Yes, we understand. Vegan food at the center of a
sumptuously crafted holiday tablescape isn’t a sight we get to see
every day. But if you are a die-hard vegan like me, I bet you are looking to
indulge in the festive holiday fare without breaking your vows. With the
holiday season right around the corner, here are some truly mouthwatering vegan
holiday recipes to delve in! Whether you want to mix up your menu this season
or treat your guests to all the wonders of a vegan spread, these vegan holiday
recipes will surely get you the applaud you deserve.
Best Vegan Holiday Recipes From My Secret Recipe Stash
Of all the vegan holiday recipes, this one’s my best. Preheat
the oven to 200 C. Boil the potatoes until tender and drain. Add margarine,
salt, and pepper and mash until smooth. In a large skillet, heat the olive oil
and add carrots, onions, garlic, coriander seeds, and thyme leaves. Cook for 10
minutes or until tender.
Add mushrooms, sundried tomatoes, and 2 tablespoons of sundried
tomato oil from the jar. Cook for 10 minutes, add a splash of red wine and
allow the broth to simmer.
Mix in the chickpeas, lentils, and stock, and cook or 5-10
minutes or until slightly reduced. Add parsley, salt, and pepper and transfer
the filling to a baking dish.
Slather the mashed potatoes over the filling in the baking dish. Sprinkle rosemary leaves, breadcrumbs, and lemon zest over the potato layer and drizzle with olive oil. Bake in the preheated oven for 2-3 minutes, or until golden. Serve with your favorite assorted greens.
Recipe yields 5 servings Prep time: 15 m Cook time: 20 m
uncooked ribbon noodles
1 ½ lbs.
chopped mushrooms (half Portobello and half button mushrooms) (2-inch pieces)
1 tbsp. olive
3 tbsp. whole
wheat flour, divided
1 tsp. lemon
1 tbsp. soy
1/4 cup vegan
1 tsp. tomato
1 tbsp. white
flat-leaf parsley, minced
pepper, to taste
Boil the noodles according to the packaged instructions,
drain, and set aside. Heat oil in a large skillet over medium heat, and sauté
onions for 2-3 minute. Toss in flour and vigorously stir for 30 seconds, until
Add the broth, soy sauce, tomato paste, and lemon juice
while stirring constantly. Add the mushrooms, salt, pepper, and thyme.
Cook for 5-10 minutes until the mushrooms are tender. Add a splash of vinegar and allow it to simmer for 5 more minutes. Fold in the noodles, sour cream, and parsley, and cook on low heat for 5 minutes. Dish out and serve hot.
Garbanzo Stir Fry
Recipe yields 4 servings Prep time: 15 m Cook time: 30 m
Zucchini, halved and sliced
1 (15 ounce)
can garbanzo beans, drained and rinsed
2 tbsp. olive
pepper, to taste
1 tbsp. fresh
1 tbsp. fresh
Heat olive oil in a large skillet over medium heat. Stir in
garlic, basil, oregano, pepper, garbanzo beans, and zucchini, and stir well to
combine. Cook covered for 10-15 minutes, stirring frequently.
Stir in cilantro and mushrooms and cook on low heat until tender. Add the chopped tomatoes, cook for a few more minutes and take off the heat.
Cheesy Vegan Alfredo with Peas and Kale
Recipe yields 2 servings Prep time: 15 m Cook time: 30 m
1 tbsp. olive
8 oz. pasta
from 4 large stalks
½ a cup of
½ cup raw
1 ½ cups
nutritional yeast flakes
vegetable broth concentrate
¼ tsp. onion
1 tbsp. lemon
Follow the instructions on the package for cooking the
pasta, drain, and set aside. Heat a large skillet over medium heat, and sauté
garlic in the olive oil. Add the kale leaves, peas, and ½ cup of water. Season
with salt and pepper and let the mixture simmer on low heat until the water
To prepare the sauce, Combine together almond milk, cashews, yeast flakes, broth concentrate, onion powder, and lemon juice, in a blender until smooth. Add salt and pepper and heat the sauce in a pan until it begins to bubble, stirring constantly. Add the boiled pasta and the peas and kale mixture, and fold together until completely coated in the sauce.
Curried Red Lentil Soup with Dried Cherries and Cilantro
Recipe yields 4 servings Prep time: 20 m Cook time: 30 m
1 piece fresh
ginger, peeled and finely chopped
1 tbsp. olive
shallot, finely chopped
cloves, finely chopped
1¼ tsp. salt
carrots, peeled and finely diced
2 tsp. curry
5 cups water
unsweetened coconut milk
coarsely chopped tart dried cherries
1 cup dried
red lentils, rinsed
finely chopped cilantro stems (plus extra for garnish)
Heat oil in a pot over medium heat. Toss in chopped ginger,
garlic, carrots, and shallots. Sprinkle salt over the top and cook for about 7
minutes, until the vegetables soften. Add curry powder and cook until fragrant,
stirring continuously. Add half of the coconut milk, lentils, and water and
bring to a boil. Reduce heat and allow the broth to simmer until the lentils
Pass two cups of lentils through a fine sieve until the
solids are completely separated from the liquid. Reserve the solids and pour
the drained liquid back in to the pot. Take off the heat and allow the soup to
cool down to room temperature. Process the soup in a blender until smooth.
