Christmas Vegan Recipes
Holiday Shepherd’s Pie
Potato Topping:
- 5 large russet potatoes, peeled (4 lbs)
- 3/4 Tablespoon olive oil
- 1/2 cup soymilk
- 1/2 teaspoon salt
- Pie Mixture (Base):
- 2 packages Veggie ground round (e.g. Yves)
- 2 cups diced onion
- 6 cloves garlic, minced
- 2 cups chopped celery
- 1 Tablespoon olive oil
- 2 Tablespoons Vegan Worcestershire sauce
- 2 Tablespoons soy sauce
- 2 tablespoons tarragon
- 14 ounce can creamed corn
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Cut each potato into thirds and cook in boiling water until tender.
Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium heat until soft. Turn off heat and add crumbled veggie ground round, Worcestershire sauce, soy sauce, tarragon, salt and mix thoroughly.
Preheat oven to 350o F.
Transfer veggie ground round mixture to lightly oiled 9 x 13″ dish. Spread mixture and pack evenly.
Spread corn over veggie ground round mixture.
Drain potatoes, add oil, milk and salt; mash until fluffy. Spread potato over corn and sprinkle with paprika.
Bake for 20 minutes or until heated through.
Great with vegan gravy and stuffing!
Adapted from Yves Veggie Cuisine recipe
Maple Lime Yams
- 3 pounds of yams or sweet potatoes
- 1/4 cup of vegan margarine
- 2 Tablespoons of maple syrup
- Juice of two limes *
- 1-1/2 Teaspoons of salt
Peel and cut up yams into quarters.
Put yams in a pot with enough water to cover.
Bring to a boil and simmer until yams are soft enough to mash.
Mash yams and add the rest of ingredients mixing well.
*substitute bottled lime juice if fresh limes are not available
Vegan Gravy
- 4 Tablespoons vegan margarine
- 3 Tablespoons flour
- 3 Tablespoons nutritional yeast
- 1-1/2 cup vegetable broth
- 1-1/2 cups soy milk
- 1 teaspoon salt
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Combine vegan margarine, flour, and nutritional yeast. Bubble over low heat for 1 minute.
Whisk in the rest of the ingredients. Bring to a boil over med heat and simmer for a few minutes.
If you want thicker gravy add a little bit of water to 2 tablespoons of cornstarch to form a paste. Then mix in to gravy and cook on med heat until gravy thickens.
Carrot and Cashew Nut Roast
- 1 medium onion, chopped
- 1 to 2 cloves garlic, crushed
- 1 Tablespoon oil
- 2 cups carrots, cooked and mashed
- 2 cups cashew nuts, ground
- 1/3 cups stock from the carrots
- 1 cup breadcrumbs
- 1 Tablespoon tahini
- 2 Tablespoons lemon juice
- salt and pepper
Fry onion and garlic in oil until soft. Mix together with the other ingredients and season to taste. Place the mixture in a greased loaf pan.
Cover with foil and bake at 350°F for 1 hour. Remove the foil and bake for a further 10 minutes. Leave standing in the baking pan for at least 10 minutes before turning out.
This loaf can be frozen.
Santa’s Chocolate Mice
- 1/4 cup graham wafer crumbs
- 3/4 cup chocolate graham crumbs
- 1/3 cup vegan yogurt
- 4 ounces vegan semisweet chocolate
Melt chocolate and then mix all ingredients. Shape into “mice” and roll in icing sugar if desired.
Decorate.
Ears: peanuts or almond slivers; Eyes: silver cake decorating balls: Whiskers and tail: cut string licorice.
Vegan Spanakopita
- 1 Tablespoon olive oil
- 1 onion, diced
- 1 pound fresh spinach, washed and coarsely chopped or two 14 oz. packages frozen spinach
- 1/4 cup fresh parsley, minced (optional)
- 1 package firm silken tofu
- 3 Tablespoons nutritional yeast
- 2 Tablespoons lemon juice
- 1 teaspoon salt
- fresh pepper
- pinch of nutmeg
- 1 package of phyllo dough, thawed
- 1/4 to 1/2 cup vegan margarine
Sauté onion in oil. Add spinach. (Thaw and drain if using frozen). Turn heat to high and add parsley, cooking until most of the liquid is gone.
Mash the tofu, nutritional yeast, lemon juice and seasonings together with a fork until pebbly. Mix in the spinach.
Unroll phyllo. Cover with a damp dish towel to keep it from drying out. Take a sheet of phyllo and lay it in a lightly oiled 9″ X 13 pan. Brush lightly with margarine. Add 7 more layers, brushing each lightly with margarine. Spread this with the filling. Top with 8 more layers of phyllo sheets, again brushing each lightly with margarine. Take a sharp knife and cut into squares but do not cut all the way through the bottom layer.
Refrigerate for half an hour. Preheat oven to 375o F and bake for 45 minutes until golden brown.
adapted from oxymoron recipes at www.waste.org
Holiday Stuffing
- 5 large potatoes (will be mashed)
- 1/2 teaspoon salt
- 1 loaf of bread, cut into small cubes
- 2 onions, diced
- 3 cloves garlic
- 3 celery stalks
- 1 Tablespoon oil
- 1 Tablespoon tamari
- 1/4 to 1/2 cup potato water or stock
- 3 Tablespoon tahini
- 1/4 cup oil
- 1/2 Tablespoons garlic powder
- 2 tablespoons oregano
- 1/2 Tablespoons onion powder
- 4 Tablespoons nutritional yeast
- 3 Tablespoons of tamari or soy sauce
- Paprika to sprinkle
Boil water for the mashed potatoes. Cut potatoes into quarters. When potatoes are soft, drain and mash. Add ½ teaspoon of salt and enough water or soymilk to make smooth. Set aside.
Cut bread into small cubes, the size of croutons. Sauté the onions, garlic and celery in one tablespoon of oil and a dash of tamari, until soft on medium low heat. Mix the remaining seasonings and liquids and pour over bread cubes. Mix. Spread on a tray and toast in oven at 350o F for 15 minutes, stirring occasionally.
Stir the vegetable sauté into the toasted bread mixture (stuffing). Press into the bottom of an oiled 9″ X 13″ baking dish.
Spread mashed potatoes on top of stuffing. Sprinkle with paprika and bake in a preheated oven at 350 o F for 25 minutes.
from Incredibly Delicious
Vanilla Chia Pudding
1 large or 2 small servings
- 1 cup milk of choice (I use vanilla almond milk)
- 1/4 cup chia seeds
- 1 tablespoon of sugar (agave, cane)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup raisins
Mix the chia seeds and cane sugar in a small bowl. Pour in the almond milk and the vanilla extract cinnamon and raisons. Stir again and let the pudding sit for 20 minutes before eating.
Vanilla Chia Pudding with Fresh Fruit: This pudding is delicious topped with your favourite fruit or berries. Some nice combinations are bananas and strawberries, mixed berries, oranges and blueberries, peaches and raspberries, and kiwi and blueberries.
