Vegan Holiday Recipes
These vegan holiday recipes are great for small groups or large gatherings. Click on the links below to find everything you need for making a great holiday feast!
Vegan Mushroom Gravy
Vegan Apple Walnut Stuffing
Acorn Squash with Raisins, Walnuts and Apples
Vegan Greenbeans Almondine
Cranberry Orange Relish
Vegan Pumpin Pie with Whipped Cream
This gravy is delicious for vegans and non-vegans - one of the best vegan holiday recipes I've made.
2 cups sliced mushrooms
1/2 onion chopped
2 tbsp olive oil
2 cups boiling water
1 vegetable bouillon cube
1 tbps nutritional yeast
1/2 tsp mustard
1/2 tsp sage
1/4 cup flour
In a large skillet, sauté onion and mushrooms over medium heat until they are well browned - 5 -10 minutes. In the meantime, add the bouillon cube to the boiling water and stir until it is dissolved. When the onions and mushrooms are browned, add the liquid, nutritional yeast, mustard and sage and stir over medium heat until mixture comes to a boil. Slowly add the flour stirring constantly until it is well mixed in and the mixture thickens.
You can either serve the gravy this way, or pour into a blender and mix until smooth and creamy. I try to avoid tofu, so I usually get some seitan, which is seasoned wheat gluten. It works very well as a meat substitute - just slice it up, heat for a few minutes in the oven, and serve with the gravy.
What would a vegan holiday recipes collection be without stuffing? This bread-based stuffing with apples and walnuts will make a tasty (and healthy!) addition to your holiday spread.
6 slices whole wheat or whole grain bread, diced
2 tbsp olive oil
1 bunch scallions, chopped (use white and green parts)
1 tart apple, peeled and diced
1 cup fresh parsley, chopped
1/2 cup walnuts, chopped finely
1/2 tsp salt
1/2 tsp thyme
1/2 tsp sage
1/2 tsp rosemary
1/2 cup apple juice
1/2 cup water
Pre-heat oven to 350°. Place the bread slices on a baking sheet and toast in the oven for 5-8 minutes - until lightly browned. In a large skillet, sauté the scallions and apple in the olive oil until the scallions are lightly browned. In a large mixing bowl, combine the apple and scallion mixture with all other ingredients except the liquid - mix well. Pour the liquid evenly over the mixture and stir gently. Bake approximately 20 minutes until the top is slightly browned and the stuffing is still slightly moist. Serve immediately.
I starting making this well before I became a vegan. It's a great addition to the vegan holiday recipes page. Be careful - it's very filling! I'm giving this recipe for 1 acorn squash, just multiply the amounts for the number you want to make.
1 acorn squash, cut in half, seeds scooped out
1/2 cup organic raisins
1/2 cup chopped walnuts
1 tart apple, peeled and chopped
1 tsp cinnamon
In a mixing bowl combine the raisins, walnuts, apple and cinnamon until all the elements are well coated with cinnamon. Place the mixture into each of the scooped out acorn squash centers. Place the stuffed squash on a baking sheet and cover well with aluminum foil. Bake for 60 - 75 minutes until the squash is tender.
Remove apple, walnut, and raisin mixture from squash centers and set aside. Scoop out the squash into a mixing bowl or a blender and mix until the squash is smooth. Place squash in a serving container and top with the apple, walnut and raisin mixture. Serve immediately
Cranberry sauce is an essential part of every holiday meal - this recipe adds some zip to our vegan holiday recipes section. The citrus adds a real zest to this traditional standard.
1 cup cranberries
1/2 orange - not peeled, pips removed
1/2 apple - not peeled, seeds removed
1/4 lemon - not peeled, pips removed
3/4 cup succanat
Blend the cranberries alone in a food processor, then add the rest of the fruit and the succanat. Blend for another minute or so. Chill for an hour before serving.
This is yet another of my Aunt Dorothy's great recipes. Click here for her fabulous Tomato Barley Soup.