Vegetarian/Vegan Holiday Recipes
It is officially that time of the year again, the time where us vegetarians and vegans have Holiday parties and find ourselves filling up on side dishes, starters, and crackers and hummus. A Holiday nightmare if you ask me. But, it does not have to be a nightmare. Each year I try to add a couple new dishes to the holiday menu, to change it up a bit, seeing that it seems that otherwise the holiday dishes become so routine. 7 Vegan/Vegetarian Holiday Recipes for this Season So I am going to share my favorite holiday recipes. While, I know many people come from families where they may be the only vegetarian/vegan, so making all of these dishes is a little excessive, but at least you will have some options to make at least two or more. So, let’s get started on a couple of my favorite soups. Cream of Asparagus (Vegetarian and Vegan Recipe) 2 jars white asparagus 2 tbs butter 5-6 c milk 2 tbs all-purpose flour 1 c milk juice from the asparagus jars Melt the butter on medium-low heat in a pot, stir in the flour, stir constantly for about 2 minutes, adding milk slowly Once the cream is smooth and cooked, and asparagus Cook and add salt and pepper to taste To make this recipe vegan, replace butter with coconut oil, replace milk with a mix between vegetable stock and unsweetened nut milk, and using the juice from the asparagus jars Butternut Squash 2 tbs coconut oil 1 carrot 2 potatoes, cubed 1 butternut squash, peeled, seeded, cubed 32 oz vegetable stock half a can of coconut milk salt and pepper to taste Cook coconut oil, carrots, potatoes, and squash in a large pot for about 5 minutes Pour vegetable stock in until the vegetables are covered, bring to a boil Reduce heat, let simmer for approximately 40 minutes or until vegetables are soft Add the coconut milk. Add contents of the pot to a food processor, return to heat, add salt and pepper to taste My favorite main dishes: Stuffed Sweet Potatoes 4 sweet potatoes 1.5 cups of kale 1/2 – 3/4 lime, juiced 1/2 cup of dried cranberries 1/2 can of kidney beans (or bean of preference) – beans are an optional ingredient 1/4 cup of walnuts or pecans 1 cup of vegan yogurt 1 tbs tahini 1/2 grapefruit (or other fruit to take place), juiced salt and pepper to taste Preheat oven to 180 C Prepare potatoes, poke holes in them, place on a baking tray. Roast until tender (approximately 45 mins) Use a bowl to mix yogurt, tahini, fruit juice (grapefruit and lime), salt and pepper Cut kale into small pieces Prepare beans Toast nuts Slice open sweet potatoes, add yogurt mixture, kale, beans, walnuts, cranberries Seitan – but, I promise it’s angelic 1 cup vital wheat gluten 3 tbs nutritional yeast 4.5 cup vegetable broth 4 cups water 1 tbs olive oil 1/4 soy sauce Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, and olive oil in a bowl. Knead ball of dough until it has a rubbery texture Bring 4 cups of broth, water, and soy sauce to a boil in large pot Place loaf of seitan into the broth, cover and return to boil Let lid vent steam, reduce heat to low Turn loaf occasionally for nearly 1 hour, until loaf is firm Roasted Vegetables 1 butternut squash 2 sweet potatoes 1 rutabaga 2 red potatoes 4 carrots 1 cup of brussel sprouts 2 tbs rosemary 2 tbs thyme 1 tsp oregano 2 tbs olive oil dash lemon juice dash red wine vinegar salt and pepper to tase Preheat oven to 200 C Cut vegetables in a personal preference manner. Combine vegetables in a roasting pan Mix spices in a small bowl Add olive oil over the vegetables, and sprinkle on spices. Mix Drizzle lemon juice and vinegar over the vegetables Roast until vegetables are tender. Approximately 1.5 hours. Stir regularly. Salt and pepper to taste Vegetarian Gravy 1/2 cup olive oil 1/2 cup all-purpose flour 4 tsp nutritional yeast 4 tbs soy sauce 2 cups vegetable broth 1/2 tsp sage salt and pepper to taste Heat oil in saucepan over medium heat Stir in flour, nutritional yeast, and soy sauce. Form a smooth paste Whisk in the broth very gradually Season with sage, salt and pepper Bring to a boil, simmer on reduced heat, while stirring constantly for 8 minutes, or until thick Vegan Green Bean Casserole 1 lb green beans, halved salt and pepper 2 tbs olive oil 1 cup chopped mushrooms 2 tbs all-purpose flour 3/4 cup vegetable broth 1 cup unsweetened almond milk (or other nut milk) 1 1/2 cup crispy fried onions Preheat oven to 200 C Bring large pot of water with salt to a boil, add green beans, cook for 5 minutes, drain In an oven safe pan, heat olive oil, salt and pepper Add flour, whisk, slowly add vegetable broth, while whisking Pour almond milk and whisk, simmer on low heat to thicken, cooking for 5 minutes or until thick Remove from heat and add 1/2 cup of fried onions and green beans. Toss, and add remaining fried onions Bake for 15 minutes, or until cooked completely through and slightly browned Enjoy! And Happy Holidays!
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