The cruelty-free sweet ingredients that make this dish awesome!
Today on #JaneUnchained Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50, shares her family’s southern recipe for Cajun Candied Yams! Perfect dish for this year’s ThanksLiving dinner. Vegan goodness personified! Enjoy!
Boil them yourself or mash up the canned version to make your holiday cooking a little easier.
Erin is all about simple, easy, fun, vegan recipes. To accomplish this, Erin uses canned yams for her southern family’s veganized recipe today. Interestingly, Erin adds pineapple to the mix for a little extra sweetness and tang. Erin uses Miyokos vegan butter because there is no need to add cruelty to this dish. The pecan topping helps add some crunch and versatility to the mix. Make sure to use the marshmallows sparingly so they don’t expand and take over the casserole!
Pecans add a little crunch!
Tastes are shifting and Erin explains that vegan fried chicken won a recent fried chicken contest against its dead animal chicken contenders! Erin’s creations are no exception. She taps into her family’s southern roots and puts those skills to use with her cooking! This Cajun yam recipe will spice up your ThanksLIVING dinner! Try making it for your family and friends with the recipe below!
Erin poses with her delectable final product!
This casserole is what vegan sweet heaven looks like! Yum!
We’ll take this sweet side dish solo!
Erin Riley-Carrasco reporting for Jane Unchained News Network.
Photos courtesy of Erin Riley-Carrasco.
Video work by Erin’s husband, Allen Carrasco.
Report edited by Ellen Dent.
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