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Appetizer:
Winter Vegetable Tart 🥟
Kick-off your festive meal with a beautiful Winter Vegetable Tart. The golden, flaky crust is stuffed with an assortment of colorful roasted vegetables, such as sweet potatoes, Brussels sprouts, and rainbow carrots. Top it off with a tangy balsamic glaze for an extra touch of holiday luxury. This elegant, yet simple appetizer will leave you and your guests craving for.
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Serves: 6-8 servings
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter, chilled and cubed
- 4-6 tablespoons ice water
For the filling:
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced into thin rounds
- 1 small butternut squash, peeled, seeded, and sliced into thin half-moons
- 2 cups Brussels sprouts, halved
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
For the cashew cream:
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight
- ¾ cup water
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a food processor, combine the flour and salt for the crust. Add the chilled vegan butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Transfer the dough to a floured surface and roll it out to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they become fragrant and translucent.
4. Add the carrots, butternut squash, and Brussels sprouts to the skillet. Cook for about 10 minutes, or until the vegetables have slightly softened. Stir in the torn kale leaves and cook for an additional 5 minutes. Season with salt, pepper, dried thyme, and dried rosemary.
5. In a blender or food processor, combine the soaked cashews, water, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
6. Spread the cashew cream evenly onto the prepared crust. Top with the sautéed winter vegetables.
7. Bake the tart in the preheated oven for 40-45 minutes, or until the crust is golden brown and the vegetables are tender.
8. Remove the tart from the oven and let it cool for a few minutes before slicing.
9. Serve the vegan winter vegetable tart warm and enjoy!
Note: Feel free to customize this recipe by adding other winter vegetables like parsnips, sweet potatoes, or mushrooms. You can also sprinkle some vegan cheese on top before baking for an extra flavor boost.
I hope you enjoy making and eating this vegan winter vegetable tart!
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Main Course / Entree :
Stuffed Vegan Roast🍆
No holiday feast is complete without a show-stopping centerpiece, and our Stuffed Vegan Roast is just that! This savory delight is made from a blend of lentils, mushrooms, quinoa, and aromatic herbs. It is then stuffed with a mouthwatering mix of wild rice, cranberries, and toasted pecans, bringing together the perfect balance of flavors, textures, and nutrients. Serve it with velvety vegan gravy for a truly spectacular main course.
Ingredients:
- 1 large eggplant, halved lengthwise
- 1 cup quinoa, cooked
- 1 cup mushrooms, chopped
- 1 cup spinach, chopped
- 1 cup roasted red bell peppers, chopped
- 1/2 cup walnuts, chopped
- 1/4 cup nutritional yeast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the halved eggplant on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes or until tender.
3. In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook until fragrant.
4. Add the mushrooms to the skillet and sauté until they release their moisture and become tender.
5. Stir in the cooked quinoa, spinach, roasted red bell peppers, walnuts, nutritional yeast, smoked paprika, dried thyme, salt, and pepper. Mix well until all ingredients are combined and heated through.
6. Remove the roasted eggplant halves from the oven and let them cool slightly. Using a spoon, scoop out the flesh, leaving a thin shell.
7. Fill the eggplant shells generously with the quinoa stuffing, pressing it down gently.
8. Place the stuffed eggplants back on the baking sheet and bake for an additional 20 minutes, or until the stuffing is golden brown.
9. Let the stuffed vegan roast cool for a few minutes before slicing it into thick, juicy slices.
10. Serve your masterpiece with your favorite vegan gravy, cranberry sauce, or a tangy tomato chutney. Pair it with roasted vegetables and fluffy mashed potatoes for a complete feast!
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Side Dish:
Maple Glazed Brussel Sprouts with Coconut Bakon *🥥
Spice up your meal with our irresistible Maple Glazed Brussels Sprouts. The caramelized glaze enhances the natural sweetness of the tender sprouts, adding a delightful touch of decadence to your holiday spread. Tossed with toasted pecans and a hint of lemon zest, this side dish will have even the staunchest Brussels sprout skeptics begging for seconds.
Ingredients:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are well coated. Spread them out on a baking sheet in a single layer for even cooking.
3. Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they become golden brown and crispy. Give them a gentle toss halfway through cooking to ensure they cook evenly on all sides.
4. While the Brussels sprouts are roasting, let's whip up the delectable maple glaze. In a small saucepan over medium-low heat, combine the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic. Stir the mixture constantly until it thickens slightly, for about 3-4 minutes. Don't let it simmer for too long, or it may become too thick.
5. Once the Brussels sprouts are perfectly roasted, transfer them from the baking sheet into a large bowl. Drizzle the tantalizing maple glaze over the Brussels sprouts, ensuring they are well coated with its sticky sweetness.
6. Give the Brussels sprouts a gentle toss to evenly distribute the glaze. This will ensure that every mouthful is infused with the irresistibly delightful maple flavor.
7. Time for the grand finale! Serve these merry little morsels on a platter or alongside your favorite vegan main dish. Garnish with a sprinkle of salt and pepper or even a few crushed nuts if you desire an extra crunchy twist.
