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!
Co-founder of the 501(c)(3) Nonprofit Animal Alliance Network activist group as part of the Save Movement. She helps organize weekly pig vigils outside of a slaughterhouse near Downtown Los Angeles. She hopes to help raise awareness in her community and around the world about the victims of animal agriculture.