CRANBERRY SAUCE

• 1 cup fresh cranberries

• 2 tablespoons maple syrup

• 2 tablespoons water

• ½ teaspoon vanilla extract

• 1 cinnamon stick

• ¼ cup orange juice, no pulp

• Pinch salt

MASHED OVEN ROASTED POTATOES

• 1½ pounds baby gold potatoes, scrubbed well

• Oil (for roasting)

• 6 cloves garlic

• ½ cup warm unsweetened soy milk or almond milk

• ¼ cup vegetable broth

• 2 tablespoons vegan butter or vegan sour cream

• 1 tablespoon nutritional yeast

• 1 teaspoon yellow or white miso paste

ROASTED BRUSSELS SPROUTS WITH PISTACHIO SALSA

• 1 pound brussels sprouts, trimmed and halved

• 1 large shallot, cut into strips

• 1 tablespoon avocado oil

• ¼ cup shelled pistachios, finely chopped

• ¼ cup parsley, minced

• 1 clove garlic, grated or crushed

• Juice and zest of 1 lime

• 1 tablespoon maple syrup

CORNMEAL CRUSTED TOFU

• 1 block (400 grams) extra firm tofu, drained and patted dry

• 2 tablespoons stone ground cornmeal

• 1 tablespoon nutritional yeast

• 2 tablespoons fresh minced herbs (sage, thyme, and rosemary)

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• 2 tablespoons avocado oil

CANDIED ROASTED BUTTERNUT SQUASH

• 2 cups butternut squash, cubed

• Oil (for roasting)

• 2 teaspoons maple syrup

• ½ teaspoon ground cinnamon

1. Prepare the oven and trays
   Preheat your oven to 425°F. Line two 9x13-inch baking trays and one large 15x21-inch tray with parchment paper.

2. Start the cranberries and potatoes
   In an oven-safe 12-ounce ramekin, combine the cranberries, 2 tablespoons of maple syrup, water, and vanilla. Place the cinnamon stick in the center and cover tightly with foil. Place the ramekin on a small tray alongside the potatoes. Toss the potatoes with oil and salt. Bake on the top rack for 15 minutes.

3. Prep the garlic
   Peel 6 cloves of garlic and place them on a small sheet of foil. Drizzle with oil, seal the foil, and set aside.

4. Set up the vegetables
   On the large baking tray, place the brussels sprouts and shallots on one side and the butternut squash on the other. Drizzle both with oil and salt. Sprinkle the squash with cinnamon and a drizzle of maple syrup.

5. Coat the tofu
   Cut the tofu into 16 triangles. In a small bowl, whisk together the cornmeal, nutritional yeast, minced herbs, garlic powder, onion powder, oil, and soy sauce. Spread this mixture evenly over each tofu slice and place them on the final small baking tray.

6. The main roast
   Place the foil-wrapped garlic on the corner of the tofu tray. After the potatoes have had their head start, place the tofu tray on the top rack and the large vegetable tray on the bottom rack. Roast everything for 25 minutes.

7. Final touches
   Remove the vegetables. Let the potatoes and tofu cook for an additional 5 minutes.

8. Finish the sauce
   Peel the foil back from the cranberries. Remove the cinnamon stick, add the orange juice and a pinch of salt, and mash with a spoon.

9. Salsa and mash
   Toss the roasted brussels sprouts with pistachios, parsley, lime zest/juice, grated garlic, and maple syrup. Mash the potatoes with the warm milk, broth, miso, butter, nutritional yeast, and the roasted garlic.