These nooch baked parsnips and sweet potatoes (affectionately called “possums”) are a proven favourite with all of the VEGAN RASCALS in my life. Trust me when I say you never make enough and I’ve never met a kid or an adult that didn’t reach for seconds.
The baked parsnips and sweet potatoes are roasted to a golden brown in the oven, and when they come out, they are begging to be smothered in vegan gravy which will take them to the next level. This recipe can be made a day or two in advance, and you can hold them in the fridge or freezer until you are ready to bake them. This makes them perfect for any celebratory holiday.
On the days I’m craving some vegan “junk” food, I’ll dip the baked parsnips and sweet potatoes in my vegan mayonnaise (recipe for mayo with potato salad recipe). https://www.joyouslyvegan.com/recipe/sexy-plant-based-potato-salad/
Vegan gravy link https://www.joyouslyvegan.com/recipe/easy-vegan-gravy/
You can watch this recipe (which I’ve dedicated to your children and your grandchildren) on YouTube by clicking on the following link to find out why the baked parsnips are called possums.
Thank you for spending time with me today and don’t forget to sign-up for the upcoming joyously vegan cookbook at the bottom of the page.
Bring some joy to the world today in your own unique way.