The holidays are a time to enjoy quality time with friends and family, make memories, and eat delicious meals. Most traditional holiday meals center around meat and dairy, which can make it difficult for vegans and vegetarians to find a balance between their new lifestyle and the traditions they grew up with.
Luckily, a turkey-less Thanksgiving can be just as enjoyable and thanks to the right ingredients, you can make delicious dishes that are much healthier and that’ll leave you feeling satisfied. To show you how easy it is to prepare a vegan holiday feast, we teamed up with our friends at Simply Organic to bring you a unique “Friendsgiving” experience.
Simply Organic is an amazing spice company that is part of a member co-op that stands for ethical practices and sustainability giving back to charitable causes and creating an impact well beyond the kitchen.
To make the following recipes as accessible and easy to recreate as possible, we’ve divided them by mode of preparation and all oven dishes were cooked at the same temperature, which will save you some extra time!
We hope you try and enjoy them. Have you ever celebrated a holiday the vegan way? If so, we’d love to hear about your experience and favorite meals in the comments below this post.
The Recipes
These will serve about 6-10 people, depending on your appetite! Should you have any leftovers, they taste great the following day too.
METHOD: BAKE IN THE OVEN
All of the following dishes need to be baked at 350F for 45 minutes. For the best result, preheat the oven for about 10 minutes and line your baking trays with parchment paper beforehand.
Maple Glazed Carrots
Ingredients:
10 Carrots, sliced
1 pinch sea salt
1 pinch pepper
2 tsp maple syrup
1 tsp liquid smoke
2 tsp olive oil
Directions:
- Place the carrots in a baking tray and add the seasonings making sure you coat all carrots.
- Bake at 350F for 45 minutes.
Hot Cinnamon Delicata Squash with Almonds
1 Delicata Squash, de-seeded and sliced (leave the skin on)
2 tsp olive oil
1/2 tsp ground cinnamon
1/2 tsp crushed red pepper
1/3 cup whole almonds
Directions:
- Place the squash and almonds in a baking tray and add the seasonings.
- Bake at 350F for 45 minutes.
Rosemary Butternut & Potatoes
Ingredients:
1 butternut squash, de-seeded, cut in half (leave the skin on)
4 cups of baby potatoes
1 tbsp dried minced garlic
2 tbsp olive oil
1 handful fresh rosemary
1 tbsp dried rosemary leaf
Directions:
- Place the squash and potatoes in a baking tray and add the seasonings.
- Bake at 350F for 45 minutes.
METHOD: COOK ON THE STOVE TOP & BAKE IN THE OVEN
Green Bean Casserole
Ingredients:
2 cups green beans
1/4 cup vegan butter
1/3 cup cashew milk
3 tbsp cornstarch
1/4 cup breadcrumbs
1 tsp garlic powder
1/4 tsp garlic salt
1 tbsp minced onion
Directions:
- Sauté the green beans in a pan with the vegan butter for 5 minutes.
- In the mean time, mix all other ingredients in a bowl using a whisk.
- Transfer the beans to a baking tray and pour the creamy mixture on top.
- Bake at 350F for 30 minutes.
METHOD: COOK ON THE STOVE TOP
Chickpeas and Greens
Ingredients:
1 can chickpeas, drained
1 leek, chopped
2 cups Brussels sprouts, halved
1 onion, chopped
2 green onions, chopped
3 collard green leaves, chopped
3 tbsp vegan butter
1 pinch cracked pepper
1 tsp all-purpose seasoning
Directions:
- Sauté the onion, Brussels sprouts and leek in a large pot with the vegan butter for 5 minutes at medium heat.
- Add the chickpeas, green onions, collard greens and seasonings and cook for 2 more minutes.
- Then, reduce the heat to low, stir well and let simmer for an additional 5-7 minutes.
Minced Veggies
Ingredients:
1 package vegan minced vegetable protein
2 stalks of celery, chopped
1 large red onion, chopped
1 cup shiitake mushrooms, de-stemmed and sliced
2 tbsp olive oil
2 tsp liquid smoke
1 pinch crushed red pepper
1/4 tsp dried oregano leaf
1 Pinch Freshly Ground Pepper
1/4 tsp celery salt
1/2 tsp smoked paprika
Directions:
- Sauté the onion, mushrooms and celery in the olive oil at medium heat for 5 minutes.
- Add the minced vegetable protein and all seasonings and cook for 7-10 more minutes.
Cranberry Sauce
Ingredients:
2 cups fresh cranberries
1/2 cup maple syrup
1/2 tsp ground cinnamon
Directions:
- Cook all ingredients in a pot at high heat for 3-5 minutes. Stir well.
- Reduce the heat to low and let simmer until you get a jam and sauce like consistency.
METHOD: ADD BOILING WATER
Cardamom Couscous
Ingredients:
2/3 cup couscous, measured dry
1 cup boiling water
2 tsp vegan butter
1/2 tsp ground cardamom
1/4 tsp garlic salt
1/3 cup pecans
1/3 cup dried cranberries
1/2 tsp onion powder
2 cups arugula
1 apple, diced
Directions
- Place the cousous in a pot on the counter top and add the boiling water and vegan butter.
- Let sit for 5 minutes and stir well (add a little water if necessary).
- Mix in all other ingredients.
METHOD: FOOD PROCESSOR
Creamy Cauliflower Mash
Ingredients:
1 small head cauliflower
2 cups grated vegan cheese
3 tbsp vegan butter
3/4 cup cashew milk
1 garlic clove
1/4 cup cornstarch
1 tbsp onion powder
1/2 tsp sea salt
Directions:
- Chop and steam the cauliflower for 5-10 minutes.
- Transfer to a food processor and blend with the other ingredients until smooth.
- Transfer to a pot and cook at low to medium heat for 10 minutes. Stir well and add a little more cashew milk if needed.
Time for dessert!
Apple Cinnamon Crumble
Ingredients:
2 diced apples
1/3 cup walnuts
1/3 cup pecans
1 cup pitted medjool dates
1 tsp ground cinnamon
1 tsp vanilla extract
1 pinch sea salt
Directions:
- In a food processor, process the nuts and dates and add the sea salt, cinnamon and vanilla extract. Use the pulse function for the best result.
- Mix in the diced apples and serve. Note: this can be enjoyed cold or heated in the oven for 15 minutes at 350F and served with vegan ice cream.
Disclaimer: This post is sponsored by Simply Organic.
All opinions expressed are our own.
