Is it snowing in Los Angeles?? That’s quite an avalanche of vegan mini marshmallows! Yum!
#LunchBreakLIVE with That Snarky Vegan Girl making a magnificent ThanksLIVING feast with tons of delicious dishes, all 100% plant-based! Join in the prep for a joyous celebration!
This broccoli quinoa salad makes the perfect side dish!
That Snarky Vegan Girl
(Donna) is making part of an amazing feast for both her and Jane’s family members that will be joining them this Thanksliving. Donna starts off with the sweet potato casserole with marshmallows on top. Donna also makes a broccoli quinoa salad, a fall slaw, and coconut creamed corn! The best part of all of these amazing dishes is that there are no animal products! Donna also makes sure to make a couple healthy dishes because she is definitely one of the healthiest people we know. Jane did her part by picking up the roast, stuffing, and desserts from Sage Vegan Bistro
. You don’t even have to cook with amazing vegan restaurants to do the work for you!
This fall slaw makes us think of the leaves changing colors where fall is an actual season.
Make sure to follow JaneUnchained News Network
on Facebook for more great videos of breaking news, activism, and more delicious plant-based recipes. Try making this delicious animal-free vegan sweet potato casserole for your family and friends this holiday season with the recipe below!
That Snarky Vegan Girl enthusiastically poses with the final candied casserole. We’d love to have a bite or five!
Report Edited by Ellen Dent.
Marshmallow-Topped Vegan Sweet Potato Casserole
- 3 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom (optional but really nice)
- 1/2 teaspoon salt
- 1 1/4 cups chopped pecans, divided
- 3 cups vegan mini marshmallows
Place the sweet potatoes into a large pot and cover with water. Place over high heat and bring the water to a boil. Allow to cook until the potatoes are tender and easily pierced with a fork, about 10 to 12 minutes. Drain them into a colander and return them to the pot.
Preheat the oven to 400°.
Mash the sweet potatoes well with a potato masher, then add the coconut milk, maple syrup, vanilla, cinnamon, cardamom and salt. Stir everything until well blended and creamy. Taste test and adjust any seasonings to your liking. Stir in 3/4 cup of pecans.
Transfer the sweet potato mixture to a 9 x 9 inch baking dish and smooth out the top with a spoon. Sprinkle with the remaining 1/2 cup of pecans, then top with marshmallows.
Bake 20 minutes, or until the marshmallows are slightly melted and browned on top.
See the full recipe on the Connoisseur Veg website.