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Accompaniment:
Creamy Mashed Cauliflower 🥣
Swap traditional mashed potatoes for our Creamy Mashed Cauliflower, a lighter and nutrient-rich alternative. This silky smooth dish is made by steaming cauliflower and blending it with creamy plant-based milk, vegan butter, and garlic. Seasoned to perfection and topped with chives, it provides a perfect bed for the rich flavors of your main course.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 2 cloves of garlic, minced
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened almond milk (or any non-dairy milk of your choice)
- 2 tablespoons vegan butter (or coconut oil for a healthier twist)
- Salt and pepper to taste
- Optional toppings: chopped fresh herbs (such as parsley or chives) and a sprinkle of chili flakes
Instructions:
1. Start by steaming the cauliflower florets until they are tender. This will take about 10-12 minutes. Make sure not to overcook the cauliflower as we want it to retain some texture.
2. While the cauliflower is steaming, heat a small pan over medium heat and add the vegan butter (or coconut oil). Once melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Set aside.
3. Once the cauliflower is tender, transfer it to a food processor or high-speed blender. Add the nutritional yeast, almond milk, sautéed garlic, and a pinch of salt and pepper. Blend until smooth and creamy. You may need to scrape down the sides a few times to ensure everything is well-blended.
4. Taste and adjust the seasoning if needed. Add more salt and pepper to your liking.
5. Transfer the cauliflower mash to a serving bowl and garnish with your favorite toppings. Chopped fresh herbs like parsley or chives add a fresh burst of flavor, while a sprinkle of chili flakes adds a hint of heat.
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Dessert:
Vegan Peppermint Chocolate Bark 🍫
Finish off your vegan family holiday meal on a sweet note with our scrumptious Vegan Peppermint Chocolate Bark. Made from dairy-free dark chocolate infused with fresh peppermint extract, this delightful treat is topped with crushed candy canes and toasted almonds. It's a mouthwatering combination of sweetness and crunch - irresistible to vegans and non-vegans alike.
Ingredients:
- 2 cups of vegan dark chocolate chips
- 1 teaspoon of peppermint extract
- 1/4 cup of crushed candy canes
- A pinch of sea salt
Instructions:
1. Melt the vegan dark chocolate chips in a microwave-safe bowl or using a double boiler. Stir occasionally until smooth and creamy.
2. Once the chocolate is melted, add the peppermint extract and mix well. This will give our bark that refreshing minty kick!
3. Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment paper and spread it out evenly using a spatula. Aim for a thickness of about ¼ inch.
4. Sprinkle the crushed candy canes evenly over the melted chocolate. The vibrant red and white colors will add a festive touch to our bark.
5. Finish off with a pinch of sea salt for that perfect balance of flavors. The salt will enhance the sweetness of the chocolate and complement the refreshing peppermint.
6. Place the baking sheet in the refrigerator and let it chill for about 30 minutes, or until the chocolate has hardened.
7. Once the chocolate bark is solid, break it into smaller pieces of desired size. The irregular shapes give it a rustic charm.
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* Recipe for Coconut Bakon 🥥
- 2 cups of unsweetened coconut flakes
- 2 tablespoons of tamari or soy sauce (for that umami flavor)
- 2 tablespoons of liquid smoke
- 2 tablespoons of maple syrup (to add a touch of sweetness)
- 1 teaspoon of smoked paprika (for that smoky kick)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- A pinch of salt and black pepper (to taste)
Exciting, isn't it? Now, here's how to make it:
1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat.
2. In a mixing bowl, combine the tamari or soy sauce, liquid smoke, maple syrup, smoked paprika, garlic powder, onion powder, salt, and black pepper. Give it a good stir to ensure all the ingredients are well combined.
3. Toss in the coconut flakes into the bowl with the marinade. Gently mix everything together, ensuring that the coconut flakes are evenly coated.
4. Spread out the coated coconut flakes onto the prepared baking sheet, ensuring that they're in an even layer. This will help them crisp up evenly.
5. Pop the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the coconut flakes turn golden brown and crispy. Make sure to keep a close eye on them to prevent burning.
6. Once done, remove the coconut bacon from the oven and let it cool on the baking sheet. As they cool, they'll become even crispier, giving you that perfect bacon-like texture.
7. Sprinkle your crispy vegan coconut bacon over salads, sandwiches, pasta dishes, or anything that could use a burst of smoky, savory goodness. Get creative and enjoy the crunchy, mouthwatering flavors it brings to your meals!
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This holiday season, celebrate with a truly unforgettable vegan family meal that you and your loved ones will treasure. From the tantalizing Winter Vegetable Tart to the indulgent Vegan Peppermint Chocolate Bark, this selection of plant-based recipes proves that vegan cooking can be both delicious and exciting. So, grab your apron, assemble your ingredients, and get ready to create a holiday meal that will leave everyone asking for seconds.
FROM VEGAN STRIDER 🌱
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