This is a rich amd savory vegan dish that could serve a side or a hearty centerpiece. The caramelization of onions, mushrooms, rosemary and sage in vegan butter gives this dish a richness of depth that sings of holiday festivity. Some sweet potato and green beans give it more thanksgiving reminiscence, and a bright citrus vinaigrette brings out the fall flavors via compliment! For those who want the umami of the season without the meat, this is for you.
6oz whole heat penne pasta, al dente
3 small sweet potatoes, peeled and chopped
1 red onion chopped
3 cloves garlic minced
Handful fresh sage
2tbs minced fresh rosemary
8oz mushrooms sliced
8oz green beans, blanched and cut
1 cup cooked garbanzo beans
For the dressing:
1 small mandarin or orange
Juice of 1 lemon
1tsp apple cider vinegar
1/2 tsp dried ginger
Blend dressing ingredient on high until creamy and frothy. I only ended up using less than half on this dish and saved the rest for use on other salads!
Combine pasta, green beans, and chick peas with desired amount of dressing in a large bowl. Set aside in the fridge.
Heat 2 tbs vegan butter over medium and then sauté onion and sweet potatoes on low until the onions start to become translucent. Add salt to taste, mushrooms, sage and rosemary until onions and sweet potatoes begin to caramelize. Then let cool.
Lastly add your sauté mixture to your bowl and toss all ingredients together well.
Garnish with cranberries, and enjoy!