Season roast with 1Tbs. Smoked paprika, 1 Tbs. onion powder, 1 Tbs. salt, 1 tsp. garlic powder. Fry in skillet in coconut oil until brown and place in crockpot. Peel and cut sweet potatoes and carrots. Sprinkle and mix with paprika, salt, and onion powder. Place in crock pot on top of roast. Cover and cook on high 4-6 hours until done.
Prepare as regular, but use vegan butter (I use Earth balance soy free) and chicken stock (check to make sure it’s gluten free!). Blend with a mixer to get a smooth, creamy texture.
Thicken mine with arrowroot. Important tip: mix arrowroot/starches and liquids when cool and heat together. If you don’t, it won’t make gravy, just weird blobs. Gluten and dairy free recipe here.
Kale Salad Stir-fry:
pre-packaged salad. Can stir fry with coconut aminos or eat as a cold salad.
Simply chopped and steamed. Nothing fancy here. Season with Himalayan salt.
(Not pictured, homemade cranberry sauce, applesauce, sliced cucumber)
For the pie recipes:
Pumpkin filling: https://jessicainthekitchen.com/vegan-pumpkin-pie-gluten-free/
Apple pie filling: https://lexiscleankitchen.com/gluten-free-apple-pie/
Crust (used Earth Balance soy-free butter alternative): https://www.allergyfreealaska.com/perfect-gluten-free-pie-crust-pastry-vegan/