On this #SaturdaySnackdown, Erin Riley-Carrasco PETA’s Sexiest Vegan Over 50, makes a delicious CRUELTY-FREE Thanksgiving meal of cauliflower mashed potatoes, vegan turkey roast, and cranberry sauce. Make this coming holiday a “ThanksLIVING” celebration and keep animals off your plate!

 

On today’s Saturday Snackdown, Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is making a delicious CRUELTY-FREE Thanksgiving meal of cauliflower mashed potatoes, vegan turkey roast and cranberry sauce. Make this coming holiday a “ThanksLIVING” celebration and keep animals off your plate!

Posted by Jane Unchained News on Saturday, November 23, 2019

 

Did you know that cauliflower mashed potatoes taste just like mashed potatoes but have 53 calories and 13 grams fewer carbohydrates per 1/2 cup than potatoes? Erin always makes both for Thanksgiving. On this episode of #SaturdaySnackdown, Erin made a quick and easy recipe for garlic cauliflower mashed potatoes and paired it with my favorite Gardein Holiday Roast (better than turkey and cruelty-free!) stuffed with wild rice and cranberries. The cauliflower mashed potatoes are absolutely delicious; add some vegan gravy on too! Get your Gardein Roasts now as they always sell out! Make this holiday a ThanksLIVING one and keep animals off your plate. Enjoy! #veganthanksgiving #anythingyoucanmakeicanmakevegan #quickandeasyveganrecipes #veganholidayrecipes #plantbasedcooking #govegan #cauliflowermashedpotatoes #gardein #miyokos #plantbasedthanksgiving #saturdaysnackdown #janeunchained

THE RECIPE

 

Ingredients:

2 heads of cauliflower (steamed)
3 garlic cloves (minced)
1/4 cup vegan sour cream
1 teaspoon garlic salt
Optional: add a small amount of unsweetened Soy milk if you desire a creamier consistency
Toppings:
Miyoko’s vegan butter
chives
salt and pepper to taste
Recipe:
Wash, cut off leaves and break up cauliflower into florets. Place into a steamer basket and steam cauliflower in a pot with water on the stove and cook until it’s tender. (To check if it’s tender, try piercing the thickest part of the cauliflower with a fork.) Drain and let cool off for a bit. Then place steamed florets into a food processor and combine with minced garlic, vegan sour cream, garlic salt and a splash of unsweetened soy milk if needed. Blend until desired consistency. I like mine with lumps in it, as it looks and tastes similar to mashed potatoes.

Compassionate roast!

 

Full Thanksgiving meal with no cruelty!

 

Erin posing with her delicious cruelty-free holiday meal.