Plant-Based Holiday Recipes•
Posted on December 14 2018
PLANT-BASED, HOLIDAY RECIPES!
It’s that time of the year again! I can’t believe this is my third Thanksgiving as a Vegan! This is usually a point where being plant-based can get real. You’re either going to be tempted to indulge in animal flesh or you’re going to be the talk and joke of Thanksgiving dinner. All day your family is going to wonder how in the hell you’re going to survive Thanksgiving without a bite of turkey flesh or mucus infused mac and cheese. No worries, here are some delicious plant-based holiday options for you to show off to your family this year. Show them the ways of a healthy, cruelty-free, plant-based lifestyle. We have become so desensitized to the murdering of animals, especially on this Holiday. This year I wanted to provide different cruelty-free, Thanksgiving meal options you can create based off of what you have. I also included some “Accidentally Vegan” options and Alkaline Vegan Thanksgiving options as well. Enjoy and Share!
So let’s start off with Turkey alternatives first.
If you don’t like mushrooms I highly recommend you giving them another chance. Try seasoning and marinating them just like you do your meat. Mushrooms are extremely underrated they are extremely meat-like and juicy when prepared correctly. Mushrooms are my favorite meat replacement in a lot of meals because they are fresh and hearty.
You can grill, bake, or cook them on the stove top.
Holiday Vegan Pot Roast
A holiday vegan pot roast is processed and therefore not your healthiest option; however, it’s healthier than eating a dead animal and it’s a great alternative for plant-based newbies! There are so many delicious brands out there that offer holiday roasts, turk’y cutlets, or stuffed turk’y during this time of the year.
Next, we need our plant-based side dishes, right? I’m going to list some recipes and tips for delicious sides to load up your vegan Thanksgiving plate! Most recipes are similar to your already established process of cooking – you just have to switch out animals products with plant-based options!
VEGAN COLLARD GREENS
Beefless Bouillon or Vegetable bouillon/Vegetable Broth
Bring your water to a boil with onions and the bouillon cubes for flavor. Clean and cut your collards and throw them into your boiling water. Let simmer for 45 mins – 2 hrs at least for maximum flavor.
You can cook on the stove or in a crockpot.
If you don’t have collards get creative and use any other salad greens you may have on hand!
Cook with vegan butter, season with pink salt and pepper.
CREAMY VEGAN MASHED POTATOES
Adding a plant-based milk is optional but not needed.
Boil your potatoes until soft.
Once potatoes are at the desired softness, drain as much of the water as you can. Once the water is drained, move your potatoes into a large bowl.
Add in vegan butter, and salt to taste. Mash up the potatoes until creamy. Add more butter for extra creaminess (if you elected to use the optional hemp/almond/cashew milk this is where that would be added). Add remaining seasoning and stir.
For a quick and delicious gravy, bring spring water and a veggie bouillon cube to a boil, then whisk in unbleached flour, allow to simmer and thicken to your liking.
VEGAN MAC AND CHEESE
My favorite vegan comfort food is most definitely Mac and cheese.
1 cup Potatoes (peeled) or cashews
(or both for added creaminess)
1 Large Carrot, peeled & chopped
1/4 cup Hemp milk or an unsweetened alternative
Cayenne Powder (optional)
Spring Water (water from the boiled ingredients will be reused)
Boil potatoes, carrots, and onion in water. If using cashews, soak for at least 4-6 hours for increased creaminess.
Boil macaroni noodles in a separate pot.
Once everything is soft, remove veggies with a slotted spoon and blend it all together with seasonings and about 3/4 cup of water from your pot. This is your cheese sauce.
Pour in cheese sauce with noodles and let simmer on the stove, or bake at 350 degrees Fahrenheit in the oven with breadcrumbs or any other additional toppings for 10-15 minutes and serve.
Another Homemade Mac and Cheese alternative:
You can boil your macaroni noodles and top with premade vegan cheese like Daiya’s cheddar cheese or any other brand, a plant-based milk alternative, nutritional yeast, and seasonings.
Pre-made/Processed Box Mac & Cheese
Daiya Mac & Cheese
Chao Vegan Mac
Amy’s Mac & Cheese
So Delicious Mac & Cheese
Earth Balance Mac & Cheese
Vegan marshmallows (optional)
Sweet potatoes/yams are cooked similar to your average style of cooking, just swap a few ingredients for dairy-free options!
Preheat oven to 375.
Cut sweet potatoes to your liking and coat them with the butter and seasonings from the ingredients list. Place potatoes in a nonstick dish.
Place in the oven for 35-45 minutes or until tender.
Place vegan marshmallows on top and continue baking until brown.
Most bread or rolls on Thanksgiving are accidentally vegan, so check the ingredients for eggs or dairy!
I usually go for vegan rolls or cornbread.
I’m not much of a baker but my first year being vegan I used Jiffy cornbread mix because they are accidentally vegan. I substituted eggs with hemp milk and chia seeds.
Drizzle with agave and enjoy!
If you have a Whole Foods or Trader Joes, I suggest going there and racking up on the ingredients used for these dishes. They will have a large variety of vegan thanksgiving items for dinner and dessert.
Vegan Egg Nog, Pumpkin Pie Cheesecake, Vegan Marshmellows, etc…
Kraft Stovetop Savory Herbs Stuffing Mix
Idahoan Instant mashed potatoes
Pillsbury Crescent Rolls
Campbell’s Mushrooms Gravy
Sara Lee Apple Pie
Hershey’s Chocolate Syrup
Ocean Spray Cranberry Sauce
Campbell’s Mushroom Gravy
Marie Callender’s Apple Pie
Aunt Jemima Pancake nix
Alkaline Vegan Thanksgiving Options:
Happy Thanksgiving and Thank You for choosing a compassionate dinner this year.
What are your favorite vegan holiday recipes? Are you going to recreate any of these recipes above? If so, please share which ones below!
peace & light,
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