I Beg Your "Pardon": Meatless Feast For Festivus Courtesy of No Evil Foods

Festivities abound this month and the next, and we vegans are no strangers to being the outcasts with only sides to nosh on. But behold, my beloved....a delicious addition that is sure to please vegans (and non-vegans) alike. @noevilfoods "The Pardon" is a deliciously inclusive option for ALL mortals and immortals without the hassle of creating your own vegan friendly centerpiece and having to harm any of our animal friends.

"The Pardon" Seasonal Roast by No Evil Foods is their take on a traditional turkey roast - minus the turkey (because feasting on our animal friends is forbidden. Period.) that is coated with herbs, full of umami and a dose of activism as a portion of every roast sold goes benefit real turkeys at the Full Circle Farm Sanctuary. Plus, it is vegan/plant-based/non-GMO/soy-free. You will find no stuffing and no bad stuff within this tasty roast...meaning that you can enjoy each bite and the bold flavor encompassed within.⁠⠀

I paired this beautiful centerpiece with Roasted Brussel Sprouts and Cauliflower w/ Agave Balsamic Glaze (see recipe below), Tarragon Cornbread Skulls, Mulled Wine Cranberry Sauce, Creamy Purple Black Garlic Potatoes and Herbed Black Mission Fig Dressing w/ Raosted Hazelnuts, Porcini/Cremini/Oyster Mushrooms. Needless to say, my vegan brood consisting of my beloved Matthieu and our gothlings, Amaoha Alucard and Ikenna Draven - left crumbs and came back for more.

The Pardon is a delicious holiday roast to die for without the death of our wonderful animal friends. To find out where to get yours and more, visit www.noevilfoods.com and @noevilfoods on Instagram. Celebrate safely and cruelty free. 💚

-So, my darlings.....Let The Kitchen Conjuring Commence-

For The Roasted Cauliflower and Brussel Sprouts

1 1/2 lbs. fresh brussels sprouts

1 head cauliflower

4 tbsps. olive oil

3/4 tsp. sea salt or Himalayan pink salt

1/2 tsp ground black pepper


- Preheat oven to 425°F.

- Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.

- For the brussels sprouts, trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise down the middle.

- For the cauliflower, cut the head in half and cut out to the core removing the stalks as much as possible from both halves; cut into large florets.

- In a large bowl, toss brussels sprouts and cauliflower with 3 tablespoons of olive oil, kosher salt and freshly cracked black pepper; coat thoroughly.

- Transfer the brussels sprouts to baking sheet and roast until tender and caramelized for 25-30 minutes, checking at the 25 minute mark.

- Once done, place the brussels sprouts and cauliflower back in bowl; add remaining tablespoon olive oil, Agave Balsamic Glaze (see recipe below) and toss to coat evenly. Taste and season with more salt and pepper to taste; serve.

For The Agave Balsamic Glaze

2 1/2 organic balsamic vinegar

1 cup dark agave nectar (or maple syrup)


- Add the balsamic vinegar to a small saucepan and heat vinegar in a saucepan over medium heat until bubbling.

- Once bubbling, reduce heat to medium-low and continue to simmer until reduced by about half and thickened for about 30 minutes. Make sure to stir it occasionally and keep an eye on it to make sure it's not at a rapid boil. (*note: if the pan is too hot, the vinegar will burn at the bottom).

- Once thick (test with a spoon or wood popsicle stick), remove from heat and let cool. Once it has slightly cooled, add the agave or maple syrup; whisk until completely combined.

- Store remaining glaze in the refrigerator (keeps for up to a month).

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