper to your liking and serve over root mash   

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Root Veggie Mash:

• Wash, peel, and trim ends from vegetables. Cut into large cubes.

• Place cubes in a large pot and add veggie broth and fill with water until veggies are fully submerged. Bring to a boil. Once boiling, lower to a simmer. Check veggies in 20 min.

• Once veggies are soft and cooked, drain water. Save some broth for blending. Blend vegetables in a blender or with an immersion blender.

• Add cream cheese, butter, and seasonings. Blend until smooth and creamy. Add salt and pepper as desired.

• Stir in chives and serve with brown butter sage mushrooms. 

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