5 Awesome Dishes For Your Festive Vegan Holiday Feast

5 Awesome Dishes For Your Festive Vegan Holiday Feast

Share:

Can you believe the holidays are upon us? Me either! It’s time to get in the spirit of the holiday jingles, embrace the cold weather, and eat our hearts out with family and friends.  Being vegan during the holidays may have presented some challenges in the past but not this year, especially with these recipes below. Here are five go-tos for a healthy, hearty vegan dinner. 

Autumn Lentil Salad 

Plant-based protein sources are key in providing satiety during your meals.  Lentils are extremely nutrient dense, providing beneficial amounts of folate, potassium, iron, and manganese. Combining lentils with a whole grain provides the same quality protein as meat—an important tip for vegans.  This salad couldn’t be any more perfect as its seasonal flavors and nutritional attributes make eating with family and friends fun and delicious. 

Serves 4-6 (mix all ingredients in a large bowl)

  • 4 cups baby kale
  • 2 cups lentils, cooked
  • 1 cup roasted sweet potatoes, small dice
  • 1 cup bulgur, cooked 
  • ½ cup Craisins (or dried cranberries)
  • 4 dates, small dice
  • ½ cup lemon vinaigrette 

Holiday Stuffed Butternut Squash

Butcher’s twine isn’t just for the meat butcher, it’s for the veggie butcher too! (Butcher’s twine isn’t just for meat; it can be used for veggies too!) This stuffed butternut squash is the ultimate centerpiece for your holiday dinner. Start the recipe by slicing the butternut squash in half, scooping out the seeds, and brush with olive oil. Bake in the oven at 350 degrees for about 30-45 minutes (time is dependent on the size of the squash.) Once finished, scoop out the flesh and mix with the cooked ingredients below: 

Serves 4-6

  • 1 cup quinoa
  • ¼ cup sweet onion, diced
  • 3-4 fresh thyme sprigs
  • 2 TBSP apple cider vinegar
  • 1 garlic clove, minced
  • ¼ cup fresh cherries, pitted and chopped
  • 2 cups spinach, cooked
  • Pinch of nutmeg/sea salt/black pepper 

Stuff the mixture back into both sides of the butternut squash. You will most likely have some leftover stuffing which can be used as a great side dish option. Place the squash back together and wrap with butcher’s twine. You can store this in the refrigerator until you’re ready to bake it, or go ahead and bake at 350 degrees for 20 minutes. Remove the butcher’s twine, slice into rounds and serve. 

Vegan Deviled Potatoes 

Deviled eggs are a staple at any holiday gathering, but have you tried a vegan version? I bet your guests haven’t either. Potatoes are abundant in fiber and packed with vitamin C and potassium, which ultimately helps your immunity throughout the season—certainly a plus! This recipe makes eating vegan simple and easy. 

Makes 12 servings

  • 12 small fingerling potatoes 
  • ¼ cup soy milk, unsweetened
  • ½ cup vegan mayonnaise 
  • 2 TBSP nutritional yeast
  • 1 tsp mustard
  • ½ tsp apple cider vinegar
  • ¼ tsp garlic powder
  • ¼ tsp turmeric
  • Pinch of paprika
  • Pinch of salt
  • Cilantro for garnish

Submerge potatoes in boiling water for ~15 minutes or until potatoes are tender. Drain and rise with cold water. Once cool, slice potatoes in half and scoop out their flesh. Place the flesh in a medium sized bowl and mix with mustard, mayonnaise, turmeric, salt, vinegar, garlic powder, soy milk, and nutritional yeast. You can use a fork to mash these together. Place mixture in a pastry bag and squeeze a dollop in the center of each potato half. Top with paprika and cilantro then serve. 

Citrus Shaved Brussels Sprouts

Switching things up with a traditional recipe can be a good thing that’s why making “shaved” brussels sprouts is the next best thing! (I’m not sure what the previous sentence is supposed to say) Chop these nice and fine and sauté in a pan on medium heat for 4-6 minutes, until some caramelization is achieved.  Mix the finished product with olive oil, juice from an orange, apple cider vinegar, garlic, and top with orange zest, pepitas, and a pinch of salt and pepper. 

4-6 servings

  • 4 cups brussels sprouts
  • 1½TBSP orange zest
  • ¼ cup pepitas
  • Juice from 1 orange
  • ½ TBSP apple cider vinegar
  • 1 garlic clove
  • Pinch of salt and pepper

Smoked Paprika Pecan Agave

Adding a kick of sweetness to your dish can really change the game. This recipe provides a punch of flavor combining sweet and savory notes that really tie it all together. Add a dollop of this agave mixture to your sweet potatoes, your pumpkin pie, or even your charcuterie board to make a delicious difference. Heat these ingredients in a saucepan on a low setting to serve warm. Just 1 TBSP goes a long way! 

  • 2 cups agave
  • 1 cup roasted pecans, finely chopped
  • 2 tsp smoked paprika 

Disclaimer: This information is educational only and not providing healthcare recommendations. Please see a healthcare provider.

Share:

One Response

Leave a reply

Your email address will not be published. Required fields are marked *