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VEGAN THANKSGIVING CASSEROLES 2 WAYS | hot for food
I’m making vegan thanksgiving casseroles 2 ways – an entrée and a dessert! Thanks so much to Hudson’s Bay for sponsoring this video.
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These vegan thanksgiving casseroles are perfect for your plant based feast. The entrée style casserole is a totsgiving casserole with all the flavours of thanksgiving in every bite and topped with crispy golden tots! The dessert style casserole is a white chocolate cranberry mousse with vanilla cake on the bottom and a creamy indulgent white chocolate coconut mousse swirled with tart cranberry compote on top.
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WHITE CHOCOLATE CRANBERRY http://bit.ly/2RfI6ZU
TOTSGIVING http://bit.ly/2P4QZUL
PRODUCTS USE IN THIS VIDEO FROM HUDSON’S BAY:
Kitchen Aid Artisan Stand Mixer in matte white - http://bit.ly/2OXcnea
Staub Round Cocotte in blue - http://bit.ly/2P0NG0j
Staub rectangular casserole in blue – http://bit.ly/2NFYwfq
Maxwell Williams elemental cutlery (bronze) - http://bit.ly/2w7YaUz
Denby Studio Blue medium plates - http://bit.ly/2w6MDFa
Now Designs table runner - http://bit.ly/2LofeKW
#hotforfood #vegan #veganrecipes #easyveganrecipes #veganism #food #casseroles #thanksgivingdinner #thanksgiving #totsgiving #totcasserole
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