Saturday, April 1, 2023

Being Vegan During The Holidays

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Brussels Sprouts Salad with Cranberries & Citrus Dressing

  • Oil-Free Citrus Vinaigrette (makes about 1/2 cup – see notes)
  • 1/2 large orange juiced and zested (or one small orange–about 3+ tablespoons of juice)
  • 1 lemon juiced and zested (about 3+ tablespoons of juice)
  • 2 teaspoons almond butter
  • 2 teaspoon mellow white miso paste
  • 2 teaspoons maple syrup
  • 1 large shallot finely diced
  • Freshly ground pepper, to taste

Brussels Sprouts Salad

  • 1 1/2 pounds brussels sprouts cleaned and ends removed
  • 1/4 cup fresh mint leaves chopped (reserve some whole leaves for garnish if desired)
  • 1/2 cup pistachios chopped
  • 1/2 cup dried organic cranberries
  • 1 cup orange juice

To make the vinaigrette:

  1. Mix all of the vinaigrette ingredients except the lemon zest and orange zest in a blender, and process until well blended.
  2. Pour the vinaigrette into a bowl or plastic container, and whisk in the lemon zest and orange zest.
  3. Cover and place in the refrigerator to chill and allow the flavors to blend, for at least 30 minutes.

To make the orange-infused cranberries:

  1. Bring the orange juice to boiling in a saucepan, stir in the dried cranberries, remove from the heat, and allow to sit for 15-25 minutes or until the cranberries are soft. 

To make the salad:

  1. Shave the brussels sprouts using your food processor’s fine slicing blade, or by hand using a mandoline slicer. (Leave them raw, or if you prefer, LIGHTLY parboil them. See notes.)
  2. Place the shaved brussels sprouts in a large bowl, add the chopped mint leaves and half the chopped pistachios, and toss together. Pour the citrus vinaigrette over the salad and toss well to coat.
  3. To assemble, place the salad on a large serving platter or individual dishes, and top with the remaining chopped pistachios and cranberries. Garnish with reserved whole mint leaves if desired.
Being vegan during the holidays

Vegan Holiday Shepherds Pie
  • 2 cups roasted veggies (Brussels sprouts, carrots, potatoes, and onion)
  • 1 cup chopped thin-sliced Tofurky or other vegan holiday roasts
  • 1 ½ cups mushroom gravy
  • 2 ½ cups mashed potatoes
  1. Preheat the oven to 375F.
  2. Chop vegetables and vegan holiday roast into bite-sized or smaller pieces.
  3. Layer vegetables and chopped holiday roast into a 5″x7″ casserole dish.
  4. Top with mushroom gravy, ensuring all vegetables and roast are well coated,
  5. Spoon mashed potatoes over the top of the base, starting with the edges to form a seal and working inwards.
  6. Place the casserole dish on a baking sheet or layer of aluminum foil to prevent a messy cleanup if the filling boils over.
  7. Bake for 35 minutes or until the gravy is bubbling and the mashed potatoes are slightly browned and crisp on top. If necessary, brown the mashed potato topping under the broiler for a couple of minutes. Let sit for 5-10 minutes before serving.

Vegan Stuffing with Apples and Hazelnuts

  • 8 cups French bread, cut int 1″ cubes
  • 2 tbsp vegan butter
  • 1 small yellow onion, sliced thin
  • 4 stalks celery, diced
  • 1 large Granny Smith apple, diced
  • 3/4 cup hazelnuts, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tbsp fresh sage, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper, or to taste
  • 2 1/2 cups vegetable broth
  • 1/4 cup chickpea flour
  1. Preheat the oven to 400 degrees Fahrenheit. Place cubed bread in a single layer on baking sheets and bake for about 10 minutes, until slightly toasted. Remove from the oven and transfer to a large bowl.
  2. Reduce heat to 350 degrees. Lightly spray an 11×7 (roughly 6 cups) casserole dish and set aside.
  3. Heat vegan butter in a large skillet over medium heat. Add onions and sauté for about 5 minutes until onions are translucent and fragrant. Add celery and apples and sauté for another 3-4 minutes until apples are slightly soft. Add spices and hazelnuts. Stir to coat and remove from heat.
  4. In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.
  5. Add toasted bread to the apple/hazelnut mixture, stirring to combine. Slowly pour the vegetable broth/chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.
  6. Transfer stuffing to the prepared casserole dish, cover in tin foil, and bake for 20-25 minutes. Remove tin foil and bake for an additional 10 minutes until the bread is slightly brown.
  7. Let cool slightly before serving.

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