Just because you follow a vegan lifestyle doesn’t mean you can’t enjoy a traditional-style holiday dinner! With a mix of vegetables, fruits, grains and dairy substitutes you can make any of these delicious, cruelty-free dishes.
Autumn Sweet Carrots with Walnuts
1.5 c carrots, chopped
1/4 c walnuts, chopped
1/8 c raisins
1/4 c sugar free syrup
1 tsp cinnamon
1/2 tsp nutmeg
Boil carrots until tender.
Add remaining ingredients
Stir over low heat until syrup thickens slightly & carrots are coated.
SERVE & ENJOY
2 Cups or Packages of Ground Veggie Beef
1 Tube of Lifelife Ground Lean Veggie Sausage (or like)
1/2 Cup Crushed Crackers (vegetable thins, saltines, etc..)
1 dash Vegan Worchestershire Sauce
1 dash Soy Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
2 tbsp (2 eggs) Egg Replacer, prepared
1/4 Cup Mixed Sauces (Ketchup, BBQ, Chili..)
Preheat oven to 350
Mix all ingredients (except sauce) together in a bowl until well mixed.
Spoon mixture into a bread loaf pan lined with parchment paper
Brush the sauce on the top of the Not-Meal loaf
Bake for 20-25mins
Vegan Gingerbread Cookies
Canola Oil, .25 cup
Applesauce, unsweetened, .25 cup
Sucralose (like Splenda), 1/4 cup
Molasses, blackstrap, .25 cu
8th Continent Original Light Soymilk, 2 oz
Whole Wheat PASTRY Flour, 2 cup
Baking Powder, .5 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Nutmeg, ground, 1/2 tbsp
Cloves, ground, 1/2 tbsp
Cinnamon, ground, 1 tbsp
Ginger, ground, 1 tbsp
In a large bowl beat together oil and splenda for about 3 minutes. Add applesauce, stevia, molasses and soy milk. molasses and soy milk won’t really blend with the oil but that’s ok.
In a separate bowl, sift together all the other ingredients.
Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).
Preheat oven to 350°F. Lightly grease your cookie sheets.
On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don’t have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.
Number of Servings: 16
Cranberry Tofu Tango
2 tbsp homemade (sugar-free) cranberry sauce
2 tbsp PC Blue Menu Fat Free California Dressing
1 tsp vegetable bouillon granules
2 tsp dried onion flakes
1/2 tsp onion powder
1/4 tsp pepper
3 oz firm or extra-firm tofu, drained and pressed
In a small bowl, mix together cranberry sauce, dressing, vegetable bouillon, onion flakes, onion powder and pepper. Set aside.
Place tofu in a small roasting dish that has been sprayed with PAM. Pour marinade over top and turn to coat. Refrigerate 30 minutes.
Preheat oven to 350F.
Bake 45 minutes, serve immediately.
Number of Servings: 1
2 1/2 cups plain lowfat soy, rice or almond milk (NI uses soy milk)
1 2/3 cups lite coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
4 tsp pure vanilla
3 tbsp blackstrap molasses
4 tsp Stevia powder
Combine all ingredients in a blender.
Mix briefly and serve warm or cold with a cinnamon stick garnish, if desired.
This is nonalcoholic, add spirits or rum to your liking.
Number of Servings: 8
1 c. whole wheat flour
1 c. all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 c. soy milk
1 tbsp cider vinegar
2 tbsp peanut oil (or vegetable oil)
1/3 c. maple syrup
1 c. applesauce ( I used unsweetened)
3/4 c. chopped cranberries
Preheat oven to 375 degrees F
In a large bowl, sift together the flour, salt, baking soda, and cinnamon . Set aside.(Don’t have a sifter? instead of using a spoon to mix these ingredients, use a whisk. )
In a separate bowl, mix together the milk, vinegar, oil, maple syrup, applesauce, and cranberries.
Add the wet ingredients to the dry ingredients and mix together gently until “just” mixed. DO NOT over mix, this will make your batter (and muffins) heavy and hard.
Spoon batter into muffin tins (lined with muffin cups). bake for 15-20 minutes. test with a toothpick to see if done.
VARIATIONS: you can use dried cranberries or raisins instead of chopped fresh cranberries for a less-tangy muffin. You can also use sweetened applesauce for a sweeter tasting muffin
Servings: 15 small muffins
Creamy Spinach Artichoke Dip
1/2 Vidalia onion, diced
10 oz frozen spinach, thawed and squeezed dry
10 oz canned artichoke hearts, drained well
10.3 oz low-fat silken tofu (Mori-Nu)
1/4 cup Galaxy foods vegan Parmesan
1 tbsp nutritional yeast
4 garlic cloves, chopped
5 tbsp white wine vinegar
1 tsp dried basil
1 tsp dried parsley
1 tsp salt
1/2 tbsp black pepper
Preheat oven to 350°F.
In some non-stick spray in a large, non-stick pan, saute onion, spinach and artichoke hearts until onion is soft, about 6 minutes.
In a food processor, puree tofu, vegan Parmesan, nutritional yeast, garlic, vinegar, herbs, salt and pepper.
Pour tofu mixture into a bowl and add sauteed mixture, folding in.
Smooth into a small, lightly greased ramekin.
Bake for 15-20 minutes, or until lightly browned on top.
Holiday Spiced Cranberry Sauce
12 oz fresh cranberries (one bag)
1/2 C orange juice
1/2 C water
1/2 C sugar
1/2 C Splenda
2 tsp. orange zest (one small orange)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1 tsp crystallized ginger, crushed
dash each of ground cloves & allpice
In a medium pot, mix water, orange zest, splenda & sugar. Bring to a boil, stirring to dissolve sugar.
Stir in cranberries, return to a boil, then turn to a gentle simmer. Add spices and stir.
As berries burst, stir more. If desired, crush burst berries against side of pot for a smoother texture. Keep at simmer and stir occasionally to reduce liquid to a syrup — about 15 minutes.
Ladle into jars and cool, then refrigerate for at least 1 hour. Keeps up to 2 weeks in refrigerator, can be frozen for longer storage.
Makes about 2 1/2 cups (10 1/2-cup servings)
Mushrooms, fresh, 20 medium
Garlic, 3 clove
Onions, raw, 2 tbsp chopped
Carrots, raw, 1 small
Nature’s Own Light Wheat Bread, 1 slice
Parsley, 1 tbsp
Rosemary, dried, .5 tsp
Salt, .25 tsp
Pepper, black, 1 dash
Nutritional Yeast .5 Tbsp
olive Oil, 2 tbsp
Preheat oven to 350F
Combine all ingredients except mushrooms and oil in food processor until coarse.
Saute stuffing in oil for 5 minutes.
Stuff mushrooms with the mixture.
Bake for 15 minutes.
Number of Servings: 4