Food

Vegan recipes for the Holidays

Published on November 27, 2017

So you have vegan guests coming to dinner this year, Whether you’re making your own vegan holiday recipes or taking a few options to share at a big party, you’ll love what we have for vegan for the Holidays, that will delight every last person at the table.

Vegan Mashed Potatoes

Using a ricer yields mashed potatoes with an especially light, fluffy texture. Alternatively potatoes can be mashed with a potato masher or fork. Extra-virgin olive oil makes these potatoes smooth and rich.

3 large russet potatoes (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled and smashed
1 small sprig rosemary
Coarse salt and freshly ground pepper

DIRECTIONS

1. Peel potatoes and quarter lengthwise; cut crosswise into 1/2-inch slices. Add potatoes to a medium saucepan; cover with water by 1 inch.
2. Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, about 12 minutes.
3. Meanwhile, heat oil, garlic, and rosemary in a small skillet. Turning a few times, until garlic sizzles, about 3 minutes. Remove from heat; let cool 10 minutes. Discard garlic and rosemary.
4. Drain potatoes, reserving 1 cup cooking liquid. Pass through a ricer or a food mill; return to pot. Stir in 3 tablespoons olive oil and 1/2 cup reserved cooking liquid. Add more cooking liquid if necessary to create a smooth and creamy texture. Season with salt and pepper. Garnish with pepper and drizzle remaining oil over potatoes.

Vegan Mushroom Gravy

Anna Lappe, cofounder of the Small Planet Institute, developed this vegan gravy recipe to be served with herDried Fruit and Toasted Nut Stuffing, a Thanksgiving dish from her childhood.

Source: Whole Living, November 2010

4 cups water
1/2 ounce dried porcini mushrooms (1/2 cup)
2 tablespoons extra-virgin olive oil
1/4 shallots
8 ounces assorted mushrooms such as white button, shiitake, cremini, velvet pioppino, and brown and white beech, trimmed and sliced
1/2 cup dry white wine
3 tablespoons cornstarch
Kosher salt and freshly ground black pepper

DIRECTIONS

Bring water to a boil. Transfer dried mushrooms to a medium bowl. Cover with water and let stand 30 minutes, until mushrooms are softened. Drain liquid (and reserve) through a sieve, and slice mushrooms. Set aside.
2. Heat oil in medium saucepan over medium heat. Add shallots and cook until tender, about 3 to 4 minutes. Add fresh mushrooms and cook until soft, about 6 to 8 minutes. Deglaze pan with wine and reduce liquid by half, about 3 minutes.
3. Meanwhile, slowly whisk cornstarch into 1 cup of mushroom liquid until smooth; set aside. Add remaining 3 cups mushroom liquid and chopped rehydrated mushrooms to gravy. Bring to a boil. Stir in cornstarch mixture and simmer until mixture thickens, about 5 to 7 minutes. Season with salt and pepper.

Dried Fruit and Toasted Nut Stuffing

This recipe for Thanksgiving stuffing comes from Anna Lappe, author of “Diet for a Hot Planet.” Here, the interesting flavors and texture come from herbs, dried fruit, the nuts — and the juiciness of all the onions.

Source: Whole Living, November 2010

3/4 pound sourdough bread cut into 1-inch cubes (8 cups)
1/4 cup cup extra-virgin olive oil
1 large onion, diced
3 medium carrots, peeled and diced

1 cup toasted walnuts, chopped
1 cup toasted pecans, chopped
1 cup dried figs, sliced crosswise
1 cup dried apricots, chopped
1 cup prepared chestnuts, chopped
1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
2 cups water
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

DIRECTIONS

1. Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
2. Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
3. Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
4. Serve with Mushroom Gravy (optional).

Creamy Cauliflower Soup with Greens

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
4 cloves garlic, chopped
Sea salt
1 medium head cauliflower (about 3 pounds), florets and stems cut into 1-inch pieces (8 to 9 cups)
4 1/2 cups filtered water
1/4 cup chopped fresh dill, plus more for garnish
5 large kale or collard leaves, or a combination, tough ends removed and leaves roughly chopped
Freshly ground black pepper

DIRECTIONS

Heat oil in a large pot over medium heat; cook onion, covered, until soft, 4 to 5 minutes. Add garlic and a pinch of salt, and cook for 3 minutes more. Add cauliflower, and pour in filtered water until it reaches just below the top of the cauliflower.
2. Bring to a boil over high heat. Add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is just tender, about 10 minutes. Stir in greens, and simmer for 3 minutes.
3. Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Puree soup in batches in a blender until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with dill, black pepper, a drizzle of oil, and pinch of sea salt.

Pumpkin Pasta

This hearty dish is packed with vitamin-rich kale and pumpkin, and you won’t miss the cheese you usually find in baked pastas.

Source: Everyday Food, December 2007

Coarse salt and ground pepper
1 pound gemelli pasta, cooked and drained
1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
2 cans (14.5 ounces each) reduced-sodium vegetable broth
2 tablespoons jarred sun-dried tomato pesto
1/2 cup unblanched almonds, sliced

DIRECTIONS

Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
2. Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

Savory Stuffed Sweet Potatoes

These stuffed sweets are laced with garlic and rosemary. Kale adds vitamin C and more beta-carotene. For an extra dose of fiber, eat the skin.

Source: Martha Stewart Living, December 2005

NGREDIENTS
INGREDIENTS ON SALE
- 4 large round sweet potatoes, (10 to 12 ounces each)
- 1 tablespoon plus 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon coarse salt
- 1/4 teaspoon crushed red pepper, flakes
- 4 ounces Tuscan kale, trimmed and thinly sliced (about 2 1/4 cups)
- 4 ounces firm tofu, cut into 1/2-inch cubes