Reheat the soup in the pot and add the reserved solids. Add cherries and cilantro stems and swirl in the remaining coconut milk. Ladle out soup into bowls, garnish with cilantro, and serve hot with lightly toasted whole-wheat Naan.
Recipe yields 8 servings Prep time: 10 m Cook time: 10 m
1 oz. whole-wheat spaghetti
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
1 bunch scallions, sliced and divided
½ cup reduced-sodium soy sauce
2 tbsp. unflavored coconut oil
2 tbsp. sesame oil
1 ½ tsp. crushed red pepper
2 tbsp. rice-wine vinegar, or lime juice
½ cup sesame seeds, toasted
¼ cup chopped fresh cilantro, divided
Boil water and cook spaghetti according to the packaged instructions. Drain, rinse, and set aside. In a small bowl, whisk ¼ cup scallions, sesame oil, canola oil, vinegar, soy sauce, crushed red pepper, and 2 tbsp cilantro. Add bell peppers, snow peas, and boiled noodles and toss to coat well. Stir in sesame seeds and garnish with the remaining scallions and cilantro.
Southwestern Salad with Black Beans
Recipe yields 1 serving Prep time: 15 m
¾ cup packed fresh cilantro
3 cups mixed greens
½ ripe avocado
1 tbsp. lime juice
½ cup grape tomatoes
1 clove garlic, quartered
2 scallions, chopped
½ cup canned black beans, rinsed
½ tsp. stevia
½ cup soy yogurt
½ tsp. salt
1/2 cup corn kernels
To prepare the dressing, Place avocado, soy yogurt,
cilantro, garlic, scallions, stevia, lime juice, and salt in a blender and
blend until a smooth puree.
In a large mixing bowl, stir together the mixed greens, beans, tomatoes, and corn kernels with half of the prepared dressing and toss until well coated. Refrigerate the remaining dressing for a later use.
Butternut Squash Chipotle Chili with Avocado
Recipe yields 4 servings Prep time: 20 m Cook time: 1 h
1 bay leaf
2 tbsp. olive oil
2 drained (15 ounces) cans black beans
2 Avocados, diced
2 red bell peppers, chopped
1 chopped medium red onion
1 (14 ounce) can diced tomatoes, reserve the liquid
2 cups vegetable broth
1 small peeled and cubed butternut squash
1 tbsp. chipotle pepper, chopped
1 tbsp. chili powder
4 garlic cloves, minced
¼ tsp. ground cinnamon
1 tsp. ground cumin
Salt, to taste
3 corn tortillas for crispy tortilla strips
Chopped cilantro (to be used for serving)
Heat the oil in a large skillet over medium heat, and sauté
onions, bell pepper, and butternut squash, until the onions turn translucent.
Add garlic, chipotle pepper, chili powder, cinnamon, and cumin, and stir until
fragrant. Continue cooking until the butternut squash is tender and the liquid
has reduced down, producing a hearty chili consistency. Take off the heat,
garnish with cilantro, and serve with avocado and crispy tortilla strips.
** To prepare the crispy tortilla strips, cut each tortilla in to strips. Stack the strips in a lightly oiled pan and evenly brown each side.
Grilled Mediterranean Veg with Bean Mash
Recipe Yields 2 servings Prep time: 15 m Cook Time: 25 m
1 egg plant,
1 red pepper,
deseeded and quartered
2 tbsp. olive
For the mash
1 tbsp. chopped coriander
410g can haricot beans, rinsed
100ml vegetable stock
1 garlic clove, crushed
lemon wedges, to serve
Black pepper, to taste
Heat the grill and
place the sliced vegetables over a grill pan. Brush the vegetables with oil.
Grill the vegetables, flipping occasionally, until golden on both sides and
tender. In a small pan, toss in the beans, along with the crushed garlic and
vegetable stock. Bring to a boil and let it simmer, uncovered, for 10 minutes.
Mash roughly with a potato masher and add more stock if the mash seems crumbly
To serve, place the mash in a serving platter, top with the vegetables and lemon wedges, drizzle over any remaining oil, and sprinkle with black pepper and coriander.
Braised Eggplant with Tofu in Garlic Sauce
Recipe Yields 4 servings Prep time: 10 m Cook Time: 20 m
Place the eggplants
in a bamboo steamer and place on top of a wok (fill the wok with
water up to around 2 inches). Bring to a boil, cover the steamer, reduce the
heat to a simmer, and cook until the eggplant is tender. Set aside.
To prepare the sauce, mix together wine,
vinegar, and cornstarch, until well incorporated. Add chili paste, brown sugar,
sesame oil, and soy sauce.
To a dry wok, add
oil and sauté garlic cloves, until fragrant. Discard the whole cloves, and add
garlic slices, preserved ginger roots and scallion whites. Toss until the
vegetables obtain a golden tinge. Stir in the prepared sauce, tofu, and
eggplant and bring to a boil. Cook on low heat until the gravy is thick and
glossy and serve right away with rice.